USMEF, Texas Beef Council plan to promote beef value cuts in Mexico

Dec 3, 2008
Beef value cuts, derived from cuts that for decades had been used only for ground beef, have recently gained great popularity in the U.S. in both the foodservice and retail sectors. The flavor, texture and tenderness of these cuts provide a high-quality dining experience¬óoften at a much lower cost than traditional steaks.

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