USMEF Unveils Animated Beef Cutting Guide
The guide, which can be viewed online or downloaded, also provides information on the culinary attributes of individual beef muscles and answers frequently asked questions.
“This animated cutting guide goes hand-in-hand with our goal of greater carcass utilization,” said Paul Clayton, USMEF senior vice president of technical services. “It is an excellent educational tool to help those in the meat trade in key export markets better understand how to maximize their return on investment on U.S. beef and how to utilize it effectively in local cuisine.”
The animated guide originally was developed for use domestically, but USMEF worked with NCBA to adapt and extend it to address international cuisine. USMEF’s international staff members have translated the English-language version into Chinese, Japanese, Korean and Spanish. USMEF websites in Taiwan, Japan, South Korea and Mexico provide links to the cutting guide, while the USMEF-U.S. website offers all four translations plus English. The guides can be viewed at: http://www.usmef.org/downloads/flash/beef-cut-animations/usmef_selectlanguage/.