"New" steaks can sell for a third less than traditional steak, yet still bring in prices up to double that of ground beef.
With food prices rising, beef promoters are pushing new cuts of meat to offer restaurant customers lower-priced steaks from meat that might otherwise have become hamburgers or roasts.
The newer cuts come at a lower price than sirloins and filets because they come from chuck, taken from the cow's shoulder area, or round, a cut toward the rear of the animal. Sirloins and filets come from the animal's fleshy middle.
Colorado Beef Council Executive Director Fred Lombardi says in some cases, the "new" steaks can sell for a third less than traditional steak, yet still bring in prices up to double that of ground beef.
The new cuts were demonstrated at a Colorado Cattlemen's Association conference in Colorado Springs.