The New Custom Depression Cuts of Beef
Red meat, no matter how you slice it, is glorious. Just look at the five new chuck cuts. (Next year will see four new round cuts.) They look like, well, the same as the old cuts they are imitating, but these have an agenda. They are the cuts of beef for our time. An effort to waste no part of the animal, creating, what will undoubtedly be cheaper cuts so that all Americans can bask in the glow of cuts of (sorta) lean red meat. And supermarkets can hope to bleed a couple of extra bucks out of costumers for the new brand names.
So meat fans, thank the National Cattleman’s Beef Association for the Denver, the Sierra, the Delmonico and the boneless country-style beef chuck ribs. So what if the country-style beef chuck rib is not a rib at all, and the Delmonico needs a string to hold it together? These cuts should probably have quotey fingers around them, like when the vegan restaurant serves “chik’n” fingers or “beef” Wellington (maybe they don’t have that one near you, but we have ambitious vegans here). So without further ado please allow us to reintroduce the “Delmon’co” and the boneless country-style beef chuck “ribs.”
