This chart is titled Steak Shakeup. It says that restaurants, grocery stores, and the beef
industry are promoting new cuts priced between premium steaks like a ribeye and inexpensive
ground beef.
The image depicts how restaurants, grocery stores and the beef industry are promoting new
cuts of beef priced between premium and inexpensive. A diagram is provided showing different
cuts on the cow.
This chart shows how restaurants, grocery stores and the beef industry are promoting new cuts
priced between premium steaks like a ribeye and inexpensive ground beef as well as the preferred
ways of preparation.
This article talks about the different cuts of cow. In the middle there is a picture of a
cow with the parts of a cow labeled out. On the bottom of the article they talk about 4 different
cuts.
The figure presented is titled Steak Shakeup. The figure is a representation of the statistical
data for the restaurants and grocery stores promoting new steak prices.
This image depicts different areas of a cow and their relation to which style of meat comes
from which part and how the meat companies and grocery stores are marketing selling these
parts.
This chart from the Wall Street Journal shows how restaurants and beef producers are trying
to market a mid-market steak that is below prime rib eyes and low grade ground beef
This chart shows the relationship between restaurants and beef. It will show different ways
beef is prepared such as saute, marinated, roast, grilled.
This graph is illustrating the cost of new cuts of beef. The goal of these new cuts is to
price them at cost in between premium cuts, and less expensive cuts such as ground beef.
The figure presented to the left is titled Steak Shakeup. The figure is a representation
of the statistical data for the promotion of new cuts for meat.
This chart from the Wall Street Journal shows how restaurants are starting to promote non
premium cut beef and steaks as a way to increase sales.
This article talks about the different cuts in cow. There is a picture in the middle of the
article that talks about the different parts of a cow. Then on the bottom is a more in-dept
review of 4 different cuts.
