Retail beef market embraces changes, new cuts



Chuck flap, rib-eye filet, tomahawk steak, Denver or Sierra cuts, flat irons and tri tips — the landscape of the local grocery meat case is changing when it comes to beef cuts, according to a Texas A&M AgriLife Extension Service expert. As the COVID-19 pandemic brought beef shortages, consumers may have noticed different cuts of beef when their traditional selections were sold out, said…

Please log in to read the full story. Our website requires visitors to LOGIN to view the best local news from Snyder Daily News. Not yet a subscriber? SUBSCRIBE TODAY!