The NCBA hired a top-notch chef to develop recipes using eight of the characterized muscles. As a result, one of the largest beef distributors in the eastern United States has begun to order these cuts. To get the word out to industry even more effectively, Calkins is going high-tech. Calkins' team profiled the muscles that make up beef round and chuck in the largest study ever of its kind. Researchers found many muscles that traditionally are ground should have higher value uses.
Calkins cuts an individual muscle out of a beef hind quarter.
Calkins uses a meter to measure the lightness and redness of beef round and chuck.