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The next chicken breast, made of beef, has arrived. Developed by the checkoff-funded New Product Development Team at the NCBA, the Boneless Beef Filet is a tender, marinated and thin beef chuck steak. It is now available to retailers and foodservice operators from No Name Steaks(R) and the Chicago Meat Authority. The Boneless Beef Filet offers an easy alternative to the boneless, skinless chicken breast with the advantage of the great taste of beef. It can be used for grilling, sauteeing and stir-frying, and has applications in a wide variety of dishes. The filets can be sold in the fresh meat case or frozen in a bulk bag or box pack. The filets can be offered in three to six ounce portion sizes and retails at an estimated $4 to $6 per pound. "In consumer tests, most consumers stated that they would increase their use of beef because of the flexibility and versatility of this product. They also agreed that the beef filet was consistently tender and flavorful. Most were also willing to spend more for beef than they would for chicken, according to Carl Blackwell, executive director, NCBA new product development. |
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