Rebranding Cow Parts to Move More of Them
The New York Times has an expose on the efforts of beef manufacturers to come up with new fancy brand names for cow parts to increase consumer demand for beef. The article starts out:
the nation’s 800,000 cattle ranchers began a radical search for cuts of meat that consumers would buy besides steaks and ground beef.
The idea was simple. Dig around in the carcass and find muscles that, when separated and sliced in a certain way, were tender and tasty enough to be sold as a steak or a roast.
Thus, the article discusses the new “Denver steak” cut of beef, which is going for about 2X the price of ground beef. As one butcher says, “The difference in a good name is worth $3 or $4 a pound.”
So if you’re tempted by the new beef cuts coming out, just recognize that you are being merchandised to buy rebranded and repackaged cow parts. As the article’s title says, “Same Cow, No Matter How You Slice It?”
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