The New York Beef Council recently produced a series of beef fabrication videos called the “Cash Cow” series which features Mark Elia of Elia’s Meat Market in Highland, NY and former CIA-Hyde Park Chef Instructor. The videos were developed to be educational and offer insights on ways to optimize the profitability of having beef on restaurant menus. Suggestions for Chefs on getting the most out of your beef menu items are also offered during the video.  

The first of four informative videos which coined the series “Cash Cow” highlights the Top Sirloin Butt and can be found at: https://youtu.be/I_ght23fGWI Chef Mark Elia instructs during this hands-on video teaching chefs and butchers how the Top Sirloin Butt will “produce the most gross revenue of any other cut of beef”. Chef Elia goes on to break down the Top Sirloin Butt into several different variations aimed at maximizing the profit with this undervalued cut of beef.  

The second video in the series focuses on the boneless Ribeye Sub-primal and can be watched by visiting here: https://youtu.be/wxe_Gj3_IdY Chef Elia offers several different options during this video highlighting the versatility of the boneless ribeye to enhance a restaurant's specials menu.  

The third video of the series works to educate about the strip loin sub-primal and options to utilize it in different ways rather than just strip steaks. This short video can be viewed here: https://youtu.be/_0ajomOcJ20  

The fourth video of the series concentrates on the Tenderloin and how you can cut more whole filet cuts utilizing “meat glue”, this video can be found here: https://youtu.be/QiKqrbhZWSY  

All four videos are featured on the New York State Restaurant Associations' website where they are offered as free educational material to the food service industry https://www.nysra.org/ny-beef-council-cash-cow-videos.html Or check out all the videos here: https://www.nybeef.org/resources/foodservice on the updated New York Beef Council Foodservice page. 

 The New York Beef Council aims to be the educational arm of the beef industry connecting foodservice professionals with the most up-to-date techniques and tips for maximum utilization of beef on their menu. Looking for additional information on beef cuts for food service professionals? Visit https://www.beefitswhatsfordinner.com/cuts/cut-charts for cut charts and cooking recommendations.   

 About the Beef Checkoff 

The Beef Checkoff Program was established as part of the 1985 Farm Bill. The Checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.