That interest may have been influenced by the introduction of Beef Value-Added (BVA) cuts developed by the Beef Checkoff's Beef Innovations Group (BIG). These value-added cuts are the result of new cutting techniques that were developed based on findings from the beef industry's Muscle Profiling Study. This research was a Beef Checkoff-funded project that analyzed 39 different muscles from the chuck and round for palatability and functionality. Researchers discovered that several tender and flavorful muscles could be extracted and turned into new cuts of beef that offer greater consistency and tenderness.
For example, the shoulder cut was considered less than premium to the end user and was a prime candidate for value adding. From it emerged the Flat Iron, Petite Tender and Ranch Steak BVA cuts, with tender, easy-to-prepare steaks and roasts.