New specialty steak cut, the Bonanza Cut, unveiled by meat science professor

The small, quarter-moon-shaped slice of beef that has a taste and tenderness that outclasses any other cut except filet mignon made its debut this week for media, meat industry representatives and University officials in a private tasting.
http://naes.unr.edu/demello/
De Mello started developing this new cut in 2014 while working for the beef industry. With support from JBS, a world leader in processing of beef products, he conducted research on the cut at the University beginning in 2015 and found it compared extremely well against other cuts of beef.

The objective of the experiment was to evaluate tenderness and cooking yields of the m. infraspinatus caudal tip (the very far end of the flat iron steak) and verify the opportunity of exploring this cut as an added-value product. Research found that the Bonanza Cut has superior marbling and higher fat content compared to other meat cuts, including the flat iron steak.

"Meat processors will like this specialty cut for a number of reasons, one because it's very easy to trim," de Mello said. "When you separate the chuck and the ribs, the Flat Iron steak goes one way - with the Chuck - and the relatively small end stays with the rib side; this is the Bonanza Cut.

"The industry will also like it because instead of selling it for $1 a pound as lower quality meat, they can showcase it for what it is, a premium cut worth more like $5 a pound."
http://www.unr.edu/nevada-today/news/2016/the-bonanza-cut

http://naes.unr.edu/demello/bonanza_cut.aspx