Marketing 'new' cuts of beef

[wish I never left]

Interesting article in the NYTimes:

http://www.nytimes.com/2009/04/29/dinin ... wanted=all

Basic summary is that the beef industry is taking cuts that previously would've been sold as ground beef, renaming them (e.g. the 'Denver' steak) and selling them for twice as much.

I'd give these a try, but I really think it's just going to make it that much harder for people who don't pay attention to this stuff to figure out what they want to buy at the butcher counter.