New Steaks Shoulder Their Way Onto the Grill.

Reports that the beef industry is marketing new, less-costly cuts of meat in an effort to increase sales as beef prices near record-highs. How restaurants and supermarkets are increasingly offering the value steaks, which are cut from the chuck (shoulder) and the round (hind quarters) of the cow; Consideration of several cuts, such as Center steak and Flat Iron steak; Analysis of the beef industry as of June 30, 2005.