He calls himself the meat geek. For more than 30 years Tony Mata has been working to add value to the beef carcass. Mata has helped develop 8 different cuts. The flat iron, petite tender, boneless country style ribs as well as the denver and ranch cuts are just a few. With every slice he takes Mata keeps what you want in mind. (Tony Mata / Meat Consultant) andamp;quot;They expect tenderness, flavor, aroma, visual appeal. If we don’t deliver all of them, we fail. If it looks great and has great aroma, but it’s tough, or if it is tender, but doesn’t have flavor, or if doesn’t have a good eye appeal they will not try it. So we have to deliver on all of it.andamp;quot; Today Mata brings his expertise to andamp;lt;a href=andamp;quot;http://www.kxnet.com/t/north-dakotaandamp;quot; class=andamp;quot;kxInlineLinkandamp;quot;andamp;gt;North Dakotaandamp;lt;/aandamp;gt;. The meat expert is teaching Super Valu meat managers and some producers how to cut large muscles into value added cuts. (Nancy Jo Bateman / ND Beef Commission) andamp;quot;We have a limited number of muscles. What the objective has been is how can we take the carcass apart in a differnt manner and use some of these different cuts of beef differently? Rather than just cut a piece into a big roast that the only way it is accptable to a consumer is to pot roast it, how can we pull that apart? Maybe there are really tender muscles in there, but they are small.andamp;quot; Bateman says North Dakota is one of the first states to have the national industry do cooking demonstrations on new cuts and products.
% HESITATION HE CALLS HIMSELF THE MEAT GEEK FOR MORE THAN THIRTY YEARS TONY MY HUSBAND WORKING TO AND VALUE TO THE BEEF CARCASS nON US HELP DEVELOP A DIFFERENT CUTS FLAT IRON nKEEP TENDER BONELESS COUNTRY STYLE RIBS AS WELL AS THE DENVER RANCH CUTS ARE JUST A nFEW nEVERY SLICE HE TAKES MONICA KEEPS WHAT YOU WANT IN MY BOOK nOKAY THEY EXPECT TENDERNESS % HESITATION FLAVOR AROMA % HESITATION VISUAL APPEAL OKAY nHE WE DO N’T DELIVER ALL OF THEM WE FAIL IF IF IT nLOOKS GREAT EATEN IN HAS GREATER ROMA BUT IT IS STOPPED nOR IF IT IT ‘S TENDER BUT IT DOES N’T THAT WITH LABOR nFORTY D. DOES N’T HAVE A GOOD nI APPEAL THEY WILL NOT TRY IT SO nWE GOT TO DELIVER ON ALL OF THAT WILL nPUT A LOT OF RAIN SCISSOR EXPERTISE TO NORTH DAKOTA THE MEAT EXPERT IS THE CHANGE SUPERVALU MEET MANAGERS AND SOME PRODUCERS HOW TO CUT LARGE MUSCLES nAND A VALUE ADDED CUTS nWE HAVE A LIMITED NUMBER OF MUSCLES BUT WHAT