No Bum Steer

Marketing, as it turns out, is a big deal in the meat world, and nowhere more so than in beef circles. In April, the New York Times reported that it took five years of research and $1.5 million in funding to devise the Denver cut—an inexpensive analogue of the New York Strip sliced from a muscle on the steer that’s considerably less tender than those that yield higher-end varieties.
The Times pointed out that the Denver is just one of the newer cuts devised by the National Cattlemen’s Beef Association in recent years as the organization searches for ways to put traditionally unsung parts of the animal to better use—and to entice value-conscious consumers who love a great steak, but often can’t stomach the price

QSR Magazine