"But I think, for most diners, beef isn't ready for the dinner
table, and here's why:
"1) Too many cuts. Should I get loin, tenderloin, sirloin? Ribs,
T-bones, tripe, tongue? Consumers are confused by all these
choices; they want a wing, a drumstick, a breast, and a thigh in a
bucket.
"2) Lack of recipe support. Nobody knows how to cook it, except
for those geeky elitist specialists who went to chef school.
