Tina Loeffler, president of the Colorado River CattleWomen, was on hand at the recent CenTex Cow/Calf Clinic put on by the Texas AgriLife Extension Service. She shared recipes and other information on value-added beef cuts, including four recipes from the National Beef Cook-off that used value-added cuts. Dr. Davey Griffin spoke about another roll-out of value-added cuts such as Delmonico steak, boneless country-style beef ribs, America's beef roast and the Denver cut. For information about any of these cuts of meat, visit www.beefinnovationsgroup.com.