Specialty Cuts That Make the Cut (2024)

10/1/2020

Scott Rusch

I can think of no better time in recent history to purchase cut flowers for no particular reason at all. 2020 hasn’t been an easy one; however, a trend we’re seeing is an increase in consumption over the summer months to brighten the home office, videoconference background or dinner table. Flowers have always been known to bring smiles, celebrate milestones and remember our loved ones, but it’s encouraging to hear many cut flower growers throughout North America reporting increased purchases in the summer months this year to help balance some of the earlier challenges due to the COVID-19 pandemic.

We’ve also seen an increase in the number of growers serving the North American consumer. The Association of Specialty Cut Flower Growers (ASCFG) reports membership doubling in the last five years. While local production is increasing, more sustainably produced, garden-look flowers are trending and being produced at large and small growers alike all over the world to meet the needs of todays’ consumers.

Most everyone will soon be preparing for Halloween at the end of October—it’s one of the most important retail consumer holidays in the U.S. Trending right along with it is Día de los Muertos, which follows a couple days after.

If you aren’t growing flowers for Día de los Muertos, you should consider it; it’s become an important consumer holiday and actively features flowers, especially marigolds. Marigolds are often used in the ofrenda (altar) and it’s believed they help attract souls to the altar with bright colors and strong fragrance.

As you evaluate your summer and fall programs this year, I’d like to share some of the newer introductions and underutilized varieties to consider for next year. Summer and fall are great for celosia, lisianthus, ornamental grasses, sunflowers, zinnias and a host of other crops. (For more on the varieties or growing tips, visit the breeding company’s website for more detailed information.)

And don’t forget—plan your marigolds for Día de los Muertos next year. Mark your calendars for October 31 to November 2, 2021.

Specialty Cuts That Make the Cut (1)

Marigold Xochi Orange (Tagetes erecta)

BloomStudios Cut Flowers

Propagation form: Coated seed

The feature flower for Día de los Muertos is the marigold. There are many bedding plant types available, but recently, more breeding companies have been looking at marigolds for use as cut flowers, too. Xochi was bred and selected for stronger stems and richer colors during summer and fall cut flower production. The strong stems give growers a more durable, shippable stem.

You might be wondering about the name? Xochi is pronounced “So-Chee” and means “flower” or “princess of flowers.” It’s a shortened version of Xochitl, an ancient Mayan word used most commonly in Mexico.

The best stem length is achieved under long-day production. You can disbud for one large flower per stem or let it grow naturally and get a nice multibranched spray. It’s new for 2021 with coated seed available starting October 2020; a great new option for your summer programs and Día de los Muertos bouquets and grower bunches.

Celosia Sunday Cherry (Celosia plumosa)

BloomStudios Cut Flowers

Propagation form: Pelleted seed

Sunday Celosia was developed through a breeding partnership with Celex. In the most recent round of introductions, we were able to select several improved colors, including the variety Sunday Cherry because it really stood out in trials.

Sunday Cherry features a bright cherry red-rose color, which really stands out when you need a rich color in your bouquet. The series was the first professional cut flower series of the popular plume-shaped celosia that you normally see in ground planting and in bedding plant programs. Full plumes and long, strong stems enhance high-end retail mixed bouquets. It’s very heat tolerant, so it’s ideal for summer and fall programs. The bright color selections in the rest of the series give you a lot of options for that time of year when you’re looking for boldness.

Short, programmable production time and high yield make this ideal for high-density programs; we recommend planting 65 to 86 plants/m2 (6 to 8 plants/ft.2). A key tip for post-harvest is to keep this out of cold storage—best to hold before shipment in distilled water with many of your tropical cut flowers that prefer warmer storage.

Callistephus Fujimi (Callistephus chinensis)

American Takii

Propagation form: Seed

A new introduction from Takii, Fujimi is a great option for late summer and fall production. It was bred and selected for Fusarium resistance and upright growth with smaller leaves than other varieties, making it ideal for high-density production.

It’s easy to be overwhelmed by the intensity and volume of color in each spray—sometimes you can overlook the flower form. These also have really double flowers packed with petals, giving it a nice lush, three-dimensional shape.

A key tip to growing I need to highlight is that you need to grow under long days to achieve optimal stem length. Takii recommends night interruption lighting from 10:00 p.m. to 2:00 a.m. during fall and winter for four weeks after transplant. When plants reach two-thirds of the desired stem length, short days increase uniformity and reduce finish time.

Dianthus Green Ball (Dianthus barbatus)

Ball Seed

Propagation form: Vegetative

Dianthus Green Ball is aptly named—it features large globes of green, showy spikes of light green texture with a perfectly round-shaped flower head. Its dark, glossy, long leaves on strong stems stand out and it’s a long-lived element in the arrangement, outlasting many other elements in the bouquet.

The unique attribute about Green Ball from my view is that it works as a flower and a foliage element at the same time. Its perfectly round flower head is all foliage, giving designers a green focal element to work with. It’s popular for use in arrangements year-round, however, I’d encourage you to add it for fall as well—it can evoke the spirit of the Wicked Witch of the West from “The Wizard of Oz.”

I’ve seen designers use it very effectively in innovative bouquets for Halloween, Día de los Muertos and Thanksgiving. Dianthus cuttings are regulated for import into the USA, so another benefit of Green Ball is the fact that stock plants are kept in the United States at Ball Tagawa for reliable access to supply throughout North America.

Specialty Cuts That Make the Cut (2)

Craspedia Paintball (Craspedia globosa)

Danziger

Propagation form: Vegetative

I’ve been impressed with several products from Danziger, but my favorite is Craspedia Paintball. It’s useable throughout the year to add a nice accessory to any arrangement, but I think it’s a particularly interesting item to use in the autumn for texture and interest. It accepts tinting very easily and you can make it any color you like, but I like it in its natural state for Halloween and Día de los Muertos. With the right elements in the bouquet, you could make it appear that the bouquet has eyes. I like how Paintball helps unleash creativity in just about any situation.

The series has a high consistency of flower shape and size for a very uniform look, and amazing vase-life. It’s preferred over older seed varieties by growers all over the world because the flower heads are larger, the crop flowers more uniform and each individual plant produces more harvestable stems. Paintball Jumbo is brand new for 2020 and has the largest flower head in the series.

Grass Panicum Frosted Explosion (Panicum capillare)

BloomStudios Cut Flowers

Propagation form: Multi-pelleted seed

Two things cut flower growers often struggle with are finding easy-to-grow foliage and textural elements for florists to use in arrangements and bouquets. Frosted Explosion adds a delicate texture to any bouquet and it hits right on the consumer trend for bringing the garden look into the home.

The key tip for success with this crop is using long days to get optimal stem length; use day-length extension when days are shorter than 14 hours. We offer it as a multi-pellet only, which gives growers the benefits of a sturdy transplantable plug and more useable stems per transplant. You can harvest the stems at different stages, depending on the desired look. Harvesting the stems when a little younger, you’ll see a panicle with a nice, clean, green color, but if you wait until they mature, you’ll start seeing bronze colors as well, which works great for late summer and autumn color palettes. Stems last 10 to 14 days in a vase and can also be dried.

Lisianthus Flare Green (Eustoma grandiflorum)

BloomStudios Cut Flowers

Propagation form: Pelleted seed

The lisianthus market continues to be strong—consumers love the long-lasting performance in the vase and the rose-like look of each bloom. The Flare series of lisianthus produces a spray of flowers on the top of each stem that opens within a short window, giving a bouquet effect with every stem. Flare is bred and selected for reduced sensitivity to rosetting, resulting in less risk in production.

Jade is new for 2021 and brings a trendy light green color to the assortment. Jade is timing group 2, making it an ideal choice for spring and autumn transitions in North America. I like the color of Jade because it evokes green without being too strong—it helps meld a bouquet together, as it blends well with almost any other color.

Sunflower Ziggy Yellow Brown Bicolor (Helianthus annuus)

American Takii, available from Ball Seed

Propagation form: Seed

Sunflowers are a staple throughout the summer and fall in bouquets. Ziggy is a newer bicolor sunflower that features a small disk with full double rows of petals. The color is a bright golden yellow with red-brown bicolor center. The performance is great all through the summer and fall, and the color pattern makes it a great choice for fall bouquets featuring yellows, reds and browns.

Takii is also introducing a sister variety to Ziggy, called Marley. Marley has a lemon-yellow petal with a rose/purple bicolor around the disk.

Specialty Cuts That Make the Cut (3)Lisianthus Echo Pure White Improved (Eustoma grandiflorum)

Sakata

Propagation form: Pelleted seed

A Group 1/Standard double flower-spray type, Pure White Improved features larger flowers with an improved plant habit and more top flowering. Echo’s strong stems (36 to 48 in.) easily support gorgeous all-double flowers. The complete series includes Blue, Champagne, Lavender, Pink, Pink Picotee Improved, Pure White Improved, Purple and Yellow.

Marigold COCO (Tagetes erecta)

Sakata

Propagation form: Coated seed

Marigold COCO offers uniform earliness, long stem length (24 to 36 in.) and fully double blooms. COCO is suitable for tighter space production, especially when disbudded. Crop time is 12 to 15 weeks and seed is available bobtailed. Available in three colors: Deep Orange, Gold and Yellow. GT

Photos and descriptions were in collaboration with Takii, Sakata, Danziger, Ball Seed and BallSB.

Scott Rusch is General Manager of BloomStudios Cut Flowers.

Specialty Cuts That Make the Cut (2024)

FAQs

What are the 9 cuts of meat? ›

The nine primal beef cuts are the chuck, brisket, rib, plate, shank, short loin, sirloin, round, and flank. The meat from certain primal cuts can be tough, while others can be very tender, so we've also included the preferred ways of cooking each beef cut to get the most flavor and the best texture from it.

How many cuts are in a cow? ›

You can yield approximately 120 to 180 cuts of steaks per the average 1200 lb. to 1400 lb. cow.

What are tough cuts of meat? ›

As you move lower and outward, the meat will become tougher. With the cow, the short loin, rib, and sirloin are more tender than cuts from the belly. The chuck, round, brisket, and shank are tougher yet.

Why is it important to know the cuts of meat? ›

Know your cuts of Meat. Whether you purchase a whole, half, or quarter portion it is important to know where the meat is located on the animal. The location of the cut helps to identify the best type of cooking for that cut. Butchers refer to these areas as primals.

What are the 4 types of cuts? ›

There are four types of open wounds, which are classified depending on their cause.
  • Abrasion. An abrasion occurs when your skin rubs or scrapes against a rough or hard surface. ...
  • Laceration. A laceration is a deep cut or tearing of your skin. ...
  • Puncture. ...
  • Avulsion.

Do cows have 32 teeth? ›

Cows have a total of 32 teeth and they're three types of teeth: incisors, premolars and molars. Only the incisors (bottom front teeth) are used to estimate their age.

What is the finest cut of meat? ›

Japanese Kobe beef, Japanese Wagyu beef, American Wagyu beef, filet mignon, and beef tenderloin are some of the best steaks in the world based on overall quality. These cuts tend to be on the higher end of the price spectrum, too, because of their coveted textures and quality.

What is the nicest cut of meat? ›

Tenderloin. You might know the Tenderloin Steak as a “Filet Mignon.” It is considered the most tender steak, which helps explain why it's so popular. You can cook this tasty cut in a cast iron skillet, on the grill or under the broiler. Tenderloin Roast is similarly tender and carves up beautifully for dinner.

Which meat cut is most tender? ›

Considered the most tender cut of all, a filet mignon is taken from the center of the beef tenderloin. It is lean yet delivers a melt-in-your mouth, buttery succulence. Perfect for grilling, pan-searing and broiling in the oven. Available in several weights, a filet is perfect for 1 person.

Why proper cut is important? ›

Perfecting Cuts

When preparing vegetables to be cooked, it is important to cut them all the same size to ensure even cooking for the best food quality. If they are uneven sized pieces, they will cook at different rates, potentially leaving you with a burnt small piece and an underdone large piece.

How many cut meats are there? ›

Cut To The Chase: Primal, Subprimal and Portion Cuts. To start, there are eight main cuts of beef known as the primal cuts, listed below: Chuck.

What is the purpose of proper basic cuts? ›

Not only will learning how to properly cut something prevent you from hurting yourself, but it'll actually make your food taste better, too. Having consistent knife cuts not only make your food look pretty, but they are also functional: Keeping the size consistent ensures that everything cooks evenly.

What are the 3 types of cutting? ›

The basic cutting techniques
  • Mince. Mincing an ingredient means cutting it into very small, fine pieces, so it becomes almost a paste. ...
  • Chop. To chop means to cut something up into irregular sized pieces. ...
  • Dice. Unlike chopping, diced ingredients should be uniform in size. ...
  • Cube. ...
  • Julienne.
8 Aug 2020

What are 5 names of different types of cuts? ›

Before you prep your next meal, practice these eight culinary cutting terms and master the art of slicing and dicing once and for all.
  • Brunoise. Recommended Tool: Chef's knife. ...
  • Chiffonade. Recommended Tool: Chef's or paring knife. ...
  • Chop. Recommended Tool: Chef's knife. ...
  • Cube. ...
  • Dice. ...
  • Julienne/French Cut. ...
  • Mince. ...
  • Slice.

What is the most common type of cut? ›

Hard Cut. Your most standard type of cut is the hard cut. This means the cut from one scene to the other. It's the most obvious assembly of scenes.

What are the two types of cutting? ›

Cutting can be broadly divided into two methods: rolling, where the workpiece is restrained while the tools turn, and turning, where the workpiece is turned instead.

How many types of cutting are there? ›

The Food Production department or Kitchen make a wide variety of dishes, and the chefs working the kitchen should be very familiar with the different variety of cuts used in the advance culinary preparation.

What are the 10 cutting techniques? ›

Here are the cutting techniques every chef should know:
  • Cross Chop.
  • Rock Chop.
  • Julienne Cut.
  • Brunoise Dice.
  • Small Dice.
  • The Batonnet.
  • The Baton.
  • Pont-Neuf.
22 Dec 2015

Can a cow bite you? ›

Domestic animals, such as horses, cows, and pigs, bite infrequently, but their size and strength are such that serious wounds may result. Wild animal bites are rare.

What animal has no top teeth? ›

Giraffes have no upper front teeth.

Do cows have k9 teeth? ›

Cows have only eight incisors, all on the bottom jaw. They don't have true canines, though some people call their corner incisors their canines.

What are the 16 cuts of steak? ›

The 17 Types of Steak Ranked
  • Ribeye Steak. We begin with one of the most famous types of steak out there, the ribeye steak. ...
  • Tenderloin Steak aka Filet Mignon. The tenderloin steak is a cut from the loin of a cow. ...
  • Strip Steak. ...
  • Hanger Steak. ...
  • Porterhouse / T-Bone Steak. ...
  • Flank Steak. ...
  • Skirt Steak. ...
  • Flat Iron Steak.
1 Sept 2022

What are the basic cuts? ›

Kitchen Language: What Are The Basic Knife Cuts?
  • Baton. Thick cut chips or steak fries are cut in chunky batons about 8mm in thickness. ...
  • Batonnet. Some common foods cut in this style are French fries and crudites or vegetable sticks for dipping. ...
  • Julienne. ...
  • Brunoise. ...
  • Paysanne. ...
  • Chiffonade.
14 Jan 2019

What is 7 steak called? ›

The 7-bone roast (also known as the center-cut pot roast) or 7-bone steak is from the chuck section of the steer or heifer and it includes a cross cut of the shoulder blade. The bone is shaped like the numeral "7", which gives these cuts their name.

What are the top 5 best cuts of steak? ›

What Are the Best Cuts of Steak?
  • T-Bone. Serious carnivores usually have a special fondness for t-bone steaks. ...
  • Porterhouse. If you've ever seen a porterhouse steak next to a T-bone, you may have thought they were the same. ...
  • Ribeye. For the ultimate juicy, beefy flavor, a ribeye is a great choice. ...
  • Filet Mignon. ...
  • New York Strip.

What are 8 types of meat? ›

Types of Meat
  • Chicken.
  • Beef.
  • Turkey.
  • Duck.
  • Pork.
  • Lamb.
  • Goat.
  • Pheasant.
15 Jun 2022

What are the 3 best cuts of beef? ›

Top 5 Most Flavorful Cuts Of Beef
  1. Rib Eye.
  2. New York Strip. ...
  3. Top Sirloin. The top sirloin is cut from the loin and offers great flavors! ...
  4. Tenderloin. The tenderloin is a cut from the loin of beef and is the most tender cut of beef. ...
  5. Top Sirloin Cap. The top sirloin cap is a very versatile cut of meat. ...
21 Feb 2022

Which cut is best rare? ›

Best rare: Flatiron, Top sirloin, Paleron. Best medium rare: - Ribeye / rib steaks, NY strip / shell, Porterhouse / T-bone, Tri-tip, Flank steak, Sirloin flap, Filet mignon, Top round (if not raw), Hanger steak, Chuck eye / chuck steak. Best medium: Skirt steak, Chuck short rib, Chuck flap.

Which is the best steak cut? ›

The fillet steak, also known as Filet Mignon, is widely regarded as the premium cut. It is from the lower back of the cow which is rarely used meaning the fillet steak is the most tender cut. It is also very lean, with minimal marbling which means that it is not as flavoursome as other cuts.

Is rump The best cut? ›

Rump is a great everyday steak, cut from the rear. A slow grown, mature rump steak cooked medium rare can prove to be both tasty and tender. It can also be used in stews and stir fries when thinly sliced and is great for marinating. Rump steak is often referred to as Popeseye steak in Scotland.

What is the number 1 meat? ›

According to the United Nations Food and Agriculture Organization, pork is the most widely eaten meat in the world (36%) followed by poultry (33%), beef (24%), and goats/sheep (5%).

What is the most tender meat cut and why did you say so? ›

A classic cut, the eye fillet comes from the strip of muscle tucked against the backbone of the animal, the “tenderloin”. The creme de la creme of steaks, eye fillets are the most tender cut of beef – which also makes it the most expensive, and arguably the most desirable.

What cut of meat is easiest to cook? ›

Which cuts of meat cook quickly?
  • Sirloin. Often sold as slices of meat, this cut is a large piece of meat taken from the middle of the animal's back, next to the fillet. ...
  • Rump. A good value steak that has much more flavour than a fillet or sirloin as the muscle that it comes from works harder in the animal. ...
  • Fillet. ...
  • Rib eye.

What is the best cut of roast? ›

Best Beef Cuts for Oven Roasting
  • Tenderloin Roast. The most tender beef roast that is well known for being lean and succulent. ...
  • Tri-Tip Roast. Boneless and fairly tender with full flavor. ...
  • Top Sirloin Petite Roast. ...
  • Bottom Round Roast. ...
  • Eye of Round Roast. ...
  • Sirloin Tip Roast. ...
  • Top Round Roast. ...
  • Ribeye Roast.

What are the 7 basic cuts? ›

  • The Basics of Cutting.
  • Starting From Square One.
  • The Baton Cut.
  • The Large Dice or Carré
  • The Batonnet Cut.
  • The Medium Dice or Small Dice.
  • The Julienne or Matchstick Cut (or Allumette)
  • The Fine Dice or Brunoise.
13 Aug 2019

What are the rules of cutting? ›

What You Can Learn from Edward Dmytryk's 7 Rules of Cutting
  • Rule 1: Never make a cut without a positive reason.
  • Rule 2: When undecided about the exact frame to cut on, cut long rather than short.
  • Rule 3: Whenever possible cut “in movement.”
  • Rule 5: All scenes should begin and end with continuing action.
7 Apr 2017

What are the different types of cutting techniques? ›

BASIC CUTTING TECHNIQUES
  • BRUNOISE (FINE DICE) This particular technique will allow you to fine diced vegetables and fruit. ...
  • CHIFFONADE (SHREDDING) The chiffonade technique is usually used on leafy vegetables and herbs. ...
  • JULIENNE (MATCH STICK CUTS) ...
  • MACEDOINE (LARGE DICE) ...
  • SLICING. ...
  • MINCING. ...
  • ROLL-CUTTING. ...
  • PARALLEL CUTTING.
5 Feb 2020

Who cut meat name? ›

A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments.

What is the most important part of the cutting system? ›

Torch: holds all of the consumables and is the actual generator of the plasma arc, thus making it the most important component of the plasma cutting system.

What are the types of knife cuts? ›

5 Classic Knife Cuts
  • Dice Cut. A dice cut consists of a uniform cube that is even on all sides. ...
  • Julienne Cut. ...
  • Mince Cut. ...
  • Batonnet Cut. ...
  • Brunoise Cut.
14 Nov 2022

What is the most common knife cut? ›

Chop. So, the first, most basic, cut, a thing that you're going to be probably already familiar with, is the chop. It's a rougher, larger cut, where we're not so concerned about the uniformity of things.

What are the 10 different beef cuts? ›

What Are the Top 10 Cuts of Beef?
  • 10 Ribeye.
  • 9 Flank.
  • 8 Tri-Tip.
  • 7 Strip Loin.
  • 6 T-Bone.
  • 5 Chuck Roast.
  • 4 Back Ribs.
  • 3 Brisket.
6 Aug 2022

What are the top 10 meats? ›

Top 10 most consumed meats in the world
  • Chicken. Historically, chickens were raised for co*ckfighting or special ceremonies ―not for food, until the Hellenistic period (Fourth to second centuries BCE). ...
  • Beef. ...
  • Lamb Meat. ...
  • Goat Meat. ...
  • Turkey. ...
  • Duck Meat. ...
  • Buffalo Meat. ...
  • Goose Meat.

What are the top 10 best cuts of steak? ›

The best cuts of beef for steak
  • Scotch fillet. Australian name: Scotch fillet or rib fillet. ...
  • Eye fillet. Australian name: Eye fillet. ...
  • Sirloin. Australian name: Sirloin or Porterhouse. ...
  • Rump. Australian name: Rump. ...
  • T-Bone. Other names: Porterhouse (if the fillet is larger) ...
  • Oyster Blade. American name: Florentine steak. ...
  • Chuck. ...
  • Sizzle.
4 Feb 2020

Can Jews eat pork? ›

Both Judaism and Islam have prohibited eating pork and its products for thousands of years. Scholars have proposed several reasons for the ban to which both religions almost totally adhere. Pork, and the refusal to eat it, possesses powerful cultural baggage for Jews.

What are the 3 cuts of meat? ›

But first, know that there are three categories of beef cuts: primal, subprimal, and retail. A butcher generally cuts each primal region into smaller sections known as subprimal sections. Those are then cut up further, and that's what winds up behind the meat counter.

What is 8 cut chicken? ›

The term 8-cut chicken is used to describe a chicken segmented into two drumsticks, two thighs, and both breasts split in half across the rib bone (one half may contain the wing).

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