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Home , Beef plate, Bottom sirloin, Delmonico steak, Ranch steak, Rib steak, Round steak

CHUCK LOIN SIRLOIN ROUND

BRISKET PLATE FLANK

BEEFFOR FOODSERVICE CUTS CHUCK shred beefforappetizersorsandwiches entrée; roastbeef; sliceforPhillycheesesteak; RECOMMENDED MENUAPPLICATIONS Dry heat COOKING METHOD • • • • • ORDER SPECIFICATIONS 1116D PSO:1BeefChuck, ChuckEyeRollSteak, Boneless CHUCK EYE(DELMONICOSTEAK) • • • ORDER SPECIFICATIONS 116A BeefChuck, ChuckRoll CHUCK ROLL sandwiches, wraps, salads, pizzatoppingorpastasauces Boneless riborBBQentrée; shred for appetizers, RECOMMENDED MENUAPPLICATIONS Moist ormoistthendryheat COOKING METHOD • • • ORDER SPECIFICATIONS 1116D PSO:2BeefChuck, ChuckEyeRollSteak, Boneless COUNTRY-STYLE must beononesideofthesteak Longissimus dorsi Tied ornetted Thickness orportionweight Quality grade Prepared fromitem116D Removal of exclusions -ventralcut Different armlengthportion Quality grade Portion weight Quality grade Prepared fromitem116D Subscapularis

muscle

AMERICA’S ROAST SHOULDER CLOD 116D Beef Chuck, Chuck Eye Roll 114 Beef Chuck, Shoulder (Clod)

ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Tied or netted • Quality grade • Should be practically free of fat • Long or short cut • Removal of Teres major COOKING METHOD • Removal of Infraspinatus Dry heat

RECOMMENDED MENU APPLICATIONS Carving station, special occasions/banquets; slice thin for sandwiches 1114D PSO:1 Beef Chuck, Shoulder (Clod), Top Blade

ORDER SPECIFICATIONS DENVER STEAK • Quality grade 1116G Beef Chuck, Under Blade, Center-Cut Steak • Removal of internal and external connective tissue – denuded ORDER SPECIFICATIONS • Specify 1114D for portions • Prepared from item 116G • Portion weight • Quality grade • Thickness (optimal thickness 3/4”) COOKING METHOD • Removal of connective tissue – denuded Portioned Flat Iron Steak Dry heat • Benefits from tenderization • Recommend 21 day aging RECOMMENDED MENU APPLICATIONS COOKING METHOD Center of the plate steak; slice into strips for stir-fry/, salads, sandwiches and Dry heat

RECOMMENDED MENU APPLICATIONS Steak entrée; fajitas; slice for appetizers, sandwiches and salads 1114E PSO:1 Beef Shoulder, Arm Steak

ORDER SPECIFICATIONS • Prepared from item 114E PSO:1 • Quality grade • Removal of connective tissue – denuded • Removal of elbow tendon • Thickness or portion weight

COOKING METHOD Dry heat

RECOMMENDED MENU APPLICATIONS Breakfast or lunch steak; slice into strips for for stir-fry, skewers/ kabobs

PETITE TENDER 114F PSO:1 Beef Chuck, Shoulder Tender (IM)

ORDER SPECIFICATIONS • Quality grade • Removal of connective tissue – denuded • Specify 1114F for portioned medallions

COOKING METHOD Dry heat

RECOMMENDED MENU APPLICATIONS Slice into medallions; serve whole as petite ; slice for steak sliders or salad topper RIB ROAST 109E Beef Rib, Ribeye Roll, Lip-On, Bone In (Export Style)

ORDER SPECIFICATIONS • Quality grade • Fat cover • Weight range • No surface fat present • Length of tail (lip) RIB • Never tied or netted

RIB STEAK 1103 Beef Rib, , Bone In

ORDER SPECIFICATIONS • Quality grade • Thickness or portion weight • Thickness of surface fat • Length of tail (lip)

COOKING METHOD Dry heat

RECOMMENDED MENU APPLICATIONS Center of the plate steak; serve whole or slice off bone for presentation

COWBOY STEAK 1103B Beef Rib, Rib Steak, Bone In, Frenched

ORDER SPECIFICATIONS • Quality grade • Thickness or portion weight • Thickness of surface fat • Length of bone

COOKING METHOD Dry heat

RECOMMENDED MENU APPLICATIONS Center of the plate steak; serve whole or slice off bone for presentation RIBEYE, BONELESS RIBEYE CAP 112A Beef Rib, Ribeye, Lip-On 112D Beef Rib, Ribeye Cap (IM), Spinalis Dorsi

ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Quality grade • Fat cover • Portion weight • Length of tail (lip) • Removal of connective tissue • Weight range • Specify PSO:1 to purchase with Complexus muscle • Tied or netted COOKING METHOD COOKING METHOD Dry heat Dry heat RECOMMENDED MENU APPLICATIONS RECOMMENDED MENU APPLICATIONS Steak entrée; roast whole and slice for upscale ingredient use Steak entrée; slice for sandwiches, salads or wraps (fajitas, ramen, sandwiches); roll and stuff for pinwheels

RIBEYE STEAK RIBEYE CAP STEAK 1112A Beef Rib, Ribeye Steak, Lip-On, Boneless 1112D Beef Rib, Ribeye Cap Steak (IM)

ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Quality grade • Thickness or portion weight • Portion weight • Thickness of surface fat • Removal of connective tissue • Length of tail (lip) • Specify PSO:1 to purchase with Complexus muscle • Also known as Spinalis Dorsi COOKING METHOD Dry heat COOKING METHOD Dry heat

RECOMMENDED MENU APPLICATIONS RECOMMENDED MENU APPLICATIONS Steak entrée; slice for sandwiches, salads or wraps Steak entrée; slice for upscale ingredient use (fajitas, ramen)

RIBEYE ROLL STEAK BACK RIBS 1112 Beef Rib, Ribeye Roll Steak, Boneless 124 Beef Rib, Back Ribs ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Chine and thoracic vertebrae removed • Thickness or portion weight • Whole or half • Thickness of surface fat • Portioned by number of rib bones • Removal of the tail (lip)

COOKING METHOD COOKING METHOD Moist or dry heat Dry heat RECOMMENDED MENU APPLICATIONS RECOMMENDED MENU APPLICATIONS Rotisserie/spit-roasted beef; smoked beef ribs Steak entrée; shave and griddle for salads, wraps or sandwiches like Philly cheese steak

RIBEYE FILET 1112C Beef Rib, Ribeye Steak (IM)

ORDER SPECIFICATIONS • Quality grade • Thickness or portion weight • Thickness of surface fat

COOKING METHOD Dry heat

RECOMMENDED MENU APPLICATIONS Steak entrée; filet “flights”; slice for upscale ingredient use (fajitas, ramen, sandwiches) 174 Beef Loin, Short Loin, Short-Cut

ORDER SPECIFICATIONS • Quality grade • Length of tail • Thickness of surface fat • Weight range

PORTERHOUSE STEAK

LOIN 1173 Beef Loin, Porterhouse Steak

ORDER SPECIFICATIONS • Quality grade • Thickness or portion weight • Thickness of surface fat • Tail length

COOKING METHOD Dry heat

RECOMMENDED MENU APPLICATIONS Center of the plate steak entrée

T-BONE STEAK 1174 Beef Loin, T-Bone Steak

ORDER SPECIFICATIONS • Quality grade • Thickness or portion weight • Thickness of surface fat • Tail length

COOKING METHOD Dry heat

RECOMMENDED MENU APPLICATIONS Center of the plate steak entrée; fan off the bone and serve for premium presentation STRIP LOIN STRIP FILET 180 Beef Loin, Strip Loin, Boneless 1180B Beef Loin, Strip Loin Steak, Split, Boneless

ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Quality grade • Length of tail • Thickness or portion weight • Thickness of surface fat • Thickness of surface fat • Weight range COOKING METHOD COOKING METHOD Dry heat Dry heat RECOMMENDED MENU APPLICATIONS RECOMMENDED MENU APPLICATIONS New filet item; filet “flights” Steak entrée; slice into strips for stir-fry, skewers, salads, sandwiches; carving station WHOLE TENDERLOIN 190 Beef Loin, Tenderloin, Full, Side Muscle Off, Defatted 1179 Beef Loin, Strip Loin Steak, Bone In ORDER SPECIFICATIONS • Quality grade ORDER SPECIFICATIONS • Specify 189A to purchase • Quality grade side muscle on 190A • Thickness or portion weight • Specify 190A to purchase skinned • Thickness of surface fat (denuded), side muscle off • Tail length • Removal of connective tissue – denuded • Specify 1179A to purchase center-cut • Weight range

COOKING METHOD COOKING METHOD Dry heat Dry heat RECOMMENDED MENU APPLICATIONS RECOMMENDED MENU APPLICATIONS Center of the plate steak entrée; fan off the bone and Steak entrée; slice to add premium appeal to small plates, serve for premium presentation sandwiches, pastas, salads and more

STRIP STEAK, BONELESS 1180 Beef Loin, Strip Loin Steak, Boneless TENDERLOIN FILET () 1190A Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Quality grade • Thickness or portion weight • Specify 1189A to purchase defatted, • Thickness of surface fat side muscle on • Tail length • Specify 1190 to purchase defatted, • Specify 1180A to purchase center-cut side muscle off • Thickness or portion weight COOKING METHOD Dry heat COOKING METHOD Dry heat RECOMMENDED MENU APPLICATIONS Center of the plate steak entrée; thinly slice for ingredient use RECOMMENDED MENU APPLICATIONS in sandwiches, soups Center of the plate steak entrée; slice for use in appetizers, salads, sandwiches, wraps and bowls; poach for elegant beef entrée; /sear 184 Beef Loin, Top Sirloin Butt, Boneless

ORDER SPECIFICATIONS • Quality grade • Thickness of surface fat • Weight range

TOP 1184 Beef Loin, Top Sirloin Butt Steak, Boneless

ORDER SPECIFICATIONS • Quality grade • Thickness or portion weight • Thickness of surface fat Portioned Top • Specify 1184A to purchase without Sirloin Steak the Gluteus accessorius and Gluteus profundus • Specify 1184B to purchase center-cut (Cap off) – Gluteus medius muscle only

COOKING METHOD Dry heat SIRLOIN RECOMMENDED MENU APPLICATIONS Steak entrée; slice for sandwiches, salads, wraps and bowls

TOP SIRLOIN FILET 1184F Beef Loin, Top Sirloin Butt Steak, Center- Cut, Boneless, Seamed Dorsal Side (IM)

ORDER SPECIFICATIONS • Quality grade • Thickness or portion weight • Tied or netted Gluteus medius muscle only

COOKING METHOD Dry heat

RECOMMENDED MENU APPLICATIONS Steak entrée; slice for sandwiches, salads, fajitas; slice into strips for kabobs SIRLOIN CAP (COULOTTE) TRI-TIP 184D Beef Loin, Top Sirloin, Cap, Boneless (IM) 185D Beef Loin, Butt, Tri-Tip, Boneless, Defatted (IM)

ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Quality grade • Thickness of surface fat • Removal of fat • Portion weight • Removal of connective tissue – denuded COOKING METHOD • Weight Moist or dry heat COOKING METHOD RECOMMENDED MENU APPLICATIONS Dry heat – indirect grill Roast whole and slice across the grain for fajitas, tacos or sandwiches; steak entrée RECOMMENDED MENU APPLICATIONS Slice for steak entrée; slice thin for sandwiches, salads and burritos; BBQ beef sandwiches; pasta topping COULOTTE STEAK 1184D Beef Loin, Top Sirloin Cap Steak, Boneless (IM) TRI-TIP STEAK ORDER SPECIFICATIONS 1185D Beef Loin, Bottom Sirloin Butt, Tri-Tip Steak, Defatted (IM) • Quality grade • Removal of fat ORDER SPECIFICATIONS • Removal of connective tissue – denuded • Quality grade • Thickness of surface fat • Removal of fat • Cut against the direction of the muscle fiber • Removal of connective tissue – denuded • Thickness or portion weight • Specify 1185C to purchase with surface fat • Thickness of surface fat COOKING METHOD • Thickness or portion weight Dry heat • Cut against the direction of the muscle fibers

RECOMMENDED MENU APPLICATIONS COOKING METHOD Steak entrée; slice thinly and fan on plate or serve in sandwiches, salads and wraps Dry heat

RECOMMENDED MENU APPLICATIONS PETITE SIRLOIN STEAK Slice for steak entrée; slice thin for sandwiches, salads and burritos; BBQ beef 1185B Beef Loin, Bottom Sirloin Butt, Ball Tip Steak sandwiches; pasta topping

ORDER SPECIFICATIONS • Quality grade SIRLOIN BAVETTE • Removal of fat 185A Beef Loin, Bottom Sirloin Butt, Flap, Boneless (IM) • Removal of connective tissue – denuded ORDER SPECIFICATIONS • Thickness of surface fat 185B • Quality grade • Thickness or portion weight • Removal of fat • Specify 185B to purchase whole • Removal of connective • Benefits from tenderization tissue – denuded • Cut against the direction of the muscle fibers COOKING METHOD • Specify 1185A to portion Dry heat • Benefits from tenderization RECOMMENDED MENU APPLICATIONS Steak entrée; slice thinly for salads, sandwiches, stir-fry, COOKING METHOD small-plate and “steak flight” applications Dry heat RECOMMENDED MENU APPLICATIONS Ideal for “Steak Frites”; steak entrée; slice for sandwiches, salads, wraps; slice into strips for stir-fry STEAMSHIP ROUND 166B Beef Round, Rump and Shank Partially Off, Handle On

ORDER SPECIFICATIONS • Quality grade • Removal of shank • Thickness of surface fat • Portion weight: 30 to 50 pounds

COOKING METHOD Dry heat – slow roast

RECOMMENDED MENU APPLICATIONS Slice for entrée; sandwiches, salads; ideal for carving stations and buffets

TOP ROUND 169 Beef Round, Top (Inside)

ROUND ORDER SPECIFICATIONS • Quality grade • Thickness of surface fat • Specify 169A to purchase without cap (Gracilis) or soft side (Pectineus and Sartorius) attached • Specify 169D to purchase with cap (Gracilis) and without the soft side (Pectineus and Sartorius) • Whole or cut into two equal sections

COOKING METHOD Moist or dry heat

RECOMMENDED MENU APPLICATIONS Slice thin for fajitas, pasta, stir-fry and sandwiches like Philly cheese steak, , sandwiches; dice for roast beef hash; marinate, broil and slice for ; country fried steak TOP OUTSIDE ROUND 1169 Beef Round, Top (Inside) Round Steak 171B Beef Round, Outside Round (Flat) (shown with rump removed) ORDER SPECIFICATIONS • Quality grade ORDER SPECIFICATIONS • Removal of heavy • Quality grade connective tissue • Removal of heavy • Removal of cap (Gracilis) connective tissue • Removal of soft side muscles (Pectineus and Sartorius) • Specify 171D for removal of side muscle (Biceps femoris ishiatic head) • Thickness or portion weight • Specify 171G for rump portion only • Benefits from tenderization • Benefits from tenderization

COOKING METHOD COOKING METHOD Moist or dry heat Moist or dry heat RECOMMENDED MENU APPLICATIONS RECOMMENDED MENU APPLICATIONS Slice thin for fajitas, pasta, stir-fry and sandwiches; Braise (mosit heat) in sauce for tender steak entrée; slice to serve over pasta; dice for roast beef hash; country-fried steak country-fried steak; pound thin and sear; slice for London Broil

TOP ROUND CAP STEAK EYE OF ROUND 169B Beef Round, Top (Inside), Cap (IM) 171C Beef Round, Eye of Round (IM) ORDER SPECIFICATIONS • Quality grade ORDER SPECIFICATIONS • Thickness of surface fat • Quality grade • Removal of surface fat • Thickness of surface fat • Removal of connective tissue • Removal of heavy connective tissue • Weight • Benefits from tenderization • Benefits from tenderization COOKING METHOD COOKING METHOD Moist heat Moist or dry heat RECOMMENDED MENU APPLICATIONS RECOMMENDED MENU APPLICATIONS Roast whole and slice as entrée; slice thinly for sandwiches or salads; Slice for French Dip/ Italian Beef Sandwiches; dice for roast beef hash; soups and marinate, broil and slice for London Broil; cut into cubes for soups/stews SIRLOIN TIP (KNUCKLE) 167A Beef Round, Sirloin Tip (Knuckle), Peeled

ORDER SPECIFICATIONS • Quality grade • Removal of fat (peeled) • Whole or split

COOKING METHOD Moist or dry heat

RECOMMENDED MENU APPLICATIONS Slice thin for Philly cheese steak and roast beef; cut thicker for ; cut into cubes for soups/stews WHOLE 120 Beef Brisket, Deckle-Off, Boneless

ORDER SPECIFICATIONS • Quality grade • Removal of brisket point • Removal of surface fat • Removal of connective tissue – denuded Brisket point • Specify 119 to purchase with deckle-on

COOKING METHOD Moist or dry heat – indirect grill

RECOMMENDED MENU APPLICATIONS Slice thin for sandwiches, salads and BBQ specialities; cure and simmer for ; shred for tacos, fajitas, pasta topping BRISKET PLATE pasta toppingandsalads Slice thinforsteakentrée, sandwiches, fajitas, tacos, RECOMMENDED MENUAPPLICATIONS Dry heat COOKING METHOD • • • • • ORDER SPECIFICATIONS 121C BeefPlate, OutsideSkirt(IM) OUTSIDE gravy andBBQsauces Plate forribpresentations; shredforsandwiches, pastatoppingor RECOMMENDED MENUAPPLICATIONS Dry heatforthinnercuts, moistheatforthicker cuts COOKING METHOD • • • • • • • ORDER SPECIFICATIONS 123 BeefShortRibs pasta toppingandsalads Slice thinforsteakentrée, sandwiches, fajitas, tacos, RECOMMENDED MENUAPPLICATIONS Dry heat COOKING METHOD • • • • • ORDER SPECIFICATIONS 121D BeefPlate, InsideSkirt(IM) INSIDE SKIRT STEAK Benefits fromtenderization Portion byweight Removal ofsurfacefat Removal ofthemembrane–skinned Quality grade Specify numberofribsperportion Specify widthofcut at rightangletoribbones Specify “Flanken Style” forportionscut Thickness ofsurfacefat Specify 123Dtopurchaseboneless 123, or123C Specify rawmaterialsource: 123A, Quality grade Benefits fromtenderization Portion byweight Removal ofsurfacefat Removal ofthemembrane–skinned Quality grade

123A, 123B, 123D or 123C 193 Beef Flank, Flank Steak (IM)

ORDER SPECIFICATIONS • Quality grade • Removal of the membrane – skinned • Removal of surface fat • Portion by weight • Benefits from tenderization

COOKING METHOD Dry heat

RECOMMENDED MENU APPLICATIONS Steak entrée; slice thinly and fan on plate or serve in sandwiches, salads, wraps, fajitas and tacos

HANGER STEAK 140 Beef, Hanging Tender (IM)

ORDER SPECIFICATIONS • Quality grade • Removal of fat • Removal of connective tissue – denuded • Cut against the direction of the muscle fibers • Whole or portion by weight • Specify 1140 to portion

COOKING METHOD Dry heat

RECOMMENDED MENU APPLICATIONS Steak entrée; slice for use in fajitas, tacos and salads

GROUND BEEF 137 , Special FLANK/MISC

ORDER BY SPECIFIC PRIMAL PORTIONS Style 1: Ground Beef, Special Style 2: Ground Beef, Chuck Style 3: Ground Beef, Round Style 4: Ground Beef, Sirloin

ORDER BY SPECIFIC FAT CONTENT Fat Content – Unless otherwise specified, the fat content shall be 20% fat. The purchaser may specify a different fat content provided it does not exceed 30%.

RECOMMENDED MENU APPLICATIONS Burgers/sliders; filling for sandwiches, wraps, chili, meatloaf, soup, stroganoff and pasta topping CUT FINDER FOR FOODSERVICE

Use this at-a-glance guide to help identify the best beef cuts to use for the most common foodservice applications.

l Indicates cuts that are highly recommended for certain types of menu items; these cuts will produce optimal results * Indicates alternative cuts that produce acceptable results 6 Indicates uses for leftovers of these cuts listed in numerical order by IMPS/NAMP Beef Ribs Tournedos Mignon / Chateaubriand Filet Dip / Italian Beef Sandwiches French Kabobs / Fondue London Broil Grilled Toppings, Pasta Philly Cheese Steak Roast (Moist Heat) Pot Prime Rib Roast Beef (Economy) Roast Beef (High Quality) Beef Sandwiches Grilled Toppings, Salad Shredded Beef (Mexican / Barbecued Beef) Steak / Skewered Sliced Beef in Gravy / BBQ Sauce Soup Steak (Economy—Marinating Recommended) Steak (High Quality) Breakfast (Marinating Recommended) Steak, / Fingers Fried Cubed / Chicken Steak, NY Strip / Steak Steak, / Porterhouse T-Bone Steak, Rotisserie / Spit-Roasted Beef Swiss Steak, Turnovers Pies / / Pot (Marinated) Stir Fry Fajitas Hash Smoked Stroganoff CHUCK CHUCK ROLL 116A l * * l * l * * * * l CHUCK EYE () 1116D PSO:1 6 l l l * * l COUNTRY-STYLE RIBS 1116D PSO:2 l l l l l * l l l l AMERICA’S BEEF ROAST 116D BEEF l l DENVER STEAK 1116G l l l * l l l l * * l l SHOULDER CLOD 114 6 6 l * l * l l l l FLAT IRON STEAK 1114D PSO:1 * l 6 * * * * * l l l l l l l l RANCH STEAK 1114E PSO:1 * l 6 * * * * * * l l * l l * * * l * PETITE TENDER 114F PSO:1 * l l l l * * l l l l l l l RIB RIB ROAST 109E 6 6 6 6 l l l 6 l 6 l l RIB STEAK 1103 l l COWBOY STEAK 1103B l l RIBEYE, BONELESS 112A 6 6 * * * l l l * 6 l * l l RIBEYE STEAK 1112A l l l RIBEYE ROLL STEAK 1112 l l l RIBEYE FILET 1112C l l l RIBEYE CAP 112D l l RIBEYE CAP STEAK 1112D * l l l l l l l BACK RIBS 124 l * l LOIN SHORT LOIN 174 6 l * * l l PORTERHOUSE STEAK 1173 6 l l l T-BONE STEAK 1174 l l l l STRIP LOIN 180 6 * l l l l * l * l l * STRIP STEAK 1179 l l STRIP STEAK, BONELESS 1180 l l l l l STRIP FILET 1180B l l l WHOLE TENDERLOIN 190 l l l l l l * l * l l l l TENDERLOIN FILET (FILET MIGNON) 1190A SIRLOIN TOP SIRLOIN 184 l * 6 l l l l * * l l l * * * l l * l l * * l l TOP SIRLOIN STEAK 1184 l l l l l l l l l l TOP SIRLOIN FILET 1184F l l l l l l l l l l SIRLOIN CAP (COULOTTE) 184D * * 6 * l l * * l * l * l * l * l l * * * * l l COULOTTE STEAK 1184D l l l l PETITE SIRLOIN STEAK 185B * l 6 * * * * * * * * l l l l l * * * TRI-TIP 185D l l l l l l l TRI-TIP STEAK 1185D l l l l l l l SIRLOIN BAVETTE 185A l * * * * * * * * l * l * l l * * * ROUND STEAMSHIP ROUND 166B 6 6 l * l 6 TOP ROUND 169 * l 6 * l * * l * l * * * * * l l * * * l * TOP ROUND STEAK 1169 l l l l l l l TOP ROUND CAP STEAK 169B l l l l l l l OUTSIDE ROUND 171B l 6 l * l * l l l l * EYE OF ROUND 171C * 6 * * * * * * * l * l * SIRLOIN TIP (KNUCKLE) 167A * * 6 * l 6 l * l 6 * * * * * * * * * * * BRISKET WHOLE BRISKET 120 * l l l l l * l * PLATE

SHORT RIBS 123 l * 6 OUTSIDE SKIRT STEAK 121C l * l * * * * * * INSIDE SKIRT STEAK 121D l * l * * * * * * FLANK/MISC

FLANK STEAK 193 l l l * l l l l * * * l 140 l l l l l GROUND BEEF 137 l l l l l ©2014 FEDERATION OF STATE BEEF COUNCILS For more ways to extend beef across your menu, go to BeefFoodservice.com

Numbering system refers to IMPS: Institutional Meat Purchase Specifications. IM: individual muscle.