DOCSLIB.ORG

National Retail Report - Beef Fri

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
National Retail Report - Beef Fri National Retail Report - Beef Fri. Oct 1, 2021 Advertised Prices for Beef at Major Retail Supermarket Outlets ending during the period of 10/01 thru 10/07 (prices in dollars per pound) NATIONAL SUMMARY This week in Beef Retail. THIS WEEK LAST WEEK LAST YEAR This week in beef retail the Feature Rate fell by 2.6 percent the Special Rate posted a 12.5 percent Outlets 29,200 29,200 29,200 decrease and the Activity Index showed a 2.7 percent loss. As the cooler fall weather begins to settle Feature Rate (1/) 61.0% 63.6% 68.7% in around much of the country, consumers are turning their attention to roasting cuts. Cuts from the Special Rate (2/) 10.5% 23.0% 16.3% Rib, and Chuck saw more ad space, while cuts from the Round, Loin, Brisket, and Ground Beef items Activity Index (3/) 70,720 72,690 82,930 saw less. Cattle slaughter under federal inspection was 0.6 percent lower when compared to last Stores Wtd Avg Stores Wtd Avg Stores Wtd Avg week. Bone-In Ribeye Roast 40 6.94 180 7.34 Bone-In Ribeye Steak 2,960 12.22 1,170 10.72 3,080 7.80 Bnls Ribeye Roast 160 6.90 50 4.91 100 5.37 Bnls Ribeye Steak 1,530 18.03 1,350 11.63 2,810 10.18 T-Bone Steak 2,860 8.13 4,200 8.97 4,880 6.11 Porterhouse Steak 990 8.75 1,110 9.65 720 7.13 Tenderloin 1,530 15.45 300 32.78 1,930 9.93 Acitivity Index: 2 Week Comparison Filet Mignon 1,450 19.43 260 10.81 1,610 11.36 Loin, Bnls 70 10.88 60 7.99 RIB_ACTIVITY CHUCK_ACTIVITY ROUND_ACTIVITY Bone-In Strip Steak 930 11.01 1,080 8.10 1,180 7.53 LOIN_ACTIVITY BRISKET_ACTIVITY Bnls New York Strip Steak 3,910 10.37 6,750 11.19 3,590 9.46 Beef Backribs 240 6.99 200 5.11 190 3.89 24K Sirloin Roast Sirloin Steak 980 7.23 480 9.80 30 6.99 Bnls Sirloin Roast 10 7.00 110 2.99 20K Bnls Sirloin Steak 1,600 8.77 1,480 6.80 570 5.98 Sirloin Tip Roast 790 5.10 500 5.09 770 4.22 Sirloin Tip Steak 680 6.14 480 7.13 790 4.65 16K Bnls Top Sirloin Roast 90 4.99 70 5.49 210 5.53 Bnls Top Sirloin Steak 950 8.15 3,230 6.13 3,430 5.59 Top Round Roast 1,000 5.34 1,200 6.23 590 4.09 12K Top Round Steak 580 5.79 1,380 6.57 990 4.80 Bottom Round Roast 2,280 5.27 2,970 5.15 2,020 4.29 Bottom Round Steak 930 5.57 1,280 5.98 1,220 4.22 Activity Level 8K Eye Of Round Roast 2,300 5.06 1,110 5.76 3,610 4.02 Eye Of Round Steak 500 6.15 690 5.69 250 4.53 Rump Roast 260 5.32 1,030 5.31 1,150 3.81 4K Rump Steak 70 6.99 Chuck/Shldr/Arm Roast 7,400 5.51 6,020 6.24 8,640 4.29 Chuck/Shldr/Arm Steak 4,280 5.25 4,050 5.89 4,860 4.61 0K London Broil 1,900 5.90 2,050 5.11 3,410 4.54 Sep 10 - Sep 16 Sep 24 - Sep 30 Brisket 160 7.14 50 5.06 1,160 3.07 Sep 17 - Sep 23 Oct 1 - Oct 7 Brisket, Flat Corned Beef Brisket 140 4.32 270 5.10 Corned Beef Flat 30 3.99 160 6.99 Explanatory Notes Beef Short Ribs 910 8.77 340 8.59 1,440 5.75 _________________________________________________________________________________________________ Flat Iron Steak 350 7.37 1,180 7.76 470 6.90 All report information gathered from publicly available sources including store circulars, newspaper ads, Flank Steak 1,450 9.19 390 10.45 470 8.36 and retailer websites. Minute/Cube Steaks 4,180 5.85 2,420 6.00 2,150 5.00 '1/: FEATURE RATE: the amount of sampled stores advertising any reported beef item during the current week, Stew Meat 3,350 5.96 3,340 5.92 5,400 4.85 expressed as a 'percentage of the total sample. 2/: SPECIAL RATE: the percentage of sampled stores with a no- Ground Round 2,020 4.54 240 4.99 1,470 3.98 price promotion (e.g., buy 1, get 1 free etc.). 3/: ACTIVITY INDEX: a measure of the absolute frequency of feature Ground Chuck 950 3.93 1,370 3.86 1,850 3.18 activity equal to the total number of stores for each advertised beef item (e.g., a retailer with 100 outlets featuring 3 Ground Sirloin 1,100 5.02 230 6.36 340 4.99 beef items has an activity index of 300). 4/: STORES/AVG: the number of advertising outlets and the weighted Ground Beef 90% Or More 1,450 5.80 4,880 5.58 1,780 4.31 average price weighted by the respective number of outlets. 5/: BRANDED: includes any advertised beef cuts Ground Beef 80-89% 4,160 3.81 4,680 3.92 5,710 2.85 marketed under a corporate trademark, or under one of Meat Grading & Certification Branch's Certified Beef Ground Beef 70-79% 2,350 2.45 2,810 2.24 970 2.73 programs. 6/: NON-LABELED/OTHER: Beef cuts advertised without a USDA Quality Grade. Beef Patties 4,050 5.74 4,630 5.30 3,010 4.84 Tri-Tip 910 7.03 1,350 6.93 2,670 5.23 USDA-MGC Certified Programs List: http://www.ams.usda.gov/AMSv1.0/BeefPrograms Skirt Steak 140 10.44 110 7.65 560 8.65 ___________________________________________________________________________________________________________________________________________________________________ Source: USDA Agricultural Marketing Service, Livestock, Poultry, and Grain Market News -- (816) 676-7000 website: https://www.marketnews.usda.gov/mnp/ls-home Click here to also view the 'National Retail Report - Local and Organic' http://www.ams.usda.gov/mnreports/wa_lo100.txt Page 1 of 9 NORTHEAST Fri. Oct 1, 2021 (CT, DE, MA, MD, ME, NH, NJ, NY, PA, RI, VT) (prices in dollars per pound) Outlets 5,500 Explanatory Notes Feature Rate (1/) 68.4% 5/: BRANDED: Includes any advertised beef cuts marketed under a corporate trademark, or under one of Meat Grading and Certification Special Rate (1/) 5.6% Branch's Certified Beef Programs. 6/: NON LABELED/OTHER: Beef cuts advertised without a USDA Quality Grade. Activity Index (3/) 13,570 BRANDED(5) CHOICE SELECT NON LABELED / OTHER (6) Wtd Price Range Stores Wtd Avg Price Range Stores Wtd Avg Price Range Stores Wtd Avg Price Range Stores Avg Bone-In Ribeye Roast - - - - Bone-In Ribeye Steak - - - - Bnls Ribeye Roast - - - - Bnls Ribeye Steak 16.99 - 16.99 60 16.99 - - - T-Bone Steak 9.99 - 10.00 80 9.99 6.99 - 9.99 480 8.34 - 7.99 - 7.99 20 7.99 Porterhouse Steak 9.99 - 13.99 140 11.89 6.99 - 9.99 280 7.10 - 7.99 - 7.99 20 7.99 Tenderloin - - - - Filet Mignon - 15.97 - 15.97 230 15.97 - - Loin, Bnls - - - 10.88 - 10.88 70 10.88 Bone-In Strip Steak - - - 8.99 - 8.99 20 8.99 Bnls New York Strip Steak 9.99 - 9.99 60 9.99 5.99 - 10.99 530 9.56 4.99 - 4.99 110 4.99 7.99 - 9.99 230 8.86 Beef Backribs - - - - Sirloin Roast - - - - Sirloin Steak - - - - Bnls Sirloin Roast - - - - Bnls Sirloin Steak 4.99 - 10.99 380 9.17 5.99 - 8.99 350 7.89 - 5.99 - 5.99 60 5.99 Sirloin Tip Roast 4.99 - 4.99 70 4.99 - - - Sirloin Tip Steak 5.49 - 6.98 160 6.36 6.99 - 6.99 70 6.99 - - Bnls Top Sirloin Roast - - - 4.99 - 4.99 60 4.99 Bnls Top Sirloin Steak - - - 4.99 - 9.99 160 8.49 Top Round Roast 5.99 - 5.99 100 5.99 2.99 - 4.99 240 4.06 - 3.99 - 3.99 60 3.99 Top Round Steak - 3.99 - 4.49 130 4.03 - 5.99 - 6.99 90 6.27 Bottom Round Roast 4.99 - 5.49 140 5.24 4.99 - 4.99 70 4.99 - 5.99 - 5.99 20 5.99 Bottom Round Steak 4.99 - 4.99 70 4.99 7.99 - 7.99 70 7.99 - 6.99 - 6.99 20 6.99 Eye Of Round Roast 5.49 - 5.49 60 5.49 3.99 - 4.99 540 4.95 - 6.99 - 6.99 20 6.99 Eye Of Round Steak 5.99 - 5.99 60 5.99 4.99 - 4.99 70 4.99 - 7.99 - 7.99 70 7.99 Rump Roast - - - - Rump Steak - - - - Chuck/Shldr/Arm Roast 4.99 - 6.49 460 5.61 5.49 - 5.98 170 5.75 4.99 - 4.99 110 4.99 5.99 - 5.99 20 5.99 Chuck/Shldr/Arm Steak 4.99 - 4.99 210 4.99 3.98 - 7.99 950 5.76 4.99 - 4.99 110 4.99 5.99 - 6.99 100 6.23 London Broil 3.99 - 7.99 370 6.06 2.99 - 6.99 800 5.01 - 4.99 - 12.99 280 7.61 Brisket - 7.99 - 7.99 110 7.99 - - Brisket, Flat - - - - Corned Beef Brisket - - - - Corned Beef Flat - - - - Beef Short Ribs 7.99 - 7.99 60 7.99 - - - Flat Iron Steak - - - - Flank Steak 15.88 - 15.88 70 15.88 8.99 - 10.99 180 9.73 - - Minute/Cube Steaks 6.99 - 6.99 190 6.99 4.49 - 7.99 220 6.34 - 5.99 - 5.99 20 5.99 Stew Meat 4.99 - 6.99 330 6.57 4.49 - 5.99 650 5.97 - 5.99 - 5.99 140 5.99 Ground Round 4.49 - 4.49 210 4.49 - - - Ground Chuck - - - - Ground Sirloin - - - - Ground Beef 90% Or More 5.99 - 6.99 200 6.32 - - 5.99 - 5.99 70 5.99 Ground Beef 80-89% - 5.99 - 5.99 50 5.99 - 1.96 - 4.99 1,330 3.28 Ground Beef 70-79% - - - - Beef Patties 4.00 - 6.79 470 5.22 - - 3.99 - 6.85 260 5.48 Tri-Tip - - - - Skirt Steak - - - - ___________________________________________________________________________________________________________________________________________________________________ Source: USDA Agricultural Marketing Service, Livestock, Poultry, and Grain Market News -- (816) 676-7000 website: https://www.marketnews.usda.gov/mnp/ls-home Click here to also view the 'National Retail Report - Local and Organic' http://www.ams.usda.gov/mnreports/wa_lo100.txt Page 2 of 9 Fri.
Load more

Recommended publications
  • Superior Ph​Ở ​Menu
    Superior Phở Menu ​ ​ Large: $11.75/ Small: $10.75 Carry-out: $11.75 X-Large: $13.75/ XX-Large: $21.75 1. Phở chín (noodle soup with well done brisket) 2. Phở tái (noodle soup with eye-round steak) 3. Phở tái chín (combination of pho 1 and 2) 4. Phở tái sách (noodle soup with eye-round steak and beef tripe) 5. Phở chín sách (noodle soup with well done brisket and beef tripe) 6. Phở tái nạm (noodle soup with eye-round steak and well done flank) 7. Phở chín nạm (noodle soup with well done brisket and flank) 8. Phở tái nạm gầu (noodle soup with eye-round steak, fat brisket, and flank) 9. Phở chín nạm gầu (noodle soup with well done brisket, fat brisket, and flank) 10. Phở Hoa (noodle soup with beef shank) 11. Phở bò viên (noodle soup with meat balls) 12. Phở dặc biêt (noodle soup with all previously listed meats, except meat balls) 13. Phở gà (noodle soup with chicken) 14. Phở chay (noodle soup with herbs and bean sprouts) Large: $9.50 Small: $8.50 Extras Bread Loaf $2.00 Vegetable Medley $4.00 Bò Viên (meatballs in broth) $10.00 To-Go Plastic Containers $0.50 Thêm thịt tái (extra eye-round steak on the side) $9.75 Extra Noodles $2.00 Thêm thịt (double meat) $7.75 Extra Broth (bowl) $2.00 Hành trần nước béo (cooked green onion) $0.95 Extra Broth (quart) $4.00 Hành dấm (pickled onion) $0.95 Extra Shrimp / Beef Tendon $4.00 Rice Bowl $2.00 Shrimp Substitute for Beef in Pho $3.00 Fried Rice Bowl $4.00 Appetizers 1A.
    [Show full text]
  • Guide to Identifying Meat Cuts
    THE GUIDE TO IDENTIFYING MEAT CUTS Beef Eye of Round Roast Boneless* Cut from the eye of round muscle, which is separated from the bottom round. Beef Eye of Round Roast Boneless* URMIS # Select Choice Cut from the eye of round muscle, which is Bonelessseparated from 1the480 bottom round. 2295 SometimesURMIS referred # to Selectas: RoundChoic Eyee Pot Roast Boneless 1480 2295 Sometimes referred to as: Round Eye Pot Roast Roast, Braise,Roast, Braise, Cook in LiquidCook in Liquid BEEF Beef Eye of Round Steak Boneless* Beef EyeSame of muscle Round structure Steak as the EyeBoneless* of Round Roast. Same muscleUsually structure cut less than1 as inch the thic Eyek. of Round Roast. URMIS # Select Choice Usually cutBoneless less than1 1inch481 thic 2296k. URMIS #**Marinate before cooking Select Choice Boneless 1481 2296 **Marinate before cooking Grill,** Pan-broil,** Pan-fry,** Braise, Cook in Liquid Beef Round Tip Roast Cap-Off Boneless* Grill,** Pan-broil,** Wedge-shaped cut from the thin side of the round with “cap” muscle removed. Pan-fry,** Braise, VEAL Cook in Liquid URMIS # Select Choice Boneless 1526 2341 Sometimes referred to as: Ball Tip Roast, Beef RoundCap Off Roast, Tip RoastBeef Sirloin Cap-Off Tip Roast, Boneless* Wedge-shapedKnuckle Pcuteeled from the thin side of the round with “cap” muscle removed. Roast, Grill (indirect heat), Braise, Cook in Liquid URMIS # Select Choice Boneless Beef Round T1ip526 Steak Cap-Off 234 Boneless*1 Same muscle structure as Tip Roast (cap off), Sometimesbut cutreferred into 1-inch to thicas:k steaks.Ball Tip Roast, Cap Off Roast,URMIS # Beef Sirloin Select Tip ChoicRoast,e Knuckle PBonelesseeled 1535 2350 Sometimes referred to as: Ball Tip Steak, PORK Trimmed Tip Steak, Knuckle Steak, Peeled Roast, Grill (indirect heat), **Marinate before cooking Braise, Cook in Liquid Grill,** Broil,** Pan-broil,** Pan-fry,** Stir-fry** Beef Round Tip Steak Cap-Off Boneless* Beef Cubed Steak Same muscleSquare structureor rectangula asr-shaped.
    [Show full text]
  • Meat Purchasing Guide Eighth Edition March 2019
    Now contains over 700 beef, veal, lamb, mutton and pork cuts Meat purchasing guide Eighth edition March 2019 1 Contents How to use this guide 3 Quality and consistency for Link to the Cutting the meat industry Specifications on our website 4 Beef & Lamb: Higher standards, Please quote this code better returns and product name when you place your order 5 Red Tractor farm assurance or search online pigs scheme Beef 6 Beef carcase classification Each section is 7 Beef index colour-coded for 9 Beef cuts easy use Veal 50 Veal index 51 Veal cuts Product description and useful hints Lamb 66 Lamb carcase classification 67 Lamb index 68 Lamb cuts Mutton 92 Mutton index 92 Mutton cuts Pork 96 Pig carcase classification 97 Pork index Cutting specifications 99 Pork cuts Our website contains our entire range The information in this booklet was compiled by Dick van Leeuwen. of step-by-step cutting specifications that your supplier can use. Visit ahdb.org.uk/mpg 2 Quality and consistency for the meat industry Meeting the demands of the meat buyer Dick van Leeuwen Lifestyle changes and the increasing Born in Holland, Dick van Leeuwen did his training at the widely acclaimed demand from the discerning consumer Utrecht School of butchery and he is now acknowledged as a leading have led to tremendous changes and authority in butchery skills and meat processing. pressures on the red meat industry in Dick has worked in retail outlets, processing plants and at the Meat and terms of product integrity and Livestock Commission, where he developed many new products and consistency.
    [Show full text]
  • Three Course Dinner Menu
    THREE COURSE DINNER MENU FIRST COURSE Choose Two Wollensky Salad Caesar Salad Signature Crab Cake Steak Tartare Wollensky’s Famous Split Pea Soup ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 FOUR COURSE DINNER MENU FIRST COURSE Choose One Signature Crab Cake Steak Tartare Wollensky’s Split Pea Soup SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Tuna Au Poivre Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 S&W SIGNATURE DINNER MENU SHELLFISH BOUQUET Chilled Lobster, Colossal Lump Crab Meat, Jumbo Shrimp, Oysters and Littleneck Clams Classic Cocktail, Ginger and Mustard Sauces, Sherry Mignonette SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES
    [Show full text]
  • Hickory's Menu
    BARBECUE HEAVEN, NEED YOUR HICK’S FIX? EVERY DAY FROM ELEVEN our menu is inside Monday to Sunday Open from 11am GASPING FOR A DRINK? FOLLOW US ON FACEBOOK & INSTAGRAM FLIP TO the back page OR VISIT WWW.HICKORYS.CO.UK - THE - KORY’S MEN HIC The Disposable Edition - Autumn 2020 U H H H H H HALLELUJAH! FRICKLES & THE COOKIE THE SMOKIN’ DEALS SANDWICH ALL DAY RETURN. monday - thursday You asked & we delivered! ARE BACK! We knew you loved these juicy, Cajun battered pickles but we just didn’t realise how £10.99 £10.99 £10.99 £15.99 much - so we had to put them back on the menu. And, for all you dessert fans, you can now enjoy our Cookie Sandwich again - super soft Fro-Co, chocolate, butterscotch sauce, fluffy marshmallows & honeycomb! It has to be done! MONDAYS TUESDAYS WEDNESDAYS THURSDAYS cheesesteak super sub the big chicken bucket steak & Shake Barbecue blowout Autumn has landed & - a giant foot-long Philly with Southern fried chicken Thursday’s ultimate BBQ for us that can only mean Cheesesteak packed with heaps breasts, popcorn chicken bites Blowout! Hand-pulled pork, one thing… Our smokin’ of thinly carved rump steak, & buttermilk wings & all the barbecue beans, jalapeño & deals are back! caramelised onions, roasted sides. Certain to make chicken cheese pork sausage, slow- field mushroom, all chopped fans smile. smoked chicken wings, We’ve brought you some pretty & sautéed together with all- Memphis baby back ribs & epic deals over the years Everyone’s favourite on American cheese, to make this Southern fried chicken.
    [Show full text]
  • 12 Steak Tartare
    November 22nd, 2018 3 Course Menu, $42 per person ( tax & gratuity additional ) ( no substitutions, no teal deals, thanksgiving day menu is a promotional menu ) Salad or Soup (choice, descriptions below) Caesar Salad, Wedge Salad, Lobster Bisque or Italian White Bean & Kale Entrée (choice, descriptions below) Herb Roasted Turkey, Local Flounder, Faroe Island Salmon or Braised Beef Short Rib Dessert (choice) Dark Chocolate Mousse Cake, Old Fashioned Carrot Cake, Pumpkin Cheesecake, Cinnamon Ice Cream, Vanilla Ice Cream or Raspberry Sorbet A LA CARTE MENU APPETIZERS ENTREES Butternut Squash & Gouda Arancini … 13 Herb Roasted Fresh Turkey … 32 (5) risotto arancini, asparagus pesto, truffle oil, mashed potato, herbed chestnut stuffing, fried sage, aged pecorino Romano glazed heirloom carrots, haricot vert, truffled brown gravy, cranberry relish Smoked Salmon Bruschetta … 12 house smoked Faroe Island salmon, lemon aioli, Local Flounder … 32 micro salad with shallot - dill vinaigrette, crispy capers warm orzo, sweet corn, sun dried tomato, edamame & vidalia, sautéed kale, bell pepper-saffron jam, basil pesto Steak Tartare … 14 beef tenderloin, sous vide egg yolk, caper, Faroe Island Salmon* … 32 shallot, lemon emulsion, parmesan dust, garlic loaf toast roasted spaghetti squash, haricot vert & slivered almonds, carrot puree, garlic tomato confit, shallot dill beurre blanc Grilled Spanish Octopus … 14 gigante bean & arugula sauté, grape tomatoes, Boneless Beef Short Rib … 32 salsa verde, aged balsamic reduction oyster mushroom risotto, sautéed
    [Show full text]
  • Philly Cheesesteak Sloppy Joe Lesson Plan
    GiGi’s Kitchen Purposeful Programs Philly Cheesesteak Sloppy Joe Lesson Plan Philly Cheesesteak Sloppy Joe INGREDIENTS: • 1 pound lean ground beef • 2 tablespoons butter • 1 small yellow onion diced • 1 small green bell pepper diced • 8 ounces brown mushrooms minced • 2 tablespoons ketchup • 1 tablespoon Worcestershire sauce • 1/2 teaspoon Kosher salt • 1/2 teaspoon fresh ground black pepper • 1 tablespoon cornstarch • 1 cup beef broth • 8 ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy) • 6 brioche hamburger buns DIRECTIONS: Note: click on times in the instructions to start a kitchen timer while cooking. 1. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart. 2. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef. 3. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. 4. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. 5. Add the beef back into the pan. 6. In a small cup mix the beef broth and cornstarch together 7. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. 8. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes. 9. Turn off the heat, add in the provolone cheese. 10. Served on toasted brioche buns.
    [Show full text]
  • Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal
    Revised June 14 Nebraska 4-H Meat Retail Cut Identification Codes Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal Brisket Beef Brisket, Corned, Bnls B B 89 M Beef Brisket, Flat Half, Bnls B B 15 M Beef Brisket, Whole, Bnls B B 10 M Chuck Beef Chuck Arm Pot-Roast B C 03 M Beef Chuck Arm Pot-Roast, Bnls B C 04 M Beef Chuck Blade Roast B C 06 M Beef Chuck 7-Bone Pot-Roast B C 26 M Beef Chuck Eye Roast, Bnls B C 13 D/M Beef Chuck Eye Steak, Bnls B C 45 D Beef Chuck Mock Tender Roast B C 20 M Beef Chuck Mock Tender Steak B C 48 M Beef Chuck Petite Tender B C 21 D Beef Chuck Shoulder Pot Roast (Bnls) B C 29 D/M Beef Chuck Top Blade Steak (Flat Iron) B C 58 D Rib Beef Rib Roast B H 22 D Beef Rib Eye Steak, Lip-on B H 50 D Beef Rib Eye Roast, Bnls B H 13 D Beef Rib Eye Steak, Bnls B H 45 D Plate Beef Plate Short Ribs B G 28 M Beef Plate Skirt Steak, Bnls B G 54 D/M Loin Beef Loin Top Loin Steak B F 59 D Beef Loin Top Loin Steak, Bnls B F 60 D Beef Loin T-bone Steak B F 55 D Beef Loin Porterhouse Steak B F 49 D Beef Loin Tenderloin Steak B F 56 D Beef Loin Tenderloin Roast B F 34 D Beef Loin Top Sirloin Steak, Bnls B F 62 D Beef Loin Top Sirloin Cap Steak, Bnls B F 64 D Beef Loin Top Sirloin Steak, Bnls Cap Off B F 63 D Beef Loin Tri-Tip Roast B F 40 D Flank Beef Flank Steak B D 47 D/M Round Beef Round Steak B I 51 M Beef Round Steak, Bnls B I 52 M BEEF Retail Cut Name Specie Primal Name Cookery Primal Beef Bottom Round Rump Roast B I 09 D/M Beef Round Top Round Steak B I 61 D Beef Round Top Round Roast B I 39 D Beef
    [Show full text]
  • Beef Steak Different Names
    Beef Steak Different Names SHORT LOIN T‐Bone/Porterhouse Club Steak Tenderloin Steak Also Known As: Filet Mignon Fillet de Boeuf Fillet Steak Tournados Medallions Top Loin Steak, Boneless Also Known As: Ambassador Steak Strip Steak Boneless Club Steak Hotel‐Style Steak Kansas City Steak NY Strip Steak Veiny Steak Top Loin Steak, Bone‐in Also Known As: Sirloin Strip Steak Delmonico Steak Chip‐Club Steak Country Club Steak Strip Steak Shell Steak RIB Rib Steak RIB‐EYE STEAK Also Known As: Beauty Steak Delmonico Steak Market Steak Spencer Steak PLATE Skirt Steak ‐ is actually the diaphragm muscle that is cut into portions weighing about 1½ pounds each. This less tender cut benefits from a tenderizing marinade and should be carved across the grain into thin slices for serving. Skirt steak is the original cut used for fajitas. Also Known As: Fajita Meat Inside Skirt Steak Outside Skirt Steak Philadelphia Steak BEEF HANGER STEAK This steak is part of the diaphragm muscle and is best served rare or medium rare. This is a large, thin, flat steak that is great marinated and is flavorful and chewy. Slice it thinly across the grain to serve. Broil, Panfry or Stir‐fry Also Known As: Beef "Hanging Tender". Also sometimes spelled "Hangar" Steak. Hanging Tenderloin Butcher’s Steak FLANK Also Known As: Flank Steak Flank Steak Fillet Jiffy Steak London Broil SIRLOIN [Baron of Beef ‐ Large Roast of the Whole Sirloin Not Cut Down The Backbone] Also Known As: Sirloin Steak Flat‐Bone Steak Pin‐Bone Steak Round‐Bone Steak Wedge‐Bone Steak Top Sirloin Steak,
    [Show full text]
  • Oven Baked Beef Brisket with BBQ Sauce Video Above
    Alternative recipes | RecipeTin Eats 22/2/19, 1157 am Oven Baked Beef Brisket with BBQ Sauce Video above. This is the oven baked version of the Slow Cooker Beef Brisket with BBQ Sauce. I've written it out as a separate recipe to make the recipe neater and easier to follow (rather than cramming it in the notes, as was previously done). Prep Time Cook Time Total Time 15 mins 10 hrs 10 hrs 15 mins Course: MainsCuisine: American, Southern Keyword: beef brisket, Brisket, Oven baked beef brisket Servings: 8 - 10 people Calories: 476kcal Author: Nagi Ingredients 1.5 – 2 kg / 3 – 4 lb beef brisket (Note 1) 1 tbsp olive oil (or a neutral oil like vegetable, canola) Rub: 1 tbsp brown sugar 2 tsp paprika powder 1 tsp onion powder 1 tsp garlic powder 1/2 tsp cumin powder 3/4 tsp mustard powder 1 tsp salt 1/2 tsp black pepper BBQ Sauce: 2 garlic cloves , minced 1/2 cup / 125 ml apple cider vinegar 1 1/2 cups / 375 ml ketchup 1/2 cup / 110g brown sugar , packed 2 tsp EACH black pepper , onion powder, mustard powder 1 tsp cayenne pepper (adjust to taste re: spiciness) 1 tbsp Worcestershire sauce Instructions 1. Place Rub in a bowl and mix to combine. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this. 2. Put the Sauce ingredients in a roasting pan, add 2 cups water. Mix, add beef, cover with lid or double layer of foil.
    [Show full text]
  • Buldaegi Bbq House
    BULDAEGI BBQ HOUSE TABLE GRILL Beverages Bottled Water — $2 Sparkling Water — $2.50 Hot Tea (Green or Earl Gray)— $1.75 Canned Soda — $1.75 Sweet or Unsweet Tea (2 refills) — $2.25 DOMESTIC BEER ­­— $4 Yuengling Blue Moon IMPORTED BEER — $5 Tsingtao (China) Heineken (Holland) Asahi (Japan) Kirin Ichiban (Japan) Sapporo (Japan) OB (Korea) Fried Dumplings (튀김만두) — $8 Deep fried dumplings with chicken and vegetables. 8 pieces. Haemul Pancake (해물파전) — $16 Crispy pancake withAppetizers assorted seafood, carrot, green and white onion. House Japchae (불돼지잡채) — $14 Glass noodles, carrot, white and green onion. Choose a style: Pork, Beef, or Veggie. Duk Bok Ki* (떡볶기) — $14 Rice cake, fish cake, hard-boiled egg, hot pepper paste sauce.Spicy. Dak Gangjeong (닭강정) — $14 Crispy boneless fried chicken glazed with sweet, housemade sauce. Tang Su Yuk (탕수육) — $18 Deep fried meat or tofu in housemade sweet & sour sauce. Choose a style: Beef, Pork, or Tofu. Spring Rolls - $8 Shredded cabbage, carrots, tofu, onions. 6 pieces. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or egg may increase your risk of food-borne illnesses. Choose a minimum of 2 BBQ orders or 1 Combo. Includes lettuce wraps, banchan, corn cheese, steamed egg*. Extra small sidesTable — $6 each. (SeeGrill back page for options) Pork Combo A — $50.50 Choose any 5 meats from Pork BBQ. Serves 2. Pork Combo B — $70.50 Choose any 7 meats from Pork BBQ. Serves 3-4. Beef Combo A — $65.50 Choose 2 Beef BBQ and 2 Premium Beef BBQ. Serves 2. Beef Combo B — $89.50 Choose 2 Beef BBQ and 3 Premium Beef BBQ.
    [Show full text]
  • FRI BRIEFINGS Bovine Spongiform Encephalopathy
    FRI BRIEFINGS Bovine Spongiform Encephalopathy An Updated Scientific Literature Review M. Ellin Doyle Food Research Institute University of Wisconsin–Madison Madison WI 53706 Contents Summary34B ......................................................................................................................................2 Bovine Spongiform Encephalopathy .........................................................................................4 BSE surveillance and detection..............................................................................................4 BSE in the UK........................................................................................................................4 BSE in Canada and the United States.....................................................................................5 BSE in other countries............................................................................................................5 BSE prions and pathogenesis .................................................................................................5 BSE in sheep ..........................................................................................................................6 BSE in other animals..............................................................................................................6 Other Spongiform Encephalopathies in Animals .....................................................................7 Scrapie....................................................................................................................................7
    [Show full text]