2021 Bulk Beef Order Info
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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. -
Catering & Private Events Menu
CATERING & PRIVATE EVENTS MENU © 2015 HOA Development LLC | Banquet Menu | August 2015 | 10401 S. Ridgeview Road, Olathe, KS 66061 | 913.353.9280 MEETING PACKAGES All packages are priced per person with a minimum of 30 guests; groups under 30 add $2 per person surcharge. Refreshments are refilled during the length of your meeting. J SUMMIT $38 • Coffee and Hot Tea, Assorted Soft Drinks and Bottled Water • J Create Chef’s Table J ULTIMATE $54 MORNING • Coffee and Hot Tea, Assorted Soft Drinks and Bottled Water • Orange and Apple Juice • Sliced Fresh Seasonal Fruits and Berries • Fresh Danish Pastries and Muffins LUNCH Select one of the following buffet options: • J Smokehouse – Barbecue Classics • J Gourmet Market – Gourmet Sandwich and Salad • J Picnic – Summertime Favorites AFTERNOON BREAK • Select one of the following J Bar afternoon snack breaks: J Sweet, J Salty, J Smart, J Cocoa. Upgrade your break to J Cupcake or J Vegan for an additional $3 per person. • Coffee and Hot Tea, Assorted Soft Drinks and Bottled Water • LCD Projector with Screen • Flipchart and Markers • Wireless Handheld or Lavaliere Microphone • Room Rental • High-Speed Internet J POWER LUNCH $46 MORNING • Coffee and Hot Tea, Assorted Soft Drinks and Bottled Water • Orange and Apple Juice • Sliced Fresh Seasonal Fruits and Berries • Fresh Danish Pastries and Muffins LUNCH Begin with J Bar House Salad and select one of the following plated lunch options for the entire group: • Wood Grilled Chicken Breast, Capicola Ham, Baby Portabellas, Fontina, Marsala Sauce, Baby Potatoes -
Pesach Batyas Kitchen Menu 2020.Indd
gourmet homemade meals MENU2020 NON-GEBROKS PESACH PRODUCTION ALL PREPARED ON MEAT UTENSILS WWW.BATYASKITCHEN.COM/PESACHNEW 2 (917) 525.FOOD(3663) Seder Plate SEDER PLATE: CHAROSES *CONTAINS NUTS - NEED 1 LB PER 10-12 PPL $26.00 LB SEDER PLATE: ZROA - LAMB SHANK - LARGE - NEED 1 PER SEDER PLATE $21.00 EACH SEDER PLATE: GROUND MAROR - LB - NEED LB PER 10-12 PPL $21.00 LB Fish FALSHA FISH - COCKTAIL BALLS OF GROUND CHICKEN AND MEAT $93.00 9X13 FLOUNDER ALMONDINE $93.00 PACKED 6 -COATED WITH GROUND ALMONDS AND SPICE *CONTAINS NUTS FLOUNDER - CRUMB COATED - BAKED $88.00 PACKED 6 FLOUNDER - CRUMB COATED - FRIED $88.00 PACKED 6 FLOUNDER FRANCAISE - BREADED FLOUNDER TOPPED WITH LEMON SAUCE $93.00 PACKED 6 FLOUNDER ROLLED WITH BROCCOLI FILLING - BAKED $124.00 PACKED 8 FLOUNDER ROLLED WITH SPINACH FILLING - BAKED $124.00 PACKED 8 GEFILTE FISH BALLS IN TOMATO SAUCE $62.00 9X13 GEFILTE FISH BALLS IN TOMATO SAUCE - DIET $62.00 9X13 GEFILTE FISH LOAF - ALL TRADITIONAL (FEEDS 8 PPL) $30.00 LOAF SALMON ALMONDINE (NO CARBS) *CONTAINS NUTS $93.00 PACKED 5 SALMON FILLET - BAKED WITH LIGHT MAYO AND SPICES $83.00 PACKED 5 SALMON KABOBS (2 CUBES) $98.00 PACKED 12 SALMON WELLINGTON - FILLET OF SALMON ROLLED WITH SPINACH $103.00 PACKED 6 SALMON - MOROCCAN $103.00 PACKED 5 SALMON - PICKLED (STAYS GOOD FOR 2 WEEKS IN FRIDGE) $88.00 PACKED 5 SEA BASS - LEMON & HERBS $134.00 PACKED 4 TILAPIA ALMONDINE $93.00 PACKED 6 - COATED WITH GROUND ALMONDS & SPICE *CONTAINS NUTS TILAPIA - COCONUT - ENTRÉE SIZE $93.00 PACKED 5 TILAPIA - COCONUT - SKEWERS $78.00 PACKED 15 TILAPIA -
National Monthly Grass Fed Beef Report Agricultural Marketing Service for the Month of March Livestock, Poultry & Grain Market News Fri
National Monthly Grass Fed Beef Report Agricultural Marketing Service For The Month of March Livestock, Poultry & Grain Market News Fri. March 26, 2021 Negotiated Grass Fed Beef - Wholesale Grass Fed Beef - Direct to Consumer (Retail) Carcass Purchase Size ($/lb) 211.00Avg Item Description ($/lb) Avg Whole 5.75 - 9.00 7.86 Rib Primal Half 5.90 - 11.25 8.39 Ribeye, Boneless, Whole 15.00 - 29.70 19.45 Quarter 5.99 - 11.75 8.94 Ribeye Steak 12.00 - 29.70 19.25 Commodity Grassfed Item Description ($/lb) Avg Chuck Primal Beef* Premium** Chuck Roll 7.00 - 14.27 11.05 Ribeye Steak 16.50 - 33.28 22.61 8.26 14.35 Round Primal Ribeye Roast 16.00 - 26.50 21.56 8.40 13.16 Knuckle, Peeled, Whole Chuck Roast 7.50 - 12.00 9.38 4.76 4.63 Top Round, Inside Flat Iron Steak 13.49 - 32.00 20.05 7.19 12.86 Bottom Round, Gooseneck 9.99 - 11.25 10.52 Rump Roast 8.00 - 10.99 9.56 7.99 1.57 Eye of Round 9.00 - 14.25 11.53 Bottom Round Roast 7.00 - 9.00 8.08 4.31 3.78 Loin Primal Filet Mignon 19.00 - 35.51 29.15 15.55 13.60 Tenderloin, Whole 25.00 - 39.95 31.41 Tenderloin 17.00 - 24.00 19.71 8.52 11.20 Tri Tip 8.20 - 15.98 11.96 Tri Tip 9.00 - 15.25 12.08 6.52 5.56 Top Butt, Sirloin, Whole 10.00 - 17.85 12.97 Sirloin Steak 12.49 - 22.19 17.24 4.93 12.32 New York Steak 20.50 - 32.00 27.37 Sirloin Roast 8.73 - 12.49 10.58 3.99 12.31 Sirloin Steak 15.00 - 22.80 17.71 Brisket 8.00 - 12.00 9.83 3.94 5.89 Flank, Brisket, and Plate Primal Flank Steak 8.99 - 24.19 15.85 7.51 8.35 Brisket, Whole 8.00 - 14.21 10.32 Skirt Steak 12.73 - 20.14 15.17 6.68 8.49 Flank Steak 8.25 - 14.96 12.58 Short Ribs 5.99 - 10.99 7.81 5.89 1.92 Skirt Steak 9.99 - 17.99 13.01 Stew Meat 8.25 - 11.25 9.98 4.98 5.00 Hanger Steak 8.00 - 15.27 10.55 Direct Grass Fed Vs. -
AUSTIN, TEXAS FranklinBarbecue.Com; Platters Chavez St.; No Phone; Tacos $1.50
Our guide to this month’s featured destinations, including the best places to theDetails eat, sleep, and explore. Otoko Paul Qui’s luxe 12-seat sushi den opens next month. otokoaustin.com; tasting menus from $150. Patrizi’s The best cacio e pepe and carbonara you’ll ever get from a truck. (Pastas are hand- made daily.) patrizis.com; pastas $10–$20. Qui Paul Qui’s namesake restau- rant is actually three concepts in one: a buzzy dining room with a seven-course, $70 set menu; a patio bar serving Filipino food; and a four-seat chef’s counter where Qui can run wild. quiaustin.com. Salt & Time This East Side salumeria and restaurant is the original pioneer of Austin’s artisanal butchery movement. saltandtime.com; entrées $12–$25. Taqueria Taco More A family-run Mexican joint with rave-worthy cabeza de res tacos and a show- stopping salsa bar that makes the trek to North Austin worth- while. 9414 Parkfield Dr., 512-821- 1561; entrées $7–$14. Uchi Sushi savant Tyson Cole is just as inventive as he was 12 years ago, when this legendary Japanese spot opened. uchiaustin. com; small plates $5–$22. Uchiko The impossible choice AUSTIN, TEXAS franklin barbecue.com; platters Chavez St.; no phone; tacos $1.50. for any Austin visitor: Uchi or its (Fire in the Belly p. 88) $12–$17 per pound. Launderette This year’s hottest equally thrilling spin-off? Give up Gardner A gallery-white room opening spotlights global flavors and go to both. uchiaustin.com/ RESTAURANTS is the backdrop for artfully in a converted Laundromat. -
Grass Fed Beef Pot Roast Braising Variations Recipe
100% Grass Fed Beef and Natural Vegetables Yoder, WY meadowmaidfoods.com/recipes (307) 534-2289 Spice up your Pot Roasts I love the aroma and warmth of comfort foods cooking in the winter. Sometimes, though, the standard "pot roast” needs a little perk, and it's time to spice up this winter favorite. See also notes on braising, below. Change the seasoning on a pot roast in many ways. Here are just a few ideas: Italian: Slow cook the roast all day in marinara. See our recipe “Italian Chuck Roast and Pasta”. French: Braise all day in 2-3 c. red wine with garlic, rosemary, thyme, and thinly sliced carrots and onions. At the end, set aside the roast. Strain the liquid, discarding vegetables, and boil down the sauce rapidly to 1/2 volume, then thicken with cornstarch. Slice the roast and pour the sauce over. Chilean (method very similar to French, above): Braise roast all day in 1 c. red wine plus 2 c. beef broth or water with garlic, bay leaf, 1-2 tsp. dried and ground aji amarillo chilies, and thinly sliced mushrooms, carrots and onions. At the end, set aside the roast. Strain the liquid, discarding vegetables, and boil down the sauce rapidly to 1/2 volume, then thicken with cornstarch. Slice the roast and pour the sauce over. Sweet and Spicy: Place sweet potatoes and regular potatoes in the bottom of a crock pot. Lay roast on top. Smother with 1 cup salsa plus 1 cup Hoisin sauce. Add a little garlic powder. Braise on low all day. -
Star Ranch Angus Beef Brochure
EXPERIENCE THE ANGUS DIFFERENCE. Your Guide to Cooking Fresh Beef. Copyright ©2006 Tyson Foods, Inc. OVEN ROASTS OVEN ROASTS 1 Heat oven to temperature on chart. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast. Do not add water or cover. 2 Roast according to chart. Remove when meat thermometer registers 135° to HOW TO COOK TODAY'S BEEF 140°F for medium rare,150° to 155°F for medium. Let the roast POT ROAST/ BRAISING stand 15 minutes. (Temperature will continue to rise 5° to 10°F to STEWING reach desired doneness and roast will be easier to carve.) GRILLING OVEN BEEF CUT TEMP. WEIGHT TOTAL COOKING TIME ROASTING (preheated) STIR- FRYING Tri-Tip Roast 425°F 1-1/2 to 2 lbs. Med. rare: 30 to 40 min. BROILING Med.: 40 to 45 minutes SKILLET Eye Round 325°F 2 to 3 lbs. Med. rare: 1-1/2 to 1-3/4 hrs. Roast BEEF CUT Recommended cooking to medium rare (145º F) doneness only. CHUCK Chuck, Top Blade Steak Round Tip 325°F 3 to 4 lbs. Med. rare: 1-3/4 to 2 hrs. Chuck Eye Steak, boneless Roast Med.: 2-1/4 to 2-1/2 hrs. Chuck Shoulder Steak, boneless 4 to 6 lbs. Med. rare: 2 to 2-1/2 hrs. Chuck Arm Steak Med.: 2-1/2 to 3 hrs. Chuck 7-Bone Steak 6 to 8 lbs. Med. rare: 2-1/2 to 3 hrs. Chuck Pot Roast, such as Arm, Blade, Shoulder Med.: 3 to 3-1/2 hrs. -
The Meat Market Timate and Plans for the 465 Denmark Drive • Danville, KY 40422 House Plumbing to Be In- Stalled
A6 THURSDAY, MAY 3, 2012 THE ADVOCATE-MESSENGER LOCAL WWW.AMNEWS.COM WATER, from A1 COONTZ, from A1 tention of paying the city for Junction City Attorney “ey aren’t trying to sin- their properties tidy, Dou- clean-ups at the property Brad Guthrie could not be gle him out,” Guthrie said glas said. for extra labor costs caused liens or other encum- that took place before he reached for comment Tuesday. “is is nothing Coontz said it’s wrong by the city’s actions. brances against the small purchased it. today. In an interview against Mr. Coontz himself, for the city to pick on his The jury did not award lot and two-story home at “When I buy it, I don’t Tuesday, Guthrie said the except he bought property property for violations that any damages for extra vet- the intersection of West assume some other peo- lawsuit against Coontz is with a bunch of liens against occurred before he owned erinary costs or damage to Grubbs Lane and U.S. 127 ple’s problems,” said the first of more than 50 it.” it and after he’s made every the Camenisches’ house, that he is currently remod- Coontz, who has not yet that are expected to be filed Mayor Jim Douglas and effort to clean up the prop- which the couple had eling and plans to move filed a legal response to the against property owners Police Chief Merl Baldwin erty and improve it in the sought. into. allegations made in the who have violated the city’s both said Coontz has been four months he has owned “We didn’t get very good Any liens on the property lawsuit. -
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 -
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, -
HOW MUCH MEAT to EXPECT from a BEEF CARCASS Rob Holland, Director Center for Profitable Agriculture
PB 1822 HOW MUCH MEAT TO EXPECT FROM A BEEF CARCASS Rob Holland, Director Center for Profitable Agriculture Dwight Loveday, Associate Professor Department of Food Science and Technology Kevin Ferguson UT Extension Area Specialist-Farm Management University of Tennessee Institute of Agriculture CONTENTS 2...Introduction 3...Dressing Percentage 5...Chilled Carcass and Primal Cuts 6...Sub-primal Meat Cuts 6...Factors Affecting Yield of Retail Cuts 7...Average Amount of Meat from Each Sub-primal Cut 9...Summary University of Tennessee Institute of Agriculture Introduction Consumers who buy a live animal from a local cattle producer for custom processing are often surprised. Some are surprised at the quantity of meat and amount of freezer space they need. Others may be surprised that they did not get the entire live weight of the animal in meat cuts. The amount of meat actually available from a beef animal is a frequent source of misunderstanding between consumers, processors and cattle producers. This document provides information to assist in the understanding of how much meat to expect from a beef carcass. The information provided here should be helpful to consumers who purchase a live animal for freezer beef and to cattle producers involved in direct and retail meat marketing. 2 University of Tennessee Institute of Agriculture How Much Meat to Expect from a Beef Carcass Dressing Percentage One of the terms used in the cattle and meat cutting industry that often leads to misunderstanding is dressing percentage. The dressing percentage is the portion of the live animal weight that results in the hot carcass. -
Meat Product/Price List for 2020
Meat Product/Price List for 2020 3421 Guerneville Road, Santa Rosa, CA 95401 [email protected] | (707)546-8404 | www.willowsidemeatsllc.com ** Prices are subjected to change without notice** Marinated Beef Marinated Chicken Aloha Tri-Tip $9.99/lb Bloody Mary Breasts $4.19/lb Bloody Mary Tri-Tip $9.99/lb Bloody Mary Thighs $3.89/lb Bourbon Tri-Tip $9.99/lb Lemon Garlic Breasts $4.19/lb Butter Garlic Tri-Tip $9.99/lb Lemon Garlic Thighs $3.89/lb Italian Wine Tri-Tip $9.99/lb Lemon Garlic Halves $4.19/lb TNT Tri-Tip $9.99/lb Sweet Honey Breasts $4.19/lb Trifecta Tri-Tip $9.99/lb Sweet Honey Thighs $3.89/lb Bloody Mary Hanger Steak $10.49/lb Zesty Italian Breasts $4.19/lb Butter Garlic Hanger Steak $10.49/lb Zesty Italian Thighs $3.89/lb Italian Wine Hanger Steak $10.49/lb Aloha Drumettes $3.49/lb Trifecta Hanger Steak $10.49/lb Buffalo Drumettes $3.49/lb Aloha Hanger Steak $10.49/lb Sausages Andouille Links $6.99/lb Italian Hot & Mild Links $6.99/lb Beer Brats Links $6.99/lb Italian Hot & Mild Bulk $5.49/lb Bratwurst Links $6.99/lb Plain Kielbasa Links $6.99/lb Breakfast Links Spicy & Mild $11.98/lb Kielbasa with Jalapeno & Cheese Links $6.99/lb British Bangers $6.99/lb Lamb Apple Links $10.29/lb Chicken Apple Links $6.99/lb Linguisa Links $6.99/lb Country Spicy & Mild Bulk $5.49/lb Pork Apple Links $6.99/lb Duck Apple Links $16.99/lb Sicilian Links $6.99/lb Garlic Links $6.99/lb Sundried Tomato Links $6.99/lb German Potato $6.99/lb Lamb Mergueze Links $10.29/lb Hawaiian Portuguese Links $6.99/lb Swiss Italian Links $6.99/lb Hot