BEEF CUTS FOR FOODSERVICE

The chefs and supply chain experts at Beef. It’s What’s For Dinner.® are your partners committed to increasing your business' beef sales. CHUCK

CHUCK RIB LOIN SIRLOIN ROUND

BRISKET SHANK SHANK PLATE FLANK

CHUCK ROLL COUNTRY-STYLE RIBS 116A Beef Chuck, Chuck Roll 1116D PSO:2 Beef Chuck, Chuck Eye Roll Steak, Boneless

ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Prepared from item 116D • Different arm length portion • Quality grade exclusions - ventral cut • Portion weight • Removal of Subscapularis COOKING METHOD COOKING METHOD Moist or moist then dry heat Moist heat RECOMMENDED MENU APPLICATIONS RECOMMENDED MENU APPLICATIONS Boneless rib or BBQ entrée; shred for appetizers, Shred for appetizers or sandwiches sandwiches, wraps, salads, pizza topping or pasta sauces

CHUCK EYE ROLL DENVER STEAK 116D Beef Chuck, Chuck Eye Roll 1116G Beef Chuck, Under Blade, Center-Cut Steak

ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Tied or netted • Prepared from item 116G • Should be practically free of fat • Quality grade • Thickness (optimal thickness 3/4”) COOKING METHOD • Removal of connective tissue – denuded Dry heat • Benefits from tenderization • Recommend 21 day aging RECOMMENDED MENU APPLICATIONS Carving station, special occasions/banquets; slice thin for sandwiches COOKING METHOD Dry heat

CHUCK EYE (DELMONICO STEAK) RECOMMENDED MENU APPLICATIONS 1116D PSO:1 Beef Chuck, Chuck Eye Roll Steak, Boneless Steak entrée; fajitas; slice for appetizers, sandwiches and salads ORDER SPECIFICATIONS • Prepared from item 116D • Quality grade • Thickness or portion weight • Tied or netted • Longissimus dorsi muscle must be on one side of the steak

COOKING METHOD Dry heat

RECOMMENDED MENU APPLICATIONS Steak entrée; roast beef; slice for Philly Cheesesteak; shred for appetizers or sandwiches SHOULDER CLOD RANCH STEAK 114 Beef Chuck, Shoulder (Clod) 1114E PSO:1 Beef Chuck Shoulder, Arm Steak, Boneless

ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Prepared from item 114E PSO:1 • Long or short cut • Quality grade • Removal of Teres major • Removal of connective • Removal of Infraspinatus tissue – denuded • Removal of elbow tendon COOKING METHOD • Thickness or portion weight Moist heat COOKING METHOD Dry heat FLAT IRON RECOMMENDED MENU APPLICATIONS 114D PSO:1 Beef Chuck, Shoulder (Clod), Top Blade Breakfast or lunch steak; slice into strips for for stir-fry, skewers/kabobs ORDER SPECIFICATIONS • Quality grade • Removal of internal and external PETITE TENDER connective tissue – denuded 114F PSO:1 Beef Chuck, Shoulder Tender • Portion weight ORDER SPECIFICATIONS • Specify 1114D PSO:1 for portions • Quality grade • Removal of connective COOKING METHOD tissue – denuded Dry heat • Specify 1114F for portioned medallions RECOMMENDED Portioned Flat Iron Steak MENU APPLICATIONS COOKING METHOD Center of the plate steak; slice into strips for Dry heat stir-fry, skewers, salads, sandwiches and fajitas RECOMMENDED MENU APPLICATIONS Slice into medallions; serve whole as petite Chateaubriand; slice for steak sliders or salad topper

BEEF MEANS BUSINESS

Chef Adam Hegsted of the Washington state- based Eat Good Group explains how beef is good for his bottom line. With a variety of restaurant concepts ranging from upper end to fast casual, Chef Hegsted appreciates beef’s versatility and craveability. Watch him talk about the innovative ways he menus beef across his restaurant portfolio and fi nd out how he makes a few of his beef dishes, including the Wandering Table’s famous Spaghetti-Stuff ed Meatballs and the Gilded Unicorn’s highly Instagrammable Sparkle Burger.

WATCH THE VIDEO HERE RIB

CHUCK RIB LOIN SIRLOIN ROUND

BRISKET SHANK SHANK PLATE FLANK

RIB RIBEYE, LIP-ON 109E Beef Rib, Ribeye Roll, Lip-On, Bone In (Export Style) 112A Beef Rib, Ribeye, Lip-On

ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Quality grade • Fat cover • Fat cover • Weight range • Length of tail (lip) • No surface fat present • Weight range • Length of tail (lip) • Tied or netted • Never tied or netted COOKING METHOD COOKING METHOD Dry heat Dry heat RECOMMENDED MENU APPLICATIONS Steak entrée; slice for sandwiches, salads or wraps RIB STEAK 1103 Beef Rib, Rib Steak, Bone In RIBEYE STEAK ORDER SPECIFICATIONS 1112A Beef Rib, Ribeye Steak, Lip-On, Boneless • Quality grade ORDER SPECIFICATIONS • Thickness or portion weight • Quality grade • Thickness of surface fat • Thickness or portion weight • Length of tail (lip) • Thickness of surface fat • Length of tail (lip) COOKING METHOD Dry heat COOKING METHOD RECOMMENDED MENU APPLICATIONS Dry heat Center of the plate steak; serve whole or slice off bone for presentation RECOMMENDED MENU APPLICATIONS Steak entrée; slice for sandwiches, salads or wraps COWBOY STEAK 1103B Beef Rib, Rib Steak, Frenched, Bone In

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 ROLL STEAK RIBEYE CAP STEAK 1112 Beef Rib, Ribeye Roll Steak, Boneless 1112D Beef Rib, Ribeye Cap Steak

ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Quality grade • Thickness or portion weight • Portion weight • Thickness of surface fat • Removal of connective tissue • Removal 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 Steak entrée; shave and griddle for salads, RECOMMENDED MENU APPLICATIONS wraps or sandwiches like Philly Cheesesteak Steak entrée; slice for upscale ingredient use (fajitas, ramen) RIBEYE FILET 1112C Beef Rib, Ribeye Steak BACK RIBS ORDER SPECIFICATIONS 124 Beef Rib, Back Ribs • Quality grade ORDER SPECIFICATIONS • Thickness or portion weight • Chine and thoracic vertebrae removed • Thickness of surface fat • Whole or half • Portioned by number of rib bones COOKING METHOD Dry heat COOKING METHOD RECOMMENDED MENU APPLICATIONS Moist or dry heat Steak entrée; filet “flights”; slice for upscale ingredient use (fajitas, ramen, sandwiches) RECOMMENDED MENU APPLICATIONS Rotisserie/spit-roasted beef; smoked beef ribs RIBEYE CAP ROLL 112D Beef Rib, Ribeye Cap

ORDER SPECIFICATIONS • Quality grade • Portion weight • Removal of connective tissue • Specify PSO:1 to purchase with Complexus muscle • Also known as Spinalis dorsi

COOKING METHOD Dry heat

RECOMMENDED MENU APPLICATIONS Steak entrée; roast whole and slice for upscale ingredient use (fajitas, ramen, sandwiches); roll and stuff for pinwheels CUTTING GUIDES DENVER CUT DELMONICO STEAK Subprimal Name* 116G (IMPS) Beef Chuck, Under Blade, Center (IM) or remove Under Blade from the whole 116A (IMPS) Subprimal Name* 116D (IMPS) Beef Chuck, Chuck Eye Roll or remove the Beef Chuck, Chuck Roll Chuck Eye from the whole 116A (IMPS) Beef Chuck, Chuck Roll To optimize tenderness, wet age 21 days for Premium Choice and Select.** To optimize tenderness, wet age 14 days for Premium Choice and Select.** *Institutional Meat Purchase Specifi cations, (IMPS) 2010 **Industry Guide for Beef Aging, 2006 ***Uniform Retail Meat Identity URMIS Name*** Beef Chuck Under *Institutional Meat Purchase Specifi cations, (IMPS) 2010 **Industry Guide for Beef Aging, 2006 ***Uniform Retail Meat Identity Standards Blade Center Steak Boneless U.P.C. 1098 Beef Under Blade Center Steak URMIS Name*** Our cutting guides feature step-by-step instructions Beef Chuck Eye Steak † Boneless U.P.C. 1102 TO MAXIMIZE CUTTING SPEED Beef Chuck Eye Steak Boneless on how to make various cuts including the Denver anterior 1 2 3 1 2 3 D E A C A E D A B A B Cut, Sierra Cut, Santa Fe Cut and more. Use these B B C posterior

Start with the 116A (IMPS) Beef Chuck, Chuck Roll. Separate the Chuck Eye Roll (A) from the Under 116E Beef Chuck Under Blade Roast. The Under Start with the 116A (IMPS) Beef Chuck, Chuck Roll. Separate the Chuck Eye Roll (A) from the Under 116D Beef Chuck Eye Roll. Separate the Delmonico The Chuck Roll can be further divided into two Blade (B). Blade The Chuck Roll can be further divided into two Blade (B). Steak section (C) from the posterior end. This can components, the Chuck Eye Roll (IMPS) 116D (A) is comprised of three muscles: Rhomboideus (C), components, the Chuck Eye Roll (IMPS) 116D (A) be used to generate Delmonico Steaks. guides to make fabricated cuts from primals. and the Under Blade Roast (IMPS) 116E (B). Splenius (D) and Serratus ventralis (E). Remove and the Under Blade Roast (IMPS) 116E (B). (C) from the Under Blade by following the natural seam. This muscle (C) can be used for Stew Meat

4 5 6 anterior 4 5 6 string D

posterior

Starting at the posterior end, generate three, 3/4 - Delmonico Steaks: Portion Cut 116D (IMPS); UPC For a more consistent shape, tie the Delmonico Remove Splenius (D) from the Under Blade 116G Beef Chuck, Under Blade, Center (IM) Remove all surface fat and connective tissue. 1-inch Delmonico Steaks. 1102 Beef Chuck Eye Steak Boneless. Steak section (C) one inch apart, using light following the natural seam. This muscle can be untrimmed. Then, remove any internal fat pockets exceeding tension. Cut in between strings (indicated by used as an alternative to Flank Steak . 1/4 inch dotted lines) to generate Delmonico Steaks. VIEW in diameter. CUTTING 7 8 7

Starting at the posterior (thickest) end, cut steaks Denver Cut Steaks. Delmonico Steaks (tied). GUIDES end-to-end, 3/4 to 1-inch thick.

† Following on pages 2-4 are other cutting methods.

BeefItsWhatsForDinner.com Page 1 ©2008 Cattlemen’s Beef Board BeefItsWhatsForDinner.com ©2011 Cattlemen’s Beef Board & National Cattlemen’s Beef Associtation; Revised 2017 LOIN

CHUCK RIB LOIN SIRLOIN ROUND

BRISKET SHANK SHANK PLATE FLANK

SHORT LOIN STRIP LOIN 174 Beef Loin, Short Loin, Short-Cut 180 Beef Loin, Strip Loin, Boneless

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

COOKING METHOD COOKING METHOD Dry heat Dry heat

RECOMMENDED MENU APPLICATIONS PORTERHOUSE STEAK Steak entrée; slice into strips for stir-fry, skewers, salads, sandwiches; carving station 1173 Beef Loin, Porterhouse Steak

ORDER SPECIFICATIONS • Quality grade STRIP STEAK • Thickness or portion weight 1180 Beef Loin, Strip Loin Steak, Boneless • Thickness of surface fat ORDER SPECIFICATIONS • Tail length • Quality grade • Thickness or portion weight COOKING METHOD • Thickness of surface fat Dry heat • Tail length RECOMMENDED MENU APPLICATIONS • Specify 1180A to purchase center-cut Center of the plate steak entrée; fan off the bone and serve for premium presentation COOKING METHOD Dry heat

T-BONE STEAK RECOMMENDED MENU APPLICATIONS 1174 Beef Loin, T-Bone Steak Center of the plate steak entrée; thinly slice for ingredient use in sandwiches, soups 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 FILET TENDERLOIN STEAK (FILET MIGNON) 1180B Beef Loin, Strip Loin Steak, Split, Boneless 1190A Beef Loin, Tenderloin Steak, Side Muscle Off , Skinned

ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Quality grade • Thickness or portion weight • Thickness or portion weight • Thickness of surface fat • Specify 1189A to purchase defatted, side muscle on COOKING METHOD • Specify 1190 to purchase defatted, side muscle off Dry heat

RECOMMENDED MENU APPLICATIONS COOKING METHOD New fi let item; fi let “fl ights” Dry heat

RECOMMENDED MENU APPLICATIONS Center of the plate steak entrée; slice for use in appetizers, salads, TENDERLOIN sandwiches, wraps and bowls; poach for elegant beef entrée; 190 Beef Loin, Tenderloin, Full, Side Muscle Off , Defatted sous vide/sear

ORDER SPECIFICATIONS • Quality grade • Removal of connective tissue – denuded 190A • Weight range • Specify 189A to purchase side muscle on • Specify 190A to purchase skinned (denuded), side muscle off

COOKING METHOD Dry heat

RECOMMENDED MENU APPLICATIONS Steak entrée; slice to add premium appeal to small plates, sandwiches, pastas, salads and more

CUTTING VIDEOS

Our instructional cutting videos feature visual step-by-step instructions on making diff erent cuts from the primals and subprimals. Videos include the Ranch Steak, Flat Iron Steak and Country-Style Ribs.

WATCH THE VIDEOS HERE SIRLOIN

CHUCK RIB LOIN SIRLOIN ROUND

BRISKET SHANK SHANK PLATE FLANK

TOP SIRLOIN BUTT SIRLOIN CAP (COULOTTE ROAST) 184 Beef Loin, Top Sirloin Butt, Boneless 184D Beef Loin, Top Sirloin Butt, Cap

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

COOKING METHOD COOKING METHOD Dry heat Dry heat — indirect grill

RECOMMENDED MENU APPLICATIONS TOP SIRLOIN STEAK Roast whole and slice across the grain for fajitas, tacos or sandwiches; 1184 Beef Loin, Top Sirloin Butt Steak, Boneless steak entrée ORDER SPECIFICATIONS • Quality grade COULOTTE STEAK • Thickness or portion weight 1184D Beef Loin, Top Sirloin Cap Steak, Boneless • Thickness of surface fat Portioned Top • Specify 1184A to purchase without Sirloin Steak ORDER SPECIFICATIONS the Gluteus accessorius and • Quality grade Gluteus profundus • Removal of fat • Specify 1184B to purchase center-cut (Cap off) –Gluteus medius muscle only • Removal of connective tissue – denuded • Thickness of surface fat COOKING METHOD • Cut against the direction of the muscle fiber Dry heat • Thickness or portion weight

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

RECOMMENDED MENU APPLICATIONS TOP SIRLOIN FILET Steak entrée; slice thinly and fan on plate or serve in 1184F Beef Loin, Top Sirloin Butt Steak, Center- sandwiches, salads and wraps Cut, Seamed, Dorsal Side, Boneless

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 or kabobs PETITE SIRLOIN/BALL TIP STEAK TRI-TIP STEAK 1185B Beef Loin, Bottom Sirloin Butt, Ball Tip Steak 1185D Beef Loin, Bottom Sirloin Butt, Tri-Tip Steak, Defatted

ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Quality grade • Removal of fat • Removal of fat • Removal of connective tissue – denuded • Removal of connective tissue – denuded • Thickness of surface fat 185B • Thickness or portion weight • Thickness or portion weight • Cut against the direction of the muscle fi bers • Benefi ts from tenderization • Thickness of surface fat • Specify 185B to purchase whole • Specify 1185C to purchase with surface fat

COOKING METHOD COOKING METHOD Dry heat Dry heat

RECOMMENDED MENU APPLICATIONS RECOMMENDED MENU APPLICATIONS Steak entrée; slice thinly for salads, sandwiches, stir-fry, Slice for steak entrée; slice thin for sandwiches, salads and burritos; small-plate and "steak fl ight" applications BBQ beef sandwiches; pasta topping

TRI-TIP SIRLOIN BAVETTE/FLAP 185D Beef Loin, Bottom Sirloin Butt, Tri-Tip, Defatted, Boneless 185A Beef Loin, Bottom Sirloin Butt, Flap, Boneless

ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Quality grade • Removal of fat • Removal of fat • Removal of connective • Removal of connective tissue – denuded tissue – denuded • Weight • Cut against the direction of the muscle fi bers • Benefi ts from tenderization COOKING METHOD • Specify 1185A to portion Dry heat – indirect grill COOKING METHOD RECOMMENDED MENU APPLICATIONS Dry heat Slice for steak entrée; slice thin for sandwiches, salads and burritos; BBQ beef sandwiches; pasta topping RECOMMENDED MENU APPLICATIONS Ideal for “Steak Frites”; steak entrée; slice for sandwiches, salads, wraps; slice into strips for stir-fry

INSPIRATION FOR THE SIRLOIN BAVETTE Seoul Steak and Eggs The Sirloin Bavette is a boneless cut from the Sirloin primal and is similar to Skirt and Flank Steaks. While commonly used as fajita strips, the Sirloin Bavette provides chefs with a canvas for creative and innovative menu ideas. The cut is best prepared with dry heat on the grill, broiled or in a skillet and benefi ts from tenderization.

LEARN MORE ABOUT THIS CUT ROUND

CHUCK RIB LOIN SIRLOIN ROUND

BRISKET SHANK SHANK PLATE FLANK

STEAMSHIP ROUND TOP ROUND STEAK 166B Beef Round, Rump and Shank Partially Off, Handle On 1169 Beef Round, Top (Inside) Round Steak

ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Quality grade • Removal of shank meat • Removal of heavy • Thickness of surface fat connective tissue • Portion weight: 30 to 50 pounds • Benefits from tenderization • Removal of cap (Gracilis) COOKING METHOD • Removal of soft side muscles (Pectineus and Sartorius) Dry heat – roast • Thickness or portion weight

RECOMMENDED COOKING METHOD MENU APPLICATIONS Moist or dry heat Slice for roast beef entrée, sandwiches, salads; ideal for carving stations and buffets RECOMMENDED MENU APPLICATIONS Slice thin for fajitas, pasta, stir-fry and sandwiches; dice for roast beef hash; country-fried steak TOP ROUND 169 Beef Round, Top (Inside) TOP ROUND CAP ORDER SPECIFICATIONS 169B Beef Round, Top (Inside), Cap • Quality grade • Thickness of surface fat ORDER SPECIFICATIONS • Whole or cut into two equal sections • Quality grade • Specify 169A to purchase • Thickness of surface fat without cap (Gracilis) or • Removal of surface fat soft side (Pectineus and Sartorius) attached • Removal of connective tissue • Specify 169D to purchase with cap (Gracilis) and without soft side • Weight (Pectineus and Sartorius) • 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 like Philly cheese steak, French dip, Italian beef sandwiches; dice for roast beef hash; marinate, Slice for French Dip/Italian Beef Sandwiches; dice for roast beef hash; broil and slice for London Broil; country-fried steak marinate, broil and slice for London Broil; cut into cubes for soups/stews OUTSIDE ROUND SIRLOIN TIP (KNUCKLE) 171B Beef Round, Outside Round (Flat) 167A Beef Round, Sirloin Tip (Knuckle), Peeled

ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Quality grade • Removal of heavy • Removal of fat (peeled) connective tissue • Whole or split • Benefi ts from tenderization Rump Removed • Specify 171D for removal of side muscle (Biceps femoris ishiatic head) COOKING METHOD • Specify 171G for rump portion only Moist or dry heat RECOMMENDED MENU APPLICATIONS COOKING METHOD Slice thin for Philly cheese steak and roast beef; Moist or dry heat cut thicker for Swiss steak; cut into cubes for soups/stews

RECOMMENDED MENU APPLICATIONS Braise (moist heat) in sauce for tender steak entrée; slice to serve over pasta; country-fried steak; pound thin and sear; slice for London Broil

EYE OF ROUND 171C Beef Round, Eye of Round

ORDER SPECIFICATIONS • Quality grade • Thickness of surface fat • Removal of heavy connective tissue • Benefi ts from tenderization

COOKING METHOD Moist heat

RECOMMENDED MENU APPLICATIONS Roast whole and slice as entrée; slice thinly for sandwiches or salads; soups and stews

BEEF UNIVERSITY

Beef U is your comprehensive resource on all things beef. This free, interactive training program gives retail professionals and foodservice operators access to the resources that can help market beef and further understand the beef industry – spanning hot topics from beef production and nutrition to today’s modern beef consumer. Visit BeefU.org to register and begin your journey to become a Beef U graduate.

REGISTER NOW! BRISKET

CHUCK RIB LOIN SIRLOIN ROUND

BRISKET SHANK SHANK PLATE FLANK

BRISKET 120 Beef Brisket, Deckle-Off , Boneless

ORDER SPECIFICATIONS • Quality grade • Removal of brisket point • Removal of surface fat • Removal of connective tissue – denuded • Specify 119 to purchase deckle-on Brisket point COOKING METHOD Moist or dry heat – indirect grill

RECOMMENDED MENU APPLICATIONS Slice thin for sandwiches, salads and BBQ; cure and simmer for corned beef; shred for tacos, fajitas, pasta topping

YIELD DATA

Yield documents are meant to provide general guidelines for approximate yields when fabricating newer, more innovative beef cuts from traditional subprimals like those from the Chuck primal. Start here, then do your own yield testing to zero in on exact numbers for your unique situation. PLATE

CHUCK RIB LOIN SIRLOIN ROUND

BRISKET SHANK SHANK PLATE FLANK

123A, 123B or 123C SHORT RIBS INSIDE SKIRT STEAK 123 Beef Short Ribs 121D Beef Plate, Inside Skirt

ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Quality grade • Thickness of surface fat • Removal of the membrane – skinned • Specify width of cut • Removal of surface fat • Specify number of ribs per portion • Portion by weight • Specify raw material source: 123A, • Benefits from tenderization 123 or 123C • Specify 123D to purchase boneless COOKING METHOD • Specify “Flanken Style” for Dry heat portions cut at right angle to rib bones RECOMMENDED MENU APPLICATIONS Slice thin for steak entrée, sandwiches, fajitas, tacos, COOKING METHOD pasta topping and salads Dry heat for thinner cuts, Flanken Style moist heat for thicker cuts

RECOMMENDED MENU APPLICATIONS Plate for rib presentations; shred for sandwiches, pasta topping or gravy and BBQ sauces

OUTSIDE SKIRT STEAK 121C Beef Plate, Outside Skirt

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 Slice thin for steak entrée, sandwiches, fajitas, tacos, pasta topping and salads FLANK AND MISCELLANEOUS

CHUCK RIB LOIN SIRLOIN ROUND

BRISKET SHANK SHANK PLATE FLANK

FLANK STEAK GROUND BEEF 193 Beef Flank, Flank Steak 137 Ground Beef, Special

ORDER SPECIFICATIONS ORDER BY SPECIFIC PRIMAL PORTIONS • Quality grade Style 1: Ground Beef, Special • Removal of the membrane – skinned Style 2: Ground Beef, Chuck • Removal of surface fat Style 3: Ground Beef, Round • Portion by weight Style 4: Ground Beef, Sirloin • Benefits from tenderization ORDER BY SPECIFIC FAT CONTENT

COOKING METHOD Fat Content – Unless otherwise specified, the fat content shall be 20% fat. The purchaser may specify a different fat content provided it does not Dry heat exceed 30%.

RECOMMENDED MENU APPLICATIONS RECOMMENDED MENU APPLICATIONS Steak entrée; slice thinly and fan on plate or serve in sandwiches, Burgers/sliders; filling for sandwiches, wraps, chili, meatloaf, soup, salads, wraps, fajitas and tacos stroganoff and pasta topping

HANGER STEAK 140 Beef, Hanging Tender

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 for portioned

COOKING METHOD Dry heat

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

● Indicates cuts that are highly recommended ■ Indicates alternative cuts ▲ Indicates uses for leftovers BEEF R IBS FAJITAS FILET MIGNON/CHATEAUBRIAND/TOURNEDOS BEEF SANDWHICHES FRENCH DIP/ITALIAN HASH KABOBS/FONDUE BROIL LONDON TOPPINGS PASTA CHEESE STEAK PHILLY (MOIST HEAT) ROAST POT PRIME RIB BEEF (ECONOMY) ROAST BEEF (HIGH QUALITY) ROAST BEEF SANDWICHES TOPPINGS SALAD SHREDDED BEEF (MEXICAN/BBQ BEEF) SKEWERED STEAK/SATAY SAUCE SLICED BEEF IN GRAVY/BBQ SOUP RECOMMENDED) STEAK (ECONOMY - MARINATING STEAK (HIGH QUALITY) RECOMMENDED) (MARINATING STEAK, BREAKFAST STEAK, CUBED/CHICKEN FRIED/FINGERS STEAK, NY STRIP/STRIP STEAK STEAK, T-BONE/PORTERHOUSE SMOKED BEEF ROTISSERIE/SPIT-ROASTED STEAK, SWISS PIES/TURNOVERS STEW/POT (MARINATED) STIR-FRY STROGANOFF CHUCK CHUCK ROLL 116A ▲ ● ■ ● ● ● ● CHUCK EYE 116D PSO:1 ▲ ■ ● ■ ● ■ (DELMONICO STEAK) COUNTRY-STYLE RIBS 1116D PSO:2 ● ● CHUCK EYE ROLL 116D ▲ ■ ● ■ DENVER STEAK 1116G ● ● ● ■ ● ● ● ● ■ ● ■ ● SHOULDER CLOD 114 ▲ ● ■ ● ● ● FLAT IRON 1114D PSO:1 ■ ▲ ■ ■ ● ● ● ■ ● ■ ● RANCH STEAK 1114E PSO:1 ■ ● ▲ ■ ■ ■ ● ● ● ● ■ ■ ● ● ■ PETITE TENDER 114F PSO: 1 ● ● ■ ● ■ ■ ● ■ ● RIB RIB 109E ■ ▲ ▲ ▲ ● ● ● ▲ ● ● RIB STEAK 1103 ● ▲ ■ ● ■ COWBOY STEAK 1103B ▲ ● RIBEYE, LIP-ON 112A ● ▲ ■ ● ■ ● ● RIBEYE STEAK 1112A ● ▲ ■ ▲ ● ● ● ■ RIBEYE ROLL STEAK 1112 ● ▲ ■ ▲ ● ● ● RIBEYE FILET 1112C ● ▲ ■ ▲ ● ● ● RIBEYE CAP ROLL 112D ● ● RIBEYE CAP STEAK 1112D ● ● BACK RIBS 124 ● ● ● LOIN SHORT LOIN 174 ▲ ● ■ ■ ● PORTERHOUSE STEAK 1173 ● ■ ● T-BONE STEAK 1174 ● ■ ● STRIP LOIN 180 ▲ ■ ● ● ● ● ● ● STRIP STEAK 1180 ● ▲ ● ▲ ● ● ● ● ● ● STRIP FILET 1180B ● ▲ ● ▲ ● ● ● ● ● ● TENDERLOIN 190 ▲ ■ ● ● TENDERLOIN STEAK (FILET 1190A ● ▲ ● ■ ● ● ■ MIGNON) SIRLOIN TOP SIRLOIN BUTT 184 ● ● TOP SIRLOIN STEAK 1184 ▲ ● ● ● ● ● ■ ● ● TOP SIRLOIN FILET 1184F ▲ ● ● ● ● ● ■ ● ● SIRLOIN CAP (COULOTTE ROAST) 184D ▲ ■ ● ● ● ■ COULOTTE STEAK 1184D ▲ ■ ● ● ● ● ● ● ● PETITE SIRLOIN/BALL TIP STEAK 1185B ▲ ■ ● ■ ● ● ● ● ■ ● TRI-TIP 185D ▲ ● ● ● ● TRI-TIP STEAK 1185D ● ● ● ● ● SIRLOIN BAVETTE/FLAP 185A ● ■ ● ● ● ● ● ROUND STEAMSHIP ROUND 166B ▲ ▲ ● ■ ● ▲ TOP ROUND 169 ● ▲ ● ■ ● ● ● ■ ● ■ ● ● TOP ROUND STEAK 1169 ● ▲ ● ■ ● ● ■ ● ■ ● ● ● ● ● ● ● TOP ROUND CAP 169B ● ■ ● ■ ● ● ● OUTSIDE ROUND 171B ● ▲ ● ● ■ ● EYE OF ROUND 171C ■ ▲ ● ● ■ SIRLOIN TIP (KNUCKLE) 167A ■ ▲ ● ● ● ▲ BRISKET BRISKET 120 ● ■ ■ ● ● ● ● ■ PLATE SHORT RIBS 123 ● ▲ ● ● OUTSIDE SKIRT STEAK 121C ● ● ■ ● ■ INSIDE SKIRT STEAK 121D ● ● ■ ● ■ FLANK/MISC FLANK STEAK 193 ● ● ● ● HANGER STEAK 140 ● ▲ ● ▲ ● ● ■ ● GROUND BEEF 137 ● ● ● ● ● ● Numbering system refers to IMPS: Institutional Meat Purchase Specifications. IM: individual muscle. #122018-03