DOCSLIB.ORG

Beef Cuts for Foodservice

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

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
Recommended publications

  • 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.
  • 87981 Portillos Catering Menu.Indd

    87981 Portillos Catering Menu.Indd

    portillos.com or call toll free 866-986-2333 SHIP PORTILLO’S ANYWHERE IN THE USA Italian Beef - Our Deluxe Package $78.95 Portillo’s famous Italian Beef shipped in two 1 lb. bags with two containers of gravy, eight bake and serve Italian rolls, oven roasted sweet peppers and hot giardiniera. Italian Beef Party Package $169.95 – 20 Sandwiches Our Famous Italian Beef package features a full 5 lbs. of Portillo’s Award-Winning Italian Beef with gravy, spicy giardiniera, and our own roasted sweet peppers served up on classic bake and serve Italian rolls. Hot Dogs $59.95 – 10 pack Authentic Portillo’s style hot dogs with everything including, poppy seed buns, mustard, relish, onion, tomato, kosher pickles, sport peppers and Portillo’s special hot dog seasoning. All products are safely packaged to preserve quality and freshness. Hot Dog Party Package $172.95 – 50 Hot Dogs This authentic Chicago favorite includes poppy seed buns, mustard, relish, onion, tomato, kosher pickles, sport peppers and Portillo’s special hot dog seasoning. You won’t find any ketchup on these dogs! Bar-B-Q Ribs $78.95 Our Award Winning tender baby back ribs marinated in our own Special Sauce. Two slabs with Barbeque sauce per box. Tamales - Box of 36 $78.95 The tamales are made from a tasty blend of enriched cornmeal, ground beef, garlic and seven secret spices all rolled into one. Catering Menu Prices include standard UPS 2 day shipping. Additional fees for Standard Overnight and Priority Overnight Shipping. Additional fees for Saturday Delivery. 866-986-2333 portillos.com Portillo's Tempe 65 S.
  • The Evolution of Bulgogi Over the Past 100 Years*

    The Evolution of Bulgogi Over the Past 100 Years*

    Korea Journal, vol. 53, no. 4 (winter 2013): 168-194. 168 © Korean NationalKOREA Commission JOURNAL for / UNESCO, WINTER 2013 The Evolution of Bulgogi over the Past 100 Years* LEE Kyou Jin and CHO Mi Sook Abstract The purpose of this research is to examine the history of bulgogi’s transition and development over the past century. While bulgogi carries on the legacy of Korean traditional roasted meat, it is simultaneously a very unique cuisine, of which the rec- ipe and meaning have changed over time according to shifting economic and social conditions. As a result, bulgogi is not merely a simple dish; rather, the term embodies numerous symbolic meanings of Korean food culture. The origin of this seasoned roast meat can be traced back to the Goguryeo dynasty (37 BC–AD 668). In differ- ent historical periods and social contexts, bulgogi has gone through unusual and dynamic transitions of cooking methods, such as roasting and boiling. One of its first transitional periods (1920s–1960s) is marked by the use of grilled beef that origi- nates from neobiani and the commercialized cooking process of roasting. During the developmental phase of bulgogi (1960s–1990s), bulgogi boiled in meat broth appeared, quickly gaining popularity. The phase of decline in bulgogi consumption and popularity was followed by the revival of bulgogi (after the 1990s), when it was adapted through various cooking methods. Keywords: grilled bulgogi, beef broth bulgogi, neobiani, roast meat, Korean food culture * This article is a revision of LEE Kyou Jin’s Ph.D. dissertation, “Geundae ihu 100 nyeongan hanguk yungnyu guui munhwa-ui byeonhwa” (Korean Food Culture of Eating Meat during the Past 100 Years) at Ewha Womans University in 2010.
  • The Chemistry of Beef Flavor - Executive Summary Prepared for the National Cattlemen’S Beef Association M

    The Chemistry of Beef Flavor - Executive Summary Prepared for the National Cattlemen’S Beef Association M

    ® Funded by the Beef Checkoff The Chemistry of Beef Flavor - Executive Summary Prepared for the National Cattlemen’s Beef Association M. Susan Brewer, Ph.D., Department of Food Science and Human Nutrition, University of Illinois, December, 2006 The beef industry is continually working to satisfy consumer expectations for dependable, high quality beef products at a reasonable cost to producer, packer, processor and retailer. Flavor and tenderness are the sensory traits that affect consumer acceptance of beef the most; therefore, it is vital that both traditional and new beef systems assure consistently tender products with acceptable flavor. — Kerth et al., 1995 between some of the more common volatiles in beef and “Flavor” results from the combination their respective flavors is shown in Table 1. Beef flavor, which of basic tastes (sweet, sour, bitter, salt and umami) derived develops when heat is applied, depends on the amounts from water-soluble compounds and odor derived from a and proportions of precursor compounds present. Meat is myriad of substances present in the food product from the composed of water, proteins, lipids, carbohydrates, minerals onset or derived via various reactions. The flavors and aromas and vitamins. Of these, proteins, lipids and carbohydrates associated with beef are generally those that develop during play primary roles in flavor development because they include heating. When water-soluble substances derived from precursor numerous compounds which are capable of developing into compounds dissolve in the saliva, they bind to the taste buds important flavor precursors when heated (Spanier and Miller, and stimulate a response that is perceived in the brain.
  • 4.99 Buttermilk Pancakes (3) with Choice Of

    4.99 Buttermilk Pancakes (3) with Choice Of

    PANCAKES & FRENCH TOAST SMALL APPETITES SOUPS AND SALADS Hot Buttermilk Pancakes (2) 3.99 (3) 4.99 1 Buttermilk Pancake 2.99 Homemade Vegetable Beef Soup Cup 3.99 Bowl 4.99 Homemade Crab Cake with lettuce, tomatoes & Buttermilk Pancakes (3) with choice of bacon, 1 Blueberry Pancake 3.99 Homemade Specialty Soup of the Day Cup 3.99 homemade tartar sauce 13.99 sausage, scrapple, ham or two eggs 6.99 1 Piece of French Toast 2.99 Bowl 4.99 Seafood Base add Cup 1.50 Bowl 2.00 Fried Flounder fresh fried flounder with lettuce, Blueberry Pancakes (2) 4.99 (3) 5.99 1 Buttermilk Pancake with 1 Meat or Egg 4.59 Garden Fresh Salad or Caesar Salad 3.99 tomatoes & homemade tartar sauce Blueberry Pancakes (3) with choice of bacon, 1 Piece of French Toast and 1 Meat or Egg 4.59 Topped with your choice of: Crispy chicken 7.99, Small 11.99 Large 14.99 sausage, scrapple, ham or two eggs 7.99 1 Egg, Home Fries and Toast 3.59 Grilled chicken 9.99, Tender steak strips 13.99, or Grilled Chicken Breast with lettuce, tomatoes & mayo Chocolate Chip Pancakes (2) 4.99 1 Blueberry Pancake and 1 Meat or Egg 4.99 Grilled shrimp 10.99 8.99 Chocolate Chip Pancakes (3) with choice of bacon, 1 Buttermilk Pancake, 1 Egg and 1 Meat 4.99 Chef’s Salad crisp vegetables, ham, cheese, hard- All Beef Hamburger with lettuce, tomatoes & mayo, sausage, scrapple, ham or two eggs 7.99 boiled egg and seasoned croutons 7.99 1/4 lb.
  • Retail Prices

    Retail Prices

    WERNETTE BEEF www.wernettebeef.com info@wernettebeef,com 989-506-2437 9442 50th Ave, Remus MI 49340 INDIVIDUAL CUTS ( PRICE/LB) Brisket $4.99 GrouNd Beef 80% LeaN $3.50 Chuck Roast $5.99 GrouNd Chuck 80% LeaN $4.00 DelmoNico Steak $14.99 GrouNd RouNd 90% LeaN $5.00 DeNver Steak $10.99 Hamburger Patties $4.00 Flat IroN Steak $8.99 Beef Brats PlaiN $5.20 FlaNk Steak $7.99 Deluxe Brats $8.00 Liver $1.65 Mushroom & Swiss Brats $8.00 NY Strip Steak $12.99 Cheese & ONioN Brats $8.00 Porterhouse Steak $14.39 Beef Hot Dogs/Club FraNks $8.00 Prime Rib Roast $14.99 Beef Dog BoNes $0.75 RaNch Steak $6.99 $14.99 Ribeye Steak READY TO EAT Rump Roast $8.99 Short Ribs $4.99 SNack Sticks $5.00 Skirt Steak $10.79 Cheese SNack Sticks $5.00 SirloiN Steak $10.79 Hot Cheese SNack Sticks $5.00 SirloiN Tip Roast $8.39 CajuN Jerky $7.50 Sizzler Steak $8.99 Teriyaki Jerky $7.50 Soup BoNes $3.49 Cherry Maple Jerky $7.50 Stew Meat $4.99 Summer Sausage $10.00 T-boNe Steak $13.99 JalepeNo Cheese Summer Sausage $10.00 TeNderloiN Steak $19.99 Tri-Tip $9.99 $100 STEAK BUNDLE $50 STEAK BUNDLE Pick 2 Steaks- Ribeye, Porterhouse, SirloiN, Skirt, or Pick 1 Steak- Ribeye, Porterhouse, SirloiN, Skirt or FlaNk FlaNk Pick 2 Steaks- DelmoNico, T-BoNe or NY Strip Pick 1 Steak- DelmoNico, T-BoNe, or NY Strip Pick 6 Steaks- Sizzler, DeNver, Flat IroN, or RaNch Pick 3 Steaks- Sizzler, DeNver, Flat IroN, or RaNch $100 BEEF BUNDLE Pick 1 Roast- Chuck, Rolled Rump, or SirloiN Tip $50 BEEF BUNDLE Pick 2 Steaks- Ribeye, Porterhouse, SirloiN, Skirt, Pick 1 Roast- Chuck, Rolled Rump, or
  • Beef Eye Round Steak

    Beef Eye Round Steak

    DINE IN - CARRY OUT 2055 W. 136th Ave. Unit 154 Broomfield, CO 80023 (In King Soopers Shopping Center) Tel: (303) 252 - 1688 www.saigondragon.net online ordering: www.saigondragonco.com Open 7 Days a Week Sun. - Thu. : 10:00 a.m. - 9:00 p.m. Fri. - Sat. : 10:00 a.m. - 9:30 p.m. Absolutely No MSG Used Gift Certificates Available Party Tray Available We DELIVER ALL DAY $1.00 Delivery Charge with minimum Order of $15.00 within 4 mile Radius Additional $ 2.00 Delivery Charge Between 4 to 6 miles with Minimum Order of $25.00 . FREE FREE t King S 5 Grill Pork Crab Cheese i 2 n Soopers - u Wonton (8) I Spring Roll (2) Z with Purchase with Purchase . of $45 or more t * W. 136 Ave. S * of $25 or more Not valid with other offers No check accepted please mention coupon n Not valid with other offers o j please mention coupon when ordering e T when ordering Carry out or Delivery Only . Carry out or Delivery Only N Vietnamese Cuisine Saigon Chef's Special PHO - Rice Noodle Soup Served with Steamed or Fried Rice Very hot soup - Serve with basil leaves, SC1 Sauteed Mussels . 13.95 bean sprouts & lime SC2 Grilled Mussels in Basil Sauce . 13.95 PH1 Beef Eye Round Steak . 11.95 SC3 Chicken Lemongrass . 13.95 PH2 Beef Cube Brisket . 11.95 PH3 Beef Meatballs . 11.95 SC4 Lamb Lemongrass . 17.95 PH4 Special Combo . 12.95 SC5 Lamb in Curry Sauce . 17.95 Eye round steak, cube brisket & meatballs SC6 Lamb with Combo Veggies .
  • Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal

    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
  • Fries Sandwiches- Coach's Steak & Hoagie House Salads $8.50

    Fries Sandwiches- Coach's Steak & Hoagie House Salads $8.50

    COACH’S STEAK & FRIES HOAGIE HOUSE JV-$5.50 VARSITY $7 • IRISH – BACON, SCALLIONS, WHITE CHEDDAR 44 E STATE ST • PHILLY- STEAK, FRIED ONIONS, TOPPED WITH DOYLESTOWN, PA 18901 CHEESE WHIZ 215 348 7066 • FREEDOM- PORK ROLL, FRIED ONIONS, WHITE CHEDDAR • CANADIAN- CANADIAN BACON, MONTREAL WWW.COACHSTEAKANDHOAGIE.COM SEASONING, WHITE CHEDDAR JV- $4 VARSITY $5.50 STARTERS • BOARDWALK- STEAK FRIES, SEA SALT, MALT • WINGS 5 $6 10 $11 VINEGAR buffalO, spicy garlic, BBQ, Teriyaki, • KING CRAB- STEAK FRIES WITH CRAB honey BBQ, garlic parmigiana SEASONING • CHICKEN FINGERS $7 • STEAK FRIES- THICK CUT “SKIN ON” • MOZZARELLA STICKS $5 • ITALIAN- PARMIGIANA, GARLIC, OREGANO • ONION RINGS $5 • FRENCH FRIES- TRADITIONAL • HOT DOG $4 DIPPING SAUCES • GRILLED CHEESE $5 spicy ranch, seasoned sour cream, marinara, malT vinegar, cheddar, Whiz SALADS $8.50 • CHICKEN CAESAR SALAD SANDWICHES- • CHEF SALAD- TOMATO, CUCUMBER, EGG, whiTe, WheaT, Or rye bread STRIPS OF HAM, TURKEY, ROAST BEEF, • CLUBS- turkey, rOast beef, ham, chicken Or PROVOLONE tuna salad $9 • GRILLED CHICKEN BREAST SALAD- SPRING • TURKEY OR CORNED BEEF SPECIAL- sWiss, MIX, CHICKEN, ROASTED RED PEPPERS, ONIONS, coleslaW, Russian dressing $6 PARMIGIANA • CHOOSE YOUR OWN- ham, Turkey, rOasT • ROMAINE LETTUCE WRAPS- CHICKEN OR beef, chicken Or Tuna salad $6 TUNA SALAD TOPPED WITH TOMATOES AND • BLT- w/ mayO $6 ONIONS • GARDEN SALAD- SPRING MIX, TOMATOES, ONIONS, CARROTS, EGG, PEPPER JACK, CROUTONS STEAKS- JV $6 VARSITY $9 HOAGIES- JV $6 VARSITY $9 • TIGER- ITALIAN – MORTADELLA, GENOA • BUCK- TRADITIONAL
  • Beef Tenderness Find out Why Black Canyon

    Beef Tenderness Find out Why Black Canyon

    WHAT MAKES BEEF TENDER? Quality beef starts with high-quality All cattle are grass-fed but research cattle, time and good management. shows that grain-finished cattle produce Black Angus is a breed known for its more marbling (or more flecks of fat superior flavor and tenderness. within the lean), which means more flavorful, tender beef. Black Canyon Angus Beef is a USDA certified program with strict specifications. LOOK FOR MARBLING BEEF AGING All beef is inspected but Black Canyon is Beef aging (both wet and dry) after also graded to identify and sort beef by harvesting increases tenderness. The palatability – tenderness, juiciness and aging process allows natural enzymes flavor of cooked beef. in beef to break down specific USDA Choice is more tender and proteins. Not only is the meat flavorful than USDA Select. Marbling, naturally tenderized, but flavor is the flecks of fat within the lean, is directly improved. Aging is done under strict related to the flavor and juiciness of controls and is not something to be cooked beef. done in a home kitchen. COOKING METHOD COUNTS Match the correct cooking method to the beef cut. Tender beef cuts can be cooked using dry-heat methods – grill, broil, roast, skillet, stir-fry. Less tender beef cuts can be cooked using moist heat methods – braise, pot roast, stew, slow-cooker. DONENESS IS IMPORTANT Overcooking can undo all of the factors. • Use a meat thermometer for perfectly cooked tender steaks and roasts – KNOW THE LOCATION 145°F medium rare, 160°F medium. Large roasts need to be pulled 5 to 10 degrees below because the temperature rises during the standing time.
  • Final Report Safety Implications of the Manufacture of Minced Meat from Aged Meat FRPERC REF NO

    Final Report Safety Implications of the Manufacture of Minced Meat from Aged Meat FRPERC REF NO

    Final report Safety implications of the manufacture of minced meat from aged meat FRPERC REF NO. 2006141 Report Finalised: 31.12.2006 By Christian James, Raquel Machado Pinho and Stephen J. James Produced by: Food Refrigeration and Process Engineering Research Centre (FRPERC) University of Bristol Churchill Building, Langford, North Somerset, BS40 5DU, UK Tel: ++44 (0)117 928 9239 Fax: ++44 (0)117 928 9314 e-mail: [email protected] Web: http://www.frperc.bris.ac.uk 1. Summary The aim of this review was to critically look at the available scientific evidence that would support the newly imposed hygiene legislation regarding the regulatory limit on the age restriction of meat at time of mincing. The following new requirements apply to the production of minced meat and meat preparations. (a) Unless the competent authority authorises boning immediately before mincing, frozen or deep-frozen meat used for the preparation of minced meat or meat preparations must be boned before freezing. It may be stored only for a limited period. (b) When prepared from chilled meat, minced meat must be prepared: (i) in the case of poultry, within no more than three days of their slaughter; (ii) in the case of animal other than poultry, within no more than six days of their slaughter; or within no more than 15 days from the slaughter of the animals in the case of boned, vacuum-packed beef and veal. These requirements apply to establishments approved under Regulation (EC) No. 853/2004 that produce minced meat that is not sold directly to the final consumer.
  • Meat Quality Workshop: Know Your Muscle, Know Your Meat BEEF

    Meat Quality Workshop: Know Your Muscle, Know Your Meat BEEF

    2/6/2017 Meat Quality Workshop: Know Your Muscle, Know Your Meat Principles of Muscle Profiling, Aging, and Nutrition Dale R. Woerner, Ph.D., Colorado State University BEEF- Determining Value 1 2/6/2017 Slight00 Small00 Modest00 Moderate00 SLAB00 MAB00 ACE ABC Maturity Group Approximate Age A 9‐30 months B 30‐42 months C 42‐72 months D E 72‐96 months 96 months or older Augmentation of USDA Grade Application 2 2/6/2017 Effect of Marbling Degree on Probability of a Positive Sensory Experience Probability of a Positive Sensory Experience 0.99a 0.98a 1 0.88b 0.9 0.82b 0.8 0.7 0.62c 0.6 0.5 0.4 0.29d 0.3 0.2 0.15e 0.1 0 TR SL SM MT MD SA MA Colorado State University M.S. Thesis: M. R. Emerson (2011) 3 2/6/2017 Carcass Weight Trend 900 All Fed Cattle CAB® 875 850 +55 lbs. in 5 years 825 +11 lbs. / year 800 775 750 +117 lbs. in 20 years Hot Carcass (lbs.) Weight +5.8 lbs. / year 725 Year 4 2/6/2017 Further Problems • Food service portion cutting problems = 8 oz. • Steak preparation problems = 8 oz. A 1,300‐pound, Yield Grade 3 steer yields 639 pounds of retail cuts from an 806‐pound carcass. Of the retail cuts, 62% are roasts and steaks (396 pounds) and 38% are ground beef and stew meat (243 pounds). 5 2/6/2017 Objective of Innovative Fabrication • Use quality-based break points during fabrication • Add value to beef by optimizing use of high-quality cuts • Add value to beef cuts by improving leanness and portion size $2.25 $7.56 $2.75 $4.66 $2.50 $12.73 $2.31 $2.85 $3.57 $1.99 Aging Response Premium USDA Choice USDA Select Muscle Aging response