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Beef Cuts for Foodservice

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Beef Cuts for Foodservice 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
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