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Cover Page for MONDAYS & TUESDAYS
Cover page FOR MONDAYS & TUESDAYS WESTERN & GRILL SECTIONS COLD & JAPANESE SOUP SEAFOOD ON ICE SELECTION: ROASTED CARROTS AND PUMPKIN SOUP BLUE CRABS Croutons, Parmesan Cheese, Crispy Bacon BLACK TIGER PRAWNS MUSSELS CARVING CLAMS WHOLE ROAST U.S. BEEF RUMP *Herbed Butter, Garlic Butter, Lemon Butter PORK BELLY CRACKLING CAJUN SPICED ROASTED CHICKEN JAPANESE SUSHI BAR ON THE GRILL SUSHI BBQ PORK BELLY BELT FISH BEEF KEBAB SALMON SHRIMP KEBAB TAMAGO GINDARA STEAK CUTTLEFISH NORWEGIAN SALMON STEAK HERBED CHICKEN THIGH M A K I R O L L S BEEF TENDERLOIN STEAK DRAGON CLAW FUTO MAKI VEGETABLES VEGETARIAN ROLL MASHED POTATO CALIFORNIA MAKI MIXED ROASTED VEGETABLES ROASTED MARBLE POTATO SASHIMI TAMAGO SAUCES TUNA MUSHROOM GRAVY SALMON THYME JUS HERB & GARLIC BUTTER PICKLED SHRIMP SALAD PINEAPPLE - INFUSED SAKE HOT WESTERN DISH BEEF, PEPPER & MUSHROOM STROGANOFF CHICKEN & PEPPER ROULADE WITH PIMENTO SAUCE COLD CUTS PLATTER (Farmer’s Ham, Pastrami, Salami) CHEESE PLATTER (Blue Cheese, Smoked Cheese, Emmental, CONDIMENTS Toasted Nuts, Dried Fruits) BBQ SAUCE DIJON MUSTARD COMPOSED SALADS HORSERADISH SAUCE WHITE WINE CREAM SAUCE WALDORF SALAD (Apple, Celery, Walnuts) HOT SAUCE LEMON & FETA QUINOA SALAD (Olives, Tomato, Parlsey) SOM TAM SALAD (Green Papaya, Cilantro, Tomato, Snake Beans, Thai Fish Sauce) CHICKEN MANGO AND CUCUMBER SALAD CANAPÉ BITE WOK, ROAST & DIM SUM SHRIMP AND CUCUMBER BITES (Cream Cheese, Chives, Capers) ASIAN STATION & CHINESE ROAST SECTION DEVILED EGGS (Dijon Mustard, Smoked Paprika) Live Cooking, Fried Rice Meat & Vegetable -
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. -
Spicy Beef Tongue Stew
Spicy Beef Tongue Stew Serves six 1 beef tongue – trimmed 1 celery stalk 1 small carrot – halved 2 garlic cloves – peeled and smashed + 1 for the chilies 4 fresh thyme sprigs 1 small white onion – peeled and halved + ½ for the chilies 1 chili pepper – halved 6 red chilies (aji Colorado or aji Panka) or 3 Guajillos, 3 Ancho and 3 chile Arbol 1 TBS cumin 1 tsp. salt 1/8 cup canola oil ¼ cup peas (can be thawed frozen ones or fresh) 1 large carrot – peeled and cut into sticks Salt & Pepper Rinse the trimmed beef tongue and place it in a pressure cooker. Add the celery, onion, carrot, garlic cloves, thyme and chili pepper. Cook for about 1 hour – after the pressure cooker starts making noise. While the tongue is cooking – stem the dry chili pods. Cut them in the middle and seed them. Char them by placing them directly on an open flame. If you do not have a gas stove, go ahead and press them down on a dry, hot skillet until they blister. Place the charred chilies in a bowl and cover with water. Soak for about 25 to 30 minutes. Once soaked, place them in a blender with the remaining onion, garlic and cumin. Add about 1 cup of the soaking liquid and blend until you have a smooth paste with no chili chunks. Once the tongue is cooked – cool down the pressure cooker completely and remove them. Do not discard the cooking liquid. Cool them down and peel them by pulling on the skin and membrane on the meat. -
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 -
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, -
REVE BISTRO TAKE out Each Dish Is Carefully Crafted by Chef / Owner Paul Magu-Lecugy
REVE BISTRO TAKE OUT Each dish is carefully crafted by Chef / Owner Paul Magu-Lecugy. He takes into consideration not only the flavors but textures and overall enjoyment of the dish. No substitutions please. TAKE OUT PRICING: 10% off DINNER, MENU PRICES / except family meals (already discounted) HORS D’OEUVRE LES PLATS PRINCIPAUX HUITRES 19 SALADE NIÇOISE A NOTRE FAÇON 23 • ½ doz Local Miyagi Oysters. Served with a • Classic Niçoise "our way" made with top quality champagne mignonette canned tuna packed in olive oil with black olives, egg, add additional oysters for 3.25 ea anchovy, and assorted raw vegetables with butter GOUGÈRES 6 lettuce & lemon thyme vinaigrette. • (6) Bite size French cheese puffs. Perfect while PAVE HALIBUT GRENOBLOISE * 37 sipping Champagne! • Pan seared fresh local halibut with a caper, tomato, PÂTÉ DE SANGLIER 14 lemon brown butter with mashed potatoes & sautéed zucchini. Garnished with buttery • House made wild boar pâté with pickled mini-croutons. vegetables, mustard NOIX DE ST JACQUES * 36 ESCARGOTS 16 • Seared "day boat" scallops over spring pea risotto • (6) Escargots in the shell with herb garlic butter TARTARE DE FILET DE BOEUF 38 SOUPES ET SALADES • Steak tartare with mixed greens and French fries SOUPE A L'OIGNON GRATINÉE 12 BISTRO STEAK FRITES * 32 / 58 • Classic house made French onion soup topped with • Angus Ribeye steak with green peppercorn sauce, gruyere & Comte cheeses & croutons. seasonal vegetables & French fries 8oz / 16 oz SOUPE FROIDE DE PETITS POIS, 10 FILET DE CANARD POÊLÉ 32 MENTHE • Seared Maple Leaf duck breast, farrow pilaf with • Vegan. Chilled English pea & mint soup fresh local cherry gastric SALADE AUX FRAISES 14 POULET FAÇON "COQ AU VIN" * 26 • Mixed baby greens, with fresh strawberries tossed • Red wine braised Cooks Venture chicken leg & thigh in a balsamic reduction & Humboldt Fog cheese with pearl onions, button mushrooms & house made SALADE RÊVE 10 pancetta. -
Outdoor Dining, Take-Out, and Curbside Menu
-OUT CURBSIDE, DELIVERY M TAKE ENU OUTDOOR DINING, TAKE-OUT, AND CURBSIDE MENU APPETIZERS SALADS FRENCH ONION SOUP ........................10 PERSIL SALAD .......................................12 with Croutons & Gruyere Cheese Baby argula, white beans, artichoke, cucumber, Ricotta Salada cheese, Lemon Vinaigrette SOUP DU JOUR ......................................9 WALDORF SALAD .................................14 ESCARGOT BOURGUIGNON ..............13 Mixed greens, string beans, apples, beets, blue Garlic - herb Butter Sauce cheese, Champagne Vinaigrette GRILLED OCTOPUS ...............................17 CAESAR SALAD .....................................TAKE-OUT, 10CURBSIDE, Baby arugula, garbanzo beans and tomato in a Romaine lettuce, croutons, parmesan cheese, lemon vinaigrette Caesar Dressing & DELIVERY MENU GOAT CHEESE FLATBREAD ..................12 GRILLED SHRIMP & AVOCADO ...........16 Truffle fondue, mushroom and spinach Romaine lettuce, tomato, hearts of palm, GRILLED BABY LAMB CHOP .........16/30 LemonENTREES Vinaigrette Sautéed spinach and rosemary au jus STEAK FRITES 27 GRILLED CHICKEN PAILLARD 19 Grilled NYADD Strip CHICKEN Steak topped +$7 with | ADDherb butterSHRIMP and $9 |ADDOver SALMON Waldorf salad +$12 (Field greens, endives, apples, served with French fries beets, string beans, blue cheese and champagne PAN SEARED SCALLOPS .......................16 vinaigrette) Sautéed spinach and citrus bro blanc BEEF BOURGUIGNON 25 RACK OF LAMB 30 Mashed potatoes and vegetables SHRIMP COCKTAIL (5) .........................18 Roasted -
Soups Starters Side Dishes Main Dishes Desserts
SOUPS MAIN DISHES CLASSIC FRENCH ONION SOUP (A, M, G) 75 CAULIFLOWER GRATIN (V, M, G) 127 A must of the French cuisine served with a gratinated Baked cauliflower in a rich béchamel sauce and gratinated giant gruyere crostini with mixed French cheeses BROCCOLI, SPINACH AND BLUE CHEESE SOUP (M, V) 75 ROASTED CHICKEN 159 Accompanied by fried leek strings, blue cheese Whole Spatchcock chicken with roast baby potatoes and mascarpone croquettes and mixed vegetable FRENCH BISQUE (A, SF, G, E, M) 81 HERBS CRUSTED LAMB CHOPS (M, G) 166 Shellfish soup, pan fried king prawn and Rouille Served with French ratatouille, pea purée and on baguette crostini demi-glace sauce ORANGE GLAZED SALMON FILLET (SF) 149 Duo of sweet potatoes and sautéed French beans STARTERS CONFIT DUCK LEG (A) 155 Served with braised red cabbage, rosti potato STEAK TARTARE (E, G, M) 86 A fine chopped beef tenderloin with sunny side up quail and duck jus egg accompanied by a selected choice of condiments and homemade mayonnaise CHATEAUBRIAND (800 GR-2 PEOPLE) (M) 399 Served with crashed baby potatoes, roasted mushroom MUSSELS MARINIERE (A, M, SF) 75 A classic Southern French cuisine of mussels in casserole and blue cheese sauce made with a double cream and white wine reduction, (not inluded in any of the Al Inclusive meal plans) seasoned with chopped parsley and garlic ENTRECOTE CAFÉ DE PARIS (M) 167 CHICKEN LIVER PATE (A, G, E, M) 69 Served with onion compote, mixed vegetable omelette Rib-eye Angus beef, Café de Paris butter, hand cut fries and bread crostini FISH CASSEROLE (SF) -
HACCP Plan Revised March 2011
NMPAN MSU HACCP plan revised March 2011 Mobile Slaughter Unit Name of the business/responsible entity USDA Facility Number: 00000 Model HACCP Plan Slaughter: beef, swine, goat, and lamb (list all species you intend to slaughter) Mailing Address of Organization Address City, State, Zip Mobile Unit is parked at: Location address City, State, Zip Phone number Name and title of MSU’s HACCP Coordinator Date HACCP trained in accordance with the requirements of Sec. 417.7. Available to name of business/responsible entity for reassessment 1 NMPAN MSU HACCP plan revised March 2011 Name of the business/responsible entity HACCP Plan for Mobile Harvest Unit Operations Revision Date Reason for Reassessment Signature of MSU’s HACCP Number Coordinator This Plan will be reassessed a minimum of once per calendar year or whenever changes occur that could affect the hazard analysis or alter the HACCP plan. 9 CFR 417.4 (a) (3) 2 NMPAN MSU HACCP plan revised March 2011 Process Category Description Slaughter: beef Product Name Beef Common Name Beef Beef Edible Offal (or “Variety Meats”) Intended Product Use Carcasses, Quarters Variety Meats: no further processing Packaging Carcasses, Quarters: None Variety Meats: butcher paper, freezer wrap, or plastic bags Storage of Beef and Temperature Regulation Stored in Mobile Processing Unit cooler maintained at 40 degrees or lower for transport to a USDA inspected processing facility for further processing Sales of Beef Beef will be further processed for sale at a USDA inspected processing plant (give plant name) or carcasses will be sold and delivered to retail-exempt operations. Labeling Instructions: Carcasses and edible offal (livers, hearts, and tongues) are labeled with the USDA inspection legend. -
Beef Bourguignon Package Contents Preparation Instructions • 3 Pkgs
CROCK-POT® SLOW COOKER MEALS by Omaha Steaks Cooking Instructions for Beef Bourguignon Package Contents Preparation Instructions • 3 pkgs. Beef Sirloin Do not thaw. Keep frozen until ready to cook. • 2 pkgs. Sauce • Roasted Potatoes, Baby 1. Remove raw beef from box. Carefully place beef Carrots, Portabellini Mushrooms, Pearl Onions and sauce pouches under water to loosen film. 2. Open beef pouches; place beef in bottom of slow cooker. 4 QT. SLOW COOKER LOW for 8 hours 3. Add sauce and ¼ cup water over the top of the beef. HIGH for 6 hours 4. Wash hands thoroughly after handling raw beef. 5. Turn on your slow cooker and cook according 6 QT. SLOW COOKER to the chart to the right. LOW for 8 hours 6. Without stirring, add vegetables to the HIGH for 6 hours slow cooker for last hour of cook time. RECOMMENDED 7. Stir and serve! TM FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. FOOD MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F AS INDICATED BY A FOOD THERMOMETER. Instructions based on 4-quart or 6-quart slow cooker without liner. Appliances vary; adjust cook time accordingly. © 2016 Crock-Pot™ logo is a trademark and Crock-Pot® is a registered trademark of Sunbeam Products, Inc. used under license. Distributed by Omaha Steaks International, Inc. CROCK-POT® SLOW COOKER MEALS by Omaha Steaks Cooking Instructions for Chicken and Dumplings Preparation Instructions Do not thaw. Keep frozen until ready to cook. Package Contents • 2 pkgs. Chicken Breast 1. Remove raw chicken, vegetables, dumplings, and • 3 pkgs. -
A Complete Listing of Our Fresh Protein
IWC FOOD SERVICE 9/1/2021 Product Listing Fresh Protein Item No Pack Size Brand Category Description 3051 1 15 LB FARMLAND BACON BACON SLI 18/22 L/O APPLEWOOD FRZ 3064 1 15 LB FARMLAND BACON BACON SLI 14/18 L/O APPLEWD FRZ 13648 1 15 LB FARMLAND BACON BACON 18/22 L/O 1227 1 10 LB PACKER BEEF BEEF GRND 85/15 FROZEN 1614 1 1BX-LB NATIONAL BEEF BEEF BEEF BALL TIP 2&UP N/R FRESH 2305 1 1BX-LB IBP BEEF SPEC BEEF TRI TIP 2306 1 1PC-LB STAR*RANCH ANGU BEEF BEEF ROAST INSIDE/XT ANGUS21#CH 3PKFRESH 2679 1 1BX-LB PACKER BEEF BEEF BRISKET CH FRZ D7107AH/7122 2752 1 1BX-LB STAR*RANCH ANGU BEEF BEEF GRND CHUCK ANGUS 80/20FINE6-10FRESH 2755 1 1BX-LB IBP/PACKER BEEF BEEF GRND 80/20 FINE 8-10# BEEF FRESH 2757 1 1BX-LB NATIONAL BEEF BEEF BEEF GRND 73/27 FINE 80# FRESH 2758 1 1PC-LB NATIONAL BEEF BEEF BEEF GRND 73/27 FINE 5# FRESH 2761 1 1PC-LB IBP BEEF BEEF GRND 80/20 FINE 5# FRESH 2770 1 1BX-LB IBP/NAT BEEF TIP BALL 2&UP CH 85# FRESH 2773 1 1PC-LB IBP/PACKER BEEF KNUCKLE PEELED 9/11# NR 6PK FRESH 2775 1 1PC-LB IBP/PACKER BEEF TENDERLOIN BEEF 5&UP PSMO NR 12PK FRESH 2776 1 1PC-LB PACKER BEEF RIBEYE L-ON 2X2 16&DN CH 5PC FRESH 2778 1 1BX-LB NATIONAL BEEF BEEF BEEF MEAT FLAP NR 4/17.5# APX FRESH 2783 1 1BX-LB IBP/PACKER BEEF BEEF BRISKET CHOICE 70/80# FRESH 2786 1 1BX-LB NATIONAL BEEF BEEF BEEF TREPAS SM (INTESTINES)APPX30# FRZ 2794 1 1PC-LB IBP BEEF SPEC BEEF GRD 73/27 APPX 10# FRESH 2798 1 1BX-LB NATIONAL BEEF BEEF BEEF TRIPE SCALDED 2800 1 10 LB NATIONAL BEEF BEEF BEEF TRIPE HONEYCOMB FRZ 2804 1 1BX-LB NATIONAL BEEF BEEF BEEF INTESTINE LARGE 4936 1 1BX-LB