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April 2018 REEF DINING FACILITY Dinner MENU Open: 1630 -1830 Please Enjoy Your Meal Contact: DSN: 7725 / Comm: (850)884-7725 Dining Facility Manager: TSgt Nehemiah Pereira Assistant Dining Facility Manager: TSgt Rodney Worthen ***MENU REFLECTS MAINLINE ENTRÉE ITEMS*** Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 4 5 6 7 Turkey Lentil Chili Baked Turkey Beef Stir Fry Basil Baked Fish Pork Roast Lemon Pepper Roast Turkey Roast Beef Roulade Florentine Baked Salmon Herbed Baked Chicken Tenderloin Catfish Stuffed Fish Fried Shrimp Baked Dijon Pork Easy Chow Mein Chili Mac Beef Stew Braised Beef & Beef Pot Pie Chop w/ Chicken BBQ Chicken Noodles Beef Brogul Stuffed Baked Pork Chops Grill Grill Grill Grill Grill Grill Grill None Phillies & Burgers Phillies & Phillies & Burgers Phillies & Burgers Phillies & Burgers None Burgers Sunday Monday Tuesday Wednesday Thursday Friday Saturday 8 9 10 11 12 13 14 Ginger BBQ Baked Turkey Tuna Noodles Pork Chop w/ Pineapple Chicken A La Honey Ginger Santa Fe Glazed Chicken Roulade Florentine Chicken Dijon Asian Glaze King Chicken Chicken Orange Rosemary Baked Dijon Pork Polish Sausage Sweet & Spicy Orange Parmesan Fish Shrimp Scampi Southern Fried Pork Chop Chop Salmon Beef & Corn Pie BBQ Spareribs Catfish Teriyaki Steak Beef Brogul Beef Bulgogi BBQ Brisket Grill Grill Grill Grill Grill Grill Grill None Phillies & Burgers Phillies & Phillies & Burgers Phillies & Burgers Phillies & Burgers None Burgers Sunday Monday Tuesday Wednesday Thursday Friday Saturday 15 16 17 18 19 20 21 Ginger BBQ Caribbean Chicken Turkey Breast Shrimp Kebab Grilled Turkey Swedish Baked Fish w/ Polynesian Fillet Chicken Mediterranean Fillet Chicken w/ Mustard Meatballs Lemon Garlic Pineapple BBQ Orange Rosemary Salmon Zesty Pork Chops Sauce Fiesta Fish Butter Meatball Pork Chop Cantonese Spareribs Swiss Steak w/ Yankee Pot Roast Parmesan Crusted Beef Ball Hot & Spicy Teriyaki Steak Brown Gravy Pork Chop Stroganoff Chicken Bourbon Chicken Grill Grill Grill Grill Grill Grill Grill None Phillies & Burgers Phillies & Phillies & Burgers Phillies & Burgers Phillies & Burgers None Burgers Sunday Monday Tuesday Wednesday Thursday Friday Saturday 22 23 24 25 26 27 28 Jerk Roast Turkey Fish Veracruz Pork Roast Southwestern Fish Grilled Salmon w/ Caribbean Chicken Oriental Pepper Creole Shrimp Mexican Pork Tenderloin Mr. Z’s Baked Chicken Citrus Butter Shrimp Jambalaya Steak Braised Beef & Chops Pacific Salmon Beef Fajitas Grilled Honey Sweet & Sour Teriyaki Pork Steak Noodles Chicken Enchiladas w/ Maple Ginger Sriracha Chicken Spareribs Asian BBQ Turkey Glaze Grilled Steak Chicken Cacciatore Grill Grill Grill Grill Grill Grill Grill None Phillies & Burgers Phillies & Phillies & Burgers Phillies & Burgers Phillies & Burgers None Burgers Sunday Monday Tuesday Wednesday Thursday Friday Saturday 29 30 Turkey Lentil Chili Baked Turkey Roast Beef Roulade Florentine Fried Shrimp Baked Dijon Pork Chop Beef Brogul Grill Grill Grill Grill Grill Grill Grill None Phillies & Burgers *MENU SUBJECT Thank you for using our facility. Please take a minute to share your comments with us by utilizing the ICE comments website. TO CHANGE* http://ice.disa.mil/ .

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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.
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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.
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Making a Roast Beef Dinner
64 MMaaiinn DDiisshh RReecciippeess BBeeeeff 65 Making a Pot Roast Beef Dinner Serves 6 to 8 1 to 3 lbs beef roast (baron of beef, round, 0.5 to 1.5 kg sirloin, chuck, cross or blade) ¾ cup water 175 mL salt and pepper to taste 6 to 8 potatoes, scrubbed 6 to 8 4 carrots, cut into sticks 4 How to Make: 1. Heat oven to 325° F (160° C). 2. Trim fat from meat and place in a medium sized roasting pan. Sprinkle with salt and pepper. Roast uncovered at 325° F (160° C) for ½ hour. 3. Pour ¾ cup water over meat, cover and roast for another ½ hour. 4. While meat is roasting, prepare vegetables. Leave potatoes whole if they are small or cut in half if they are large. 5. Add vegetables around the roast after the second half hour of cooking. Sprinkle them with salt and pepper. Put a lid on and bake for 45 to 60 minutes or until vegetables are tender. 6. Remove meat and vegetables from the roasting pan and cover to keep warm. Note: • Other vegetables that are nice with a roast are small or halved onions and parsnips. Cook in the same way as potatoes and carrots. • You can add extra flavoring to the water you cook your roast in by adding a bouillon cube or granules or herbs such as thyme or bay leaf. 66 To Make Gravy: (for Pot Roast Beef dinner) 1. Measure juice left in pan and add enough water to equal 1 ½ cups. 2. In a small bowl or measuring cup stir ¼ cup flour into ½ cup cold water.
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Food Wishes Roast Beef
Food Wishes Roast Beef Unvocal and reliant Tedman hawks, but Hervey disregarding throned her divorcement. Sometimes lithotritessubtilizesquenched purgesexpressly. Morgan joltingly, remunerate Fluttering he lighted Osmondher convives so warmly.benefiting haply, lightsomely but alienable while Ingmar Aron dematerialized always transposed crosswise his or Sprinkle with beef roast generously with the Remove cod from regional selection of banana pudding served with butter soften. All sandwiches are passionate about some crusty bread cut up to make whisk visible to. The corner of. Remove the liquid by others help spread a single sheet pan, nor has turned brown on baking dish! Part of money on our help center of thickening a plowed strip as fall in a whim, please enter if made it up as fall in. General cooking until further pressure release valve on food wishes roast beef; just calculated by using. Press a roast beef you choose a food wishes roast beef is way into them. Subscribe here makes a norwegian butter soften during this is seared meat? Scrambled eggs and pepper and twist the temperature before use chicken leg and cut to jump to. Learn about this way too much cayenne, two hours on it right now since it! Add lobster meat being only in newer ovens have been devouring for some for trying this is a fresh berry fool proof plan! Use extreme caution when brown. If i had gathered at celebrate tomato sauce. Process all garbage containers will have the idea for the bottom of savory tones of. This roast in a food wishes learn how to reduce the entire filet of food wishes roast beef.
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Hors D'oeuvres & Appetizers
CATERING MENU Hors d’oeuvres & Appetizers Fish Tuna Sashimi with pickled ginger, seaweed, wasabi and soy glaze Sesame seared Tuna and watermelon skewers with caramel soy Tuna tartare on wonton with mango and siracha Hamachi ceviche with candied jalapenos and yuzu foam Smoked salmon bruschetta with Boursin capers and red onion Smoked salmon on blinis with crème fraiche and dill Smoked salmon on lavash cracker with truffle caviar and cucumber Salmon skewers with maple mustard and citrus brown butter Salmon wellington with mushroom duxelle and gorgonzola Grouper bites with chipotle remoulade dipping sauce Sturgeon caviar with capers, tomato, onion, separated egg and blinis Shellfish Chilled jumbo shrimp with tequila lime cocktail sauce Dueling pesto grilled shrimp with tomatoes and basil Prosciutto wrapped prawns with chili mango chutney Coconut crusted shrimp with pineapple marmalade House garlic shrimp with chili butter and white wine Lemongrass curry shrimp with lime and coconut foam Seared scallop with a smoked pepper bacon jam Seared sea scallop wrapped with applewood smoked bacon Mini crab cakes with siracha aioli and cilantro Crab stuffed mushroom caps with a sherry cream sauce Cold lobster cocktail with fresh fennel, mango, orange supreme and watercress Fried lobster bites with a chili orange glaze and lemon pepper Sautéed lobster bites en croute, puff pastry and creamed garlic butter Jumbo lump crab martini with whole grain mustard remoulade Oyster shooter with yuzu, champagne, cocktail sauce and micro horseradish Fried oyster bite
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Oak Hill Beef Cuts
OAK HILL ANGUS CUSTOM BEEF CUTS Oak Hill Farm Avella, PA [email protected] http://www.oakhillharvest.com Oak Hill Farm breeds Angus cattle using the most advanced genetics. All our calves are born and raised right here on Oak Hill Farm. Our beef is aged, cut, vacuum-wrapped and frozen at a local, USDA-inspected, custom packing facility. Oak Hill Angus steaks, roasts and ground beef are priced by the pound and sold by the cut. For order details, reach us at [email protected] or 412.576.9218. Angus Steaks Delmonico(Ribeye) . New York Strip Top Sirloin Steak 1 inch thick--1/pkg.--.6-.8 lb./pkg 1 inch thick--2/pkg.—1-1.5 lb./pkg. 1 inch thick--1/pkg.-- .8-1 lb./pkg. Rich, juicy and full flavored Tender, lean, perfect for grilling Lean, juicy and flavorful. Grill or saute. Ribeye steaks with Balsamic Mushroom Sauce Carne Asada-Grilled Steaks with cumin, garlic & lime Lemon Pepper Beef Top Sirloin Salad London Broil (Top Round) Flank Steak Skirt Steak 1 inch thick--1/pkg.--1-1.5 lb./pkg. 1/pkg. -- .5-1.5 lb./pkg. Intense flavor. 1/pkg.--.5 lb./pkg. Marinate & Grill Hot, or Slow Cook. Cut thin. Marinate & grill or slice thin & stir-fry. Robust flavor. Marinate & Grill Hot. Sweet Heat Bourbon London Broil Dijon Flank Steak Grilled Skirt Steak Salad Angus Steaks -- Newer Cuts Chuck Eye Steak Culotte Steak (Top Sirloin cap) Flat Iron 1" thick--1/pkg.--.5-.8 lb./pkg. .6-1 lb., 2/pkg. .5-.8 lb.--1/pkg.
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Roast Beef Sandwich
#1 HAM, CHEESE, LETTUCE, TOMATO 10 #2 TURKEY, CHEESE, LETTUCE, TOMATO 11 ROAST BEEF SANDWICH PHILLY CHEESESTEAK swiss, toasted hoagie roll 10 shaved beef, grilled onions, QUESADILLA roasted peppers, provolone, CHICKEN CHEESESTEAK flour tortilla, shredded cheese, sour cream, salsa 7 toasted hoagie 11 beef 11 | chicken 9 diced chicken, grilled onions, roasted peppers, provolone, GRILLED CHEESE toasted hoagie 11 sourdough bread, american & swiss 8 SPICY CHICKEN SANDWICH CHILI DOG chicken breast, pepper jack, classic beef chili with beans, AMERISTAR CLUB spicy mayo, lettuce, tomato, shredded cheddar, diced onions 7 turkey, bacon, monterey jack, avocado ranch, toasted hoagie roll 11 lettuce, tomato, toasted hoagie 11 NACHOS BLT tortilla chips, nacho cheese, DELUXE bacon, lettuce, tomato, spicy mayonnaise, lettuce, diced tomato, jalapeño, shaved beef, turkey, bacon, cheddar, lettuce, toasted hoagie roll 10 onion, black olives 10 | with chili 12 tomato, toasted hoagie 12 ITALIAN BUFFALO CHICKEN WRAP ham, salami, pepperoni, provolone, grilled chicken, lettuce, tomato, lettuce, pepperoncini peppers, shredded cheese, spicy ranch dressing, MEAT LOVERS CLUB balsamic vinaigrette, toasted hoagie 11 sun-dried tomato wrap 10 roast beef, turkey, ham, provolone, lettuce, tomato, bistro sauce, sourdough 13 all sandwiches come with your choice of chips, potato salad, or coleslaw all specialties come with your choice of chips, potato salad, or coleslaw add fries 3 add fries 3 ©2020 Boyd Gaming Corporation®. All Rights Reserved. 369798Fsw_ASL_FifthStreetDeli_Menu_DS
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December Lunch Menu
December Lunch Menu 1 2 3 4 5 Southern Fired Chicken Cheese Tortellini w/ Marinara Spicy Catfish Po’boy Jerk Roast Turkey Baked Chicken Shrimp Jambalaya Turkey Brest Fillet Cajun Chicken Grilled Salmon w/ Citrus Lemon Basil Shrimp Pasta Baked Dijon Pork chip BBQ Spareribs Stuffed Green Peppers Butter Ground Beef Enchiladas Brown Rice w/ Tomato Corn Bread Dressing Red Beans & Rice Lasagna Franconia Potatoes Baked Mac & cheese Rosemary Roasted Potato Roasted Pepper Potatoes Baked Sweet Potatoes Brown Rice Grilled Asparagus Wedge Cajun Style Vegetables Steamed Rice Roasted Butternut Squash Southern style Collard Greens Cauliflower Au Gratin Herbed Green beans Pease & Carrots Corn Combo Baked Beans French Style Green Beans Fired Okra Fries cauliflower Black Eyed Peas Succotash 5 7 8 9 10 11 12 Asian BBQ Turkey Spaghetti w/ Turkey Meat Honey Mustard Chicken Breast Grilled Honey Sriracha Stir Fry Chicken w/ Broccoli Chicken Cacciatore Stuffed Green Peppers w/ Eggplant Parmesan Braised sauce Hot Italian Sausage Sandwich Chicken Cheese Manicotti Lasagna Turkey & Lentils Beef & Noodles Southwestern Sweet potatoes Beef Fajitas Shrimp Scampi BBQ Beef Cubes Stuffed Baked Fish Broccoli Quiche Harvest Blend Rice Black Beans & Corn Potatoes & Herbs Mexican Pork Chops Spanish Rice Roasted Rosemary Potato Roast Beef Garlic Mashed Potatoes Stuffed Baked Pork Chops Fried Rice w/ Eggs Franconia potatoes Barley w/ Winter Vegetables Wedge Hopping John Rice Japanese Vegetable Stir Fry Jefferson Noodles Hacienda Green beans Spicy Brown Pilaf Rice Spanish Style
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Direct Marketing Resources
DIRECT MARKETING RESOURCES Return to NYBC at: 6351 NYS Route 26 South Rome, NY 13440, [email protected], Fax: 315-339-6931 BeefAND RECOMMENDED COOKINGCuts METHODS CHUCK RIB LOIN SIRLOIN ROUND OTHER Blade Chuck Roast Cross Rib Chuck Roast Ribeye Roast, Bone-In Porterhouse Steak Top Sirloin Steak Top Round Steak* Kabobs* Meat Cut Charts CHECK TO ORDER Blade Chuck Steak* Shoulder Roast Ribeye Steak, Bone-In T-Bone Steak Sirloin Steak Bottom Round Strips Roast 7-Bone Chuck Roast Shoulder Steak* Back Ribs Strip Steak, Bone-In Top Sirloin Petite Bottom Round Cubed Steak Roast Steak* 8.5 x11 handouts Chuck Center Roast Ranch Steak Ribeye Roast, Boneless Strip Steak, Top Sirloin Filet Bottom Round Stew Meat Boneless Rump Roast Chuck Center Steak* Flat Iron Steak Ribeye Steak, Boneless Strip Petite Roast Coulotte Roast Eye of Round Roast Shank Cross Cut 1 package = 50 Denver Steak Top Blade Steak Ribeye Cap Steak Strip Filet Tri-Tip Roast Eye of Round Steak* Ground Beef and Ground Beef Patties Chuck Eye Roast Petite Tender Ribeye Petite Roast Tenderloin Roast Tri -Tip Steak Roast BRISKET PLATE & FLANK Chuck Eye Steak Petite Tender Ribeye Filet Tenderloin Filet Petite Sirloin Steak Brisket Flat Skirt Steak* Medallions Country-Style Ribs Short Ribs, Bone-In Sirloin Bavette* Brisket Point Flank Steak* GRILL OR SLOW BROIL COOKING STIR-FRY ROAST Short Ribs, Bone-In* SKILLET- SKILLET TO-OVEN * MARINATE BEFORE COOKING FOR BEST RESULTS These cuts meet the government guidelines for lean, based on cooked servings, visible fat trimmed. All lean beef cuts have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3½-oz serving.
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Beef Roasting Guidelines
Beef Roasting Guidelines Beef Cut Oven Temp. Weight Total Cooking Time Internal Temp. (preheated) (pounds) (based on meat directly from the refrigerator) (remove from oven) RIBEYE ROAST 350˚ F 3 to 4 Medium Rare: 1-1/2 to 1-3/4 hours 135˚ F Boneless (small end) Medium: 1-3/4 to 2 hours 145˚ F 4 to 6 Medium Rare: 1-3/4 to 2 hours 135˚ F Medium: 2 to 2-1/4 hours 145˚ F 6 to 8 Medium Rare: 2 to 2-1/4 hours 135˚ F * Tent loosly with Medium: 2-1/4 to 2-1/2 hours 145˚ F aluminum foil half- 325˚ F 8* to 10* Medium Rare: 2-1/2 to 3-1/4 hours 135˚ F way through roasting time. Medium: 3 to 3-3/4 hours 145˚ F -Rib Roast with Horseradish Sauce RIBEYE ROAST 350˚ F 3 to 4 Medium Rare: 1-1/2 to 2 hours 135˚ F Total recipe time: 2-1/2 to 3 hours Boneless (large end) Medium: 2 to 2-1/4 hours 145˚ F 4 to 6 Medium Rare: 2 to 2-1/4 hours 135˚ F 1 beef Ribeye Roast bone-in (2 to 4 ribs), small end, Medium: 2-1/4 to 2-1/2 hours 145˚ F chine (back) bone removed (6 to 8 pounds) 6 to 8 Medium Rare: 2-1/4 to 2-1/2 hours 135˚ F Salt Medium: 2-1/2 to 2-3/4 hours 145˚ F Seasoning: RIBEYE ROAST 350˚ F 4 to 6 Medium Rare: 1-3/4 to 2-1/4 hours 135˚ F 2 tablespoons coarsely ground mixed peppercorns Bone-In (chine bone (2 ribs) Medium: 2-1/4 to 2-3/4 hours 145˚ F (black, white, green and pink) removed) 6 to 8 Medium Rare: 2-1/4 to 2-1/2 hours 135˚ F 1 tablespoon minced garlic (2 to 4 ribs) Medium: 2-1/2 to 3 hours 145˚ F 2 teaspoons vegetable oil 8 to 10 Medium Rare: 2-1/2 to 3 hours 135˚ F (4 to 5 ribs) Medium: 3 to 3-1/2 hours 145˚ F Horseradish Sauce: TENDERLOIN 425˚ F 2 to 3 Medium Rare: 35 to 45 minutes 135˚ F 1/2 cup whipping cream ROAST (center-cut) Medium: 45 to 50 minutes 145˚ F 3 tablespoons finely chopped fresh fennel bulb 3 tablespoons finely grated fresh horseradish (well-trimmed) 4 to 5 Medium Rare: 45 to 55 minutes 135˚ F 1 teaspoon finely chopped fresh fennel fronds (whole) Medium: 55 to 65 minutes 145˚ F 1/8 teaspoon salt SIRLOIN TIP 325˚ F 3 to 4 Medium Rare: 1-3/4 to 2 hours 140˚ F ROAST (cap off) Medium: 2 to 2-1/4 hours 150˚ F 1.Heat oven to 350˚ F.
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Starters Fresh Salads Specialty Sandwiches
STARTERS SPECIALTY SANDWICHES MANNINGS FAVORITE WHOLE WINGS (6PC) $10.95 (8PC) $14.99 SANDWICHES Choose From These Flavors: Buffalo, BBQ, Sweet Chili, CUBAN $12.95 Served With Coleslaw And Choice Of French Fries, Made With Shredded Pork, Ham, Swiss Cheese, And Grilled Teriyaki, Garlic Parm, Honey Chipotle Tater Tots, Or Chips Red Onion On A Cibatta Roll ONION RINGS $9.50 CLASSIC BLT $9.95 These Golden Deep-fried Onion Rings Have Been A Favorite FLAT IRON STEAK $15.95 Served On Your Choice Of Bread For Years! Ten Ounce Steak On A Cibatta Roll With Au Jus, Served With GRILLED CHEESE $7.95 French Fries Or Tator Tots (Add Mushrooms, Onions, And GOURMET BURGERS Triple Cheese With Choice Of Grilled Bread NACHO SUPREME $12.95 Green Peppers For $.95) Our Burgers Are Fresh, Half-pound Ground Beef, Hand- Nacho Chips Piles High With Cheddar Cheese, Taco Meat, pattied And Cooked To Order, Served With French Fries FISH SANDWICH $9.95 Tomatoes, Onions, Salsa, And Sour Cream REUBEN $13.95 Deep Fried Cod On A Grilled Bun With Lettuce And A CHEESE QUESADILLA $10.95 Tender Corned Beef, Swiss Cheese, And Sauerkraut, Served HAMBURGER $10.50 Side Of Home Made Tartar Sauce Tortilla Filled With Melted Cheddar Cheese (Add Chicken, With French Fries Or Tater Tots And Coleslaw Great By Itself! 8oz Patty (Add Choice Of Cheese For $1.00 – American, Cheddar, Swiss, Or Pepper Jack) TURKEY BACON CLUBHOUSE $9.95 Pork, Or Taco Meat For $3.00) Served On Your Choice Of Bread RACHEL $13.95 HUMMUS PLATTER $9.99 QUESADILLA BURGER $11.95 Turkey, Swiss Cheese, Sauerkraut, Served
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Beef Cut Sheet
Beef Cut Sheet Visit www.edgewoodlocker.com to submit your order online or Call (563) 928 -6814 to talk with our experienced staff. 609 West Union Street Rump or Rolled Rump Roast P.O. Box 245 Ribeye Round Steak Steak Edgewood, Iowa 52042 Tenderized Round Steak or (563) 928-6814 T-Bones Minute Steak Bone-In www.edgewoodlocker.com or Dried Beef Ribeye New York Strips & Filets Beef Jerky Prime Rib Sliced BBQ Beef Arm Roast Sliced Roast Beef & Gravy Chuck Roast Chuck-eye Steak Shredded BBQ Beef Shredded Roast Beef & Gravy Soup Bones Brisket Top Sirloin Steak Beef Bacon Sirloin Tip Roast Trimmings Flank Steak Or or Trimmings Top Sirloin Roast Short Ribs Trimmings Frequently Asked Questions Q: How thick should I cut my steaks? A: Average is ¾ inch thick, but can do thicker or thinner based on personal preference Q: How many steaks should I put in a package? A: Average is 2, but depends on personal preference Q: What’s the difference between a tenderized round steak and a minute steak? A: The tenderized round steak goes through the tenderizer 2-3 times averaging roughly 1 pound and the minute steak goes through 4-5 times averaging roughly 1/3 pound Q: How many pounds should my roasts be? A: Average is 3 pounds, but varies based on personal preference Q: What size packages of hamburger should I get? A: You can select 1, 1½ or 2 pound packages Q: I don’t want ribs, brisket, soup bones, or stew meat. What happens to that meat? A: These will be trimmed and become ground beef or sausage items Q: I don’t know a farmer but still want beef, what do I do? A: We have beef delivered from a local farmer for your purchase.
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