A TRIFECTA!

Welcome to Bari International! We have been providing quality products since 1973. Our “new” company BBI is combination of CBI’s acquisition of Orlando Foodservice and Bari Importing Corp. We are now the center of the plate processing company for the fastest growing foodservice company in the US, Cheney Brothers, Inc.

When we began our business our mission was always ourselves.

" housed in our state of the art 74,000 square foot facility. We combine technology with time honored traditional methods. Also, our own in-house highly trained quality "# $%

# & ' Harris Ranch, Peidmontese, Chairman Reserve, Grand #' (' ) # # also manufacture old word style Italian Sausage and thin sliced ribeye. Our products are available everywhere you ) * literally travel the globe!

We welcome the opportunity to have you visit us, tour our facility and become part of the BBI family.

EF INTERNA BE TIO RI N A A B L

P R S E D M O I O UM F M LTY EATS & SPECIA

1 IT’S ALL ABOUT OPTIONS MAKING THE GRADE New choices in the case add excitement to +' there’s a beef for every lifestyle and appetite. PRIME – Has the most marbling. Sold to restaurants Grain-fed beef of beef in the United States. Grain-fed cattle spend + CHOICEN+( move on to a feedlot where they eat a high-energy grain diet for three to six months. SELECT – Has the least amount of marbling. comes from cattle that have :;] been raised solely on pasture their entire lives. other two grades

Natural is a term used to describe all fresh beef. According to the U.S. Department of Agriculture /"2'P processed containing no additives or preservatives.” MADE EASY

Organic beef must meet stringent USDA Organic

*66 RIB qualify as organic. SIRLOIN CHU CK Branded beef is showing up more and more in the *'' SHA NK ROU ND delivers a promise to the consumer. Every branded & PLATE FLANK around grade, aging and size, and they may offer

"#$% ITEM SAT.FAT TOTAL FAT Skinless Chicken Breast 0.9g 3.0g Eye Round 1.4g 4.0g Top 1.6g 4.6g Steak 1.9g 4.9g Round Tip Steak 1.9g 5.3g Chuck Shoulder Steak 1.9g 6.0g Top Loin (Strip) Steak 2.3g 6.0g Shoulder Petite Tender 2.4g 6.1g 2.6g 6.3g Ribeye Steak (small end) 2.44g 6.40g (small end) 2.47g 6.49g Shoulder Center Steak (Ranch) 2.4g 6.5g Tri-Tip Steak 2.6g 7.1g Tenderloin Steak 2.7g 7.1g Compare the total fat content of steaks with a skinless chicken T-Bone Steak 3.0g 8.2g breast and skinless chicken thigh- based on 3-ounce cooked servings. Skinless Chicken Th igh 2.6g 9.2g Shoulder Top 4.39g 11.3g Source: U.S. Department of Agriculture, Agricultural Research Service, Chuck Eye Steak 4.39g 11.31g 2006. USDA Nutrient Database for Standard Reference, Release 19. 5.08g 12.22g Based on cooked servings, visible fat trimmed.

2 CHOICE GRADE SUB-PRIMALS

RIB (9% Weight) LOIN (16% Weight) ROUND (22% Weight)

CHUCK (29% Weight)

BRISKET, PLATE, FLANK (19% Weight)

CHUCK ==>" ))+?(@ ==>$ ))"@?('( (29% Weight) ==J" )@?('@K ==J* )+?('L

BRISKET, =MQ *''*?(TV)X =M=) ?"@ PLATE, FLANK =M= X?" (19% Weight) =YZ [?[')[

RIB =QY$ @@':'*X?)'@@ ==M" @:*?@@)) (9% Weight) =MZ" ('@'+?)'";) =M> *@/[K2?))

LOIN =\> :')?:) =\] :'*:?::)^ (16% Weight) =_Q :'*?:: =_> +*'*?")+' =_]" **'[*?[" =_]* **'*+*?((* =_]) **'+6+'*?$; =_Y" +'[?:[))) Pegado, Limpio de Grasa =Y=" +'*'?:[)))(' Limpio De Grasa

ROUND =J= @'*?() =J\" j(?('(*': (22% Weight) =J_ +@'X'?((V =\=* @[?() =\=) $@?())

TRIM/ =ZJ ]Qk+?)@ =ZJ \ZkT*?)@ =ZJ _=kT*?)@ (23% Weight) =ZJ YQkT*?)@ =ZJ YZkT*?)@

3 FOODSERVICE CUTS

NAMPS/IMPS Number (North American Meat Processors Association/ Institutional Meat Purchase Specifi cations) ©1997 North American Meat Processors Association

114 Beef Chuck, 116A Beef Chuck, 120 Beef Brisket, 121D , 193 Beef Flank, Shoulder Clod Chuck Roll Deckle-Off , Boneless Inside Skirt Flank Steak

109 Beef Rib, 109D BeefRib,Roast 112A Beef Rib, 1112 Beef Rib, Ribeye 1103B Beef Rib, Ribeye Roast-Ready Ready, CoverOff , Short Ribeye, Lip-On Roll Steak, Boneless Steak, Bone In, Frenched Cut (Export Style)

180 Beef Loin, Strip Loin, 1180 Beef Loin, Strip Loin 1173 Beef Loin, 189A Beef Loin, 1189A Beef Loin, Tender- Boneless Steak, Boneless Porterhouse Steak Tenderloin, Full, Side loin Steak, Side Muscle Muscle On, Defatted On, Defatted

1190A Beef Loin, 184D Beef Loin, Top 1185B Beef Loin, Bottom 169 Beef Round, 1169 Beef Round, Top Tenderloin Steak, Sirloin, Cap Sirloin, Butt, Ball Top (Inside) (Inside) Round Steak Side Muscle Off , Skinned Tip Steak

166B Beef Round, Rump 170A Beef Round, Bottom 135A Beef for Stewing 136 Ground Beef 1100 Beef Cubed Steak and Shank Partially Off , (Gooseneck), Heel Out Handle On Th e Meat Buyer’s Guide, North American Meat Processors Association, Copyright 2008. Th is material is reproduced with permission of John Wiley & Sons, Inc.

4 CHOICE GRADE SUB-PRIMALS CBI cut boneless ribeyes are precision cut end to end from the loin to the

&

1. 2. 3. 4. 5. 6.

8. 9. 10. 11. 12. 13.

14. 15. 16.

'(

5 BEEF RIBEYE STEAK BONE-IN - 346000 Produced from a bone-in “{6Q+ ZQ' end to end.

BEEF RIBEYE ROLL STEAK BONELESS - 355000 Produced from a boneless lip on ribeye. +{ the natural seam of the rib, and trimmed =?>Q

BEEF RIBEYE STEAK BONELESS LIP ON - 352000 Produced from a boneless lip on ribeye, with a 1” maximum tail length, trimmed =?>Q{j )

BEEF RIBEYE STEAK BONE-IN FRENCHED - 349000 Produced from a bone-in “export rib” which is frenched to the false eye of the rib, and the j

6 BONELESS STRIPLOIN SUBPRIMAL )*XQ{=;+ { )*X in every case.

)*+.7

(

1. 2. 3. 4. 5.

6. 7. 8. 9. 10.

11. 12. 13. 14.

"( 11 - 14

7 BEEF STRIPLOIN STEAK BONE-IN CENTER CUT 361000 Produced from a shortloin or bone-in strip +' loin is trimmed to the start of the vein. +j)

BEEF STRIPLOIN STEAK BONELESS CENTER CUT 367000 Produced from a boneless striploin with a =Q{'=?>Q{' and trimmed to the start of the vein.

BEEF STRIPLOIN STEAK BONELESS END TO END 364000

8 SHORTLOIN +;V} 'P[Q( ('+6*'*6X*6X[" )

1. 2. 3. 4. 5.

6. 7. 8. 9.

10. 11. 12. 13.

9 BEEF PORTERHOUSE PORTIONED- 368000 Produced from a shortloin with a =Q{'=?>Q{ fat trim, and trimmed to where the ==?MQ minimum one side.

BEEF T-BONE PORTIONED 369000 Produced from a shortloin with a 1” max- '=?>Q{' and trimmed to where the diameter of the ==?>Q

10 TOP BUTTS ++* PQ+*+ product is trimmed and removed of fat (denuded) as depicted in the picture.

**+*/= M2]+*/Z'>' and 5) are produced with the tightest CBI { expectations.

1. 2.

3. 4. 5.

11 BEEF TOP SIRLOIN BUTT CENTER CUT BONELESS FLAT CUT - 373000 Produced from the medius or “heart” of the top butt sirloin and portioned to a

BEEF TOP SIRLOIN BUTT BASEBALL CUT - 373000 Produced from one side of the medius or heart of the top butt sirlion, and portioned ' trimmed.

BEEF TOP SIRLOIN CAP STEAK BONELESS - 379000 Produced from the cap or “culotte” 'K slicing at an approximate right angle to the grain of the muscle.

BALL TIP STEAK - 382000

Produced from the butt or “ball-tip” and portioned by slicing at an approximate right angle to the grain of the muscle.

12 TENDERLOIN (/2 +'' by the Chef.

=M/2

Z'>']J) requires.

=6_) $&)*X best quality standards that many people have grown to love.

1. 2. 3. 4.

5. 6. 7. 8.

13 CENTER CUT SKINNED SIDE MUSCLE OFF - 393000 (' tenderloin, with the chain removed. Single muscle center cut with a mini- ==?MQ

BEEF TENDERLOIN BONE IN PORTIONED - 392000 Produced from the loin end of a shortloin. + attached to the tenderloin and then por- tioned to size.

BEEF TENDERLOIN END TO END SKINNED SIDE MUSCLE OFF - 390000

14 SPECIALTY CUT ITEMS- 385000 +)*

BEEF CHUCK STEAKS PORTIONED - 383000 (PQ+ +]

15 PORTIONED - 394000 ";.: (%@' '' portioned.

".'&..: (%@' true eye and the bones are cleaned and portioned.

PORK PORTIONED - 395002 (.&..‚( +'

(.$'<(6+ bone is removed and the loin is cut end to end.

(&.'‚(' cut end to end.

(.'‚(_ frenched to the false eye, the bones are cleaned and the loin is cut end to end.

(.'‚(6'6 Z?>Q

(.=''‚( frenched to the false eye, the bones are cleaned and the loin is cut including 2 bones per cut.

Bone-In Boneless Lillipop Center Cut Center Cut

Double Bone Frenched Center Cut Porterhouse Center Cut

16 LAMB PORTIONED - 396000 &;( ")_Y cap on or cap off with a 3” Frenched Bone and 1” lip. (M(J

&;. "' bones removed. Frenched and cut into rib chops - 3” bone and 1” lip.

&.' Produced from a bone-in lamb loin cut with a minimum tenderloin diameter of 1” minimum one side.

&&.= Produced from a domestic bone in lamb loin, cut end to end.

&.&.. (+ the true eye, bones cleaned, and portioned.

&;(.%>? :V„

Lamb Leg

Lamb Loin Chop

Lamb Rib Chops

17 SAUSAGE +'X from our fourth generation family recipe. It is an all natural product consisting of Boston butts, '' +' '{ (X+ to be a boutique sausage produced in our state of the art Orlando facility.

SPECIALTY BEEF & EXOTIC #6{" your sales representative for more information on the following brands.

18 TEN VALUABLE POINTS FOR PORTION CONTROL STEAKS

JJ%;J&< 1 j{@ #''†

J%$%QW&$Z< 2 "66'6M= {]

W%$J;[;%< 3 ${"{

\&&%;$[< 4 ]S{-

&J;"$%< 5 +&{}) K {(; +&†:

$%"%J;ZJ%;J&< 6 }{'' S(X'

"WW[=< 7 666 { =>6M='K

&$[$%]< 8 #K' costly scraps, miscuts, odd sizes, or other items that do not normally appear on the menu.

J%J&$=J;=;$%< 9 # ' & ) * }

J;ZJW;WJ[;";$Z< 10 ' + +666 '

19 DUKKAH LAMB CHOPS

;.^.< ''**‰'T .< 5 mins (< 10 mins < 15 mins _< 4

INGREDIENTS #_'{M/Q\Y2 • 2 tablespoons oil • 1 tablespoon lemon juice #, • 1 teaspoon salt

INSTRUCTIONS 1. Drizzle the oil and lemon juice over the chops. M'S Z}/2' >)>6] 5. Remove from the heat and allow to rest for 5 minutes before serving.

SLOW-ROASTED BALSAMIC BEEF SANDWICHES W/ HORSERADISH CREAM

;.^.< ':'' .< 10 mins (< 5 hours < 5 hours 10 mins _< 4-6

INGREDIENTS #=]/ZZ=2/2 #M' #>' #=?M* #]QQ/=JY=]2/M2 #=/2 • Salt to taste • 2 sprigs fresh rosemary • 1 bay leaf for the horseradish cream • 2 tablespoons creamed horseradish #> & #M' #=M]/>MZ]2 #M • 1 teaspoon salt to serve • Fresh baguette, warmed

INSTRUCTIONS 1. Pre-heat the oven to 200°c. 2. Place the beef, onions and garlic in a tin with a lid. Z)*'' >"? 5. Place in the oven and allow to roast for 1 hour at 200°c. After an hour, turn it down to 150°c and allow to roast for 3-4 hours until the beef shreds easily. J#'{& \(ZQ/ and let the beef rest until you’re ready to serve) _+' Y[&'' onions in the vinegar and allow to sit for 5 minutes. =Q+'" ==

20 SAGE-ROASTED PORK SAUSAGES ON MASH W/ THE ULTIMATE ONION GRAVY

;.^.< .< 20 mins (< 1 hour < 1 hour 20 mins _< 4-6

INGREDIENTS - for the mash #=/MM2'& • 100g (3.53 ounces) butter #M]Q/_>]]2 • grated fresh nutmeg • salt & pepper to taste

INGREDIENTS - for the onion gravy INGREDIENTS - for the sausages #J' #=Q6=M #M] #^ • 2 tablespoons brown sugar • 2 tablespoons olive oil • 2 tablespoons Balsamic vinegar #]QQ/=JY=]2? • salt & pepper to taste

INSTRUCTIONS =+'/{MQ2 M"]]'* 3. Allow to simmer gently for 20 minutes then season to taste. >+' ]* J^' 7. Season to taste and set aside. _+'6MQQ 9. Place the sausages on a roasting tray then add the sage and drizzle with the olive oil. =Q(ZQ 11. Serve the sausages on the mash and top with a generous spoonful of onion gravy.

STICKY HONEY & SOY PORK CHOPS ;.^.< Dinner .< 20 mins (< 15 mins < 35 mins _< 4

INGREDIENTS #> • ¾ cup soy sauce • ½ cup honey • 3cm (1.18 inches) piece of fresh ginger, grated • 2 garlic cloves, minced • salt & pepper to taste #='/2 #;= • mixed salad leaves • sugar snap peas dressing • 3 tablespoons olive oil • 3 tablespoons lemon juice

INSTRUCTIONS =+'''''—;{;{ M(K)MQM Z#'' >+' 5. Combine the dressing ingredients and mix well. Pour over the salad. J

21 BIG BEEF BURGERS

;.^.< Burgers, Lunch, Dinner .< 20 mins (< 30 mins < 50 mins _< 4

INGREDIENTS • 500g (17.64 ounces) lean beef mince • 1 t Dijon mustard • 2 garlic cloves, crushed • 1 t thyme leaves #,'6 #= #' #, • 1 egg

INGREDIENTS - for the caramelized onions #M #>+ #Z+* # • 1 large aubergine, sliced into • vegetable oil, for 1cm (0.39 inches) slices • salt to taste

INGREDIENTS - to serve • sesame buns, halved and toasted • tomato chutney • 2 tomatoes, sliced • iceberg lettuce #

INSTRUCTIONS =+'{ M{(6ZQ Z+K' >"'*=Q 5. Set aside. J+' \ _+' Y+'''''

STEAK SAUCE

;.^.< '+ .< 5 mins (< 5 mins < 5 mins _< 4-6

INGREDIENTS #==?> • 2 tablespoons prepared yellow mustard • 2 tablespoons Worcestershire sauce #==?M #>/+(2 #=?M #=?M

INSTRUCTIONS =X'{''#''' +;

22 BARI BEEF INTERNATIO- NAL

EF INTERNA BE TIO RI N A A B L

P R S E D M O I O UM F M LTY EATS & SPECIA

BARI BEEF INTERNATIONAL Premium Meats & Specialty Foods

Riviera Beach, FL 800.432.1341 Ocala, FL 800.939.4018 Orlando, FL 800.683.2274

Coming Soon - Port Charlotte, FL

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www.cheneybrothers.com www.baribeefinternational.com