DOCSLIB.ORG

Interfolio, Inc. 1400 K St NW 11Th Floor Washington, DC 20005 P: (877) 997-8807 F: 267-295-8740 E: [email protected] 5169694

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Interfolio, Inc. 1400 K St NW 11Th Floor Washington, DC 20005 P: (877) 997-8807 F: 267-295-8740 E: Info@Interfolio.Com 5169694 Interfolio, Inc. 1400 K St NW 11th Floor Washington, DC 20005 p: (877) 997-8807 f: 267-295-8740 e: [email protected] 5169694 Marcus Moreno, Winter State University Application Credentials Interfolio Career Center Demo Marcus Moreno Feb 23, 2018 From Customer Support & Operations Center Interfolio, Inc. We are pleased to send the enclosed credentials for your review, at the request of the applicant. As required by the Family Educational Rights and Privacy Act of 1974, these credentials are transmitted to you on the condition that you not allow other parties access to them without written consent of the applicant. Please destroy these credentials when they are no longer in use. This credentials packet was created on behalf of the candidate by Interfolio, Inc., an Internet-based credentials management company. Interfolio is the world leader in online credential file management, providing the highest level of commitment to professional, secure, and reliable document management and distribution. This is a certified copy of the original credentials stored with Interfolio, Inc. For letters of recommendation, applicants choose to store either confidential or non-confidential letters. Any confidential document is marked as such in the list below. The following documents are enclosed for your review: 1 Test CV C.V. 2 pages 2 Test Cover Letter Cover Letter 2 pages 3 Recommendation from P. Kim for Top Chef Confidential Letter of Recommendation or Evaluation 1 page CONFIDENTIAL ---END OF DOCUMENTS--- We sincerely appreciate your time in reviewing the candidate's credentials. If you have any questions regarding our partnership with Interfolio or the credentials management process, please email a support specialist at [email protected], visit http://www.interfolio.com, or call them toll-free at (877) 997-8807. Interfolio Internal Use Only: pages: 5 END Bacon ipsum dolor amet sausage bresaola ham jowl andouille picanha jerky turducken t­bone biltong doner pork loin pastrami alcatra tail. Jowl meatloaf ham hock prosciutto salami, short ribs landjaeger brisket rump leberkas t­bone pig kielbasa flank. Pastrami pork short loin, ham hock boudin alcatra cow shoulder. Salami capicola kielbasa bacon drumstick doner beef ribs meatball corned beef. Kielbasa flank pork tongue chuck. Short loin filet mignon ham hock, picanha kielbasa jowl fatback. Short loin spare ribs prosciutto, tongue shoulder jowl bresaola boudin sausage turkey bacon t­bone pork tail. Turkey picanha rump, tenderloin pork belly landjaeger hamburger drumstick shankle strip steak. Kielbasa tenderloin shank jowl turkey chicken pork corned beef strip steak cupim. Bresaola ham jerky pastrami filet mignon pork loin pork chop pig pancetta meatloaf shankle turkey. Capicola beef ribs drumstick kielbasa picanha jowl. Cow chuck tenderloin, beef filet mignon pork loin tri­tip alcatra ham meatball strip steak porchetta. Ground round frankfurter shankle venison. Strip steak pork belly beef ribs cupim shoulder landjaeger. Beef filet mignon shoulder, spare ribs porchetta short loin biltong landjaeger pork belly brisket. Short loin chuck ribeye, jerky capicola pork chop sausage porchetta. Biltong meatloaf bacon capicola landjaeger pancetta bresaola flank picanha t­bone shank. Pork jowl turducken, biltong turkey tail strip steak shoulder cow frankfurter. Swine jerky filet mignon, tri­tip andouille beef tail. Jowl venison picanha frankfurter pastrami. Cow spare ribs sirloin shankle jerky frankfurter short ribs ham hock ball tip boudin bresaola. Chicken leberkas cupim biltong turducken. Porchetta jerky jowl t­bone pork belly turkey tail swine strip steak tri­tip. Landjaeger pancetta pork leberkas pig hamburger tenderloin venison bresaola chicken kevin shoulder salami pork chop. Pastrami pork tongue venison hamburger drumstick sausage swine biltong tenderloin short ribs brisket kielbasa frankfurter. Biltong sausage turkey frankfurter, tail pork belly pork chop pig t­bone drumstick. Pork loin bacon tongue fatback hamburger. Beef pig picanha sausage tail, meatloaf filet mignon t­bone beef ribs sirloin ground round swine jerky kevin. Picanha ham hock pork belly porchetta filet mignon. Beef ribs chicken kevin ham hock, sausage tenderloin ribeye short ribs leberkas. Does your lorem ipsum text long for something a little meatier? Give our generator a try… it’s tasty! Bacon ipsum dolor amet sausage bresaola ham jowl andouille picanha jerky turducken t­bone biltong doner pork loin pastrami alcatra tail. Jowl meatloaf ham hock prosciutto salami, short ribs landjaeger brisket rump leberkas t­bone pig kielbasa flank. Pastrami pork short loin, ham hock boudin alcatra cow shoulder. Salami capicola kielbasa bacon drumstick doner beef ribs meatball corned beef. Kielbasa flank pork tongue chuck. Short loin filet mignon ham hock, picanha kielbasa jowl fatback. Short loin spare ribs prosciutto, tongue shoulder jowl bresaola boudin sausage turkey bacon t­bone pork tail. Turkey picanha rump, tenderloin pork belly landjaeger hamburger drumstick shankle strip steak. Kielbasa tenderloin shank jowl turkey chicken pork corned beef strip steak cupim. Bresaola ham jerky pastrami filet mignon pork loin pork chop pig pancetta meatloaf shankle turkey. Capicola beef ribs drumstick kielbasa picanha jowl. Cow chuck tenderloin, beef filet mignon pork loin tri­tip alcatra ham meatball strip steak porchetta. Ground round frankfurter shankle venison. Strip steak pork belly beef ribs cupim shoulder landjaeger. Beef filet mignon shoulder, spare ribs porchetta short loin biltong landjaeger pork belly brisket. Short loin chuck ribeye, jerky capicola pork chop sausage porchetta. Biltong meatloaf bacon capicola landjaeger pancetta bresaola flank picanha t­bone shank. Pork jowl turducken, biltong turkey tail strip steak shoulder cow frankfurter. Swine jerky filet mignon, tri­tip andouille beef tail. Jowl venison picanha frankfurter pastrami. Cow spare ribs sirloin shankle jerky frankfurter short ribs ham hock ball tip boudin bresaola. Chicken leberkas cupim biltong turducken. Porchetta jerky jowl t­bone pork belly turkey tail swine strip steak tri­tip. Landjaeger pancetta pork leberkas pig hamburger tenderloin venison bresaola chicken kevin shoulder salami pork chop. Pastrami pork tongue venison hamburger drumstick sausage swine biltong tenderloin short ribs brisket kielbasa frankfurter. Biltong sausage turkey frankfurter, tail pork belly pork chop pig t­bone drumstick. Pork loin bacon tongue fatback hamburger. Beef pig picanha sausage tail, meatloaf filet mignon t­bone beef ribs sirloin ground round swine jerky kevin. Picanha ham hock pork belly porchetta filet mignon. Beef ribs chicken kevin ham hock, sausage tenderloin ribeye short ribs leberkas. Does your lorem ipsum text long for something a little meatier? Give our generator a try… it’s tasty! Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer venenatis fermentum eros in fermentum. Cras a condimentum ipsum, et imperdiet ligula. Mauris vehicula nec magna sit amet mattis. Mauris scelerisque sem gravida tellus faucibus, eu molestie lectus elementum. Etiam ullamcorper ipsum sit amet sapien lacinia, at aliquam nulla hendrerit. Morbi iaculis, dolor a eleifend aliquam, ligula nisl pharetra nibh, eu aliquet libero eros lacinia lacus. Pellentesque venenatis lacus non rutrum venenatis. Nam vehicula sagittis mattis. Sed nec dolor suscipit, fringilla leo in, congue urna. Nunc porttitor ex lectus, sit amet rhoncus risus auctor molestie. Maecenas rutrum aliquet felis et tincidunt. Vivamus et rutrum dolor, vitae hendrerit purus. Aliquam erat volutpat. Phasellus facilisis eros quam, eu tempus risus eleifend a. Maecenas congue, neque eget ornare ultricies, tellus nulla consectetur enim, vitae condimentum mauris ante eget ex. Cras a nisi nisl. Suspendisse enim odio, scelerisque ac lacus vitae, volutpat euismod erat. Cras dictum interdum nisl, et malesuada odio euismod ac. Phasellus pharetra tempor neque, quis fermentum neque pretium id. Quisque ultrices tincidunt turpis mollis tempus. Quisque vel convallis libero. Sed vel justo at diam finibus aliquet sed eu ex. Suspendisse ut diam consectetur, laoreet velit nec, ornare sem. Etiam gravida mauris finibus sapien molestie luctus. Ut consequat felis eget porttitor faucibus. Proin ultricies massa vel lacus tempus mollis. Integer sed sollicitudin sem, vel lobortis sapien. Vestibulum ante ipsum primis in faucibus orci luctus et ultrices posuere cubilia Curae; Maecenas vitae lorem quis leo posuere facilisis eu id est. Pellentesque ut ligula felis. Morbi rhoncus mi sem, vel mollis tortor cursus id. Vivamus tempor ultricies turpis quis ullamcorper. In hac habitasse platea dictumst. Interdum et malesuada fames ac ante ipsum primis in faucibus. In vitae varius mauris, quis elementum velit. Vestibulum id erat erat. Nullam elementum maximus mi et malesuada. In at ipsum ante. Ut diam ante, laoreet quis eros sit amet, interdum ultrices felis. Praesent interdum posuere justo, sit amet rutrum nunc pretium eu. Nulla euismod ante sollicitudin magna fringilla, in commodo massa feugiat. Aliquam erat volutpat. Sed vitae mi dictum, laoreet velit et, luctus sapien. Morbi id urna mi. Maecenas accumsan, mauris volutpat dignissim bibendum, nisl odio vehicula elit, quis tempus ipsum risus facilisis sem. Integer mi lorem, imperdiet non posuere in, feugiat et velit. Quisque at magna pellentesque, viverra mauris eget, vestibulum eros. Suspendisse lobortis felis lobortis enim vulputate, id auctor orci porta. Nullam sed nibh sapien. Sincerely, Prisca .
Load more

Recommended publications
  • Official Listing of LAP-Aflatoxin USDA-Approved Laboratories
    Official Listing for the Export Verification (EV) Program of Ready-To-Eat (RTE) Products for Destined for Canada (Last Revised July 6, 2021) The program is designed to verify an establishment’s control of closed-faced sandwiches destined for Canada. The participants listed below have been evaluated by the United States Department of Agriculture (USDA), Food Safety Inspection Service (FSIS), and have been found to be in conformance with the requirements of the USDA, Agricultural Marketing Service (AMS) Export Verification (EV) Program of Ready-To-Eat (RTE) Products Destined for Canada. For closed-faced sandwiches produced under FSIS voluntary inspection, AMS conducts microbiological testing, on behalf of FSIS, to verify the adequacy of the establishment’s food safety system in producing RTE products. Only establishments participating in this program can export closed-faced sandwiches to Canada. Web Site: https://www.ams.usda.gov/services/imports-exports/rte-canada Export Verification Program Eligible Plants: Establishment V Company Products Number Buddy's Kitchen, Inc. Post-lethality exposed: 21150 Hamburg Ave Turkey Sausage, Egg White Patty, American Cheese, White Lakeville, MN 55044 English Muffin Back Bacon (Canadian Bacon), Egg White Patty, American Thomas Webber, VP Food Safety Cheese, Wheat English Muffin Phone: 952-843-3955 Chicken Apple Sausage, Yellow Egg Patty, American Cheese, Wheat English Muffin Email: [email protected] V4226B Turkey Sausage, Egg White Patty, American Cheese, Wheat English Muffin Nick Gould, QA Supervisor
    [Show full text]
  • Abstract Nobles, Currey Allen
    ABSTRACT NOBLES, CURREY ALLEN. Processing Factors Affecting Commercially Produced Pork Bacon. (Under the direction of Dana J. Hanson.) Three studies were performed to assess the effects of processing and ingredient parameters on the production yields and consumer acceptance of pork bacon. Products were produced at a commercial processing facility and processed under standard plant procedures. Study 1 was conducted to assess the effect of sodium phosphate reduction on processing yields and consumer sensory perception of bacon. Standard sodium phosphate level bacon (SP) and low sodium phosphate level bacon (LP) were produced at a commercial bacon processing facility. The SP bacon was formulated to 0.05% sodium phosphate in the finished product. LP bacon was formulated to 0.005% sodium phosphate in the finished product. SP bacon trees (N=9; 575 individual pork bellies) and LP bacon trees (N=9; 575 individual pork bellies) were produced. Phosphate reduction had no effect (p>0.05) on smokehouse and cooler yields. Phosphate reduction also showed no effect (p>0.05) on yield of #1 and #2 bacon slices. At 30 days post processing consumers rated LP bacon higher than SP bacon (p<0.05) in the attribute of overall liking, but there was no clear preference (p>0.05) of either product among consumers. At 110 days post processing SP bacon was rated higher by consumers (p<0.05) than LP bacon in the attribute of overall flavor liking, but there was no clear preference (p>0.05) for either product. Sodium phosphate reduction was not detrimental to processing yields and still produced a product that was well received by consumers.
    [Show full text]
  • Meat Purchasing Guide Eighth Edition March 2019
    Now contains over 700 beef, veal, lamb, mutton and pork cuts Meat purchasing guide Eighth edition March 2019 1 Contents How to use this guide 3 Quality and consistency for Link to the Cutting the meat industry Specifications on our website 4 Beef & Lamb: Higher standards, Please quote this code better returns and product name when you place your order 5 Red Tractor farm assurance or search online pigs scheme Beef 6 Beef carcase classification Each section is 7 Beef index colour-coded for 9 Beef cuts easy use Veal 50 Veal index 51 Veal cuts Product description and useful hints Lamb 66 Lamb carcase classification 67 Lamb index 68 Lamb cuts Mutton 92 Mutton index 92 Mutton cuts Pork 96 Pig carcase classification 97 Pork index Cutting specifications 99 Pork cuts Our website contains our entire range The information in this booklet was compiled by Dick van Leeuwen. of step-by-step cutting specifications that your supplier can use. Visit ahdb.org.uk/mpg 2 Quality and consistency for the meat industry Meeting the demands of the meat buyer Dick van Leeuwen Lifestyle changes and the increasing Born in Holland, Dick van Leeuwen did his training at the widely acclaimed demand from the discerning consumer Utrecht School of butchery and he is now acknowledged as a leading have led to tremendous changes and authority in butchery skills and meat processing. pressures on the red meat industry in Dick has worked in retail outlets, processing plants and at the Meat and terms of product integrity and Livestock Commission, where he developed many new products and consistency.
    [Show full text]
  • MEAT SALES PRICE LIST All Items May Not Be in Stock
    KSU MEAT SALE Sales Hours: Department of Animal Science Fridays 12:00-5:45 pm Weber Hall Room 166 Phone 532-1279 expires date 05/31/05 MEAT SALES PRICE LIST All items may not be in stock BEEF ROASTS PRICE/lb. PORK ROASTS PRICE/lb. Brisket, Bnls $2.79 Loin Roast, Bnls $3.49 Chuck Roast, Bnls $2.39 Picnic Roast, Bnls $1.49 Eye Round Roast, Bnls $2.89 Shoulder Butt Roast, Bnls $1.59 Inside Round Roast, Bnls $2.99 Sirloin Butt, Bnls $2.99 Outside Round Roast, Bnls $2.59 PORK CHOPS AND STEAK Rib Roast $8.99 Blade Chops $1.89 Round Tip Roast, Bnls $2.79 Blade Steak $1.79 Rump Roast, Bnls $2.99 Bnls Pork Chops $3.69 Shoulder Roast, Bnls $2.29 Butterfly Chops $3.69 Sirloin Butt $3.89 Center Chops $2.79 BEEF STEAKS Pork Tenderloin $5.29 Club Steak $5.69 Rib chops $2.79 Cubed Steak $3.49 Sirloin Chops $2.09 Eye Round Steak $3.49 PORK-MISCELLANEOUS Flank Steak $4.79 Back Ribs $1.69 Inside Round Steak $3.29 Country Style Ribs $2.09 K.C. Strip Steak $6.69 Ground Pork $1.29 Mock Tender Steak $3.69 Ground Pork Patties $1.49 Outside Round Steak $2.99 Heart $1.09 Porterhouse Steak $6.49 Liver $0.79 Ribeye Steak $6.59 Pork Jowl $0.99 Round Tip Steak $3.19 Neck Bones $0.99 Skirt Steak $2.99 Pig Feet $0.89 T-bone Steak $6.39 Pork Kidneys $0.99 Tenderloin Steak $12.29 Spare Ribs $1.89 Top Sirloin Steak, Bnls $3.89 PARTIALLY PROCESSED BEEF-MISCELLANEOUS Bratwurst $2.69 Beef Back Ribs $1.69 Fresh Italian Sausage, Bulk $2.89 Beef Bones $0.99 Por-con Burger (pork-bacon) $2.19 Beef Heart $1.09 Potato Sausage $2.69 Beef Liver $1.09 Sausage $1.39 Beef Tongue $1.69
    [Show full text]
  • Uniform Retail Meat Identity Standards a PROGRAM for the RETAIL MEAT INDUSTRY APPROVED NAMES PORK
    Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK This section is organized in the following order: SELECT AN AREA TO VIEW IT Species Cuts Chart LARGER SEE THE Species-Specific FOLLOWING Primal Information AREAS Index of Cuts Cut Nomenclature PORK -- Increasing in and U.P.C.Numbers Popularity Figure 1-- Primal (Wholesale) Cuts and Bone Structure of Pork Figure 2 -- Loin Roasts -- Center Chops INTRODUCTION Figure 3 -- Portion Pieces APPROVED NAMES -- Center Chops BEEF Figure 4-- Whole or Half Loins VEAL PORK Figure 5 -- Center Loin or Strip Loin LAMB GROUND MEATS Pork Belly EFFECTIVE MEATCASE MANAGEMENT & Pork Leg FOOD SAFETY MEAT COOKERY Pork Cuts GLOSSARY & REFERENCES Approved by the National Pork Board INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK INTRODUCTION APPROVED NAMES BEEF VEAL PORK LAMB GROUND MEATS EFFECTIVE MEATCASE MANAGEMENT FOOD SAFETY MEAT COOKERY GLOSSARY & REFERENCES INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK INTRODUCTION APPROVED NAMES BEEF VEAL PORK LAMB GROUND MEATS EFFECTIVE MEATCASE MANAGEMENT FOOD SAFETY MEAT COOKERY GLOSSARY & REFERENCES INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE Uniform Retail Meat Identity Standards A PROGRAM FOR THE RETAIL MEAT INDUSTRY APPROVED NAMES PORK INTRODUCTION APPROVED NAMES BEEF
    [Show full text]
  • Cooking Temperatures (Oven)
    Cooking Temperatures (Oven) 1. Bottom Round Roast- Bake at 325 degrees for an hour and a half or until internal temperature is 135 degrees 2. Eye Round Roast- Cook at 350 degrees F for 20 for 25 minutes per pound. 30 minutes per pound at 350 degrees F until Internal Temperatures reaches 175 degrees F 3. Top Round Roast- Bake for 15 minutes at 450 degrees. Then reduce the oven to 325 degrees and bake for an hour or until an instant read thermometer reads 135 to 140 degrees. Remove from the oven and tent with tin foil for 15 minutes. 4. Chuck Roast- Sear first! Cover and roast at 250 degrees on the center rack for 2 hours. Remove from oven and take roast from pan - best in crockpot 5. Top Sirloin Roast- Place in the oven at 375 degrees, and roast until you reach an internal temperature of 130 F for medium rare. For each additional 'step' of doneness, add ten degrees. So medium would be 140, medium-well, 150, and well-done 160. 6. Brisket- Preheat the oven or smoker to 225 degrees F. Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours. 7. Standing Rib Roast- Bake at 350 degrees for 16 to 18 minutes a pound, to an internal temperature of 120 degrees. For a 7-pound roast, that's going to be about two hours 8.
    [Show full text]
  • Uniquely Brazilian... WELCOME
    WELCOME In Brazil, Picanha is the very best cut of meat, famed for its succulent texture and exceptional flavour. It’s from this celebrated cut of meat that we take our name. Picanha by Fazenda fuses the traditional gaúcho style grilling and Rodizio dining with continuous tableside service of different prime cuts of meat, including beef, chicken, pork and lamb and a gourmet salad and sides bar to accompany your meats. Let us know how you prefer your meat cooked; rare through to well done – we are happy to serve all our cuts to your taste. All our meats are served as soon as they are ready, in no particular order by our uniquely brazilian... gaúcho chefs, but please feel free to ask for your preferred cut to come out next. A glass of sparkling Jeio Prosecco on arrival, our December menu with two special meat cuts, and a dessert sharing board with petit fours. December 2018 Menu lunchtime selection JEIO PROSECCO & OUR DECEMBER SELECTION 25.60 OUR REGULAR DECEMBER SELECTION 17.90 evening selection JEIO PROSECCO & OUR DECEMBER SELECTION 36.70 OUR REGULAR DECEMBER SELECTION 28.70 VEGETARIAN / VEGAN / FISH /picanhachester lunchtime selection @picanhauk JEIO PROSECCO & OUR DECEMBER SELECTION 25.60 OUR REGULAR DECEMBER SELECTION 17.90 evening selection 01244 311839 JEIO PROSECCO & OUR DECEMBER SELECTION 28.60 [email protected] OUR REGULAR DECEMBER SELECTION 23.00 Please note that additional drinks and desserts are not included unless otherwise stated. 27 Newgate St Chester CH1 1DQ MEATS VEGETARIAN, FISH & VEGAN LUNCH DINNER picanha (Cap of rump) The beautiful cut of meat from which we take our name, Picanha, is juicy, for even more choice… choose from… full-flavoured and sure to melt in the mouth.
    [Show full text]
  • 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
    [Show full text]
  • Uniquely Brazilian... WELCOME PRICES
    WELCOME In Brazil, Picanha is the very best cut of meat, famed for its succulent texture and exceptional flavour. It’s from this celebrated cut of meat that we take our name. Picanha by Fazenda fuses the traditional gaúcho style grilling and Rodizio dining with continuous tableside service of different prime cuts of meat, including beef, chicken, pork and lamb and a gourmet salad and sides bar to accompany your meats. Let us know how you prefer your meat cooked; rare through to well done – we are happy to serve all our cuts to your taste. All our meats are served as soon as they are ready, in no particular order by our uniquely brazilian... gaúcho chefs, but please feel free to ask for your preferred cut to come out next. PRICES December 2017 Menu A glass of sparkling Jeio Prosecco or Veuve Clicquot on arrival, our December menu with two special meat cuts, and a dessert sharing board with petit fours. JEIO PROSECCO LUNCH: 25.20 EVENING: 35.50 JEIO PROSECCO LUNCH: 25.20 /picanhachester VEGETARIAN/VEGAN/FISH OPTION EVENING: 30.50 @picanhauk VEUVE CLICQUOT LUNCH: 32.50 EVENING: 43.80 VEUVE CLICQUOT LUNCH: 32.50 @picanhauk VEGETARIAN/VEGAN/FISH OPTION EVENING: 38.80 Veuve Clicquot option includes a glass of dessert wine. In addition to our usual selection of meats, our December menus include a glass of 01244 311839 Jeio Prosecco or Veuve Clicquot (you will need to select which drink you wish to have [email protected] when you book your meal), and a dessert sharing board with petit fours.
    [Show full text]
  • Bacon Ipsum Dolor Amet Flank Frankfurter Shankle Tenderloin Bresaola Beef Ball Tip Kielbasa Ribeye Short Loin Sirloin Pork Beef Ribs Chuck
    Bacon ipsum dolor amet flank frankfurter shankle tenderloin bresaola beef ball tip kielbasa ribeye short loin sirloin pork beef ribs chuck. Pancetta short ribs jerky venison pork belly fatback capicola tri-tip cupim. Pork belly jerky strip steak filet mignon frankfurter. Short loin ham ribeye pastrami tail t-bone. Sirloin cupim chicken brisket pork loin ham hock shankle hamburger pork pork chop ham beef meatloaf sausage ribeye. Sirloin cow hamburger venison andouille. Turkey cupim bacon shank tri-tip. Tri-tip short loin turkey bacon pork chop pancetta short ribs landjaeger shankle cupim tail chuck turducken. Flank filet mignon strip steak tenderloin pork chop turkey. Tenderloin pastrami fatback, salami bacon flank kevin tail pork chop. Kielbasa shank pork meatball, cupim biltong cow filet mignon pork chop sausage. Sirloin turkey chuck tri-tip doner alcatra short ribs frankfurter flank spare ribs pig drumstick salami capicola pastrami. Doner tail swine shoulder, capicola tongue tri-tip chuck bacon beef ribs hamburger. Ribeye porchetta turducken cupim picanha. Pastrami pancetta boudin pork loin shoulder. Shoulder biltong porchetta pork belly beef. Pancetta beef ribs meatball rump boudin frankfurter swine. T-bone ribeye kevin, filet mignon short ribs bresaola strip steak beef ribs chicken. Ball tip hamburger cupim pork loin leberkas, flank pork belly drumstick. Ham hock pork pig fatback hamburger beef ribs jowl. Filet mignon kevin ham hock biltong chuck short ribs landjaeger capicola beef cow venison alcatra doner shankle pancetta. Short loin bacon andouille turducken biltong frankfurter picanha brisket drumstick pancetta tri-tip pork chop pork. Fatback beef ribs ribeye sirloin. Ground round doner cow bacon shankle strip steak.
    [Show full text]
  • Canadian Pork Buyers Guide
    CANADIAN PORK BUYERS’ GUIDE PORK SHOULDER PORK LOIN PORK LEG PORK BELLY PORK RIBS LOIN, BACK RIBS CPI#C505 BELLY, RIB IN CPI#C410 SHOULDER, BLADE (BUTT) SHOULDER, PICNIC, LOIN, BONE-IN CPI#C200 LOIN, BONELESS CPI#C201 CPI#C320 HOCK-ON CPI#C310 LEG (FRESH HAM) CPI#C100 LEG (FRESH HAM), FLANK REMOVED CPI#C101 BELLY, SIDE RIBS CPI#C500 BELLY, SKINLESS CPI#400 BUYERS’ GUIDE SHOULDER, BLADE (BUTT), SHOULDER PICNIC, BONELESS, LOIN, RIB RACK, NINE BONE, LOIN, SHORT CUT BACK, BONELESS CPI#C325 GLOVE CUT STYLE CPI#C316 FRENCHED CPI#C210 BONELESS CPI#205 LEG (FRESH HAM), BONELESS, LEG (FRESH HAM), BONELESS, FOUR PIECE SKINLESS CPI#C105 (INSIDE, OUTSIDE, KNUCKLE, LIGHT BUTT) CPI#110 BELLY, SIDE RIBS, BREAST BONE RETAIL AND FOODSERVICE END-USER GUIDE REMOVED CPI#C501 BELLY, SKINLESS, SQUARE CUT CPI#401 BELLY, SIDE RIBS, CENTRE CUT CPI#C502 SHOULDER, BLADE (BUTT,) SHOULDER, PICNIC, LOIN, SHORT CUT BACK, BONELESS, FALSE LEAN AND BELLY LOIN, SHORT CUT BACK, BONELESS, CAPICOLA, BONELESS CPI#C330 BONELESS CPI#C315 STRIP REMOVED CPI#C209 MAIN MUSCLE CPI#C211 LEG (FRESH HAM), INSIDE, LEG (FRESH HAM), OUTSIDE, LEG (FRESH HAM), KNUCKLE, BONELESS CPI#C107 BONELESS CPI#C106 BONELESS CPI#C108 BELLY, SKINLESS, SINGLE RIBBED CPI#C405 BRISKET BONE CPI#C821 WWW.VERIFIEDCANADIANPORK.COM SHOULDER, PICNIC, FRONT SHANK MEAT, SHOULDER, PICNIC, CUSHION, LOIN, TENDERLOIN LOIN, RIB CAP (FALSE LEAN) LOIN, SIRLOIN BELLY, SKINLESS, SINGLE RIBBED, SHOULDER, RIBLETS, LOIN, BUTTON BONES PECTORAL MEAT CPI#C346 BONELESS CPI#C319 BONELESS CPI#C345 CPI#C227 CPI # 229 CPI#C235 LEG
    [Show full text]
  • 2014-Campbell-Culinary-Trendscape
    Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) Tracking the ebb and flow of North American food trends can be a daunting task, even for a seasoned culinary professional, which is why we take a team approach to monitoring food trends. We begin with our most valued resource—culinary intuition. We draw first on the expertise of our global team of chefs and bakers and the inspiration that they find in culinary tours, literature and many other sources including our trusted industry partners. This year we have taken our collective ideas and compiled our first-ever CCBI Culinary TrendScape report, which highlights what we see as the trends to watch—the foods that excite our palettes and our imagination. Some of these trends may inspire future Campbell products, while some may not. Either way, we think it’s important to stay on the pulse of what people are eating and how their tastes are evolving as a result of global influences. 2014 HOT TOPICS This 2014 Culinary TrendScape report offers our unique point of view on what we’ve These themes are identified as the ten most dynamic food trends to watch, from Brazilian Cuisine to the driving force behind Bolder Burgers. We also look at overarching themes—hot topics—that have risen this year’s top trends to the top in the marketplace. Authenticity • A Balanced Some themes, like authenticity and interest in a balanced lifestyle, have been hot Lifestyle • Distinctive Flavors • topics the past few years and remain influential in this year’s TrendScape.
    [Show full text]