Specialty Products Beef Cuts for Grilling and Roasting Pork Lamb

Total Page：16

File Type：pdf, Size：1020Kb

Specialty Products Beef Cuts for Grilling and Roasting Pork Lamb

Specialty Products PRICES GOOD WHILE SUPPLIES LAST Beef Jerky Small Package $5 German Sausage $4.99/pkg Beef Jerky Large Package $10 WOW! Jalapeno Sausage $2.99/pkg BBQ Sauce Original or Spicy $5.50 Jalapeno Cheese Sausage $4.99/pkg Cajun Fried Turkey $45/each Green Chile Cheese Sausage $4.99/pkg Spiral Sliced Honey Glazed Ham $55/each Chicken Fajita 1.5lb $7.99/pkg Variety of Seasonings Available Bratwurst $5.99/lb Beef Cuts for Grilling and Roasting 80/20 Ground Beef $4.29/lb Tenderloin Tails (Great for Grilling) $8.99/lb Stew Meat 1lb $4.99/lb NEW! Wagyu Briskets $8.99/lb Beef Plate Ribs $7.99/lb Aged Brisket (30 d+) $3.29/lb Marinated Beef Fajitas 1.5lb $15/pkg USDA Aged Prime Brisket $3.99/lb Homestyle Patties $5.29/lb Tri-Tip Roast (Boneless) $5.89/lb Chuck Roast $4.19/lb Coulotte (Picanha) $5.99/lb Steaks (All Steaks below were aged a minimum of 30 days) Premium Aged Tenderloin $32/16 oz. pkg Value Pack NY Strip $10.99/lb USDA Prime Tenderloin $44/16 oz. pkgpkg T-Bone Steaks $9.99/lb Premium Aged Ribeye (Black Label) $32/28 oz. pkgpkg USDA Prime Sirloin $16/16oz pkg Prime Ribeyes $42/28 oz. pkg Value Pack Ribeye Steak $11.99/lb USDA Prime NY Strips $36/28oz pkg WOW! USDA PRIME DRY AGED RIBEYE $19.99/lb Bone in Ribeye $12.99/lb Wagyu Ribeye Steak $50/14oz pkg Pork St. Louis Style Ribs $4.09/lb WOW! Pork Belly $1.99/lb Hickory Smoked Bacon $10.99/pkg Porterhouse Chop Thick Cut $4.99/lb Peppered Bacon $10.99/pkg Double Bone Pork Chops $4.99/lb Jalapeno Bacon $10.99/pkg Ground Pork $3.99/lb Frozen Boston Butts $1.89/lb Breakfast Sausage $4.99/lb Bone-In Pork Chops $1.99/lb Blueberry Sausage $5.99/lb Chorizo $3.99/lb Lamb Bone in Lamb Shoulder $2.99/lb Leg of Lamb, Bone-in $4.99/lb Lamb Shanks $5.99/lb Ground Lamb $3.99/lb Rack Of Lamb $15.99/lb Lamb Loin Chops $9.99/lb Discount will be taken at the register. USDA Prime Dry-Aged Available Call to Reserve Yours Today! You can also place your orders online at www.raiderredmeats.com Office: (806) 742-2804 Retail Store: (806) 742-2882 Ben: (806) 790-6390.

Copy Link

Recommended publications

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.
[Show full text]
Beef Eye Round Steak
DINE IN - CARRY OUT 2055 W. 136th Ave. Unit 154 Broomfield, CO 80023 (In King Soopers Shopping Center) Tel: (303) 252 - 1688 www.saigondragon.net online ordering: www.saigondragonco.com Open 7 Days a Week Sun. - Thu. : 10:00 a.m. - 9:00 p.m. Fri. - Sat. : 10:00 a.m. - 9:30 p.m. Absolutely No MSG Used Gift Certificates Available Party Tray Available We DELIVER ALL DAY $1.00 Delivery Charge with minimum Order of $15.00 within 4 mile Radius Additional $ 2.00 Delivery Charge Between 4 to 6 miles with Minimum Order of $25.00 . FREE FREE t King S 5 Grill Pork Crab Cheese i 2 n Soopers - u Wonton (8) I Spring Roll (2) Z with Purchase with Purchase . of $45 or more t * W. 136 Ave. S * of $25 or more Not valid with other offers No check accepted please mention coupon n Not valid with other offers o j please mention coupon when ordering e T when ordering Carry out or Delivery Only . Carry out or Delivery Only N Vietnamese Cuisine Saigon Chef's Special PHO - Rice Noodle Soup Served with Steamed or Fried Rice Very hot soup - Serve with basil leaves, SC1 Sauteed Mussels . 13.95 bean sprouts & lime SC2 Grilled Mussels in Basil Sauce . 13.95 PH1 Beef Eye Round Steak . 11.95 SC3 Chicken Lemongrass . 13.95 PH2 Beef Cube Brisket . 11.95 PH3 Beef Meatballs . 11.95 SC4 Lamb Lemongrass . 17.95 PH4 Special Combo . 12.95 SC5 Lamb in Curry Sauce . 17.95 Eye round steak, cube brisket & meatballs SC6 Lamb with Combo Veggies .
[Show full text]
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
[Show full text]
Beef Cuts for Portioning
BEEF CUTS FOR PORTIONING CHUCK RIB LOIN SIRLOIN ROUND TOP SIRLOIN STEAK CHUCK ROLL PRIME RIB SHORT LOIN 1184 Beef Loin, Top Sirloin Butt Steak, Boneless STEAMSHIP ROUND 116A Beef Chuck, Chuck Roll 109E Beef Rib, Ribeye Roll, Lip-On, Bone In (Export Style) 174 Beef Loin, Short Loin, Short-Cut 166B Beef Round, Rump and Shank Partially Off, Handle On ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade ORDER SPECIFICATIONS • Quality grade • Quality grade • Quality grade • Thickness or portion weight • Quality grade • Different arm length portion • Fat cover • Length of tail • Thickness of surface fat • Removal of shank meat exclusions - ventral cut • Weight range • Thickness of surface fat • Specify 1184A to purchase without • Thickness of surface fat • Removal of subscapularis • Thickness of surface fat • Weight range the gluteus accessorius and Portioned Top • Portion weight: 30 to 50 pounds Sirloin Steak Cooking method: Moist heat • Length of tail (lip) Cooking method: Dry heat gluteus profundus Cooking method: • Tied or netted • Specify 1184B to purchase center-cut Dry heat – roast (Cap off) – gluteus medius muscle only Cooking method: Dry heat Cooking method: Dry heat CHUCK EYE STEAK PORTERHOUSE STEAK 1116D PSO:1 Beef Chuck, Chuck Eye Roll Steak, Boneless 1173 Beef Loin, Porterhouse Steak ORDER SPECIFICATIONS RIB STEAK ORDER SPECIFICATIONS 1103 Beef Rib, Rib Steak, Bone In TOP SIRLOIN FILET • Prepared from item 116D • Quality grade 1184F Beef Loin, Top Sirloin Butt Steak, Center-Cut, Boneless,
[Show full text]
Order Form | Meat Department Product Name Inserts (650) | South
120 ____ BEEF PLATE BOILING BEEF 221 ____ BEEF ROUND STEAK BONELESS 121 ____ BEEF PLATE SHORT RIBS 222 ____ BEEF ROUND SIRLOIN TIP STEAK 000 ____ BEEF CHUCK ARM POT ROAST 122 ____ BEEF PLATE SPARERIBS 223 ____ BEEF ROUND TOP ROUND STEAK 001 ____ BEEF CHUCK ARM POT ROAST 123 ____ BEEF PLATE SKIRT STEAK 224 ____ BEEF ROUND BOTTOM ROUND STEAK BONELESS 124 ____ BEEF PLATE SKIRT STEAK CUBED 225 ____ BEEF ROUND EYE ROUND STEAK 002 ____ BEEF CHUCK ROUND BONE ROAST 125 ____ ROLLED BEEF PLATE BONELESS 226 ____ BEEF ROUND SWISS STEAK BONELESS 003 ____ BEEF CHUCK ROUND BONE POT ROAST 130 ____ BEEF FLANK STEAK 227 ____ BEEF ROUND TOP ROUND 004 ____ BEEF CHUCK SHOULDER ROAST LONDON BROIL 131 ____ BEEF FLANK STEAK CUBED 005 ____ BEEF CHUCK SHOULDER POT ROAST 240 ____ GROUND BEEF BONELESS 132 ____ ROLLED BEEF FLANK STEAK CUBED DOES NOT EXCEED 30% FAT 006 ____ BEEF CHUCK CLOD ROAST 133 ____ BEEF FLANK STEAK ROLLS 134 ____ BEEF FLANK LONDON BROIL 241 ____ LEAN GROUND BEEF 006-1 ____ BEEF CHUCK SHOULDER CLOD ROAST DOES NOT EXCEED 22% FAT BONELESS 140 ____ BEEF RIB ROAST 242 ____ LEANEST GROUND BEEF 007 ____ BEEF CHUCK 7- BONE ROAST 143 ____ BEEF RIB EYE ROAST DOES NOT EXCEED 15% FAT 008 ____ BEEF CHUCK BLADE ROAST 144 ____ BEEF RIB SPENCER ROAST BONELESS 243 ____ CHILI GROUND BEEF 009 ____ BEEF CHUCK TOP BLADE POT ROAST 150 ____ BEEF RIB STEAK 250 ____ BONELESS BEEF STEW 020 ____ BEEF CHUCK ROAST BONELESS 153 ____ BEEF RIB EYE STEAK 251 ____ BEEF HEARTS 021 ____ BEEF CHUCK CROSS RIB POT ROAST 153-1 ____ BEEF RIB RIB EYE STEAK BONE-IN 252 ____ BEEF MARROW
[Show full text]
Meat Identification Slide Set – TEXT for STUDY GUIDE
1 Meat Identification Slide Set – TEXT FOR STUDY GUIDE PPT Beef – Pork – Veal – Lamb - Variety Meats Instruction Booklet Meat Identification Slide Set This booklet describes the 136 retail meat cuts shown in the Meat Identification Slide Set. Names of the cuts are based on the Uniform Retail Meat Identity Standards (URMIS) system for beef, pork, lamb and veal. Under the URMIS system, each cut has a three-part label GivinG the species of the animal, the wholesale or primal name and the specific retail name. URMIS was developed and is coordinated by the former National Live Stock and Meat Board (currently the National Cattlemen Beef Association) throuGh the work of an Industry-wide Cooperative Meat Identification Standards Committee. On an actual store label, some names may be abbreviated, as approved by the URMIS manual, to save space. In this booklet, the retail names are spelled out in full. Each cut is listed with its complete name, and a General description. Since it was impossible to photoGraph all meat cuts in exactly the same proportion, descriptions include the actual weiGht and size, expressed in both standard and metric terms. Species are shown in the sequence: beef, pork, lamb and veal. Within each species Group, the cuts are shown going from front to rear on the carcass. Additional information can be found at: Http://mdg.ext.msstate.edu/Meat_ID/meat_id_test.Html Http://msucares.com/4H_YoutH/interactive.Html Http://www.beefretail.org/retaURMIS.aspx http://animalscience.unl.edu/meats/id/ http://beef.org/ (once you are in tHis site click on Bovine Myology or Beef Retail blocks for great information) -------------------------------------------------------------------------------------------------------------------------------------------------- 2 BEEF 1.
[Show full text]
Center-Of-The-Platecenter-Of-The-Plate Meatmeat && Seafoodseafood Guideguide Table of Contents
Center-of-the-PlateCenter-of-the-Plate MeatMeat && SeafoodSeafood GuideGuide Table of Contents Beef Page 3 Lamb Page 16 Pork Page 18 Poultry Page 25 Processed Meat Page 31 Veal Page 34 Seafood Page 37 BEEF Mid-Town Favorite Beef, Portioned 7511010ZC CS Beef 10 Oz Choice Cc Strip St Mtfb 4/10 OZ 7621011 CS Beef 11 Oz Choice Cc Strip Ste Mtfb 15/11 OZ 7631012ZC CS Beef 12 Oz Choice Cc Strip St Mtfb 4/12 OZ 7620688ZC CS Beef 8 Oz Strip Stk End Cut Mtfb 8/8 OZ 7758906ZC CS Beef Ch Tendr Stk 6 Oz Off Mtfb 4/6 OZ 7758906 CS r Beef Ch Tendr Stk 6 Oz Off Mtfb 12/6 OZ 7756521 CS r Beef Flap Tip 2X2 Peeled Fresh Mtfb 1/10 LB AVG 7478276C CS r Beef Flat Iron Steak 6 Oz Mtfb 28/6 OZ 7856521 CS r Beef Flp Tip 2X2 Peeled Frozen Mtfb 2/5 LB AVG 7471640C CS r Beef For Stew - Chuck Mtfb 1/10 LB 7653265 CS r Beef Hanging Tender 8 0Z Mtfb 20/8 OZ 7653270C CS r Beef Hanging Tender 9 0Z Mtfb 12/9 OZ 7602850C CS r Beef Loin T Bone Stk 1” Ch Ang Mtfb 1/10 CT 7602816ZC CS Beef Loin T-Bone Choice 16Oz Mtfb 3/16 OZ 7620718ZC CS Beef Ribeye B/I 18Z Cowboy Mtfb 2/18 OZ 7562316ZC CS Beef Ribeye Stk 16 Choice Mtfb 4/16 OZ 7620720ZC CS Beef Ribeye Stk 20 Oz Frenched Mtfb 4/20 OZ 7632573C CS r Beef Short Rib Cross Cut 3” Mtfb 1/23 LB AVG 7631017 CS r Beef Sht Rib B/I 16-18 Oz Long Mtfb 12/16-18 OZ 7631312 CS r Beef Sht Rib Bnls Chuck 12 Oz Mtfb 4/5 PC 7972516ZC CS Beef Sirloin B/I Choice 16 Oz Mtfb 4/16 OZ 7622610 CS r Beef Strip Stk 10 Oz Cc Mff Mtfb/Mff 16/10 OZ 7622210ZC CS Beef Strip Stk 10 Oz Cc Mff Mtfb/Mff 4/10 OZ 7622212ZC CS Beef Strip Stk 12 Oz Cc Mff Mtfb/Mff
[Show full text]
Thermo Steakhouse Menu
MENU STARTERS EXPERIMENTAL CHIPS (C) 45 An explosion of flavors: 9-day brined and smoked pastrami, beet tumbleweed, sweet potato chips, and our own Umami sauce. 511 calories MUSHROOM ARANCINI (D) (M) 35 An Italian classic with a Thermo twist: fried porcini mushroom risotto balls with our own smoked aioli. 681 calories SAMBA SHRIMP (S) (C) 55 A dance of Brazilian flavors: marinated shrimps on crispy chips topped with pineapple pico de gallo. 550 calories BUFFALO CHICKEN BITES 38 Our delicious boneless chicken wings tossed in buffalo sauce. A classic to eat alone or share with loved ones. Served with ranch dip. 657 calories SALADS SMOKED GREEN SALAD (D) (N) 39 Our healthy green salad dressed with smoked and basil oil, topped with feta cubes, toasted almonds and pomegranate seeds. 320 calories CAESAR SALAD BITES (A) 49 Bites of baby romaine lettuce, dressed with a special Caesar dressing, smoked chicken breast, and crunchy croutons, topped with parmesan shavings. 472 calories STEAK SALAD (C) 58 Mixed green salad topped with sliced steak, grilled mushrooms, crispy onions and cherry tomatoes, all dressed in mustard sauce and chimichurry. 462 calories SOUPS BEEF RIBS AND BEETS SOUP (D) 40 Beef ribs meat braised to perfection, served in a rich beetroot soup, with a touch of creamy labneh. 531 calories FRENCH ONION SOUP (D) 32 A special take on the classic french onion soup consisting of caramelized onions, Gruyere cheese croton, and cotton onions. 367 calories STEAKS Steaks are served with one side of your choice. TOP SIRLOIN (250 G) 99 A lean and flavorful cut made from our prime grade MB4+ Black Angus sirloin.
[Show full text]
Retail Meat Identification
Identifying Retail Cuts Brian Estevez and Larry Eubanks Fabrication SIDE Process… QUARTERS PRIMALS (wholesale cuts) SUBPRIMALS RETAIL CUTS Identification Tips Primary factor for identification is BONE Secondary factor is MUSCLE Muscle/Bone shape and size relationship Bone: Most reliable key for identification Retail cut names are often derived from bones Used as a guide to anatomical location Identification Tips Each of the seven categories have an associated bone Picture courtesy of the American Meat Science Association Identification Tips Muscle: Number of muscles in cut Texture of Cut Size: Beef > Pork> Lamb Distinguishing Between Species: Muscle Color: Beef ---- Bright Cherry Red Pork ----- Pinkish Red Cured Pork ----- Pink Lamb ----- Reddish Pink Lamb Wholesale Cut Chart Primals: Flank Leg Loin Breast Rack Shoulder Foreshank Picture courtesy of the American Meat Science Association Beef Wholesale Cut Chart Primals: Flank Round Loin Rib Short Plate Chuck Brisket Picture courtesy of the American Meat Science Association Pork Wholesale Cut Chart Primals: Ham (Pork Leg) Belly Loin Boston Butt Spareribs Picnic Shoulder Picture courtesy of the American Meat Science Association Jowl Beef Round Steak 4H B K 33 ST M Beef Chuck 7-Bone 4H B C 35 ST D/M Pork Rib Chop 4H P H 28 CH D Pork Loin Blade Chop 4H B H 6 CH D/M Lamb Rib Chops 4H L J 28 CH D Pork Baby Back Ribs 4H P O 89 __ D/M Beef Loin T-Bone Steak 4H B H 49 ST D Round Knuckle Sirloin Flank Short Loin Plate Rib Brisket Chuck Inside Skirt Hanging Tender Outside Skirt Plate
[Show full text]
Stock Yards Portion Cut Guide
VE T-A-GLANCE UT ABO THE RE TS A GUI A C ST CU DE BRING THE STEA A portion cut is a portion of the sub-primal cut and the portion most likely to end up on your plate. Each cut is identified with a Use this at-a-glance guide to help operators identify the best beef cuts to use WE K numbering system maintained by the USDA's Institutional Meat Purchase Specifications (IMPS) and the North American Meat for the most common foodservice applications. Processors Association (NAMP). The numbers refer to portion (1,000 series numbers) primal cuts from the five broad areas that represent different sections of the cattle: the Chuck, the Rib, the Loin, the Round and the Brisket/Plate/Flank. ● Indicates cuts that are highly Beef) recommended for certain types of menu ournedos Fingers T / / items, these cuts will produce optimal Recommended) Recommended) Sauce Barbecued results. Sandwiches Beef / Fried GRADING/MARBLING Steak SALES-DIALOGUE TIPS BBQ ❋ rnovers Indicates alternative cuts that produce / Beef Satay Tu Strip Heat) Quality) (Marinating / Porterhouse acceptable results. / • Who is the current COP provider? Chicken Grilled / Grilled Chateaubriand (Mexican / Gravy / Steak Italian / Quality) Spit-Roasted Pies in (Economy) (High Indicates uses for leftovers of these cuts / x (Moist Strip Steak Fondue / • What COP items are on the menu? Specials? (Can befound on their menu) Beef Pot -Bone (Marinated) Broil / Dip Swiss T NY Cubed Breakfast oppings, oppings, Beef (High (Economy-Marinating Rib T Beef Beef T y Cheese / Sandwiches Ribs Mignon Fr Roast
[Show full text]
Disaggregating Beef Demand: Data Limitations and Industry Perspectives
DISAGGREGATING BEEF DEMAND: DATA LIMITATIONS AND INDUSTRY PERSPECTIVES By LAUREN ELIZABETH CLARK Bachelor of Science in Agricultural Economics Oklahoma State University Stillwater, Oklahoma 2017 Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirements for the Degree of MASTER OF SCIENCE May, 2019 DISAGGREGATING BEEF DEMAND: DATA LIMITATIONS AND INDUSTRY PERSPECTIVES Thesis Approved: Dr. Derrell Peel Thesis Advisor Dr. Gretchen Mafi Dr. Bailey Norwood ii ACKNOWLEDGEMENTS: I want to first and foremost thank my generous advisor, Dr. Derrell Peel, for believing in the importance of this project, and allowing me to run with it. Other faculty felt that this research was interesting, but there wasn’t enough data to make it worth the effort. Dr. Peel, instead, saw the value in this body of research and facilitated a unique and valuable research project, unlike any that had been completed before. We traveled nearly 10,000 miles by plane or car to conduct industry interviews, and we got to visit with some pretty extraordinary people and places in Florida, Colorado, Las Vegas, Fort Worth, Kansas, and Oklahoma. The amount of information learned and the industry contacts gained will be valuable, not only for my thesis, but for my future career in the agricultural industry as well and I am forever grateful and indebted to Dr. Peel for providing me with this unique and valuable experience. I would also like to thank all of the individuals we met with throughout the research and interview process. Each person we met with was genuinely excited and supportive of the work we were doing and were generous in the amount of information and time spent with us.
[Show full text]
URMIS Proposed Beef Common Names
1 URMIS Proposed Beef Common Names Row Category UPC Common Name (Scale Line 1) Characteristics (Scale Line 2) Current URMIS Description 1 Brisket 1624 Brisket Edge Beef, Boneless BEEF BRISKET EDGE CUT BONELESS 2 Brisket 1622 Brisket Flat Beef, Boneless BEEF BRISKET FLAT CUT BONELESS 3 Brisket 1623 Brisket Flat Half Beef, Boneless BEEF BRISKET FLAT HALF BONELESS 4 Brisket 1625 Brisket Half Point Beef, Boneless BEEF BRISKET HALF POINT BONELESS 5 Brisket 1626 Brisket Middle Beef, Boneless BEEF BRISKET MIDDLE CUT BONELESS 6 Brisket 1627 Brisket Point Beef, Boneless BEEF BRISKET POINT CUT BONELESS 7 Brisket 1628 Brisket Point Half Beef, Boneless BEEF BRISKET POINT HALF BONELESS 8 Chuck 1033 7-Bone Chuck Roast Beef, Bone In BEEF CHUCK 7 BONE POT ROAST BONE IN 9 Chuck 1034 7-Bone Chuck Roast Beef, Boneless BEEF CHUCK 7 BONE POT ROAST BONELESS 10 Chuck 1035 7-Bone Chuck Steak Beef, Bone In BEEF CHUCK 7 BONE STEAK BONE IN 11 Chuck 1042 7-Bone Chuck Steak Beef, Boneless BEEF CHUCK 7 BONE STEAK BONELESS 12 Chuck 1048 Arm Chuck Roast Beef, Bone In BEEF CHUCK ARM POT ROAST BONE IN 13 Chuck 1049 Arm Chuck Roast Beef, Boneless BEEF CHUCK ARM POT ROAST BONELESS 14 Chuck 1050 Arm Chuck Steak Beef, Bone In BEEF CHUCK ARM STEAK BONE IN 15 Chuck 1056 Arm Chuck Steak Beef, Boneless BEEF CHUCK ARM STEAK BONELESS 16 Chuck 1064 Blade Chuck Roast Beef, Bone In BEEF CHUCK BLADE ROAST BONE IN 17 Chuck 1065 Blade Chuck Roast Beef, Boneless BEEF CHUCK BLADE ROAST BONELESS 18 Chuck 1066 Blade Chuck Steak Beef, Bone In BEEF CHUCK BLADE STEAK BONE IN 19 Chuck 1073 Blade
[Show full text]