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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. -
Butcher Job Description
Position: Head Butcher Updated: June 2021 Reports to: Executive Chef & Chef de Cuisine Job Type: Full-Time Work Location: One location (opening Spring 2022) Position Description: Southall is a premier destination bringing nature, produce and people together in a powerful and unique way. The head butcher will be responsible for managing all animal butchery for the property and its multiple venues. Working in concert with the Executive Chef and the Chef de Cuisine the head butcher will have the opportunity to work with the seasons of middle Tennessee in creating unique, product driven charcuterie and salumi that fully utilize the wealth of amazing product that we have here. Responsibilities • The Executive Sous Chef’s responsibilities will include oversight of the following areas: o The butcher shop, located inside of the commissary space on the ground floor of the inn. Complete, with grinder, buffalo chopper, mixer, sausage stuffer, vacuum packaging machine, all in a 55-degree refrigerated workspace. o Attached to the butcher shop are dedicated meat, fish, and salumi coolers, these will also fall under the Head Butchers purview. • During construction, responsibilities will include sourcing vendors, creating operating and team member manuals, creating spreadsheets for inventory, building relationships with strategic partners, developing HACCP protocols, and creating an opening larder of recipes. • Once Southall is open the Head Butchers responsibilities will include but not be limited to technique development, cost control, inventory, ordering, and maintaining the highest levels of quality and control possible. • Managing, overseeing, and executing the handling, deboning, trimming, tying, trussing, grinding, tenderizing, packaging, storing, weighing, and labeling of all protein-based activities. -
WEHRLE at CAYUGA WEDNESDAY CORNED BEEF
KITCHEN CATERING CHOICES Charlie the Butcher’s Catering Center 446 Cayuga Road, Cheektowaga 626-9722 • PICK UP Choose from our sliced roast beef, kummelweck rolls, ethnic sausage, double smoked ham roast turkey and cooked prime rib. • DROP OFF Great for meetings, social functions. Delivered TONIGHT’S DINNER and set-up - including meat, rolls, salad, condiments, plates, napkins and silverware. MONDAY BAKED HAM .................. 8.99 • FULL SERVICE Be a guest and let Charlie carve the meat, From the butcher shop, Charlie carves his double smoked ham off the bring the salads, set-up and clean-up. bone, served with honey mustard, potatoes and a vegetable. “CARVING BEEF ON WECK” TUESDAY MEAT LOAF ................... 8.99 Hi Everybody, Dine In • Take Out • Take Home Two slices of old fashion meat loaf with gravy, mashed potatoes and I’m proud to say since 1914, our Butcher Shop has spanned a vegetable. three generations. My grandfather, Charles E. Roesch, started this company by offering fresh meats and poultry when times were simple. WEHRLE at CAYUGA WEDNESDAY CORNED BEEF ...... 11.99 In addition to being a successful businessman, he served as the mayor 1065 Wehrle Dr. at Cayuga Lean, tender corned beef brisket, boiled cabbage, carrots, potatoes and of the City of Buffalo from 1930 to 1934. “1 mile from the Buffalo Airport” Broadway Market Polish Rye bread. My father, Charles J. Roesch, continued the family tradition as he maintained quality and service in the prosperous Broadway Market. Serving Lunch and Dinner THURSDAY PRIME RIB ............... 11.99 I’m Charles W. Roesch, better known as Charlie the Butcher Monday - Saturday 10 a.m. -
Features Butcher Boards
Our seasonal deli meats and cheeses are inspired by the We proudly offer 100% grass fed beef, bison, and lamb that are farm raised as original butcher’s shop opened in this location in 1934. well as our free-range, antibiotic-free Amish chicken. BY NURTURING THE ENVIRONMENT AND PRESERVING THE CRAFT OF FOOD ARTISANS, WE SIGNATURES ARE SUPPORTING THE LOCAL AGRICULTURAL BURGERS & SUCH FROM THE HEN BUTCHER’S CLASSIC $13 MEATBALL $12 ECONOMY AND CONTRIBUTING TO CHANGE THAT THE DINER $13 BUTTERMILK MARINATED, SPICY CAPOCOLLO, SALAMI, HAM, HOOSIER GRASS FED MEATBALLS, CURED TWO PERFECT 1/4 LB PATTIES FLAT & CRISPY, SEASONED & GOLDEN FRIED SHARP CHEDDAR, BACON, GARLIC AIOLI, PICKLE WILL ONE DAY MAKE CLEANER, NUTRITIOUS, YOUR CHOICE OF CAJUN OR CLASSIC FRIED PROVOLONE, LTO, MAYO, DIJON, MEAT SAUCE, MOZZARELLA, ARUGULA, HOUSE ITALIAN GARLIC BREAD BETTER TASTING FOOD AVAILABLE TO EVERYONE. BIG AL $14 FRIED CHICKEN SANDWICH $12 SHREDDED BUFFALO $12 BACON, PULLED PORK BELLY, CARAMELIZED ITALIAN $13 Good karma never tasted so good! ONIONS, PICKLED RED ONIONS, JAMESON BBQ LETTUCE, TOMATO, SOPO SAUCE, SOPPRESSATA, SPICY CAPOCOLLO, GRILLED CHICKEN, HOUSE BUFFALO SAUCE, PICKLES, BRIOCHE BUN PEPPERONI, MOZZARELLA, HOUSE ITALIAN, BLUE CHEESE SLAW, SPINACH, TOMATO EL GUAPO $12 HOUSE GIARDINIERA, LTO, MAYO, DIJON TURKEY PESTO $13 PEPPERJACK, ROASTED PEPPERS, JALAPEÑOS, THE PICNIC MAPLE FARMS REFRIED BEANS, SOPO SAUCE LEMON CHICKEN CLUB $12 SMOKING GOOSE SMOKED TURKEY, BLACKENED 1-2 PEOPLE $17 2-3 PEOPLE $25 ARUGULA, POACHED TOMATOES, RED ON- DRUNKEN CHEESE CHICAGO CUT $13 SMOKED CHICKEN BREAST, BACON, LETTUCE, CHICKEN SHARE ‘BASKET’ OF OUR SIGNATURE BUTTER- IONS, PESTO, GREEN RANCH MOZZARELLA ON HAVARTI, ARUGULA, CARAMELIZED ONIONS, TOMATO MIXED WITH A LEMON TARRAGON QUESADILLAS $10 CURDS $9 MILK FRIED CHICKEN TENDERS. -
California Indian Food and Culture PHOEBE A
California Indian Food and Culture PHOEBE A. HEARST MUSEUM OF ANTHROPOLOGY Written and Designed by Nicole Mullen Contributors: Ira Jacknis, Barbara Takiguchi, and Liberty Winn. Sources Consulted The former exhibition: Food in California Indian Culture at the Phoebe A. Hearst Museum of Anthropology. Ortiz, Beverly, as told by Julia Parker. It Will Live Forever. Heyday Books, Berkeley, CA 1991. Jacknis, Ira. Food in California Indian Culture. Hearst Museum Publications, Berkeley, CA, 2004. Copyright © 2003. Phoebe A. Hearst Museum of Anthropology and the Regents of the University of California, Berkeley. All Rights Reserved. PHOEBE A. HEARST MUSEUM OF ANTHROPOLOGY Table of Contents 1. Glossary 2. Topics of Discussion for Lessons 3. Map of California Cultural Areas 4. General Overview of California Indians 5. Plants and Plant Processing 6. Animals and Hunting 7. Food from the Sea and Fishing 8. Insects 9. Beverages 10. Salt 11. Drying Foods 12. Earth Ovens 13. Serving Utensils 14. Food Storage 15. Feasts 16. Children 17. California Indian Myths 18. Review Questions and Activities PHOEBE A. HEARST MUSEUM OF ANTHROPOLOGY Glossary basin an open, shallow, usually round container used for holding liquids carbohydrate Carbohydrates are found in foods like pasta, cereals, breads, rice and potatoes, and serve as a major energy source in the diet. Central Valley The Central Valley lies between the Coast Mountain Ranges and the Sierra Nevada Mountain Ranges. It has two major river systems, the Sacramento and the San Joaquin. Much of it is flat, and looks like a broad, open plain. It forms the largest and most important farming area in California and produces a great variety of crops. -
National Monthly Grass Fed Beef Report Agricultural Marketing Service for the Month of March Livestock, Poultry & Grain Market News Fri
National Monthly Grass Fed Beef Report Agricultural Marketing Service For The Month of March Livestock, Poultry & Grain Market News Fri. March 26, 2021 Negotiated Grass Fed Beef - Wholesale Grass Fed Beef - Direct to Consumer (Retail) Carcass Purchase Size ($/lb) 211.00Avg Item Description ($/lb) Avg Whole 5.75 - 9.00 7.86 Rib Primal Half 5.90 - 11.25 8.39 Ribeye, Boneless, Whole 15.00 - 29.70 19.45 Quarter 5.99 - 11.75 8.94 Ribeye Steak 12.00 - 29.70 19.25 Commodity Grassfed Item Description ($/lb) Avg Chuck Primal Beef* Premium** Chuck Roll 7.00 - 14.27 11.05 Ribeye Steak 16.50 - 33.28 22.61 8.26 14.35 Round Primal Ribeye Roast 16.00 - 26.50 21.56 8.40 13.16 Knuckle, Peeled, Whole Chuck Roast 7.50 - 12.00 9.38 4.76 4.63 Top Round, Inside Flat Iron Steak 13.49 - 32.00 20.05 7.19 12.86 Bottom Round, Gooseneck 9.99 - 11.25 10.52 Rump Roast 8.00 - 10.99 9.56 7.99 1.57 Eye of Round 9.00 - 14.25 11.53 Bottom Round Roast 7.00 - 9.00 8.08 4.31 3.78 Loin Primal Filet Mignon 19.00 - 35.51 29.15 15.55 13.60 Tenderloin, Whole 25.00 - 39.95 31.41 Tenderloin 17.00 - 24.00 19.71 8.52 11.20 Tri Tip 8.20 - 15.98 11.96 Tri Tip 9.00 - 15.25 12.08 6.52 5.56 Top Butt, Sirloin, Whole 10.00 - 17.85 12.97 Sirloin Steak 12.49 - 22.19 17.24 4.93 12.32 New York Steak 20.50 - 32.00 27.37 Sirloin Roast 8.73 - 12.49 10.58 3.99 12.31 Sirloin Steak 15.00 - 22.80 17.71 Brisket 8.00 - 12.00 9.83 3.94 5.89 Flank, Brisket, and Plate Primal Flank Steak 8.99 - 24.19 15.85 7.51 8.35 Brisket, Whole 8.00 - 14.21 10.32 Skirt Steak 12.73 - 20.14 15.17 6.68 8.49 Flank Steak 8.25 - 14.96 12.58 Short Ribs 5.99 - 10.99 7.81 5.89 1.92 Skirt Steak 9.99 - 17.99 13.01 Stew Meat 8.25 - 11.25 9.98 4.98 5.00 Hanger Steak 8.00 - 15.27 10.55 Direct Grass Fed Vs. -
2009 Goat Meat Recipes
GOAT MEAT RECIPES The following goat meat recipes are compiled from numerous listings on the Internet. You will find many more by taking the time to look up “goat meat recipes” online. CHEESE BURGER BAKE (Krista Darnell) 1 lb ground goat 2 cups Bisquick or substitute 1/3 cup chopped onion ¼ cup Milk 1 can (11oz) condensed ¾ cup water Cheddar Cheese Soup 1 cup shredded Cheddar Cheese 1 cup frozen mixed veggies, salt, pepper to taste Preheat oven to 400°. Generously grease rectangular baking dish (13x9x2). Cook ground goat and onions with salt & pepper to taste in 10” skillet over medium heat stirring occ. Until meat is brown, drain. Stir in soup, vegetables and milk. Stir Bisquick powder and water in baking dish until moistened. Spread evenly. Spread meat mixture over batter. Sprinkle with shredded cheese. (Optional additions: Mushrooms) APRICOT MUSTARD GLAZED LEG OF GOAT (Krista Darnell) ¼ cup Apricot jam 1 tsp dried Rosemary 2 tbs Honey Mustard3 lb goat leg, butterflied 2 Garlic Cloves, chopped ½ cup Red Wine 2 tbs Soy sauce 1 cup Beef stock 2 tbs Olive oil Salt & Pepper to taste Combine jam, mustard, garlic, soy sauce, olive oil and rosemary reserving 2 tbs of marinade for sauce. Brush remainder all over goat. Season with salt & pepper. Marinate for 30 minutes. Broil goat for 3 minutes per side. Bake goat at 425° fat side up for 20 minutes or until just pink. Remove from oven and let rest on serving dish for 10 minutes. Pour off any fat in pan. Add Red wine to pan and reduce to 1tbs. -
AUSTIN, TEXAS FranklinBarbecue.Com; Platters Chavez St.; No Phone; Tacos $1.50
Our guide to this month’s featured destinations, including the best places to theDetails eat, sleep, and explore. Otoko Paul Qui’s luxe 12-seat sushi den opens next month. otokoaustin.com; tasting menus from $150. Patrizi’s The best cacio e pepe and carbonara you’ll ever get from a truck. (Pastas are hand- made daily.) patrizis.com; pastas $10–$20. Qui Paul Qui’s namesake restau- rant is actually three concepts in one: a buzzy dining room with a seven-course, $70 set menu; a patio bar serving Filipino food; and a four-seat chef’s counter where Qui can run wild. quiaustin.com. Salt & Time This East Side salumeria and restaurant is the original pioneer of Austin’s artisanal butchery movement. saltandtime.com; entrées $12–$25. Taqueria Taco More A family-run Mexican joint with rave-worthy cabeza de res tacos and a show- stopping salsa bar that makes the trek to North Austin worth- while. 9414 Parkfield Dr., 512-821- 1561; entrées $7–$14. Uchi Sushi savant Tyson Cole is just as inventive as he was 12 years ago, when this legendary Japanese spot opened. uchiaustin. com; small plates $5–$22. Uchiko The impossible choice AUSTIN, TEXAS franklin barbecue.com; platters Chavez St.; no phone; tacos $1.50. for any Austin visitor: Uchi or its (Fire in the Belly p. 88) $12–$17 per pound. Launderette This year’s hottest equally thrilling spin-off? Give up Gardner A gallery-white room opening spotlights global flavors and go to both. uchiaustin.com/ RESTAURANTS is the backdrop for artfully in a converted Laundromat. -
Cutting and Packaging Guidelines What’S in a Box
Cutting and packaging guidelines What’s in a box Detailed cutting specifications for each Braise/ Cut Code Fry/Grill Roast Stew Mince of the cuts begin on the next page Pot Roast and a carcase will make up 20 packs. Contents and weights will vary but, as Topsides B004 12 joints a guideline, each pack should weigh Silversides B002 16 joints approximately 10-12kg and contain: Thick Flanks B003 12 joints • 3 roasting/pot roasting joints – derived Rumps B006 40 steaks from topside, silverside, thick flank, Sirloins B006 60 steaks LMC or brisket Fillets B005 40 steaks • 3-4 packs of grilling/frying steak – Fore Ribs B008 20 steaks derived from rump, sirloin, fillet and Chucks B005/B009/B012 25 kg rib eye LMCs B008 6 joints • 3 packs of braising steaks – derived Briskets B002 14 joints from the chuck eye, feather and blade Thin Flanks B001 10 kg • 1 pack of stewing steak – derived Shin/Heels B004/B001 10 kg from the leg and the shin Dice B001 16 kg • 2 packs of diced beef – derived from Mince B004 22 kg lean trimmings • 3 packs of mince – derived from trimmings The cuts/pack information in this You can print off sheets and indicate what brochure is based on a 300 kg carcase, products are in the box, when you deliver MLC Classification R4H. Therefore, the number/weight of cuts in the packs are it to your customers. intended to act as a guideline only as butchery techniques may vary from one business to another. Code: Topside Joints (traditional) Topside B004 1. -
Chris Mcmenamin Oil Until the Skin Starts to Go Golden and Crispy
PAN FRIED POLLOCK, TOMATO CHUTNEY, BRAISED FENNEL, Harvey’s Point Hotel Lough Eske, Donegal Town, FISH AND DILL CREAM SAUCE County Donegal This is a very simple and easy to make dish, yet it is very flavoursome with a real taste T: +353 (0) 74 972 2208 E: [email protected] LAKESIDE RESO RT - EST. 1989 of the sea www.harveyspoint.com SERVES 4 Ingredients Method For the pollock For the pollock 4 x fresh pollock fillets Heat up a frying pan with a little oil. Season the pollock fillets with a little salt Seasoning and pepper and place them skin side down in the pan. Cook on a medium heat Chris McMenamin Oil until the skin starts to go golden and crispy. Turn the pollock over and add a ONE TEAM. ONE DREAM. 40g butter few cubes of butter and a squeeze of lemon juice. Blessed with a magical location on the shores of Lough Eske, the Lakeside restaurant is the heart and 1 lemon Baste the fish with the butter. Ensure it is cooked through before serving, it may soul of the hotel. The drama of the theatre style open kitchen is balanced by the calm waters of Lough need to go into the oven to finish cooking, depending on the thickness of the fish. Eske, often with swans gliding by while you dine. The Lakeside Restaurant is elegant and formal without For the tomato chutney being fussy. Chef Chris and his talented kitchen brigade are inspired by the finest seasonal ingredients 300g tinned, chopped For the tomato and dill chutney from local and regional artisan producers. -
Tamale Company Cheese Tamale with Roasted
Tamale Company Cheese Tamale With Roasted Corn, Roasted Beets and Tomato Relish Recipe courtesy of Michael Weinstein, Dread Head Chef, featured Grand Prairie Farmers Market chef. Yield: Makes 6 appetizers Tamales 1 six pack of frozen cheese tamales (keep frozen) Relish 1 ear of corn, left in the husk 1 bunch of beets, keep the greens 1 medium tomatoes, small dice ¼ cup onion, small dice ½ tablespoon garlic, finely chopped 25 cilantro leaves ¼ cup Milton’s Spicy Peanuts, cracked 1/8 cup red wine vinegar 1/8 cup lemon juice 1/8 cup Texas Olive Ranch Olive Oil Kosher salt and black pepper For the relish: Preheat the oven to 350°. Roast the corn for 30 minutes and the beets for an hour. The corn should be soft. To check the beets, stick a knife in the beet. If you can remove the knife easily, the beet is ready. Place both inside the refrigerator to cool. When the corn has cooled, peel and remove the kernels off of the cob. When the beets have cooled, peel and thinly dice. Place the corn, beets and the remainder of the ingredients in a bowl and mix together. Season with salt and pepper to taste. For the tamales: Put water in a pot that is large enough to cover the tamales by an inch. Bring the water to a boil and place the tamales in the water and cook for 15-20 minutes. Remove the tamales from their package, remove the husk and place on a plate. Garnish with the relish. Enjoy. Grand Prairie Farmers Market • gptx.org/farmersmarket. -
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