DOCSLIB.ORG

Colonnade Room Menus

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Colonnade Room Menus THE COLONNADE ROOM Monday, November 9, 2020 Tuesday, November 10, 2020 Wednesday, November 11, 2020 ROAST TURKEY* RACK OF LAMB * FILET MIGNON* Tender Slices of White and Dark Slow Roasted Rack of Lamb Filet Mignon grilled to your Roast Turkey Served over Sliced to Your Temp Served with Taste and Served with Traditional Stuffing and Parsley and Garlic Demi-Glace Béarnaise Sauce on the Side Topped with Turkey Gravy CHICKEN CORDON BLEU JUMBO GARLIC SCALLOPS BRAISED OX TAIL Boneless Chicken Breast filled Scallops sautéed and served in a Delicious Braised Ox Tail with with Ham and Swiss Cheese Sesame Garlic Sauce Fresh Herbs and Natural Juices Lightly Breaded Served with Supreme sauce BLUE ZONES INSPIRED GRACIE’S BLUE ZONES INSPIRED RED BEAN SPECIAL STUFFED TOMATO AND SWEET POTATO HASH BLUE ZONES INSPIRED ZUCCHINI Roma Tomatoes filled with A Nutrient dense Dish Filled with NOODLES WITH LENTIL Spinach, Kale, Mushrooms, and Flavor Red Beans, Diced Sweet Carrots, Celery, Zucchini, Basil Squash topped with toasted Potato, Shallots, Garlic and Fresh and Lemon tossed with a Lentil Cashews Thyme and Spring Onion Sauce CHEF’S SPECIAL CHEF’S SPECIAL CHEF’S SPECIAL Veterans Day Favorite Creamed Cheese Manicotti Covered in Meat Steak Quesadilla served with Chipped Beef, Toast Points, Navy Sauce paired with Garlic Bread and Chips, Fresh Guacamole and Potatoes and Green Peas Pickled Italian Vegetables Tropical Fruit Salad CATCH OF THE DAY CATCH OF THE DAY CATCH OF THE DAY Pan Broiled Salmon with Capers Baked Salmon with Lemon Aioli Grilled Mahi Mahi with Sweet Chile Glaze Soup: Lobster Bisque Soup: Chicken Noodle Soup: Albondigas (Mexican Salad: Italian Chop Salad Salad: Tossed Garden Meatball) Sides: Jasmine Rice, Baked Sides: Mashed Potatoes*, Salad: Apple and Bleu Cheese Potato*, Asparagus*, Stir Fry Cornbread Stuffing, Green Beans*, Salad Blend Mixed Vegetable Blend Sides: Roasted Butternut Squash, Yellow Rice*, Steamed Broccoli, Sautéed Mushrooms* Thursday, November 12, 2020 Friday, November 13, 2020 Saturday, November 14, 2020 MEMPHIS BBQ SPARERIBS SHORT RIBS PRIME RIB* Juicy Pork Spareribs Slow Cooked Boneless Short Ribs Slow Slow Roasted Prime Rib of Beef and Basted with Memphis BBQ Mop Cooked and Served in its own Served with Au Jus Sauce Delectable Gravy ROAST HALF DUCK BREAST CHICKEN STROGANOFF LOBSTER NEWBURG Half Duck slow Roasted and Chunks of dark thigh meat chicken Succulent Lobster meat in a rich Crisped served with Raspberry simmered with Onions, mushrooms, Newburg Cream Sauce with Puff sauce on the side and Sour Cream Gravy over Egg Pastry Noodles BLUE ZONES INSPIRED BLUE ZONES INSPIRED CHICKPEA AND BROWN RICE BLUE ZONES INSPIRED SWEET IMPOSSABLE BURGER Mildly Spiced Carrots, POTATO CAKES * A Meatless alternative Burger Chickpeas, Sweet Peppers, Sweet Potatoes Cakes served with made of Plant based ingredients Green Onion and Golden Raisins Lime and Avocado on a Bun over Brown Rice CHEF’S SPECIAL CHEF’S SPECIAL CHEF’S SPECIAL Corned Beef with Cabbage and Italian Sausage Sandwich topped Lamb Stew served in a French Garlic Mashed Potatoes with Peppers & Onions on a Bread Bowl with Oven Roasted Hoagie with Pasta Salad and a Potato and Cauliflower CATCH OF THE DAY side of fresh fruit CATCH OF THE DAY Baked Flounder with Fresh Dill CATCH OF THE DAY * Pan Broiled Grouper with Key Soup: Tomato Grilled Salmon with Sweet Lime Butter Tomato Salsa Soup: New England Clam Salad: Stuffed Avocado Chowder Sides: Garlic Mashed Potatoes*, Soup du Jour: Steak and Potato Macaroni and Cheese, Seasoned Salad: Shrimp Caesar Collard Greens, Steamed Broccoli* Salad: Seafood Sides: Oven Roasted Yukon Gold Sides: Cous Cous, Wild Rice Potato*, Rice Pilaf, Creamed Pilaf*, Mixed Fresh Vegetables*, Spinach, Cauliflower* Roasted Tomatoes Week 4 Please choose 2 sides for each entrée. Please Email orders to [email protected] or Call 591-4851 between 1pm and 4:30 pm Dining room is open for reservations Please Call 438-4668 between 12 noon to 3pm daily. Dinner service is at 5:30 pm .
Load more

Recommended publications
  • ALL NATURAL BRAISED BEEF CHUCK SHORT RIBS This All Natural Product Continues to Be Popular for Those Who Have a Taste for Decadent Comfort Foods
    ALL NATURAL BRAISED BEEF CHUCK SHORT RIBS This all natural product continues to be popular for those who have a taste for decadent comfort foods. Chef's Line® short ribs are braised for 8 hours to achieve the fall-off-the bone result. Now you can serve delicious short ribs without investing the extensive time or labor. Designed and created for chefs with high standards Only ingredients of the highest caliber make their way into our Chef’s Line® products. Designed and created for chefs who insist on the best, Chef’s Line is what you would make if you had the time. Product Inspiration Product Attributes Benefits From gastro-pubs to pop-ups, short ribs are • Choice chuck short rib • All natural finding a place on more and more menus as a • Comes in its own juices; provides • No artificial ingredients great appetizer addition and a traditional approximately three to four portions • Minimally processed favorite entrée. Lightly seasoned with salt • Rectangular in shape • Fully cooked – ready to use and pepper, our all natural short ribs offer • Moist, tender, full-bodied flavor rich flavor without any additives and are a • Braised for 8 hours product of the USA. • Finished product is 75% protein, 25% juice • Product of USA Slowly braised for 8 hours, each portion is • Short rib menu penetration has grown 62% ready to use straight from the bag! We pack over the last 4 years them in their own juices so you can make an au jus reduction that complements any dish. Uses Boost your menu offering by adding a slow cooked taste without the wait.
    [Show full text]
  • 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.
    [Show full text]
  • Cuisines of Asia
    WORLD CULINARY ARTS: Korea Recipes from Savoring the Best of World Flavors: Korea Copyright © 2014 The Culinary Institute of America All Rights Reserved This manual is published and copyrighted by The Culinary Institute of America. Copying, duplicating, selling or otherwise distributing this product is hereby expressly forbidden except by prior written consent of The Culinary Institute of America. SPICY BEEF SOUP YUKKAEJANG Yield: 2 gallons Ingredients Amounts Beef bones 15 lb. Beef, flank, trim, reserve fat 2½ lb. Water 3 gal. Onions, peeled, quartered 2 lb. Ginger, 1/8” slices 2 oz. All-purpose flour ½ cup Scallions, sliced thinly 1 Tbsp. Garlic, minced ½ Tbsp. Korean red pepper paste ½ cup Soybean paste, Korean 1 cup Light soy sauce 1 tsp. Cabbage, green, ¼” wide 4 cups chiffonade, 1” lengths Bean sprouts, cut into 1” lengths 2 cups Sesame oil 1 Tbsp. Kosher salt as needed Ground black pepper as needed Eggs, beaten lightly 4 ea. Method 1. The day prior to cooking, blanch the beef bones. Bring blanched bones and beef to a boil, lower to simmer. Remove beef when it is tender, plunge in cold water for 15 minutes. Pull into 1-inch length strips, refrigerate covered Add onions and ginger, simmer for an additional hour, or until proper flavor is achieved. Strain, cool, and store for following day (save fat skimmed off broth). 4. On the day of service, skim fat off broth - reserve, reheat. 5. Render beef fat, browning slightly. Strain, transfer ¼ cup of fat to stockpot (discard remaining fat), add flour to create roux, and cook for 5 minutes on low heat.
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • A New Approach to Measuring Consumer Acceptability of Beef
    RESEARCH BUllETIN 677 SEPTEMBER, 1958 UNIVERSITY OF MISSOURI COLLEGE OF AGRICULTURE AGRlCULTURAL EXPERIMENT STATION J. H . loNGwELL, Dir«tor A New Approach to Measuring Consumer Acceptability of Beef V. JAMES R HODES, H. D. NAUMAN N, ELMER R. K IEHL, O . E. BRADY, AND R UTH H . COOK (Publio.cioo aucborited September 6. 1958) COLUMBIA, MISSO URI SUMMARY AND CONCLUSIONS Various rechniques employe<! in obr::J.ining consumer evaluation of sclecro:i product crltena impose conditi ons of experimental design which dep:art from usual home consumpdon environment. Consider:able concern has been expressed by resc:archers on the possibilities of 2 "test situation" introducing bias in meas­ urement of consurnet" reactions. A new :approach which de-em phasized the "test environmenc" is reported. A pilot p:anel of 40 f:aculty nmilies purchased :and evaluucd quUtCtS « h«f. T\\"C1"Ity.four of these "quuters" were 1Ctu:al!y composites from 8 q\Urtcn (2 arCUJes) in each of three grades (Choice, Good and St:and:ard ). Eight of the: familia received regubr Good quarters (from four sides) :and eight received regular Standard quarters (from four sida). EV::1luations were made on a postard Khedule enclosed in each p:acbge of meat. There appeared to be a close accepr:abilif}' relarioMhip of the vuious CU!$ within a =ss. There were 461 satisfied comments and only 33 dissatisfied comments. Round steaks were the source ctf I' of the 33 diS5:1tisfied comments. Seven C".I!C1SSC$ h :ad no complaint :about round steaks; three of these .seven had no other compl:ainu; the other four carC1.SSC$ h1rl a 10tai of only five compl1ims.
    [Show full text]
  • HOW MUCH MEAT to EXPECT from a BEEF CARCASS Rob Holland, Director Center for Profitable Agriculture
    PB 1822 HOW MUCH MEAT TO EXPECT FROM A BEEF CARCASS Rob Holland, Director Center for Profitable Agriculture Dwight Loveday, Associate Professor Department of Food Science and Technology Kevin Ferguson UT Extension Area Specialist-Farm Management University of Tennessee Institute of Agriculture CONTENTS 2...Introduction 3...Dressing Percentage 5...Chilled Carcass and Primal Cuts 6...Sub-primal Meat Cuts 6...Factors Affecting Yield of Retail Cuts 7...Average Amount of Meat from Each Sub-primal Cut 9...Summary University of Tennessee Institute of Agriculture Introduction Consumers who buy a live animal from a local cattle producer for custom processing are often surprised. Some are surprised at the quantity of meat and amount of freezer space they need. Others may be surprised that they did not get the entire live weight of the animal in meat cuts. The amount of meat actually available from a beef animal is a frequent source of misunderstanding between consumers, processors and cattle producers. This document provides information to assist in the understanding of how much meat to expect from a beef carcass. The information provided here should be helpful to consumers who purchase a live animal for freezer beef and to cattle producers involved in direct and retail meat marketing. 2 University of Tennessee Institute of Agriculture How Much Meat to Expect from a Beef Carcass Dressing Percentage One of the terms used in the cattle and meat cutting industry that often leads to misunderstanding is dressing percentage. The dressing percentage is the portion of the live animal weight that results in the hot carcass.
    [Show full text]
  • Parrilla Argentina / Argentine Grill
    Churrasco Argentino / The Gaucho Steak, juicy, tender & lean. One pound of Premium Argentine Beef, natural grass fed $ 42.00 Parrilla Argentina / Argentine Grill, $ 38.85 $ 24.00 Special dish from Argentina: consisting of 5 different selected meats: Tenderloin, Argentine Chorizo, Ribs, Pork Loin & Beef Short Ribs. Bife de Chorizo/Sirloin steak 18 oz, very tasty, untrimmed and well marbled $ 37.90 *Ojo de Bife/ Rib Eye Steak 16 oz of well marbled, Premium Certified Natural Black Angus Beef $ 39.90 *Ojo de Bife con hueso / Bone in Rib Eye 32 oz, $ 49.50 Certified Black Angus Beef, full of flavor, untrimmed, well marbled. Exquisite! Pincho Toro Caliente / Argentine Shiskebab, Grilled Tenderloin, Chorizo, Pork Tenderloin and char grilled vegetables on a skewer $ 36.75 Entraña /Skirt Steak, juicy 10 oz strip of Premium Certified Black Angus Beef $ 28.75 Asado de Tira / Beef Short Ribs, $ 28.50 A typical Argentinean cut, firm y tasty, char broiled to your taste. *Bife Costilla Ancho / T-Bone Steak 32 oz, $ 44.75 Untrimmed and well marbled, highly recommended. *Bife de Filete / Porterhouse 38 oz and up $ 52.50 A beautiful combination of Tenderloin and Strip steak, for the beefeater, it is unforgettable Bife de Lomito 12 oz / Tenderloin Steak 12 oz, $ 38.75 Prime center cut of Premium Argentinean Beef. Tender, juicy and lean Bife de lomito 8 oz /Tenderloin Steak petit cut 8 oz $28.50 *Bife Angosto Lomito de Lechon /Pork Tenderloin 12 oz well seasoned with 5 spices, very tender and juicy $ 28.50 Costillitas de Cordero / Grilled (whole) rack of lamb, $ 39.90 New Zeeland spring lamb, marinated in chimichurri and grilled.
    [Show full text]
  • Asado Focuses on the Simplicity of Argentine Cooking. We Pay Homage
    Asado focuses on the simplicity of Argentine cooking. We pay homage to Argentina’s Spanish roots in our smaller plates while the larger meats are cooked over our traditional charcoal-fired parrilla and open fire pit. We look forward to sharing our food, wine and memories of Spain and Argentina with you. Menú: Aliméntame Feed Me Menu Available for two or more guests 5 courses chosen by the chef ~ $70 p/p Not suitable for dietary requirements We are open from 12 till late 7 days a week On Public holidays there will be 10% surcharge on all food and beverage. Amex will attract a charge of 1.9% in addition to the final bill. TAPAS ~ PINTXOS Ostra: Oyster, guindilla pepper dressing, lemon 4.5 Lengua: Grilled beef tongue skewer, chimichurri 5 Pincho Moruno: Andalusian marinated chicken thigh skewer, mojo picon 5 Vieira: Hervey Bay half shell scallop, Galician butter 8 Croqueta: Salt cod croquette, sour cream, pickled fennel 5 Sardina: Sardine on toast, goats cheese, piquillo pepper, fried capers 6 Empanadas: ~ Beef, caramelised onion & smoked almond 6 ~ Sweetcorn, Manchego, Spanish peppers 6 RACIONES Pan con tomate: Toasted bread, tomato, garlic, olive oil, sea salt 5 Alcachofa: Artichoke hearts, grape tomatoes, garlic, chilli 15 Garbanzos Fritos: Chickpea & Manchego chips, smoked paprika aioli 14 Provoleta: Provolone cheese, dried oregano, sherry raisins 16 Costillas de cordero: Slow cooked lamb ribs, charred herb dressing 18 Ensalada de Tomate: Heirloom tomato salad, pickled onion, goat’s cheese, 16 croutons, tomato dressing Tartar: Beef tartare,
    [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]
  • Unlimited Korean
    UNLIMITED KOREAN BBQ Everyone at the table must participate and order the same option Must be 2 Adults+ (No singles for Unlimited BBQ) 1 Hour 30 min Maximum Grill Time Last Call is 20 minutes before time limit Served with Rice, Side Dishes, Lettuce & Dipping Sauces Must order four different types of meats on the first round Option A Adults $23.99 Ages 4-8 $11.99 Kids 3 & Under FREE 1. Samgyupsal 삼겹살 Pork belly 2.Chadolbaegi 차돌배기 Beef brisket 3. Beef Bulgogi 불고기 Beef marinated in sweet soy sauce 4. Chicken Bulgogi 닭불고기 Chicken marinated in sweet soy sauce 5. Spicy Chicken (spicy) 매운 닭불고기 Spicy chicken thigh 6. Dwaeji Bulgogi (spicy) 돼지 불고기 Thinly sliced pork w/spicy sauce Option B Adults $28.99 Ages 4-8 $14.49 Kids 3 & Under FREE 1. Samgyupsal 삼겹살 Pork belly 2.Chadolbaegi 차돌배기 Beef brisket 3. Beef Bulgogi 불고기 Beef marinated in sweet soy sauce Extras 4. Chicken Bulgogi 닭불고기 Coke, Diet Coke, Sprite, Mr. Pibb $2.99 Chicken marinated in sweet soy sauce Extra Rice bowl $1.99 5. Spicy Chicken (spicy) 매운 닭불고기 Rice Cake Sliced $1.99 Spicy chicken thigh Rice Cake Wraps $1.99 6. Dwaeji Bulgogi (spicy) 돼지 불고기 Spicy Pork Sliced Potato FREE 치마살 7. Skirt Steak Kabocha (sweet squash) FREE Fresh cut skirt steak Mushroom FREE 8. Galbi 갈비 Sweet Potato FREE Our famous Sweet soy marinated Short Ribs Steamed Egg or Doenjang Jjigae FREE/per table 9. Galbi Jumulluck 갈비 주물럭 Beef short ribs seasoned with salt, pepper & sesame oil Leftover Charge $10 per person No togo boxes for leftovers given Consuming raw or undercooked meats, poultry, 18% Gratuity for Parties of 6+ seafood, shellfish, or eggs may increase your risk of foodborne illness Max check split limited to 4 cards Option C Adults $31.88 Ages 4-8 $15.99 Kids 3 & Under FREE 1.
    [Show full text]
  • Harris Ranch Beef Short Ribs Thin Sliced & Bone-In
    Harris Ranch Beef Short Ribs Thin Sliced & Bone-In Harris Ranch Thin Sliced Bone-In Beef Short Ribs Our Harris Ranch thin sliced short ribs measure about 8 to 10 inches in length and ¼” thick making them ideal for marinating and fast cooking on the grill. Sometimes referred to as “Korean-style” or “Flanken-style”, our thin sliced short ribs contain small portions of rib bone which enhances their appeal and avor. Each package contains 6 thin sliced ribs and weighs about 1 lb. making them a great choice for an appetizer, entrée or side dish. Perfect when served with an Asian-style dipping sauce. Nutrition Information Product Specifications Product Code: 4566662 Amount Per Serving % DV* Amount Per Serving % DV* UPC Code: 0084706757222 Servings Size: 4 oz. (112g) Total Fat 11g 17% Sodium 85mg Servings Per Container: Varied 4% Piece Weight: Random weight, approx. 1.2-1.3 lbs. Saturated Fat 5g 25% To tal Carbohydrate 0g 0% Case Count: 10 Calories 190 Trans Fat 0g Pro tein 21g Calories from Fat 100 Case Weight: Random weight, approx. 12-13 lbs. Cholesterol 65mg 22% *Percent Daily Values are based Case Size: 16” x 11” x 14” on a 2,000 calorie diet. Iron 15% Not a significant source of dietary fiber, sugars, calcium, vitamin A and vitamin C. Cases/Pallet: 108 Case Cube: .406 INGREDIENTS: BEEF, FLAVORS High: 12 Tie: 9 Cooking Instructions Tare: GRILL: Cook over medium coals for 15 minutes, turning every 3 minutes. Shelf Life Minimum ??? days BROIL: Preheat oven to 450°. Place ribs on cooking rack.
    [Show full text]
  • How Much Meat?
    The information in this OKLAHOMA DEPT. OF AGRICULTURE, brochure represents an FOOD, & FORESTRY average. The actual live weight to retail cuts yield varies, and is dependent on various factors such How Much as breed, fat to muscle ratio, cutting order, age, Meat? etc. Oklahoma Department of Agriculture, Food, & For- estry offers its programs to Food Safety Division all eligible persons regard- Meat Inspection Services less of race, color, national Food Safety Division origin, religion, sex, age, or handicap and is an Equal Meat Inspection Services Opportunity Employer Phone: 405-522-6119 Fax: 405-522-1060 Visit us at: http://www.oda.state.ok.us Tel: 405-522-6119 1,000 lb. Steer 610 lbs. Beef 430 lbs. Retail Cuts (on the hoof) (on the rail) (cut & wrapped, bring home) • Round 103.2 lbs. Round Steak Rump Roast Sirloin Tip Steak 1,000 lb. Round 24% Pikes Peak Roast Cubed Steaks Stew Beef & Ground Beef • Sirloin 38.7 lbs Sirloin Steak Stew Beef & Ground Beef Sirloin 9% • Short Loin 34.4 lbs. Porterhouse Steak Not all of the cow makes it to the T-Bone Steak table. On average, a 1,000 pound Stew Beef & Ground Beef steer will only weigh approximately Flank • Flank 17.2 lbs. 61% of it’s live weight once it makes Short Loin 4% Flank Steak 8% Short Ribs it to the rail. This approximate 39% Ground Beef loss during the slaughter and dress- • Rib 38.7 lbs. ing procedure is a result of the ani- Rib Eye Steak mal being bled and the hide, head, Rib Steaks Back Ribs hooves, viscera, lungs and heart be- Rib Short Stew Beef & Ground Beef ing removed.
    [Show full text]