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Stock Yard Quick Guides Pgs:Stock Yard Quick Guide 5/8/09 10:45 AM Page 1 PORTION CUT QUICK REFERENCE GUIDE STOCK YARDS has enjoyed a rich history since it’s establishment in 1893. Stock Yards is HACCP compliant and third party audited. We have streamlined, efficient operations with flexible plant capacity to meet small and large needs. Stock Yards BEEF orders are delivered with your USF order providing one complete delivery for all restaurant needs. C E N T E R O F T H E P L A T E ( C O P ) T H E A D V A N T A G E S O F S A L E S D I A L O G U E T I P S P O R T I O N C U T S T E A K S • Establish the name of your customer’s current COP provider LABOR SAVINGS • Research the menu of your prospective COP customer to determine the cuts allows chefs to go from packaging to they currently feature (Menu may be on their website) preparation • Determine the Stock Yards portion cuts that match the current menu items CONSISTENT CUTS • Inquire about any special portion cut specifications, if any produces more uniform cooking times • Determine the annual spend by indentifying the current volumes by cut and plate presentations • Propose Stock Yards matching products SAFETY • If your pricing seems dramatically different, ask the chef to look at the current product processed under strict USDA federal guidelines label. (Labels will help you match products.) For further help, seek out the COP specialist or category manager at your USF division INVENTORY EASE • Ask for the Sale portion cut steaks provide the exact amount of • If the customer is resistant to changing providers, it never hurts to ask to be the back up product needed for service without waste AGING generally Stock Yards steaks are aged a minimum of 21 days G R A D I N G USDA Prime graded steak is delightfully tender and Prime juicy with a buttery flavor that makes it distinctively A G I N G superior to any other steak. Of all the beef produced in the US, only the top few percent qualify for the Prime Wet-aging and dry-aging improve both the distinction. tenderness and flavor of fine cuts of meat. Stock Stock Yards Angus steak is selected from the top third While they are fairly simple processes -- the Yard of USDA Choice and provides a consistently juicy and Angus muscle tissues of the meat begins to break down flavorful experience. (tenderize) when aged under the proper conditions -- both techniques are done by USDA Choice offers exquisite tenderness and taste. experts under very precise temperatures and This is the most popular grade of beef for its well- strictly controlled circumstances. Generally marbled texture and flavor. Just over half of the beef speaking, aged beef is offered through specialty graded each year earns a grade of Choice. meat purve yors and not readily available Choice through normal retail stores. USDA Select steak is moderately tender and juicy and provides a good value. USDA Select comprises roughly 40% of the beef graded each year. Select Photos Courtesy of the Beef Checkoff P R O F I T C A L C U L A T O R * YOUR MENU PRICE YOUR PROFIT TARGET YOUR TOTAL FIXED YOUR BEEF BUDGET SERVING COSTS – – = $ Subtract $ Subtract $ $ Non-Beef Plate Costs + $ + $ + $ + $ + $ + $ * Courtesy of the Beef Checkoff Stock Yard Quick Guides Pgs:Stock Yard Quick Guide 5/7/09 12:00 PM Page 2 BEEF FOODSERVICE GUIDE* Use this at-a-glance guide to help operators identify the best beef cuts to use for the most common foodservice applications. ● Indicates cuts that are highly recommended for certain types of menu items, these cuts will produce optimal results. ❋ Indicates alternative cuts that produce acceptable results. Indicates uses for leftovers of these cuts x arinated) eef ( Economy) Listed in numerical order by IMPS/NAMP troganoff Stir Fry (M Steak, Swiss Stew / Pot Pies / Turnovers Smoked Rotisserie / Spit-Roasted Beef Steak, T-Bone / Porterhouse Steak, NY Strip / Strip Steak Steak, Cubed / Chicken Fried / Fingers Steak (High Quality) Steak, Breakfast (Marinating Recommended) Prime Rib Roast B Soup Steak (Economy-Marinating Recommended) Pot Roast (Moist Heat) Sliced Beef in Gravy / BBQ Sauce Hash Kabobs / Fondue London Broil Pasta Toppings, Grilled Philly Cheese Steak Skewered Steak / Satay French Dip / Italian Beef Sandwiches S Beef Sandwiches Salad Toppings, Grilled Shredded Beef (Mexican / Barbecued Beef) Beef Ribs Fajitas Filet Mignon / Chateaubriand / Tournedos Roast Beef (High Quality) BEEF CUT IMPS/NAMP Rib, Roast-Ready 109,109A,109D,109E x x x x ● ● ● x ● x ● ● Rib Blade Meat 109B ● ❋ ❋ ● ❋ ● ❋ ● ❋ ● ● ● ❋ ● ● Ribeye Roll 112, 112A x x ❋ ❋ � ● ● ● ❋ ❋ x ● ❋ ● ● Chuck Shoulder Clod 114, 114A, 114B, 114C x x ● ❋ ● ❋ ● ● ● ● Chuck Shoulder Clod, Top Blade Roast 114D ❋ ❋ ❋ ❋ ● ❋ ❋ ❋ ❋ ● ❋ Chuck Shoulder Cold, Arm Roast 114E ● x ❋ ● ❋ ❋ ● ● ❋ ❋ x ❋ ❋ ● ● ● Chuck Roll 116A ● ❋ ❋ ● ❋ ● ❋ ❋ ❋ ❋ ● Chuck Eye Roll 116D ● ❋ ● ❋ ● ❋ ● ❋ ❋ ❋ ❋ ❋ ❋ ● ❋ Brisket 120 ❋ ● ● ● ● ● ❋ ● ❋ Skirt Steak 121C, 121D ● ❋ ● ❋ ❋ ❋ ❋ ❋ ❋ Beef Short Ribs 123, 123A, 123B, 123C, 123D, 130 ● ❋ x Beef Back Ribs 124, 124A ● ❋ ● Diced Beef/Beef for Stewing 135, 135A ❋ ● ● ❋ Round Rump & Shank Partially Off, Handle On (Steamship) 166B x x ● ❋ ● x Knuckle 167, 167A, 167D ❋ ❋ x ❋ ● x ● ❋ ● x ❋ ❋ ❋ ❋ ❋ ❋ ❋ ❋ ❋ ❋ ❋ Top (Inside) Round 168, 169, 169A ❋ ● x ❋●❋❋ ●❋●❋❋❋❋❋● ●❋ ❋ ❋ ● ❋ Bottom (Gooseneck) Round 170, 170A ❋ x ❋ ❋ ● ❋ ❋ ❋ ● ● ● ❋ ❋ Outside Round (Flat) 171B ● x ● ❋ ● ❋ ● ● ● ● ❋ Eye of Round 171C ❋ x ❋❋❋❋❋ ❋❋ ● ❋●❋ Short Loin, Short-Cut 174 x ● ❋ ❋ ● ● Strip Loin, Boneless 180 x ❋ ● ● ● ● ❋ ● ❋ ● ● ● ❋ Top Sirloin Butt 184, 184A, 184B ● ❋ x ●●●● ❋❋●● ●❋❋❋●●❋ ●●❋❋●● Top Sirloin, Cap 184D ❋ ❋ x ❋●●❋ ❋ ●❋●❋●❋●❋●● ❋❋❋❋●● Bottom Sirloin Butt, Flap 185A ● ❋ ❋ ❋ ❋ ❋ ❋ ❋ ❋ ● ❋ ● ❋ ● ● ❋ ❋ ❋ Bottom Sirloin Butt, Ball Tip 185B ❋ ● x ❋ ❋ ❋ ❋ ❋ ❋ ❋ ❋ ● ● ● ● ● ❋ ❋ ❋ Bottom Sirloin Butt, Tri-Tip 185C ❋ ● x ❋❋❋❋❋ ●❋●❋❋ ●❋●❋❋❋ ❋❋ ❋ Full Tenderloin 189, 189A, 190, 190A ● ● ● ● ● ● ❋ ● ❋ ● ● ● ● Flank Steak 193 ● ● ● ❋ ● ● ● ● ❋ ❋ ❋ ● Flat Iron Steak 114D, PS01 ❋ ● x ❋ ❋ ❋ ❋ ❋ ❋ ● ● ● ● ● ● ● Ranch Steak 114E, PS01 ❋ ● x ❋❋❋❋❋ ❋●●❋● ●❋❋ ❋ ● ❋ Petite Tender 114F, PS01 ❋ ● x ● ● ● ❋ ❋ ● ● ● ● ● ● ● * Courtesy of the Beef Checkoff Portion cut steaks generally have a 1 prior to the number above. For instance, Full Tenderloin 189 in portion cut is 1189. Stock Yard Quick Guides Pgs:Stock Yard Quick Guide 5/7/09 12:01 PM Page 3 TENDERLOIN Tenderloin may also be called: Filet Mignon, Petite Filet, Tenderloin Roast, Tenderloin Tails, Tenderloin Cubes, Tenderloin Medallions, Chateaubriand • Extraordinarily Tender •Mild Flavor •Popular Cut Tenderloin Steak, Barrel Cut Tenderloin Tails and Medallions Tenderloin Steak, Side Muscle Off Tenderloin Steak, Side Muscle Off, Defatted Tenderloin Steak, Side Muscle Off, Defatted Skinned, Center Cut TOP SIRLOIN Top Sirloin may also be called: Hip Steak, Rump Steak, Top of Iowa Steak, Top Sirloin Butt Steak, Top Butt • Tenderness Varies •Exceptionally Flavored •Moderately Priced Top Sirloin Butt Steak, Semi Center-Cut (Boneless) Top Sirloin Cap Steak, Boneless Top Sirloin Butt Steak, Center-Cut, Top Sirloin Butt Steak, Center-Cut, Boneless Boneless, Seamed Stock Yard Quick Guides Pgs:Stock Yard Quick Guide 5/7/09 12:05 PM Page 4 PORTERHOUSE and T-BONE Porterhouse and T-Bone may also be called: King Steak • The Porterhouse and Larger Tenderloin Smaller than T-Bone Tenderloin than T-Bone contain both Porterhouse � the tenderloin and the strip steak providing � the guest with the best of both world’s •The Porterhouse has a larger portion of the tenderloin, at least 1 1/4” wide Porterhouse Steak T-Bone Steak NEW YORK STRIP STEAK New York Strip Steak may also be called: Top Loin Steak, Sirloin Steak, Bone- less Sirloin Steak, New York Steak, Kansas City Steak, Club Steak, Shell Steak, Strip Steak, Boneless Hotel Steak, Boneless Hip Steak, Key Strip Steak • Known as the King of Steaks • Firm Texture • Full Flavor Bone-In � Strip, Center Cut, Strip Loin Steak, Bone-In Strip Loin Steak, Bone-In, Center Cut Vein Vein Center Steaks 1-Side Cut Steaks Vein One Side � � � � � � � � Strip Loin Steak, Boneless, Center-Cut Strip Loin Steak, Boneless, Center-Cut Strip Loin Steak, Boneless, Center-Cut Stock Yard Quick Guides Pgs:Stock Yard Quick Guide 5/7/09 12:25 PM Page 5 RIBEYE Ribeye Steak may also be called: Market Steak, Spencer Steak, Beauty Steak, Delmonico Steak, Boneless Rib Steak, Boneless Rib Club Steak, Country Club Steak, Ribeye Roll Steak • The Steak Lovers Steak • Exceedingly Juicy • Robust Flavor Rib Eye Roll, Lip-On, Bone-In Rib Steak, Bone-In Rib Steak, Bone-In, Frenched Boneless Rib Eye Lip Off Rib Eye Roll Steak, Boneless Rib Eye Roll Steak, Boneless Rib Eye Steak, Lip-On Boneless Stock Yard Quick Guides Pgs:Stock Yard Quick Guide 5/7/09 12:33 PM Page 6 VALUE CUTS These cuts have been selected for their relative moderate price and flexible menu options Beef Loin, Bottom Sirloin Butt, Bottom Sirloin Butt, Ball Tip Steak Bottom Sirloin Butt, Tri-Tip Steak Tri-Tip Steak, Defatted Shoulder, Top Blade Steak, Shoulder, Top Blade Steak, Cubed Steak also Flat Iron Steak also Terres Major Shoulder, Arm Steak Shoulder Tender, Portioned Inside Skirt Steak, Boneless Outside Skirt Steak, Skinned Beef for Stewing Short Rib, Bone-In Flaken Style.
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    THE WATERS EDGE AT GIOVANNI’S TAKE OUT MENU - AVAILABLE TUE. - SUN. FROM 1 - 7 PM CALL TO ORDER 203.325.9979 CURBSIDE PICK-UP 2748 BOSTON POST ROAD, DARIEN CT 06820 STARTERS* STEAK & CHOPS* LOCAL CLAMS ON THE HALF SHELL | 12 Butchered here on premises Grass Fed, Certified Angus Beef( CAB) LOCAL BLUE POINT OYSTERS | 13 FILET MIGNON (9OZ) | 39 CLAMS OREGANATA | 12 PETITE FILET MIGNON (6OZ) | 28 TRADITIONAL FRIED CALAMARI | 12 CHATEAUBRIAND FOR 1 or 2 | 40 | 80 Certified Angus MEATBALLS | 10 KING T-BONE STEAK (24OZ) or (36OZ) | 38 | 60 JUMBO LUMP CRAB CAKES | 13 PORTERHOUSE STEAK (24OZ) or (48OZ) | 39 | 79 CHARRED SPANISH OCTOPUS | 15 BONE-IN RIB EYE STEAK (20OZ) | 37 SOUP OF THE DAY | 10 NY STRIP STEAK (12OZ) | 32 KING VEAL CHOP (24OZ) | 37 SALAD LOIN LAMB CHOPS | 35 WEG’s GORGONZOLA HOUSE SALAD | NC*/12 WEG’s KOBE BEEF BURGER | 17 Add-on* WEG’s STEAK SANDWICH | 25 Grilled Chicken | 9 Grilled Salmon | 12 PRIME RIB UPON REQUEST Angus Filet Mignon Tips | 14 WEG FAVORITES PRIME CAB SIGNATURE STEAKS* BONE-IN FILET MIGNON (12OZ) | MKT VEAL CHOP PARMIGIANA | 30 TOMAHAWK STEAK (52OZ) | MKT LINGUINI W/CLAM SAUCE | 25 PASTA PRIMAVERA | 24 Gluten free & whole wheat available Our steaks can SURF* EGGPLANT PARMIGIANA | 24 Add one of the following to your STEAK & make it SURF FROM THE SEA* King Crab | 23 Lobster Tail | 25 BROILED LOBSTER TAIL (9OZ) | 39 MAINE FRESH LOBSTER | MKT SIDES | 7 (Broiled, Fra Diavolo, Steamed, Scampi or Stuffed) WEG STEAK FRIES CENTER CUT ALASKAN KING CRAB LEGS | 59 WEG FRIED ONIONS CHILEAN SEABASS | 35 SPICY SAUTÈED CHERRY PEPPERS & ONIONS FILET OF ATLANTIC SALMON | 28 *All Entrees served with WEG famous Garlic Bread & Aged vinaigrette drizzled salad with crumbled Gorgonzola Cheese.
  • Meat Quality Workshop: Know Your Muscle, Know Your Meat BEEF

    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
  • Beef Cuts for Portioning

    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,