Certified Hereford Beef®
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CERTIFIED HEREFORD BEEF® Certified Hereford Beef® is a premium branded-beef program owned by the 7,000 ranchers of the American Hereford Association, the keepers of purebred Hereford genetics since 1881. Our beef is USDA Certified and comes from Hereford and Hereford-English crossbred cattle genetically proven superior in tenderness and taste. • 100% Product of U.S.A. • Medium or fine marbling texture • Consistent, research-proven quality • Minimally processed with no artificial ingredients • Midwestern grain-fed vegetarian diet • No dairy or Brahman influence • Only steer & heifers under 30 months of age • Yield grade 4 or better • USDA registered, certified and graded • Naturally tender, juicy and flavorful beef 20 Riverview Drive Ph: (845) 236-3090 Fax: (845) 236-3096 Marlboro, NY 12542 www.tomiller.com CERTIFIED HEREFORD BEEF® USDA CHOICE Quality, Consistency and Convenience The Certified Hereford Beef® Choice program is a USDA Choice graded product providing naturally tender, juicy and flavorful beef your customers expect. Certified Hereford Beef cuts are recognized for their consistent size and uniform plate presentation, delivering a high-quality beef program that provides an exceptional eating experience. Our premium product gives both chefs and consumers the plate coverage and yield for todays cost-competitive menu. Ribeye, Lip On Case: #21910 4/15 lb. avg. Split: #21911 1/15 lb. avg. Lip-On Ribeye is essentially a Prime Rib roast without the bones. The “lip” that is left on refers to a two-inch (5 cm) piece of meat that is left on at the end of the ribeye muscle. The lip piece is largely fat, with some meat in it. The extra fat is beneficial for the meat’s moistness during cooking and is quite flavorful. 0x1 Striploin Case: #21936 5/14 lb. avg. Split: #21937 1/14 lb. avg. The striploin is a customer favorite for its great taste and tenderness. It comes from the loin where the most tender cuts are located. The most tender cuts are located in the loin primal. Cuts from the loin require little work to taste great. Indeed, steak lovers consider it almost a sacrilege to marinate them, or to cook them beyond medium rare. Bone In Shortribs Case: #21949 4/15 lb. avg. Split: #21948 1/15 lb. avg. Full of beef flavor and fall-off-the-bone tender. Grill or slow-roast for a succulent beef dish. When braised into submission, beef short ribs become meltingly tender and fortify their cooking liquid with thickening collagen. Grill or slow-roast for a succulent beef dish. PSMO Tenders Case: #21950 12/7 lb. avg. Split: #21951 2/7 lb. avg. PSMO” stands for “peeled, side muscle on”. So, it's a whole beef tenderloin with the side muscles still attached, and mostly peeled. You will have to remove the side meat, also known as the chain meat, and the silver skin. PSMOs have a delicate flavor and is very tender. For the best results, should be cooked no more than medium rare. Top Butt 1/4” Trim Case: #21954 5/13 lb. avg. A beef roast cut from the top butt muscle, which is one of two main muscles of the sirloin. The top butt is a bit better in quality than the bottom butt. A top butt is juicy can be cooked by roasting, grilling, broiling or pan broiling. It can also be cut into strips and stir fried. Peeled Knuckle Case: #51956 6/11 lb. avg. Peeled knuckle is a name sometimes given to sirloin tip roasts, a group of three relatively small muscles, cut from the portion of the beef round next to the sirloin. Together they form a single roast that's suitable either for oven-roasting or braising as pot roast. Eye Round 1/4” trim Case: #21958 10/7 lb. avg. Split: #21959 2/7 lb. avg. A lean, flavorful cut favored by delis to make roast beef. Very lean and economical. Best when cooked to no more than medium rare and sliced thin against the grain. Can be roasted or slow-cooked. Chuck Clod 1/4” Trim Case: #21960 3/21 lb. avg. This cut consists of five distinct muscles, three of which are fabricated into Top Blade, Shoulder Center and Shoulder Tender cuts. The remaining two are generally used for Ground Beef or Stew Meat. Often used for barbecue. It's a bit leaner than brisket, and it has a much more intense beefy flavor. Top Inside Round Case: #21962 2/25 lb. avg. Split: #21963 2/25 lb. avg. The top inside round (called inside round because it comes from the inside of the leg), is a good cut of meat for roasting, as long as it's done slowly at a low temperature. Peeled Tri Tip Case: #21966 12/6 lb. avg. Tri-Tip is a triangular shaped piece of meat that comes on the Hindquarter near the Sirloin Tip, the Top Sirloin and the Fillet Mignon. The key to cooking a Tri-tip, like most roasts, is to cook it low and slow, usually over indirect heat. Low and slow cooking keeps your roasts from turning gray around the edges and drying them out. Hanging Tenders Case: #21968 6/10 lb. avg. Split: #21969 1/10 lb. avg. A hanger steak, also known as butcher's steak, is a cut of beef steak prized for its flavor. Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. The hanger steak is usually the tenderest cut on an animal. Chuck Flap Meat Case: #21930 4/17 lb. avg. Flap meat is cut from the bottom sirloin and is sometimes call beef loin tip. It is less tender than more expensive steaks, but has a good beef flavor. It is ideal for marinating and needs to be cooked quickly on high heat to medium rare. Cut the cooked steak thinly across the grain before serving. Flank Steak Case: #21974 6/7 lb. avg. Split: #21975 2/7 lb. avg. Flank steak is technically not a steak at all. Instead, this popular cut of beef comes from the cow's belly muscles. It's a flavorful piece of meat, but is very lean, containing almost no fat. Flank steak benefits from marinating, and is best enjoyed grilled over high heat or slow-braised. Teres Major Case: #21978 4/15 lb. avg. Split: #21979 1/15 lb. avg. Taken from a muscle in the shoulder that is rarely used (explaining it’s tenderness). It can be grilled or cooked and then cut into medallions and is also perfect for kabobs or fajitas. 80/20 Ground Chuck Case: #21902 4/5 lb. Economical, versatile and flavorful. Holds its shape well for cooking and is ideal for burgers, meatloaf, meatballs and so much more.. 8 oz. Ground Chuck Burgers Case: #21906 1/10 lb. Fresh, preformed burgers made from an 80/20 blend of freshly ground Certified Hereford Beef® chuck that creates an exceptional burger-eating experience. The Local Link Cattle ranchers have always known quality beef comes from great cattle. They knew you had to start out with the best cattle - Hereford cattle - to produce the perfect steak. Our 7,000 local Hereford farm and ranch families have held firm to the principle that great taste is still the key to great beef. At Certified Hereford Beef, we are proud of our rich heritage and the uncompromising dedication to quality from our Hereford farmers and ranchers. That’s how we bring the legacy of naturally great tasting beef from our pasture to your plate. Choose Local, we do. NEW YORK HEREFORD RANCHERS PENNSYLVANIA HEREFORD RANCHERS NEW JERSEY HEREFORD RANCHERS.