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Stock Yards Portion Cut Guide

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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 YARDS ANGUS YARDS • What is the COP volume? Listed in numerical order by IMPS/NAMP USDA PRIME USDA USDA SELECT USDA USDA CHOICE Stroganoff Stir Steak, Stew Smoked Rotisserie Steak, Steak, Steak, Steak Steak, Soup Steak Sliced Skewered Beef Salad Shredded Prime Roast Roast Pot Hash Kabobs London Pasta Philly French Beef Fajitas Filet ® • Do Stock Yards items match up with current COP menu/special items? STOCK PORTION BEEF CUT IMPS/NAMP If not, what added specifications are needed to provide the same cut, trim, Rib, Roast-Ready 109,109A,109D,109E x x x x ● ● ● x ● x ● ● pack, etc.? USDA PRIME graded steak is delightfully tender and juicy with a Rib Blade Meat 109B ● ❋ ❋ ● ❋ ● ❋ ● ❋ ● ● ● ❋ ● ● buttery flavor that makes it distinctively superior to any other Ribeye Roll 112, 112A x x ❋ ❋ F ● ● ● ❋ ❋ x ● ❋ ● ● • Propose the matching Stock Yards items. steak. Of all the beef produced in the U.S., only the top-few Chuck Shoulder Clod 114, 114A, 114B, 114C x x ● ❋ ● ❋ ● ● ● ● cut • Research any price variance – review labels, trim, fresh vs. frozen, breed, percent qualify for the Prime distinction. Chuck Shoulder Clod, Top Blade Roast 114D ❋ ❋ ❋ ❋ ● ❋ ❋ ❋ ❋ ● ❋ Chuck Shoulder Cold, Arm Roast 114E ● x ❋ ● ❋ ❋ ● ● ❋ ❋ x ❋ ❋ ● ● ● grade qualifications. Get COP specialists’ or Stock Yards' help to match up. STOCK YARDS ANGUS is selected from the upper third of the USDA Grades ● ❋ ❋ ● ❋ ● ❋ ❋ ❋ ❋ ● and provides a consistently juicy and flavorful experience. Chuck Roll 116A Chuck Eye Roll 116D ● ❋ ● ❋ ● ❋ ● ❋ ❋ ❋ ❋ ❋ ❋ ● ❋ USDA CHOICE offers exquisite tenderness and taste. This is the most Brisket 120 ❋ ● ● ● ● ● ❋ ● ❋ popular grade of beef for its well-marbled texture and flavor. Just Skirt Steak 121C, 121D ● ❋ ● ❋ ❋ ❋ ❋ ❋ ❋ THE ADVANTAGES OF over half of the beef graded each year earns a grade of Choice. Beef Short Ribs 123, 123A, 123B, 123C, 123D, 130 ● ❋ x Beef Back Ribs 124, 124A ● ❋ ● USDA SELECT steak is moderately tender and juicy and provides a Diced Beef/Beef for Stewing 135, 135A ❋ ● ● ❋ good value. USDA Select comprises roughly 40% of the beef PORTION CUT Round Rump & Shank Partially Off, graded each year. Handle On (Steamship) 166B x x ● ❋ ● x Knuckle 167, 167A, 167D ❋ ❋ ❋ ● ● ❋ ● ❋ ❋ ❋ ❋ ❋ ❋ ❋ ❋ ❋ ❋ ❋ LABOR SAVINGS Stock Yards Angus and Certified Angus Beef ® are available in select markets. x x x Allows chefs to go from packaging to preparation Top (Inside) Round 168, 169, 169A ❋ ● x ❋ ● ❋ ❋ ● ❋ ● ❋ ❋ ❋ ❋ ❋ ● ● ❋ ❋ ❋ ● ❋ Bottom (Gooseneck) Round 170, 170A ❋ x ❋ ❋ ● ❋ ❋ ❋ ● ● ● ❋ ❋ Stock Yards® has enjoyed a rich history since its establishment in 1893. CONSISTENCY Outside Round (Flat) 171B ● x ● ❋ ● ❋ ● ● ● ● ❋ GUIDE.Stock Yards is HACCP-compliant and third-party audited. We have streamlined, Produces more uniform cooking times and plate presentations Eye of Round 171C ❋ x ❋ ❋ ❋ ❋ ❋ ❋ ❋ ● ❋ ● ❋ GUIDE. efficient operations with flexible plant capacity to meet small and large needs. SAFETY AGING Short Loin, Short-Cut 174 x ● ❋ ❋ ● ● Processed under strict USDA federal guidelines Strip Loin, Boneless 180 x ❋ ● ● ● ● ❋ ● ❋ ● ● ● ❋ Stock Yards orders are delivered with your US Foods® order, providing Wet-aging and dry-aging improve both tenderness and flavor Top Sirloin Butt 184, 184A, 184B ● ❋ x ● ● ● ● ❋ ❋ ● ● ● ❋ ❋ ❋ ● ● ❋ ● ● ❋ ❋ ● ● in fine cuts of meat. While they are fairly simple processes – one complete delivery for all restaurant needs. INVENTORY CONTROL Top Sirloin, Cap 184D ❋ ❋ x ❋ ● ● ❋ ❋ ● ❋ ● ❋ ● ❋ ● ❋ ● ● ❋ ❋ ❋ ❋ ● ● the muscle tissues of the meat begin to break down (tenderize) Portion-cut steaks provide the exact amount of product needed Bottom Sirloin Butt, Flap 185A ● ❋ ❋ ❋ ❋ ❋ ❋ ❋ ❋ ● ❋ ● ❋ ● ● ❋ ❋ ❋ for service without waste when aged under the proper conditions – both techniques are Bottom Sirloin Butt, Ball Tip 185B ❋ ● x ❋ ❋ ❋ ❋ ❋ ❋ ❋ ❋ ● ● ● ● ● ❋ ❋ ❋ done by experts under very precise temperatures and strictly ❋ ● ❋ ❋ ❋ ❋ ❋ ● ❋ ● ❋ ❋ ● ❋ ● ❋ ❋ ❋ ❋ ❋ ❋ AGING controlled circumstances. Generally speaking, aged beef is Bottom Sirloin Butt, Tri-Tip 185C x Generally, Stock Yards steaks are aged a minimum of 21 days offered through specialty-meat purveyors and not readily Full Tenderloin 189, 189A, 190, 190A ● ● ● ● ● ● ❋ ● ❋ ● ● ● ● available through normal retail stores. Flank Steak 193 ● ● ● ❋ ● ● ● ● ❋ ❋ ❋ ● Flat Iron Steak 114D, PS01 ❋ ● x ❋ ❋ ❋ ❋ ❋ ❋ ● ● ● ● ● ● ● Ranch Steak 114E, PS01 ❋ ● x ❋ ❋ ❋ ❋ ❋ ❋ ● ● ❋ ● ● ❋ ❋ ❋ ● ❋ Petite Tender 114F, PS01 ❋ ● x ● ● ● ❋ ❋ ● ● ● ● ● ● ● * PROFIT CALCULATOR Portion cut steaks generally have a 1 prior to the number above. For instance, Full Tenderloin 189 in portion cut is 1189. * Courtesy of the Beef Checkoff YOUR MENU PRICE YOUR PROFIT TARGET YOUR TOTAL FIXED SERVING COSTS YOUR BEEF BUDGET $ – $ – $ $ Subtract Subtract = NON-BEEF PLATE COSTS +$ +$ +$ +$ *Courtesy of the Beef Checkoff +$ +$ Contact your US Foods representative for more information on Stock Yards® © 2016 US Foods, Inc. 04-2016 RIBEYE new york strip steak* TOP SIRLOIN · THE STEAK LOVERS STEAK · EXCEEDINGLY JUICY · ROBUST FLAVOR · VERY TENDER New York Strip Steak may also be called: Top Loin Steak, Sirloin Steak, Bone-less Sirloin Steak, Top Sirloin may also be called: Hip Steak, Rump Steak, Top of Iowa New York Steak, Kansas City Steak, Club Steak, Shell Steak, Strip Steak, Boneless Hotel Steak, Steak, Top Sirloin Butt Steak, Top Butt Ribeye Steak may also be called: Market Steak, Spencer Steak, Beauty Steak, Delmonico Steak, Boneless Hip Steak, Key Strip Steak Boneless Rib Steak, Boneless Rib Club Steak, Country Club Steak, Ribeye Roll Steak. *Tail lengths vary from 0” to 4” based on user requirements · TENDERNESS VARIES · EXCEPTIONALLY FLAVORFUL · MODERATELY PRICED Vein Vein Center Steaks 1-Side Cut Steaks 109E 1103 1103B RIBEYE, LIP-ON, BONE-IN (EXPORT STYLE) RIB STEAK, BONE-IN RIB STEAK, BONE-IN, FRENCHED 1184A 1184B 1179 1180A TOP SIRLOIN BUTT STEAK, SEMI-CENTER CUT TOP SIRLOIN BUTT STEAK, CENTER CUT, BONELESS STRIP LOIN, BONE-IN, END-TO-END STRIP STEAK, BONELESS, CENTER-CUT (BONELESS) Vein 1-Side Strip Style Filet or Baseball Style 1112 1112A 1112A RIBEYE ROLL STEAK, BONELESS RIBEYE, BONELESS RIBEYE, LIP-ON Bone-In Strip, Center-Cut 1179A 1180A 1180A 1184D 1184F STRIP LOIN, BONE-IN, CENTER-CUT STRIP STEAK, BONELESS, CENTER-CUT STRIP STEAK, BONELESS, CENTER-CUT TOP SIRLOIN CAP STEAK, BONELESS TOP SIRLOIN BUTT STEAK, CENTER CUT, 109B 124 “COULOTTE” STEAK BONELESS, SEAMED BLADE MEAT BACK RIBS PORTERHOUSE & T-BONE* TENDERLOIN VALUE CUTS Porterhouse and T-Bone may also be called: King Steak Tenderloin may also be called: Filet Mignon, Petite Filet, Tenderloin Roast, Tenderloin Tails, These cuts have been selected for their relatively moderate price and flexible menu options. *Tail lengths vary from 0” to 4” based on user requirements Tenderloin Cubes, Tenderloin Medallions, Chateaubriand · THE PORTERHOUSE AND T-BONE CONTAIN · THE PORTERHOUSE HAS A LARGER PORTION · EXTRAORDINARILY TENDER · MILD FLAVOR · POPULAR CUT BOTH THE TENDERLOIN AND THE STRIP STEAK OF THE TENDERLOIN, AT LEAST 1 1/4" WIDE PROVIDING THE GUEST WITH THE BEST OF BOTH WORLD’S 1185A 1185B 1185D 1100 SIRLOIN FLAP STEAK BALL TIP STEAK TRI-TIP STEAK, DEFATTED CUBED STEAK Larger tenderloin than T-Bone, Smaller tenderloin than at least 1 1/4˝ wide. Porterhouse, at least 1/2˝ wide. 1189A 1190 1190A 1114D 1114D 1114E 1114F TENDERLOIN, SIDE MUSCLE ON TENDERLOIN, SIDE MUSCLE OFF, DEFATTED TENDERLOIN, SIDE MUSCLE OFF, SKINNED SHOULDER, TOP BLADE STEAK SHOULDER, TOP BLADE STEAK SHOULDER, ARM STEAK SHOULDER, TENDER, PORTIONED 1173 1174 1190B 1123 1121D 1121E 135 PORTERHOUSE T-BONE TENDERLOIN, SIDE MUSCLE OFF, 192A 1190C SHORT RIB, BONE-IN, FLANKEN-STYLE PLATE, INSIDE SKIRT STEAK, BONELESS PLATE, OUTSIDE SKIRT STEAK, SKINNED BEEF FOR STEW SKINNED BARREL CUT190B IF WHOLE/UNCUT TENDERLOIN TAILS TENDERLOIN TIPS (2, 3 or 4 ribs).
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