Top Round Steak Cooking Instructions
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Superior PhỞ Menu
Superior Phở Menu Large: $11.75/ Small: $10.75 Carry-out: $11.75 X-Large: $13.75/ XX-Large: $21.75 1. Phở chín (noodle soup with well done brisket) 2. Phở tái (noodle soup with eye-round steak) 3. Phở tái chín (combination of pho 1 and 2) 4. Phở tái sách (noodle soup with eye-round steak and beef tripe) 5. Phở chín sách (noodle soup with well done brisket and beef tripe) 6. Phở tái nạm (noodle soup with eye-round steak and well done flank) 7. Phở chín nạm (noodle soup with well done brisket and flank) 8. Phở tái nạm gầu (noodle soup with eye-round steak, fat brisket, and flank) 9. Phở chín nạm gầu (noodle soup with well done brisket, fat brisket, and flank) 10. Phở Hoa (noodle soup with beef shank) 11. Phở bò viên (noodle soup with meat balls) 12. Phở dặc biêt (noodle soup with all previously listed meats, except meat balls) 13. Phở gà (noodle soup with chicken) 14. Phở chay (noodle soup with herbs and bean sprouts) Large: $9.50 Small: $8.50 Extras Bread Loaf $2.00 Vegetable Medley $4.00 Bò Viên (meatballs in broth) $10.00 To-Go Plastic Containers $0.50 Thêm thịt tái (extra eye-round steak on the side) $9.75 Extra Noodles $2.00 Thêm thịt (double meat) $7.75 Extra Broth (bowl) $2.00 Hành trần nước béo (cooked green onion) $0.95 Extra Broth (quart) $4.00 Hành dấm (pickled onion) $0.95 Extra Shrimp / Beef Tendon $4.00 Rice Bowl $2.00 Shrimp Substitute for Beef in Pho $3.00 Fried Rice Bowl $4.00 Appetizers 1A. -
The Perfect Steak Seared in Cast Iron
COMPLIMENTARY The Ultimate Cooking Experience® The Perfect Steak Seared in Cast Iron The Chefs’ Secret Ingredient – 100% Natural Lump Charcoal Korean-Style Gochujang Barbecue Short Ribs ALSO IN THIS ISSUE: Simply Perfect Cooking New Products & EGGcessories Recipes from Our Culinary Partners v19.9 COMPLIMENTARY Th e Ultimate Cooking Experience® v9.19 CONTENTS The Perfect Steak Seared in Cast Iron The Chefs’ Secret Ingredient – 100% Natural Lump Charcoal Korean-Style Gochujang Barbecue Short Ribs ALSO IN THIS ISSUE: Simply Perfect Cooking New Products & EGGcessories Recipes from Our Culinary Partners Welcome to the Culinary World of the Big Green Egg. Years ago, I had the good fortune of enjoying a meal prepared in a traditional clay kamado and was amazed at the incredible flavor this way of cooking gave to foods. But I was not EGGs, EGGcessories & Cooking Tools as satisfied with the low quality and inferior thermal properties of the typical kamado grill, so for over forty years our company has 2 Your Life Will Never Taste the Same lovingly nurtured and enhanced our product, constantly striving to make it the very best. 4 The Big Green Egg Family Along the way, we’ve gained a loyal following from everyday grillers to culinary aficionados 6 Simply Perfect and world class chefs throughout the world. 8 100% Natural Lump Charcoal When you purchase an EGG you are getting nothing but the very best quality, and 10 Why an EGG Works Better… By Design your investment in our amazing product is protected by a successful company with a 24 Pizza and Baking on the EGG reputation for manufacturing excellence. -
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. -
Product Instructions
PRODUCT INSTRUCTIONS STEAKBURGERS Place in freezer upon arrival, unless you plan to thaw to use immediately. Freeze up to 6 months. Thaw in refrigerator. Do not thaw at room temperature. STEAKBURGERS OUR STEAKBURGERS are all made from ground USDA Choice Beef trimmings, giving them the best flavor even before any seasonings are added. You can be assured that we take the highest food safety precautions when producing all three flavors of burgers for your home. We hope you enjoy our Original Steakburgers, Cheddar & Bacon Steakburgers or our Sweet Vidalia Onion Steakburgers plus all ship with our complimentary seasoning. COOKING INSTRUCTIONS TO GRILL: 1. Start with thawed steakburgers (please allow 1-2 days for thawing in the refrigerator prior to use.) 2. Heat your grill. If using charcoal, heat until coals are nearly ashy white – a medium-high temperature. If using a gas grill, heat to a medium-high temperature. 3. While the grill is heating, season both sides of the burgers with the complimentary seasoning (if desired). 4. Place the burgers on the hot grill and sear each side to lock in the juices – approximately 2-3 minutes for each side. 5. After searing is complete, move your burgers on the grill to an indirect heating position & place the lid on the grill. Tip – Do not use the spatula to push down on burgers – you will lose the juices! 6. Continue cooking until desired temperature is reached – approximately another 5-6 minutes to get a well done burger. 7. If you plan to add cheese, lift grill lid and add during the final minute of cooking. -
Dry Aged Cooking Tips
156 Perdue Rd. Barnesville, GA 30204 www.thousandhillscattleranch.com #thousandhillsorganic Phone (678) 967 – 1559 7 TIPS TO COOK DRY AGED STEAKS PERFECTLY Dry-aged steaks are different from fresh-cut steaks. During the dry-aging process, we’ve removed a significant amount of moisture to concentrate and enhance the beef flavors. Some beef cuts lose as much as 25% to 30% of their weight in water. One consequence is that they will quickly become dry if you overcook them. So we recommend cooking dry-aged steaks no more than medium rare. Keep in mind that a dry-aged steak will not be as “bloody” as a fresh-cut steak cooked to the same doneness. Here are our 7 top tips on how to prepare your dry-aged steaks to perfection. 1. If your dry-aged steak is frozen, then thaw it slowly — preferably in the refrigerator 2 to 3 days prior to cooking. Then remove from the refrigerator an hour before cooking to allow it to reach room temperature. If you don’t have 3 days to slowly thaw your steak, then thaw it more rapidly by placing in a bowl of cold water. 2. Wait until just before cooking to season generously with salt. If you apply salt too soon, it will pull moisture out of the meat. And when the surface of the meat is wet, it is more difficult to sear and seal the steak. Also, be generous with the salt, because some of it will come off the steak during the searing and resting phase of cooking. -
Cooking Tips & Tricks View Guide
Tips & Tricks for the OP300 Series Ninja® Foodi™ Traditional Oven to Foodi™ Slow Cooker to Foodi™ Adjusting the Recipe Quantity Convert oven recipes by using the Bake/Roast function For recipes traditionally cooked in a slow cooker If you are cooking fewer ingredients than the recipe and reducing the cooking temperature by 25°F. for 8 hours on Low or 4 hours on High, try cooking calls for, remember to reduce the cook time. them on HI pressure in your Foodi™ for 25–30 minutes Check food frequently to avoid overcooking. with at least 1 cup of liquid. If you’re cooking a bit more, increase the cook time. We recommend using an instant-read or digital Please reference your Foodi™ cooking charts for more Always check ingredients frequently, and test the thermometer to check the internal temperature of your information on pressure cooking specific ingredients. internal temperature of your food to ensure it is fully food to ensure it is fully cooked before consuming. cooked before consuming. Cooking functions • Use hot water when pressure cooking to • Evenly coating your vegetables with • Fruits and vegetables should be patted help your Foodi™ build pressure faster. a little oil before air crisping will help as dry as possible before being placed achieve a perfect level of crispiness. in the Cook & Crisp™ Basket. • Arrange ingredients as evenly as • Lay ingredients flat and close together possible in the Cook & Crisp™ Basket to optimize space, but individual pieces for consistent browning. should not overlap or be stacked. • Most fruits and veggies take 6–8 hours, while jerky takes 5–7 hours. -
Top Steak Cuts & Cooking Hints Cheat Sheet by [Deleted]
Top Steak Cuts & Cooking Hints Cheat Sheet by [deleted] via cheatography.com/2754/cs/4629/ Loin 4. Shank Boneless Sirloin Steak Beef Shank Center Cut NY Strip Steak (Bonele ss) Beef Shank End Cut *Porte rhouse Steak Beef Stew Meat Shell Sirloin Steak (Bone-I n) Recommend: T-Bone Steak Best prepared with moist cooking methods, like braising or in stews Tenderloin Steak (Filet Mignon) and stock. Whole Peeled Tenderloin Recommend: 5. Plate This part has the most tender and expensive cuts. Boneless Stew Beef Use dry cooking methods for these, including broiling, grilling and Beef Short Ribs (Boneless or Bone In) roasting. Recommend: The plate cuts can be medium in their toughness and are best braised and even boiled. 2. Rib Rib Eye Steak (Bonele ss) 6. Flank Rib Eye Steak (Bone In) Flank Steak Rib Eye Roast (Boneless) Rib Eye Roast (Bone In) Recommend: The most popular cut from the flank, very delicious Beef Back Ribs grilled, as long as the meat is marinated first. Recommend: 7. Round Meat from the rib section offers steaks and roasts that are tender and flavorful. Bottom Round Steak Better when prepared with dry cooking methods, and not marinated. Bottom Round Roast Eye Round Steak 3. Chuck Eye Round Roast Eye Round Sandwich Steak Chuck Steak (Boneless) Top Round Steak Chuck Steak (Bone-In) Top Round Roast Chuck Roast (Bonele ss) Top Round Bracciole Chuck Roast (Bone-In) Top Round Sandwich Steak Chuck Eye Steak Top Round London Broil Boneless Chuck Top Blade Steak Sirloin Tip Steak Boneless Shoulder Steak Sirloin Tip Roast Boneless Shoulder Roast Sirloin Tip Steak Silverside Boneless Shoulder London Broil Silver Tip Silverside Roast Beef Cubed Steak Sirloin Tip Sandwich Steak Recommend: Some of the most economi cal, yet flavorful cuts. -
Surf and Turf Is Perfect for Special Occasions Your Condiments Refrigerator
FOOD TeFLASH IN THEnderPAN loving carrots Cooked carrots accounts for the differ- ences between Josh’s and and creamy pasta Luci’s carrot pasta recipes. create a warming, Carrot pasta epitomizes hearty dish what a farm cook might prepare in winter, but car- rots are always in season, By Ari LeVaux which makes this a go-to More Content Now dish any time of year. Rich, sweet and full of fat and any of my carbs, carrot pasta is what a favorite reci- human being wants to eat. pes come from Josh first showed me the M the kitchens recipe, which he learned of farmer friends. There from Luci in a short phone Luci’s Carrot Pasta (left) and Josh’s version (right). [ARI LEVAUX] is a pleasing elegance to conversation and immedi- farm cookery. It’s a cuisine ately went his merry way Carrot Pasta your carrots, they should start to shrink forged by the circum- with. Luci had learned it down as the water in the carrots cooks off. stances of a land-based from her sister’s ex-hus- Serves 4 Add ¾ of the cheese, the butter, half of the lifestyle, yet makes total band, Ernesto, who learned • 1 pound pasta (Josh says “big noodles garlic, the hot pepper and the anchovies sense in the home kitch- it from his mom in Milan. like rigatoni work better at mixing with if using, and let it slowly caramelize with ens of anyone who wants Knowing Josh and Luci the sauce than skinny noodles that stick the lid on. -
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 -
Beef Steak Different Names
Beef Steak Different Names SHORT LOIN T‐Bone/Porterhouse Club Steak Tenderloin Steak Also Known As: Filet Mignon Fillet de Boeuf Fillet Steak Tournados Medallions Top Loin Steak, Boneless Also Known As: Ambassador Steak Strip Steak Boneless Club Steak Hotel‐Style Steak Kansas City Steak NY Strip Steak Veiny Steak Top Loin Steak, Bone‐in Also Known As: Sirloin Strip Steak Delmonico Steak Chip‐Club Steak Country Club Steak Strip Steak Shell Steak RIB Rib Steak RIB‐EYE STEAK Also Known As: Beauty Steak Delmonico Steak Market Steak Spencer Steak PLATE Skirt Steak ‐ is actually the diaphragm muscle that is cut into portions weighing about 1½ pounds each. This less tender cut benefits from a tenderizing marinade and should be carved across the grain into thin slices for serving. Skirt steak is the original cut used for fajitas. Also Known As: Fajita Meat Inside Skirt Steak Outside Skirt Steak Philadelphia Steak BEEF HANGER STEAK This steak is part of the diaphragm muscle and is best served rare or medium rare. This is a large, thin, flat steak that is great marinated and is flavorful and chewy. Slice it thinly across the grain to serve. Broil, Panfry or Stir‐fry Also Known As: Beef "Hanging Tender". Also sometimes spelled "Hangar" Steak. Hanging Tenderloin Butcher’s Steak FLANK Also Known As: Flank Steak Flank Steak Fillet Jiffy Steak London Broil SIRLOIN [Baron of Beef ‐ Large Roast of the Whole Sirloin Not Cut Down The Backbone] Also Known As: Sirloin Steak Flat‐Bone Steak Pin‐Bone Steak Round‐Bone Steak Wedge‐Bone Steak Top Sirloin Steak, -
Fries Sandwiches- Coach's Steak & Hoagie House Salads $8.50
COACH’S STEAK & FRIES HOAGIE HOUSE JV-$5.50 VARSITY $7 • IRISH – BACON, SCALLIONS, WHITE CHEDDAR 44 E STATE ST • PHILLY- STEAK, FRIED ONIONS, TOPPED WITH DOYLESTOWN, PA 18901 CHEESE WHIZ 215 348 7066 • FREEDOM- PORK ROLL, FRIED ONIONS, WHITE CHEDDAR • CANADIAN- CANADIAN BACON, MONTREAL WWW.COACHSTEAKANDHOAGIE.COM SEASONING, WHITE CHEDDAR JV- $4 VARSITY $5.50 STARTERS • BOARDWALK- STEAK FRIES, SEA SALT, MALT • WINGS 5 $6 10 $11 VINEGAR buffalO, spicy garlic, BBQ, Teriyaki, • KING CRAB- STEAK FRIES WITH CRAB honey BBQ, garlic parmigiana SEASONING • CHICKEN FINGERS $7 • STEAK FRIES- THICK CUT “SKIN ON” • MOZZARELLA STICKS $5 • ITALIAN- PARMIGIANA, GARLIC, OREGANO • ONION RINGS $5 • FRENCH FRIES- TRADITIONAL • HOT DOG $4 DIPPING SAUCES • GRILLED CHEESE $5 spicy ranch, seasoned sour cream, marinara, malT vinegar, cheddar, Whiz SALADS $8.50 • CHICKEN CAESAR SALAD SANDWICHES- • CHEF SALAD- TOMATO, CUCUMBER, EGG, whiTe, WheaT, Or rye bread STRIPS OF HAM, TURKEY, ROAST BEEF, • CLUBS- turkey, rOast beef, ham, chicken Or PROVOLONE tuna salad $9 • GRILLED CHICKEN BREAST SALAD- SPRING • TURKEY OR CORNED BEEF SPECIAL- sWiss, MIX, CHICKEN, ROASTED RED PEPPERS, ONIONS, coleslaW, Russian dressing $6 PARMIGIANA • CHOOSE YOUR OWN- ham, Turkey, rOasT • ROMAINE LETTUCE WRAPS- CHICKEN OR beef, chicken Or Tuna salad $6 TUNA SALAD TOPPED WITH TOMATOES AND • BLT- w/ mayO $6 ONIONS • GARDEN SALAD- SPRING MIX, TOMATOES, ONIONS, CARROTS, EGG, PEPPER JACK, CROUTONS STEAKS- JV $6 VARSITY $9 HOAGIES- JV $6 VARSITY $9 • TIGER- ITALIAN – MORTADELLA, GENOA • BUCK- TRADITIONAL -
Bull Searing Station Manual
ASSEMBLY & OPERATING INSTRUCTIONS MODEL #94008 SEARING STATION STAINLESS STEEL, BUILT-IN, L.P. (PROPANE) MODEL #94009 SEARING STATION STAINLESS STEEL, BUILT-IN, N.G. (NATURAL GAS) TABLE OF CONTENTS PAGE # SAFETY INSTRUCTIONS……………………...…………………………………………………….………………………..………………………...2 THE LOCATION FOR YOUR SEARING STATION…….…….………….…….….……………………….....……….…………………........2 CHECKING FOR GAS LEAKS………………………………………………………………………………………...…..……………………..2 NATURAL GAS SAFETY…………………………………….……………………….……..………………….……………….…..…….……...3 PROPANE GAS SAFETY…………………………………………………………………………………………………….….………………..4 INSTALLATION INSTRUCTIONS…………………………………………………………………………………………..………………….…….....5 SPECIFICATIONS FOR SEARING STATION STRUCTURE…………….…….….…………………………...………..……………………5 CONNECTING TO GAS SOURCE…………………………………………………..………………...…………………………………….......6 NATURAL GAS CONNECTIONS……………………………………………..….………….….….….……….…….……………………….….6 PROPANE GAS CONNECTIONS………………………………………...….……..…..….…….………….…….…...…….…….…….….......6 OUTDOOR NATURAL GAS SEARING STATION INSTALLATION SPECIFICATIONS……………….….….…..…………………..……7 OUTDOOR PROPANE GAS SEARING STATION INSTALLATION SPECIFICATIONS…………………….……………..…..………….8 LP GAS TANK RETENTION......................................................................................................................................................................9 INSPECTING / CLEANING BURNER AND GAS VALVE ORIFICE…….…….…..…..……..…….………………..………..………...…...….…10 BURNER CLEANING................................................................................................................................................................................10