Buckhead Beef RHODE ISLAND CUSTOM CUT / DEMAND OVERVIEW Buckhead Beef Is Sysco’S Own Custom Cut, Portion Control, Cut Shop

Home , Baseball steak, Beef tenderloin, Blade steak, Bottom sirloin, Delmonico steak, Fajita

2017 Buckhead Beef RHODE ISLAND CUSTOM CUT / DEMAND OVERVIEW Buckhead Beef is Sysco’s own custom cut, portion control, cut shop. The plant operates Monday thru Friday under USDA inspection. Each day the skilled team at Buckhead Beef RI portion cuts steaks and chops to individual specifications. Sysco Connecticut stocks approximately 50 fresh portion control steak and chop items. These are the core items customers use the most frequently.

In addition to these stock items we have the

ability to custom cut to order. We refer to CUSTOM CUT / DEMAND SCHEDULE: this as custom cut/demand items. Orders Monday by 11:45 need to be entered and transmitted by for Tuesday delivery noon for the next day delivery. Tuesday by 11:45 for Wednesday Orders are transmitted to Buckhead Beef RI from early morning up to noon. delivery Wednesday by 11:45 The plant cuts the orders throughout the day, each evening Sysco Connecticut for Thursday delivery picks up all items on our refrigerated trucks. To cover all our customers geographically, the Sysco truck needs to leave Buckhead Beef RI by 6:00 PM. Thursday by 11:45 The product arrives at Sysco by 7:30 PM, is unloaded and staged for each for Friday delivery delivery for the next delivery. Friday by 11:45 for Large orders for events or parties, we ask for an extra day lead Monday delivery time so we can process each order with the proper care. Bulk cryovac packed codes are set up for our customers convenience.

Custom cut / demand items are cut to order, increasing shelf life to customers. Shelf life fresh: Boneless cuts 21 days from pack date Bone in cuts 14 days from pack date We work on a very tight logistics schedule to get the custom cut / demand orders to you next day. Orders transmitted after the noon cut off won’t be available for next day delivery. Late orders hold up the entire chain for all customers. If you have any questions regarding ordering and logistics please consult with your marketing associate or protein specialist. 2 Table of Contents

About Buckhead 2 Top 10 Reasons 4 Beef Chart 5 Doneness Chart 6 Chuck Shoulder Tender/teres major 8 Flat Iron 9 Clod Heart 10 Pub Steak 11

The Rib 12 Frenched “Cowboy” ribeye Steaks 13 Frenched “Split Bone In Cowboy” 14 Boneless RibEye Steaks 15

Short Loin 16 Loin complex 17 Porterhouse Steaks 18 T-Bone Steaks 19 Bone In NY Strip Steaks 20

New York Strip 21 NY Striploin Steaks- Center Cut 22 NY Striploin Steaks-End to end 23

Tenderloin 24 Tenderloin/Filet Barrel Cut 25 Tenderloin/Filet Center Cut 26 Tenderloin/Filet By Products 28

Sirloin Butt 29 “Baseball Cut” 30 2/3rd’s Cut ‘Strip Style” 31 Sirloin Cap Steak 32

Plate/Diaphram/Short Rib 33 Skirt Steaks 34 Hanger Steaks 35 Short Ribs Traditional 3 Bone 36 Short Ribs Speciality Cuts 37 Marbling Illustrations 38 The Facts 39 CAB Pyramid 40

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Certiﬁed Angus Beef ® Brand...your product solution

# The highest quality beef with the greatest availability ® # Takes the confusion out of buying beef Certified Angus Beef Brand # Gives you an advantage over the competition # Ensures product integrity and consistency in every box with the Increase Sales # Grow Profits industry’s most extensive tracking system Improve Customer Satisfaction # Build Repeat Business # The category leader in quality, availability, market share, customer recognition and marketing support Exceeding standards for USDA Prime, Choice and Select graded beef. Certified Angus Beef ® brand USDA Prime, Choice and Select 10 science-based specifications 2 specifications Marbling – the key to flavor 1 Modest or higher marbling Various marbling specifications for each grade. USDA Select and the majority of USDA Choice do not contain enough marbling to quality for the Certified Angus Beef ® brand (See pyramid). 2 Medium or fine marbling texture No specification Maturity 3 “A” maturity for each, lean and skeletal Can include both “A” and “B” maturity cattle. “B” characteristics—cattle harvested younger than maturity are cattle harvested at approximately approximately 30 months of age 30-42 months of age. Consistent sizing ensures thicker Variation in product size and plate steaks and consistent plate presentation. Accepts all ranges of presentation for each customer ribeye and carcass weight. 4 10- to16-square-inch ribeye area No specification, accepts industry extremes of 7- to 20-square-inch ribeye area

Less than 1,000 pound hot carcass weight No specification, may include large carcasses and 5 industry extremes of 1,250 pound hot carcass weight 6 Less than 1-inch fat thickness No specification Quality Appearance and Tenderness 7 Superior muscling restricts influence of dairy cattle No specification Practically free of capillary rupture ensures No specification 8 quality appearance No dark cutters ensures consistent appearance No specification 9 and flavor No neck hump exceeding 2 inches safeguards 10 against Brahman cattle-influence which have more No specification variation in tenderness Licensing is easy! # Ask for complete details on how you can capitalize on the Certified Angus Beef ® brand items you are serving 206 Riffel Rd. Wooster, OH 44691-8588 USA • 330-345-2333 • www.certifiedangusbeef.com The Certified Angus Beef ® brand name, marks, and slogans are service/trademarks of Certified Angus Beef LLC. © 2009 All rights reserved. Printed in the U.S.A. 11-104-3/09. 4388 4 Brisket & Shank Beef Brisket Brisket Point Brisket Flat Shank Cross Cut

Short Plate Flank Short Ribs Skirt Steak Flank Steak Flap

Chuck Short Loin Sirloin Mock Tender Center Cut Flat Iron Top Blade Steak Chuck Roast Chuck Arm Roast Steak Bone-in Sirloin Steak Strip Steak, Sirloin Steak Shell Steak Strip Steak Filet of Strip

Coulotte Steak Mock Tender Filet of Sirloin Shoulder Shoulder Center Steak, Petite Chuck Shoulder Tender Roast Clod Roast Ranch Steak Tender Roast Medallions Tenderloin Roast Strip Roast

Tri-tip Roast Cross Rib Roast, Country-style Chuck Short Tri-tip Steak English Roast Sierra Cut Denver Cut, Chuck Ribs Ribs Underblade steak Porterhouse T-bone Steak Steak

Ball Tip Steak Ball Tip Roast

Chuck Eye Chuck Eye Steak Roast Rib Filet Mignon Ribeye Steak, Prime Rib, Tenderloin Delmonico Ribeye Roast Hanger Steak, Steak Hanging Tender Bottom Sirloin Flap Meat

Round

Top Round Round Petite Filet of Rib Rib Satay Rump Roast London Broil Top Round Roast Tender Steaks Other Cubed Steak Beef Kabob Stew Beef Stir-fry Beef

Ribeye Roast Cowboy Steak Bottom Round Top Round Steak Steak Bottom Round London Broil Fajita Beef

Rib Steak Short Ribs

Bottom Round Eye of Round Eye of Round Sirloin Tip Ground Beef Roast Roast Steak Roast

Back Ribs Chef Cut Ribeye

Sirloin Tip Butterfly Top Center Roast Sirloin Tip Sirloin Tip Round Steak Center Steak Side Steak

Grill Sauté Y Marinate & Grill Roast K E Braise Cooking time under 30 minutes Some photos courtesy of the National Cattlemen’s Beef Association. Visit www.certifiedangusbeef.com for cooking methods and recipe ideas.

5 6 Beef Chuck, Shoulder Clod

Information :front shoulder,very flavorful

Cuts from the:chuck 1.Teres Major 2.Flat Iron 3.Clod Heart Roast 4.Pub Steak

Chuck Bone-in or boneless containing neck, shoulder blade and upper arm / Tougher cut good for roasting and ground beef

Chuck Roll Boneless cut from the whole beef chuck. Used mainly for customers making their own ground beef and burgers

Clod Heart Flavorful less tender cut from heart of beef shoulder / Clod roast is an economical cut for roasting or grinding . Great economical option for a carving station

Ranch Steak Boneless steak cut from beef shoulder chuck / Technical name: boneless chuck shoulder center cut steak / Value cut. Known as the “ pub” steak. Cut from the Clod heart

Bistro Chateau Common name given to a boneless cut from the teres major muscle in the shoulder

Flat Iron Steak Steak cut from the shoulder top blade muscle located inside the clod or shoulder / Tender value cut. Very Flavorful. Best served Sliced.

7 Chuck Shoulder Tender/Teres Major

Muscle/Characteristics-Bistro Medallions are cut Menu Buzzwords-TeresMajor, from the Chuck Shoulder (Clod) Arm Roast NAMP# Shoulder Tender, Shoulder Chateau, 114F. This is sold either “Whole”Teres Major, or Por- Bistro Medallions, Bistro Tender, Petite tioned into “Bistro”style Medallions. This is a very ten- Tender, Petite Tender Medallions, Petit der and juicy muscle that offers versatility and Tournedos, Tender Steak Medallions. profitability.

Applications-As a teres major this should be peeled, seared or grilled and sliced and fanned out on the plate for optimal tenderness and visual presentation. As “Bistro”Medallions, they should be pan seared or sautéed and served as would a Filet Medal- lion. Although priced reasonably compared to the “Middle”Meats, it would be suggested that an upscale presentation be used to add a large profitable markup.

Beef Shoulder Tender Thai Beef Salad using Teres Major

Stock Item Code Pack Brand Description Status Size S 2917702 4/8pc CAB SHLDR TERRES MAJOR CAB DS S 0308833 1/10#AVG BHB/NPM BEEF SHOULDER TNDR CH T MAJOR S 0243253 3/15# AVG BCH IMP BEEF CHUCK SHOULDER TENDER CH S 1251862 5/10.5 LB TWORVRS SHLDR TERRES MAJOR SEL FRZ D 0355937 1/10# AVG CAB BEEF CHUCK SHOULDER TENDER

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=CERTIFIED ANGUS BEEF® BRAND

8 Flat Iron Muscle/Characteristics-Flat Iron Steaks are cut from the Chuck Shoulder (Clod) Top Blade NAMP# 114D. This is sold either cleaned Whole or Portioned. The Flat Iron is a flavorful, Menu Buzzwords-Menu juicy, well marbled steak. Buzzwords-Flat Iron Steak, Steak Strips, Flat Iron Steak Strips Applications-The Flat Iron can be Grilled or Pan Broiled as you would a Strip or Rib eye steak. It resembles a Flank steak in shape. It is perfect to be grilled and sliced for Fajitas, Sandwiches, and Salads. Profitably priced and versatile for any menu from casual to white tablecloth.

Flat Iron Steak Flat Iron Steak Portioned

Grilled Flat Iron Steak

Stock Item Code Pack Brand Description Status Size S 1250479 18/16-18oz CAB BEEF CHUCK FLAT IRON STEAK READY S 0808578 12#AVG CAB BEEF CHUCK FLAT IRON D 5262181 24/8OZ CABBHNP STEAK CHUCK FLAT IRON D 5170729 16/10 OZ CABBHNP STEAK CHUCK FLAT IRON D 5262207 16/12 OZ CABBHNP STEAK CHUCK FLAT IRON S 5181452 28/6 OZ BHB/NPM STEAK CHUCK FLAT IRON CHOICE S 5262227 24/8 OZ BHB/NPM STEAK CHUCK FLAT IRON CH D 9463621 16/10 OZ BHB/NPM STEAK CHUCK FLAT IRON CH

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=CERTIFIED ANGUS BEEF® BRAND

9 Clod Heart Roast

Muscle/Characteristics-The shoulder clod Menu Buzzwords- offers exceptional beef flavor and finely textured marbling that is well-dispersed throughout the cut.The clod heart’s Shoulder roast, chuck roast or smaller size,compared to an inside round,means less cook- clod heart. ing time and less time under a heatlamp or buffet table. That makes it a fresher, juicier and more eye-appealing feature item.

Applications-Ideal for buffets,banquets and carving stations•Holds up well under a heat lamp•Slice and merchandise as roast beef on banquet menus•Ideal for kabobs

Clod Heart Roast

Stock Item Code Pack Brand Description Status Size S 3904063 2/9# AVG CAB BEEF CHUCK SHOULDER CLOD HEART

10 Pub Steaks

Muscle/Characteristics-Pub Steaks are cut from the shoulder clod sold completly denuded and portioned. Pub steaks are flavorful, jucy and well marbled. Menu Buzzwords- Pub steak, Ranch Steak, Applications- The pub steak can be grilled or seared as you Clod Heart Steak would any other steak. Resembles a Cullotte. Economical and flavorful. Perfect as a combo steak for a Surf and Turf Special.

Stock Item Code Pack Brand Description Status Size S 5257983 24/8 OZ BHB/NPM STEAK CHUCK SHLDR PUB\RANCH CH

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=CERTIFIED ANGUS BEEF® BRAND 11 the Rib

Information available: as a whole roast or portioned into steaks with or without bones. always a favorite

Availability Supc Code Pack Size Brand Description D 0808537 1/17#AVG CAB BEEF RIBEYE EXPORT S 3389970 2/16#UP CAB BEEF RIBEYE EXPORT S 8233749 4/13#UP CAB BEEF RIBEYE LIPON CH S 8552865 4/13#UP GREATOM BEEF RIBEYE LIPON CH S 3609765 1/13# UP BHB/NPM BEEF RIBEYE LIPON CH S 8426769 3/14-17# BCH BLK BEEF RIBEYE LPON BNLSSELCT S 1060946 5/13.5UP PACKER BEEF RIBEYE LIPON 112A S 6752901 2/16# UP RNCHGRL BEEF RIBEYE LIPON 112A USA S 7141775 3/12-14# TWORVRS BEEF RIBEYE LIPON N/R ENHNCD S 1669805 1/13.5#A BHB/NPM BEEF RIBEYE LIPON N\R IMP

Cuts from:The Rib 1.Frenched Cowboy 2.Frenched Split Bone Cowboy 3.Boneless Rib Eye Rib Complex: Lipon Rib-Eye Boneless rib section; sub primal / Used for prime rib and boneless rib-eye steaks. Very common. Used as COP for Catering facilities and restaurants as steaks or prime ribs. Export Rib Bone-in whole Rib-eye primal cut / Used for roasting or cutting into bone-in rib-eye steaks. Where Cowboy Steaks come from. Bone is 2x2 which means a uniform 2” bone across the entire cut. Tomahawk Steak Name for bone-in rib-eye steak with long portion of rib bone attached and exposed for dramatic plate presentation

12 Frenched “Cowboy” Ribeye Steaks

Muscle/Characteristics-The Cowboy RibeyeSteaks are cut from 2X2 Export Ribs NAMP# 109E. The steaks Menu Buzzwords -Cowboy are cut at each bone and are frenched for presentation. Ribeye Steak, Frenched-

Applications-The Cowboy Ribeye can be Grilled or Pan Cowboy Rib Steak, Bone In Seared, and finished in the oven. The King of steaks Rib Steak with the bone frenched is a steak lovers dream come true. High end accompaniments are appropriate and ensure getting the high $$ this cut will command

Stock Item Code Pack Brand Description Status Size D 0782450 7/18 OZ CABBHNP STEAK RIBEYE B\I FRNCH T\E D 5034014 7/18-20Z BHB/NPM STEAK RIBEYE B\I FRNCH CH

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13 Frenched “Split-Bone In Cowboy” Rib Eye Steaks

Muscle/Characteristics--The Cowboy Ribeye Menu Buzzwords - Cowgirl Steaks are cut from 2X2 Export Ribs NAMP# 109E. Each bone is split giving better yield of the Export Ribeye Steak, Frenched- and lowering the portion cost from a “full”bone Cow- Cowgirl Rib Steak, Bone In boy, but still having the frenched presentation. Rib Steak. Presentation-The Cowboy Ribeye can be Grilled or Pan Seared, and finished in the oven. The King of steaks with the bone frenched is a steaks lovers dream come true. High end accompaniments are appropriate and ensure getting the high $$ this cut will command. This steak should always be served split side down(flat side) for apperance.

Stock Item Code Pack Brand Description Status Size D 6050813 7/16-18Z CABBHNP STEAK RIBEYE SPLITBN FRCHD D 6045415 7/18-20Z CABBHNP STEAK RIBEYE SPLITBN FRCHD D 1124296 10/16 OZ BUCKHD STEAK RIBEYE B\I FRNCH SPLITBN

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14 Boneless RibEye Steaks Muscle/Characteristics-The Ribeye Steaks are cut from Lip On Boneless RibeyesNAMP# 112A. The steaks Menu Buzzwords-Ribeye are cut into portions from end to end. Therefore there will be a proportionate amount of Chuck end steaks to Steak, Delmonico Steak, Rib Steak, loin end. The higher the grading the larger the seam Spencer Steak, Beauty Steak, and kernel fat will be on the chuck end. Market Steak

Applications-The Boneless Ribeye should be Grilled or broiled. This is a very tender, flavorful cut that commands a high ticket price to the end user. It is viewed as a “special treat”, and should be marked up accordingly.

Stock Item Code Pack Brand Description Status Size D 8405342 16/12 OZ CABBHNP STEAK RIBEYE BNLS 0"TL S 8405367 12/14 OZ CABBHNP STEAK RIBEYE BNLS 0"TL D 5237878 16/12 OZ BHB/NPM STEAK RIBEYE BNLS 1"TL SEL

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15 Short Loin

Information: Combination of Striploin and tenderloin with the bone

Stock Item Pack Brand Description Status Code Size D 0715367 1/24#AVG CAB BEEF SHORTLOIN 0X1 CAB 1 PC/CS D 5914078 1/16# BHB/NPM BEEF SHORTLOIN 0X1 CH

Cuts from:The Short Loin 1.Porterhouse 2T-Bone 3.Bone in NY Strip 4.Bone in Filet

16 Loin Complex: Strip Loin 0x1 Boneless sub primal cut without tail fat on one end and 1″ tail fat on the other / Used for roasting or cutting strip steaks. Our CAB is ¼” Trim. This refers to the fat cap on the cut. Most commodity is not ¼”. Which means it is the natural fat cap on the animal. Up to 3” Boston Cut Strip Steak Boneless New York Strip steak cut in half across the width. Cut this lengthwise and use as a carving station item NY Strip Steak Boneless steak cut from the strip loin muscle. Also known as a “shell steak” “ Sirloin steak”. Vein Steak Hip end of sirloin strip or short loin; shows piece of connective tissue around loin eye / Value cut from end of strip loin. This is the by-product after center cuts strips are cut. Club Steak Cut from the beef short loin nearest the rib / Triangular L shaped like a T-Bone steak but without the tenderloin. Not very common anymore. Kansas City Strip Bone-in Strip steak cut from the short loin. Front portion of the short loin. What is left after the Porterhouse and T-bone steaks are cut. No filet on this steak. Porterhouse Steak Bone-in steak cut from short loin; similar to T-bone / One side is tenderloin at least 1.25″ wide; one side strip loin. This has more filet than the T-Bone but also has the Vein steak for the strip side through the first few cuts. Less desirable strip. More desirable filet portion T-Bone Steak Bone-in steak cut from short loin similar to a Porterhouse / One side tenderloin at least .5″ wide; one side strip loin. This has less filet but is a center cut strip steak. More desirable strip portion than the Porter. PSMO Peeled beef tenderloin; side muscle on / Common sub primal cut used for roasting or cutting into tenderloin FiletsFilet (Tenderloin Filet) Commonly used term for a boneless steak cut from the tenderloin muscle. Cut from the PSMO. Comes in many different ways. End to End, Center Cut, metro cut. Center cut being the most expensive cut Top Butt (Top Sirloin) Boneless sub primal below tenderloin between short loin and round / Used for roasting or cutting steaks rich with flavor Baseball cut butt steak Boneless top sirloin steak cut filet style / Rich and flavorful, looks like a tenderloin filet at a lower cost. Cut from the Top Sirloin Butt. Requires more aging and is less tender than the other loin cuts. Top Butt Steak Boneless steak cut from top sirloin muscle, rich and flavorful / Not the actual “butt” of the animal. Cut from the Top sirloin Butt into “ square cut” or 2/3’ cuts. Same as baseball sirloin just a different shape Coulotte Triangular shaped muscle beneath the surface of whole top butt muscle / Very rich in flavor, great for roasting or steaks. Very Tender cut. Can be cut to mirror the shape of a strip steak. Sirloin Flap Cut from the bottom sirloin just above the flank and right next to the short loin . Very similar in texture and shape to skirt Steak. Bavette Steak Name commonly used for steaks cut from sirloin flap meat . Replaces skirt when skirt prices rise quickly Bottom Butt (Bottom Sirloin) Boneless sub primal below Top Butt; includes Tri-Tip and Ball Tip cuts Tri-Tip Boneless sub primal found in Bottom Butt / Great for roasting or cutting into Tri-Tip Steaks. Versatile cut. Not well known on the east coast. Very tender slice against the grain of the meat Ball Tip Boneless sub primal found in Bottom Butt / Can be roasted or cut for “Sizzler” steaks Tri-Tip Steak Boneless steak cut from tri-tip muscle, part of the bottom sirloin

17 Porterhouse Steaks Muscle/Characteristics-Porterhouse Steaks are cut Menu Buzzwords- from the Sirloin End of the Shortloin NAMP# 174. The Porterhouse Steak, T-Bone Steak, Shortloin consists of the Striploin and Tenderloin con- Bisteccaalla Fiorentina, Tuscan Style. nected by a T –Shaped Bone. To be classified as a Porter- house the steak must have at least 1 ¼”of Filet from the center bone. The Porterhouse is a prized cut for having the best of 2 cuts, however, the larger end of the filet comes with the vein end of the strip. There are only 1 to 2 No-Vein Porterhouse Steaks per shortloin and if speci- fied would come with an upcharge.

Applications-The Porterhouse should be grilled or Broiled and can be served on the bone, or will often be cut off the bone tableside (for 2). Great care and precision are necessary to get both the strip side and filet side done to the same temperature at the same time.

Stock Item Code Pack Brand Description Status Size D 4481099 8/20 OZ CABBHNP STEAK PORTER 1\2"TL D 5237548 8/20 OZ BHB/NPM STEAK PORTER 1\2"TL CH

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18 T-Bone Steaks

Muscle/Characteristics- T-Bone Steaks are cut from the Center of the Shortloin NAMP# 174. The Menu Buzzwords- Shortloin consists of the Striploin and Tenderloin connected by a T –Shaped Bone. The T-Bone will T-Bone Steak, Bisteccaalla Fiorentina, always have a Center –Cut Strip side but the Filet side Tuscan Style. can be as small as ½”.

Applications-The T-Bone should be grilled or Broiled and should be served on the bone. Great care and precision are necessary to get both the strip side and filet side done to the same temperature at the same time.

Stock Item Code Pack Brand Description Status Size D 5037716 8/18 OZ CABBHNP STEAK TBONE 1\2"TL D 5237623 8/20 OZ CABBHNP STEAK TBONE 1\2"TL CH

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=CERTIFIED ANGUS BEEF® BRAND

19 Bone In NY Strip Steaks “Kansas City Style” Muscle/Characteristics-Bone-In NY Strip Steaks are Menu Buzzwords-Kansas cut from the Bone in Striploin NAMP# 179 located be- City Strip Steak , Bone-In NY Strip, tween the Rib and Sirloin. The Steaks will always be Center Bone-In Shell Steak cuts. Leaving the Bone In only enhances the flavor and tenderness of the strip in the cooking process.

Applications-The NY Strip should be grilled, but can also be pan seared. It is a versatile steak and can stand up to being paired with all varieties of spices and seasonings. USDA Graded strips usually command a high price, especially in the warmer months. KC Style strips are a great way to introduce a Bone In Steak to your customers.

Stock Item Code Pack Brand Description Status Size D 0782567 10/16 OZ CABBHNP STEAK STRIP C\C B\I 1\2"TL D 8410524 12/14 OZ CABBHNP STEAK STRIP C\C B\I 1"TL D 9772666 14/12OZ BHB/NPM STEAK STRIP C\C B\I 1"TL CH

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20 New York strip

Information: one of the most popular cuts. highly desired for its combination of flavor and texture

Stock Item Code Pack Brand Description Status Size S 8233753 /12#AVG CAB BEEF STRIP LOIN 0X1 CH 1/4"TRM S 1274291 12&DWN CAB BEEF STRIPLOIN 0X1 S 1514884 2/12#DN CAB BEEF STRIP LOIN 0X1 11DN CAB S 8233690 5/12#AVG GREATOM BEEF STRIP LOIN 0X1 CH D 9533241 1/11#AVG BHB/NPM BEEF STRIPLOIN 0X1 CH S 4230777 3/10-13# BCH BLK BEEF STRIP BNLS 0X1 1/4"SEL S 1669799 5/12#AVG BHB/NPM BEEF STRIP LOIN 0X1 NR IMP S 6752513 2/14-18# RNCHGRL BEEF STRIP LOIN 0X1 1/4" USA S 1608573 3/11#AVG TWORVS BEEF STRIP LOIN 0X1 N/R FAT ADD

Cuts from:The New York Strip

1.Strip Steaks-center cut 2.Strip Steaks-end to end 3.Strip Steaks-End Steaks

21 NY Striploin Steaks-Center Cut

Muscle/Characteristics-NY Strip Steaks are cut from Back Strap Off the Boneless Striploin NAMP# 180. The Strip is prized for its great taste and tenderness. Only the center cut portions have no end steaks.

Applications-The NY Strip should be grilled, but can also be pan seared. It is a versatile steak and can stand up to be paired with all varieties of spices and seasonings.

Menu Buzzwords-New York Strip Steaks, Shell Steak, Boneless Club Steak, Ambassador Steak, Hotel Style Steak. Back Strap On

Stock Item Code Pack Brand Description Status Size S 4577037 16/10 OZ CABBHNP STEAK STRIP C\C 1\2 TL N\V S 9209792 12/14OZ CABBHNP STEAK STRIP CC N/VEIN 1" D 0686063 24/8 OZ BHB/NPM STEAK STRIP C\C 1"TL CH S 5819107 16/10 OZ BHB/NPM STEAK STRIP C\C 1"TL CH S 5249737 16/12 OZ BHB/NPM STEAK STRIP C\C 1"TL CH S 5821475 12/14 OZ BHB/NPM STEAK STRIP C\C 1"TL CH D 5612157 28/6 OZ BHB/NPM STEAK STRIP C\C 1"TL SEL D 5249772 16/12 OZ BHB/NPM STEAK STRIP C\C 1"TL SEL

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22 NY Striploin Steaks-End to End (Includes all)

Muscle/Characteristics-NY Strip Steaks are cut Menu Buzzwords-New York from the Boneless Striploin NAMP# 180 located be- Strip Steaks, Shell Steak, Boneless tween the Rib and Sirloin. Each box of End to End Strip Club Steak, Ambassador Steak, Steaks contain a natural proportion of Vein Steaks approximately 25%. The Strip is prized for its great taste Hotel Style Steak. and tenderness.

Applications-The NY Strip should be grilled, but can also be pan seared. It is a versitile piece of steak and can stand up to be paired with all varieties of spices and seasonings.

Stock Item Code Pack Brand Description Status Size D 5441068 16/10 OZ BHB/NPM STEAK STRIP E\E 1" TL CH

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23 tenderloin

Information: the most tender of all cuts

Stock Item Pack Brand Description Status Code Size S 6236115 2/6# UP CAB BEEF TENDER PSMO S 4254132 4/6#-UP CAB BEEF TENDER PSMO S 1104728 4/5#-UP BCH IMP BEEF TNDR DEFATTED CH 189A S 4230934 6/5#UP BCH BLK BEEF TENDER PSMO SELCT USA D 5253893 2/6# UP BHB/NPM BEEF TENDER PSMO SEL S 1072156 12/5#-UP IBP BEEF TNDR DEFATTED 189A S 6753693 6/6#UP RNCHGRL BEEF TENDERLOIN PSMO 189 USA S 0788073 2/6# AVG BHB/NPM BEEF TENDER WHL SKND HVY CW/SA

Cuts from:The Tenderloin 1.Barrell cut 2.Center Cut 3.Conso-End to End 4.By-Product

24 Tenderloin/Filet Barrel Cut

Muscle/Characteristics- –Barrel cuts have a Menu Buzzwords--Filet Mignon, 2”minimum diameter on both faces of each Tenderloin steak, medallions, tournedos, steak. Center Cuts have a 1.5”minimum diameter on both faces of each steak. The Filet Steak larger sizes (6oz.+) are taken from the center, smaller cuts (5oz & less) from the ends and wing or ear.

Applications-The “king” of all cuts, very uniform in appearance. Performs best under high heat preparation. Spice rub or sauce application only adds to this premier cut.

Barrel Cuts

Stock Item Code Pack Brand Description Status Size S 0777163 28/6 OZ BHB/NPM STEAK FILET BRL S\W D 0777312 24/7 OZ BHB/NPM STEAK FILET BRL S\W S 0777502 20/8 OZ BHB/NPM STEAK FILET BRL S\W D 0777858 20/9 OZ BHB/NPM STEAK FILET BRL S\W

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25 Tenderloin /Filet Center Cut

Muscle/Characteristics-Filet Mignon is cut Menu Buzzwords- from the PSMO (peeled side-muscle on) ten- -Filet Mignon, Tenderloin steak, derloin NAMP# 189A. It is free of all silver skin, medallions, tournedos, Filet Steak side muscle (chain or rope) and must have a minimum diameter of 1 ½“per steak. The Filet is considered to be the most tender muscle and yields about only 1% of the entire carcass, giving it the highest price tag.

Applications-High heat is the best method of cooking; including Grilling, Broiling, pan frying, or roasting. The Filet is usually accom- panied by a sauce or condiment with high fat content to enhance flavor. For example; any derivation of Hollandaise, cream sauce, or it is often wrapped in bacon.

Center Cuts

Stock Item Code Pack Brand Description Status Size D 9092271 32/5 OZ CABBHNP STEAK FILET C\C D 9092198 28/6 OZ CABBHNP STEAK FILET C\C D 5186481 28/6 OZ BHB/NPM STEAK FILET C\C SEL

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Center Cuts

Stock Item Code Pack Brand Description Status Size D 0778460 28/6 OZ BHB/NPM STEAK FILET C\C S\W D 0778502 24/7 OZ BHB/NPM STEAK FILET C\C S\W S 0780371 20/8 OZ BHB/NPM STEAK FILET C\C S\W S 0780405 20/9 OZ BHB/NPM STEAK FILET C\C S\W S 0780516 16/10 OZ BHB/NPM STEAK FILET C\C S\W D 9596602 28/6 OZ BHB/NPM STEAK FILET C\C N\R D 5236118 24/8 OZ BHB/NPM STEAK FILET C\C N\R D 0878629 16/10 OZ BHB/NPM STEAK FILET C\C N\R

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27 Tenderloin /Filet By Products Muscle/Characteristics-Filet Mignon is cut from the Menu Buzzwords- PSMO (peeled side-muscle on) tenderloin NAMP# Tenderloin Tips, Texas Tails, 189A. It is free of all silver skin, side muscle (chain or rope) is left attached and cut from head to tail. The Tenderloin Kebabs,Tails,Filet Tails Filet is considered to be the most tender muscle and yields about only 1% of the entire carcass, giving it the highest price tag. The By-Products are a result of cutting Center Cut and End to End Steaks. They bring a value opportunity to utilize Tenderloin on the Menu without the high cost

Applications-High heat is the best method of cooking; including Grilling, Broiling, pan frying, or sauté- ing. The Texas Tails can be utilized as a sandwich filet steak,salad steak or cooked and sliced for an elegant presentation. Tips can be utilized on skewers, pasta dishes, and many other sauté applications.

FILET MEDALLIONS

Stock Item Code Pack Brand Description Status Size S 3012606 2/5 LB BHB/NPM STEAK FILET TIPS FRZ S 9053026 48/3 OZ BHB/NPM STEAK FILET MEDALLION VAC FROZ

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28 top butt

Top Sirloin

Information: Cuts from the Sirloin are generally lean. They can be prepared using a dry heat method such as roasting, pan frying, sauteing, grilling, broiling or pan-broiling.

Stock Item Pack Brand Description Status Code Size S 3974439 3/14#AVGAV CAB BEEF TOP SIRL BUTT XT S 4968905 5/2 PC CAB BEEF SIRLOIN CULOTTE MUSCL

Cuts from:TheSirloin 1.Baseball 2.2/3 Strip style 3.Culotte strip style

29 Sirloin Top Butt Steaks“Baseball Cut”

Muscle/Characteristics-Baseball Cut Sirloin Menu Buzzwords- steaks are cut from the Boneless Sirloin Top Butt Sirloin Steak, Baseball Cut, Filet Heart NAMP# 184. The Muscle that made the Style Sirloin, Filet of Sirloin, Sirloin Steak Chains Famous. Located between the Filet Style, Top Sirloin Steak. Shortloin and the Round, it is one of the most versataile cuts of Beef.

Applications-A great combination of Flavor and Tenderness make this an economical alternative to the other “Middle”Cuts.Cost The “BaseballPlate / Cut”can Analysis % be Grilled or Broiled and is an idealServin steakg for: Country Club Outings,Pr BBQ’s,ice: $18.95Surf and Turf, etc… Cost: $6.76 35.65 Profit: $12.19 64.35

Ingredients: Baseball Steak with Gouda 5255855 BHP/NPM 8 oz Sirloin Topand Baseball Rice Blend Sel 5378439 MEMOIRE .75 0z Gouda Cheese with Truffles 0450544 IND HAR 2 oz Kansas Medley Rice Blend 1182203 SYS IMP 1 oz Mushroom foodservice 1821529 SYS NAT 1 tb 9126517 AUS SUN 12 gm Shallot Peeled Fresh 4170759 PACKER 1 oz Oven Roasted Tomato Ausy 3533429 SYS CLS 3 oz Chef Cut Vege Blend Stock Item Code2511475Pack C ULINRTBrand 2 oz Glace DemiDescription Veal Cls Status Size D 5131869 28/6 OZ CABBHNP STEAK SIRL TOP BSBALL SKND S 5255800 P r24/8ep aOZr a tCABBHNPion: STEAK SIRL TOP BSBALL SKND D 5161670 1. Grill28/6 OZSeasoned BHB/NPM Steak STEAK SIRL TOP BSBALL SKND CH S 5255839 2. Sauté24/8 OZ Shallots BHB/NPM and Mushrooms STEAK SIRL TOP BSBALL SKND CH

D 5161819 3. Add16/10 Tomatoes OZ BHB/NPM and Demi STEAK Glace SIRL TOP BSBALL SKND CH 4. Top Steak With Cheese Sysco Chef Showcase From the Kitchen of the Corporate Chefs Sysco Food Service of Connecticut

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30 Sirloin Top Butt Steaks 2/3rd’s Cut “Strip Style” Menu Buzzwords- Strip Style Sirloin Steak, Sirloin Muscle/Characteristics-2/3rdCut Sirloin Steaks Steak, Top Sirloin steak are cut from the Boneless Sirloin Top Butt NAMP# 184. The Muscle that made the Steak Chains Famous. Located between the Shortloin and the Round, it is one of the most versitaile cuts of Beef. Seaming the Top Butt “Heart”Creates both the 2/3rd cut and “Baseball”Style.

Applications-Combination of Flavor and Ten- derness make this an economical alternative to the other “Middle”Cuts. The Strip Style can be Grilled or Broiled and is an ideal steak for: Coun- try Club Outings, BBQ’s, Surf and Turf, etc…

Stock Item Code Pack Brand Description Status Size D 5083185 16/10 OZ CABBHNP STEAK SIRL TOP C\C SKND

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31 Sirloin Cap Steak Menu Buzzwords-Sirloin Culotte “Strip Style” Steak, Sirloin Cap Steak, Culotte Steak, Strip Style Sirloin steak, Top Muscle/Characteristics- Culotte steaks are Sirloin steak. cut from the Boneless Sirloin Top Butt NAMP# 184. The Muscle that made the Steak Chains Famous. Located between the Shortloin and the Round, it is one of the most versataile cuts of Beef.

Applications-Combination of Flavor and Ten- derness make this an economical alternative to the other “Middle”cuts. The “Culotte”can be Grilled or Broiled and is an ideal steak for: Coun- try Club Outings, BBQ’s, Surf and Turf, etc….

SIRLOIN TIPS Stock Item Code Pack Brand Description Status Size D 5257690 24/8 OZ CABBHNP STEAK SIRL CAP STRIP CH S 6577167 2/5 # AVG BHB/NPM BEEF SIRLOIN TIPS

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32 plate/diaphram

Information: Unique and innovative cuts to enhance your menu offerings and profitability.

Cuts from:The Plate/Diaphram/Short Rib

1.Skirt 2.Hanger 3Short ribs 4.tomahawk/beef short ribs

Hanger Steak Steak cut from the hanging tender in the diaphragm of the animal / Commonly called Onglet Steak in French bistros. Also known as the “ Butchers Steak”. Butchers used to take these home to the family rather than sell them. Very Rich flavor. Cut against the grain. Flank Steak Boneless steak cut from the abdominal muscle which is called the flank. Used as London Broil as well. Cut against the Grain Skirt Steak Boneless steak cut from whole skirt muscle / Can be inside or outside skirt. Outside skirt is the more popular cut. Inside skirt is less tender and uniform in appearance. Inside skirt is a working muscle on the animal and Outside skirt is not. Knuckle Very lean part of the sirloin; also known as “Sirloin Tip” / Commonly used for roasts and ground beef

33 Skirt Steaks

Muscle/Characteristics-Skirt Steaks are cut Menu Buzzwords- from the plate (belly). NAMP # 121C is the Skirt Steak, Fajita Steak, Ro- Outer Skirt which consists of the diaphragm manian Tenderloin, muscle and a thick outer membrane, which is removed. It is moderaltely tough piece of Philadelphia Steak meat that is enhanced by Marination as well as cutting against the grain after cooking.

Applications--Skirt steaks are suggested to be marinated and grilled on High heat. Then sliced on the bias. Traditional Fajita meat (meaning “little belts”or “sashes”in Spanish.

Stock Item Code Pack Brand Description Status Size S 8973503 1/10# AVG CAB BEEF SKIRT OUTSIDE PLD D 5254253 24/8 OZ BHB/NPM STEAK SKIRT OUTSIDE S 5170000 16/12 OZ BHB/NPM STEAK SKIRT OUTSIDE S 7915370 4/15# AVG BCH BLK BEEF SKIRT OUTSIDE SEL

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34 Hanger Steaks Muscle/Characteristics--Hanger Steaks come Menu Buzzwords- from the hanging tender which is the portion Hanger Steak, Hanging Tender Steak, of the diaphragm muscle that is attached to Onglet(in French), Lombatello(in Italian), the back section of the last rib, near the kid- Solomillode pulmon(in Spanish), Butch- ney. Known in French as “onglet”it is known er’s Steak, Bistro Steak for its strong flavor. Similar to Skirt Steak in texture.

Applications-The Hanger Steak should be seasoned, grilled or broiled and then sliced against the grain and fanned out on the plate. Great as a feature entrée, but also can be used as a salad steak, or appetizer as well.

Stock Item Code Pack Brand Description Status Size S 2912592 3/4PC CAB BEEF HANGER TENDER CAB S 0788244 20/8 OZ CABBHNP STEAK HANGER TENDER PLD PREM S 0789939 16/10 OZ CABBHNP STEAK HANGER TENDER PLD PREM D 7780990 14/12 OZ CABBHNP STEAK HANGER TENDER PLD D 0788335 20/8 OZ BHB/NPM STEAK HANGER TENDER PLD PREM S 0286401 16/10 OZ BHB/NPM STEAK HANGER TENDER D 9624479 20/8 OZ BHB/NPM STEAK HANGER TENDER

ADDIDITIONAL SIZES AVAILABLE UPON REQUEST

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35 Short Ribs Traditional 3 Bone

Muscle/Characteristics- Our 3 Bone Short Menu Buzzwords- Ribs are cut across the bones in various sizes. Short Ribs, Flankenstyle Short Ribs, The Short Rib has a rich deep flavor that lends English Cut, Korean Style, Chinese itself to many ethnic and Trendy new Menus. Cut Applications-The Traditional 3 Bone Short Rib needs a long slow cooking time to get tender full-flavored ribs. Braising short ribs with various wines and vegetables and seasoning. It will lend itself to be served as an appetizer or an entrée. And is very profitable for the operator.

SHORT RIB TRADITIONAL CUTS

Stock Item Code Pack Brand Description Status Size D 2612240 9/18Z AV BUCKHD BEEF SHORT RIB 3 BONE X-LN 18Z D 0026450 10/20 OZ BHB/NPM BEEF CHUCK SHORT RIB 3BN XLNCH ADDIDITIONAL SIZES AVAILABLE UPON REQUEST

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36 Short Ribs Specialty Cuts Muscle/Characteristics- -Short RIbs are cut Menu Buzzwords- from the Rib and or Plate NAMP# 123.The Short Ribs, Flanken style Short Ribs, Short Rib has a rich deep flavor that lends English Cut, Osso Bucco Style, itself to many ethnic and Trendy new Menus. Tomahawk

Menus Applications-The Short Rib needs a long slow cooking time to get tender full- flavored ribs. Braising short ribs with various wines and vegetables and seasoning. It will lend itself to be served as an appetizer or an entrée. And is very profitable for the operator.

SHORT RIB SPECIALITY CUTS

Stock Item Code Pack Brand Description Status Size S 0920900 10/16 OZ BHB/NPM BEEF CHUCK SHORT RIB 2BN D 5171638 14/12-14Z BHB/NPM BEEF SHORT RIB OSSO BUCCO 1"FR

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37 Marbling Descriptions & Illustrations Marbling is such an important factor in grading of beef quality. These pictures below illustrate the lower limits of marbling degrees.

PRIME UPPER 2/3 LOWEST SELECT CHOICE CHOICE Slight Small Slightly Abundant U.S. Select must,at Modest U.S. Choice must,at U.S. Prime, at the minimum The minimum marbling the minimum level, the minimum level, level be representative of degree neccessary for be representive of Slightly Abundant be representive of average U.S. Choice. Slight. Small.

Abbreviations Backstrap Elastin type connective tissue found in neck, blade, rib and loin / Usually removed before steaking or roasting strip loin. Very unpleasant eating experience if this is not removed.

BRT “Boned, Rolled & Tied” / Bone is removed; meat is rolled and tied (netted) / Usual specification for boneless lamb legs

Chine Bone Part of the backbone that remains after a carcass is split / Chine bones should be removed from beef roasts to cut through the roast prior to or after cooking

Denuded Meat cuts that have had all surface fat removed

French Cut Bone-in steaks (or chops) with meat trimmed from the bone to expose it / Like the “cowboy steak”

Lollipop Cut Bone-in steak (or lamb/pork chop) with bone trimmed down to eye of the loin / Bone is exposed further than French or Cowboy style making it look like a “lollipop”

Peeled Same as Denuded; meat cuts that have had all surface fat removed Pinned (Needled) Tenderizing process involving penetration of muscles by steel blades. Also known as J iccarding.

Silver Skin Thin film of soft connective tissue on beef tenderloin / Can be left on or removed when cutting steaks. Should be removed.

Tail Fat Small part of fat attached to cut of steak / Typically 1” or 2” on Strip Steaks and Rib-Eyes

38 The Advantages of Portion Control Steaks

The Bottom Line Is cutting your own steaks really cheaper? Portion control steaks are cost effective. While they are Cutting your own steaks may seem cheaper, but dig deeper. perceived to be more expensive than buying subprimals, the Cutting your own steaks requires: reality is cutting steaks in your restaurant requires time, space ✔ Equipment, space and refrigeration dedicated to storing and labor—resources you may not have. larger subprimals. ✔ Skilled labor focused on cutting steaks. PORTION IN-HOUSE STEAK CUTTING ✔ CONTROL Additional staff safety concerns and injury liability. $10/lb. Do you truly know your current inventory? Portion $20/lb. control solves inventory management problems. Tenderloin Cut Subprimal Filet ✔ No leftovers or spoilage—and less inventory. ✔ Eliminates labor dedicated to inventory control. + PLUS + LABOR ✔ Inventory entrusted to one person. + PLUS + EQUIPMENT Portion control is a smart business decision. + PLUS + $ MISCUTS ✔ It gives restaurants the ability to know the exact portion + PLUS + cost—every time. LARGER STORAGE AREA ✔ The security of knowing that cutting standards are + PLUS + 0 maintained by the distributor. BUSINESS LOST DUE TO INCONSISTENCIES No ✔ Uniform quality and sizing means uniform cooking time. + PLUS + additional SPOILAGE expenses + PLUS + or What if your steak cutter miscut by an ounce? INVENTORY CONTROL investment What would that mean to your operation? + PLUS + UNDERUTILIZED IN-HOUSE STEAK CUTTING BY-PRODUCTS $10/lb. tenderloin subprimal cost $10/lb. Tenderloin Subprimal 50% fabrication yield = $20/lb. $20/lb. Cut Filet and all the extra costs $10/8 oz. steak 1 ounce miscut What is the true cost of $20/lb. ÷ 16 oz. = $1.25/oz. cutting your own steaks? $10/steak + $1.25/miscut = $11.25 $11.25/steak Cutting your own steaks means yield loss and by-products. PORTION CONTROL ✔ Portion control allows every ounce of beef purchased to $20/lb. steak-ready tenderloin be served. 8 oz. steak = $10 ✔ No trimming or boning necessary. $10.00/steak ✔ No need to pay for by-products that aren’t utilized.

earns the distinctive Certified Angus Beef ® Brand

Certified Angus Beef® brand Certified Angus Beef ® • Increases sales brand standards exceed • Grows profits those of USDA Prime, • Improves customer Choice and Select graded satisfaction beef. • Builds repeat Within the Choice grade’s business 3% three marbling levels, the USDA Prime majority of beef falls into Small marbling. This is not 5% enough marbling for USDA Choice Certified Angus Beef® Moderate marbling brand. 15% USDA Choice The majority of USDA Modest marbling Choice misses our mark for exceptional juiciness 37% and flavor. USDA Choice Small marbling

40% USDA Select

USDA quality grades as a percent of federally graded beef. Source: USDA and 2005 National Beef Quality Audit.

Marbling • Marbling is the main contributor of beef juiciness, flavor, and tenderness. Maturity • It is the flecks of fat within the beef Beef harvested at the right time will have superior: • Beef with more marbling can be cooked to higher temperatures • Color, Tenderness, Texture, Firmness and still be juicy. • Certified Angus Beef® brand selects only “A” maturity—the most • Our standards require Modest or higher marbling. desired beef classification, which is derived from cattle harvested • Certified Angus Beef® brand must be medium to fine marbling younger than approximately 30 months of age.* texture. Course marbling can negatively influence palatability. • USDA Prime and Choice can include “B” maturity cattle harvested at 30-42 months of age.*

* United States Standards for grades of slaughter Cattle, effective January 31, 1997