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

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Buckhead Beef RHODE ISLAND CUSTOM CUT / DEMAND OVERVIEW Buckhead Beef Is Sysco’S Own Custom Cut, Portion Control, Cut Shop 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 3 m o c . f e e b s u g n a d e fi i t r e c . w w w . e t i b r e t f a e t i b , t s e b e h t u o y r e v i l e d y l d u o r p y e h T . d n a r b e h t n w o . d n a r b n e v o r p a y e h t d n a n o i t a i c o s s A s u g n A n a c i r e m A e h t f o s r e b m e m e r a y e h T . f e e b y t i l a u q h t i w e l t t a c f o e p y t e h t e s u f n o c t ’ n o d r o i r e p u s g n i s i a r o t d e t t i m m o c e r a s e i l i m a f d n a n e m o w , n e m e s e h T . s r e c u d o r p t u b , s u g n A y a s t h g i m s l e b a l r e h t O # f e e B s u g n A d e fi i t r e C e l t t a c f o s n o i t a r e n e g y b u o y o t t h g u o r b s i d n a r b e h T ® . s r e b m e m r e h c n a r n o i t a i c o s s A s u g n A ® l a u q E e r a s u g n A l l a t o N n a c i r e m A e h t y b d e n w o d n a r b y l n o e h T # . d n a r b f e e B s u g n A d e fi i t r e C e h t n r a e ® e l t t a c d e c n e u l f n i - s u g n A 5 n i 1 n a h t s s e L # 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 E Marinate & Grill Roast K Braise Cooking time under 30 minutes Some photos courtesy of the National Cattlemen’s Beef Association.
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