Package Pricing Sheet

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Package Pricing Sheet 406-799-3006 | [email protected] | www.montanawinebeef.com Package Pricing Sheet Premium Angus Beef Packages Montana Wine Beef Packages GRILLIN PACKAGE (10 LBS) $55.00 QTY *MEADE PACKAGE (10 LBS) $80.00 QTY Burger 40% Burger 30% Steak 40% Roast 40% Kabobs/Stirfry 20% Steak 20% Other 10% WINTERY PACKAGE (20 LBS) $105.00 QTY Burger 40% *BURGUNDY PACKAGE (20 LBS) $155.00 QTY Roast 30% Burger 30% Steak 20% Roast 25% Stew Meat 10% Steak 35% Other 20% WINTERY PACKAGE (20 LBS) $55.00 QTY Burger 45% Steak 50% Other 5% *TITAN PACKAGE (25 LBS) $130.00 QTY Burger 45% Roast 20% Steak 25% Other 5% *OLYMPUS PACKAGE (50 LBS) $250.00 QTY Burger 40% Roast 30% Steak 20% Other 10% *GLADIATOR PACKAGE (100 LBS) $485.00 QTY Burger 40% Roast 30% Steak 20% Other 10% **Extra N.C. (oxtail, liver, heart) w/recipe 406-799-3006 | [email protected] | www.montanawinebeef.com Single Cut Pricing Sheet Montana Wine Beef Cuts Premium Angus Beef STEAKS $ PER POUND QUANTITY STEAKS $ PER POUND QUANTITY Rib Steak $14.50 Rib Steak $11.15 Sirloin Tip Steak $6.85 Sirloin Tip Steak $5.25 T-Bone/Porter House $13.20 T-Bone/Porter House $10.15 Round Steak $6.30 Round Steak $4.85 Stir Fry Steak $9.05 Stir Fry Steak $6.95 Tenderloin Steak $17.10 Tenderloin Steak $13.15 Skirt Steak $7.75 Skirt Steak $5.95 Ribeye Steak $15.80 Ribeye Steak $12.15 ROASTS $ PER POUND QUANTITY ROASTS $ PER POUND QUANTITY Sirloin tip roast $6.55 Sirloin tip roast $5.05 Top Round roast $5.50 Top Round roast $4.25 Arm Roast $5.50 Arm Roast $4.25 Chuck roast $5.50 Chuck roast $4.25 GROUND BEEF $ PER POUND QUANTITY GROUND BEEF $ PER POUND QUANTITY Lean $5.80 Lean $4.45 OTHER CUTS $ PER POUND QUANTITY OTHER CUTS $ PER POUND QUANTITY Kabobs $5.20 Kabobs $5.20 SOUP /DOG BONES $ PER POUND QUANTITY SOUP /DOG BONES $ PER POUND QUANTITY Lean $4.10 Lean $3.15 SPECIALITY CUTS $ PER POUND QUANTITY SPECIALITY CUTS $ PER POUND QUANTITY Liver $2.60 Liver $2.00 Heart $2.60 Heart $2.00 Oxtail $6.50 Oxtail $5.00 Prime Rib $14.50 Prime Rib $11.15 406-799-3006 | [email protected] | www.montanawinebeef.com.

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385352 Product List v8_Layout 1 7/10/13 3:20 PM Page 1 385352 Product List v8_Layout 1 7/10/13 3:20 PM Page 1 OUR PRODUCT LIST OUR PRODUCT LIST AT A GLANCE AT A GLANCE FRESH CUT BEEF Pork Loin Chops BACON FRESH CUT BEEF Pork Loin Chops BACON Beef Tenderloin Thick Cut Pork Loin Chops *Hickory Smoked Bacon Beef Tenderloin Thick Cut Pork Loin Chops *Hickory Smoked Bacon Ribeye Steak Center Cut Pork Loin Chops *Pepper Bacon Ribeye Steak Center Cut Pork Loin Chops *Pepper Bacon Porterhouse Steak Boneless Pork Chops *Beef Bacon Porterhouse Steak Boneless Pork Chops *Beef Bacon Chuckeye Steak Pork Loin Back Ribs *Homestyle Cottage Bacon Chuckeye Steak Pork Loin Back Ribs *Homestyle Cottage Bacon T-Bone Steak Pork Liver *Thick Sliced Bacon T-Bone Steak Pork Liver *Thick Sliced Bacon New York Strip Steak Lard *Apple Cinnamon Bacon New York Strip Steak Lard *Apple Cinnamon Bacon Sirloin Steak Boneless Boston Butts *Raspberry Chipotle Bacon Sirloin Steak Boneless Boston Butts *Raspberry Chipotle Bacon Beef Brisket Fresh Bone-In Ham Roast *Honey Glazed Bacon Beef Brisket Fresh Bone-In Ham Roast *Honey Glazed Bacon Boneless Prime Rib Roast Country-Style Pork Ribs *Maple Bacon Boneless Prime Rib Roast Country-Style Pork Ribs *Maple Bacon Flank Steak *Pulled Pork w/Sauce Flank Steak *Pulled Pork w/Sauce Boneless Beef Roast *Stuffed Pork Chops SMOKED SAUSAGES Boneless Beef Roast *Stuffed Pork Chops SMOKED SAUSAGES Oxtail *Smoked Center Cut Chops **Grand Champion Bratwurst Oxtail *Smoked Center Cut Chops **Grand Champion Bratwurst Soup Bones Smokehouse
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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
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1 2 3 4 5 6 7 8 9 10 11 12 13 14 Appetizers
1 Steamed or Pan Fried Dumplings …………………….. 5.95 (Choice of: Chicken, Vegetable or Pork) 2 Crystal Watercress Shrimp Dumplings………………... 6.95 3 Crab Meat Sui Mai…………………………………….. 6.95 4 Little Juicy Pork Buns…………………………………. 8.95 5 Scallion Pancake………………………………………. 5.50 6 Edamame ……………………………………………… 4.50 7 B-B-Q Spare Ribs……………………………………… 9.95 8 Cantonese Roast Duck…………………………………. 9.95 9 Cantonese Roast Pork………………………………….. 8.95 10 Rock Shrimp…………………………………………… 6.95 11 Fried Calamari…………………………………………. 6.95 12 Fried Cheese Wonton………………………………….. 4.95 13 Shrimp Wonton in Red Sesame Oil…………………… 6.95 14 Sesame Cold Noodle (not Spicy)……………………… 5.50 APPETIZERS (CHEN-DU) 15* Dan Dan Noodles Chen-Du Style……………………… 5.50 16* Pork Dumplings in Chili Oil…………………………... 6.95 17 Leaf-wrapped Glutinous Rice Cake…………………… 5.95 18 Glutinous Rice Balls…………………………………… 6.95 19 Wonton in Light Soups………………………………… 6.95 20* Northern Sichuan Style Bean Jelly…………………….. 6.95 21* Spicy Sichuan Cold Noodle…………………………… 5.50 22** Sour & Hot Sweet Potato Noodles……………………. 6.95 23** Tears in Eyes (Very Spicy Mung Bean Noodle)………. 6.95 24* Pork Wonton in Red Sesame Oil………………………. 5.95 SOUP 25* Hot & Sour Soup Small: 2.95 Large: 5.95 26 Egg Drop Soup Small: 2.95 Large: 5.95 27 Wonton Soup Small: 2.95 Large: 5.95 28 Miso Soup Small: 2.95 Large: 5.95 29 Velvet Chicken Corn Soup…………………………….. 6.95 30 Vegetable Soup………………………………………… 7.95 31 Bamboo Fungus and Chicken (on bone) Soup………… 13.95 32 Duck (on bone ) Soup w/ Preserved Reddish………….. 13.95 33 Slice Fish w/ Pickled Vegetable Soup…………………. 9.95 34 Loofah & Scramble Egg Soup………………………….
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Chicken Chicken & Veggies Brisket Meatballs Filet Mignon Oxtail
small plates phở pork egg rolls 5 pork, carrots, mushrooms, glass noodles, served with fish sauce (2) vegetable egg rolls 5.5 taro, carrots, mushrooms, edamame, glass noodles, served with sweet chili sauce (3) shrimp spring rolls 5 shrimp, lettuce, sprouts, vermicelli, wrapped in rice paper, served with peanut sauce (2) grilled pork spring rolls 5 charbroiled pork, lettuce, sprouts, vermicelli, wrapped in rice paper, served with peanut sauce (2) tofu spring rolls 4.5 tofu, lettuce, sprouts, vermicelli, wrapped in rice paper, served with peanut sauce (2) add a fountain drink + egg roll for only $3 Slow cooked bone broth, rice noodles, red & green onion, cilantro. additional toppings available at garnish station (dine-in only). sub zuchinni noodles $1.50 chicken 9.50 chicken & veggies 9.50 brisket 10 meatballs 10 filet mignon 11.95 “bánh mi” sliders 6 oxtail 12.95 charbroiled pork or crisp tofu, house aioli, pickled carrots, cucumber, jalapeno, vegetarian 9.50 cilantro, in a steamed “bao” bun* (2) seafood 10.95 shrimp 10.95 crispy salt and pepper tofu 6.5 fried tofu, roasted garlic, pickled carrot, eye round steak* 10 cilantro, house spices, served with sweet chili sauce eye round steak / tendon* 10 eye round steak / brisket* 10 ask about our gluten-free eye round steak / meatballs* 10 and vegan options no meat (choice of broth) 7.50 (v) vegetarian * (disclaimer) consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness PhởNatic specials bánh mi sandwiches phở-nomenal combo 11.95
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OXTAIL STEW Serves 4 to 6
1 OXTAIL STEW Serves 4 to 6. By Dennis W. Viau; modified from several classic recipes. Oxtail is the tail of a steer here in the USA. It is typically sectioned by cutting between the bones. Although the pieces contain a lot of fat, the meat is quite flavorful. The texture can be tough; it therefore benefits from long slow braising in broth. When cooked properly, the meat is tender enough to fall off the bones. Ingredients: 4½ to 5 pounds (about 2kg) oxtails, sectioned Salt and pepper to season 2 tablespoons all-purpose flour 4 tablespoons vegetable oil, such as corn oil or peanut oil, for frying 2 onions; divided 6 carrots; divided 4 celery stalks; divided 2 to 4 cloves garlic, minced 2 cups beef stock; more if needed 2 tablespoons tomato paste Pinch of dry thyme or 2 to 3 fresh sprigs 6 sprigs fresh parsley 1 to 2 bay leaves ½ bottle of full-bodied dry red wine 1 russet potato Directions: Season the oxtails with salt and pepper and then dust with flour. Heat oil in a large skillet and brown the oxtails well on all sides. Transfer to a plate and cover. Set aside. Drain excess oil from the pan, but leave the fond (the brown bits in the bottom). Dice one onion, 3 carrots, and 2 celery stalks. Mince the garlic. Add the vegetables and garlic to the pan and cook over medium heat about 5 minutes, scraping the bottom of the pan occasionally to deglaze it. Return the oxtails to the pan and add the beef stock, tomato paste, and herbs.
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4Generations
www.McDonaldsMeats.com Clear Lake, Minnesota Full-Service Meat Counter Meat Full-Service GENERATIONS Beef Steaks Ribeye Steak Turkey since 1914 Bone-In Ribeye Steak Ground Beef 2012 GRAND CHAMPION 4 Quantity Discounts Available on Ground Beef New York Strip Steak SMOKED TURKEY T-Bone Steak 85% Lean Ground Beef Special Cuts Boneless Turkey Breast Fillets 93% Extra Lean Ground Beef Lemon Peppered Boneless Turkey Breast As a USDA inspected facility, we are committed to offering quality products and Porterhouse Steak Tenderloin Steak 85% Locally Raised Lean Ground Beef Fillets exceptional customer service. Through four generations, we’ve kept our dedication Top Sirloin Steak Ground Beef Patties Ground Turkey to quality and service. Today, our meat market features a full-service meat counter, Ball Tip Steak Mushroom & Onion Ground Beef Patties Ground Turkey Patties special cuts, as well as homemade sausages and our world-famous jerky. Mac’s Seasoned Sirloin Steak Mushroom & Swiss Ground Beef Patties Pork Stuffed Turkey Rolls Montreal Seasoned Steak Wild Rice Ground Beef Patties Pork Chops Frozen Turkeys Visit our online store at Flat Iron Steak Bacon Ground Beef Patties Thick Cut Pork Chops McDonaldsMeats.com Jalapeno Cheddar Ground Beef Patties BBQ Seasoned Pork Chops GIFT CARDS available Round Steak Chicken Visa, Master Card, Discover, American Flank Steak Pizza Burgers Teriyaki Pork Chops Cut-Up Chicken Fryers Express and EBT cards accepted! Chuck Eye Steak BBQ Bacon Cheeseburger Patties Boneless Pork Chops Home Grown Chickens We process all types of Greek Seasoned Skirt Steak Black & Bleu Burgers Pork Roast Boneless Chicken Breast wild game all year long.
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Protocol Between the Ministry of Health of The
PROTOCOL BETWEEN THE MINISTRY OF HEALTH OF THE ITALIAN REPUBLIC AND THE GENERAL ADMINISTRATION OF CUSTOMS OF THE PEOPLE'S REPUBLIC OF CHINA ON INSPECTION, QUARANTINE AND VETERINARY SANITARY REQUIREMENTS FOR BEEF TO BE EXPORTED FROM ITALY TO CHINA The Ministry of Health of the Italian Republic (hereinafter referred to as MH) and the General Administration of Customs of the People's Republic of China (hereinafter referred to as GACC) have entered into the following Protocol on inspection, quarantine, and veterinary health requirements for beef to be exported from the Italian Republic (hereinafter referred to as Italy) to the People's Republic of China (hereinafter referred to as China). Article 1 The General Directorate for Hygiene, Food Safety and Nutrition and the General Directorate of Animal Health and Veterinary Drugs of MH are the Competent Italian Authorities responsible respectively for the supervision, inspection and quarantine over food production of animal origin and for the animal diseases and management control measures, feed and veterinary drugs. The General Directorates are responsible to coordinate and supervise the activities granting that safety products are exported from Italy to China. Those activities are performed at local level by Official Veterinarians working at local Competent Authority. The Official Veterinarians are appointed as the competent persons to sign the official Veterinary Health Certificate jointly decided with GACC. Article 2 MH will provide GACC with the Italian laws and regulations governing the slaughter, cutting, processing and storage of beef to be exported to China, the relevant inspection and quarantine programs which consist of monitoring programs, laboratory testing methods and procedures; and the veterinary inspection stamps or marks for export eligibility.
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National Monthly Grass Fed Beef Report Agricultural Marketing Service for the Month of August Livestock, Poultry & Grain Market News Fri
National Monthly Grass Fed Beef Report Agricultural Marketing Service For The Month of August Livestock, Poultry & Grain Market News Fri. Aug 27, 2021 Negotiated Grass Fed Beef - Wholesale Grass Fed Beef - Direct to Consumer (Retail) Carcass Purchase Size ($/lb) 211.00Avg Item Description ($/lb) Avg Whole 5.75 - 8.50 7.57 Rib Primal Half 5.90 - 11.25 8.35 Ribeye, Boneless, Whole 17.75 - 35.95 22.89 Quarter 5.99 - 11.75 9.22 Ribeye Steak 12.00 - 31.53 23.63 Commodity Grassfed Item Description ($/lb) Avg Chuck Primal Beef* Premium** Chuck Roll 7.00 - 16.65 12.26 Ribeye Steak 15.00 - 35.00 21.31 10.06 11.26 Round Primal Ribeye Roast 16.50 - 26.50 21.87 9.14 12.73 Knuckle, Peeled, Whole Chuck Roast 7.50 - 12.00 9.35 5.35 4.00 Top Round, Inside 11.95 - 15.24 12.85 Flat Iron Steak 13.49 - 25.98 19.14 7.77 11.37 Bottom Round, Gooseneck 9.99 - 13.35 11.47 Rump Roast 8.00 - 14.00 10.78 4.72 6.06 Eye of Round 10.00 - 16.34 12.79 Bottom Round Roast 3.85 Loin Primal Filet Mignon 19.95 - 35.00 27.39 12.05 15.34 Tenderloin, Whole 25.00 - 34.95 28.41 Tenderloin 19.95 - 30.49 26.09 11.68 14.41 Tri Tip 8.00 - 15.25 11.84 Tri Tip 9.00 - 16.85 12.11 6.73 5.39 Top Butt, Sirloin, Whole 12.10 - 18.99 16.29 Sirloin Steak 11.00 - 24.95 16.58 7.46 9.13 New York Steak 20.50 - 34.00 28.03 Sirloin Roast 8.75 - 12.49 10.70 0.00 0.00 Sirloin Steak 15.00 - 22.80 17.93 Brisket 8.00 - 13.77 10.13 4.16 5.98 Flank, Brisket, and Plate Primal Flank Steak 8.00 - 18.00 13.58 8.95 4.64 Brisket, Whole 8.00 - 13.00 10.02 Skirt Steak 9.00 - 20.14 14.10 11.66 2.45 Flank Steak 13.00 - 22.98 17.35 Short Ribs 6.00 - 11.00 8.37 7.42 0.95 Skirt Steak 12.95 - 18.00 14.95 Stew Meat 7.50 - 13.38 10.12 5.73 4.39 Hanger Steak 10.80 - 17.99 14.39 Direct Grass Fed Vs.
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Salo-Salo Espesyal
THE JOY OF PINOY COOKING The name may have been derived from “curry,” and while the color is similar to this Asian dish, the peanut sauce is all our own. So unique is kare-kare’s flavor that it’s one of thekare-kare first things balikbayans ask for when they get home! INGREDIENTS remove odor. ½ kg tripe strips 2 In a large pot, place the boiled ½ kg oxtail, cut into 2-inch slices tripe and oxtail, garlic, bay leaves, Water, enough to cover meat and water. Simmer for 2 ½ hours 3 cloves garlic, crushed or until tender. Strain meat and 2 bay leaves reserve stock. In another pot, boil 1.5 L water beef in bay leaves and water for ½ kg beef kalitiran, cubed large 30 minutes or until tender. 2 bay leaves 3 In a large pot, heat Golden 1 L water Fiesta Palm Oil. Saute onions 3 Tbsp Golden Fiesta Palm Oil and garlic. Add the softened 1 white onion, chopped tripe, oxtail, and beef. Season 1 tsp Datu Puti Patis with Datu Puti Patis. Add UFC 2 packs UFC Ready Recipes Ready Recipes Kare Kare Mix Kare Kare Mix, 90 grams and reserved stock. Simmer for 4 cups reserved oxtail stock 15 to 30 minutes. 2 eggplants, sliced, blanched 4 Blanch vegtetables: Boil water. 1 cup sitaw, sliced, blanched Place vegetables in boiling water 2 cups puso ng saging, cooked for 30 seconds. Remove 4 pieces pechay, blanched vegetables and dunk in ice water to stop the cooking process. DIPPING SAUCE Drain water. ¼ cup bagoong alamang 5 Assemble the vegetables and serve with kare kare and PROCEDURE bagoong.
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Australian Lamb
2020 Order Monday-Wednesday by 12 p.m. MST for SAME DAY SHIPPING! All prices include Ground shipping on orders of 30 lbs or more ~NO BOX CHARGE ~NO HANDLING CHARGE ~NO CHARGE FOR BREAKING CASES Australian Lamb Australian Frenched Lamb Rack 22-24oz Providing specialty foods to discerning chefs for over 30 years Index 1 Bison 5 Veal 8 Pheasant 9 Berries 2 Elk Lamb Quail Spices Venison 6 Pork Guinea Hen Condiments Wapiti Wild Boar Small Birds 10 Sausages 3 Wagyu 7 Duck Specialty Eggs Cured Meats 4 Beef Foie Gras 9 Specialty Species 11 Truffles Marrow Bones Goose Ravioli Olive Oil Stock Bones 8 Chicken Mushrooms Iberico 1-800-350-7166 WHOLESALE PRODUCT GUIDE - CALL CUSTOMER SERVICE FOR PRODUCT INFORMATION AND PRICING Dry-Aged Bison Steaks Bison Primals Frozen Tenderloin (4-5 lb) 10042 & Loins Fresh Tenderloin - Large (6-8 lb) 10164 Dry-Aged New York Steak Bone-In 92040 Cow Tenderloin (5.6-8.5 lb avg) 10091 (14-16 oz ea, 1 per pkg) (8-10 lb) Dry-Aged Cowboy Steak (14-16 or 16-18 oz) 92046 Ribeye Loin Boneless 10165 Dry-Aged Center-Cut Strip Steak Boneless 92018 New York Striploin Center Cut Boneless (8-10 lb) 10070 (12 oz, 1 per pkg) Top Round (13-15 lb) 10080 Dry-Aged Tomahawk Steak 92052 (24-26 oz or 30-32 oz) Shoulder Tender (11-13 oz ea, 6 per pkg) 10074 Dry-Aged NY Striploin Boneless (8-10 lb) 10139 Tri Tip (2-3 lb pkg) 10113 Dry-Aged Ribeye Loin Boneless (7-9 lb avg) 10158 Chuck Roast (18-20 lb) 10015 Steamship (30-60 lbs) 10029 Wet-Aged Bison Steaks Flank Steak (5-6 lb avg) 10025 Outside Skirt (8-10 lb avg) 10148 New York Steak Bone-In
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Salad of Grilled Octopus, Avocado, Chorizo, Truss Tomatoes, Black Olives, Lemon Garlic & Herb Dressing
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Dinner Ideas from Adam Liaw
Dinner ideas from Adam Liaw Index Beef bulgogi and kimchi wrap Corn Chips with braised oxtail with coriander salsa Crispy beef and carrot pita Hainanese chicken wrap Japanese egg salad wrap Lamb shank rendang wrap with sweet radish achar Mission Miso lamb nachos Pumpkin curry with fried rocket, raita and naan Roast carrot hummus wrap Roast duck, cucumber and onion wrap Smoked salmon and egg wrap with mustard-dill mayonnaise Teriyaki tuna and avocado wrap Beef bulgogi and kimchi wrap Bulgogi is a simple and flavourful Korean family favourite, and when teamed with a bit of kimchi it makes a perfect wrap filling. Ingredients: To serve: • Bulgogi • 6 Korean sesame leaves (optional) • 1kg very thinly sliced beef topside • 3 cups shredded lettuce • 1 small brown onion, peeled and roughly • 3 cups kimchi, sliced chopped • 1 cup Japanese mayonnaise • 1 nashi pear, peeled and cored • 2 large green chillies, thinly sliced • 6 garlic cloves, peeled • 6 Mission Garlic wraps • ½ cup soy sauce • 2 tbsp caster sugar • 2 tbsp honey • 1 tbsp sesame oil, plus 2 tbsp sesame oil, for frying • ¼ cup cold water • 1 tbsp toasted sesame seeds Method: 1. For the bulgogi, combine the onion, nashi, garlic, soy sauce, sugar, honey and 1 tbsp sesame oil in a food processor and process to a smooth paste. Combine with the beef and marinade overnight. Heat the extra sesame oil in a large frypan and fry the bulgogi in batches until well caramelised. Scatter with the sesame seeds. 2. Heat the Mission Garlic wraps according to the packet instructions, lay a sesame leaf on each wrap and top with the lettuce, bulgogi, kimchi, mayonnaise and chillies.
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