In-House Custom Cuts Whole Animal Butchery

Total Page：16

File Type：pdf, Size：1020Kb

In-House Custom Cuts Whole Animal Butchery

IN-HOUSE WHOLE CUSTOM w~ ANIMAL CUTS LOCAL BUTCHERY 100% Grass-fed BEEF: Pasture-Raised LAMB: Top Round Roast Osso Bucco ,, Leg of Lamb London Broil Marrow Bone Boneless Leg of Lamb Bottom Round Knuckle (Neck Bone) Lamb Sirloin Roast Eye Round Stew Cubes Lamb Sirloin Steak Sirloin Tip Stir-Fry Lamb Belly Top Sirloin Oxtail Lamb Loin Roast Tri-Tip 85/15 Ground Beef Lamb Loin Steak Picanha Rack of Lamb Bavette Pasture-Raised PORK: Lamb Rib Chop Skirt Whole Ham Rib Plate Flank Ham Roast Shoulder-Blade Steaks Hanger Pork Cutlets Round-Bone Steaks Tenderloin Ham Steaks Lamb Shoulder Roast NY Strip Pork Sirloin Roast Lamb Butt T-bone Pork Sirloin Steak Neck Roast Porterhouse Tenderloin Decal Pork Porterhouse Seasonal Rib-Eye (Prime Rib) Pork Chop Pasture-Raised CHICKEN: Short Ribs Boneless Pork Chop Whole Chicken Kalbi Bone-in Pork Loin Roast Boneless Skinless Breast Chuck-Eye Boneless Pork Loin Roast Leg Thighs Denver Spare Ribs Wings Chuck Roast Belly Roast Liver or Heart Ranch Steak Belly Slices Frames, Bones, or Feet Flat Iron Coppa Chicken Sausage Blade Steak Boston Butt Petite Tender Picnic NOTE: Custom Sausages or Brisket Country Style Ribs Meatballs also available for Beef Shank Jowl orders of 5 lbs or more! Our animals are raised outside on pasture in 857-277-0773 New England and New York by farmers we trust. 316 SHAWMUT AVENUE No antibiotics, hormones, or pesticides. Ever. BOSTON, MASSACHUSETTS .

Copy Link

Recommended publications

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.
[Show full text]
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.
[Show full text]
Meat Purchasing Guide Eighth Edition March 2019
Now contains over 700 beef, veal, lamb, mutton and pork cuts Meat purchasing guide Eighth edition March 2019 1 Contents How to use this guide 3 Quality and consistency for Link to the Cutting the meat industry Specifications on our website 4 Beef & Lamb: Higher standards, Please quote this code better returns and product name when you place your order 5 Red Tractor farm assurance or search online pigs scheme Beef 6 Beef carcase classification Each section is 7 Beef index colour-coded for 9 Beef cuts easy use Veal 50 Veal index 51 Veal cuts Product description and useful hints Lamb 66 Lamb carcase classification 67 Lamb index 68 Lamb cuts Mutton 92 Mutton index 92 Mutton cuts Pork 96 Pig carcase classification 97 Pork index Cutting specifications 99 Pork cuts Our website contains our entire range The information in this booklet was compiled by Dick van Leeuwen. of step-by-step cutting specifications that your supplier can use. Visit ahdb.org.uk/mpg 2 Quality and consistency for the meat industry Meeting the demands of the meat buyer Dick van Leeuwen Lifestyle changes and the increasing Born in Holland, Dick van Leeuwen did his training at the widely acclaimed demand from the discerning consumer Utrecht School of butchery and he is now acknowledged as a leading have led to tremendous changes and authority in butchery skills and meat processing. pressures on the red meat industry in Dick has worked in retail outlets, processing plants and at the Meat and terms of product integrity and Livestock Commission, where he developed many new products and consistency.
[Show full text]
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.
[Show full text]
United States Patent Office Patented Aug
3,524,747 United States Patent Office Patented Aug. 18, 1970 r 2 3,524,747 found that there were some kinds of amino acids which SEASONING COMPOSITIONS AND RELATED were essential to realizing a beef or meat-like flavor and PRODUCTS AND METHODS that organic acids, phosphates and 5'-nucleotides were also Masanai O'Hara and Shizuyuki Ota, Tokyo, Hitoshi Enei indispensable. We have developed the present invention and Sadaaari Eguchi, Kawasaki-shi, and Shinji Oku 5 based on these conclusions. mura, Yokohama-shi, Japan, assignors to Ajinomoto Characteristic features of the present invention are Co., Inc., Tokyo, Japan. as follows: No Drawing. Filed Mar. 30, 1966, Ser. No. 538,583 (1) Amino acids, organic acids, phosphates and 5'- Int, C. A23 1/22 U.S. C. 99-40 21 Claims nucleotides should be mixed together as essential con O stituents of our new seasoning which is adapted to impart a beef or meat-like flavor to foods; (2) Alanine, histidine, arginine, threonine, methionine, ABSTRACT OF THE DESCLOSURE leucine and glutamic acid are essential amino acids for A seasoning for giving a beef or meat-like flavor to our seasoning; we cannot prepare a seasoning which con foods. The seasoning includes amino acids, at least one 5 tributes beef or meat-like flavor to foods without these organic acid, at least one phosphate and at least one 5'- amino acids. nucleotide. The amino and organic acids can be free As to quantity of these amino acids, the total amount acids or salts of the acids or mixtures thereof. The amino of alanine, histidine, arginine, threonine, methionine and acids include glutamic acid and alanine, histidine, argi leucine which are essential for the present seasoning nine, threonine, methionine and leucine.
[Show full text]
Generic HACCP Model for Raw, Ground Meat and Poultry Products" Or "Generic HACCP Model for Raw, Not Ground Meat and Poultry Products" Models Will Be Most Useful
Table of Contents Introduction................................................................................1 Principles of HACCP Principle No. 1....................................................................1 Principle No. 2....................................................................1 Principle No. 3....................................................................1 Principle No. 4....................................................................1 Principle No. 5....................................................................1 Principle No. 6....................................................................1 Principle No. 7....................................................................1 Definitions.................................................................................2 Corrective action..................................................................2 Criterion...........................................................................2 Critical Control Point (CCP).....................................................2 Critical limit.......................................................................2 Deviation..........................................................................2 HACCP............................................................................2 HACCP Plan......................................................................2 HACCP System...................................................................2 Hazard Analysis...................................................................2
[Show full text]
Order Form | Meat Department Product Name Inserts (650) | South
120 ____ BEEF PLATE BOILING BEEF 221 ____ BEEF ROUND STEAK BONELESS 121 ____ BEEF PLATE SHORT RIBS 222 ____ BEEF ROUND SIRLOIN TIP STEAK 000 ____ BEEF CHUCK ARM POT ROAST 122 ____ BEEF PLATE SPARERIBS 223 ____ BEEF ROUND TOP ROUND STEAK 001 ____ BEEF CHUCK ARM POT ROAST 123 ____ BEEF PLATE SKIRT STEAK 224 ____ BEEF ROUND BOTTOM ROUND STEAK BONELESS 124 ____ BEEF PLATE SKIRT STEAK CUBED 225 ____ BEEF ROUND EYE ROUND STEAK 002 ____ BEEF CHUCK ROUND BONE ROAST 125 ____ ROLLED BEEF PLATE BONELESS 226 ____ BEEF ROUND SWISS STEAK BONELESS 003 ____ BEEF CHUCK ROUND BONE POT ROAST 130 ____ BEEF FLANK STEAK 227 ____ BEEF ROUND TOP ROUND 004 ____ BEEF CHUCK SHOULDER ROAST LONDON BROIL 131 ____ BEEF FLANK STEAK CUBED 005 ____ BEEF CHUCK SHOULDER POT ROAST 240 ____ GROUND BEEF BONELESS 132 ____ ROLLED BEEF FLANK STEAK CUBED DOES NOT EXCEED 30% FAT 006 ____ BEEF CHUCK CLOD ROAST 133 ____ BEEF FLANK STEAK ROLLS 134 ____ BEEF FLANK LONDON BROIL 241 ____ LEAN GROUND BEEF 006-1 ____ BEEF CHUCK SHOULDER CLOD ROAST DOES NOT EXCEED 22% FAT BONELESS 140 ____ BEEF RIB ROAST 242 ____ LEANEST GROUND BEEF 007 ____ BEEF CHUCK 7- BONE ROAST 143 ____ BEEF RIB EYE ROAST DOES NOT EXCEED 15% FAT 008 ____ BEEF CHUCK BLADE ROAST 144 ____ BEEF RIB SPENCER ROAST BONELESS 243 ____ CHILI GROUND BEEF 009 ____ BEEF CHUCK TOP BLADE POT ROAST 150 ____ BEEF RIB STEAK 250 ____ BONELESS BEEF STEW 020 ____ BEEF CHUCK ROAST BONELESS 153 ____ BEEF RIB EYE STEAK 251 ____ BEEF HEARTS 021 ____ BEEF CHUCK CROSS RIB POT ROAST 153-1 ____ BEEF RIB RIB EYE STEAK BONE-IN 252 ____ BEEF MARROW
[Show full text]
Noodle Types Noodle
noodle types noodle = Favorites = Gluten Free V = Vegetarian = Contains Dairy = Spicy - served medium spicy unless otherwise requested *Images intended for reference only; dishes may not come out exactly as shown. *Please let your server know if you have any food allergies or dietary restrictions. * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. A1. Fried Eggrolls (Chả Giò) | 5.95 minced filling rolled in a crispy wrapper and deep fried until golden brown (4pc per order) shrimp and pork – served with fish sauce vegetable – served with sweet and sour sauce vegan net eggrolls – served with fish sauce A2. Fried Crab Rangoon (Hoành Thánh Chiên) | 5.95 appetizers creamy crab and veggie dumplings deep fried in a crispy golden wonton wrapper (8pcs per order) A3. Summer Rolls (Gỏi Cuốn) | 4.95 fresh rice paper rolls served cold with noodles, lettuce, mint, and a side of our delicious peanut sauce (2pcs per order) add avocado for 1.00 shrimp (tôm) grilled pork patties (nem nướng) shrimp and pork patty combo (tôm & nem nướng) A4. Dumplings (Sủi Cảo) | 5.95 savory steamed or fried dumplings with your choice of veggie or meat filling and a side of our tangy homemade dumpling sauce (8pcs per order) A5. Fried Chicken Wings (Cánh Gà) | 6.95 crispy wings served with a side of house spicy mayo (6pcs per order) A6. Crispy Squid (Mực Chiên Dòn) | 6.95 beautiful golden rings of squid deep fried in a crispy panko batter and served with a side of our homemade sweet and sour or spicy mayo (10 pcs per order) A7.
[Show full text]
Many of America's Favorite Cuts Are Lean
Many of America’s Favorite BEEF Cuts are Lean All lean beef cuts have less than 10 grams of total fat, 4.5 Skinless Chicken breast 0.9 g sat. fat 3.0 g total fat grams or less of saturated fat and less than 95 milligrams 1.4 g sat. fat Beef Eye Round roast and steak* 4.0 g total fat of cholesterol per 3½-oz serving. To choose lean cuts 1.5 g sat. fat Beef To p Round roast 4.3 g total fat of beef, look for “Loin” or “Round” in the name. 1.6 g sat. fat Beef To p Round steak 4.6 g total fat 1.7 g sat. fat Beef Bottom Round roast 4.9 g total fat 1.9 g sat. fat Beef To p Sirloin steak 5.0 g total fat 2.1 g sat. fat Beef Chuck Shoulder steak 5.0 g total fat 1.9 g sat. fat Beef Round Tip roast and steak* 5.3 g total fat 1.9 g sat. fat Beef Round steak/Cubed steak 5.3 g total fat 1.9 g sat. fat Beef Shank Cross Cuts 5.4 g total fat 2.2 g sat. fat Beef Bottom Round (Western Griller) steak 6.0 g total fat Beef To p Loin (Strip) steak 2.3 g sat. fat 6.0 g total fat 2.6 g sat. fat Beef Flank steak 6.3 g total fat 2.3 g sat. fat Beef Bottom Round steak 6.6 g total fat 2.5 g sat.
[Show full text]
Beef – Practical – Level 1 Cutting and De-Boning a Beef Carcase Into Primal Cuts Introduction
Beef – Practical – Level 1 Cutting and de-boning a beef carcase into primal cuts Introduction Welcome to the AHDB Beef and Lamb Education Programme, Beef – Level 1, which You are expected to be able to do focuses on cutting and de-boning a side of and know the following: beef into individual primal cuts and muscles. • To understand the basics of carcase classification. A beef carcase can be broken down • To remove and de-bone the primal muscles as Exam requirement: in different ways and using a range of illustrated in this manual by following the natural • On the day of the techniques. We have chosen to break seams where possible and without cutting examination the examiner will select either a fore or down the carcase while hanging as this is unnecessarily into individual muscles. hind quarter which you lighter work making gravity work for the • Separate the individual muscles illustrated need to be able to cut up butcher. Breaking the carcase down on a as illustrated in this manual by following the natural seams without any within 1.5 hours. butcher block can create the same result unnecessary cuts/stab marks or damage to the however; this is fairly heavy work and could create back problems in the • You need to be able to do muscles. this taking into account long term for the butcher. all the requirements • Recognise and know the names of the primal cuts previously stated. Starting with the removal of the shoulder right through to the hind shin, and individual muscles illustrated. this brochure includes detailed step by step instructions of breaking down • You will also be required to answer questions the side of beef in a specific sequence.
[Show full text]
USDA National Nutrient Database-Manganese
Abridged List Ordered by Nutrient Content in Household Measure Source: USDA National Nutrient Database for Standard Reference Legacy (2018) Nutrients: Manganese, Mn(mg) Description Measure Manganese, Mn(mg)Per Measure Nuts, butternuts, dried 1.0 cups 7.872 Blueberries, wild, canned, heavy syrup, drained 1.0 cups 7.337 Teff, cooked 1.0 cups 7.207 Nuts, hazelnuts or filberts 1.0 cups, chopped 7.101 Rice flour, brown 1.0 cups 6.341 Seeds, pumpkin and squash seed kernels, roasted, with 1.0 cups 5.298 Mollusks, mussel, blue, raw 1.0 cups 5.1 Cereals ready-to-eat, granola, homemade 1.0 cups 4.875 Oat flour, partially debranned 1.0 cups 4.18 Beans, adzuki, mature seeds, raw 1.0 cups 3.408 Pie Crust, Cookie-type, Chocolate, Ready Crust 1.0 crust 3.336 1.0 cups spiral Macaroni, vegetable, enriched, dry shaped 3.231 1.0 cups whole Nuts, almonds, dry roasted, without salt added kernels 3.08 Beans, pink, mature seeds, raw 1.0 cups 2.89 Seeds, sunflower seed kernels, toasted, without salt 1.0 cups 2.833 Seeds, sunflower seed kernels, oil roasted, without salt 1.0 cups 2.808 Pasta, whole-wheat, dry (Includes foods for USDA's Food Distribution Program) 1.0 cups spaghetti 2.715 Peanuts, all types, dry-roasted, without salt 1.0 cups 2.608 Peanuts, valencia, oil-roasted, without salt 1.0 cups 2.478 Candies, confectioner's coating, peanut butter 1.0 cups chips 2.352 Garlic, raw 1.0 cups 2.274 Lima beans, immature seeds, cooked, boiled, drained, 1.0 cups 2.128 Beans, black, mature seeds, raw 1.0 cups 2.056 Rice, white, long-grain, regular, raw, unenriched
[Show full text]
Meat Cutting and Processing for Food Service Meat Cutting and Processing for Food Service
Meat Cutting and Processing for Food Service Meat Cutting and Processing for Food Service The BC Cook Articulation Committee BCCAMPUS VICTORIA, B.C. Meat Cutting and Processing for Food Service by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted. © 2015 go2HR The CC licence permits you to retain, reuse, copy, redistribute, and revise this book—in whole or in part—for free providing the author is attributed as follows: Meat Cutting and Processing for Food Service by the BC Cook Articulation Committee is used under a CC BY 4.0 Licence. If you redistribute all or part of this book, it is recommended the following statement be added to the copyright page so readers can access the original book at no cost: Download for free from the B.C. Open Textbook Collection. Sample APA-style citation: This textbook can be referenced. In APA citation style, it would appear as follows: BC Cook Articulation Committee. (2015). Meat Cutting and Processing in the Food Service Industry. Victoria, B.C.: BCcampus. Retrieved from https://opentextbc.ca/meatcutting/ Cover image attribution: Meatcutting by go2HR is used under a CC BY 4.0 Licence. Ebook ISBN: 978-1-989623-09-1 Print ISBN: 978-1-989623-08-4 Visit BCcampus Open Education to learn about open education in British Columbia. This book was produced using Pressbooks.com, and PDF rendering was done by PrinceXML. Contents About BCcampus Open Education vii Preface viii Accessibility Statement ix Meat Science and Nutrition
[Show full text]