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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. -
Ethnic.Sausage.Pdf
Ethnic Sausage 65 South Barrington Road | Barrington, IL 60010 | www.rosepacking.com | ph (847) 381-5700 | Toll Free (800) 323-7363 | fax (847) 381-9436 Italian Sausage Rose Italian Sausage is made with 70% lean fresh pork trimmings, whole and cracked fennel seed and natural seasonings. Our sausage is MSG Free, allergen free and have no cereal or soy fillers. Description Pack Size Italian Links 4:1 10 LB Box Frzn talian Links 5:1 10 LB Box Frzn Italian Rope 2 x 5 LB coils 10 LB Box Frzn Italian Bulk 2 x 5 LB Bags 10 LB Box Frzn Italian Link 4:1 HOT 10 LB Box Frzn Italian Rope HOT 2 x 5 LB coils 10 LB Box Frzn Italian Bulk HOT 2 x 5 LB Bags 10 LB Box Frzn Italian Bulk HOT 4 x 2.5 LB Bags 10 LB Box Frzn Fully Cooked Italian 4:1 Links 10 LB Box Frzn Fully Cooked Italian 5:1 Links 10 LB Box Frzn Fully Cooked Italian Sausage Bias Sliced 10 LB Box Frzn Bratwurst Rose authentic Bratwurst comes in both Wisconsin style course ground Bratwurst, and German style White Bratwurst. Delicious grilled and served on a bun, in a salad, or on a bed of sauerkraut. If you love Brats, you’ll love Rose Brats! Description Pack Size Rose Bratwurst Links 4:1 10 LB Box Frzn Rose Bratwurst Links 5:1 10 LB Box Frzn Rose Fully Cooked Bratwurst Links 4:1 10 LB Box Frzn Rose Fully Cooked Bratwurst Links 5:1 10 LB Box Frzn Rose Cooked White Bratwurst 2 x 5 LB Bags 10 LB Box Frzn More information about Rose Ethnic Sausages call 847-381-5700 Specialty Ethnic Knockwurst – One of the great German sausages, an authentic blend of pork and beef with a hint of garlic. -
Cooking Temperatures (Oven)
Cooking Temperatures (Oven) 1. Bottom Round Roast- Bake at 325 degrees for an hour and a half or until internal temperature is 135 degrees 2. Eye Round Roast- Cook at 350 degrees F for 20 for 25 minutes per pound. 30 minutes per pound at 350 degrees F until Internal Temperatures reaches 175 degrees F 3. Top Round Roast- Bake for 15 minutes at 450 degrees. Then reduce the oven to 325 degrees and bake for an hour or until an instant read thermometer reads 135 to 140 degrees. Remove from the oven and tent with tin foil for 15 minutes. 4. Chuck Roast- Sear first! Cover and roast at 250 degrees on the center rack for 2 hours. Remove from oven and take roast from pan - best in crockpot 5. Top Sirloin Roast- Place in the oven at 375 degrees, and roast until you reach an internal temperature of 130 F for medium rare. For each additional 'step' of doneness, add ten degrees. So medium would be 140, medium-well, 150, and well-done 160. 6. Brisket- Preheat the oven or smoker to 225 degrees F. Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours. 7. Standing Rib Roast- Bake at 350 degrees for 16 to 18 minutes a pound, to an internal temperature of 120 degrees. For a 7-pound roast, that's going to be about two hours 8. -
Uniquely Brazilian... WELCOME
WELCOME In Brazil, Picanha is the very best cut of meat, famed for its succulent texture and exceptional flavour. It’s from this celebrated cut of meat that we take our name. Picanha by Fazenda fuses the traditional gaúcho style grilling and Rodizio dining with continuous tableside service of different prime cuts of meat, including beef, chicken, pork and lamb and a gourmet salad and sides bar to accompany your meats. Let us know how you prefer your meat cooked; rare through to well done – we are happy to serve all our cuts to your taste. All our meats are served as soon as they are ready, in no particular order by our uniquely brazilian... gaúcho chefs, but please feel free to ask for your preferred cut to come out next. A glass of sparkling Jeio Prosecco on arrival, our December menu with two special meat cuts, and a dessert sharing board with petit fours. December 2018 Menu lunchtime selection JEIO PROSECCO & OUR DECEMBER SELECTION 25.60 OUR REGULAR DECEMBER SELECTION 17.90 evening selection JEIO PROSECCO & OUR DECEMBER SELECTION 36.70 OUR REGULAR DECEMBER SELECTION 28.70 VEGETARIAN / VEGAN / FISH /picanhachester lunchtime selection @picanhauk JEIO PROSECCO & OUR DECEMBER SELECTION 25.60 OUR REGULAR DECEMBER SELECTION 17.90 evening selection 01244 311839 JEIO PROSECCO & OUR DECEMBER SELECTION 28.60 [email protected] OUR REGULAR DECEMBER SELECTION 23.00 Please note that additional drinks and desserts are not included unless otherwise stated. 27 Newgate St Chester CH1 1DQ MEATS VEGETARIAN, FISH & VEGAN LUNCH DINNER picanha (Cap of rump) The beautiful cut of meat from which we take our name, Picanha, is juicy, for even more choice… choose from… full-flavoured and sure to melt in the mouth. -
HOW MUCH MEAT to EXPECT from a BEEF CARCASS Rob Holland, Director Center for Profitable Agriculture
PB 1822 HOW MUCH MEAT TO EXPECT FROM A BEEF CARCASS Rob Holland, Director Center for Profitable Agriculture Dwight Loveday, Associate Professor Department of Food Science and Technology Kevin Ferguson UT Extension Area Specialist-Farm Management University of Tennessee Institute of Agriculture CONTENTS 2...Introduction 3...Dressing Percentage 5...Chilled Carcass and Primal Cuts 6...Sub-primal Meat Cuts 6...Factors Affecting Yield of Retail Cuts 7...Average Amount of Meat from Each Sub-primal Cut 9...Summary University of Tennessee Institute of Agriculture Introduction Consumers who buy a live animal from a local cattle producer for custom processing are often surprised. Some are surprised at the quantity of meat and amount of freezer space they need. Others may be surprised that they did not get the entire live weight of the animal in meat cuts. The amount of meat actually available from a beef animal is a frequent source of misunderstanding between consumers, processors and cattle producers. This document provides information to assist in the understanding of how much meat to expect from a beef carcass. The information provided here should be helpful to consumers who purchase a live animal for freezer beef and to cattle producers involved in direct and retail meat marketing. 2 University of Tennessee Institute of Agriculture How Much Meat to Expect from a Beef Carcass Dressing Percentage One of the terms used in the cattle and meat cutting industry that often leads to misunderstanding is dressing percentage. The dressing percentage is the portion of the live animal weight that results in the hot carcass. -
Hopleaf's Menu As of Oct. 3, 2020 Saturday 6Pm Charcuterie — $22
Hopleaf’s Menu as of oct. 3, 2020 Saturday 6pm Please wear your mask when engaging with staff anywhere at Hopleaf and when you get up from your table. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ SANDWICHE S all w/our Pommes Frites Charcuterie — $22 Nueske Ham—$ 18 capicola, calabrese salami, finocchiona, Prairie Breeze cheese, w/ rustic polenta bread, on pumpernickel w/gruyere cheese, tarragon slaw olive oil & antipasto olives & herb aioli Kielbasa CBJ—$ 18 —$15 on sourdough w/housemade cashew butter, fig jam, house-made and -smoked Kielbasa sausage, w/fried potatoes covered in & raclette; w/Stilton mac-&-cheese garlic-herb aioli, smoky pickled red cabbage & whole grain mustard Grass-fed Brisket—$ 18 Belgian-style Mussels For One— / For Two— on light rye w/whole-grain mustard & dill pickle $15 $26 cooked in Unibroue’s Blanche de Chambly , shallots, celery, thyme & bay leaf; Brat Burger—$15 w/Pommes Frites house-ground bratwurst-spiced pork patty seared off w/sautéed kraut 'n'onions & emmentaler; on ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ onion bun w/mustard aioli & lemon Tabasco pickles SPECIALS Pork Schnitzel —$15 * while they last! buttermilk-brined pork loin pounded thin & coated • Smoked Chicken Flatbread — $13 in breadcrumbs, fried crispy; on a pretzel bun, pulled smoked chicken thigh meat w/red pepper-toasted pepita romesco, butternut w/smoky pickled cabbage & mustard aioli squash & goat cheese. Topped w/arugula & pickled aji dulce peppers. Catfish Hoagie—$16 • Roasted -
“Without a Doubt the Word Kielbasa Has Worldwide Recognition Yet It Is Just One of Many Wonderful Meat Products That Have Been Produced for Centuries in Poland
Polish Sausage! “Without a doubt the word kielbasa has worldwide recognition yet it is just one of many wonderful meat products that have been produced for centuries in Poland. It is also often misunderstood. Kielbasa is the Polish general name for a sausage. You cannot walk into a Polish store and say please give me a pound of kielbasa. The salesperson surrounded by 50 types of kielbasa will inevitably reply which one?” – from “Polish Sausages” by Stanley Marianski The traditional kielbasa made for Easter, and many other holidays, is White Sausage – Kielbasa Biala Surowa. Or as we often call it, Fresh Polish. Many of us grew up eating and loving Busia and Dziadzia’s fresh Polish sausage. Their recipe was hopefully handed down to the next one, two. or three generations. If you were unlucky enough not to watch and learn the methods and obtain a family recipe, take heart. Master sausage maker Michael Krass will share his expertise and his family recipe with you. Michael has taught sausage making at Polish Fest, Poland Under Glass, and previously at the Polish Center. Michael will be teaching at the Polish Center of Wisconsin on Monday, March 26th at 6:30 PM. He will instruct you on the raw materials – the correct type and cut of meat and seasonings. He will show you the basic equipment required to produce your own sausage. He will share his sausage making wisdom with you and take questions. Tickets can be obtained at the Polish Center, by phone, or on the Polish Center website - $5.00 for members, $10.00 for non-members. -
Meat Quality Workshop: Know Your Muscle, Know Your Meat BEEF
2/6/2017 Meat Quality Workshop: Know Your Muscle, Know Your Meat Principles of Muscle Profiling, Aging, and Nutrition Dale R. Woerner, Ph.D., Colorado State University BEEF- Determining Value 1 2/6/2017 Slight00 Small00 Modest00 Moderate00 SLAB00 MAB00 ACE ABC Maturity Group Approximate Age A 9‐30 months B 30‐42 months C 42‐72 months D E 72‐96 months 96 months or older Augmentation of USDA Grade Application 2 2/6/2017 Effect of Marbling Degree on Probability of a Positive Sensory Experience Probability of a Positive Sensory Experience 0.99a 0.98a 1 0.88b 0.9 0.82b 0.8 0.7 0.62c 0.6 0.5 0.4 0.29d 0.3 0.2 0.15e 0.1 0 TR SL SM MT MD SA MA Colorado State University M.S. Thesis: M. R. Emerson (2011) 3 2/6/2017 Carcass Weight Trend 900 All Fed Cattle CAB® 875 850 +55 lbs. in 5 years 825 +11 lbs. / year 800 775 750 +117 lbs. in 20 years Hot Carcass (lbs.) Weight +5.8 lbs. / year 725 Year 4 2/6/2017 Further Problems • Food service portion cutting problems = 8 oz. • Steak preparation problems = 8 oz. A 1,300‐pound, Yield Grade 3 steer yields 639 pounds of retail cuts from an 806‐pound carcass. Of the retail cuts, 62% are roasts and steaks (396 pounds) and 38% are ground beef and stew meat (243 pounds). 5 2/6/2017 Objective of Innovative Fabrication • Use quality-based break points during fabrication • Add value to beef by optimizing use of high-quality cuts • Add value to beef cuts by improving leanness and portion size $2.25 $7.56 $2.75 $4.66 $2.50 $12.73 $2.31 $2.85 $3.57 $1.99 Aging Response Premium USDA Choice USDA Select Muscle Aging response -
Appetizers Build Your
Express Menu Items Gluten Free available 12.95 (equivalent to a small) (excludes French Dip, Deep Dish & Grandma Sieg) Appetizers PIZZA Have your pizza cooked the traditional way; baked right on the stones for a crisper, CHEESY GARLIC BREAD thinner crust or have it baked on a pan for a thicker, softer crust. delicious homemade french bread served hot and fresh, topped with homemade garlic butter and mozzarella cheese. 7.95 MEAT PIZZA BBQ CHICKEN hamburger, pepperoni, salami, smoked chicken, mozzarella, onions, STUFFED JALAPENOS sausage, and mozzarella cheese. and bbq sauce. 8.95/17.95 jalapenos filled with a blend of cheese and 9.95/18.95 bacon. 8.95 FRENCH DIP CHICKEN ALFREDO monterey jack cheese sauce, seasoned FRIED CHEESE CURDS grilled chicken breast with our steak and mushrooms, topped with a served with ranch. 9.95 homemade white sauce and a blend second crust and served with a cup of of italian cheeses. 9.95/18.95 au jus. 10.95/20.95 FRESH BAKED PRETZELS four pretzel sticks served with homemade BOSS HOGG TACO beer cheese sauce. (2) 5.95 (4) 8.95 sausage, salami, bacon, kielbasa monterey jack cheese sauce, refried Try Them Stuffed! with cream cheese, sausage, and mozzarella. 9.95/19.95 beans, hamburger, and cheddar sausage, bruschetta tomatoes, provolone cheese. After it comes out of the oven cheese and a touch of salt, served with beer THE MAD RUSSIAN we top it with lettuce, tomato, and cheese sauce. (4) 11.95 a take on the traditional reuben with smashed Doritos®. 9.95/19.95 corned beef, sauerkraut, mozzarella, JALAPENO CORN FRITTERS swiss and russian dressing. -
Beef Cuts for Portioning
BEEF CUTS FOR PORTIONING CHUCK RIB LOIN SIRLOIN ROUND TOP SIRLOIN STEAK CHUCK ROLL PRIME RIB SHORT LOIN 1184 Beef Loin, Top Sirloin Butt Steak, Boneless STEAMSHIP ROUND 116A Beef Chuck, Chuck Roll 109E Beef Rib, Ribeye Roll, Lip-On, Bone In (Export Style) 174 Beef Loin, Short Loin, Short-Cut 166B Beef Round, Rump and Shank Partially Off, Handle On ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade ORDER SPECIFICATIONS • Quality grade • Quality grade • Quality grade • Thickness or portion weight • Quality grade • Different arm length portion • Fat cover • Length of tail • Thickness of surface fat • Removal of shank meat exclusions - ventral cut • Weight range • Thickness of surface fat • Specify 1184A to purchase without • Thickness of surface fat • Removal of subscapularis • Thickness of surface fat • Weight range the gluteus accessorius and Portioned Top • Portion weight: 30 to 50 pounds Sirloin Steak Cooking method: Moist heat • Length of tail (lip) Cooking method: Dry heat gluteus profundus Cooking method: • Tied or netted • Specify 1184B to purchase center-cut Dry heat – roast (Cap off) – gluteus medius muscle only Cooking method: Dry heat Cooking method: Dry heat CHUCK EYE STEAK PORTERHOUSE STEAK 1116D PSO:1 Beef Chuck, Chuck Eye Roll Steak, Boneless 1173 Beef Loin, Porterhouse Steak ORDER SPECIFICATIONS RIB STEAK ORDER SPECIFICATIONS 1103 Beef Rib, Rib Steak, Bone In TOP SIRLOIN FILET • Prepared from item 116D • Quality grade 1184F Beef Loin, Top Sirloin Butt Steak, Center-Cut, Boneless, -
Product List 0.25
Our Popular Products Below is a list of some of our most popular products, NOT a list of what we have in stock currently. We are constantly creating new products, and prices can uctuate due to market changes. If you have any questions about items on this list or if you are looking for a product not in this list, feel free to give us a call at (860)-875-5352 to talk with a trained member of our sta. Fresh-Cut Meats Bell & Evans® Chicken Other Poultry Boneless Skinless Chicken Breasts Bone-in Split chicken Breasts Whole Chickens Bone-in Chicken Thighs Whole Ducks Drumsticks Smoked Chicken Breasts Legs and Wings Whole Chickens Pork Fresh Cut Pork Smoked Pork Products Bacons Black Forrest Ham Baby Back Ribs Black Forrest Ham Steaks Hickory Smoked Bacon Bone-in Pork Chops Bone-in Ham Hickory Smoked Maple Bacon Boneless Pork Chops Bone-in Ham Steaks Hickory Smoked Pepper Bacon Bone-in Pork Roasts Boneless Ham Black Forrest Smoked Bacon Boneless Pork Roasts Canadian Bacon Paprikova Bacon Crown Roast of Pork Daisy Hams Hickory Smoked Bacon Bits Pork Prime Rib Smoked Pork Chops Bacon Ends Pork Loin Roast Smoked Pork Ribs 1032 Tolland Stage Rd. Tolland, CT • countrybutcherct.com • 860-875-5352 Certied Angus Beef Roasts Steaks and other Fresh Cuts NY Strip Steaks Bone-in Prime Rib Ribeye Steak Boneless Prime Rib Filet Mignon Strip Loin Roasts T-Bone Steaks Spoon Roast Top Sirloin Steaks Rump Roast Boneless Short Ribs Corned Beef Ground Sirloin Beef Brisket Ground Round Chuck Roast Ground Short Ribs Tenderloin Roasts Chuck Blade Steak Marinated Steak Petite Sirloins London Broil Beef Stew Beef Jerky Smoked Sausages Hot Snack Sticks German Frankfruters Pepper Snack Sticks Skinless German Frankfruters Salami and Cheese Snack Sticks Knockwurst Sweet Snack Sticks Smoked Bratwrust Honey BBQ Snack Sticks Smoked Kielbasa Whole Muscle Beef Jerky Kimmelwurst Kielbasa Whole Muscle Jerky Pieces Liverwurst Bologna Cajun Sausage 1032 Tolland Stage Rd. -
Uniquely Brazilian... WELCOME PRICES
WELCOME In Brazil, Picanha is the very best cut of meat, famed for its succulent texture and exceptional flavour. It’s from this celebrated cut of meat that we take our name. Picanha by Fazenda fuses the traditional gaúcho style grilling and Rodizio dining with continuous tableside service of different prime cuts of meat, including beef, chicken, pork and lamb and a gourmet salad and sides bar to accompany your meats. Let us know how you prefer your meat cooked; rare through to well done – we are happy to serve all our cuts to your taste. All our meats are served as soon as they are ready, in no particular order by our uniquely brazilian... gaúcho chefs, but please feel free to ask for your preferred cut to come out next. PRICES December 2017 Menu A glass of sparkling Jeio Prosecco or Veuve Clicquot on arrival, our December menu with two special meat cuts, and a dessert sharing board with petit fours. JEIO PROSECCO LUNCH: 25.20 EVENING: 35.50 JEIO PROSECCO LUNCH: 25.20 /picanhachester VEGETARIAN/VEGAN/FISH OPTION EVENING: 30.50 @picanhauk VEUVE CLICQUOT LUNCH: 32.50 EVENING: 43.80 VEUVE CLICQUOT LUNCH: 32.50 @picanhauk VEGETARIAN/VEGAN/FISH OPTION EVENING: 38.80 Veuve Clicquot option includes a glass of dessert wine. In addition to our usual selection of meats, our December menus include a glass of 01244 311839 Jeio Prosecco or Veuve Clicquot (you will need to select which drink you wish to have [email protected] when you book your meal), and a dessert sharing board with petit fours.