DOCSLIB.ORG

Mckinnon's Meat Market

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

New England Boiled Dinner Specials McKinnon’s Own McKinnon’s Own McKinnon’s Own USDA Choice - Red or Grey Cured USDA Choice - Red or Grey Cured Grey Cured POINT CUT CORNED BEEF CORNED PORK CORNED BEEF ROUNDS SPARE RIBS Savin’ O the Green! $ 99 $ 99 $ 33 New England lb. lb. lb. Boiled Dinner Recipe Preparation time: 15 mins 3 4 3 Cook Time: 225 mins • Servings: 6 • 5 pounds Corned Beef • 1 Turnip • 9 Potatoes • 2 Onions • 6 Carrots or Parsnips • 1 Cabbage, sliced McKinnon’s Own McKinnon’s Own Corned Beef Cooking Directions: McKinnon’s Own USDA Choice - Red or Grey Cured USDA Choice - Red or Grey Cured Place corned beef in a large kettle and cover FLAT CUT WHOLE SMOKED with water. Bring to boil, reduce the heat and $ 99 $ 33 BONELESS $ 88 simmer for 3 hours. Change water after 1 hour CORNED BEEF lb. CORNED BRISKET lb. lb. 4 4 SHOULDER 2 to reduce salinity. Add water as necessary to keep covered. When the corned beef is tender, Danvers & Product NH Stores WOW! of USA remove from kettle and keep warm in a 200 12 Packs degree oven. Place peeled potatoes, peeled GUINNESS or $ 99 Green $ carrots, peeled turnip and onions into the kettle SMITHWick’S CABBAGE lbs. and cook for 15 minutes. Add sliced cabbage 11 3 / 1 and cook additional 10 minutes. -Enjoy! 11.2 oz. Bottles For over 60 years we have been barrel-curing our own grey corned beef!! At McKinnon’s we use only the best Certified Angus Beef® TASTE ThE DiFFErENCE! MEAT SPECIALS DAIRY USDA - Angus - Boneless Stonyfield USDA $ 44 N.Y. SIRLOIN ORGANIC YOGURTS PORTERHOUSE or lb. Save $ 5 HOLIDAY 70¢ on 2 Our $ 99 2/ 1 T-BONE STEAK 6 oz. Cups Best Price! ROAST OR STEAK lb. 4 GROCERY 100% Natural! Family Pack Bone In - Family Pack $ 99 General Mills CHICKEN CHEERIOS, KIX OR TOTAL COUNTRY STYLE 1 lb. Save Fresh from up to $2 $ 99 $ 88 TENDERLOINS the PORK SPARE RIBS 1 lb. Meat Case 8.7-10.6 oz. Boxes 1 LENTEN SEAFOOD SPECIALS Filippo Berio Save OLIVE OILS up to $4 $ 99 25.3 oz. Bottles 4 Save Save PRODUCE $3.50 lb. WOW! $1.50 lb. USDA Organic 31-40 ct. - Tail On 5 lb. Box Fresh BLUEBERRIES COOKED 2 lb. Bags $ 49 FROZEN $ 99 FLOUNDER $ 49 Product $12.98 $ SHRIMP 6 lb. HADDOCK 3 lb. FILLETS of USA 6 lb. 6 oz. 2/ 5 EVERETT DANVERS SALEM, NH Like Us On 620 Broadway 73 Holten St. 236 N. Broadway, Rt. 28 PORTSMOUTH, NH (617) 387-6285 (978) 774-0479 (603) 894-6328 2454 Lafayette Rd. Rt. 1 (Next to Water Country) Hours: Mon.-Fri. 8:00-8:00 pm Hours: Mon.-Sat. 8:00-8:00 pm Hours: Mon.-Sat. 8:00-8:00 pm (603) 559-5714 Sat. 8:00-7:00pm • Sun. 8:00-6:00 pm Sunday 8:00-7:00 pm Sunday: 8:00-7:00 pm Hours: Mon.-Sat. 8am - 8pm, Sunday 8am - 7pm FRI SAT SUN MON TUE WED THU March 8 March 9 March 10 March 11 March 12 March 13 March 14 www.shopmckinnons.com - Sign up for our rewards card today. 2013 GD87107 DELI QUALITY MEATS Hilldale - Sliced to Order POULTRY WHITE AMERICAN $ 49 McKinnon’s Own McKinnon’s Own CHEESE lb. Original or Garlic & Herb 3 MARINATED MARINATED BONELESS TURKEY TIPS McKinnon’s Own CHICKEN BREAST $ 88 $ 99 Family lb. ROAST BEEF 5 lb. Pack $ 33 3 lb. Pearl 3 $ 29 Family Pack ¢ 5 lb. Bag CORNED BEEF 5 lb. CHICKEN LEG QUARTERS lb. $ 59 88 JUMBO CHICKEN WINGS lb. McKinnon’s Own 2 $ 88 No Antibiotics - All Natural! $ 98 Oven Ready Provolone & Spinach lb. PASTRAMI 6 SPLIT CHICKEN BREAST lb. $ 44 Hatfield 1 CHICKEN FLORENTINE 4 lb. $ 29 Oven Ready - Cordon Bleu Lean GERMAN BOLOGNA lb. $ 88 $ 44 2 STUFFED BONELESS CHICKEN BREAST lb. GROUND TURKEY Hansel & Gretel $ 29 3 2 lb. VIRGINIA HONEY HAM 4 lb. PORK Carando $ 29 DOMESTIC SALAMI 4 lb. 100% Natural! Family Pack Citterio $ 79 BONELESS CENTER CUT PORK CHOPS IMPORTED MORTADELLA 4 lb. $ 39 Boar’s Head $ 29 2 lb. CRACKED PEPPER TURKEY 7 lb. McKinnon’s Own Broccoli St. Louis Style $ 33 Red Bliss Family Pack Rabe $ 29 Sausages PORK SPARE RIBS 3 lb. POTATO SALAD 2 lb. $3.44 lb. HOT OR SWEET $ 33 Pine Ridge $ 99 PREPARED FOODS lb. ITALIAN SAUSAGES 2 PORK TENDERLOIN 2 lb. McKinnon’s Own - Grey Cured Great for Meatballs! Order your Prairie Grove Farms With Cabbage, $ 49 ALL NATURAL - NO NITRITES Potatoes & $ 99 26 oz. GROUND PORK lb. APPLE SMOKED Ham for Easter! CO RNED BEEF DINNER Carrots 8 2 McKinnon’s Own Recipe Ready! $ 99 SPECIALS CHICKEN CUTLETS 5 lb. USDA - Angus Homemade $ 99 BONELESS SIRLOIN Thin Sliced LAMB STEW 3 16 oz. VEAL CUTLETS Mashed STRIP STEAK $ 49 Family $ 99 CARROTS & TURNIPS lb. 3 Pack $ 88 5 lb. 5 lb. GARLIC MASHED POTATOES $ 49 3 lb. USDA - Filet Mignon USDA $ 99 BEEF TENDERLOIN $ 99 SHEPHARD’S PIE $ 49 BONELESS RIB EYE STEAK lb. lb. 7 32 oz. 6 STEAK 9 PRODUCE McKinnon’s Own McKinnon’s Own Imported USDA Organic VEGetabLE Assorted FRUIT SALAD PEACHES, PLUMS Varieties, BANANAS STIR FRY Fresh Cut Fresh Cut or NECtaRINES In-Store! $ 99 In-Store! ¢ $ 99 2 lb. $ 99 88 lb. 2 lb. 1 lb. USDA Organic $ 99 USDA Organic $ USDA Organic 3 Head $ ROMAINE HEARTS BROCCOLI 6 oz. 2 Pack Product of USA 2/ Bunch5 BLUEBERRIES 2/ 5 QUALITY MEATS SEAFOOD USDA Choice BONELESS RIB EYE ROAST OR STEAK Save $ 99 WOW! $1 lb. lb. 8 Fresh - Large 20-30 ct. USDA Choice All Natural MARINATED SEA $ 99 No Antibiotics or Hormones $ 88 SCALLOPS Product of USA 12 lb. FRESH GROUND CHUCK LONDON BROIL 4 lb. $ 44 USDA Choice $ 88 4 lb. TOP SIRLOIN ROAST 4 lb. USDA Choice - 5lb. Bags Try Something New! USDA Choice - Marinated FRESH GROUND Save Seasoned$ 99 80% Lean $ 33 McKinnon’s Own Steaks, $1.50 lb. TOP SIRLOIN KABOBS Too! 4 lb. SIRLOIN 3 lb. CRABMEAT Product of USA USDA - Choice USDA Choice - Marinated STUFFED $ 99 CATFISH $ 88 $ 99 WOW! Oven lb. TENDERLOIN HADDOCK R eady! FILLETS lb. BONELESS BEEF SHORT RIBS lb. $ 99 7 5 4 WRAPPED IN BACON 15 lb. BEER & WINE DANVERS 12 Packs Food & Wine Tuesdays 4 Pack in March LEINENKUGEL Save NH STORES Join us 4-6 pm in Danvers for $2 lb. ONLY GUINNESS $ 99 Samples of Some of the Fine 12 Save Foods and Wines Available! Wild - Alaskan Product of USA Blue Point PUB DRAUGHT 12 oz. Bottles $4 SOCKEYE OYSTERS ¢ $ 99 6 Pack 6 Packs - Narragansett $ 99 Product of USA SALMON lb. ea. 6 KILLIAN’S IRISH RED SEASONAL BEERS 11 89 16 oz. Cans $ 99 $ 99 BAKERY Save Everyday 5 7 Value! With or Without $1 12 oz. Bottles 19 oz. Cans Fresh Baked Caraway Seeds BEER & WINE NH STORES IRISH SODA Save $ 99 12 Pack 6 Pack 4 Packs $1.50 HARP MAGNEr’S BODDINGTON’S or BREAD 2 16 oz. MURPHY’S McKinnon’s Own LAGER IRISH CIDER Festive Green $ 99 IRISH STOUT Save HOT CROSS BUNS 12 oz. $ 99 $ 99 Save $1 1 Save $1 $ 99 10 8 16 oz. Cans McKinnon’s Own 12 oz. Bottles $3 12 oz. Bottles 8 $ 99 PISTACHIO WHOOPIE PIES 3 4 Pack - 16 oz. Gold or McKinnon’s Own Chocolate Produce for Boiled Dinners $ 99 GOURMET PISTACHIO COOKIES 4 12 Packs St. Patrick’s Day $ MINI CUPCAKES 2/ 512 Packs Green 2 lb. Bag FINE CHEESES Loose CARROTS CABBAGE RED Potatoes Tipperary Save $2 lb. $ 99 Product of USA IRISH CHEDDAR lb. $ $ Product of 8 ¢ Product of USA Save USA lbs. Cahill’s $2 lb. 59 lb. 2/ 3 3 / 1 $ 99 IRISH WHISKEY OR PORTER CHEESE lb. Purple Top 2 lb. Bag 11 ¢ ¢ Kerrygold lb. ea. $ 99 TURNIP Product of USA 99 ONIONS Product of USA 99 DUBLINER 3 7 oz. GROCERY BUYS Country Kitchen Progresso Post Pillsbury CANADIAN VEGETABLE HONEY BUNCHES CAKE AND 20 oz. CLASSIC Raisin Bran, WHITE BREAD of OATS Too! BROWNIE MIXES $ SOUPS $ 99 ¢ $ 2 99 2/ 5 13-17 oz. Boxes 15.25 - 19.5 oz. Boxes 22 oz. Save 4/ 5Save Save $3.98 on 2 18.5-19 oz. Cans $4.16 on 4 $1 Save $1 Vegetable or Utz Heinz Canola Rao’s - All Natural! Pillsbury POTATO CHIPS KETCHUP COOKING OIL HOMEMADE PASTA SAUCES FROSTINGS $ $ $ 99 $ 99 $ 2/ 5 Save 2/ 5 Save 2 Save 5 Save 2/ 3 Save 10 oz. Bags $3.58 on 2 $1.58 on 2 up to $1 24 oz. Jars $2.50 12-16 oz. $1.38 on 2 38 oz. Bottle 48 oz. Bottles Canisters From Zatarain’s Near East Newbridge Café Chelsea, Laurel Hill Laurel Hill SALAD DRESSING MA $ 99 RICE MIXES PEARLED COUSCOUS 12 oz. Bottle 3 TORTILLA CHIPS SALSAS Save up to ¢ $ Quaker $2.98 on 2 $ $ $ Save 99 2/ 5 Save GRANOLA BARS 2/ 5 Save 2/ 5 Save up to 60¢ 6-8 oz. Boxes 4.7 - 6.0 oz. Boxes 98¢ on 2 6.1-7.4 oz. Boxes 2/ 4 6 oz. Bags 98¢ on 2 16 oz. Jars 98¢ on 2 Florida Crystals Cardini’s All Natural! Scotties Quaker BROWN or $ 49 INSTANT OATMEAL SALAD DRESSINGS CANE SUGARS FACIAL TISSUES WHITE NAPKINS 24 oz. - 2 lb. Bag 3 $ $ Seapoint Dry Roasted! ¢ $ 99 Save 2/ 5 $ 88 Save 1 Save $3.98 on 2 2/ 4 Save EDAMAME BEANS 12 oz. Bottles 60-120 ct. 250 ct. 11.9 - 15.1 oz.
Recommended publications

  • 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.
  • Download Menu

    Download Menu

    GOOD FOOD • FRIENDLY SERVICE We’re We’re the the SUPERIOR RESTAURANT 3000 SUPERIOR AVE. • CLEVELAND, OHIO 44114 • PHONE: (216) 621-5899 HOURS: 5:30 A.M. - 3:00 P.M. 5:30 A.M. - 2:00 P.M. SATURDAY (All Breakfast Specials end at 10:30 a.m.) HOUSE SPECIALTIES NO SUBSTITUTIONS OR CHANGES ON ORDERS PLACED Good Morning! Subject to Availability. TWO FARM FRESH EGGS & 1. TWO FARM FRESH EGGS and TWO PANCAKES or FRENCH TOAST CORNED BEEF or PASTRAMI With Ham, Bacon or Sausage With Home Fries or Grits With Home Fries 2. TWO FARM FRESH EGGS and TWO EGGS & HOMEMADE CORNED BEEF HASH GYRO MEAT With Home Fries or Grits FROM THE GRILL 3. COUNTRY FRIED STEAK ....................... 1 pc / 2 pcs TWO FARM FRESH EGGS With 2 Eggs, Home Fries or Grits and Toast With Bacon, Ham or Sausage 4. TWO FARM FRESH EGGS and STEAK TWO FARM FRESH EGGS With Home Fries or Grits With GRITS or HOME FRIES With Bacon, Ham or Sausage SWEET TREATS OMELETTES FRENCH TOAST (3) BROCCOLI or SPINACH & CHEESE OMELETTE With Ham or Bacon or Sausage MUSHROOM & CHEESE OMELETTE FRENCH TOAST (2) CHEESE OMELETTE With Ham or Bacon or Sausage With Ham or Bacon or Sausage Inside FLUFFY PANCAKES (3) WESTERN CHEESE OMELETTE With Ham or Bacon or Sausage With Ham, Onions and Green Peppers SHORT STACK (2 Fluffy Ones) CORNED BEEF OMELETTE with CHEESE With Ham or Bacon or Sausage VEGETABLE CHEESE OMELETTE BLUEBERRY or CHOCOLATE CHIP With Onions, Mushrooms, Green Peppers PANCAKES (3) and Tomatoes With Ham or Bacon or Sausage GYRO CHEESE OMELETTE BLUEBERRY or CHOCOLATE CHIP MEAT LOVERS OMELETTE with Cheese PANCAKES (2) With Ham or Bacon or Sausage All Omelettes are made from Three Fresh Eggs, served with Home Fries or Grits, Toast and Jelly.
  • Growth of Escherichia Coli O157:H7 and Salmonella Serovars on Raw Beef, Pork, Chicken, Bratwurst and Cured Corned Beef: Implications for Haccp Plan Critical Limits

    Growth of Escherichia Coli O157:H7 and Salmonella Serovars on Raw Beef, Pork, Chicken, Bratwurst and Cured Corned Beef: Implications for Haccp Plan Critical Limits

    Blackwell Science, LtdOxford, UKJFSJournal of Food Safety1526-2375by Food & Nutrition Press, Inc., Trumbull, Connecticut2004244246256Original Article GROWTH OF PATHOGENS ON RAW MEAT PRODUCTSS.C. INGHAM ET AL. GROWTH OF ESCHERICHIA COLI O157:H7 AND SALMONELLA SEROVARS ON RAW BEEF, PORK, CHICKEN, BRATWURST AND CURED CORNED BEEF: IMPLICATIONS FOR HACCP PLAN CRITICAL LIMITS STEVEN C. INGHAM1, JILL A. LOSINSKI and KATIE L. BECKER 1605 Linden Drive Department of Food Science University of Wisconsin-Madison Madison, Wisconsin 53706 AND DENNIS R. BUEGE 1805 Linden Drive West Department of Animal Sciences University of Wisconsin-Madison Madison, Wisconsin 53706 Accepted for Publication June 7, 2004 ABSTRACT Small amounts (10–25 g; 6.3–20.8 cm2 inoculated area) of raw ground beef, intact beef, pork and chicken (dark and white meat),and bratwurst and cured corned beef were inoculated with Salmonella serovars and Escherichia coli O157:H7, refrigerated 24 h at 5C, and then held either at 10C (± 1C) for up to 8 h or at room temperature (22C ± 2C) for up to 2 h. Except for a 0.2 log CFU increase in Salmonella serovars in ground beef during 2 h at room temperature, pathogens did not grow. Results of trials with commercial amounts of beef, pork, chicken, ground beef and bratwurst exposed to 10C for 8 h or 22C for 2 h also showed no pathogen growth. Potential critical limits for processing of previously refrigerated raw meat products are exposure temperatures between 5 and 10C for not more than 8 h or between 5 and 22C for not more than 2 h. 1 Author for correspondence.
  • 12 Steak Tartare

    12 Steak Tartare

    November 22nd, 2018 3 Course Menu, $42 per person ( tax & gratuity additional ) ( no substitutions, no teal deals, thanksgiving day menu is a promotional menu ) Salad or Soup (choice, descriptions below) Caesar Salad, Wedge Salad, Lobster Bisque or Italian White Bean & Kale Entrée (choice, descriptions below) Herb Roasted Turkey, Local Flounder, Faroe Island Salmon or Braised Beef Short Rib Dessert (choice) Dark Chocolate Mousse Cake, Old Fashioned Carrot Cake, Pumpkin Cheesecake, Cinnamon Ice Cream, Vanilla Ice Cream or Raspberry Sorbet A LA CARTE MENU APPETIZERS ENTREES Butternut Squash & Gouda Arancini … 13 Herb Roasted Fresh Turkey … 32 (5) risotto arancini, asparagus pesto, truffle oil, mashed potato, herbed chestnut stuffing, fried sage, aged pecorino Romano glazed heirloom carrots, haricot vert, truffled brown gravy, cranberry relish Smoked Salmon Bruschetta … 12 house smoked Faroe Island salmon, lemon aioli, Local Flounder … 32 micro salad with shallot - dill vinaigrette, crispy capers warm orzo, sweet corn, sun dried tomato, edamame & vidalia, sautéed kale, bell pepper-saffron jam, basil pesto Steak Tartare … 14 beef tenderloin, sous vide egg yolk, caper, Faroe Island Salmon* … 32 shallot, lemon emulsion, parmesan dust, garlic loaf toast roasted spaghetti squash, haricot vert & slivered almonds, carrot puree, garlic tomato confit, shallot dill beurre blanc Grilled Spanish Octopus … 14 gigante bean & arugula sauté, grape tomatoes, Boneless Beef Short Rib … 32 salsa verde, aged balsamic reduction oyster mushroom risotto, sautéed
  • Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal

    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
  • Beef Steak Different Names

    Beef Steak Different Names

    Beef Steak Different Names SHORT LOIN T‐Bone/Porterhouse Club Steak Tenderloin Steak Also Known As: Filet Mignon Fillet de Boeuf Fillet Steak Tournados Medallions Top Loin Steak, Boneless Also Known As: Ambassador Steak Strip Steak Boneless Club Steak Hotel‐Style Steak Kansas City Steak NY Strip Steak Veiny Steak Top Loin Steak, Bone‐in Also Known As: Sirloin Strip Steak Delmonico Steak Chip‐Club Steak Country Club Steak Strip Steak Shell Steak RIB Rib Steak RIB‐EYE STEAK Also Known As: Beauty Steak Delmonico Steak Market Steak Spencer Steak PLATE Skirt Steak ‐ is actually the diaphragm muscle that is cut into portions weighing about 1½ pounds each. This less tender cut benefits from a tenderizing marinade and should be carved across the grain into thin slices for serving. Skirt steak is the original cut used for fajitas. Also Known As: Fajita Meat Inside Skirt Steak Outside Skirt Steak Philadelphia Steak BEEF HANGER STEAK This steak is part of the diaphragm muscle and is best served rare or medium rare. This is a large, thin, flat steak that is great marinated and is flavorful and chewy. Slice it thinly across the grain to serve. Broil, Panfry or Stir‐fry Also Known As: Beef "Hanging Tender". Also sometimes spelled "Hangar" Steak. Hanging Tenderloin Butcher’s Steak FLANK Also Known As: Flank Steak Flank Steak Fillet Jiffy Steak London Broil SIRLOIN [Baron of Beef ‐ Large Roast of the Whole Sirloin Not Cut Down The Backbone] Also Known As: Sirloin Steak Flat‐Bone Steak Pin‐Bone Steak Round‐Bone Steak Wedge‐Bone Steak Top Sirloin Steak,
  • Cure Smoke Grind Stuff

    Cure Smoke Grind Stuff

    US 20070269582A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2007/0269582 A1 Carter (43) Pub. Date: Nov. 22, 2007 (54) PASTRAMI SAUSAGE AND METHOD FOR Publication Classification MAKING SAME (51) Int. Cl. A2.3L I/3 (2006.01) (76) Inventor: Philip R. Carter, New York, NY (52) U.S. Cl. ....................................................... 426/646 (US) (57) ABSTRACT The invention provides a method for making a pastrami Correspondence Address: sausage comprising providing a meatcut for use in making COOPER & DUNHAM, LLP pastrami, during the meat cut in a salt spice mixture com 1185 AVENUE OF THE AMERICAS prising salt, pepper and one or more of cloves, Sugar, garlic, NEW YORK, NY 10036 bay leaves, onion, paprika, mayoram, mace, mustard seeds, 9 juniper berries, coriander, and ginger for about one to three weeks, smoking the meat over low heat for from about four (21) Appl. No.: 11/437,204 to about six hours to import a Smoked flavor to the meat, grinding the cured and Smoked meat to produce a ground meat product; and filling a sausage casing with the ground (22) Filed: May 19, 2006 meat product. CURE SMOKE GRIND STUFF Patent Application Publication Nov. 22, 2007 Sheet 1 of 4 US 2007/0269582 A1 CURE SMOKESMOKE GRIND STUFF FIG. 1 Patent Application Publication Nov. 22, 2007 Sheet 2 of 4 US 2007/0269.582 A1 F6, 2 Patent Application Publication Nov. 22, 2007 Sheet 3 of 4 US 2007/0269.582 A1 Patent Application Publication Nov. 22, 2007 Sheet 4 of 4 US 2007/0269.582 A1 US 2007/0269.582 A1 Nov.
  • APPETIZERS Rueben Egg Rolls 8.00 Three Crispy Egg Rolls, Stuffed Corned Beef, Swiss Cheese, Sauerkraut, Thousand Island Dressin

    APPETIZERS Rueben Egg Rolls 8.00 Three Crispy Egg Rolls, Stuffed Corned Beef, Swiss Cheese, Sauerkraut, Thousand Island Dressin

    APPETIZERS Rossy’sBURGERS Roost & SANDWICHES (served with fries) Rueben Egg Rolls 8.00 Fish and Chips 9.95 three crispy egg rolls, stuffed corned beef, swiss cheese, beer battered fish filets, fried golden brown, tartar sauce sauerkraut, thousand island dressing and house made chips Pot Roast Nachos 9.95 Bacon Grilled Cheese 7.95 bacon, grilled tomatoes, choice of cheese, wheat bread seasoned meat, lettuce, tomato, cheese, sour cream, jalapeño, tortilla chips, salsa Chicken BLT 8.95 *substitute chicken or beef deep fried chicken breast, bacon, lettuce, tomato, pretzel bun Crispy Chicken Wings 8.50 Rossy Burger 9.95 six fried chicken wings, your choice of homemade half pound char grilled beef, choice of cheese, house-made balsamic BBQ , Jerk, Buffalo sauce onion jam, lettuce, tomato, pickle, toasted pretzel bun add bacon or guacamole 2.00; turkey burger 9.25; veggie burger 8.75 Funnel Cake Fries 4.00 Impossible Burger 15.00 deep fried, topped with powdered sugar vegan burger, bun, balsamic onion, lettuce, tomato Chicken Quesadilla 9.00 Pot Roast Sandwich 9.95 grilled chicken breast, onion, bell pepper, colby, munster slow roasted beef, pepperjack cheese, toasted garlic roll and pepperjack cheese Club Sandwich 9.75 Sampler Platter 9.95 triple decker club, ham, smoked turkey, bacon, American & Swiss black and tan beer battered onion rings, breaded mushrooms, cheese, lettuce, tomato, choice of toasted rye, wheat or potato bread Italian style cheese sticks, ranch dressing and marinara Turkey Cranberry Sandwich 8.95 slow roasted sliced turkey
  • Meat Quality Workshop: Know Your Muscle, Know Your Meat BEEF

    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
  • Fabulous & Creative Food Precise & Attentive Service

    Fabulous & Creative Food Precise & Attentive Service

    FABULOUS & CREATIVE FOOD PRECISE & ATTENTIVE SERVICE BEAUTIFUL & INTERESTING EVENT SPACES Thank you for considering Padre Hotel to host your event. Our dynamic team of chefs and event coordinators will work with you to create a menu the perfectly captures your vision. We believe food should be a reflection of both your purpose and personality. Our professional staff brings decades of experience to the table. We are inspired by the simplicity of the classics. Our chefs source the best ingredients and work with exceptional local purveyors to give your event the attention to detail that is the signature of Padre Hotel hospitality. Ready to start planning, phone: 661-427-4900 email: [email protected] padre hotel 1702 18TH STREET, BAKERSFIELD CA 93301 WEB THEPADREHOTEL.COM TEL 661–427–4900 E [email protected] The Padre Hotel will customize your morning. FARMERS’ DAUGHTER BUFFET We offer a variety of breakfast buffets, brunch offerings $18 Per Person and can fly you to your next stop with breakfast on Scrambled Eggs, Buttermilk Fried Chicken, the go. Buffets include a full service pastry team to Fresh House Made Biscuits, Sausage Gravy, maximize your catering needs. From fresh baked muffins to steak and eggs, The Padre Hotel looks forward to Applewood Smoked Bacon, Breakfast Sausage Links, waking up with you. Country Potatoes, Fresh Fruit Salad, Coffee Station, Orange Juice 25 person minimum. EL HEFE BREAKFAST BUFFET CALI CONTINENTAL BUFFET $18 Per Person $11 Per Person Cotija Scrambled Eggs, Chilaquiles Rojo, House Baked Pastries,
  • Goldbergs Fine Foods

    Goldbergs Fine Foods

    FINE FOODS NY T S AN TYL UR E DELI & RESTA ALPHARETTA - (770) 663-8555 EAST COBB - (770) 578-3771 3180 Avalon Blvd BUCKHEAD - (404) 256-3751 1062 Johnson Ferry Rd, NE OPEN FOR DINNER | SERVING ALCOHOL 4383 Roswell Rd SERVING ALCOHOL TOCO HILLS - (404) 329-5000 3003 N. Druid Hills Rd (770) 485-9570 BATTERY ATL - - (770) 455-1119 DUNWOODY - (404) 266-0123 875 Battery Ave, SE 4520 Chamblee Dunwoody Rd WEST PACES OPEN FOR DINNER | SERVING ALCOHOL 1272 West Paces Ferry Rd, NE www.GoldbergsFineFoods.com VANILLA YOGURT FRESH STARTS PARFAIT Bowl of Grits ................. $3. 99 Bowl of Hot Oatmeal .....$4. 99 Bowl of Cheese Grits .... $4. 99 Vanilla Yogurt Parfait ... $5. 99 $ 99 Bowl of Fresh Fruit ... $4. 99 bagel beignets .............. 6. Almond Granola ...........$4. 99 Biscuits & Gravy ............ $7. 99 BUILD YOUR $ 99 OMELETS OWN 8. SERVED WITH BAGEL, TOAST OR BISCUIT & CHOICE OF POTATO LATKES, FRESH FRUIT OR TOMATO SLICES. VEGGIES $0.50 SPINACH | SAUTÉED ONION | TOMATO | MUSHROOM GREEN PEPPER | RED PEPPER | JALAPEÑO | BROCCOLI EGGS BENEDICT AMERICAN | SWISS | CHEDDAR | FETA | MOZZARELLA CHEESE $1.00 CREAM CHEESE | PROVOLONE | PARMESAN | MUENSTER BACON | HAM | DELI TURKEY | TURKEY LINKS | CHICKEN | SALAMI MEATS $2.00 NOVA ($5.99) | CORNED BEEF HASH | CORNED BEEF | PASTRAMI Spanish Omelet ......................................................... $10. 99 Sautéed Onion & Bell Pepper, Topped with our Savory House-made Spanish Sauce. Veggie Omelet ........................................................ $10. 99 Onion, Bell Pepper, Broccoli & Mushroom. $ 99 Country Omelet ..................................................... 12. BREAKFAST Ham, Cheddar, Onion & Crispy Hash Browns. TACOS Nova Omelet ........................................................... $14. 99 Smoked Salmon & Grilled Onion. BREAKFAST SANDWICHES SERVED WITH CHOICE OF POTATO LATKES, FRESH FRUIT OR TOMATO SLICES.
  • When Is a Steak More Than a Steak? Let’S Take a Look at a 1200 Lb

    When Is a Steak More Than a Steak? Let’S Take a Look at a 1200 Lb

    When Is A Steak More Than A Steak? Let’s take a look at a 1200 lb. market ready steer: Average dressing percent for cattle: 62% 1200 lbs. x 62% = 744 lbs. carcass Average loss from cutting and trimming: 25% 744 lbs. x 25% = 558 lbs. of meat Of that 558 lbs of meat, approximately 345 lbs. will be in steaks and roasts, and 213 lbs. will be in stew meat and ground beef Grocery Store Prices for Steaks and Roasts*: Grocery Store Prices for Stew Beef and • Top Sirloin Steak - $10.00/lb • Chuck Roast - $6.00/lb Ground Beef*: • NY Strip Steak - $12.00/lb • Round Roast (avg. of Eye, • Ribeye Steak - $13.00/lb Top and Bottom Round) - • Stew Beef - $6.00/lb • Ground Beef - $6.50/lb • T-Bone Steak - $11.00/lb $6.00/lb • Sirloin Tip Steak - $6.00/lb • Rump Roast - $5.30/lb Average Price for Stew Beef/Ground Beef: • Round Steak - $6.50/lb $6.25/lb Average Price for Steaks/Roasts: $8.42/lb Total Cost of Steaks and Roasts: 345 lbs. x $8.42/lb = $2,904.90 Total Cost of Stew Beef and Ground Beef: 213 lbs. x $6.25/lb = $1,331.25 Total Cost of Meat from One Steer at Grocery Store: $4,236.15 If you purchased that same 1200 lb. steer at a 4-H/FFA Livestock Show and Sale: Cost to purchase steer: 1200 lbs. x $3.00 = $3,600 Cost to have the steer processed: $500.00 (approximately) Total Cost of Meat from One Steer Through 4-H/FFA Livestock Sale: $4,100.00 Value of A 4-H/FFA Raised Steer √ Save money compared to grocery store prices √ Support 4-H/FFA - the program and the √ Buy locally student who raised the steer √ Know where and how your food was raised √ Enough beef to share with family/friends - you √ Support local businesses (butcher) can purchase as a group! √ Help a local 4-H and/or FFA student to accomplish their goals - saving for college, investing in more livestock for their own operation, paying for the cost of raising the livestock project and learning about financial management and the value of hard work! Buying from 4-H/FFA gives you so much more than a steak! (or a lamb chop or a ham) *Prices from a local Virginia www.FarmCreditofVirginias.com grocery store July 2018.