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BIWFD Foodservice Cuts Poster FINAL

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BIWFD Foodservice Cuts Poster FINAL CHUCK RIB LOIN SIRLOIN ROUND BEEF CUTS BRISKET SHANK SHANK PLATE FLANK FOR FOODSERVICE CHUCK RIB LOIN SIRLOIN ROUND CHUCK ROLL RIB SHORT LOIN TOP SIRLOIN 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 184 Beef Loin, Top Sirloin Butt, Boneless 166B Beef Round, Rump and Shank Partially O, Handle On ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Quality grade • Quality grade • Quality grade • Quality grade • Dierent arm length portion • Fat cover • Length of tail • Thickness of surface fat • Removal of shank meat • Weight range exclusions - ventral cut • Weight range • Thickness of surface fat • Thickness of surface fat Cooking method: Dry heat • Removal of Subscapularis • No surface fat present • Weight range • Portion weight: 30 to 50 pounds Cooking method: Moist heat • Length of tail (lip) Cooking method: Dry heat Cooking method: Dry heat – roast • Never tied or netted TOP SIRLOIN STEAK Cooking method: Dry heat 1184 Beef Loin, Top Sirloin Butt Steak, Boneless CHUCK EYE (DELMONICO) STEAK PORTERHOUSE STEAK ORDER SPECIFICATIONS 1116D PSO:1 Beef Chuck, Chuck Eye Roll Steak, Boneless RIB STEAK 1173 Beef Loin, Porterhouse Steak • Quality grade 1103 Beef Rib, Rib Steak, Bone In • Thickness or portion weight ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Thickness of surface fat • Prepared from item 116D ORDER SPECIFICATIONS • Quality grade • Specify 1184A to purchase without TOP ROUND • Quality grade • Quality grade • Thickness or portion weight the Gluteus accessorius and 169 Beef Round, Top (Inside) • Thickness or portion weight • Thickness or portion weight • Thickness of surface fat Gluteus profundus • Tied or netted • Thickness of surface fat • Tail length • Specify 1184B to purchase center-cut ORDER SPECIFICATIONS • Quality grade • Longissimus dorsi muscle • Length of tail (lip) Cooking method: Dry heat (Cap o) – Gluteus medius muscle only Portioned Top Sirloin Steak Thickness of surface fat must be on one side of the steak Cooking method: Dry heat Cooking method: Dry heat • Cooking method: Dry heat • Specify 169A to purchase without cap (Gracilis) or TOP SIRLOIN FILET soft side (Pectineus and Sartorius) attached 1184F Beef Loin, Top Sirloin Butt Steak, Center-Cut, Seamed, Dorsal Side, Boneless COWBOY STEAK T-BONE STEAK • Specify 169D to purchase with cap (Gracilis) and without the soft side 1103B Beef Rib, Rib Steak, Frenched, Bone In 1174 Beef Loin, T-Bone Steak (Pectineus and Sartorius) COUNTRY-STYLE RIBS ORDER SPECIFICATIONS • Quality grade • Whole or cut into two equal sections 1116D PSO:2 Beef Chuck, Chuck Eye Roll Steak, Boneless ORDER SPECIFICATIONS ORDER SPECIFICATIONS Cooking method: Moist or dry heat • Quality grade • Quality grade • Thickness or portion weight ORDER SPECIFICATIONS • Thickness or portion weight • Thickness or portion weight • Tied or netted • Prepared from item 116D • Thickness of surface fat • Thickness of surface fat Cooking method: Dry heat • Quality grade • Length of bone • Tail length Gluteus medius TOP ROUND STEAK • Portion weight muscle only Cooking method: Dry heat Cooking method: Dry heat 1169 Beef Round, Top (Inside) Round Steak Cooking method: Moist or moist then dry heat ORDER SPECIFICATIONS SIRLOIN CAP (COULOTTE ROAST) • Quality grade RIBEYE, LIP ON 1184D Beef Loin, Top Sirloin, Cap • Removal of heavy 112A Beef Rib, Ribeye, Lip-On STRIP STEAK connective tissue DENVER STEAK 1179 Beef Loin, Strip Loin Steak, Bone In ORDER SPECIFICATIONS • Removal of cap (Gracilis) ORDER SPECIFICATIONS • Quality grade • Removal of soft side muscles (Pectineus and Sartorius) 1116G Beef Chuck, Under Blade, Center-Cut Steak ORDER SPECIFICATIONS • Quality grade • Removal of connective tissue – denuded • Quality grade • Thickness or portion weight ORDER SPECIFICATIONS • Fat cover • Thickness of surface fat • Thickness or portion weight • Benefits from tenderization • Prepared from item 116G • Length of tail (lip) • Portion weight • Thickness of surface fat Cooking method: Moist or dry heat • Quality grade • Weight range Cooking method: Dry heat – indirect grill • Tail length • Thickness (optimal thickness 3/4”) • Tied or netted • Specify 1179A to purchase center-cut • Removal of connective tissue – denuded Cooking method: Dry heat COULOTTE STEAK TOP ROUND CAP Cooking method: Dry heat • Benefi ts from tenderization 1184D Beef Loin, Top Sirloin Cap Steak, Boneless 169B Beef Round, Top (Inside), Cap • Recommend 21 day aging ORDER SPECIFICATIONS ORDER SPECIFICATIONS Cooking method: Dry heat RIBEYE STEAK 1112A Beef Rib, Ribeye Steak, Lip-On, Boneless • Quality grade • Quality grade STRIP LOIN • Removal of fat • Thickness of surface fat ORDER SPECIFICATIONS 180 Beef Loin, Strip Loin, Boneless • Removal of connective tissue – denuded • Removal of surface fat Denuded • Quality grade • Thickness of surface fat • Removal of connective tissue SHOULDER (CLOD) • Thickness or portion weight ORDER SPECIFICATIONS • Cut against the direction of the muscle fiber • Weight 114 Beef Chuck, Shoulder Clod • Thickness of surface fat • Quality grade • Thickness or portion weight • Benefi ts from tenderization • Length of tail (lip) • Length of tail ORDER SPECIFICATIONS Cooking method: Dry heat Cooking method: Moist or dry heat • Thickness of surface fat • Quality grade Cooking method: Dry heat • Weight range • Long or short cut Cooking method: Dry heat BALL TIP STEAK • Removal of Teres major OUTSIDE ROUND 1185B Beef Loin, Bottom Sirloin Butt, Ball Tip Steak • Removal of Infraspinatus 171B Beef Round, Outside Round (Flat) Cooking method: Moist heat RIBEYE ROLL STEAK ORDER SPECIFICATIONS ORDER SPECIFICATIONS 1112 Beef Rib, Ribeye Roll Steak, Boneless • Quality grade • Quality grade STRIP STEAK, BONELESS • Removal of fat • Removal of heavy ORDER SPECIFICATIONS 1180 Beef Loin, Strip Loin Steak, Boneless • Quality grade • Removal of connective tissue – denuded connective tissue RANCH STEAK • Thickness or portion weight ORDER SPECIFICATIONS • Thickness of surface fat 185B185B • Specify 171D for removal Rump removed 1114E PSO:1 Beef Shoulder, Arm Steak, Boneless • Thickness of surface fat • Quality grade • Thickness or portion weight of side muscle (Biceps femoris ishiatic head) • Removal of the tail (lip) • Thickness or portion weight • Specify 185B to purchase whole • Specify 171G for rump portion only ORDER SPECIFICATIONS • Thickness of surface fat • Benefits from tenderization • Benefits from tenderization • Prepared from item 114E PSO:1 Cooking method: Dry heat • Tail length Cooking method: Dry heat Cooking method: Moist or dry heat • Quality grade • Specify 1180A to purchase center-cut • Removal of connective Cooking method: Dry heat tissue – denuded EYE OF ROUND • Removal of elbow tendon RIBEYE FILET 171C Beef Round, Eye of Round • Thickness or portion weight 1112C Beef Rib, Ribeye Steak TRI-TIP Cooking method: Dry heat 185D Beef Loin, Bottom Sirloin Butt, Tri-Tip, Defatted, Boneless ORDER SPECIFICATIONS ORDER SPECIFICATIONS STRIP FILET • Quality grade • Quality grade ORDER SPECIFICATIONS 1180B Beef Loin, Strip Loin Steak, Split, Boneless • Thickness of surface fat • Thickness or portion weight • Quality grade • Removal of heavy connective tissue • Thickness of surface fat ORDER SPECIFICATIONS • Removal of fat • Benefi ts from tenderization FLAT IRON Cooking method: Dry heat Cut from the • Quality grade • Removal of connective Cooking method: Moist heat 114D PSO:1 Beef Chuck, Shoulder (Clod), Top Blade Ribeye center muscle only • Thickness or portion weight tissue – denuded (Longissimus dorsi) • Thickness of surface fat • Thickness of surface fat ORDER SPECIFICATIONS • Weight • Quality grade Cooking method: Dry heat Cooking method: Dry heat – indirect grill SIRLOIN TIP (KNUCKLE) • Removal of internal and external RIBEYE CAP ROLL 167A Beef Round, Sirloin Tip (Knuckle), Peeled connective tissue – denuded 112D Beef Rib, Ribeye Cap • Specify 1114D PSO:1 for portions 1185D Beef Loin, Bottom Sirloin Butt, Tri-Tip Steak, Defatted ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Portion weight WHOLE TENDERLOIN • Quality grade • Quality grade ORDER SPECIFICATIONS Cooking method: Dry heat 190 Beef Loin, Tenderloin, Full, Side Muscle O, Defatted • Removal of fat (peeled) • Portion weight • Quality grade Whole Ribeye Cap only 1185D • Whole or split Portioned Flat Iron Steak (Spinalis dorsi) ORDER SPECIFICATIONS • Removal of fat • Removal of connective tissue Cooking method: Moist or dry heat • Specify PSO:1 to purchase with Complexus muscle • Quality grade • Removal of connective tissue – denuded 190A Cooking method: Dry heat • Specify 189B to purchase side muscle on 190A • Specify 1185C to purchase with surface fat PETITE TENDER • Specify 190A to purchase skinned (denuded), side muscle o • Thickness of surface fat 114F PSO:1 Beef Chuck, Shoulder Tender • Removal of connective tissue – denuded • Thickness or portion weight RIBEYE CAP STEAK ORDER SPECIFICATIONS • Weight range • Cut against the direction of the muscle fiber 1112D Beef Rib, Ribeye Cap Steak • Quality grade Cooking method: Dry heat Cooking method: Dry heat • Removal of connective ORDER SPECIFICATIONS tissue – denuded • Quality grade • Specify 1114F for portioned medallions • Portion weight SIRLOIN BAVETTE Cooking method: Dry heat • Removal of connective tissue TENDERLOIN STEAK (FILET MIGNON) 185A Beef Loin, Bottom Sirloin Butt, Flap, Boneless • Also known as Spinalis dorsi 1190A Beef Loin, Tenderloin Steak, Side Muscle O, Skinned
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