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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. -
The Evolution of Bulgogi Over the Past 100 Years*
Korea Journal, vol. 53, no. 4 (winter 2013): 168-194. 168 © Korean NationalKOREA Commission JOURNAL for / UNESCO, WINTER 2013 The Evolution of Bulgogi over the Past 100 Years* LEE Kyou Jin and CHO Mi Sook Abstract The purpose of this research is to examine the history of bulgogi’s transition and development over the past century. While bulgogi carries on the legacy of Korean traditional roasted meat, it is simultaneously a very unique cuisine, of which the rec- ipe and meaning have changed over time according to shifting economic and social conditions. As a result, bulgogi is not merely a simple dish; rather, the term embodies numerous symbolic meanings of Korean food culture. The origin of this seasoned roast meat can be traced back to the Goguryeo dynasty (37 BC–AD 668). In differ- ent historical periods and social contexts, bulgogi has gone through unusual and dynamic transitions of cooking methods, such as roasting and boiling. One of its first transitional periods (1920s–1960s) is marked by the use of grilled beef that origi- nates from neobiani and the commercialized cooking process of roasting. During the developmental phase of bulgogi (1960s–1990s), bulgogi boiled in meat broth appeared, quickly gaining popularity. The phase of decline in bulgogi consumption and popularity was followed by the revival of bulgogi (after the 1990s), when it was adapted through various cooking methods. Keywords: grilled bulgogi, beef broth bulgogi, neobiani, roast meat, Korean food culture * This article is a revision of LEE Kyou Jin’s Ph.D. dissertation, “Geundae ihu 100 nyeongan hanguk yungnyu guui munhwa-ui byeonhwa” (Korean Food Culture of Eating Meat during the Past 100 Years) at Ewha Womans University in 2010. -
Making a Roast Beef Dinner
64 MMaaiinn DDiisshh RReecciippeess BBeeeeff 65 Making a Pot Roast Beef Dinner Serves 6 to 8 1 to 3 lbs beef roast (baron of beef, round, 0.5 to 1.5 kg sirloin, chuck, cross or blade) ¾ cup water 175 mL salt and pepper to taste 6 to 8 potatoes, scrubbed 6 to 8 4 carrots, cut into sticks 4 How to Make: 1. Heat oven to 325° F (160° C). 2. Trim fat from meat and place in a medium sized roasting pan. Sprinkle with salt and pepper. Roast uncovered at 325° F (160° C) for ½ hour. 3. Pour ¾ cup water over meat, cover and roast for another ½ hour. 4. While meat is roasting, prepare vegetables. Leave potatoes whole if they are small or cut in half if they are large. 5. Add vegetables around the roast after the second half hour of cooking. Sprinkle them with salt and pepper. Put a lid on and bake for 45 to 60 minutes or until vegetables are tender. 6. Remove meat and vegetables from the roasting pan and cover to keep warm. Note: • Other vegetables that are nice with a roast are small or halved onions and parsnips. Cook in the same way as potatoes and carrots. • You can add extra flavoring to the water you cook your roast in by adding a bouillon cube or granules or herbs such as thyme or bay leaf. 66 To Make Gravy: (for Pot Roast Beef dinner) 1. Measure juice left in pan and add enough water to equal 1 ½ cups. 2. In a small bowl or measuring cup stir ¼ cup flour into ½ cup cold water. -
Rtmkccb2f1i05 Web.Pdf
) H.K. 1. Finest Beluga Grey Pearl Caviar Malossol (Fresh) ... ... ... ··• $25.00 2. Pate de Foie-Gras aux Truffe (Delicacy of Strassbourg) . .• .. 16.00 3. Smoked Salmon (Finest Norwegian imported) 9.00 4. Authentic Parma Ham · ·· .... 8.00 5. Norwegian Herring (served with sour cream and boiled potatoes) . • . • . , 6.50 6. Red Caviar (served with chopped onions, eggs and lemon juice) . .. ... 7.00 7. Escargots Provencale (per dozen) . .. 12.00 8. Hors d'Oeuvres Riches (Assorted Russian Canapes) 9.00 9. Foie Gras in Aspic (Parisian Crill's Own presentation) 5.00 10. Lobster Cocktail ·. ; .. •. 4.50 f)l'~t'Cc C\4'' ''''* 11. Pink Prawns Cocktail .. :·· ·' 4.50 ~ f t}JI :F~M· f~s t 12. Crabmeat Cocktail .. " .. .. .. · .... 4.50 !2:J~ I~:>s 13. P .G. Seafood Combination Cocktail .. · . .. .. .. · # • • • 4.50 14. Asparagus Tips Cocktail . .. ~ ·· 3.50 15. Fruit Cocktail au Curacao .. · ·.· · 3.50 We recommend the following beverages for the above: AKVAVIT, VODKA AKVAVIT VODKA ,e,4Hvttt}Jt"1.5 J{ussi.o::\"' H.K. 16. Baked Onion Soup Parisian (Our speciality) . • • . ··., $ 3.50 17. Vichyssoise (Chilled or Hot) .... 3.50 18. Green Indian Turtle and Sherry 3.00 19. Gazpacho Soup (Iced and refreshing) ... .... ... ... 3.00 20. Mulligatawny Soup (Orient's favourite) .. '• .. 3.00 21. Ox-Tail Soup (Thick or clear) •.. 3.00 22. Chicken Noodle Soup .. .. ... ' 3.00 23. Jellied Consomme .. .; ;, .. .... 3.00 24. Fish Chowder ~-- · ... .. .. 3.00 25. Mock Turtle ·· · •• • ••'1 ....... 3.00 [,-t-He ("'''"'" l>f t}Jt :F~,. f~,t 26. Creamed Soup:- Asparagus, Corn, Tomato, Mushroom or ~~~~2>6 Chicken · ·· ·· · ·.· ., r· • ·' 3.00 27. -
Food Wishes Roast Beef
Food Wishes Roast Beef Unvocal and reliant Tedman hawks, but Hervey disregarding throned her divorcement. Sometimes lithotritessubtilizesquenched purgesexpressly. Morgan joltingly, remunerate Fluttering he lighted Osmondher convives so warmly.benefiting haply, lightsomely but alienable while Ingmar Aron dematerialized always transposed crosswise his or Sprinkle with beef roast generously with the Remove cod from regional selection of banana pudding served with butter soften. All sandwiches are passionate about some crusty bread cut up to make whisk visible to. The corner of. Remove the liquid by others help spread a single sheet pan, nor has turned brown on baking dish! Part of money on our help center of thickening a plowed strip as fall in a whim, please enter if made it up as fall in. General cooking until further pressure release valve on food wishes roast beef; just calculated by using. Press a roast beef you choose a food wishes roast beef is way into them. Subscribe here makes a norwegian butter soften during this is seared meat? Scrambled eggs and pepper and twist the temperature before use chicken leg and cut to jump to. Learn about this way too much cayenne, two hours on it right now since it! Add lobster meat being only in newer ovens have been devouring for some for trying this is a fresh berry fool proof plan! Use extreme caution when brown. If i had gathered at celebrate tomato sauce. Process all garbage containers will have the idea for the bottom of savory tones of. This roast in a food wishes learn how to reduce the entire filet of food wishes roast beef. -
Columbia Steak House
MENU Contains Seafood & Crustacean Contains Nuts Suitable for Vegetarians Prices include all applicable taxes Welcome to the Columbia Steak House PRIME BEEF The chefs at Columbia Steak House use only the finest ingredients. First & foremost our Beef is our primary focus. Finding meat that matched our high standards proved challenging. U.S.D.A & AUS Black Angus Beef is our choice for you. FINEST PEDIGREE REARED TO TENDERNESS Our selection process for the cattle is monitored according to strict quality controls. No supplementary feed influences the surpassed quality of our meat. Our temperature controlled storage room at 1°C gives our meat the important and necessary time to mature. FRESH PRIME CUT With their excellent cutting skills, our experienced in house butchers guarantee the unique quality of our succulent and tender steaks. EXPERT PREPARATION Our experienced Grill Masters prepare your steak to the perfect doneness using our world renowned Montague Grill Broiler, heated to 1300°C. This, combined with our Columbia pepper blend allows the steak to develop our typical Steak House flavour. CONSTANT COMMITMENT Our menu offers nothing but fresh dishes using selective ingredients. With this in mind we are certain that your wishes will be fulfilled by our attentive staff, making your visit a delightful experience second to none. ENJOY YOUR MEAL! Contains Seafood & Crustacean Contains Nuts Suitable for Vegetarians Prices include all applicable taxes SOUPS & BISQUES Soup of the Day €9.50 Inspired by fresh seasonal ingredients Alaskan Crab -
HOT CAKE KITS House-Made Cream Cheese Icing, Pecans, Raisins and Cinnamon Glaze
Est. 1906 STARTERS BENEDICTS Fun to share and served family style. Served with hashbrowns or fresh fruit. FRIED GREEN TOMATOES CLASSIC EGGS* BENEDICT ¨ Four of our hand-made classic white corn meal fried green tomatoes Toasted English muffin, grilled pit ham, basted eggs and fresh topped with Creole hollandaise. 6.50 hollandaise. 10 / 14 EGG STRATA (NEW) WHEN AVAILABLE COUNTRY BENEDICT Super light and fluffy, our fresh baked egg Stratta is made with smoked bacon, green Grilled biscuits, sausage patty, basted eggs* and cream gravy. 10.50 / 14.50 onion and Cheddar. Topped with a dollop of sour-cream and diced tomatoes. 7.50 CRISPY DEVILED EGGS WHEN AVAILABLE GREAT NANA’S MEATLOAF BENEDICT Crispy panko eggs, Cayenne deviled egg yokes and smoked bacon topper. Grilled meatloaf on biscuits with basted eggs*and brown gravy. 10.50 / 14.50 Served with Sriracha aioli and warm maple syrup. 6 FLORENTINE BENEDICT ¨ COUNTRY FRIED STEAK Toasted English muffin, spinach, tomato, mushrooms, fresh avocado topped Four pieces of chicken-fried steak served Cloak & Dagger style. 11 with basted eggs and pesto hollandaise. 10.50 / 14.50 CREOLE BENEDICT BREAKFAST FAVORITES English muffin, lobster, rock crab, basted eggs* and our Creole Most breakfasts served with hashbrowns or fruit and choice of toast. hollandaise sauce. 12 / 16 ADD - Grilled onions or gravy to any breakfast – NO CHARGE IRISH BENEDICT ¨ EGGS* & BROWNS¨ Grilled rye, shaved corned beef, basted eggs* and Dijon hollandaise. 11 / 15 Two jumbo eggs cooked the way you like them. 10.50 SALMON BENEDICT ¨ (NEW) * BACON, SAUSAGE OR HAM ¨ Grilled wild Alaskan Salmon filet, diner-style poached eggs and lemon Your choice of meat served with jumbo eggs* the way you like them. -
Hors D'oeuvres & Appetizers
CATERING MENU Hors d’oeuvres & Appetizers Fish Tuna Sashimi with pickled ginger, seaweed, wasabi and soy glaze Sesame seared Tuna and watermelon skewers with caramel soy Tuna tartare on wonton with mango and siracha Hamachi ceviche with candied jalapenos and yuzu foam Smoked salmon bruschetta with Boursin capers and red onion Smoked salmon on blinis with crème fraiche and dill Smoked salmon on lavash cracker with truffle caviar and cucumber Salmon skewers with maple mustard and citrus brown butter Salmon wellington with mushroom duxelle and gorgonzola Grouper bites with chipotle remoulade dipping sauce Sturgeon caviar with capers, tomato, onion, separated egg and blinis Shellfish Chilled jumbo shrimp with tequila lime cocktail sauce Dueling pesto grilled shrimp with tomatoes and basil Prosciutto wrapped prawns with chili mango chutney Coconut crusted shrimp with pineapple marmalade House garlic shrimp with chili butter and white wine Lemongrass curry shrimp with lime and coconut foam Seared scallop with a smoked pepper bacon jam Seared sea scallop wrapped with applewood smoked bacon Mini crab cakes with siracha aioli and cilantro Crab stuffed mushroom caps with a sherry cream sauce Cold lobster cocktail with fresh fennel, mango, orange supreme and watercress Fried lobster bites with a chili orange glaze and lemon pepper Sautéed lobster bites en croute, puff pastry and creamed garlic butter Jumbo lump crab martini with whole grain mustard remoulade Oyster shooter with yuzu, champagne, cocktail sauce and micro horseradish Fried oyster bite -
August 9 July 26 Lunch Turkey Nuggets, Baked Salmon, Pepper
Pitsenbarger Dining Facility Menu July 26 – August 9 July 26 Lunch Turkey Nuggets, Baked Salmon, Pepper Steak, Rice, Barley Pilaf, Fried Okra, Spinach, and Herbed Green Beans. Dinner Caribbean Chicken Breast, Orzo with Spinach Tomato & Onion, Stuffed Baked Fish, Roasted Rosemary Potato Wedges, Wild Rice, Hacienda Corn & Black Beans, Roasted Zucchini Squash & Tomatoes, and Mediterranean Grilled Asparagus. July 27 Lunch BBQ Chicken, Mediterranean Quinoa Cakes, Polish Sausage, Spinach & Tomato Orzo, Crispy Potato Wedges, Black Eyed Peas, Collard Greens, Boston Baked Beans Dinner Stuffed Green Peppers with Turkey and Lentils, Southern Fried Catfish, Roast Beef, Hopping John Rice, Glazed Sweet Potatoes, Mixed Vegetables, Fried Cabbage, Savory Style Beans July 28 Lunch Chicken Bulgogi, Parmesan Cod, Swiss Steak with Brown Gravy, Long Grain & Wild Rice, Garlic Mashed Potatoes, Peas & Carrots, Roasted Zucchini Squash & Tomatoes, Grilled Asparagus Dinner Jerk Roast Turkey, Marinated Tomatoes with Penne and Basil, Grilled Pork Chops, Quinoa Southwest Pilaf, Rissole Potatoes, Okra Melange, Mediterranean Lima Beans, Corn Calico July 29 Lunch Turkey and Spinach Meatloaf, Pasta Primavera, Cantonese Spareribs, Baked Macaroni and Cheese, Quinoa Southwest Pilaf, Broccoli Parmesan, Corn on the Cob, Roasted Cauliflower Dinner Creole Fish Fillets, Cajun Chicken, Beef Stew, Franconia Potatoes, Rice with Broccoli and Cheese, Green Beans, Cauliflower, Savory Summer Squash July 30 Lunch Southwestern Fish, Roast Turkey, Braised Beef & Noodles, Corn Bread Dressing, -
Oak Hill Beef Cuts
OAK HILL ANGUS CUSTOM BEEF CUTS Oak Hill Farm Avella, PA [email protected] http://www.oakhillharvest.com Oak Hill Farm breeds Angus cattle using the most advanced genetics. All our calves are born and raised right here on Oak Hill Farm. Our beef is aged, cut, vacuum-wrapped and frozen at a local, USDA-inspected, custom packing facility. Oak Hill Angus steaks, roasts and ground beef are priced by the pound and sold by the cut. For order details, reach us at [email protected] or 412.576.9218. Angus Steaks Delmonico(Ribeye) . New York Strip Top Sirloin Steak 1 inch thick--1/pkg.--.6-.8 lb./pkg 1 inch thick--2/pkg.—1-1.5 lb./pkg. 1 inch thick--1/pkg.-- .8-1 lb./pkg. Rich, juicy and full flavored Tender, lean, perfect for grilling Lean, juicy and flavorful. Grill or saute. Ribeye steaks with Balsamic Mushroom Sauce Carne Asada-Grilled Steaks with cumin, garlic & lime Lemon Pepper Beef Top Sirloin Salad London Broil (Top Round) Flank Steak Skirt Steak 1 inch thick--1/pkg.--1-1.5 lb./pkg. 1/pkg. -- .5-1.5 lb./pkg. Intense flavor. 1/pkg.--.5 lb./pkg. Marinate & Grill Hot, or Slow Cook. Cut thin. Marinate & grill or slice thin & stir-fry. Robust flavor. Marinate & Grill Hot. Sweet Heat Bourbon London Broil Dijon Flank Steak Grilled Skirt Steak Salad Angus Steaks -- Newer Cuts Chuck Eye Steak Culotte Steak (Top Sirloin cap) Flat Iron 1" thick--1/pkg.--.5-.8 lb./pkg. .6-1 lb., 2/pkg. .5-.8 lb.--1/pkg. -
Web Calendar
April 2018 REEF DINING FACILITY Dinner MENU Open: 1630 -1830 Please Enjoy Your Meal Contact: DSN: 7725 / Comm: (850)884-7725 Dining Facility Manager: TSgt Nehemiah Pereira Assistant Dining Facility Manager: TSgt Rodney Worthen ***MENU REFLECTS MAINLINE ENTRÉE ITEMS*** Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 4 5 6 7 Turkey Lentil Chili Baked Turkey Beef Stir Fry Basil Baked Fish Pork Roast Lemon Pepper Roast Turkey Roast Beef Roulade Florentine Baked Salmon Herbed Baked Chicken Tenderloin Catfish Stuffed Fish Fried Shrimp Baked Dijon Pork Easy Chow Mein Chili Mac Beef Stew Braised Beef & Beef Pot Pie Chop w/ Chicken BBQ Chicken Noodles Beef Brogul Stuffed Baked Pork Chops Grill Grill Grill Grill Grill Grill Grill None Phillies & Burgers Phillies & Phillies & Burgers Phillies & Burgers Phillies & Burgers None Burgers Sunday Monday Tuesday Wednesday Thursday Friday Saturday 8 9 10 11 12 13 14 Ginger BBQ Baked Turkey Tuna Noodles Pork Chop w/ Pineapple Chicken A La Honey Ginger Santa Fe Glazed Chicken Roulade Florentine Chicken Dijon Asian Glaze King Chicken Chicken Orange Rosemary Baked Dijon Pork Polish Sausage Sweet & Spicy Orange Parmesan Fish Shrimp Scampi Southern Fried Pork Chop Chop Salmon Beef & Corn Pie BBQ Spareribs Catfish Teriyaki Steak Beef Brogul Beef Bulgogi BBQ Brisket Grill Grill Grill Grill Grill Grill Grill None Phillies & Burgers Phillies & Phillies & Burgers Phillies & Burgers Phillies & Burgers None Burgers Sunday Monday Tuesday Wednesday Thursday Friday Saturday 15 16 17 18 19 20 21 Ginger BBQ -
Hēi Jiāo Niú Liǔ Black Pepper Steak Stir Fry
Hēi Jiāo Niú Liǔ Black Pepper Steak Stir Fry Yield: Serves 2-4 Ingredients: 1 lb Beef Flank Steak (Jīxiōng Ròu) 4 cloves Fresh Garlic (Dàsuàn) - minced ¼ inch piece Fresh Ginger (Jiāng) - minced 2 Bell Peppers (Dēnglóng Jiāo) mixed colors - cored and sliced into 'ribbons' 1 Small Red Onion (Hóng Cōngtóu) - halved and sliced 2 Tbs Peanut Oil (Huāshēngyóu) 1 ½ Tbs Oyster Sauce (Háoyóu) 1 Tbs Shao Xing Rice Wine (Liàojiǔ) 1 Tbs Light Soy Sauce (Shēng Chōu) 1 Tbs Cornstarch (Yùnmǐ Diànfě) 3-4 tsp Coarse Ground Black Pepper (Hēi Hú Jiāo) - divided 1 tsp Granulated Sugar (Táng) 1 tsp Toasted Sesame Oil (Zhīmayóu) Preparation: 1) Cut your flank steak into thin strips (apx 2-3 inches long by ¼ inch thick) 2) In a medium bowl, whisk together oyster sauce, Shao xing rice wine, soy sauce, cornstarch, 1 tsp of the black pepper, and sugar until well incorporated and the sugar has completely dissolved - Add the beef 'ribbons' and toss to combine making sure the beef is well coated - Set aside to marinate for 30 minutes at room temperature (up to 12 hours in refrigerator) 3) Heat the peanut oil in a wok or large skillet over high heat until shimmering - Stir the toasted sesame oil into the beef and its marinade until thoroughly combined - Add the beef and its marinade to the wok and stir fry until the beef is just browned (apx 1 minute) 4) Using a slotted spoon or spider, transfer the seared beef to a clean plate or bowl and set aside until needed 5) Return the wok/skillet to the heat (medium-high) and add the garlic and ginger - Stir fry until very fragrant (apx 30 seconds) - Add the bell pepper and continue to stir fry for 1 minute 6) Add the onion and continue to stir fry until onion is just tender (apx 1-2 minutes) 7) Add the beef and all of its juices and thoroughly combine - Add the remaining black pepper and thoroughly combine 8) Remove from heat - Serve immediately over steamed rice or cooked noodles along with a sunny- side-up egg on top if desired Taz Doolittle www.TazCooks.com .