Fogo To-Go Menu

Total Page：16

File Type：pdf, Size：1020Kb

To-Go Menu BRINGING THE FOGO® EXPERIENCE TO YOU FIRE-ROASTED ENTRÉES Choose your fire-roasted meat and two traditional Brazilian sides. Served with Pão de Queijo and chimichurri sauce. Choose One Meat (6oz) Choose Two Sides Picanha* - Prime Part of Top Sirloin $16 Mashed Potatoes Mozzarella Caprese Fraldinha* - Bottom Sirloin $16 Asparagus Caesar Salad Cordeiro* - Lamb $16 Quinoa Tabbouleh Feijoada (counts as 2 sides) Medalhões com Bacon* - Steak $16 Lentil Quinoa Potato Salad Frango - Chicken (Marinated Legs or Boneless Breast) $14 Mixed Greens Apple Salad Medalhões com Bacon* - Chicken $14 Choose Any Two Meats (10oz total) $20 A LA CARTE Traditional Brazilian Side Dishes Desserts Mashed Potatoes $4 Chocolate Brigadeiro $10 Asparagus $4 Tres Leches Cake $10 Quinoa Tabbouleh $4 New York Style Cheesecake $10 Lentil Quinoa $4 Key Lime Pie $10 Mixed Greens $4 Brazilian Style Flan $10 Mozzarella Caprese $4 Beverages Caesar Salad $4 Iced Tea $3 Potato Salad $4 Lemonade $3 Apple Salad $4 Fountain Drink $3 Feijoada $6 ORDERING OPTIONS Please place your order directly with your preferred Fogo de Chão location. PICK UP DELIVERY** Prepped & ready Dropped off **Where available, Minimum order required, call for rates. *THESE ITEMS MAY BE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF CONTRACTING A FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. Before placing your order, please inform your server if you or a person in your party has a food allergy or dietary restriction. Ingredient and nutrition information are available upon request. © 2020 Fogo de Chão, Inc. All rights reserved..

Copy Link

Recommended publications

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,
[Show full text]
Product Guide February
PROTEIN • SEAFOOD • SPECIALTY • CHEESE • PRODUCE • EQUIPMENT 2020 PRODUCT GUIDE FEBRUARY WWW.BIRITE.COM BiRite Full Product Guide February 2020 Category 1 Category 2 Category 3 Item# Pk/Sz Description Brand FOOD APPETIZERS ASIAN 190963 120/.7 OZ HDOS POTSTICKER CHICKEN AJINOMOTO FOOD APPETIZERS ASIAN 190959 120/.7 OZ HDOS POTSTICKER PORK AJINOMOTO FOOD APPETIZERS ASIAN 190954 120/.7 OZ HDOS POTSTICKER VEGETABLE AJINOMOTO FOOD APPETIZERS ASIAN 190972 144/.92 OZ BUN BAO PLAIN FOLD BUTTERFLY RTU AMOY/ROYAL FOOD APPETIZERS ASIAN 343606 1/100 CT HDOS CHICKEN SATE .7 OZ RTH CUISINE INNOVTN FOOD APPETIZERS ASIAN 343600 1/EACH SAMPLE KIT CUISINE INNOVATIONS APPETIZER CUISINE INNOVTN FOOD APPETIZERS ASIAN 190941 100/3 OZ HDOS EGG ROLL VEGETABLE GOLDEN TIGER FOOD APPETIZERS ASIAN 190914 72/3 OZ HDOS EGGROLL PORK & VEGETABLE GOLDEN TIGER FOOD APPETIZERS ASIAN 190926 72/3 OZ HDOS EGGROLL SOUTHWEST CHICKEN GOLDEN TIGER FOOD APPETIZERS ASIAN 190924 144/1.5 OZ HDOS EGGROLL VEGETABLE GOLDEN TIGER FOOD APPETIZERS ASIAN 190970 100/1 OZ HDOS PORK BUN CHA SU BAO 1 OZ 2.5" DIA GOLDEN TIGER FOOD APPETIZERS ASIAN 190921 144/1 OZ HDOS SPRINGROLL VEGETABLE GOLDEN TIGER FOOD APPETIZERS ASIAN 190966 120/1 OZ HDOS CRAB RANGOON ROYAL DRAGON FOOD APPETIZERS ASIAN 190947 4/24/2.5Z HDOS SPRINGROLL VEGETARIAN ROYAL DRAGON FOOD APPETIZERS ASIAN 190949 192/.5 OZ HDOS SPRINGROLL VEGETARIAN COCKTAIL ROYAL DRAGON FOOD APPETIZERS BEEF 343625 4/25 CT HDOS BEEF WELLINGTON MINI CUISINE INNOVTN FOOD APPETIZERS BEEF 343618 1/100 CT HDOS FRANKS IN PUFF PASTRY 100% BEEF CUISINE INNOVTN
[Show full text]
Bottom Sirloin Flap Meat Tech Sheet
Bottom Sirloin Flap Meat BRAISING, STEWING, GRILLING SAUTÉ / PAN FRY OVEN ROASTING ROTISSERIE SIMMERING OR POT ROASTING COMMON NAMES: Steak Tails, Bavette CHARACTERISTICS HANDLING MUSCLE COMPOSITION: Consists of the Obliquus • Cut originates from the bottom sirloin and has • Should not require much trimming externus abdominis, Obliquus internus abdominis, similar flavour characteristics as other sirloin cuts • Cut across grain when cutting into steaks Transversus abdominis muscle from the bottom • Long, thin muscle with consistent grain running for maximum tenderness sirloin butt. across the meat • Can also easily be cut into strips or cubes • Well marbled with coarse grain, suitable • For roasting, season with BBQ sauce or other POINTS REQUIRING SPECIFICATION: for marinating topping, cook low and slow in a conventional • No external fat, no connective tissue • Should have little or no external fat or or “cook and hold” oven • Clean of any ragged edges connective tissue • Create innovative menu items by grilling • Options to purchase portioned • Offers high yield when cut for steaks and or sautéing steaks, strips or diced beef WEIGHT RANGE: 3 – 6 lb / 1.4 – 2.7 kg any trim can be used in sautés or stir-fries • Always cut across the grain of the meat • Ideal for operators looking for smaller cuts for maximum tenderness 185A • A non-traditional option for steak sandwiches BOTTOM SIRLOIN BUTT FLAP or other casual menu applications CLASSIC CUTS 1185A BOTTOM SIRLOIN FLAP STEAK FLAP MARINATING STRIPS FLAP DICED BEEF CUTTING – – – CUT LINE 1. Cut across the direction of the grain. f–– GRAIN DIRECTION MERCHANDISING OPTIONS BOTTOM SIRLOIN GRILLING STEAKS BOTTOM SIRLOIN GRILLING CUBES Disclaimer: This information has been compiled from sources and documents believed to be reliable.
[Show full text]
Copyrighted Material
COPYRIGHTED MATERIAL 119_9781118029572-bindex.indd9_9781118029572-bindex.indd 216216 44/7/11/7/11 88:59:59 AAMM GENERAL INDEX 217 GENERAL INDEX A carcass, parts of, 14 Actin, 12 conventional type, 8 Aging beef, 13 cooking, 173 –175 A la brasa, 175 cost-price analysis, 158 –167 A la parilla, 175 cutting methods, 28 – 47 defi ned, 6 A la plancha, 175 ethnic dishes, 176 –177 Al horno, 175 food safety, 178 –179 Amino acids, and umami sensation, 170 grading, 10 –11 Angus (Black and Red), 7, 9 grass-fed, 7, 9 Anterior, 15 ground beef, 147–153 Antibiotic-free, natural/organic beef, 9 Halal, 9 Aprons, 25 inspection and regulation.See U.S. Department of Arrachera, 35 Agriculture (USDA) Asador, 175 knives for cutting, 20–25 Asian dishes. See Japanese beef dishes; Korean beef dishes; Southeast Asian beef dishes kosher, 9 natural, 8 –9 B nutritional elements of, 12 Barbacoa, 176 organic, 9 Barbecuing beef, 174 proteins of, 12 Beef side of, 14 –17 aging, 13 See also specifi c topics 119_9781118029572-bindex.indd9_9781118029572-bindex.indd 217217 44/7/11/7/11 88:59:59 AAMM 218 THE ART OF BEEF CUTTING GENERAL INDEX Beef production Broiling beef, 174 branded/breed-specifi c, 8 Browning, Maillard Reaction, 173 cattle, 6 –7 Bulls, 6 scope in U.S., 5 Bursitis, 183 Beef tartare, 177 Butchery, development of, 50 –51 Biological hazards, 150 Butterfl ying Block subprimals, 17 basic method, 34 Bone structure of beef, 15 –17 double butterfl y, 35 Boning knife, 20 C Braciola rolls Caldo/caldero, 176 cutting method, 40 Carcass, parts of, 14 preparation, 176 Carne asada
[Show full text]
The HOTEL BUTCHER, GARDE MANGER and CARVER
TH EL BUTCHER, GARDE MANAGER AND CARVER: SUGGESTIONS... Frank Rivers m ed by Google The HOTEL BUTCHER, GARDE MANGER and CARVER By FRANK RIVERS Suggestions for the Buying, Handling, Sale, and Service of Meats, Poultry and Fish for Hotels, Restaurants, Clubs, and Institutions An Expression of the Practical Experience of One Who has Spent Thirty Years in All Branches of Kitchen, Pantry and Store- room Work; Also as Steward and Buyer. The Book Supplemented with Gleanings from the pages of THE HOTEL MONTHLY. Copyright 1916, by Frank Rivers PUBLISHED BY THE HOTEL MONTHLY PRESS 443 SOUTH DEARBORN STREET, CHICAGO, ILL. : ' • - ; : i To the Header If we are to work well, we must think well. This book may not accomplish all the prac- tical ends possible, but it is hoped it will help the reader to think and work along right lines. Those who think right may be best trusted to do right. I wi>h to thank and acknowledge my indebt- edness for information and courtesies received by me in compiling this book from the following firms and persons: The Morris Packing Co., Chicago. The Sherman Hotel Co., Chicago. The Hotel Monthly, Chicago. Mr. John Tellman, St. Louis. Albert Pick & Co., Chicago. W. M. Walker & Co.. fish dealers. Chicago. Armour Packing Co., Chicago. Magner-Winslow Provision Co., Chicago. Irwin Bros., meat dealers, Chicago. Mr. L. Wilson, Harvey system, Chicago. J. L. Oxley & Co., veal and poultry, Chicago. Cohen & Co., Chicago. John G. Neumeister Co., Chicago. Fuaxk Rivkks. J L 6 -I 7. 7 THE HOTEL BUTCHER, GARDE MANGER £ CARVER SUGGESTIONS FOR THE BUYING, HANDLING, SALE, AND SERVICE OF MEATS FOR HOTELS, RESTAURANTS, CLUBS AND INSTITUTIONS-^ Frank Rivers INTRODUCTORY REMARKS Generally the chef does the butchering in hotels I have made a life-time study of meats and that do not employ a professional butcher; or the service of meat foods in lintels, restaurants he will have it done by one of his cooks that and clubs, and have attained a degree of profi- has a special fitness or knowledge of the work.
[Show full text]
Canadian Beef Merchandising Guide
CANADIAN BEEF MERCHANDISING GUIDE Bottom Sirloin Tri-Tip Grilling Steak Shoulder Pot Roast Bottom Sirloin Boneless Tri-Tip Oven Roast Sirloin Tip Sirloin Tip Sirloin Tip Shoulder Pot Roast Oven Roast Fast-Fry Sirloin Tip Marinating Short Ribs Steak Rotisserie Roast Steak Simmering Short Ribs Simmering Short Ribs Boneless Bottom Sirloin Tip Bottom Sirloin Tip Marinating Steak Fast-Fry Steak Stewing Beef Beef Marinating Strips Eye of Round Beef Grilling Back Ribs Eye of Round Marinating Eye of Round Eye of Round Oven Roast Steak Fast-Fry Strips for Steak Satay Top Sirloin Cap Top Sirloin Cap Top Sirloin Cap Grilling Steak Fast-Fry Steak Fast-Fry Strips Top Sirloin Cap Grilling Cubes Cross Rib Pot Roast Boneless Cross Rib Shoulder Tender (Teres Major) Rib Eye Cross Rib Rib Eye Grilling Steak Simmering Steak Premium Oven Rib Eye Boneless Roast Outside Round Outside Round Top Sirloin Cap Fast-Fry Steak Oven Roast Marinating Grilling Medallion Outside Round Steak Outside Round Top Sirloin Cap Off Rotisserie Roast Fast-Fry Steak Grilling Steak Cross Rib Simmering Steak Cross Rib Pot Roast Top Sirloin Sirloin Prime Rib Premium Grilling Steak Top Sirloin Rib Premium Inside Round Inside Round Premium Top Sirloin Oven Roast Boneless Grilling Steak Rib Roast Prime Rib Oven Roast Inside Round Marinating Steak Oven Roast Premium Premium Oven Roast Rotisserie Roast Oven Roast Inside Round Inside Round for Rouladen Fast-Fry Steak Top Blade Top Blade Top Blade Flat Iron Pot Roast Simmering Steak Prime Rib Grilling Steak Prime Rib Premium Rib Cap Off Butt
[Show full text]
Beef Cuts & How to Cook Them
Beef Cuts & How to Cook Them Common Cooking Cut Also Known As Methods Popular Dishes CHUCK Blade, Shoulder Pot Roast Pot Roast Chuck has a high fat content and is a flavorful cut best cooked slowly in liquid. RIB - Grill, Broil Rib Eye, Prime Rib The rib is a very tender cut whose marbling is well-suited for cooking in a hot dry heat. PLATE Short Rib Pot Roast BBQ Ribs, Pot-Au-Feu The plate is a notoriously tough cut of beef but also comes from the region that produces the ever-popular thin ribs. A classic thin rib preparation consists of a quick browning in a hot skillet followed by a long slow roast in red wine, root vegetables and herbs. A long, wet cook is required to break down the connective tissue that would otherwise render this cut too tough and chewy to eat. Corned Beef, Pastrami, BRISKET Chest, Breast Pot Roast Texas Brisket Brisket is a very tough cut of meat that requires long, slow cooking in order to tenderize. TOP SIRLOIN - Skillet, Grill, Broil, Roast The top sirloin is the tenderest of the sirloin cuts and should only be cooked in dry heat. For over 30 years GrowNYC’s Greenmarket staff, volunteers and farmers have been working together to promote regional agriculture, preserve farmland and ensure a continuing supply of fresh, local produce for all New Yorkers. As a non-profit, donations from supporters like you are vital to our continued success. To make a fully tax-deductible contribution, please call 212.788.7212.788.7212.788.7900212.788.7900 or visit www.growNYC.orgwww.growNYC.org/Greenmarket/Greenmarket Beef Cuts & How to Cook Them Common Cooking Cut Also Known As Methods Popular Dishes TENDERLOIN - Grill, Roast Filet Mignon, Chateaubriand As its name suggests, tenderloin is a very tender cut.
[Show full text]
Quick Reference Guide
Stock Yard Quick Guides Pgs:Stock Yard Quick Guide 5/8/09 10:45 AM Page 1 PORTION CUT QUICK REFERENCE GUIDE STOCK YARDS has enjoyed a rich history since it’s establishment in 1893. Stock Yards is HACCP compliant and third party audited. We have streamlined, efficient operations with flexible plant capacity to meet small and large needs. Stock Yards BEEF orders are delivered with your USF order providing one complete delivery for all restaurant needs. C E N T E R O F T H E P L A T E ( C O P ) T H E A D V A N T A G E S O F S A L E S D I A L O G U E T I P S P O R T I O N C U T S T E A K S • Establish the name of your customer’s current COP provider LABOR SAVINGS • Research the menu of your prospective COP customer to determine the cuts allows chefs to go from packaging to they currently feature (Menu may be on their website) preparation • Determine the Stock Yards portion cuts that match the current menu items CONSISTENT CUTS • Inquire about any special portion cut specifications, if any produces more uniform cooking times • Determine the annual spend by indentifying the current volumes by cut and plate presentations • Propose Stock Yards matching products SAFETY • If your pricing seems dramatically different, ask the chef to look at the current product processed under strict USDA federal guidelines label. (Labels will help you match products.) For further help, seek out the COP specialist or category manager at your USF division INVENTORY EASE • Ask for the Sale portion cut steaks provide the exact amount of • If the customer is resistant to changing providers, it never hurts to ask to be the back up product needed for service without waste AGING generally Stock Yards steaks are aged a minimum of 21 days G R A D I N G USDA Prime graded steak is delightfully tender and Prime juicy with a buttery flavor that makes it distinctively A G I N G superior to any other steak.
[Show full text]
Stock Yards Portion Cut Guide
VE T-A-GLANCE UT ABO THE RE TS A GUI A C ST CU DE BRING THE STEA A portion cut is a portion of the sub-primal cut and the portion most likely to end up on your plate. Each cut is identified with a Use this at-a-glance guide to help operators identify the best beef cuts to use WE K numbering system maintained by the USDA's Institutional Meat Purchase Specifications (IMPS) and the North American Meat for the most common foodservice applications. Processors Association (NAMP). The numbers refer to portion (1,000 series numbers) primal cuts from the five broad areas that represent different sections of the cattle: the Chuck, the Rib, the Loin, the Round and the Brisket/Plate/Flank. ● Indicates cuts that are highly Beef) recommended for certain types of menu ournedos Fingers T / / items, these cuts will produce optimal Recommended) Recommended) Sauce Barbecued results. Sandwiches Beef / Fried GRADING/MARBLING Steak SALES-DIALOGUE TIPS BBQ ❋ rnovers Indicates alternative cuts that produce / Beef Satay Tu Strip Heat) Quality) (Marinating / Porterhouse acceptable results. / • Who is the current COP provider? Chicken Grilled / Grilled Chateaubriand (Mexican / Gravy / Steak Italian / Quality) Spit-Roasted Pies in (Economy) (High Indicates uses for leftovers of these cuts / x (Moist Strip Steak Fondue / • What COP items are on the menu? Specials? (Can befound on their menu) Beef Pot -Bone (Marinated) Broil / Dip Swiss T NY Cubed Breakfast oppings, oppings, Beef (High (Economy-Marinating Rib T Beef Beef T y Cheese / Sandwiches Ribs Mignon Fr Roast
[Show full text]
Grass-Fed Beef Prices
Hello from your farmers Jake and Lara here at McGreal Family Farm! We are pleased to announce that we are now taking orders for our grass-fed Angus beef. Our beef is all-natural, pasture raised and 100% grass-fed. The animals are less than two years old and come from a herd that has been carefully maintained for the past 30 years in rural northeast Iowa by Jake’s parents Peter and Kristi McGreal. The animals are never given growth hormones and they are not treated with antibiotics unless absolutely necessary for their health and safety. They are pastured in an area where they have access to a host of different grasses and plants including alfalfa, red and ladino clovers, orchard grass, tall fescue and brome grass. We rotate pastures often to maximize the availability of fresh, nutritious plants and to minimize the impact on the land. The cattle have space to roam and shelter to protect them from the elements. We provide our animals a comfortable and safe environment with low stress because it results in better quality meat for us and our customers. Below are the options for purchasing your beef from us and what to expect from the different packages that we offer. 1 McGreal Family Farm November 2018 Grass-Fed Beef Prices Hanging Weight Delivered Weight Price per lb. (by (~55% of live (~60% of Hanging Processing Fees Hanging Weight) weight) Weight) Starting @ Whole 550-750 lbs 330-450 lbs $3.30 $0.66/lb hanging Beef weight Starting @ Side (Half) 275-375 lbs 165-225 lbs $3.40 $0.66/lb hanging weight Starting @ Quarter 135-180 lbs 80-110 lbs $3.50 $0.66/lb hanging weight Smaller Contact us for packages more info What Cuts Can I Receive? 2 McGreal Family Farm November 2018 There are many options when choosing how you would like your beef processed.
[Show full text]
Buckhead Beef RHODE ISLAND CUSTOM CUT / DEMAND OVERVIEW Buckhead Beef Is Sysco’S Own Custom Cut, Portion Control, Cut Shop
2017 Buckhead Beef RHODE ISLAND CUSTOM CUT / DEMAND OVERVIEW Buckhead Beef is Sysco’s own custom cut, portion control, cut shop. The plant operates Monday thru Friday under USDA inspection. Each day the skilled team at Buckhead Beef RI portion cuts steaks and chops to individual specifications. Sysco Connecticut stocks approximately 50 fresh portion control steak and chop items. These are the core items customers use the most frequently. In addition to these stock items we have the ability to custom cut to order. We refer to CUSTOM CUT / DEMAND SCHEDULE: this as custom cut/demand items. Orders Monday by 11:45 need to be entered and transmitted by for Tuesday delivery noon for the next day delivery. Tuesday by 11:45 for Wednesday Orders are transmitted to Buckhead Beef RI from early morning up to noon. delivery Wednesday by 11:45 The plant cuts the orders throughout the day, each evening Sysco Connecticut for Thursday delivery picks up all items on our refrigerated trucks. To cover all our customers geographically, the Sysco truck needs to leave Buckhead Beef RI by 6:00 PM. Thursday by 11:45 The product arrives at Sysco by 7:30 PM, is unloaded and staged for each for Friday delivery delivery for the next delivery. Friday by 11:45 for Large orders for events or parties, we ask for an extra day lead Monday delivery time so we can process each order with the proper care. Bulk cryovac packed codes are set up for our customers convenience. Custom cut / demand items are cut to order, increasing shelf life to customers.
[Show full text]
The New Zealand Meat Specifications Guide for PRODUCT PURCHASED for the DOMESTIC MARKET
The New Zealand Meat Specifications Guide FOR PRODUCT PURCHASED FOR THE DOMESTIC MARKET BEEF + LAMB NEW ZEALAND THE NEW ZEALAND MEAT SPECIFICATIONS GUIDE INTRODUCTION CONTENTS NEW ZEALAND BEEF AND LAMB: PRODUCTS TO BE PROUD OF ........................................2 THE NEW ZEALAND BEEF AND LAMB QUALITY MARK .3 STANDARDS ....................................................................4 PACKAGING ..................................................................4 WHOLESALE TO RETAIL ..................................................5 NEW ZEALAND BEEF ........................................................... 7 NEW ZEALAND LAMB ......................................................53 LAMB CARCASS BREAK-OUT .......................................54 BEEF CARCASS BREAK-OUT ...........................................8 CARCASS CLASSIFICATION GUIDE .............................56 ROUND .........................................................................10 LEGS .............................................................................58 SIRLOIN BUTT - RUMP ....................................................13 MIDDLES ........................................................................63 LOIN .............................................................................16 WHOLE SHOULDER .......................................................68 FLANK ............................................................................18 SQUARE CUT SHOULDER .............................................70 RIBS .............................................................................19
[Show full text]