WERNETTE BEEF Price List

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WERNETTE BEEF Price List INDIVIDUAL CUTS ( PRICE/LB) Brisket $4.99 Ground Beef 80% Lean $3.50 Chuck Roast $5.99 Ground Chuck 80% Lean $4.00 Delmonico Steak $14.99 Ground Round 90% Lean $5.00 Denver Steak $10.99 Hamburger Patties $4.00 Flat Iron Steak $8.99 Beef Brats $5.20 Flank Steak $7.99 Beef Dog Bones $0.75 Liver $1.65 GRASS FED PRICES NY Strip Steak $12.99 Porterhouse Steak $14.39 Brisket (Grass Fed) $9.99 Prime Rib Roast $14.99 Chuck Roast (Grass Fed) $11.99 Ranch Steak $6.99 Rolled Rib Roast(Grass Fed) $29.99 Ribeye Steak $14.99 Short Ribs(Grass Fed) $9.99 Rump Roast $8.99 Rump Roast(Grass Fed) $17.99 Short Ribs $4.99 Sirloin Tip Roast(Grass Fed) $16.99 Skirt Steak $10.79 Sirloin Roast(Grass Fed) $25.99 Sirloin Steak $10.79 Strip Loin Roast(Grass Fed) $25.99 Sirloin Tip Roast $8.39 Tenderloin Roast(Grass Fed) $33.99 Sizzler Steak $8.99 Tri Tip Roast(Grass Fed) $19.99 Soup Bones $3.49 Ground Beef (Grass Fed) $7.00 Stew Meat $4.99 Ground Beef Patties(Grass Fed) $8.00 T-bone Steak $13.99 Beef Brats(Grass Fed) $10.50 Tenderloin Steak $19.99 Tenderized Round Steak $6.99 $100 STEAK BUNDLE $50 STEAK BUNDLE 2 Steaks- Ribeye, Porterhouse, Sirloin, Skirt, 1 Steak- Ribeye, Porterhouse, Sirloin, Skirt or Flank or Flank 2 Steaks- Delmonico, T-Bone or NY Strip 1 Steak- Delmonico, T-Bone, or NY Strip 3 Steaks- Sizzler, Denver, Flat Iron, or Ranch 3 Steaks- Sizzler, Denver, Flat Iron, or Ranch $100 BEEF BUNDLE 1 Roast- $50 BEEF BUNDLE Chuck, Rolled Rump, or Sirloin Tip 2 Steaks- Ribeye, Porterhouse, Sirloin, Skirt, 1 Roast- Chuck, Rolled Rump, or Sirloin Tip Flank, Delmonico, T-Bone or NY Strip 2 Steaks- Sizzler, Denver, Flat Iron, or Ranch 2 Steaks- Sizzler, Denver, Flat Iron or Ranch 2 pkgs- Ground Beef Patties, Beef Brats, 3 pkgs- Ground Beef Patties, Beef Brats, Ground Chuck, or Ground Round Ground Chuck, or Ground Round 3 lbs- 80% Lean Ground Beef 6 lbs- 80% Lean Ground Beef.

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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.
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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
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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,
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Top Blade (Flat Iron), Chuck Roll, Mock Tender
GET THE A Everything beef at your ngertips. Anytime. Anywhere. Top Blade (FlatDownload it today. SearchIron), The Roundup Chuck Roll, Mock Tender BRAISING, STEWING, GRILLING SAUTÉ / PAN FRY OVEN ROASTING SIMMERING OR POT ROASTING TOP BLADE (FLAT IRON) CHARACTERISTICS HANDLING COMMON NAMES: Top Blade, Oyster Blade • The majority of the flat iron comes from the top • Needs to be split lengthwise to access and MUSCLE COMPOSITION: Consists of the Infraspinatus of the shoulder blade; a small portion will be remove a strand of connective tissue running muscle. May have the internal connective tissue part of the long cut shoulder clod through the length of the cut, thereby allowing removed (central tendon). • Highly tender, comparable to tenderloin for easy portioning into steaks or cubes • Aging is important to maximize tenderness • Coarse grain makes it ideal for marinating POINTS REQUIRING SPECIFICATION: • A band of connective tissue runs the length • Perfect as flat iron steaks, stir-fries and kebobs • Can be purchased split (central tendon removed) of the cut in the centre of the muscle and must • Can be purchased in pre-portioned format be removed to obtain the maximum usage • Tail length at scapular end from this cut • Removal or retention of bone skin • Strong beef flavour due to the location in the chuck • Packaging requirements • Recommended that this cut be purchased from WEIGHT RANGE: 6 – 7 lb / 2.7 – 3.2 kg the purveyor in a portioned format • Makes an excellent steak for casual menus and operations looking for a steak that can meet aggressive price points 114D CLASSIC CUTS (FLAT IRON) CUTTING 1.
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Our Handbook
Table of Contents 4-5 Welcome to ButcherBox! 30-31 Stew Beef 6-7 Grass-Fed & Grass-Finished Cheat Sheet 32-33 Ground Beef 8-9 Defrost + Storage 34-35 Ribeye Steak 10-11 5 Basics of Seasoning 36-37 Shaved Steak 12-13 Rubs & Marinades 38-39 NY Strip Steak 14-15 The Home Chef’s Toolbox 40-41 Filet Mignon 16-17 Cooking Temperatures 42-43 Premium Steak Tips 18-19 Cooking Icons Explained 44-45 Coulotte Roast 20-21 Beef Introduction 46-47 Tri-Tip Roast 22-23 Chuck Roast 48-49 Top Sirloin Steak 24-25 Denver Steak 50-51 Eye Round Roast 26-27 Flat Iron Steak 52-53 Beef Brisket 28-29 Ranch Steak 2 54-55 Pork Introduction 56-57 Pork Butt 58-59 Pork Tenderloin 60-61 Baby Back Ribs Don’t see one of your cuts in this handbook? Hop onto 62-63 Boneless Pork Chops butcherbox.com/recipes 64-65 Breakfast Sausage to discover: 66-67 Chicken Introduction • Detailed cooking instructions for every cut (up to 70, and more 68-69 Whole Chicken coming all the time!) 70-71 Chicken Thighs • Step-by-step recipes and videos from the ButcherBox test kitchen 72-73 Chicken Drumsticks and our favorite bloggers 74 Glossary • Tips and tricks for cooking quality meat in your kitchen 75 Thank You from ButcherBox! 3 3 4 Welcome to ButcherBox! I’m Yankel, Head Chef of ButcherBox, and I want to personally welcome you to the ButcherBox family. Your experience means so much to us — which is why we’ve created this handbook for you.
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Beef Primal Cuts OUTSIDE FLAT 2050 OUTSIDE 2030 TOPSIDE 2000 KNUCKLE 2070 SILVERSIDE 2020 THICK FLANK 2060
Beef Primal Cuts OUTSIDE FLAT 2050 OUTSIDE 2030 TOPSIDE 2000 KNUCKLE 2070 SILVERSIDE 2020 THICK FLANK 2060 EYE ROUND 2040 RUMP 2090 TENDERLOIN 2150 TOP SIRLOIN 2120 FLANK STEAK 2210 (Side strap on) EYE OF RUMP 2110 RIB SET 2220 CUBE ROLL D-RUMP STRIPLOIN 2240 2100 2140 CHUCK ROLL 2275 SHORT RIBS (5 RIBS) 1690 BLADE (Clod) 2300 BRISKET 2320 BRISKET POINT END 2330 CHUCK - SQUARE CUT 2270 NECK 2280 CHUCK 2260 BRISKET POINT END 5 CHUCK TENDER BRISKET NAVEL END 2350 (Deckle off) 2310 2340 Primal Cut Weight Range Guide This primal cut weight range guide is used to calculate the average weight of meat primal from various carcase weight ranges. It is a helpful tool when selecting a primal for portion cutting or roasting. BEEF PRIMAL CUT Topside Outside Thick Flank Knuckle D-Rump Shortloin (1 rib) Striploin (1 rib) * H.A.M. NO. 2000 2030 2060 2070 2100 1552 2142 carcase 6.2 5.7 3.7 3.3 3.8 5.5 3.0 % 160-180kg 5.0 - 5.6 4.6 - 5.1 3.0 - 3.3 2.6 - 3.0 3.0 - 3.4 4.4 - 5.0 2.4 - 2.7 180-220kg 5.6 - 6.8 5.1 - 6.3 3.3 - 4.1 3.0 - 3.6 3.4 - 4.2 5.0 - 6.0 2.7 - 3.3 220-260kg 6.8 - 8.0 6.3 - 7.4 4.1 - 4.8 3.6 - 4.3 4.2 - 5.0 6.0 - 7.2 3.3 - 3.9 260-300kg CARCASE - PRIMAL CUT WEIGHT RANGES 8.0 - 9.3 7.4 - 8.5 4.8 - 5.5 4.3 - 4.9 5.0 - 5.7 7.2 - 8.3 3.9 - 4.5 This information is to be used as a GUIDE ONLY.
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BBQ Ranch Steak Tacos with Pickled Jalapeños
In your box 1 ½ oz. BBQ Sauce 1 Jalapeño Pepper 6 Small Flour Tortillas 1 fl. oz. Buttermilk Ranch Dressing 1 Roma Tomato 1 oz. Seasoned Rice Wine Vinegar 2 oz. Shredded Cheddar Cheese Customize It Options 10 oz. Steak Strips 10 oz. Antibiotic-Free Ground Beef 12 oz. Diced Boneless Skinless Chicken Breasts 10 oz. USDA Choice Sliced Flank Steak *Contains: milk, eggs, wheat You will need Olive Oil, Salt Large Non-Stick Pan, Mixing Bowl BBQ Ranch Steak Tacos with pickled jalapeños NUTRITION per serving–Calories: 720, Carbohydrates: 62g, Fat: 33g, Protein: 42g, Sodium: 1540mg. Prep & Cook Time Cook Within Difficulty Level Spice Level Processed in a facility that also processes peanut, tree nut, wheat, egg, soy, milk, fish, and shellfish ingredients. 15 min. 4 days Easy Mild *Nutrition & allergen information varies based on menu selection and ingredient availability. Review protein and meal labels for updated information. Before you cook Take a minute to read through the recipe before you start– we promise it will be time well spent! Ƀ If using fresh produce, thoroughly rinse and pat dry Customize It Instructions 1 2 • If using flank steak, follow same instructions as steak strips. Prepare Ingredients and Pickle Jalapeño Cook the Steak Strips • If using diced chicken breast, pat dry and season • Core tomato and cut into ½” dice. • Place a large non-stick pan over medium-high with ¼ tsp. salt and a pinch of pepper. Follow same • Stem jalapeño, seed, remove ribs, and slice into thin heat and add 1 tsp. olive oil. Add steak strips to instructions as steak strips in step 2, stirring occasionally strips.
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The Butcher's Guide to Beef Cuts
3 5 4 fillet the butcher's guide chateaubriand T808 Minimum 5 (kg) Prime fillet steaks T107 to beef cuts Minimum 5 (kg) Prime fillet steaks t810 hammer steak rib eye Minimum 5 (3oz) Prime fillet steaks T811 sirloin Minimum 5 (4oz) 2 prime hammer steak T615 Prime rib eye steaks T136 Prime sirloin steaks T121c Minimum 5 (kg) Minimum 5 (kg) Prime fillet steaks T812 Prime rib eye steaks T900 Minimum 5 (5oz) porterhouse Centrecut (kg) Minimum 5 (6oz) Prime fillet steaks T801 Prime sirloin steaks T121 prime porterhouse T182 Prime rib eye steaks T905 Minimum 5 (6oz) Minimum 5 (kg) Steaks (kg) bone in rib Minimum 5 (7oz) Prime fillet steaks T802 Prime sirloin steaks T699 Prime rib eye steaks T902 Minimum 5 (7oz) Minimum 5 (5oz) prime bone in roast T180 Minimum 5 (10oz) Prime fillet steaks T803 Prime sirloin steaks T701 (kg) Prime rib eye steaks T903 Minimum 5 (8oz) Minimum 5 (6oz) Minimum 5 (12oz) Prime fillet steaks T805 Prime sirloin steaks T702 spencer roll select rib eye steaks T137 Minimum 5 (10oz) Minimum 5 (7oz) Minimum 5 (kg) Prime fillet steaks T813 Prime sirloin steaks T704 select spencer roll T152 select rib eye steaks T901 Minimum 5 (12oz) Minimum 5 (8oz) Chuck roll (kg) tomahawk steak Minimum 5 (8oz) Prime sirloin steaks T703 prime whole fillet w100 Minimum 5 (10oz) prime tomahawk steak T183 prime whole ribeye w135 Fillet chain on (kg) Prime sirloin steaks T707 (kg) Roast/steak (kg) prime trimmed fillet w106 Minimum 5 (12oz) catering whole ribeye w137 Steak joint (kg) t bone steak catering sirloin steaks T113C 1 Centrecut (kg) Roast/steak
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Beef Made Easy Cut Chart
19736_LargePoster 6/15/09 11:51 AM Page 1 BeefBeef MadeMade EasyEasy® Retail Beef Cuts and Recommended Cooking Methods Rib Loin Chuck Sirloin Shank Round Brisket Plate Flank Funded by The Beef Checkoff Chuck CHUCK 7-BONE CHUCK POT ROAST CHUCK STEAK CHUCK EYE STEAK SHOULDER TOP BLADE SHOULDER TOP BLADE POT ROAST Boneless Boneless Boneless STEAK STEAK Flat Iron SHOULDER POT ROAST * SHOULDER STEAK * SHOULDER CENTER * SHOULDER PETITE SHOULDER PETITE TENDER BONELESS SHORT RIBS Boneless Boneless Ranch Steak TENDER * MEDALLIONS * Rib RIB ROAST RIB STEAK RIBEYE ROAST RIBEYE STEAK BACK RIBS Boneless Boneless Loin PORTERHOUSE T-BONE STEAK * TOP LOIN STEAK * TOP LOIN STEAK * TENDERLOIN ROAST * TENDERLOIN STEAK * STEAK Bone-in Boneless Sirloin Key to Recommended Cooking Methods TOP SIRLOIN STEAK * Skillet TRI-TIP ROAST * TRI-TIP STEAK * Boneless Round Grill or Broil Marinate & Grill or Broil Stir-Fry TOP ROUND STEAK * BOTTOM ROUND BOTTOM ROUND STEAK * EYE ROUND ROAST * EYE ROUND STEAK * ROAST * Western Griller Roast Stew Braise Pot Roast ROUND TIP ROAST * ROUND TIP STEAK * SIRLOIN TIP CENTER SIRLOIN TIP CENTER SIRLOIN TIP SIDE ROAST * STEAK * STEAK * * These cuts meet government Shank Plate guidelines for “lean” and are based on cooked servings with and and visible fat trimmed. Lean is defined as less than 10 Brisket Flank grams of total fat, 4.5 grams of saturated fat, and less than SHANK CROSS CUT SKIRT STEAK FLANK STEAK * BRISKET FLAT CUT * * 95 milligrams of cholesterol per serving and per 100 grams (3.5 oz). Other GROUND BEEF CUBED STEAK BEEF FOR STEW BEEF FOR KABOBS BEEF FOR STIR-FRY OR FAJITAS ©2009 CATTLEMEN'S BEEF BOARD AND NATIONAL CATTLEMEN'S BEEF ASSOCIATION 10501 1007.
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Answers to Your Customers' Beef Questions!
GRILLING BEEF PAN-BROILING BEEF Answers to Your Prepare grill (charcoal or gas) according to manufacturer's directions for medium Season beef (directly from the refrigerator) with herbs or spices, as desired. Place on Heat heavy, nonstick skillet 5 minutes over medium heat. Customers’ Beef Questions! heat. To check the temperature on a charcoal grill, cautiously hold the palm of your cooking grid. Season beef (directly from the refrigerator), as desired. Place beef in preheated skillet hand above the coals at cooking height. Count the number of seconds you can hold Grill according to chart, turning occasionally. (Gas grill brands vary greatly and grilling (do not overcrowd). Do not add oil or water; do not cover. HOW TO COOK TODAY’S BEEF your hand in that position before the heat forces you to pull it away; approximately times may need to be adjusted.) After cooking season with salt if desired. Pan-broil according to chart, turning once. (For cuts 1 inch thick or thicker, turn 4 seconds for medium heat. occasionally.) After cooking, season with salt, if desired. BEEF CUT CHARCOAL GRILLING (uncovered unless noted)* GAS GRILLING (covered) PAN-BROIL/ PAN-FRY STIR-FRY GRILL BROIL ROAST BRAISE COOK IN LIQUID Approximate Approximate Total Cooking Time Approximate Total Cooking Time CHUCK Chuck 7-Bone Steak TOTAL COOKING TIME • • BEEF CUT THICKNESS/WEIGHT Medium Rare (145°F) to Medium (160°F) Medium Rare (145°F) to Medium (160°F) Chuck Mock Tender Steak BEEF CUT THICKNESS/WEIGHT Medium Rare (145°F) to Medium (160°F) CHUCK Shoulder Top
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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
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Beef Kitchen Confidence – Recipes & Resources
Beef Kitchen Confidence – Recipes & Resources Provided by Cindy Kleckner as a supplement to the Beef Kitchen Confidence Webinar Easy Bulgogi H-E-B.com Suggestions & Variations: . Use bulgogi meat to create lettuce wraps, or serve over steamed brown rice with a green salad . Serve leftovers as a Korean Beef Bowl with steamed brown rice, kimchi, grilled mushrooms, kochujang sauce, grilled mushrooms or other favorite vegetables, and a sunny side up egg . Use leftover meat in a roasted spaghetti squash Steak and Potatoes Foil Pack Bee LovingTexans.com Suggestions & Variations: . Include your favorite vegetables! . Transition recipe to a sheet pan dinner cooked in the oven Moroccan Meatballs in Spicy Tomato Sauce Oxmoor House via Myrecipes.com Suggestions & Variations: . Serve with a favorite Tzatziki Sauce and/or Hummus and Grilled Naan Bread for a delicious Middle Eastern treat Tuscan Pot Roast Adapted from: Master Chef recipe via Epicurus Suggestions & Variations: . Serve over pappardelle pasta or cooked polenta . Create a pot roast soup: Add oil to a stock pot and add 1-pound chopped baby potatoes, 1 yellow onion (chopped), 3 stalks celery (sliced), and 3 carrots (sliced). Season with salt and pepper and brown for 6-8 minutes. Add 6 cups beef broth, 3 cups leftover pot roast and 2 tsp thyme; bring to boil. Reduce to low heat and cook for 30 minutes until potatoes are tender. Other Beef Resources Culinary Demo Toolkit TBC Material Resource Site Explore - Beef Cuts & Cooking Methods Raw Truth About Beef (up to 7 CPEU!) Chart - Beef Cuts & Cooking Methods Cindy’s In Your Face Chili Developed by Cindy Kleckner, RDN, LD Serves: 8 Instructions: Ingredients: 1.
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