Steak-Chi-Dinner 3

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APPETIZERS HOUSEMADE BREADS SALAD SERVICE Thick-Cut Bacon 16 Parker House Rolls - Rosemary Nordic Butter - 6 Salt-Roasted Beets 13 Bourbon-Vanilla Bean Glaze Whipped Feta, Gruyere Popovers - Prosciutto Butter - 7 Mediterranean Octopus 18 Pistachio, Watercress Potatoes, Jalapeño Crema FROM OUR COLD BAR Wagyu Tataki 21 The Iceberg Wedge 13 Sweet Soy, Chive Chilled Oysters* Maytag Blue, Crispy Bacon, Jalapeño, Cucumber - 18 Avocado, Tomato Coal-Roasted King Crab 21 Lime & Coriander Colossal Tiger Prawn - 18 RPM Caesar 11 RAW Alaskan King Crab - Half Pound - 30 Anchovy, Deviled Egg, Parmesan, Black Pepper Tuna and Tomato Crudo* 19 Chilled Lobster Cocktail - 30/60 Yuzu Vinaigrette Shredded Kale 12 Hamachi Crudo* 16 RPM Grand Seafood Platter Mushrooms, Bacon, Parmesan Oysters , Shrimp, Sesame, White Soy, Chives * Alaskan King Crab Legs, Lobster Hand Cut Steak Tartare* 18 165 Soft Bibb Lettuce 13 Quail Egg, Blue Cheese Toast Fresh Herbs, Vinaigrette HOUSE SPECIALTIES Braised Short Rib* Charcoal-Roasted Chicken Dry-Aged Steakburger* Tokyo Turnip, Carrot, Pommes Purée, Cheddar, Horseradish, Onion Roll Pearl Onion Black True Jus 19 49 34 STEAKS & CHOPS WAGYU & KOBE CREEKSTONE FILET RPM SIGNATURE JAPANESE A5 Hand-Cut Filet* - 8 oz 53 Miyazaki* 95 RPM Steak Frites* Center-Cut Filet* - 10 oz 60 Wagyu Champion ‘07 & ‘12 Wood-Grilled, True Bearnaise - 47 Bone-In Filet* - 14 oz 73 Hokkaido Snow Beef* 155 “The Duke”* The Rarest Imported Wagyu 10 oz Ribeye Filet - 56 28-DAY PRIME DRY-AGED Kobe Beef* 175 100% Tajima, Hyogo Prefecture Bernie Miller Chop* New York Strip* - 16 oz 68 16 oz USDA Prime Beef - 63 Kansas City Cut* - 22 oz 81 IMPERIAL WAGYU Cowboy Steak* - 24 oz 84 Reserve Strip* - 12 oz Omaha, NE 83 SAUCES & BUTTERS Tomahawk* - 42 oz Omaha, NE 215 Peppercorn Sauce - 5 GRASS-FED BEEF Tarragon Béarnaise - 5 Bison Filet* 53 BEEMAN RANCH WAGYU Garlic & Rosemary Butter - 6 8 oz High Plains, Colorado Bone-In New York Strip* - 18 oz 85 Black Truffle Butter - 9 Bone-In Ribeye* 64 Foie Gras Butter - 6 Akaushi Porterhouse* - 36 oz 190 20 oz Rain Crow Ranch, Missouri FISH & SEAFOOD Spicy Miso Lobster* Broiled Black Cod* Ora King Salmon* Half or Whole Toasted Sesame, Miso, Persian Lime Tarragon Aioli 32/64 37 35 SIDES Parmesan Spinach - 10 Rosemary Sea-Salt Fries - 9 Millionaire’s Potato Spicy Broccolini - 10 Crispy Hasselback - 10 Fontina Cheese, Shaved Black True- 18 Blue Cheese Whipped - 10 Crispy Brussels Sprouts - 10 Japanese Sweet Potatoes - 11 Hen of the Woods - 13 Mushroom Mac & Cheese Mr. Price's Potatoes - 10 Bacon, Artisanal Pasta - 17 Cremini Mushrooms - 13 Onion Rings - 8 *Consuming raw or undercooked meats, poultry, seafood, shellﬁsh, or eggs may increase your risk of foodborne illness. Please alert your server if you have any food allergies or dietary restrictions. 1/16 66 W. KINZIE ST. • CHICAGO, IL 60654 • 312-284-4990 • RPMRESTAURANTS.COM.

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Mad-Cow’ Worries Intensify Becoming Prevalent.” Institute
The National Livestock Weekly May 26, 2003 • Vol. 82, No. 32 “The Industry’s Largest Weekly Circulation” www.wlj.net • E-mail: editorial@wlj.net • advertising@wlj.net • circulation@wlj.net A Crow Publication ‘Mad-cow’ worries intensify becoming prevalent.” Institute. “The (import) ban has but because the original diagnosis Canada has a similar feed ban to caused a lot of problems with our was pneumonia, the cow was put Canada what the U.S. has implemented. members and we’re hopeful for this on a lower priority list for testing. Under that ban, ruminant feeds situation to be resolved in very The provincial testing process reports first cannot contain animal proteins be- short order.” showed a possible positive vector North American cause they may contain some brain The infected cow was slaugh- for mad-cow and from there the and spinal cord matter, thought to tered January 31 and condemned cow was sent to a national testing BSE case. carry the prion causing mad-cow from the human food supply be- laboratory for a follow-up test. Fol- disease. cause of symptoms indicative of lowing a positive test there, the Beef Industry officials said due to pneumonia. That was the prima- test was then conducted by a lab Canada’s protocol regarding the ry reason it took so long for the cow in England, where the final de- didn’t enter prevention of mad-cow disease, to be officially diagnosed with BSE. termination is made on all BSE- food chain. they are hopeful this is only an iso- The cow, upon being con- suspect animals.
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American Kobe Beef Top Sirloin Goat Cheese Twice Baked Potato, Warm
American Kobe Beef Top Sirloin Goat Cheese Twice Baked Potato, Warm Green Bean Salad, Port Wine Sauce serves six Goat Cheese Twice Baked Potato 3 large baking potatoes, scrubbed, dried 4 oz. goat cheese 2 eggs, separated 2 Tbsp. crème Frâiche 2 Tbsp. unsalted butter 1 Tbsp. parsley, chopped dash cream of tartar ** sea salt and freshly ground black pepper Pre-heat oven to 400°. Prick potatoes. Bake for 40 minutes or until tender. Remove from oven. Increase oven temperature to 425°F. Cool. Cut in half lengthwise. Gently scoop insides into bowl. Mash together with cheese, egg yolks, crème Frâiche, butter and parsley until smooth. Whip egg whites with cream of tartar in bowl until stiff peaks form. Gently fold into potato mixture. Season to taste with sea salt and freshly ground black pepper. Spoon mixture back into potato skin. Set on baking sheet. Bake at 15 minutes. Kobe Beef Top Sirloin 6 – 10 oz Kobe Beef top sirloin 2 Tbsp. grape seed oil ** sea salt and freshly ground black pepper Preheat oven to 400°. Rub top sirloin with sea salt and freshly ground black pepper. Heat grape seed oil in heavy bottom skillet until sizzling hot. Add top sirloin. Sear on all sides. Place in oven. Cook to desired doneness. Remove meat to wire rack. Rest for 5 minutes. Port Wine Sauce 1/2 cup red onions, chopped 1/2 cup carrots, peeled, finely diced 1/4 cup celery, finely diced 3 sprigs fresh thyme 6 black peppercorns, crushed 1/2 cup Ruby Port wine 1 cup beef stock 2 Tbsp.
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Specialty & Exotic Meats Product Guide
SPECIALTY & EXOTIC MEATS PRODUCT GUIDE www.sierrameat.com 1330 Capital Blvd Reno, NV 89502 toll free 800.444.5687 A THIRD GENERATION FAMILY BUSINESS fax 775.284.2638 General Ordering Information Order Hours Bernadette Flocchini NATIONAL SALES NATIONWIDE SERVICE Executive Vice President 7am‐12:30pm (Pacific) bflocchini@sierrameat.com Rich Jersey Gisela Corral for same day shipping ext 103 VP Specialty & Exotic Meats National & Regional Sales Service Manager rjersey@sierrameat.com gcorral@sierrameat.com Steve Flocchini ext 133 ext 111 Phone 800.444.5687 Durham Ranch Brand Manager cell (775) 741-7165 Fax 775.284.2638 sflocchini@sierrameat.com Denise Baldwin ext 139 Rich Flocchini National Sales Service Sales, Specialty & Exotic Meats dbaldwin@sierrameat.com Jim Henzi rflocchini@sierrameat.com ext 105 Senior VP Distribution Division ext 106 jimhenzi@sierrameat.com Jana Blaag cell (408) 210-6484 Devin Williams National Sales Service Northwest Regional Sales Manager jblaag@sierrameat.com dwilliams@sierrameat.com ext 110 HAWAII SALES cell (503) 310-8455 Steven J. Flocchini, Jr Tom Quan Bill Rowe Nationwide Logistics Sales Manager, Hawaiian Islands National Account Executive sjflocchini@sierrameat.com tquan@sierrameat.com browe@sierrameat.com ext 136 cell (808) 561-9077 (720) 470-4257 Carol Jerwick Midwest Regional Sales Manager cjerwick@sierrameat.com cell (816) 507-6888 Shipping Methods • Air cargo 200lb gross per container • LTL over the road shipments leave on Friday • Federal Express next day (Federal Express orders sub- ject to $10 box
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The Main Beef Breeds
MODULE 1A PART D: STUDENT FACTSHEET - THE MAIN BEEF BREEDS Breed Characteristics Dam Mature Sire Mature Origin Purpose Weight Weight • Colour black or red • Developed in Scotland from cattle native to Aberdeen Angus Aberdeenshire and Angus 600-900kg 900-1100kg Scotland Terminal sire • Naturally polled • Popular beef breed in tHe United States • A fertile cross between domesticated cattle (Bos Taurus) and American Bison (Bison bison). THe intention of tHe cross is to combine tHe lower fat and cholesterol, cold Beefalo resistance and easy calving qualities of the variable variable UDA Cig Eidion Bison with the docility and higher growth rates of domestic cattle. It is only a Beefalo if the cross is 5/8 ths (37.5%) Bison, if the proportion is higher then its called a Hybrid Bison. • Colour varies from white to black. • Large long body witH double muscle in Hind quarter. British Belgian Blues 800kg 1300kg Terminal sire • HigH saleable meat yield Belgium • Increased dystocia an issue witH tHe breed 1 Breed Characteristics Dam Mature Sire Mature Origin Purpose Weight Weight • White-Tan colour • Ease of calving • HigH growtH rates British Blonde 600 kg 700-1100kg France Terminal sire • Unbroken wHeat coloured • Extended gestation period • Colour creamy wHite througH to wHeat • First continental breed of cattle to be introduced to Great Britain • Initial importation of bulls by dairy Terminal sire and sire for ¾ Charolais 600-900kg 900-1100kg France producers seeking a sire to improve their continental suckler cows. calves’ conformation. • HigH daily liveweigHt gain and improved conformation. • Hardy suckler cow breed Galloway • Suitable for low input systems 400 – 600kg 800 - 950 kg Scotland Native suckler cow breed • Long lived cows • White face and red coat • Easy temperament Hereford 700 – 800kg 1200 – 1500kg Hereford Terminal sire • Main terminal sire breed prior to importation of continental breeds.
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The Best Steak in Town
ALCOHOL–FREE BEVERAGES Prepared with the finest ingredients available. Metropolitan Punch Ginger ale, cranberry juice, orange juice. 5. Pomm–Ade Pomegranate juice, lemonade. 6. Virgin Bloody Mary 5. THE BEST STEAK IN TOWN Strawberry Lemonade 4. LUNCH Arnold Palmer 4. Juiciness, tenderness and flavor — those are the characteristics for BOTTLED SOFT DRINKS which a cut of beef is esteemed. Featuring Metropolitan Grill Prime by San Pellegrino Sparkling 7. Double R Ranch, a combination of our exacting cutting standards, custom dry Acqua Panna Still aging, and Prime Double R Ranch beef 7. from Washington State. Perfectly grilled over live mesquite fire. Henry Weinhard’s Root Beer 5. “Simply put, this is the best beef available.” Henry Weinhard’s Orange Cream Soda 5. — Eric Hellner Martinelli’s Sparkling Apple Cider 5. Red Bull 5. Sugar Free Red Bull 5. METROPOLITAN GRILL PRIVATE DINING For an intimate dinner for six to a lavish reception for 75, our private dining rooms are perfect for your next celebration. Contact our Private Dining Coordinator, Allison Carter at acarter@conrests.com to check availability of our private rooms. For reservations or more information, please call 206.624.3287 or go to www.TheMetropolitanGrill.com. 206.624.3287 Second & Marion www.TheMetropolitanGrill.com Valet parking available after 5:00pm 080619 APPETIZERS THE BEST STEAK IN TOWN METROPOLITAN GRILL PRIME DOUBLE R RANCH BEEF Almond Crusted Scallops Almonds, Parmesan panko and chive beurre blanc. 18. The full flavor of the beef at The Met is sealed in by the high heat of the “Iron Wood of the World,” imported mesquite charcoal.
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AUTHENTIC JAPANESE KOBE BEEF $35/Oz
AUTHENTIC JAPANESE KOBE BEEF $35/oz. Available in 4oz. and 8oz. cuts The only restaurantHomemade on LI Japanesechosen and Sukiyaki certified Sauce, by HimalayanKobe Association Pink Salt of Japan Insignia Prime Steak & Sushi chosen and certified by Kobe Association of Japan SEAFOOD USDA Prime 45 Day Dry Aged RAW BAR STEAKS & CHOPS Seafood Combo for One: *Classic Porterhouse Steak For Two or more (price per person) / 59 GF 2 Shrimp, *2 Oysters, *2 Clams, ½ Lobster / 30 GF *Bone-in Rib / 69 GF *Filet Mignon / 59 GF *Kansas City Sirloin / 59 GF Lobster Cocktail / 24 GF *Marinated Skirt Steak / 52 *Petit Filet Mignon / 52 GF *Colorado Lamb Chops / 57 GF Shrimp Cocktail / 20 GF * Oysters on the half shell / MP GF GF *Clams on the half shell / 16 GF Colossal Crab Cocktail / 22 GF *Milk Fed Long-Bone Veal Chop / 52 steak enhancements SUSHI / SASHIMI ROLLS NY State Horseradish Cheddar / 6 GF Grilled Marinated Wild Shrimp / 18 GF Charred Shishito Peppers / 8 GF * Toro, Fatty Tuna / 10 GF * Hamachi / 15 GF Wild Porcini Mushroom Bordelaise / 7 Colossal Crabmeat Oscar, Caramelized Onions Asparagus, Hollandaise / 22 & Gorgonzola / 7 GF * Black Pepper Tuna / 5 GF * Spicy Tuna / 15 * Hamachi, Yellow Tail / 5 GF * Spicy Salmon / 15 * Sake, Salmon / 5 GF * Alaskan / 15 * Madai, Red Snapper / 5 GF California / 13 APPETIZERS * Maguro, Tuna / 6 GF * Spider / 15 Lobster Bisque / 19 Unagi, Eel / 5 Shrimp Tempura / 15 Jumbo Lump Crab Cake with Orange and Fennel Salad, Saffron Carrot Emulsion / 20 * Hirame, Fluke / 5 GF * Dragon / 15 King Crab Kani Salad Japanese
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Grand Western Steaks We Are All About Quality
The Highest Quality Meat / Poultry / Seafood / Fine Foods Game & Specialty Cuts Serving the finest food service establishments for over 40 years, we deliver Premium Steaks and Chops to the finest restaurants, hotels and country clubs around the world. Grand Western delivers the freshest, most tender, flavorful meats – all from a state-of-the-art facility that exceeds government requirements for food safety. Grand Western is perfectly positioned to provide you with a complete program of the highest quality meats available. At Grand Western Steaks we are all about quality. For that reason we offer a variety of meats for every taste and preference. Grand Western also offers a specially tailored Wholesale Program for Motor Yachts, Private Chefs and Catering Customers. All our steaks, chops, roasts, ribs, natural chicken breasts and seafood are individually wrapped and vacuum sealed. All of our products are delivered in a reusable insulated cooler packed with either dry ice or gel packs. This packaging combination will ensure every order arrives in excellent conditions that meet Food Safety Regulations. how to order 877-624-6898 grandwesternsteaks.com FOLLOW US: on the MENU JAPANESE WAGYU CUTS 4-8 WAGYU MARBLING GUIDE 9 AUSTRALIAN WAGYU CUTS 10-11 DRY AGED CUTS 12-13 GW RESERVE CUTS 14-15 STERLING SILVER PREMIUM 16-17 USDA PRIME 18-19 LAMB & VEAL 20 PORK 21 BURGERS 22 SEAFOOD 23 CHICKEN 24 FINE FOODS 25-29 HAM, BACON & SAUSAGE 30 GIFT PACKAGES 31-32 GRILL PACKAGES 33 THAWING & COOKING PREP 34 COOKING CHART 35 3 JAPANESE COW WAGYU WHAT DOES IT MEAN? WAGYU are a Japanese beef cattle breed.
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AUTHENTIC JAPANESE KOBE BEEF $35/Oz
AUTHENTIC JAPANESE KOBE BEEF $35/oz. available in 4oz. and 8oz. cuts The only restaurantServed on LI chosenwith Shabu and broth certified and black by Kobe garlic Association of Japan The only restaurant on LI chosen and certified by Kobe Association of Japan SEAFOOD PLATEAUS * Shrimp, Oysters, Clams, Lobster and Crab LARGE / 69 GF COLOSSAL / 99 GF USDA PRIME 45 DAY DRY-AGED STEAKS AND CHOPS *Raw Bar Plate for One *Classic Porterhouse Steak For Two or Four (price per person) / 59 GF Two shrimp, ½ of a One Pound Lobster, Two clams, *Bone-in Rib Steak / 69 GF *T-Bone Steak / 69 GF *Filet Mignon / 59 *Petit Filet / 52 GF Two East Coast oysters and Two West Coast oysters / 34 GF *Sirloin Steak / 59 GF *Bone-in Veal Chop / 52 GF *Colorado Lamb Chops / 57 GF Lobster Cocktail / 28 GF * Clams on the Half Shell / 14 GF Shrimp Cocktail / 18 GF * Oysters on the Half Shell / MP GF STEAK ENHANCEMENTS Colossal Crab Cocktail / 20 GF Truffle Butter /6 GF Charred Jalapeño and Onions / 5 GF Lobster Bavaroise / 18 GF Bone Marrow Butter / 6 GF Vintage Port Wine & Porcini Colossal Crab (Oscar Style) / 18 GF SUSHI/SASHIMI ROLLS Avocado Butter / 6 Mushroom Demi / 7 Bearnaise Sauce / 3 GF Ebi, Shrimp / 5 GF * Spicy Tuna / 15 GF Foie Gras Butter / 6 GF Gorgonzola Cheese / 5 GF Au Poivre Sauce / 3 GF * Hamachi, Yellowtail / 5 GF * Alaskan / 15 GF Dry Aged Kobe Butter / 6 GF Grilled French Raclette Cheese / 5 GF Blackstone Steak Sauce / NC GF * Uni, Sea Urchin / 8 GF California / 13 GF Tako, Octopus / 5 GF Spider / 15 * Ikura, Salmon Roe / 5 GF Shrimp Tempura /
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Shogun-Menu-Web-2.Pdf
APPETIZER SOUPS SALADS Miso Soup 2.00 House Salad 2.95 Soybean paste broth with dry seaweed, tofu, and Fresh lettuce with homemade ginger dressing scallion Seaweed Salad 4.95 Onion Soup 2.00 Fresh seaweed seasoned to perfection in sesame Chicken broth with mushroom, fried onion and seed and red pepper scallion Kani Salad 5.95 Seafood Soup 5.95 Spicy kani mix with cucumber and crunch Mixed shrimp, crabmeat, scallop and fishcake * Seafood Salad 10.95 Tuna, salmon, escolar, octopus, shrimp and seaweed with chef special vinegar sauce Avocado Salad 4.95 FROM KITCHEN Our house salad topped with avocado and sesame Edamame 3.95 seeds Steam Japanese soy beans with sea salt Fried Spring Roll 4.95 Deep fried vegetable spring roll with sweet sour sauce FROM SUSHI BAR Chicken or Shrimp Tempura 6.50 Rocky Mountain 9.95 Japanese classic deep fried dish with a light Deep fried sweet potatoes, mango, spicy crab with tempura batter sweet soy sauce, mango sauce and avocados on top Fried Gyoza 5.95 * Sushi Sampler 8.95 Pan fried pork dumpling with chef’s special sauce Tuna, salmon, escolar, yellowtail (one each) Sweet Potato Tempura 5.95 * Yellowtail or Escolar Jalapeno 10.95 Fried Tofu 4.95 Sliced yellowtail or escolar, jalapeno with Japanese Shrimp Shumai 4.95 yuzu dressing Steam shrimp dumpling Rocky Shrimp 7.95 Fried shrimp with light spicy sauce Fried Salt Pepper Squid 9.95 Squid Teriyaki 9.95 * Poke Tuna 10.95 * Shogun’s 3-way Dice ahi tuna, cucumber, Sashimi 12.95 avocado, seaweed salad, Tuna with caviar and fish egg with chef special yuzu dressing,
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Antipasti Insalate Salads Pasta
/ Antipasti Judith Point Calamari Affogati 18 Poached in San Marzano tomato, basil, English peas Stuffed Artichoke Hearts 14 Brioche breadcrumbs, capers, Gaeta olives minced San Daniele prosciutto ® 13 “ Flying Meatballs ” Blended beef and veal with Grana Padano meatballs in traditional pomodoro, drizzled with basil pesto Mozzarella di Bufala con Melenzane Arrosto e Bresaola 18 Fresh imported bufala mozzarella cheese, roasted italian eggplant, bresaola, tomato vellutine Seafood Salad con Serpentaria 20 Poached calamari, shrimp, scallops, octopus, crabmeat, marinated artichokes, mushrooms,tarragon emulsion Oysters Ripiene 18 Beau Soleil oysters stuffed with crabmeat, Holland peppers, spinach, pancetta, creamy brandy sauce, hollandaise Crudo di Tonno 18 Cubed ahi tuna, Bermuda onions, capers, Gaeta olives. Marinated, lemon juice extra virgin olive oil over farro Salmone Selvatico Curato con Misticanza 18 Cured thin slices of wild king salmon, chiodini mushrooms, capers, Calabrian olives dressing over upland cress Kobe Beef Carpaccio 19 Thin slice American Wagyu beef over upland cress, Parmigiano Reggiano cheese shavings Vitello Tonnato 19 Sous vide, thin slices of veal , capers, ventresca tuna dressing Insalate Salads 15 Roasted Golden Beets & Caprino Goat cheese, extra virgin olive oil and raspberry vinaigrette Spinach, Pancetta and Walnuts 15 Tender spinach leaves & roasted walnuts gorgonzola “Dolce”, crispy pancetta balsamic vinegar sprinkled with duck boiled egg Insalata di Finocchio e Arance con Saba 15 Fresh fennel salad with orange,
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Ontario Cattlemen's Association Daily Market Report
Daily Market Information Report The following information is collected from various sources and disseminated by the Ontario Cattlemen’s Association. Monday December 12, 2005 ONTARIO DIRECT TO PACKER RAILGRADE CATTLE TRADE Prices are on a carcass weight basis, before grade and weight discounts. A grade steers Unestablished A grade heifers Unestablished ONTARIO LIVE CATTLE TRADE Today at the Ontario Stockyards: 170 veal calves sold barely steady. Price Range Top Veal calves +600 80.00-113.50 122.50 Veal calves 451-600 65.00-107.00 109.00 Today at the Ontario Livestock Exchange: cows sold steady Price Range Top Good cows 19.00-26.50 32.50 At Talbotville Livestock: December 10, 2005 – 552 head Price Range Top Good & choice steers 92.00-107.00 113.25 Good & choice heifers 93.00-102.00 108.75 Cows 20.00-35.00 45.50 Bulls 30.00-48.00 Fed cattle sold strong and higher, cows sold stronger and bulls were steady. Stocker Sale: Brussel’s Livestock, December 9, 2005 STEERS Price Range Top HEIFERS Price Range Top 1000+ 104.00-116.50 116.50 900+ 88.50-109.00 109.00 900-999 98.00-119.50 119.50 800-899 89.00-108.00 110.00 800-899 108.00-122.00 122.00 700-799 72.00-114.00 114.00 700-799 100.00-129.00 134.00 600-699 96.50-121.00 121.50 600-699 91.00-130.50 134.00 500-599 94.00-122.50 122.50 500-599 103.00-134.00 134.00 400-499 85.00-121.00 121.00 400-499 98.00-141.00 147.00 300-399 83.00-100.00 114.00 AVERAGE CARCASS WEIGHTS – CANADA Steers Heifers December 3, 2005 853 798 December 4, 2004 838 777 FEDERALLY INSPECTED CANADIAN KILL Week Ending YTD % of Yr.
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Premier American Kobe Beef an American Style Kobe/Wagyu Distributed by Premier Proteins, LLC 105 S
4 grades or improved let’s chat quality & consistency 816-628-0078 premier •EMail• Correspondence address BMS 3 BMS 4 Heard about your awesome programs! hello@redtopfarms.com Can I pleae learn more? our star Thanks! Premier BMS 5 BMS 6 learn more American www.redtopfarms.com ® ive star Kobe Beef BMS 7 BMS 8 prestige ® Premier American Kobe Beef an american style kobe/wagyu Distributed by Premier proteins, LLC 105 S. Jefferson St. BMS 9 BMS 10 BMS 11 BMS 12 Suite c-3 #101 Images Courtesy: Japan Meat Grading Association Kearney, MO 64060 @Premierproteins what’s the big deal? our cattle claims to ame A prestigious breed known for their careful breeding, traditional feeding No Antibiotics Superior marbling, Wagyu is a Japanese breed methods, and state of the art packing methods of cattle that first surfaced in the United ensure our program matches the best Japan No Hormones States in 1975. Now you will find it in the finest has to offer. We know this because we turned restaurants around the world. to the wagyu master breeder Mr. shogo takeda No Growth Promotants of Hokkaido, Japan. He’s been doing this since health beneﬁts 1954, and is kind of a big deal...like a really big No Animal by-products deal. His close ties to the program have American Kobe/Wagyu beef’s ensured our customers will enjoy the Mono-unsaturated fat ratio has been No artificial ingredients delicacy of wagyu for years to come. Documented by Dr. Stephen Smith at Texas A&M to be suitable as part of a cholesterol Always vegetarian fed Our cattle are fed traditional Japanese diets Lowering diet.
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