The Perfect Steak

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Sirloin Steak How to Cook THE PERFECT STEAK GRILL: This tends to be the method of choice for meat-lovers. Make sure your grill is hot (at least 450°F). Brush and rub the steak with olive oil and add additional seasonings to your liking. Put directly on the grill, reduce the heat to medium. After 4-5 minutes (depending on the thickness), it’s time to turn the steak over and let it go another 4-5 minutes on the other side. Based on a ¾ to 1 inch steak this will cook the steak to medium. Adjust cooking time to your desired liking and let stand for about 5 minutes before cutting. SAUTÉE/FRY: Fire up a pan on medium heat and warm up a teaspoon of oil for 1 minute. Add additional seasonings to your liking. Lay your seasoned steak in the pan. Cook for about 4 minutes on each side, depending on how you like it cooked and the thickness of each steak. OVEN ROASTING: Preheat the oven to 450°F and grab a heavy frying pan that’s oven-safe (Cast Iron). Turn the stove top burner to medium high heat and warm up the skillet until it’s hot. Drop a teaspoon of oil in the pan and let it heat up; add additional seasonings to your liking. Sear the steak for about 60 seconds on each side - this helps seal in the juices. Next, place the pan in the oven or transfer the steak to a cookie sheet and place in the oven. Roast the meat for 6-9 minutes, depending on thickness and desired temperature. Sirlion Steak SIZZLIN’ SIRLOIN SUGGESTIONS SIRLOIN SKEWERS GREEN MACHINE Cube the sirloin Give your salad steak into one inch extra fuel with pieces and skewer savory slices of our with your favorite sirloin! Add your vegetables. favorite dressing for a salad dish you can’t resist. BREAKFAST BOOST SUPER STEAK SANDWICH Take your steak and Try our thinly sliced eggs to the next sirloin on a crusty level with our sirloin baguette with steaks. The best melted cheese to breakfast you will have the ultimate ever have! Rastelli Cheesesteak! SOUTH OF THE BORDER IT’S A WRAP Add some thinly Slice the sirloin thin, sliced sirloin to give wrap in a tortilla a serious kick to with your favorite your favorite vegetables and add quesadillas! a splash of salad dressing or horseradish cream..

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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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Revised June 14 Nebraska 4-H Meat Retail Cut Identification Codes Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal Brisket Beef Brisket, Corned, Bnls B B 89 M Beef Brisket, Flat Half, Bnls B B 15 M Beef Brisket, Whole, Bnls B B 10 M Chuck Beef Chuck Arm Pot-Roast B C 03 M Beef Chuck Arm Pot-Roast, Bnls B C 04 M Beef Chuck Blade Roast B C 06 M Beef Chuck 7-Bone Pot-Roast B C 26 M Beef Chuck Eye Roast, Bnls B C 13 D/M Beef Chuck Eye Steak, Bnls B C 45 D Beef Chuck Mock Tender Roast B C 20 M Beef Chuck Mock Tender Steak B C 48 M Beef Chuck Petite Tender B C 21 D Beef Chuck Shoulder Pot Roast (Bnls) B C 29 D/M Beef Chuck Top Blade Steak (Flat Iron) B C 58 D Rib Beef Rib Roast B H 22 D Beef Rib Eye Steak, Lip-on B H 50 D Beef Rib Eye Roast, Bnls B H 13 D Beef Rib Eye Steak, Bnls B H 45 D Plate Beef Plate Short Ribs B G 28 M Beef Plate Skirt Steak, Bnls B G 54 D/M Loin Beef Loin Top Loin Steak B F 59 D Beef Loin Top Loin Steak, Bnls B F 60 D Beef Loin T-bone Steak B F 55 D Beef Loin Porterhouse Steak B F 49 D Beef Loin Tenderloin Steak B F 56 D Beef Loin Tenderloin Roast B F 34 D Beef Loin Top Sirloin Steak, Bnls B F 62 D Beef Loin Top Sirloin Cap Steak, Bnls B F 64 D Beef Loin Top Sirloin Steak, Bnls Cap Off B F 63 D Beef Loin Tri-Tip Roast B F 40 D Flank Beef Flank Steak B D 47 D/M Round Beef Round Steak B I 51 M Beef Round Steak, Bnls B I 52 M BEEF Retail Cut Name Specie Primal Name Cookery Primal Beef Bottom Round Rump Roast B I 09 D/M Beef Round Top Round Steak B I 61 D Beef Round Top Round Roast B I 39 D Beef
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SSM PRODUCT LIST 2012Web
South Shore Meats P. (508)-941-0458 12 Taylor Ave. F. (508)-586-8551 Brockton, Ma 02302 E. [email protected] WWW.SOUTHSHOREMEATSONLINE.COM Aged 21-28 Days Angus Center Cut Sirloin Steaks (1012) Choice End-End Sirloins (0102) Choice Center Cut Sirloin Steaks (0101) Select End-End Sirloins (0104) Select Center Cut Sirloin Steaks (0103) Choice Ribeye Steaks (0112) Select Ribeye Steaks (0112) Beef Cube Steaks (0118) End Cut Sirloin Steaks (vein end) (0105) Ball Tip Steaks (0119) Beef Swiss Steaks (1099) Tenderloin Medallions (0108) Heart Steaks (0111) Hanging Tender Steak (0120) Flat Iron Steak (0160) Coulotte Steak (1200) Teres Major (0140) Select T-Bone Steaks (0117) Choice T-Bone Steaks (0109) Select Porterhouse Steaks (0106) Choice Porterhouse Steaks (1106) Select Ribeye B/I (0115) Choice Ribeye B/I (0114) Frenched Short Rib 3/3oz Tenderloin Medallions (010833) Choice Center Cut Butt Steaks (0116) Denver Steaks (0150) Angus Center Cut Butt Steaks (01164) Mojo Rib (011290) Select Center Cut Butt Steaks (0117) PSMO Butt Tender PSMO-AUS SS/ON SS/OFF (0120) SM/ON SS/OFF (1120) SM/ON SS/OFF (1200) SM/SS OFF (0122) SM/SS OFF (1122) SM/SS OFF (1220) CC/OFF (01069) ANGUS OFF (01228) SEMI CC (01223) 80/20 Ground Sirloin 4/5# (01332) Diced Beef 2/5# (014210) Fresh Sirloin Tips 2/5# (013320) Inside Round S&T (01003A) Marinated Tips 5/2# (010732 Choice STK/RDY Strip (01088) Bourbon Street Tips (010685) Portion Control Shaved Steak (010140) Teriyaki Sirloin Tips (010742) Sirloin Burgers (0125) Def/Flap Meat (01127) Skinned Tenderloin (01017)
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Reserve Sirloin Steak TSV Insert
Black Angus Beef Sirloin Steaks Prepare the Perfect Steak Air Fryer: Season both sides of your steak(s) and place into air fryer basket. Place basket into air fryer, set the temperature to 400°F and cook for 6 minutes. Open drawer, ﬂip and cook for an additional 6 minutes or until the internal temperature reaches 165°F. Remove steak(s) and let rest for 1 minute before serving. Grill: Make sure your grill is hot (at least 450°F). Brush & rub steaks with olive oil, then season with kosher salt and black pepper. Once its on the grill, reduce heat to medium. After 4-5 minutes (depending on thickness), turn steak over and let cook for another 4-5 minutes on the other side. This will cook the steak to medium rare doneness. Adjust the cooking time to your desired liking, then let rest for 5 minutes prior to cutting. Ray’s Favorite Recipes Sirloin Philly Cheesesteak | Thinly slice steak and Sirloin Skewer | Cube steak into 1-inch sauté in a pan with diced onion and a pinch of our pieces, then skewer with your favorite signature seasoning. Top with American cheese vegetables. and serve on your favorite roll or baguette. Sirloin Bracciole | Place steak in a Ziploc bag Sirloin Breakfast Fajita | Thinly slice steak and pound thin. Layer with Mozzarella and place onto a tortilla with scrambled cheese, garlic and Rastelli seasoning, then eggs and chopped peppers/onions. roll and tie it. Top with tomato sauce and cheese, and bake in the oven. Sirloin Chicken Fried Steak | Place steak in a Sirloin Chili | Dice steak into small cubes, Ziploc bag and pound thin.
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Beef ID Beef ID
Beef ID Beef ID Chuck Rib Loin Round Flank Plate Brisket Shank Various Variety Beef ID Chuck Chuck | Arm Roast Chuck | Arm Pot Roast, Boneless Chuck | Arm Steak Chuck | Arm Steak, Boneless Chuck | Blade Roast Chuck | Blade Steak Chuck | Chuck Eye Roast (1 of 2) Chuck | Chuck Eye Roast (2 of 2) Chuck | Mock Tender Roast Chuck | Mock Tender Steak Chuck | Seven (7) Bone Steak Chuck | Seven (7) Bone Roast Chuck | Top Blade Steak, Boneless Beef ID Rib Rib | Eye Roast (1 of 2) Rib | Eye Roast (2 of 2) Rib | Eye Steak Rib | Large End Roast (1 of 4) Rib | Large End Roast (2 of 4) Rib | Large End Roast (3 of 4) Rib | Large End Roast (4 of 4) Rib | Small End Roast (1 of 4) Rib | Small End Roast (2 of 4) Rib | Small End Roast (3 of 4) Rib | Small End Roast (4 of 4) Rib | Small End Steak Rib | Small End Steak, Boneless Beef ID Loin Loin | Porterhouse Steak Loin | Sirloin Steak Loin | Sirloin Steak, Boneless Loin | Top Sirloin Steak, Boneless Loin | T-Bone Steak Loin | Tenderloin Roast (1 of 2) Loin | Tenderloin Roast (2 of 2) Loin | Tenderloin Steak Loin | Top Loin Steak Loin | Top Loin Steak, Boneless Beef ID Round Round | Bottom Round Roast, Boneless Round | Bottom Round Rump Roast, Boneless Round | Bottom Round Steak Round | Eye Round Roast (1 of 2) Round | Eye Round Roast (2 of 2) Round | Eye Round Steak Round | Heel of Round Roast (1 of 2) Round | Heel of Round Roast (2 of 2) Round | Round Steak Round | Round Steak, Boneless Round | Tip Roast Round | Tip Roast, Cap Off Round | Tip Steak Round | Tip Steak, Cap Off Round | Top Round Roast Round | Top Round Steak Beef ID Flank Flank | Flank Steak Beef ID Plate Plate | Short Ribs Plate | Skirt Steak Beef ID Brisket Brisket | Brisket, Whole Brisket | Brisket, Corned Brisket | Flat Half Brisket | Point Half Beef ID Shank Shank | Cross Cuts Shank | Cross Cuts, Boneless Beef ID Various Various | Beef for Stew Various | Cube Steak Various | Ground Beef Beef ID Variety Variety | Heart Variety | Kidney Variety | Liver Variety | Oxtail Variety | Sweetbread Variety | Tongue Variety | Tripe .
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The Perfect Steak
Sirloin Steak How to Cook THE PERFECT STEAK GRILL: Grilling tends to be the method of choice for meat-lovers! Heat your grill to high (at least 450°F). Brush the steak with olive oil and rub with seasonings of your choice. Put the steak directly on the grill and reduce heat to medium. After 4-5 minutes, turn the steak over and cook 4-5 minutes on the other side. Let stand for about 5 minutes before cutting. *This will cook the steak to medium based on a ¾ to 1-inch steak. Adjust cooking time to your liking. SAUTÉ/FRY: Fire up a pan on medium heat and warm up a teaspoon of oil for 1 minute. Add additional seasonings of your choice. Lay the seasoned steak in the pan. Cook the steak for about 4 minutes on each side, depending on the thickness and desired temperature of steak. OVEN ROASTING: Preheat the oven to 450°F. Grab a heavy oven-safe (cast iron) frying pan and turn on the stove top burner to medium-high heat and warm up the skillet. Heat a teaspoon of oil in the pan and add desired seasonings. Sear the steak for about 1 minute on each side - this helps seal in the juices! Next, place the pan in the oven or transfer the steak to a cookie sheet and place in the oven. Roast the meat for 6-9 minutes, depending on thickness and desired temperature. AIR FRYER: Set your Air Fryer at 400°F and pre-heat for 2 minutes. Spray your thawed sirloin steak with cooking spray on both sides or rub lightly with olive oil.
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Philly Cheese Steak
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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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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.
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