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Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sunday Monday Tuesday Wednesday Thursday Friday Saturday BBQ Pulled Pork 1 Grilled Cheese 2 Hamburger, Potato Salad3 Macaroni Beef Bake 4 Sandwich, French Fries Sandwich, Tomato Soup and Baked Beans Tossed Salad and Coleslaw Breadstick Oven Fried Fish, Red Shrimp Stir Fry, Angel Potatoes and Coleslaw Chicken & Dumplings Hair Pasta, Egg Roll Breadstick Buttered Peas Cranberry Garnish New Year’s Day Ham Salad Sandwich 5 Cabbage Rolls w/Tomato6 Smokes Sausage 7 Fish Sandwich 8 Bratwurst on a bun 9 Homestyle Meatloaf 10 Chicken Tenders 11 Potato Chips Sauce Onion Rings Tator Tots Baked Beans Mashed Potato & Gravy French Fries Sliced Pears Buttered Carrots Braised Cabbage Tomato Slices Coleslaw Buttered Peas Cucumber Tomato Salad Beef & Biscuit Casserole Baked Chicken Pasta Primavera Pork Roast Swedish Meatballs Lemon Pepper Fish Baked Ziti Sweet Potato Fries Mashed Potato & Gravy Cesar Salad Rosemary Red Potatoes Buttered Noodles Wild Rice Pilaf Italian Green Beans Peas and Onions Steamed Vegetables Breadstick Corn California Blend Peas and Carrots Breadstick Cornbread Biscuit Dinner Roll Texas Toast Grilled Ham & Cheese12 Taco Salad 13 Italian Sausage Sub 14 Beef Patty Melt 15 Grilled Turkey Melt 16 BLT Sandwich 17 Bratwurst 18 Sandwich Assorted Fruit Cup Green Pea Salad Pasta Salad Potato Salad Seasonal Fresh Fruit Roasted Potatoes Steak Fries Rosy Pears Three Bean Salad Sliced Peaches Carnita Pork Sweet & Sour Chicken Chilled Fruit Salad Oven Fried Fish BBQ Chicken Sweet Potato Fries Swiss Steak Fried Rice French Fries BBQ Beef Brisket Baked Beans Creamy Coleslaw Garlic Mashed Potatoes Seasoned Carrots Pork Tenderloin Creamy Coleslaw Twice Baked Potato Capri Vegetables Cornbread Seasoned Green Beans Dinner Roll Buttered Noodles, Winter Dinner Roll California Vegetable Honey Biscuit Dinner Roll Blend Vegetables blend Dinner Roll Grilled Salmon 19 Grilled Cheese Sandwich20 Pulled Pork Sandwich 21 Deli Sandwich 22 Pot Roast 23 Swedish Meatball 24 Chicken Salad Sandwich25 Buttered Potatoes Tomato Soup Tator Tots Potato Chips, Crackers Carrots and Potatoes Buttered Noodles Potato Chips Green Beans Seasoned Green Beans Coleslaw Diced Peaches Homestyle Biscuit Italian Green Beans Fruit Cup Apple Slices Fresh Fruit Garlic Bread Baked Pork Chops Dinner Roll Grilled Steak Macaroni Beef Bake Roasted Potatoes w/Mushrooms Baked Chicken Leg Steak Fries Tossed Salad Homestyle Glazed Ham Battered Fish Mixed Vegetables Pork Roast Mashed Potatoes Au Gratin Potatoes Bread Sticks Scalloped Potatoes French Fries Dinner Roll Cornbread Dressing Yellow Squash Italian Vegetables Seasoned Broccoli Buttered Corn Activity Professionals Week Martin Luther King Day Chinese New Year Mixed Vegetables Dinner Roll Dinner Roll Dinner Roll Dinner Roll Margarita Pizza 26 Beef Patty 27 Smoked Sausage 28 Turkey Bacon Swiss 29 Philly Cheesesteak 30 Chili 31 Minestrone Soup Hash brown Casserole Red Potatoes Sandwich Peppers and Onions Cheese and Onions Cesar Salad Winter Vegetable Sauerkraut Fruit Cup Tater Tots Tossed Salad Roast Beef Hot Turkey Sandwich Italian Lasagna BBQ Chicken Breast Crumb Topped Fish Salisbury Steak Baked Potato Mashed Potato & Gravy Green Beans Mac and Cheese Rice Pilaf Mashed Potatoes Steamed Broccoli Green Peas Breadstick Buttered Carrots Steamed Spinach Peas and Carrots Dinner Roll Bread Slice Cornbread Garlic Toast Dinner Roll Australia Day (observed) Dining Room Hours: Breakfast Monday -Friday 7:30-9:30 Saturday & Sunday 8:00 – 9:30 Lunch 11:30 AM-1:00 PM, Dinner 4:30 – 6:30 PM .
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  • Beef Steak Different Names
    Beef Steak Different Names SHORT LOIN T‐Bone/Porterhouse Club Steak Tenderloin Steak Also Known As: Filet Mignon Fillet de Boeuf Fillet Steak Tournados Medallions Top Loin Steak, Boneless Also Known As: Ambassador Steak Strip Steak Boneless Club Steak Hotel‐Style Steak Kansas City Steak NY Strip Steak Veiny Steak Top Loin Steak, Bone‐in Also Known As: Sirloin Strip Steak Delmonico Steak Chip‐Club Steak Country Club Steak Strip Steak Shell Steak RIB Rib Steak RIB‐EYE STEAK Also Known As: Beauty Steak Delmonico Steak Market Steak Spencer Steak PLATE Skirt Steak ‐ is actually the diaphragm muscle that is cut into portions weighing about 1½ pounds each. This less tender cut benefits from a tenderizing marinade and should be carved across the grain into thin slices for serving. Skirt steak is the original cut used for fajitas. Also Known As: Fajita Meat Inside Skirt Steak Outside Skirt Steak Philadelphia Steak BEEF HANGER STEAK This steak is part of the diaphragm muscle and is best served rare or medium rare. This is a large, thin, flat steak that is great marinated and is flavorful and chewy. Slice it thinly across the grain to serve. Broil, Panfry or Stir‐fry Also Known As: Beef "Hanging Tender". Also sometimes spelled "Hangar" Steak. Hanging Tenderloin Butcher’s Steak FLANK Also Known As: Flank Steak Flank Steak Fillet Jiffy Steak London Broil SIRLOIN [Baron of Beef ‐ Large Roast of the Whole Sirloin Not Cut Down The Backbone] Also Known As: Sirloin Steak Flat‐Bone Steak Pin‐Bone Steak Round‐Bone Steak Wedge‐Bone Steak Top Sirloin Steak,
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    Welcome to The 8814 Coldwater Road Fort Wayne, IN 260-490-5722 Monday – Friday 6:30am – 8:00pm Saturday 6:30am – 3:00pm Sunday – Closed AppetizAppetizersers NachosNachos – Beef–Beef or or Chick Chickene $7.95n $7.95 B onBoneleelessss W Winigsngs $6.95 $6.95 Batter Batter Dipped Dipped Mushrooms Mushrooms $5.95 $5.95 BatterBatter Dipped Dipped Onion Onion Rings Rings $5.95 $5.95 Cheese Cheese Fries Fries (Nacho (Nacho or or Cheddar) Cheddar) $2.95 $2.95 add add chili chili onl only $1.50y $1.50 m oremore AppetAppetizerizer Platt Platter:er: Chi Chickencken tenders, tenders, nachos, nachos, ½ ½or oderrder of of onion onion rings, rings, ½ ½ord order eofr of breaded breaded m ushroomushroomsm $11.25s $11.25 PotatoPotato Skins: Skins: sm sotheredmothered in in cheese cheese & & bacon bacon bits bits $7.25 $7.25 add add Beef Beef or or Chicken Chicken for for on onlyl $1.y $1.959 m5 oremore FriedFried Pickles: Pickles: $3.95$3.95 SoupSoup & & Salad Salad (Breadstick (Breadstick On On Request) Request) HouseHouse Salad Salad – –Fresh Fresh greens greens topped topped with with 4 kinds4 kinds of of cheese, cheese, ba bconacon bits, bits, ho hmoemmeademade cr croutons,outons, to tomatoesmatoes & & red red wine wine VinaigretteVinaigrette dressing dressing. SmSallmall $4.25 $4.25 LargeLarge $5.25 $5.25 ChefChef Salad Salad – –Fresh Fresh greens greens serve served wid with tturkh turkeye, yh,am ham, egg,, egg, m ushroomushrooms,m s,tomato, tomato, red red oni onion,o n,cucu cucumber,mber, cheese, cheese, radish,radish, gree green peppersn peppers and and celer celery &y & carrots.
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    Phone: (707) 795-8402 Fax: (707) 795-0329 [email protected] Beef Cutting Instructions This sheet is only meant to help guide you through the cutting process, but does not act as your finalized set of cutting instructions. In order to confirm your instructions, you must speak to us either over the phone or in person to avoid miscommunications and mistakes. Check the far left "GRIND" column if you want to add the cut to ground meat. Circle choices of Roast/Steak and Number per Package in the unshaded sections. Our Standard Cuts are indicated by a * after the cut/packaging. For additional Lean Ground Beef, grind leaner/tougher cuts that are indicated with a ^ after the cut. On the second page, there are additional options and a beef wholesale chart (for reference). If you have any questions or are interested in any cuts that you do not see listed, please call us. Name: 1/2 OR WHOLE Phone: Hanging Weight: Packaging: (circle one) Paper-Wrap ($0.99/lb) Vacuum Seal ($1.10/lb) Steak Thickness: 3/4" (thin) OR 1" (standard) OR 1-1/4" (thick) GRIND? CUT OF MEAT ROAST/STEAK? NO. PER PACKAGE NOTES L T-BONE Steak 2* OR 4 O SIRLOIN Steak 1* OR 2 I TRI TIP Roast 1 N FILET MIGNON Steak 2* OR 4 TOP ROUND^ Steak 1 - 2 LONDON BROIL^ Roast 2 - 3# BOTTOM ROUND^ Roast 3 - 4#* OR 4 - 5# SWISS STEAK^ Steak 2* OR 4 Tenderized: YES R Roast* 3 - 4#* OR 4 - 5# O EYE OF ROUND OR U Minute Steak 2* OR 4 N RUMP^ Roast 3 - 4#* OR 4 - 5# D Roast 3 - 4#* OR 4 - 5# OR SIRLOIN TIP Steak 2* OR 4 OR 1/2 & 1/2* CUBE STEAK^ Steak 2* OR 4 Tenderized: YES C Roast* 3 - 4# OR 4 - 5#* H OR U CHUCK Steak 2* OR 4 C OR K 1/2 & 1/2 CROSSRIB Roast 3 - 4#* OR 4 - 5# ****CONTINUED ON BACK**** ****CONTINUED FROM FRONT**** R Ribeye Steak* 2* OR 4 I OR B PRIME RIB Prime Rib Roast 5 - 6# OR 8 - 10# OR 1/2 & 1/2 Fresh 5 - 6#* OR 10 - 12# O BRISKET OR T (POT ROAST) Corned Beef 5 - 6# H (add.
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