DOCSLIB.ORG

Choice Beef Tenderloin Steaks, Fresh Choice Beef Ribeye Steaks, Fresh

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Choice Beef Tenderloin Steaks, Fresh Choice Beef Ribeye Steaks, Fresh Choice Beef Tenderloin Steaks, Fresh This top-of-the-line signature steak of white tablecloth restaurants is guaranteed to make an impression with its superior flavor and tenderness. Cut from #189 Beef Tenderloin, several options are available such as Fillet Mignon, Waldorf Fillets and bacon-wrapped. Our top grade fillet. Item No. Spec Pack/Portion Net Wt. FR1190A06 Full Cut 28/6 oz. 10.5 LB FR1190A08 Full Cut 20/8 oz. 10.0 LB FR1190A08C Center Cut 20/8 oz. 10.0 LB FR1189A08 Waldorf Cut 20/8 oz. 10.0 LB Choice Beef Ribeye Steaks, Fresh Superb marbling ensures that our Ribeye steaks are tender and have a rich, flavorful Prime Rib taste. Cut from #112 or #112A aged Beef Ribeye, this steak is a favorite center-of-the-plate item. Our top grade Ribeye Steak. Item No. Spec Pack/Portion Net Wt. FR11128 Rolled 20/8 oz. 10.0 LB FR111210 Rolled 16/10 oz. 10.0 LB FR111212 Rolled 14/12 oz. 10.5 LB Choice Beef Strip Loin Steaks, Fresh This tender cut is the perfect banquet or party grilled steak. Cut from #180 aged Beef Strip Loin and also known as New York Strip or Kansas City Strip, this steak has excellent flavor and tenderness. Our top grade Strip Steak. Item No. Spec Pack/Portion Net Wt. FR11808 Traditional Cut 20/8 oz. 10.0 LB FR11810 Traditional Cut 16/10 oz. 10.0 LB FR11812 Traditional Cut 14/12 oz. 10.5 LB FR11810C Center Cut 20/8 oz. 10.0 LB FR11812C Center Cut 14/12 oz. 10.5 LB Choice Beef T-Bone & Porterhouse Steaks, Fresh Steak lovers love T-Bone and Porterhouse steaks! It’s like getting two steaks in one: part juicy bone-in New York Strip with the added bonus of a melt-in-your-mouth Fillet Mignon. Cut from #174 aged Beef Short Loin and closely trimmed, this steak is richly marbled and perfectly aged. Our top grade Steaks. Item No. Spec Pack/Portion Net Wt. FR1174B14 T-Bone 12/14 oz. 10.5 LB FR1174B16 T-Bone 10/16 oz. 10.0 LB FR1173B16 Porterhouse 10/16 oz. 10.0 LB FR1173B18 Porterhouse 9/18 oz. 10.1 LB Choice Beef Top Sirloin Steaks, Fresh This popular sirloin cut is economical and perfect for “surf and turf,” daily specials and banquets. Cut from #184 aged Top Sirloin and pinned twice to ensure tenderness, your customers will love the superior flavor. Our top grade Sirloin Steak. Item No. Spec Pack/Portion Net Wt. FR11848 Traditional Cut 20/8 oz. 10.0 LB FR118412 Traditional Cut 14/12 oz. 10.5 LB FR11848C Center Cut 20/8 oz. 10.0 LB FR118412C Center Cut 14/12 oz. 10.5 LB 33310 Center Cut 16/10 oz. 10.0 LB 33608 Fillet Style 20/8 oz. 10.0 LB 33610 Fillet Style 16/10 oz. 10.0 LB Choice Beef Ball Tip Steaks, Fresh Ideally suited for steak sandwiches and breakfast steaks. Cut from #185 aged Bottom Sirloin, this extremely versatile steak is economical and can be grilled, broiled or marinated. Item No. Spec Pack/Portion Net Wt. FR118504 Traditional Cut 40/4 oz. 10.0 LB FR118506 Traditional Cut 28/6 oz. 10.5 LB FR118508 Traditional Cut 20/8 oz. 10.0 LB FR118504B Butterfly Cut 40/4 oz. 10.0 LB 25204 Tenderized Sandwich Steak 40/4 oz. 10.0 LB Select Beef Tenderloin Steaks, Fresh This top-of-the-line signature steak of white tablecloth restaurants is guaranteed to make an impression with its superior flavor and tenderness. Cut from #189 aged Beef Tenderloin, several options are available such as Fillet Choice Beef Tenderloin Steaks, Fresh Mignon, Waldorf Fillets and bacon-wrapped. This top-of-the-line signature steak of white tablecloth restaurants is guaranteed to make an impression with Item No. Spec Pack/Portion Net Wt. its superior flavor and tenderness. Cut from #189 Beef Tenderloin, several options are available such as Fillet 34106 Traditional Cut 28/6 oz. 10.5 LB Mignon, Waldorf Fillets and bacon-wrapped. Our top grade fillet. 34108 Traditional Cut 20/8 oz. 10.0 LB Item No. Spec Pack/Portion Net Wt. 34806 Center Cut 28/6 oz. 10.5 LB FR1190A06 Full Cut 28/6 oz. 10.5 LB Select Beef Ribeye Steaks, Fresh/Frozen FR1190A08 Full Cut 20/8 oz. 10.0 LB FR1190A08C Center Cut 20/8 oz. 10.0 LB Superb marbling ensures that our Ribeye steaks are tender and have a rich, flavorful Prime Rib taste. Cut from FR1189A08 Waldorf Cut 20/8 oz. 10.0 LB #112 or #112A aged Beef Ribeye, this steak is a favorite center-of-the-plate item. Item No. Spec Pack/Portion Net Wt. Choice Beef Ribeye Steaks, Fresh 20408 Lip-On, Frozen 20/8 oz. 10.0 LB Superb marbling ensures that our Ribeye steaks are tender and have a rich, flavorful Prime Rib taste. Cut from 20410 Lip-On, Frozen 16/10 oz. 10.0 LB #112 or #112A aged Beef Ribeye, this steak is a favorite center-of-the-plate item. Our top grade Ribeye Steak. 20412 Lip-On, Frozen 14/12 oz. 10.5 LB Item No. Spec Pack/Portion Net Wt. 30808 Rolled, Fresh 20/8 oz. 10.0 LB 30810 Rolled, Fresh 16/10 oz. 10.0 LB FR11128 Rolled 20/8 oz. 10.0 LB 30812 Rolled, Fresh 14/12 oz. 10.5 LB FR111210 Rolled 16/10 oz. 10.0 LB FR111212 Rolled 14/12 oz. 10.5 LB Select Beef Strip Loin Steaks, Fresh Choice Beef Strip Loin Steaks, Fresh This tender cut is the perfect banquet or party grilled steak. Cut from #180 aged Beef Strip Loin, and also known as New York Strip or Kansas City Strip, this steak has excellent flavor and tenderness. This tender cut is the perfect banquet or party grilled steak. Cut from #180 aged Beef Strip Loin and also known as New York Strip or Kansas City Strip, this steak has excellent flavor and tenderness. Our top grade Strip Steak. Item No. Spec Pack/Portion Net Wt. Item No. Spec Pack/Portion Net Wt. 31608 Traditional Cut 20/8 oz. 10.0 LB 31610 Traditional Cut 16/10 oz. 10.0 LB FR11808 Traditional Cut 20/8 oz. 10.0 LB 31612 Traditional Cut 14/12 oz. 10.5 LB FR11810 Traditional Cut 16/10 oz. 10.0 LB 32110 Center Cut 20/8 oz. 10.0 LB FR11812 Traditional Cut 14/12 oz. 10.5 LB FR11810C Center Cut 20/8 oz. 10.0 LB Select Beef T-Bone & Porterhouse Steaks, Fresh/Frozen FR11812C Center Cut 14/12 oz. 10.5 LB Steak lovers love T-Bone and Porterhouse steaks! It’s like getting two steaks in one: part juicy bone-in New York Choice Beef T-Bone & Porterhouse Steaks, Fresh Strip with the added bonus of a melt-in-your-mouth Fillet Mignon. Cut from #174 aged Beef Short Loin and closely trimmed, this steak is richly marbled and perfectly aged. Steak lovers love T-Bone and Porterhouse steaks! It’s like getting two steaks in one: part juicy bone-in New York Strip with the added bonus of a melt-in-your-mouth Fillet Mignon. Cut from #174 aged Beef Short Loin Item No. Spec Pack/Portion Net Wt. and closely trimmed, this steak is richly marbled and perfectly aged. Our top grade Steaks. 20716 T-Bone, Frozen 10/16 oz. 10.0 LB Item No. Spec Pack/Portion Net Wt. 31318 T-Bone, Fresh 9/18 oz. 10.1 LB 30716 Porterhouse, Fresh 10/16 oz. 10.0 LB FR1174B14 T-Bone 12/14 oz. 10.5 LB FR1174B16 T-Bone 10/16 oz. 10.0 LB Select Beef Top Sirloin Steaks, Fresh FR1173B16 Porterhouse 10/16 oz. 10.0 LB FR1173B18 Porterhouse 9/18 oz. 10.1 LB This popular sirloin cut is economical and perfect for “surf and turf,” daily specials and banquets. Cut from #184 aged Top Sirloin and pinned twice to ensure tenderness, your customers will love the superior flavor. Choice Beef Top Sirloin Steaks, Fresh Item No. Spec Pack/Portion Net Wt. This popular sirloin cut is economical and perfect for “surf and turf,” daily specials and banquets. Cut from #184 31708 Center Cut 20/8 oz. 10.0 LB aged Top Sirloin and pinned twice to ensure tenderness, your customers will love the superior flavor. Our top 32910 Center Cut 16/10 oz. 10.0 LB grade Sirloin Steak. 32912 Center Cut 14/12 oz. 10.5 LB Item No. Spec Pack/Portion Net Wt. 33408 Fillet Style 20/8 oz. 10.0 LB 33410 Fillet Style 16/10 oz. 10.0 LB FR11848 Traditional Cut 20/8 oz. 10.0 LB 32910S Face Cut 16/10 oz. 10.0 LB FR118412 Traditional Cut 14/12 oz. 10.5 LB FR11848C Center Cut 20/8 oz. 10.0 LB FR118412C Center Cut 14/12 oz. 10.5 LB Beef Flat Iron Steaks, Fresh 33310 Center Cut 16/10 oz. 10.0 LB Cut from the chuck, this steak is as tasty and tender as more expensive steaks, yet affordable enough for the 33608 Fillet Style 20/8 oz. 10.0 LB average customer to enjoy on a regular basis. 33610 Fillet Style 16/10 oz. 10.0 LB Item No. Spec Pack/Portion Net Wt. Choice Beef Ball Tip Steaks, Fresh 39406 Traditional Cut 28/6 oz. 10.5 LB Ideally suited for steak sandwiches and breakfast steaks. Cut from #185 aged Bottom Sirloin, this extremely 39408 Traditional Cut 20/8 oz.
Load more

Recommended publications
  • 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.
    [Show full text]
  • The Evolution of Bulgogi Over the Past 100 Years*
    Korea Journal, vol. 53, no. 4 (winter 2013): 168-194. 168 © Korean NationalKOREA Commission JOURNAL for / UNESCO, WINTER 2013 The Evolution of Bulgogi over the Past 100 Years* LEE Kyou Jin and CHO Mi Sook Abstract The purpose of this research is to examine the history of bulgogi’s transition and development over the past century. While bulgogi carries on the legacy of Korean traditional roasted meat, it is simultaneously a very unique cuisine, of which the rec- ipe and meaning have changed over time according to shifting economic and social conditions. As a result, bulgogi is not merely a simple dish; rather, the term embodies numerous symbolic meanings of Korean food culture. The origin of this seasoned roast meat can be traced back to the Goguryeo dynasty (37 BC–AD 668). In differ- ent historical periods and social contexts, bulgogi has gone through unusual and dynamic transitions of cooking methods, such as roasting and boiling. One of its first transitional periods (1920s–1960s) is marked by the use of grilled beef that origi- nates from neobiani and the commercialized cooking process of roasting. During the developmental phase of bulgogi (1960s–1990s), bulgogi boiled in meat broth appeared, quickly gaining popularity. The phase of decline in bulgogi consumption and popularity was followed by the revival of bulgogi (after the 1990s), when it was adapted through various cooking methods. Keywords: grilled bulgogi, beef broth bulgogi, neobiani, roast meat, Korean food culture * This article is a revision of LEE Kyou Jin’s Ph.D. dissertation, “Geundae ihu 100 nyeongan hanguk yungnyu guui munhwa-ui byeonhwa” (Korean Food Culture of Eating Meat during the Past 100 Years) at Ewha Womans University in 2010.
    [Show full text]
  • 12 Steak Tartare
    November 22nd, 2018 3 Course Menu, $42 per person ( tax & gratuity additional ) ( no substitutions, no teal deals, thanksgiving day menu is a promotional menu ) Salad or Soup (choice, descriptions below) Caesar Salad, Wedge Salad, Lobster Bisque or Italian White Bean & Kale Entrée (choice, descriptions below) Herb Roasted Turkey, Local Flounder, Faroe Island Salmon or Braised Beef Short Rib Dessert (choice) Dark Chocolate Mousse Cake, Old Fashioned Carrot Cake, Pumpkin Cheesecake, Cinnamon Ice Cream, Vanilla Ice Cream or Raspberry Sorbet A LA CARTE MENU APPETIZERS ENTREES Butternut Squash & Gouda Arancini … 13 Herb Roasted Fresh Turkey … 32 (5) risotto arancini, asparagus pesto, truffle oil, mashed potato, herbed chestnut stuffing, fried sage, aged pecorino Romano glazed heirloom carrots, haricot vert, truffled brown gravy, cranberry relish Smoked Salmon Bruschetta … 12 house smoked Faroe Island salmon, lemon aioli, Local Flounder … 32 micro salad with shallot - dill vinaigrette, crispy capers warm orzo, sweet corn, sun dried tomato, edamame & vidalia, sautéed kale, bell pepper-saffron jam, basil pesto Steak Tartare … 14 beef tenderloin, sous vide egg yolk, caper, Faroe Island Salmon* … 32 shallot, lemon emulsion, parmesan dust, garlic loaf toast roasted spaghetti squash, haricot vert & slivered almonds, carrot puree, garlic tomato confit, shallot dill beurre blanc Grilled Spanish Octopus … 14 gigante bean & arugula sauté, grape tomatoes, Boneless Beef Short Rib … 32 salsa verde, aged balsamic reduction oyster mushroom risotto, sautéed
    [Show full text]
  • 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,
    [Show full text]
  • Buldaegi Bbq House
    BULDAEGI BBQ HOUSE TABLE GRILL Beverages Bottled Water — $2 Sparkling Water — $2.50 Hot Tea (Green or Earl Gray)— $1.75 Canned Soda — $1.75 Sweet or Unsweet Tea (2 refills) — $2.25 DOMESTIC BEER ­­— $4 Yuengling Blue Moon IMPORTED BEER — $5 Tsingtao (China) Heineken (Holland) Asahi (Japan) Kirin Ichiban (Japan) Sapporo (Japan) OB (Korea) Fried Dumplings (튀김만두) — $8 Deep fried dumplings with chicken and vegetables. 8 pieces. Haemul Pancake (해물파전) — $16 Crispy pancake withAppetizers assorted seafood, carrot, green and white onion. House Japchae (불돼지잡채) — $14 Glass noodles, carrot, white and green onion. Choose a style: Pork, Beef, or Veggie. Duk Bok Ki* (떡볶기) — $14 Rice cake, fish cake, hard-boiled egg, hot pepper paste sauce.Spicy. Dak Gangjeong (닭강정) — $14 Crispy boneless fried chicken glazed with sweet, housemade sauce. Tang Su Yuk (탕수육) — $18 Deep fried meat or tofu in housemade sweet & sour sauce. Choose a style: Beef, Pork, or Tofu. Spring Rolls - $8 Shredded cabbage, carrots, tofu, onions. 6 pieces. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or egg may increase your risk of food-borne illnesses. Choose a minimum of 2 BBQ orders or 1 Combo. Includes lettuce wraps, banchan, corn cheese, steamed egg*. Extra small sidesTable — $6 each. (SeeGrill back page for options) Pork Combo A — $50.50 Choose any 5 meats from Pork BBQ. Serves 2. Pork Combo B — $70.50 Choose any 7 meats from Pork BBQ. Serves 3-4. Beef Combo A — $65.50 Choose 2 Beef BBQ and 2 Premium Beef BBQ. Serves 2. Beef Combo B — $89.50 Choose 2 Beef BBQ and 3 Premium Beef BBQ.
    [Show full text]
  • 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
    [Show full text]
  • Filet De Bou Amb Fruites Seques
    Filet de Bou amb Fruites Seques (Filet Mignon with Dried Figs, Apricots and Prunes in a Cream Brandy Sauce) Recipe from: The Catalan Country Kitchen, page 91 Start preparation 3 hours ahead, by soaking dried fruits in water. by Marimar Torres Serves 6 6 dried figs (about 3 oz) 1-1/2 teaspoons salt 18 dried apricots (about 3 oz) 2 tablespoons butter 12 pitted prunes (about 3 oz) 1/2 cup full-bodied brandy Six 3- to 4-ounce slices of beef tenderloin, each about 1/2-inch thick, 1 cup heavy cream cut from the center of the loin 2 cups veal or beef stock 1 tablespoon crushed green peppercorns Place figs, apricots, and prunes in a saucepan and cover with boiling water. Let them soak for 2 or 3 hours. Meanwhile, cut away fat from sides of beef steaks and tie double string around each piece to give it a round shape. Cover both sides of the steaks with peppercorns and sprinkle them with 1 teaspoon salt. Let them sit, unrefrigerated, for an hour. Remove fruits from soaking water and cut them into ¼-inch slices. Over medium-high heat reduce liquid in saucepan to 1/3 cup. In a skillet large enough to hold all of the steaks, heat butter and, over medium-high heat, sauté them for 1 minute on each side. Add brandy and flambé. Set steaks aside on a serving platter, remove strings, and keep warm. Add fruits, reduced liquid in saucepan and veal or beef stock to the skillet. Increase heat and reduce sauce for a few minutes, then lower heat to medium-low and add cream, until sauce is reduced to desired consistency.
    [Show full text]
  • Custom-Cutting Beef Tenderloin
    Custom-Cutting Beef Tenderloin For fresher, less expensive steaks and roasts, cut your own BY MATTHEW LUST f you consider meat-cutting the exclusive territory YOUR TOOLS: TWO SHARP KNIVES Iof professional butchers, you may be surprised to To make your work efficient, you’ll need two high- know that cutting your own custom steaks and roasts quality knives (a butcher knife and a utility or boning can be as easy as whisking up a vinaigrette. By cutting knife; see sidebar on p. 60), a sharpening steel, a large it yourself, you can be sure your meat is fresh, your cutting board, and an apron. steaks will be the right size and perfectly trimmed, and Be very careful whenever you use knives. They you’ll save money—up to $2.50 a pound. For summer should be sharp, and the best way to use them safely entertaining, when the grill is the place to be, cutting is to let them do the work for you. Don’t force the your own beef makes a lot of sense. knife through the meat. The knife should glide As a professional meat cutter, I’ll take you step by through the meat using only minimal pressure. step through the process of cutting and trimming a beef tenderloin, using only a few basic tools. Whole STORING YOUR STEAKS AND ROASTS tenderloins are usually available in plastic vacuum Any cut can be safely stored, tightly wrapped, in the packs in the meat section of supermarkets, but if your refrigerator for up to three days. To freeze the meat, store doesn’t carry them, you can ask to have one wrap pieces individually in waxed paper.
    [Show full text]
  • Many of America's Favorite Cuts Are Lean
    Many of America’s Favorite BEEF Cuts are Lean All lean beef cuts have less than 10 grams of total fat, 4.5 Skinless Chicken breast 0.9 g sat. fat 3.0 g total fat grams or less of saturated fat and less than 95 milligrams 1.4 g sat. fat Beef Eye Round roast and steak* 4.0 g total fat of cholesterol per 3½-oz serving. To choose lean cuts 1.5 g sat. fat Beef To p Round roast 4.3 g total fat of beef, look for “Loin” or “Round” in the name. 1.6 g sat. fat Beef To p Round steak 4.6 g total fat 1.7 g sat. fat Beef Bottom Round roast 4.9 g total fat 1.9 g sat. fat Beef To p Sirloin steak 5.0 g total fat 2.1 g sat. fat Beef Chuck Shoulder steak 5.0 g total fat 1.9 g sat. fat Beef Round Tip roast and steak* 5.3 g total fat 1.9 g sat. fat Beef Round steak/Cubed steak 5.3 g total fat 1.9 g sat. fat Beef Shank Cross Cuts 5.4 g total fat 2.2 g sat. fat Beef Bottom Round (Western Griller) steak 6.0 g total fat Beef To p Loin (Strip) steak 2.3 g sat. fat 6.0 g total fat 2.6 g sat. fat Beef Flank steak 6.3 g total fat 2.3 g sat. fat Beef Bottom Round steak 6.6 g total fat 2.5 g sat.
    [Show full text]
  • 7661 S. 78 Th Avenue • Bridgeview, Il 60455 708-496
    Always the finest meats and service. Your satisfaction guaranteed. FULL SERVICE PURVEYOR OF PROPERLY AGED MEATS PORTION CONTROL BEEF, PORK, VEAL, LAMB 7661 S. 78TH AVENUE BRIDGEVIEW, IL 60455 708-496-3500 WWW.BUEDELFOODS.COM Table of Contents USDA PRIME BEEF ~ Mid-Western Grain Fed ......................................................................7 CREEKSTONE FARMS PREMIUM ANGUS BEEF ..............................................................8 TRADITIONAL “OLD WORLD” DRY AGED BEEF ............................................................9 USDA CHOICE BEEF ~ Mid-Western Grain Fed .................................................................10 LAMB ~ American, Colorado .................................................................................................15 LAMB ~ Australian / New Zealand .........................................................................................16 VEAL ~ Special Fed, No. 1 .....................................................................................................17 PORK .......................................................................................................................................18 100% NATURAL BEEF .........................................................................................................19 100% NATURAL BISON .......................................................................................................20 100% NATURAL PORK ........................................................................................................21
    [Show full text]
  • Your Station Wedding Gourmet Style
    “Exceeding Your Expectations for over 50 Years” YOUR STATION WEDDING Prior to Introductions GOURMET STYLE BUTLER HORS D’OEUVRES (Please Select 4) Mini Chicken Cordon Bleu Spanakopita Chicken Wonton~Ginger Sauce Salmon Cakes (Please Select 2) (Please Select 2) Baked Clams Casino Sausage Stuffed Mushrooms Coconut Shrimp Sesame Crusted Chicken Brie and Cranberry Filo Cup Smoked Whitefish Mousse Cocktail Franks en Puff Pastry Chicken Teriyaki Skewers Crab Cake Slider Risotto Bites ~ Marinara Sauce Smoked Salmon Crostini Mini Monte Cristo Sweet Potato Puff Fried Shrimp ~ Tartar Sauce Tuna Tartar Chicken-n-Cheese Quesadilla Homemade Potato Pancake California Roll Vegetarian Spring Roll Sweet-n-Spicy Meatballs Pulled Pork Slider Gourmet Pizzetas Beef Empanadas Seasonal Hummus After Introductions CHAMPAGNE OR SPUMANTE TOAST COLD DECORATED DISPLAYS A Display of Imported and Domestic Cheeses, Assorted Biscuits, Flat Breads and Table Water Crackers Mirror Display of Seasonal Sliced Fruits and Berries Garden Fresh Vegetable Crudités served with Seasonal Dips Homemade Seasonal Bruschetta served with Crisp Crostinis ACTION STATIONS (Please Select 4) Italian Antipasto Salumeria Display featuring Imported Prosciutto, Capocolla, Genoa Salami, Mortadella Accompanied by Provolone, Hot and Sweet Peppers Balsamic Slaked Grilled & Roasted Vegetables featuring Artisan Bread Display with Infused Flavored Olive Oils Jersey Tomato Station Fresh Picked Yellow and Red Jersey Tomatoes (in season) served with Fresh Mozzarella, Fire Roasted Peppers, Basil and a Balsamic
    [Show full text]
  • Beef Ribeye Steak ______FR1190A08C Center Cut 20/8 Oz
    Choice Beef Tenderloin Steaks, Fresh This top-of-the-line signature steak of white tablecloth restaurants is guaranteed to make an impression with its superior flavor and tenderness. Cut from #189 Beef Tenderloin, several options are available such as Fillet Mignon, Waldorf Fillets and bacon-wrapped. Our top grade fillet. Product No. Item No. Spec Pack/Portion Net Wt. ______________ FR1190A06 Full Cut 28/6 oz. 10.5 LB ______________ FR1190A08 Full Cut 20/8 oz. 10.0 LB Beef Ribeye Steak ______________ FR1190A08C Center Cut 20/8 oz. 10.0 LB ______________ FR1189A08 Waldorf Cut 20/8 oz. 10.0 LB Choice Beef Ribeye Steaks, Fresh Superb marbling ensures that our Ribeye steaks are tender and have a rich, flavorful Prime Rib taste. Cut from #112 or #112A aged Beef Ribeye, this steak is a favorite center-of-the-plate item. Our top grade Ribeye Steak. Product No. Item No. Spec Pack/Portion Net Wt. ______________ FR11128 Rolled 20/8 oz. 10.0 LB ______________ FR111210 Rolled 16/10 oz. 10.0 LB ______________ FR111212 Rolled 14/12 oz. 10.5 LB Choice Beef Strip Loin Steaks, Fresh This tender cut is the perfect banquet or party grilled steak. Cut from #180 aged Beef Strip Loin and also known as New York Strip or Kansas City Strip, this steak has excellent flavor and tenderness. Our top grade Strip Steak. Product No. Item No. Spec Pack/Portion Net Wt. ______________ FR11808 Traditional Cut 20/8 oz. 10.0 LB ______________ FR11810 Traditional Cut 16/10 oz. 10.0 LB ______________ FR11812 Traditional Cut 14/12 oz.
    [Show full text]