DOCSLIB.ORG

Meat Quality Workshop: Know Your Muscle, Know Your Meat BEEF

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

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 Aging response Biceps femoris - long head Low Moderate Complexus Moderate Moderate Gluteus medius Moderate Moderate Infraspinatus Moderate Moderate Longissimus dorsi Moderately low High Psoas major Moderate Moderate Rectus femoris Moderately low Moderate Semimembranosus Moderate High Semitendinosus Moderate Moderate Serratus ventralis Moderately low Moderately low Spinalis dorsi/Multifidus dorsi Moderately low Moderate Supraspinatus Moderate Moderate Tensor fascia latae Moderately low Moderate Teres major Moderately low - Triceps brachii - long head Moderate Moderate Vastus lateralis Moderate Moderate Vastus medialis Moderately high Moderately high High = ≥ 2.3 kg, Moderately high = 2.2 to 1.8 kg, Moderate = 1.7 to 1.1 kg Moderately low = 1.0 to 0.7 kg, Low = ≤ 0.6 kg (est. by SD from grand mean). 6 2/6/2017 WBSF = (a * exp(‐b * (age‐2)) + (a2 * exp(‐b2 * (age‐2)) Premium Choice Gracilis: WBSF = (a + dChoice) * exp(‐b * (age‐2) + (a2 + dChoice) * exp(‐b2 * (age‐2) Rate of Tenderization Difference Between Muscles of the Same Quality Grade 7.5 7.0 Select Semimembranosus Select Serratus ventralis 6.5 6.0 5.5 5.0 WBSF, kg 4.5 4.0 3.5 3.0 2.5 246 1014 21 28 Days postmortem 7 2/6/2017 Rate of Tenderization Difference Between Quality Grades within a Muscle 7.5 Select Longissimus dorsi 7.0 Premium Choice Longissimus dorsi 6.5 6.0 5.5 5.0 WBSF,kg 4.5 4.0 3.5 3.0 2.5 246 1014 21 28 Days postmortem RECOMMENDED AGING TIMES Premium USDA Muscle Associated Name USDA Choice Select Round Biceps femoris - long head Bottom/outside round, flat 6 26 Rectus femoris Round tip center 15 25 Semimembranosus Top/inside round 16 23 Semitendinosus Eye of round 18 23 Vastus lateralis Round tip side 21 20 Vastus medialis Round tip bottom 21 25 Loin Gluteus medius Top sirloin 21 27 Longissimus dorsi Striploin 15 26 Psoas major Tenderloin 25 27 Tensor fasciae latae Tri-tip 12 22 Chuck Complexus -2327 Infraspinatus Top blade, flat iron 18 25 Serratus ventralis Chuck under blade 25 24 Spinalis dorsi -1323 Supraspinatus Chuck/mock tender 14 23 Teres major Shoulder/petite tender 21 - Triceps brachii - long head Clod heart, shoulder center 16 21 8 2/6/2017 Estimated Fresh Muscle Tenderness Ranking at Optimal Postmortem Aging Time 2 Ranking of combined USDA Select and upper /3 USDA Choice muscles from lowest to highest WBSF at optimum aging timea derived from expected means on exponential decay curve Rank Muscle WBSF, kg Rank Muscle WBSF, kg 1 Pectineus 2.96 11 Rectus femorisa 4.06 2 Psoas majora 3.26 12 Triceps brachiia 4.09 3 Infraspinatusa 3.32 13 Gracilis 4.17 4 Serratus ventralisa 3.54 14 Complexusa 4.18 4 Teres majorab 3.54 15 Gluteus mediusa 4.49 5 Adductor 3.62 15 Supraspinatusa 4.49 6 Spinalis dorsia 3.64 16 Vastus lateralisa 4.50 7 Gastrocnemius 3.68 17 Biceps femorisa 4.75 8 Tensor fasciae lataea 3.88 18 Semitendinosusa 4.79 9 Vastus medialisa 3.89 19 Semimembranosusa 4.86 10 Longissimus dorsia 4.02 20 Superficial digital flexorc NA a Values derived from Gruber et al., 2006 study. b USDA Select Teres major showed no improvement with aging to 28 d, so value represents premium USDA Choice samples. c No improvement in WBSF with aging to 28 d occurred in the Superficial digital flexor. Estimated Fresh Muscle Tenderness Ranking at Optimal Postmortem Aging Time 2 Ranking of combined USDA Select and upper /3 USDA Choice muscles from lowest to highest WBSF at optimum aging timea derived from expected means on exponential decay curve Rank Muscle WBSF, kg Rank Muscle WBSF, kg 1 Pectineus 2.96 11 Rectus femorisa 4.06 2 Psoas majora 3.26 12 Triceps brachiia 4.09 3 Infraspinatusa 3.32 13 Gracilis 4.17 4 Serratus ventralisa 3.54 14 Complexusa 4.18 4 Teres majorab 3.54 15 Gluteus mediusa 4.49 5 Adductor 3.62 15 Supraspinatusa 4.49 6 Spinalis dorsia 3.64 16 Vastus lateralisa 4.50 7 Gastrocnemius 3.68 17 Biceps femorisa 4.75 8 Tensor fasciae lataea 3.88 18 Semitendinosusa 4.79 9 Vastus medialisa 3.89 19 Semimembranosusa 4.86 10 Longissimus dorsia 4.02 20 Superficial digital flexorc NA a Values derived from Gruber et al., 2006 study. b USDA Select Teres major showed no improvement with aging to 28 d, so value represents premium USDA Choice samples. c No improvement in WBSF with aging to 28 d occurred in the Superficial digital flexor. 9 2/6/2017 Estimated Fresh Muscle Tenderness Ranking at Optimal Postmortem Aging Time 2 Ranking of combined USDA Select and upper /3 USDA Choice muscles from lowest to highest WBSF at optimum aging timea derived from expected means on exponential decay curve Rank Muscle WBSF, kg Rank Muscle WBSF, kg 1 Pectineus 2.96 11 Rectus femorisa 4.06 2 Psoas majora 3.26 12 Triceps brachiia 4.09 3 Infraspinatusa 3.32 13 Gracilis 4.17 4 Serratus ventralisa 3.54 14 Complexusa 4.18 4 Teres majorab 3.54 15 Gluteus mediusa 4.49 5 Adductor 3.62 15 Supraspinatusa 4.49 6 Spinalis dorsia 3.64 16 Vastus lateralisa 4.50 7 Gastrocnemius 3.68 17 Biceps femorisa 4.75 8 Tensor fasciae lataea 3.88 18 Semitendinosusa 4.79 9 Vastus medialisa 3.89 19 Semimembranosusa 4.86 10 Longissimus dorsia 4.02 20 Superficial digital flexorc NA a Values derived from Gruber et al., 2006 study. b USDA Select Teres major showed no improvement with aging to 28 d, so value represents premium USDA Choice samples. c No improvement in WBSF with aging to 28 d occurred in the Superficial digital flexor. 10 2/6/2017 USDA Requirements “Extra Lean” “Lean” Total fat < 5 g< 10 g Cholesterol < 95 mg < 95 mg Saturated fat < 2 g< 4.5 g Saturated fat, Total fat, Cholesterol, Muscle g/100ga g/100ga mg/100g Ranking Adductor 1.13 2.80 66.43 Extra Lean Gastrocnemius 1.05 2.34 64.17 Extra Lean Gracilis 1.33 2.92 62.00 Extra Lean Pectineus 1.04 2.38 68.35 Extra Lean Semimembranosus 1.58 3.51 62.67 Extra Lean Superficial digital flexor 2.81 6.18 64.00 Lean a Values presented as normalized weight percentages of the fatty acids. 11 2/6/2017 Lean Beef: Easy to Find and Popular • 65% of beef cuts in the fresh meat case are lean. • Many of Americans’ favorite cuts such as Tenderloin, Strip Steak and 93 percent lean Ground Beef are lean. Popular Beef Cuts are Leaner Than You Thought Definition of “Lean” Most popular lean beef Most popular lean beef Per 100g (3.5 oz) cooked serving steaks chosen at steaks in the meat case: restaurants: <10 g total fat Top Sirloin Top Loin (Strip or New York < 4.5 g saturated fat steak) Tenderloin (Filet Mignon Top Round steak or Medallions) < 95 mg cholesterol Top Loin Top Sirloin (Strip or New York steak) Fresh Look Marketing Group, Total US Beef, 52 Weeks Ending 9/25/2011 LEAN MATTERS Many Lean Beef Options • 38 cuts of beef are classified as lean and fall between the skinless chicken breast and skinless chicken thigh • Theses lean cuts provide (per 100 g serving): • <10 g total fat • 4.5 or less g saturated fat • <95 mg total cholesterol 12 2/6/2017 38 Today’s Growing Number of Lean Cuts LEAN MATTERS 13 2/6/2017 Checkoff 2016 Featured Cuts: Foodservice & Distributor On Trend – Cut Do not Utilization – Tri Tip & Brisket require Require Ribeye Ribeye Cap, Ribeye Filet, added added Petite Ribeye Roast fabrication fabrication Chuck Flap/Edge Roast Flank & Skirt Steaks Chuck Roll Denver Steak, Top Loin/Strip Country-Style Ribs, Top Loin Filet, Petite Top Chuck Eye Steak, Loin Roast etc.
Recommended publications
  • Meat, Fish and Dairy Products and the Risk of Cancer: a Summary Matrix 7 2

    Meat, Fish and Dairy Products and the Risk of Cancer: a Summary Matrix 7 2

    Meat, fish and dairy products and the risk of cancer 2018 Contents World Cancer Research Fund Network 3 Executive summary 5 1. Meat, fish and dairy products and the risk of cancer: a summary matrix 7 2. Summary of Panel judgements 9 3. Definitions and patterns 11 3.1 Red meat 11 3.2 Processed meat 12 3.3 Foods containing haem iron 13 3.4 Fish 13 3.5 Cantonese-style salted fish 13 3.6 Grilled (broiled) or barbecued (charbroiled) meat and fish 14 3.7 Dairy products 14 3.8 Diets high in calcium 15 4. Interpretation of the evidence 16 4.1 General 16 4.2 Specific 16 5. Evidence and judgements 27 5.1 Red meat 27 5.2 Processed meat 31 5.3 Foods containing haem iron 35 5.4 Fish 36 5.5 Cantonese-style salted fish 37 5.6 Grilled (broiled) or barbecued (charbroiled) meat and fish 40 5.7 Dairy products 41 5.8 Diets high in calcium 51 5.9 Other 52 6. Comparison with the 2007 Second Expert Report 52 Acknowledgements 53 Abbreviations 57 Glossary 58 References 65 Appendix 1: Criteria for grading evidence for cancer prevention 71 Appendix 2: Mechanisms 74 Our Cancer Prevention Recommendations 79 2 Meat, fish and dairy products and the risk of cancer 2018 WORLD CANCER RESEARCH FUND NETWORK Our Vision We want to live in a world where no one develops a preventable cancer. Our Mission We champion the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that we can help people make informed choices to reduce their cancer risk.

  • The Structure and Function of Breathing

    CHAPTERCONTENTS The structure-function continuum 1 Multiple Influences: biomechanical, biochemical and psychological 1 The structure and Homeostasis and heterostasis 2 OBJECTIVE AND METHODS 4 function of breathing NORMAL BREATHING 5 Respiratory benefits 5 Leon Chaitow The upper airway 5 Dinah Bradley Thenose 5 The oropharynx 13 The larynx 13 Pathological states affecting the airways 13 Normal posture and other structural THE STRUCTURE-FUNCTION considerations 14 Further structural considerations 15 CONTINUUM Kapandji's model 16 Nowhere in the body is the axiom of structure Structural features of breathing 16 governing function more apparent than in its Lung volumes and capacities 19 relation to respiration. This is also a region in Fascla and resplrstory function 20 which prolonged modifications of function - Thoracic spine and ribs 21 Discs 22 such as the inappropriate breathing pattern dis- Structural features of the ribs 22 played during hyperventilation - inevitably intercostal musculature 23 induce structural changes, for example involving Structural features of the sternum 23 Posterior thorax 23 accessory breathing muscles as well as the tho- Palpation landmarks 23 racic articulations. Ultimately, the self-perpetuat- NEURAL REGULATION OF BREATHING 24 ing cycle of functional change creating structural Chemical control of breathing 25 modification leading to reinforced dysfunctional Voluntary control of breathing 25 tendencies can become complete, from The autonomic nervous system 26 whichever direction dysfunction arrives, for Sympathetic division 27 Parasympathetic division 27 example: structural adaptations can prevent NANC system 28 normal breathing function, and abnormal breath- THE MUSCLES OF RESPIRATION 30 ing function ensures continued structural adap- Additional soft tissue influences and tational stresses leading to decompensation.

  • 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.
  • 100195– Tuna, Chunk Light, Canned (K) Category

    100195– Tuna, Chunk Light, Canned (K) Category

    100195– Tuna, Chunk Light, Canned (K) Category: Meat/Meat Alternate PRODUCT DESCRIPTION NUTRITION FACTS This item is canned tuna packed in water with Serving size: 1 ounce (28 g)/1 MMA tuna, vegetable broth. The product contains a drained commercial Kosher certification. It is delivered in cases containing six 66.5-ounce cans. Amount Per Serving Calories 30 CREDITING/YIELD Total Fat 0g One case of tuna contains about 307 servings Saturated Fat 0g of drained tuna. Trans Fat 0g CN Crediting: 1 ounce of drained tuna credits Cholesterol 15mg as 1 ounce equivalent meat/meat alternate. Sodium 130mg Total Carbohydrate 0g CULINARY TIPS AND RECIPES Dietary Fiber 0g Canned tuna can be used in salads, sandwiches, or casseroles. Sugars 0g Mix tuna with chopped vegetables, mustard, Protein 6g and a little mayo for a tasty tuna topping to put on salad, whole grain sandwiches or crackers. Source: USDA Foods Vendor Labels For more culinary techniques and recipe ideas, visit the Institute of Child Nutrition or USDA’s Allergen Information: Product contains fish and soy. Please Team Nutrition. refer to allergen statement on the outside of the product package to confirm any vendor-specific information. For more information, please contact the product manufacturer directly. FOOD SAFETY INFORMATION For more information on safe storage and Nutrient values in this section are from the USDA National cooking temperatures, and safe handling Nutrient Database for Standard Reference or are representative practices please refer to: Developing a School values from USDA Foods vendor labels. Please refer to the product’s Nutrition Facts label or ingredient list for product- Food Safety Program Based on the Process specific information.
  • Meat Purchasing Guide Eighth Edition March 2019

    Meat Purchasing Guide Eighth Edition March 2019

    Now contains over 700 beef, veal, lamb, mutton and pork cuts Meat purchasing guide Eighth edition March 2019 1 Contents How to use this guide 3 Quality and consistency for Link to the Cutting the meat industry Specifications on our website 4 Beef & Lamb: Higher standards, Please quote this code better returns and product name when you place your order 5 Red Tractor farm assurance or search online pigs scheme Beef 6 Beef carcase classification Each section is 7 Beef index colour-coded for 9 Beef cuts easy use Veal 50 Veal index 51 Veal cuts Product description and useful hints Lamb 66 Lamb carcase classification 67 Lamb index 68 Lamb cuts Mutton 92 Mutton index 92 Mutton cuts Pork 96 Pig carcase classification 97 Pork index Cutting specifications 99 Pork cuts Our website contains our entire range The information in this booklet was compiled by Dick van Leeuwen. of step-by-step cutting specifications that your supplier can use. Visit ahdb.org.uk/mpg 2 Quality and consistency for the meat industry Meeting the demands of the meat buyer Dick van Leeuwen Lifestyle changes and the increasing Born in Holland, Dick van Leeuwen did his training at the widely acclaimed demand from the discerning consumer Utrecht School of butchery and he is now acknowledged as a leading have led to tremendous changes and authority in butchery skills and meat processing. pressures on the red meat industry in Dick has worked in retail outlets, processing plants and at the Meat and terms of product integrity and Livestock Commission, where he developed many new products and consistency.
  • Savor the Flap

    Savor the Flap

    CHOW STUDENT SPECIAL! Small Pita, Chips and a Soda $639 Not valid with other offers. (Must show student ID) BREAKFAST • LUNCH • DINNER 240 Broadway St. Chico, CA | 530.899.2847 | www.pitapitusa.com Savor the flap A new cut of beef for grilling season lap steak. at our local warehouse told us that it wasn’t something F The name is terrible. But, as off-putting as it they regularly carried. might sound when surveying the butcher’s case, if It wasn’t until a Costco trip earlier this month that you give it a chance, you’ll have a hard time choosing I lucked upon “beef loin flap meat steak” ($8.99/ tri-tip over flap steak the next time pound). The following week it was gone, only to story and you grill. return again last week. I’ve since heard different photo by In the words of the brother-in- things from different Costco butchers—one who Jason Cassidy law who introduced it to me, flap never had heard of the cut and one who said it usually jasonc steak is, in fact, a “beautiful” cut comes out during grilling season. @newsreview.com of meat. On his recommendation, At least our Costco sometimes carries it. I called I’ve kept my preparation simple: other area butcher shops—Safeway’s meat depart- salt, grill, rest, slice. And it tastes ment, the Meats Lab at Chico State, the Butcher incredible. It has a deep beefy flavor and slightly Shop at S&S Produce—and none of them stocks it. chewy texture while remaining uncommonly tender, The only other place I could find that sold it was the even along the well-done edges (something that carniceria inside Panaderiá la Michoacana (1414 Park cannot be said for a similarly grilled tri-tip).
  • Thoracic and Lumbar Spine Anatomy

    Thoracic and Lumbar Spine Anatomy

    ThoracicThoracic andand LumbarLumbar SpineSpine AnatomyAnatomy www.fisiokinesiterapia.biz ThoracicThoracic VertebraeVertebrae Bodies Pedicles Laminae Spinous Processes Transverse Processes Inferior & Superior Facets Distinguishing Feature – Costal Fovea T1 T2-T8 T9-12 ThoracicThoracic VertebraeVertebrae andand RibRib JunctionJunction FunctionsFunctions ofof ThoracicThoracic SpineSpine – Costovertebral Joint – Costotransverse Joint MotionsMotions – All available – Flexion and extension limited – T7-T12 LumbarLumbar SpineSpine BodiesBodies PediclesPedicles LaminaeLaminae TransverseTransverse ProcessProcess SpinousSpinous ProcessProcess ArticularArticular FacetsFacets LumbarLumbar SpineSpine ThoracolumbarThoracolumbar FasciaFascia LumbarLumbar SpineSpine IliolumbarIliolumbar LigamentsLigaments FunctionsFunctions ofof LumbarLumbar SpineSpine – Resistance of anterior translation – Resisting Rotation – Weight Support – Motion IntervertebralIntervertebral DisksDisks RatioRatio betweenbetween diskdisk thicknessthickness andand vertebralvertebral bodybody heightheight DiskDisk CompositionComposition – Nucleus pulposis – Annulus Fibrosis SpinalSpinal LigamentsLigaments AnteriorAnterior LongitudinalLongitudinal PosteriorPosterior LongitudinalLongitudinal LigamentumLigamentum FlavumFlavum InterspinousInterspinous LigamentsLigaments SupraspinousSupraspinous LigamentsLigaments IntertransverseIntertransverse LigamentsLigaments SpinalSpinal CurvesCurves PosteriorPosterior ViewView SagittalSagittal ViewView – Primary – Secondary
  • National Monthly Grass Fed Beef Report Agricultural Marketing Service for the Month of March Livestock, Poultry & Grain Market News Fri

    National Monthly Grass Fed Beef Report Agricultural Marketing Service for the Month of March Livestock, Poultry & Grain Market News Fri

    National Monthly Grass Fed Beef Report Agricultural Marketing Service For The Month of March Livestock, Poultry & Grain Market News Fri. March 26, 2021 Negotiated Grass Fed Beef - Wholesale Grass Fed Beef - Direct to Consumer (Retail) Carcass Purchase Size ($/lb) 211.00Avg Item Description ($/lb) Avg Whole 5.75 - 9.00 7.86 Rib Primal Half 5.90 - 11.25 8.39 Ribeye, Boneless, Whole 15.00 - 29.70 19.45 Quarter 5.99 - 11.75 8.94 Ribeye Steak 12.00 - 29.70 19.25 Commodity Grassfed Item Description ($/lb) Avg Chuck Primal Beef* Premium** Chuck Roll 7.00 - 14.27 11.05 Ribeye Steak 16.50 - 33.28 22.61 8.26 14.35 Round Primal Ribeye Roast 16.00 - 26.50 21.56 8.40 13.16 Knuckle, Peeled, Whole Chuck Roast 7.50 - 12.00 9.38 4.76 4.63 Top Round, Inside Flat Iron Steak 13.49 - 32.00 20.05 7.19 12.86 Bottom Round, Gooseneck 9.99 - 11.25 10.52 Rump Roast 8.00 - 10.99 9.56 7.99 1.57 Eye of Round 9.00 - 14.25 11.53 Bottom Round Roast 7.00 - 9.00 8.08 4.31 3.78 Loin Primal Filet Mignon 19.00 - 35.51 29.15 15.55 13.60 Tenderloin, Whole 25.00 - 39.95 31.41 Tenderloin 17.00 - 24.00 19.71 8.52 11.20 Tri Tip 8.20 - 15.98 11.96 Tri Tip 9.00 - 15.25 12.08 6.52 5.56 Top Butt, Sirloin, Whole 10.00 - 17.85 12.97 Sirloin Steak 12.49 - 22.19 17.24 4.93 12.32 New York Steak 20.50 - 32.00 27.37 Sirloin Roast 8.73 - 12.49 10.58 3.99 12.31 Sirloin Steak 15.00 - 22.80 17.71 Brisket 8.00 - 12.00 9.83 3.94 5.89 Flank, Brisket, and Plate Primal Flank Steak 8.99 - 24.19 15.85 7.51 8.35 Brisket, Whole 8.00 - 14.21 10.32 Skirt Steak 12.73 - 20.14 15.17 6.68 8.49 Flank Steak 8.25 - 14.96 12.58 Short Ribs 5.99 - 10.99 7.81 5.89 1.92 Skirt Steak 9.99 - 17.99 13.01 Stew Meat 8.25 - 11.25 9.98 4.98 5.00 Hanger Steak 8.00 - 15.27 10.55 Direct Grass Fed Vs.
  • AUSTIN, TEXAS Franklin​Barbecue.Com; Platters Chavez St.; No Phone; Tacos $1.50

    AUSTIN, TEXAS Franklin​Barbecue.Com; Platters Chavez St.; No Phone; Tacos $1.50

    Our guide to this month’s featured destinations, including the best places to theDetails eat, sleep, and explore. Otoko Paul Qui’s luxe 12-seat sushi den opens next month. otokoaustin.com; tasting menus from $150. Patrizi’s The best cacio e pepe and carbonara you’ll ever get from a truck. (Pastas are hand- made daily.) patrizis.com; pastas $10–$20. Qui Paul Qui’s namesake restau- rant is actually three concepts in one: a buzzy dining room with a seven-course, $70 set menu; a patio bar serving Filipino food; and a four-seat chef’s counter where Qui can run wild. quiaustin.com. Salt & Time This East Side salumeria and restaurant is the original pioneer of Austin’s artisanal butchery movement. saltandtime.com; entrées $12–$25. Taqueria Taco More A family-run Mexican joint with rave-worthy cabeza de res tacos and a show- stopping salsa bar that makes the trek to North Austin worth- while. 9414 Parkfield Dr., 512-821- 1561; entrées $7–$14. Uchi Sushi savant Tyson Cole is just as inventive as he was 12 years ago, when this legendary Japanese spot opened. uchiaustin. com; small plates $5–$22. Uchiko The impossible choice AUSTIN, TEXAS franklin barbecue.com; platters Chavez St.; no phone; tacos $1.50. for any Austin visitor: Uchi or its (Fire in the Belly p. 88) $12–$17 per pound. Launderette This year’s hottest equally thrilling spin-off? Give up Gardner A gallery-white room opening spotlights global flavors and go to both. uchiaustin.com/ RESTAURANTS is the backdrop for artfully in a converted Laundromat.

  • 7 Bone Beef Chuck Steak Or Roast Ideal for the Save 50¢Lb

    ® 7 Bone Beef Chuck Steak or Roast Ideal For The Save 50¢lb. Crock Fresh Cut 49 Pot! Daily lb. ANTIBIOTIC FREE SEAFOOD2 Boneless ® Ocean Fresh Fresh Pork Tenderloin Chicken Thighs •Cryovac Schrod Save50¢lb. or Drumsticks Save Haddock Fillets Save $1.00lb. 40¢lb. This Sale Price Good 19 49 Wild On ANY Size Pkg. lb. lb. All DELI 1 ® •Gluten Free2 Natural 99 •Dairy Free Sal’s lb. Roast •Soy Free •White American •Nut Free Pizza 6 Beef •Yellow Cheese Dough $ Save50¢lb. Save 2.00lb. Save 50¢ 99 49 99 6 lb. 3 lb. 316 oz. PRODUCE Tender Green Calif. Seedless 1.5 LB. BAG The Little Cabbage Red Grapes Potato Co. Save98¢ Save 30¢lb. Save 50¢lb. ¢ 49 $ 39lb. 1 lb. •4 Varieties 2for 5 6 English PACK •Classic Roast Folgers Muffins •Colombian •Original •Honey Wheat •Black Silk Coffee Save $4.98 $ •Whole Grain •Sandwich 4 PACK •Half Caff Save 2.50 •Gourmet $ Supreme 99 2 for4 24.2-30.5 oz. 5 THEY’RE Near East *Available In Most MARKET BASKET Stores BELGIOIOSO® GR-R-REAT! Original Shredded Parmesan Frosted Rice Pilaf Save $1.00 Flakes Save 51¢ $ •3 Cheese 998 oz. Save 2.00 •Shaved Asiago 2 BAG ® New! Mini Brie Double ¢ Cream $ 6.09 oz. PKG. Save 50¢ 13.5 oz. for 99 BAKERY2 4 BLAKE’S 998 oz. 2 PKG. 6 Inch Chicken Organic Bundt Pot Pie Kingdom Cakes $ Extra Mature Save 1.50 Cheddar Save70¢ Save $1.00 •Turkey Pot Pie 22 oz. 99 •Mild 99 99 7 oz. FROZEN 3 26 oz.

  • Menu Available for Children 10 Years of Age & Under APPETIZERS

    How it all started Iowa 80 began its operation in 1964 in a small, white enamel building in the middle of Iowa cornfields just west of the Mississippi River; Interstate 80 wasn’t even complete, under the guidance of Bill Moon, Standard Oil built and opened the Truckstop. At that time, Iowa 80 had two diesel pumps, one lube bay and a small restaurant operated by William Peel, Sr. and his wife Ruth. Over the years, the restaurant has grown from a 50 seat diner in 1964 to its current capacity of 250 seats with an additional banquet facility. The third and fourth generations of the Peel Family still operate Iowa 80 Kitchen with the same motto as its founders: “Nothin’ fancy, Just good food.” We thank you for dining with us today. Our goal is to make you feel welcome and comfortable in a pleas- ant place while providing the services and products you need. Your suggestions are always appreciated, so let us know how we are doing. Come back and visit us any time. We’re always open, there are no keys to these doors. We haven’t locked them since opening day in 1964. IOWA80TRUCKSTOP.COM Sorry, no checks… MasterCard, Visa, American Express, Discover & Diners Club Accepted Children’s Menu available for children 10 years of age & under APPETIZERS CHICKEN STRIPS Tender strips of crispy breaded chicken breast served with ranch, BBQ or honey mustard. 8.45 CHEDDAR BREADED CAULIFLOWER Cauliflower florets coated with a cheddar cheese breading. 4.95 ONION RINGS A great starter or add to your sandwich! Sweet slices of breaded onions fried golden brown.
  • Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal

    Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal

    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