CHUCK RIB LOIN SIRLOIN ROUND BEEF CUTS BRISKET PLATE FLANK F O R FOO D S E R V I C E CHUCK RIB LOIN SIRLOIN ROUND CHUCK ROLL RIB ROAST SHORT LOIN TOP SIRLOIN STEAMSHIP ROUND 116A Beef Chuck, Chuck Roll 109E Beef Rib, Ribeye Roll, Lip-On, Bone In (Export Style) 174 Beef Loin, Short Loin, Short-Cut 184 Beef Loin, Top Sirloin Butt, Boneless 166B Beef Round, Rump and Shank Partially Off, Handle On ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade • Quality grade • Quality grade • Quality grade • Quality grade • Different arm length portion • Fat cover • Length of tail • Thickness of surface fat • Removal of shank meat • Weight range exclusions - ventral cut • Weight range • Thickness of surface fat • Thickness of surface fat Cooking method: Dry heat • Removal of Subscapularis • No surface fat present • Weight range • Portion weight: 30 to 50 pounds Cooking method: Moist heat • Length of tail (lip) Cooking method: Dry heat Cooking method: Dry heat – roast • Never tied or netted TOP SIRLOIN STEAK Cooking method: Dry heat 1184 Beef Loin, Top Sirloin Butt Steak, Boneless CHUCK EYE (DELMONICO) STEAK PORTERHOUSE STEAK ORDER SPECIFICATIONS 1116D PSO:1 Beef Chuck, Chuck Eye Roll Steak, Boneless RIB STEAK 1173 Beef Loin, Porterhouse Steak • Quality grade 1103 Beef Rib, Rib Steak, Bone In • Thickness or portion weight ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Thickness of surface fat • Prepared from item 116D ORDER SPECIFICATIONS • Quality grade • Specify 1184A to purchase without • Quality grade TOP ROUND • Quality grade • Thickness or portion weight the Gluteus accessorius and 169 Beef Round, Top (Inside) • Thickness or portion weight • Thickness or portion weight • Thickness of surface fat Gluteus profundus • Tied or netted • Thickness of surface fat • Tail length • Specify 1184B to purchase center-cut ORDER SPECIFICATIONS Portioned Top • Longissimus dorsi muscle • Length of tail (lip) Cooking method: Dry heat (Cap off) – Gluteus medius muscle only • Quality grade must be on one side of the steak Sirloin Steak Cooking method: Dry heat Cooking method: Dry heat • Thickness of surface fat Cooking method: Dry heat • Specify 169A to purchase TOP SIRLOIN FILET without cap (Gracilis) or COWBOY STEAK T-BONE STEAK 184F Beef Loin, Top Sirloin Butt Steak, Center-Cut, Seamed, Dorsal Side, Boneless (IM) soft side (Pectineus and Sartorius) attached • Specify 169D to purchase with cap (Gracilis) and without the soft side 1103B Beef Rib, Rib Steak, Frenched, Bone In 1174 Beef Loin, T-Bone Steak COUNTRY-STYLE RIBS ORDER SPECIFICATIONS (Pectineus and Partorius) ORDER SPECIFICATIONS • Quality grade 1116D PSO:2 Beef Chuck, Chuck Eye Roll Steak, Boneless ORDER SPECIFICATIONS • Whole or cut into two equal sections • Quality grade • Quality grade • Thickness or portion weight Cooking method: Moist or dry heat ORDER SPECIFICATIONS • Thickness or portion weight • Thickness or portion weight • Tied or netted • Prepared from item 116D • Thickness of surface fat • Thickness of surface fat Cooking method: Dry heat • Quality grade • Length of bone • Tail length Gluteus medius • Portion weight muscle only Cooking method: Dry heat Cooking method: Dry heat TOP ROUND STEAK Cooking method: Moist or moist then dry heat 1169 Beef Round, Top (Inside) Round Steak SIRLOIN CAP (COULOTTE) ORDER SPECIFICATIONS RIBEYE, BONELESS 184D Beef Loin, Top Sirloin, Cap (IM) • Quality grade STRIP STEAK 112A Beef Rib, Ribeye, Lip-On • Removal of heavy ORDER SPECIFICATIONS DENVER STEAK 1179 Beef Loin, Strip Loin Steak, Bone In connective tissue ORDER SPECIFICATIONS • Quality grade 1116G Beef Chuck, Under Blade, Center-Cut Steak ORDER SPECIFICATIONS • Removal of cap (Gracilis) • Quality grade • Removal of connective tissue – denuded • Quality grade • Removal of soft side muscles (Pectineus and Sartorius) ORDER SPECIFICATIONS • Fat cover • Thickness of surface fat • Thickness or portion weight • Thickness or portion weight • Prepared from item 116G • Length of tail (lip) • Portion weight • Thickness of surface fat • Benefits from tenderization • Quality grade • Weight range Cooking method: Dry heat – indirect grill • Tail length Cooking method: Moist or dry heat • Thickness (optimal thickness 3/4”) • Tied or netted • Specify 1179A to purchase center-cut • Removal of connective tissue – denuded Cooking method: Dry heat COULOTTE STEAK Cooking method: Dry heat • Benefi ts from tenderization 1184D Beef Loin, Top Sirloin Cap Steak, Boneless (IM) • Recommend 21 day aging ORDER SPECIFICATIONS TOP ROUND CAP STEAK Cooking method: Dry heat RIBEYE STEAK 1112A Beef Rib, Ribeye Steak, Lip-On, Boneless • Quality grade 169B Beef Round, Top (Inside), Cap (IM) STRIP LOIN • Removal of fat ORDER SPECIFICATIONS ORDER SPECIFICATIONS 180 Beef Loin, Strip Loin, Boneless • Removal of connective tissue – denuded • Quality grade • Quality grade • Thickness of surface fat SHOULDER (CLOD) • Thickness or portion weight ORDER SPECIFICATIONS • Thickness of surface fat • Cut against the direction of the muscle fi ber 114 Beef Chuck, Shoulder Clod • Thickness of surface fat • Quality grade • Removal of surface fat • Thickness or portion weight • Length of tail (lip) • Length of tail • Removal of connective tissue ORDER SPECIFICATIONS Cooking method: Dry heat Completely • Thickness of surface fat • Weight • Quality grade Cooking method: Dry heat denuded • Weight range • Benefi ts from tenderization • Long or short cut Cooking method: Dry heat STEAK Cooking method: Moist or dry heat • Removal of Teres major 1185B Beef Loin, Bottom Sirloin Butt, Ball Tip Steak (IM) • Removal of Infraspinatus Cooking method: Moist heat RIBEYE ROLL STEAK ORDER SPECIFICATIONS 1112 Beef Rib, Ribeye Roll Steak, Boneless • Quality grade STRIP STEAK, BONELESS OUTSIDE ROUND ORDER SPECIFICATIONS • Removal of fat 171B Beef Round, Outside Round (Flat) 1180 Beef Loin, Strip Loin Steak, Boneless • Removal of connective tissue – denuded • Quality grade (shown with rump removed) RANCH STEAK • Thickness or portion weight ORDER SPECIFICATIONS • Thickness of surface fat 185B ORDER SPECIFICATIONS 1114E PSO:1 Beef Shoulder, Arm Steak, Boneless • Thickness of surface fat • Quality grade • Thickness or portion weight • Quality grade • Removal of the tail (lip) • Thickness or portion weight • Specify 185B to purchase whole ORDER SPECIFICATIONS • Removal of heavy Cooking method: Dry heat • Thickness of surface fat • Benefi ts from tenderization • Prepared from item 114E PSO:1 connective tissue • Tail length Cooking method: Dry heat • Quality grade • Specify 171D for removal • Specify 1180A to purchase center-cut • Removal of connective of side muscle (Biceps femoris ishiatic head) Cooking method: Dry heat tissue – denuded • Specify 171G for rump portion only • Removal of elbow tendon RIBEYE FILET • Benefi ts from tenderization TRI-TIP • Thickness or portion weight 1112C Beef Rib, Ribeye Steak Cooking method: Moist or dry heat 185D Beef Loin, Bottom Sirloin Butt, Tri-Tip, Defatted, Boneless (IM) Cooking method: Dry heat ORDER SPECIFICATIONS STRIP FILET • Quality grade ORDER SPECIFICATIONS 1180B Beef Loin, Strip Loin Steak, Split, Boneless • Thickness or portion weight • Quality grade • Thickness of surface fat ORDER SPECIFICATIONS • Removal of fat EYE OF ROUND FLAT IRON Cooking method: Dry heat Cut from the • Quality grade • Removal of connective 171C Beef Round, Eye of Round (IM) 114D PSO:1 Beef Chuck, Shoulder (Clod), Top Blade Ribeye center muscle only • Thickness or portion weight tissue – denuded (Longissimus dorsi) • Thickness of surface fat ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Thickness of surface fat • Weight • Quality grade • Quality grade Cooking method: Dry heat Cooking method: Dry heat – indirect grill • Thickness of surface fat • Removal of internal and external RIBEYE CAP • Removal of heavy connective tissue connective tissue – denuded 112D Beef Rib, Ribeye Cap (IM), Spinalis dorsi • Benefi ts from tenderization • Specify 1114D for portions 1185D Beef Loin, Bottom Sirloin Butt, Tri-Tip Steak, Defatted (IM) ORDER SPECIFICATIONS Cooking Method: Moist heat • Portion weight WHOLE TENDERLOIN • Quality grade ORDER SPECIFICATIONS Cooking method: Dry heat 189 Beef Loin, Tenderloin, Full, Side Muscle Off, Defatted • Quality grade • Portion weight Cut from the whole 1185D Portioned Flat Iron Steak • Removal of connective tissue Ribeye Cap only ORDER SPECIFICATIONS • Removal of fat • Specify PSO:1 to purchase with Complexus muscle (Spinalis dorsi) • Quality grade • Removal of connective tissue – denuded SIRLOIN TIP (KNUCKLE) • Specify 189B to purchase side muscle on 190A • Specify 1185C to purchase with surface fat Cooking method: Dry heat 167A Beef Round, Sirloin Tip (Knuckle), Peeled PETITE TENDER • Specify 190A to purchase skinned (denuded), side muscle off • Thickness of surface fat 114F PSO:1 Beef Chuck, Shoulder Tender (IM) • Removal of connective tissue – denuded • Thickness or portion weight ORDER SPECIFICATIONS RIBEYE CAP STEAK ORDER SPECIFICATIONS • Weight range • Cut against the direction of the muscle fi ber • Quality grade 1112D Beef Rib, Ribeye Cap Steak (IM) • Quality grade Cooking method: Dry heat Cooking method: Dry heat • Removal of fat (peeled) • Removal of connective ORDER SPECIFICATIONS • Whole or split tissue – denuded • Quality grade Cooking Method: Moist or dry heat • Specify 1114F for portioned medallions • Portion weight • Removal of connective tissue Cooking method: Dry heat • Also known as Spinalis dorsi TENDERLOIN FILET (FILET MIGNON) SIRLOIN BAVETTE Cooking