| Foodservice Solutions Magazine | Issue five 2022 | martinbros.com
The shoulder tender (or teres major) is a small but very tender muscle. The whole thing weighs no more than 8 to 12 ounces after trimming away the fat, silver skin and other extraneous tissue. Because it’s tender, it can be roasted whole, butterflied and cooked on the grill or sliced into medallions. You’ll sometimes see these called petite shoulder tenders or petite tender medallions, bistro filet and breakfast steak. These are great options for places that want to offer a tender beef at a good price point and profit. With a few minutes of work removing the silver skin, you’ll have a nice option for your customers. Trimming: It’s important to remove the silver skin. With a sharp knife, trim off any silver skin and any fat. Cooking options: grilling, broiling, oven cooking & stir frying Great for: steak medallions, kabobs, stir fry, taco, beef tips & chislic
BEEF CLOD TENDER TERES MAJOR (#902761 - 1/1 bag)
1|
ir f
st
BEEF CLOD TENDER CHOICE TERES MAJOR (#902760 - 5/1 bag)
LUNARA COLLECTION™ PLATE (#302344 - 1/1 each) Textured pattern resembles upscale ceramic pieces that can be dressed up or down; these pieces are great for casual dining or upscale tabletop settings.
ry
asian b
ORIENTAL SESAME DRESSING (630851 – 1/1 gal) Hidden Valley® Ready to Serve Sesame Asian Dressing is a distinctive salad oil dressing blended with whole sesame seed, ginger, soy sauce and apricot and orange puree for a balanced sweet flavor.
eef Asian Beef 2 Lbs. 1 cup
YIELD | 6
Beef shoulder tender, trim the silver (902760) (902761) Sesame dressing (630851)
Golden jewel blend 1 2# bag
stir fry 1 2# bag 1 cup 1 cup
YIELD | 26
Golden Jewel blend (90704407) YIELD | 8 Stir fry vegetable (963570) Stir fry sauce (optional) (551890) Shredded Brussels Sprouts (962235)
PREP | After trimming the shoulder tender, place in a stainless steal pan or large zip lock bag, pour the dressing over, marinate under refrigeration for 4 hours up to 2 days.
e u q i n u h s i d Make your ff o t i g n i p p o t by ! s t u o r p s s l e s s u r b d e i r f h wit
Grill or roast the tender until internal temperature reaches 125-135⁰ degrees, let rest for 10 minutes, slice, and serve with jewel blend and stir fry vegetables. Sauté the vegetables over a high heat. Using olive oil in the pan. Toss with stir fry sauce before serving. Golden jewel blend. Follow package directions. Using chicken or vegetable stock (water + base). Fried Brussels sprouts – thinly slice Brussel sprouts, place into a 350⁰ fryer, using a mesh screen, pull out when they start turning deep brown. Drain, lightly season with salt. Top food with fried sprouts.
dish! | martinbros.com | 2
Shoulder tender with blue cheese sauce 2 lbs As needed As needed As needed As needed 1 1/2 cup 4 oz 12 1/2 cup 1 Tbsp 1 tsp 1/2 tsp 1 1/2 lbs
Beef shoulder tender, trim the silver (902760) (902761) Olive oil (620591) Salt Pepper Garlic powder Blue cheese dressing (633200) Blue cheese crumbles (903758) Small Russets, Yukon or red potatoes, boil until fork tender. Butter, melted (995090) Minced garlic (391021) Black pepper (472538) Salt (473161) Green beans (961740)
PREP | After trimming the shoulder tender, rub with olive oil, season with salt, pepper, and garlic powder. Grill or roast the tender until internal temperature reaches 125-135⁰ degrees, let rest for 10 minutes, slice, and serve over smashed potatoes, drizzle with blue cheese sauce, serve with green beans. YIELD | 6
3|
SURF
Surf & Turf 2 lbs
As needed 15-20 each As needed As needed As needed As needed As needed
& turf
[Your Business Here] 2 mins
Make it a date! #beef #shrimp #datenight #delicious
Beef shoulder tender, trim the silver. Cut into 10 2 1/2 - 3 1/2 oz medallions (902760) (902761) Salt, pepper, and garlic powder 16/20 ct. shrimp (923978) Garlic herb seasoning (475751) Golden Jewel blend, cook as directed (90704407) Key west blend (962870) Vegetable seasoning (470201) Lemon wedges (optional) (376110)
PREP | Season and grill the medallions until internal temperature reaches 125-135⁰ degrees or customers request, let rest for 5-10 minutes. Shrimp season grill, sauté or broil until cooked. Golden Jewel blend - Stovetop: Bring 1 3/4 qts. water or stock to a boil. Stir in 2 lbs. Golden Jewel Blend®, reduce heat and simmer covered for 10 mins. Vegetables – preheat oven to 400⁰, toss the vegetables with oil and vegetable seasoning. Roast until the vegetables start to brown and become tender.
POST YOUR ITEM AS A SPECIAL!
Build plate, serve with lemon and butter. YIELD | 5
dish! | martinbros.com | 4
Steak Kabobs 2 lbs
Beef shoulder tender, trim the silver. Cut into large cubes. (902760) (902761)
marinade 1 cup 2/3 cup 1/4 cup 1/4 cup 3 Tbsp 1 Tbsp 1 Tbsp 1 tsp 1/2 tsp
rice base As needed As needed As needed As needed 1 2# bag 6 each
Oil (620591) Soy sauce (560981) Worcestershire sauce (520250) Lemon or lime juice (733070) (733101) Minced garlic (391021) Italian seasoning (472721) Brown sugar (474420) Black pepper (472538) Salt (473161) YIELD | 16 Red onion Red and green bell pepper Whole mushrooms Artichoke hearts. Ruby wild rice blend. Cook as directed. (461300) Kabob 10” sticks, soaked in water for at least one hour. (90507482)
PREP | Marinate – mix all ingredients together. After trimming the shoulder tender and cutting into large cubes. Place into the marinate and place into the cooler for at least 2 hours and up to 48. Build your kabobs using the beef and desired vegetables. Grill the kabobs until internal temperature reaches 125-135⁰ degrees, plate serve over rice. Rice - 2 qts. Beef stock to a boil. Stir in 2 lbs. Ruby Wild Blend™, reduce heat and simmer covered for 30 mins. YIELD | 6
ITALIAN SEASONING (472721 – 1/6.25 oz) Italian Seasoning is a robust mixture of herbs that deliver the earthiness of marjoram and thyme to the mint of basil. It is designed to give foods a characteristic Italian sauce flavor. This seasoning is a classic Italian herb flavor package with sweetness from oregano, thyme, and basil.
5|
ers w e k s r u o y k soa hour n a t s a e l t a for ng! i l l i r g e r o f e b
kabobs
dish! | martinbros.com | 6
Beef Medallions 2 lbs
YIELD | 4
Beef shoulder tender, trim the silver. (902760) (902761)
marinaDe 1 cup 2/3 cup 1/4 cup 1/4 cup 3 Tbsp 1 Tbsp 1 Tbsp 1 tsp 1/2 tsp
Oil (620591) Soy sauce (560981) Worcestershire sauce (520250) Lemon or lime juice (733070) (733101) Minced garlic (391021) Italian seasoning (472721) Brown sugar (474420) Black pepper (472538) Salt (473161)
root vegetables 3/4 lb 3/4 lb 3/4 lb 3/4 lb As needed As needed As needed
Sweet potatoes, peeled and cubed (366310) Russets, cubed (361830) Carrots, peeled and cut (360300) Brussels sprouts, trimmed & cut in halves (962235) Olive oil (620591) Salt Pepper
mushroom peppercorn sauce 6 cups 2 cups 1/2 bag/6oz. 1 Tbsp 6 cup
YIELD | 26
Hot Water Red wine Beef gravy mix (504070) Black pepper (473481) Fresh mushrooms, chopped (360930)
PREP | Marinate – mix all ingredients together. After trimming the shoulder tender. Place into the marinate and place into the cooler for at least 2 hours and up to 48. Grill the tenders until internal temperature reaches 125-135⁰ degrees, let rest for 10 minutes, slice and plate serve over roasted vegetables. Top beef with mushroom peppercorn sauce Top with mushroom pepper corn sauce. Add the gravy mix to a sauce pan with the hot water and wine, whisking thoroughly. Bring to a boil (212°F/100°C), stirring frequently. Reduce heat and simmer 3-5 minutes. Add the black pepper. In a sauté pan over medium/high heat, sauté the mushrooms and onions with olive oil until tender. Add to the gravy mixture. Vegetables – preheat oven to 400⁰, toss the vegetables with oil, salt & pepper or your choice of seasoning. Roast until the vegetables start to brown and become tender.
7|
s n o i l l a d e m f e e B s e l b a t e g e v t o o with r m o o r h s & mu e c u a s n r o c r e p pep
BEEF GRAVY MIX (504070 – 8/12 oz) This rich, savory and authentic pan roasted beef gravy delivers hearty beef flavors and aroma in just minutes, and the mix can also be used as a great beginning for soups and stews. Use this attractive gravy to ensure stick-to-the-ribs goodness for your entrées or as a delicious companion to your side dishes. No MSG.
dish! | martinbros.com | 8
Steak salad 2 lbs
YIELD | 6
Beef shoulder tender, trim the silver. Cut into large cubes. (902760) (902761)
marinaDe 1 cup 2/3 cup 1/4 cup 1/4 cup 3 Tbsp 1 Tbsp 1 Tbsp 1 tsp 1/2 tsp
Oil (620591) Soy sauce (560981) Worcestershire sauce (520250) Lemon or lime juice (733070) (733101) Minced garlic (391021) Italian seasoning (472721) Brown sugar (474420) Black pepper (472538) Salt (473161)
spring mix 12 oz 1 1/2 each 18 oz 15 each 6 oz 9 oz As needed
Spring mix (360666) Avocado, peeled sliced into 18 slices (375050) Roasted black bean and corn (344112) Grape tomatoes, cut into halves (362070) Feta cheese (904848) Onion tanglers, cooked as directed (964130) Lime wedges. (optional) (376210)
Cilantro lime ranch 32 oz 1/4 cup 1 cup packed 6 each
YIELD | 10
Ranch (633171) Lime juice (733101) Cilantro, trim the stems (360491) Bread sticks or garlic bread
PREP | Marinate – mix all ingredients together. After trimming the shoulder tender and cutting into large cubes. Place into the marinate and place into the cooler for at least 2 hours and up to 48. Cilantro lime ranch – in a food processor or blender combine the ranch, lime juice and cilantro. Blend until the cilantro is blended fine. Sauté or grill the tips until internal temperature reaches 125-135⁰ degrees or customer’s request. Build salad, topping with steak pieces and remaining ingredients.
9|
d a l a s k stea
ONION TANGLER BREADED 1/8 INCH (964130 – 6/2 lb) Moore’s® Onion Tanglers® Brand Breaded Onion Silvers are sweet 1/8 onion silvers covered in a light, made-from-scratch-style breading. Great as an appetizer, side, snack and more!
FLAME ROASTED CORN & BLACK BEAN BLEND (344112 – 6/2.5 lb) Flame Roasted Corn & Black Bean Fiesta Blend. A colorful blend of flame-roasted corn, onions, red and green peppers with black beans and tomatoes.
dish! | martinbros.com | 10
Register and find more info at martinbros.com/events
UPCOMING WEBINARS JUL
20
Most Martin Bros. webinars and events are FREE and can earn you CEUs.
Tipping the Scales: Managing Weight Changes in Senior Living
Aug
24
Helping older adults maintain or lose weight may be a common activity in your job with 36% of the adult population in the US identified as obese. In this webinar we will explore when an older adult may be a good candidate for weight loss intervention and some of the risks associated with weight loss.
Proven Keys to Exceed Today’s Seniors’ Dining Expectations Today’s seniors expect more than just food to be satisfied. There are many options in improving the dining environment and this program highlights proven methods to immediately improve the dining experience.
Audience: Senior Living
Audience: Senior Living
EDUCATIONAL RESOURCES
Workforce Transformation
2 02 2
TRAINING P RO GRA M FOR SENIOR LIVIN G
Shifting from surviving the staff shortages to enhancing the employee environment Staffing is by far what we are hearing and seeing as the #1 thing that’s keeping our customers up at night. This year-long program is going to dive deep into a different topic every month, offering you: • A recorded discussion with an expert from the field • A podcast correlating to the topic • A live chat session to answer any questions • Resources to help you implement solutions
TOPICS INCLUDE: • • • • • •
Communication Growing Leaders Interviewing Onboarding & Training Recruitment & Retention And much more!
SEE MORE & SIGN UP FOR UPDATES ON THE MARTIN BROS. CUSTOMER WEBSITE