Chef Inspired + Curated High Stakes (Steaks)

Chef ChefInspired + Curated Inspired + Curated HIGH STAKES HIGH STAKES

SSTEAKS TEAKS

330+ 0+

Inspired + Inspired +

CCurated urated CConcepts oncepts

BEEF CONCEPTS FOR ALL SEASONS

BEEF CONCEPTS FOR ALL SEASONS

CHEF'S RECIPES CHEF'S RECIPES

LTO/SLUGGER CONCEPTS

LTO/SLUGGER CONCEPTS

UNIQUE CUTS UNIQUE CUTS

THE MONEY MAKERS THE MONEY MAKERS

330+ 0+

Inspired + Inspired + CCurated urated CConcepts oncepts

BEEF CONCEPTS FOR ALL SEASONS

CHEF'S RECIPES CHEF'S RECIPES

LTO/SLUGGER CONCEPTS LTO/SLUGGER CONCEPTS

UNIQUE CUTS UNIQUE CUTS

Culinary Concepts Created By: Chef David Pyper

THE MONEY MAKERS THE MONEY MAKERS

High Steaks!

The beef market can be tricky. When beef prices go up, as an operator you need to make decisions with your menu to insure you continue to be profitable. Removing beef from your menu is not the answer. What does make sense however is focusing on details which matter. You need to charge appropriately for the beef on your menu. Don’t be afraid to update your menu pricing as the market shifts, and Get outside of your comfort zone and try some cuts of beef you have never worked with. This issue of Chef Inspired + Curated focuses on Money Saving cuts of beef and dishes that will be profitable. Work with a sysco category growth specialist to hone in on the best cuts for your menu. Enjoy this issue of CI+C and I hope that you find inspiration here.

Chef

Chuck flat is the boneless, rectangular-shaped “lip extension” attached to the chuck eye roll. Rich in flavor, this tender, versatile cut is often used for boneless short ribs, chuck steak, satays, fajitas, stir fry and sandwiches.

Chuck Flat Ribeye Steak Brisket

It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans from the sixth to twelfth ribs of the cattle. It’s marbling of fat makes it very good for fast and hot cooking.

Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts.

The strip steak is a cut of beef from the short loin of a cow. It consists of a muscle that does little work making the meat particularly tender,

NY Strip Steak Eye Of Round

A Whole roast is good for slow-roasting (roast beef), braising, slow-cooking, pressure-cooking, sous-vide and poaching. Steaks cut from the roast are great for marinating, stews or can be processed into steaks for chicken fried steak.

Flank Steak

Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavour.

Wrangler Steak Wrangler Steak

Frites Frites

with Parmesan + Roasted Garlic Aioli

Sometimes your customers want to keep it simple. Shaved Parmesan over fries with Sysco Imperial Roasted Garlic Aioli is the perfect lunch plate. A Buckhead Prides Wrangler Steak to the mix and you

Steak Steak

SQUARE-CUT CHUCK PRIMAL | PRIMAL CUT

This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavo slow-cooking as well as more tend

Flat Iron S

COOKING M GRILLIN SKILLET CO STIR-FR KILLET TO BROILIN SMOKIN

SOUS V

The Chuck Flat The Chuck Flat

SQUARE-CUT CHUCK PRIMAL | PRIMAL CUT

Chuck flat is the boneless, rectangular-shaped “lip extension” attached to the chuck Eye roll. Rich in flavour, this tender, versatile cut is often used for boneless short ribs, chuck steak, satays, fajitas, stir fry and sandwiches. Also Denver steaks and roasts.

COOKING METHO

GRILLING

SKILLET COOKIN

STIR-FRY

SKILLET TO OVEN

BROILING

SMOKING

SOUS VIDE

Cast Iron Cast Iron Chuck Flat Chuck Flat

with Wild + Tame Mushrooms + Torn Basil with Veal Jus

Sliced Chuck Flat pieces tossed with our Sysco Imperial Wild Mushroom Medley, veal jus and torn basil is simplistic, cost effective, and delicious. Try adding your cast iron Chuck Flat over mashed potato, rice, gnocchi or pasta. This dish is at home throughout all of our d b f ll b l k

The Chuck The Chuck b Ch b

Meatball Meatball my my Chips

Top Sirloin Steak Top Sirloin Steak

SIRLOIN PRIMAL | PRIMAL CUT

The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.

COOKING METHODS:

GRILLING

SKILLET COOKING

STIR-FRY

SKILLET TO OVEN

Toasted Sesame Butter Toasted Sesame Butter

Brushed Top Sirloin Brushed Top Sirloin with Miso Succotash + Jalapeno

INGREDIENTS:

Pan Seared Truffle Pan Seared Truffle Butter Sirloin Steak Butter Sirloin Steak

with Smoked Cheddar Whipped Potatoes - Parmesan Farmers Beans

+ Alberta Beef Jus

Sirloin Steak + Sirloin Steak +

Mango Tacos Mango Tacos

with

Sweet Onion + Baja Chipotle Sauce

It doesn't get much better than this when it comes to a "Crushable" taco.

This is what your customers are going to be talking about and it's a Money Maker!

Sweet mango and Baja Chipotle Sauce... YES PLEASE!

Striplon Steak Striplon Steak

LOIN PRIMAL | PRIMAL CUT

The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.

COOKING METHODS: GRILLING

SKILLET COOKING

SKILLET TO OVEN

BROILING

SOUS VIDE

#Steaks #Steaks

A True A True Curation Curation

Work with your Regional Category Growth Specialist to identify what you need to be Specialist to identify what you need to be successful with your steak program. We have successful with your steak program. We have all the right people in place to support your all the right people in place to support your business. If you have never reached out to business. If you have never reached out to Sysco there is no better time than now. Sysco there is no better time than now.

Work with your Regional Category Growth

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