Buckhead Cuts

BUCKHEAD INDEX BALL TIP 2-3 TOP SIRLOIN 4 TOP ROUND 5-7 TOP BUTT SIRLOIN CAP 8-10 TENDERLOIN 11-25 STRIP LOIN 26-37 SHOLDER TENDER 38-46 BEEF SHORT LOIN 47-51 RIB EYE 52-64 HANGING TENDER 65 CLOD HEART 66-67 CHUCK ROLL 68 BEEF SHORT RIBS 69-70 PORK LOIN 71-72 LAMB 73-79

BALL TIP Bottom Sirloin Butt

This muscle is sized 2 lbs. and up and 2 lbs. and down from the packing plant.

We offer several different varieties of steaks cut from this muscle.

For price sensitive customers, we leave the exterior fat on and we also offer these steaks skinned.

They are all moderately priced so the applications are many in food service.

Ideal steak for family style restaurants, diners, breakfast applications, etc.

The Ball Tip actually consists of three muscles and the wedges of fat you will see between the muscles after the steaks are cut can’t be removed without separating the muscles and destroying the integrity of the steak.

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123

BALL TIP Bottom Sirloin

NAMP Code #1190-B

BALL TIP Bottom Sirloin

NAMP Code #1190-B

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124

TOP SIRLOIN BUTT STEAK

Fat / Trim

These pictures show how we produce our Full Cut Top Sirloin Steaks.

We simply cut across the entire width of the Top Sirloin Heart Muscle. These Steaks provide great plate coverage.

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113

TOP ROUND Premium Trim

SEARCH: BEEF TOP RND PREMIUM TRIM

SYSCO # 5176266

GRADE Reserve

LB. 15 lb avg

PCS / CS 2

5176279

Choice

15 lb avg

2

This “Premium Trim” Top Round eliminates most of the problems associated with commodity Top Rounds.

Once used, clients stay with it and do not go back to the commodity Top Round.

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161

TOP ROUND

This picture simply shows a commodity Top Round.

TOP ROUND

This picture shows the trimming we do to get to our “Premium Trim” Top Round also called the “Noble Round”.

We are cutting off about 1/3rd of the weight which is full of grissle and fat. The exterior fat is also trimmed to 1/4" or less. The finished wieght is about 15 lbs.

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160

TOP ROUND Cap Off Split “Chef Ready”

SEARCH: BEEF TOP RND CAP OFF SPLIT

SYSCO # 5156274

GRADE Reserve

LB. 9 lb avg

PCS / CS 2

3907789

Choice

9 lb avg

2

COPYRIGHT © 2006 BY SYSCO CORP All Rights Reserved

162

TOP BUTT SIRLOIN CAP Boneless Cap Muscle

This picture shows a peeled Top Sirloin Cap Muscle.

This is the third most tender muscle on the beef carcass due to the fact that it is an inactive muscle.

Sirloin Cap Steak Strips

Tips

This pictures shows how we process the Sirloin Cap muscle to produce Sirloin Cap Steaks.

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116

TOP BUTT SIRLOIN CAP

This picture shows Sirloin Cap Steaks which may be the most versatile Steak due to it’s tenderness.

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117

BEEF TOP BUTT SIRLOIN Boneless Main “Heart” Muscle Only 1/4" Trim Specification

Fat / Trim

This pictures shows how the “Heart Muscle” of the Top Sirloin looks like after trimming to our 1/4" trim, “fat on” specification. You will see that some steaks have more exterior fat than others because after the “cap” (culotte) muscle is removed from the left side of the top butt (in this picture) only a thin layer of exterior fat remains.

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96

BEEF TOP BUTT SIRLOIN Boneless Main “Heart” Muscle Only Skinned Specification

Fat / Trim

This picture shows a skinned Top Butt Sirloin Heart Muscle with the trim that is produced to get to this stage of production.

Following are photos showing the various ways we process the Top Butt Sirloin Muscle.

Each picture shows the fat trim and by products produced when starting with a fat on top Butt Sirloin Heart Muscle. The finished Steaks are our “skinned” specification.

We duplicate all of these cuts with our 1/4" trim specification and all of those pictures follow in this Product Guide.

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97

BEEF TOP BUTT SIRLOIN

The pictures show our Top Butt Sirloin center cut specification.

It is simply a single split down the center of the Top Butt Sirloin Heart Muscle.

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98

TENDERLOIN

PSMO (Peeled, Side Muscle On) Side muscle is totally attached Silver skin is on Belly fat is heavy This is how we receive the Tenderloin from the packing plants.

Side Muscle

Peeled/Roast Ready Tenderloin Silver Skin & Fat This picture shows what we need to do to trim the Tenderloin to a peeled/roast ready Tenderloin.

– The side muscle that runs along the side of the tenderloin is removed.

– The silver skin is removed.

– Excess fat on the belly is scraped off.

(The belly will never be totally cleaned to the lean meat as yields would be greatly reduced and is not a requirement of customers.

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24

TENDERLOIN Whole Skinned Peeled Roast Ready

NAMP Code #190-A SEARCH: BEEF TENDER WHL SKND

SYSCO #

GRADE

SIZE/APPROX

PCS / CS

4991548

Prime

3.5 lb ea

4

4937667 4937627

Reserve Reserve

3.5 lb ea 4 lb ea

4 4

5039872 5039971

Choice Choice - Heavy-Cut from 6# lb Tenders

3.5 lb ea 4 lb ea

4 4

5189964 5029956

Select Select - Heavy-Cut from 6# lb Tenders

3.5 lb ea 4 lb ea

4 4

0423723 4996346

No Roll / Ungraded No Roll / Ungraded Heavy-Cut from 6# lb Tenders

3.5 lb 4 lb ea

4 4

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25

TENDERLOIN Whole Skinned Peeled Roast Ready Commercial Grade NAMP Code #190-A SEARCH: BEEF TENDER WHL SKND

SYSCO # 2962702

GRADE Commercial

LB. 3 lb

PCS / CS 4

Very economical (about half the price of comparably trimmed native beef).

Used primarily for carving (due to the soft/wet texture, it is not ideal for steaks).

For best results, take the tenderloin out of the cryovac and let air dry for a day in a cooler.

Then season, roast slowly and slice thin.

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26

TENDERLOIN FILET Barrel

Barrel Cut

Side muscle (chain) off.

Silver skin removed.

Wing muscle (ear, hook) off.

Steaks only taken from the barrel.

2" diameter minimum.

Due to uniformity and appearance, the larger Filets are taken towards the center of the Tenderloin and the smaller Filets are taken towards the ends.

This is our most expensive Filet and is for the discerning buyer who does not mind paying for the most consistent filets available.

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27

TENDERLOIN STEAK Side Muscle Off Barrel Cut Skinned

NAMP Code #1190-B SEARCH: STEAK FILET BRL

N4

SYSCO # 3443371 4925002 4923698 4925018 4991642 4925026 4923704 4925036 4991661 4925042 4923718 5972690 4923720 4923621 4923676 4925063 4925076 4925089 4925107 5738950 4925238 4925114 4925133 5235504 4925253 4925168 5739149 4925295 4925187 4925200

GRADE Select Select Select Select Select Select Select Select Select Select Select Select Select Select Select No No No No No No No No No No No No No No No

Roll Roll Roll Roll Roll Roll Roll Roll Roll Roll Roll Roll Roll Roll Roll

/ / / / / / / / / / / / / / /

OZ. 4 4 5 5 6 6 7 7 8 8 9 10 12 14 16

Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded

4 4 5 5 6 6 7 7 8 8 9 10 12 14 16

40 32 28 24 24

PCS / CS 40 bulk / banquet pack 32 bulk / banquet pack 28 bulk / banquet pack 24 bulk / banquet pack 24 bulk / banquet pack 20 16 16 12 12

40 40 bulk / banquet pack 32 32 bulk / banquet pack 28 28 bulk / banquet pack 24 24 bulk / banquet pack 24 24 bulk / banquet pack 20 16 16 12 12

These steaks are selected from barrel of the Tenderloin which provide very nice, uniform steaks with a 2" minimum face surface and consistent heights for uniform cooking and plate appearance.

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30

TENDERLOIN FILET Barrel Center Cut

Wing Muscle

Side muscle (chain) off.

Silver skin removed.

1-1/2" diameter minimum.

Wing muscle (ear, hook) separated from the barrel.

Steaks are taken from both the barrel and also the wing muscle (ear, hook).

These steaks are very consistent but due to the fact that this specification allows us to cut steaks from the wing muscle, our yields increase which keeps the price lower than a Barrel Cut Filet.

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31

TENDERLOIN STEAK Side Muscle Off Center Cut Skinned

NAMP Code #1190-B SEARCH: STEAK FILET C\C

SYSCO #

GRADE

OZ.

PCS / CS

4 4 5 5 6 6 7 7 8 8 9 10 12 14 16

40 40 bulk / banquet pack 32 32 bulk / banquet pack 28 28 bulk / banquet pack 24 24 bulk / banquet pack 24 24 bulk / banquet pack 20 16 16 12 12

4 4 5 5 6 6 7 7 8 8 9 10 12 14 16

40 40 bulk / banquet pack 32 32 bulk / banquet pack 28 28 bulk / banquet pack 24 24 bulk / banquet pack 24 24 bulk / banquet pack 20 16 16 12 12

CENTER CUT 5186473 4923011 5352091 4923067 5186481 4923126 4923200 4923239 5235906 4923245 5235975 5186507 5236035 3556552 3556560 9596644 4923427 4923449 4923454 9596602 4923514 5236092 4923575 5236118 5236205 5236152 0878629 4977054 4923324 4839462

Select Select Select Select Select Select Select Select Select Select Select Select Select Select Select No No No No No No No No No No No No No No No

Roll Roll Roll Roll Roll Roll Roll Roll Roll Roll Roll Roll Roll Roll Roll

/ / / / / / / / / / / / / / /

Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded Ungraded

(continued)

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34

TENDERLOIN FILET End-to-End

Head Steaks / One Slit Metro Filets

Side muscle (chain) off.

Silver skin removed.

Wing muscle (ear, hook) left intact.

1" diameter minimum.

These steaks are cut from the butt end of the Tenderloin (which provides a separation in the side of the Filet which is commonly called a Head Steak or a One Slit Metro Filet) right through the main body until the surface area becomes 1".

This cut is not as uniform as our Center Cut Filet in height, but is offset by lower prices due to increased yield.

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36

TENDERLOIN STEAK Side Muscle Off End-to-End Cut Skinned

NAMP Code #1190-A SEARCH: STEAK FILET E\E

SYSCO # 4991693 4991703 4926141 4991716 4926160 4991743 5502909 4926204 4991771 4991798

GRADE Prime Prime Prime Prime Prime Prime Prime Prime Prime Prime

OZ. 4 5 6 7 8 9 10 12 14 16

PCS / CS 40 32 28 24 24 20 16 16 12 12

4925655 4925691 4926091 4925709 4926103 4925857 4925933 4926111 4926038 4926071

Reserve Reserve Reserve Reserve Reserve Reserve Reserve Reserve Reserve Reserve

4 5 6 7 8 9 10 12 14 16

40 32 28 24 24 20 16 16 12 12

These steaks are cut from the butt end of the Tenderloin right through until the surface area becomes 1".

This cut is not as uniform as our center cut filet in height but is offset by lower prices due to increased yield.

(continued)

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37

TENDERLOIN STEAK Side Muscle Off Head Steaks Only One Slit Metro Filets Skinned

NAMP Code #1189-A SEARCH: STEAK FILET METRO 1SLIT

SYSCO # 4924096 4924112 6956023 9592726 9592759 4929719 4829501 9875568

GRADE Choice Choice Choice Choice Choice Choice Choice Choice

OZ. 4 5 6 7 8 9 10 12

PCS / CS 40 32 28 24 24 20 16 16

4924136 4924140 4924151 4924160 9149501 4929727 4929731 9146101

Select Select Select Select Select Select Select Select

4 5 6 7 8 9 10 12

40 32 28 24 24 20 16 16

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40

Head Steaks / Two Slit Metro Filets

TENDERLOIN Side Muscle On

Side Muscle Side muscle on.

Exposed silver skin removed on barrel portion.

Wing muscle (ear, hook) left intact.

1-1/2" diameter minimum.

This is the most economical way to buy a Tenderloin Steak because the yield is increased approximately 25% by leaving the side muscle intact.

Some clients want the side muscle on but do not want the Head Steaks / Two Slit Metro Filets so for an upcharge, we will facilitate this request.

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41

TENDERLOIN FILET Side Muscle On

Head Steaks / Two Slit Metro Filets

Side Muscle On Barrel Steaks

Side muscle on.

Silver skin removed.

Wing muscle (ear, hook) left intact.

These steaks are cut starting from the butt end of the Tenderloin (which provides a double separation [two slits] in the side of the filet because the steak is cut across three separate muscles) providing normally three Head Steaks / Two Slit Metro Filets right through the main body muscle until the surface area becomes 1-1/2".

This cut is not as uniform as our Center Cut filet in both shape and height.

This cut is predominately used by the casual dining segment where the menu price does not justify a Center Cut Filet. These steaks are also used in Bacon Wrapped applications which can hide the imperfections of this specification.

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42

BONE-IN FILET

SEARCH: STEAK FILET B\I

SYSCO # 5032059 4930026 4930034

GRADE Choice Choice Choice

OZ. 10 12 14

PCS / CS 16 14 12

Variance can be 2 oz. on the upside. Limited supply - please check availability.

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48

STRIPLOIN 1 x 1 Striploin / Boneless

Tail Section Backfat

This picture shows the Striploin as we receive it from the packing plants.

We can buy them as what is referred to as a 1 x 1" (simply meaning a consistent 1" tail across the Striploin).

Backfat thickness has no firm specification so yielded steak weight can vary greatly. We rarely buy 1 x 1’s to process due to this inconsistency. A 0 x 1" Striploin (referred to as “steak ready”) has a tail that starts at 1" and tapers down to a 0" tail at the vein end of the Striploin. The backfat is trimmed to 1/4" or less. Due to predictable yields, this is how we buy Striploins.

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57

0 x 1 Striploin (Steak Ready)

STRIPLOIN

Fat / Trim Off Of A 1x1 Striploin

This picture shows the excess fat trim going from a 1 x 1 to a 0 x 1.

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58

STRIPLOIN

Cut Steaks

By Product Lean Meat

Fat Trim

This pictures shows the fat trim and by product lean meat going from a 0 x 1 Striploin to the actual cut steaks.

Even though the 0 x 1 Striploin is considered “Steak Ready”, there is still a considerable amount of fat trim and by product produced to get to the actual cut steak.

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59

Backstrap Off

1

7

2

STRIPLOIN

3 4

8

9

5

10

6

11

Backstrap On

Vein This pictures shows the finished cut “New York” Strip Steaks. Steaks 1 - 6 are backstrap off center cut steaks.

Steaks 7 and 8 are backstrap on center cut steaks.

Steaks 9 - 11 are backstrap on vein steaks (end cut strip steaks).

Note: Unless specially requested by the customer, USDA allows a one sided vein steak (meaning the steak will show the vein on one side of the steak only, the other side will be the center cut specification) to be sold as a center cut steak. There is an additional charge for the “no vein” specification.

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60

STRIPLOIN STEAK “Close Trim” Boneless Center Cut 1/8" Backfat 1/2" Tail Back Strap Off NAMP Code #1180-A SEARCH: STEAK STRIP C\C 1\8 1\2TL BSO

SYSCO # 4982320 4982353 4982363 4982387 4982411 4982528 4982544 4982563

GRADE Prime Prime Prime Prime Prime Prime Prime Prime

OZ. 6 7 8 9 10 12 14 16

PCS / CS 28 24 24 20 16 16 12 12

4982199 4982209 4982213 4982230 4982243 4982256 4982314 4982296

Reserve Reserve Reserve Reserve Reserve Reserve Reserve Reserve

6 7 8 9 10 12 14 16

28 24 20 18 16 16 12 12 (continued)

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61

STRIPLOIN STEAK Boneless Center Cut Back Strap Off 1/2" Tail NAMP Code #1180-A SEARCH: STEAK STRIP C\C 1\2TL BSO

SYSCO # 4986018 4986032 4986040 4986059 4986073 4985943 4983167 5248622

GRADE Prime Prime Prime Prime Prime Prime Prime Prime

OZ. 6 7 8 9 10 12 14 16

PCS / CS 28 24 24 20 16 16 12 12

4986093 4986107 4986131 4986149 4986168 4986182 4986193 4986202

Reserve Reserve Reserve Reserve Reserve Reserve Reserve Reserve

6 7 8 9 10 12 14 16

28 24 24 20 16 16 12 12 (continued)

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63

STRIPLOIN STEAK Boneless Center Cut Back Strap Off 1" Tail

NAMP Code #1180-A SEARCH: STEAK STRIP C\C 1TL BSO

SYSCO # 4986875 4986893 6477707 5086444 3573292 5085541 5085608 5249293

GRADE Choice Choice Choice Choice Choice Choice Choice Choice

OZ. 6 7 8 9 10 12 14 16

PCS / CS 28 24 24 20 16 16 12 12

4990505 4990562 5085430 4990596 4990622 4990653 4990713 4990733

Select Select Select Select Select Select Select Select

6 7 8 9 10 12 14 16

28 24 24 20 16 16 12 12

COPYRIGHT © 2006 BY SYSCO All Rights Reserved

66

STRIPLOIN STEAK Boneless Center Cut 1" Tail Back Strap On

NAMP Code #1180-A SEARCH: STEAK STRIP C\C 1TL

SYSCO # 5002623 5002644 7630403 5002660 9776329 5249661 9111931 4394268

GRADE Prime Prime Prime Prime Prime Prime Prime Prime

OZ. 6 7 8 9 10 12 14 16

PCS / CS 28 24 24 20 16 16 12 12

5002686 5002690 5249699 5002724 4961918 5249703 4509402 5249715

Reserve Reserve Reserve Reserve Reserve Reserve Reserve Reserve

6 7 8 9 10 12 14 16

28 24 24 20 16 16 12 12 (continued)

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67

STRIPLOIN STEAK Boneless End To End Style 1" Tail Back Strap On

NAMP Code #1180 SEARCH: STEAK STRIP E\E 1TL

SYSCO # 9606393 5003641 5248929 9815291 5441068 5248945 5441100 5441118

GRADE Choice Choice Choice Choice Choice Choice Choice Choice

OZ. 6 7 8 9 10 12 14 16

PCS / CS 28 24 24 20 16 16 12 12

5721758 5003690 5249014 5003767 5440854 5249046 5440888 5249059

Select Select Select Select Select Select Select Select

6 7 8 9 10 12 14 16

28 24 24 20 16 16 12 12

COPYRIGHT © 2006 BY SYSCO All Rights Reserved

70

STRIPLOIN STEAK Boneless End Cuts Only Complete Trim Denuded No Tail SEARCH: STEAK STRIP VEIN DENUDED

SYSCO # 9575259 5017518 0865691 5017549 5017571 5017698

GRADE Choice Choice Choice Choice Choice Choice

OZ. 6 7 8 9 10 12

PCS / CS 28 24 24 20 16 16

5017773 5017795 9645896 5017811 5017845 5017864

Select Select Select Select Select Select

6 7 8 9 10 12

28 24 24 20 16 16

Check availability.

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71

STRIPLOIN STEAK End Cuts Only 1" Tail Frozen Back Strap On

SEARCH: STEAK STRIP VEIN E\C 1TL FRZN

SYSCO # 5158047 5158053 5158060 5158070 5158080 5158094

GRADE Choice and Select Choice and Select Choice and Select Choice and Select Choice and Select Choice and Select

OZ. 6 8 9 10 12 14

Check availability.

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72

PCS / CS 28 24 20 16 16 12

STRIPLOIN STEAK Center Cut Bone In 1" Tail

NAMP Code #1179-A SEARCH: STEAK STRIP C\C B\I 1TL

SYSCO # 5004084 5004096 9315052 9398066 9345158 3289899

GRADE Prime Prime Prime Prime Prime Prime

OZ. 10 12 14 16 18 20

PCS / CS 16 14 12 10 8 8

5004256 5004282 5719463 3195930 5717889 3534625

Reserve Reserve Reserve Reserve Reserve Reserve

10 12 14 16 18 20

16 14 12 10 8 8 (continued)

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73

BEEF SHOULDER TENDER Teres Major Boneless Fat On

SEARCH: BEEF CHUCK SHLDR TENDER

SYSCO # 0921585

LB. 2 / 10 lb average

COPYRIGHT © 2006 BY SYSCO CORP All Rights Reserved

140

PCS / CS 2 10# vacs per case

BEEF SHOULDER TENDER Teres Major Boneless Skinned

SEARCH: STEAK CHUCK BSTRO MEDLLN

SYSCO # 0346577

OZ.2 5 - 14 oz

COPYRIGHT © 2006 BY SYSCO CORP All Rights Reserved

141

PCS / CS 10 lb / Vac 1

BEEF SHOULDER TENDER STEAKS Skinned Boneless “Chateau”

SEARCH:

SYSCO # 5166008 5166044

OZ.2 6 8

COPYRIGHT © 2006 BY SYSCO CORP All Rights Reserved

142

STEAK CHUCK BSTRO CHATEAU

PCS / CS 28 24

SHOULDER TENDER MEDALLIONS Boneless Skinned “Bistro Medallions”

SEARCH: STEAK CHUCK BSTRO MEDLLN

SYSCO # 5166168 5166249 5166253

OZ.2 2 3 4

COPYRIGHT © 2006 BY SYSCO CORP All Rights Reserved

143

PCS / CS 80 / VAC 4 48 / VAC 4 40 / VAC 4

BEEF SHOULDER TENDER SANDWICH STEAK Boneless Skinned Cubed

SEARCH: STEAK CHUCK BSTRO CBD

SYSCO # 5166271 5261359

OZ.2 6 8

Cubed Bistro Steak Sandwich SOAK MARINADE 4 cups warm water 32 oz. dark beer or cola 1 cup packed brown sugar 6 tbsp kosher salt 1/4 cup canola oil 1/4 cup lemon juice 2 oz. lime juice fresh Mix Ingredients Together Marinade 24 hours Discard Brine after one use For 8 lbs of Steaks

COPYRIGHT Š 2006 BY SYSCO CORP All Rights Reserved

144

PCS / CS 28 24

BEEF SHOULDER TENDER Teres Major Boneless Fat On

SEARCH: BEEF CHUCK SHLDR TENDER

SYSCO # 0921585

LB. 2 / 10 lb average

COPYRIGHT © 2006 BY SYSCO CORP All Rights Reserved

140

PCS / CS 2 10# vacs per case

BEEF SHOULDER TENDER Teres Major Boneless Skinned

SEARCH: STEAK CHUCK BSTRO MEDLLN

SYSCO # 0346577

OZ.2 5 - 14 oz

COPYRIGHT © 2006 BY SYSCO CORP All Rights Reserved

141

PCS / CS 10 lb / Vac 1

BEEF SHOULDER TENDER STEAKS Skinned Boneless “Chateau”

SEARCH:

SYSCO # 5166008 5166044

OZ.2 6 8

COPYRIGHT © 2006 BY SYSCO CORP All Rights Reserved

142

STEAK CHUCK BSTRO CHATEAU

PCS / CS 28 24

SHOULDER TENDER MEDALLIONS Boneless Skinned “Bistro Medallions”

SEARCH: STEAK CHUCK BSTRO MEDLLN

SYSCO # 5166168 5166249 5166253

OZ.2 2 3 4

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143

PCS / CS 80 / VAC 4 48 / VAC 4 40 / VAC 4

BEEF SHORTLOIN

The picture above is the way we receive Shortloins from the packing plants.

The Shortloin consists of two major muscles: the Striploin and the Tenderloin.

Out of this sub-primal, we produce Porterhouse Steaks, T-Bone Steaks, Bone-In Filets and Bone-In New York Strip Steaks.

This picture shows the considerable amount of fat trim and bone produced while manufacturing the steaks.

COPYRIGHT Š 2006 BY SYSCO CORP All Rights Reserved

89

Vein 1

BEEF SHORTLOIN 2

6

7

11

5

3

4

8

9

12

13

10

14

Steaks 1 - 4 are standard Porterhouse Steaks that include the vein in the strip side of the steak.

Steaks 5 - 7 are considered “no vein” Porterhouse Steaks, due to the fact that there is no vein in the strip side of the steak yet still has at least a 1-1/2" Tenderloin diameter measured from the bone to the edge of the Tenderloin.

Steaks 8 -11 are T-Bone Steaks which means that the Tenderloin diameter measures 1 to 1-1/2".

Steaks 12 - 14 are Bone-In Strip Steaks.

COPYRIGHT © 2006 BY SYSCO CORP All Rights Reserved

90

PORTERHOUSE STEAK 1/2" Tail No Vein

NAMP Code #1173 SEARCH: STEAK PORTER 1\2TL N\V

SYSCO # 5093255 5093267 5087519 5087525 5040686 5040710 0148668

GRADE Prime Prime Prime Prime Prime Prime Prime

OZ. 16 18 20 22 24 26 28

PCS / CS 10 8 8 8 7 6 6

5041485 4840595 5041492 5041508 5041526 5041536 5041555

Reserve Reserve Reserve Reserve Reserve Reserve Reserve

16 18 20 22 24 26 28

10 8 8 8 7 6 6 (continued)

COPYRIGHT Š 2006 BY SYSCO CORP All Rights Reserved

91

PORTERHOUSE STEAK 1/2" Tail No Vein

NAMP Code #1173 SEARCH: STEAK PORTER 1\2TL N\V

SYSCO # 5236528 3864394 5236558 5236570 5236647 5236662 5040815

GRADE Choice Choice Choice Choice Choice Choice Choice

OZ. 16 18 20 22 24 26 28

PCS / CS 10 8 8 8 7 6 6

5236720 5041324 5041403 5041437 5236817 5236823 5041460

Select Select Select Select Select Select Select

16 18 20 22 24 26 28

10 8 8 8 7 6 6

COPYRIGHT © 2005 BY SYSCO CORP All Rights Reserved

92

PORTERHOUSE STEAK 1/2" Tail

NAMP Code #1173 SEARCH: STEAK PORTER 1\2TL

SYSCO # 5093200 5093218 5237468 5237476 5041687 5041696 5041700

GRADE Prime Prime Prime Prime Prime Prime Prime

OZ. 16 18 20 22 24 26 28

PCS / CS 10 8 8 8 7 6 6

5237488 5237492 5237506 5041666 5237514 5237520 5237534

Reserve Reserve Reserve Reserve Reserve Reserve Reserve

16 18 20 22 24 26 28

10 8 8 8 7 6 6

5237567 1111624 5237548 9565557 5237577 5041773 5041799

Choice Choice Choice Choice Choice Choice Choice

16 18 20 22 24 26 28

10 8 8 8 7 6 6 (continued)

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93

PORTERHOUSE STEAK 1/2" Tail

NAMP Code #1173 SEARCH: STEAK PORTER 1\2TL

SYSCO # 5237589 3854338 1937259 9565805 5237595 5041801 5041811

GRADE Select Select Select Select Select Select Select

OZ. 16 18 20 22 24 26 28

COPYRIGHT © 2006 BY SYSCO All Rights Reserved

94

PCS / CS 10 8 8 8 7 6 6

T-BONE STEAK 1/2" Tail

NAMP Code #1174 SEARCH: STEAK TBONE 1\2TL

SYSCO # 5037793 5200449 5040221 5040268 5040309

GRADE Prime Prime Prime Prime Prime

OZ. 14 16 18 20 22

PCS / CS 12 10 8 8 8

5037848 5237639 3951720 5037900 5548367

Reserve Reserve Reserve Reserve Reserve

14 16 18 20 22

12 10 8 8 8

5237643 5237652 4074845 5237660 5040427

Choice Choice Choice Choice Choice

14 16 18 20 22

12 10 8 8 8

5237676 5237686 3854239 5237696 5040643

Select Select Select Select Select

14 16 18 20 22

12 10 8 8 8

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95

RIBEYE

Lip / “Tail”

Boneless, Lip On This picture shows how we receive “Lip-On” Ribeyes from the packing plants.

Approximate Lip / “Tail” length is 2".

Excess Tail Trim

More Trim This picture shows the extra trimming we do to trim the Ribeye down to the point where we can cut steaks.

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75

RIBEYE Loin End

Chuck End

This picture shows the Lip On Ribeye cut into steaks.

The loin end of the Ribeye actually marries up to the Striploin which is why the Loin End Steaks on the Ribeye resemble a New York Strip Steak.

As you move to the Chuck End of the Ribeye, the meat become more fatty, especially the kernel “star” fat in the steaks.

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76

Loin End 1

7

RIBEYE 2

3

8 Kernel Fat “Star Fat”

4

9

5

10

6

11

12 Chuck End

Picture 1 through 12 takes you from the Loin End of the Ribeye through the Chuck End. Notice how the “Kernel fat becomes more prevalent. As the grade of the Ribeye gets better, this kernel fat becomes more pronounced and, at times, offensive.

These steaks show a 1" tail.

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77

RIBEYE ROLL STEAK Boneless 0" Tail

NAMP Code #1112 SEARCH: STEAK RIBEYE BNLS 0TL

SYSCO # 5158294 5158300 5158314 9544917 9874140 9544834 9111832 9111956 5158326

GRADE Prime Prime Prime Prime Prime Prime Prime Prime Prime

OZ. 4 5 6 8 10 12 14 16 18

PCS / CS 40 32 28 24 16 16 12 12 10

5158334 5158342 5018142 5018165 5013829 5018185 4169827 5018192 5018219

Reserve Reserve Reserve Reserve Reserve Reserve Reserve Reserve Reserve

4 5 6 8 10 12 14 16 18

40 32 28 24 16 16 12 12 10 (continued)

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78

RIBEYE STEAK Boneless 1" Tail

NAMP Code #1112-B SEARCH: STEAK RIBEYE BNLS 1TL

SYSCO # 5158379 5158383 5158393 5237773 4117776 5013582 3981859 5237781

GRADE Prime Prime Prime Prime Prime Prime Prime Prime

OZ. 4 5 6 8 10 12 14 16

PCS / CS 40 32 28 24 16 16 12 12

5018243 5018256 5018272 5018294 4962379 5237827 5364989 0674077

Reserve Reserve Reserve Reserve Reserve Reserve Reserve Reserve

4 5 6 8 10 12 14 16

40 32 28 24 16 16 12 12 (continued)

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80

RIBEYE Boneless, Lip On Jaccarded Netted

NAMP Code #112-A SEARCH: BEEF RIBEYE LIPON JAC\NET

SYSCO # 3867157 3275617

GRADE Choice LO Ribeye Jaccard & Net Select LO Ribeye Jaccard & Net

LB. 15 up

PCS / CS 2

15 up

2

Many people like the select ribeye jaccarded to bring it closer to the tenderness of choice while eliminating customer complaints about too much star/kernal fat.

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82

RIBEYE “BONE IN”

“Export Ribeye” This picture shows the Bone-In Ribeye also referred to as the “Export Ribeye” as we receive it from the packing plants.

This picture shows the trim we produce to get the Ribeye to where we can cut steaks.

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83

RIBEYE “BONE IN”

Loin End

Bone

Kernel Fat

Chuck End

This picture shows the Bone-In Rib Steaks from the loin end through the chuck end.

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84

RIB STEAK Bone In 1" Tail

NAMP Code #1103 SEARCH: STEAK RIBEYE B\I 1TL

SYSCO # 5025865 5025875 5025889 5441589 5025897 5025905

GRADE Prime Prime Prime Prime Prime Prime

OZ. 10 12 14 16 18 20

PCS / CS 16 14 12 10 8 8

5025590 5025642 5025685 5025691 5025707

Reserve Reserve Reserve Reserve Reserve

10 12 14 16 18

16 14 12 10 8

6904148 9909128 5821053 5821152 5025253 5025272

Choice Choice Choice Choice Choice Choice

10 12 14 16 18 20

16 14 12 10 8 8

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85

RIBEYE “BONE IN”

“Export Ribeye” This picture shows the Bone-In Ribeye also referred to as the “Export Ribeye” as we receive it from the packing plants.

Fat Trim and Waste

This picture shows not only the trim we produce when making Frenched Ribeye Steaks, but if you look between the steaks, those Boneless Ribeye Steaks are also considered by products.

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86

Loin End 2 3

1

9

RIBEYE “BONE IN”

4

10

5

6

8

7

12

11

14

15 Chuck End

This picture clearly shows why Frenched Ribeye Steaks (even numbered) are upward of $2 pound higher in price than a standard Bone-In Ribeye Steak. The Frenched Ribeye steak requires it’s own full bone which yields a large amount of wedge cut boneless Ribeye Steaks (odd numbers) that we have to sell at a discount.

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87

RIB STEAK Frenched Bone In

SEARCH: STEAK RIBEYE B\I FRNCH

SYSCO # 5241638 5033145 5241643 5033164 5158417 9552662

GRADE Prime Prime Prime Prime Prime Prime

OZ. 16-18 18-20 20-22 22-24 24-26 26-28

PCS / CS 7 7 7 7 7 7

5029727 5029840 5029881 5029907 5029945

Reserve Reserve Reserve Reserve Reserve

16-18 18-20 20-22 22-24 24-26

7 7 7 7 7

5158445 5034014 5158452 5158462 5034048

Choice Choice Choice Choice Choice

16-18 18-20 20-22 22-24 24-26

7 7 7 7 7

Our Frenched Ribeye steaks are carefully cut by hand.

Each steak is a work of art and really brings excitement to the dining experience.

Knife cut only, no sawcuts!

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HANGING TENDER Boneless Frozen

SEARCH: STEAK HANGER TENDER FRZN

SYSCO # 5166451

GRADE Reserve - Frozen

OZ. 6 oz -19 oz

PCS / CS approx 12 pcs/cs

5166471

Choice - Frozen

6 oz -19 oz

approx 12 pcs/cs

Similar to skirt in texture. Not be be confused with tenderloin.

French call it the "onglet" and have long valued it because of its strong flavor.

Located in the diaphragm of the animal by the kidney.

Most Chef's will marinate the meat, cook to a medium rare and slice against the grain.

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158

CLOD HEART Beef Chuck, Shoulder Clod Boneless

NAMP Code #114-C

The Clod Heart is from the shoulder of the beef carcass.

This comes to us from the packing plant weighing about 10 lbs.

It is broken down as shown in the following pictures.

The following pages which feature the Casino Roast and Pub Steaks are the products we produce out of the Clod Heart.

CLOD HEART Beef Chuck, Shoulder Clod Boneless

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145

Stew

CLOD HEART Beef Chuck, Shoulder Clod Boneless

Stew

CLOD HEART Beef Chuck, Shoulder Clod Boneless

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146

CLOD HEART STEAKS

Due to the nature of the muscle, the steaks will have various shapes.

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147

CHUCK ROLL Beef Chuck “Chef Ready”

SEARCH: BEEF CHUCK ROLL CHEF READY

SYSCO # 5156386

GRADE Reserve

LB. 8 - 10 lb avg

PCS / CS 2

3164738

Choice

8 - 10 lb avg

2

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163

BEEF SHORT RIB

3 Bones This picture shows the 3-Bone Short Rib as we receive it from the packing plants.

Trim This picture shows the limited trim we produce in manufacturing 3-Bone Short Ribs.

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150

BEEF SHORT RIB

This picture shows the Short Ribs from end to end.

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151

PORK LOIN Rib Rack Frenched 8 Bone

SEARCH: PORK RACK 8BN FRCHD

SYSCO # 5177768 5177789

LB. 5 lb avg 5 lb avg

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176

PCS / CS 4 2

180

1"

LAMB LOIN CHOPS Domestic 1" Tail

1" 1/4"

1" SEARCH:

SYSCO # 5180502 5211958 5180551 5180565 5180593 3006848

GRADE Choice Choice Choice Choice Choice Choice

OZ. 3 4 5 6 7 8

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181

LAMB CHOP LOIN 1 TAIL

PCS / CS 48 40 32 24 24 20

1"

LAMB LOIN CHOPS Domestic 1/4" Tail

1" 1/4"

1" SEARCH:

SYSCO # 5180627 5180654 5180668 5180680 5180706 9234337

GRADE Choice Choice Choice Choice Choice Choice

OZ. 3 4 5 6 7 8

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182

LAMB CHOP LOIN 1\4 TAIL

PCS / CS 48 40 32 24 24 20

LAMB RACK Domestic Split Frenched

SEARCH: LAMB RACK FRCHD DOM

OTHER DOMESTIC FRENCHED LAMB RACK PRODUCTS SYSCO # GRADE SIZE PCS / CS 5210679 1.5" Frenched, 1/2 Rack 4 pcs Cap-On, Fresh, 1" Tail 5210695 1.5" Frenched, 1/2 Rack 4 pcs Cap-Off, Fresh, 1" Tail (like the racks shown in photo)

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183

LAMB RACK Split and Chined Domestic

SEARCH: LAMB RACK SPLIT CHINED DOM

SYSCO # 5246016

GRADE Lamb Rack Split & Chine Cap On Gross Weight (very little waste)

SZ 1/2 Rack

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184

PCS / CS 4

LAMB LEG Domestic Boneless Netted Close Trim

NAMP Code #234 SEARCH: LAMB LEG BNLS NETTED

SYSCO # 3006871

GRADE Choice

SZ 2 / 6 lb average

PCS / CS To order

The fat cover is trimmed down to 1/4” as opposed to 3/4” on a NAMP spec. leg.

People like using this because it is a fresh product and the yield is great due to the extra trimming.

“Very user friendly.”

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185

TOP SIRLOIN BUTT STEAK

Fat / Trim / Tips

2/3 rd’s Cut Steaks “Premium” Baseball Steaks

These photos show both our 2/3 rd’s cut Top Sirloin Steaks and what we refer to as our “Premium” Baseball Cut Sirloin Steaks. We make one cut along the natural seam of the Top Butt Sirloin Heart Muscle.

This splits the muscle into a 2/3 / 1/3 proportion. The 2/3 rd’s piece produces our 2/3 rd’s cut Top Sirloin Steaks and the 1/3 rd piece, which is a very tender muscle due to the fact that it is not a working muscle.

This 1/3 rd piece produces a Premium Baseball Top Sirloin Steak.

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103