Buckhead Beef Cut Shop by Sysco Connecticut

2013

Buckhead Beef Rhode Island new englands premier state of the art meat cutting facility

Temperature controlled shipping and receiving areas to insure cold chain integrity and the highest sanitation standards.

old world hand trimming and selection by the region's most experienced meat cutters.

Automated portion control, utilizing the most advanced technology available. Precise sizing guarantees product uniformity and maximizes yield, creating the finest, most economical finished product.

State of the Art packaging equipment, all product packaged individually or in bulk per customer deď&#x20AC; mand. Each package is identified with a freeze by date.

Table of Contents About Buckhead Rhode Island Top 10 Reasons Beef Chart Doneness Chart

chuck Flat Iron Clod Heart Roast Pub Steaks

The Rib Frenched “Cowboy” Ribeye Steaks Frenched “Split-Bone In Cowboy” Rib Eye Steaks Boneless RibEye Steaks

Short Loin Porterhouse Steaks T-Bone Steaks Bone In NY Strip Steaks “Kansas City Style” Bone In Filet Mignon

New ork Strip NY Striploin Steaks-Center Cut NY Striploin Steaks-End to End NY Striploin Steaks-End Steaks

Tenderloin Tenderloin/Filet Barrel Cut

Tenderloin /Filet Center Cut Tenderloin /Filet Center Cut Tenderloin /Filet CONSO (Chain on, Silver off) End to End Tenderloin /Filet By Products

Sirloin Butt Sirloin Top Butt Steaks “Baseball Cut” Sirloin Top Butt Steaks 2/3rd’s Cut “Strip Style” Sirloin Cap Steak

Plate/Diaphram/Short Rib Skirt Steaks Hanger Steaks Short Ribs Traditional 3 Bone Short Ribs Specialty Cuts Short Ribs Specialty Cuts Traditional

Who We Are

Marbling Illustrations The Facts Menu Analysis C.A.B. Brand Analysis

2    7 8 9 10 11 12 13 13 14 15 16 17 18 18 19 20 21 22 23 24 25 26 27 28 28 29 30 31 31 32 32 33 34 35 36 37 38 39 40 41 42 43

Certified Angus Beef ® Brand...your product solution ★ The highest quality beef with the greatest availability ★ Takes the confusion out of buying beef ★ Gives you an advantage over the competition ★ Ensures product integrity and consistency in every box with the industry’s most extensive tracking system ★ The category leader in quality, availability, market share, customer recognition and marketing support

Exceeding standards for USDA Prime, Choice and Select graded beef. Certified Angus Beef ® brand 10 science-based specifications

USDA Prime, Choice and Select 2 specifications

Marbling – the key to flavor

Modest or higher marbling

Various marbling specifications for each grade. USDA Select and the majority of USDA Choice do not contain enough marbling to quality for the Certified Angus Beef ® brand (See pyramid).

Medium or fine marbling texture

No specification

Maturity

“A” maturity for each, lean and skeletal characteristics—cattle harvested younger than approximately 30 months of age

Consistent sizing ensures thicker steaks and consistent plate presentation for each customer

4 5 6

Can include both “A” and “B” maturity cattle. “B” maturity are cattle harvested at approximately 30-42 months of age.

Variation in product size and plate presentation. Accepts all ranges of ribeye and carcass weight.

10- to16-square-inch ribeye area

No specification, accepts industry extremes of 7- to 20-square-inch ribeye area

Less than 1,000 pound hot carcass weight

No specification, may include large carcasses and industry extremes of 1,250 pound hot carcass weight

Less than 1-inch fat thickness

No specification

Quality Appearance and Tenderness

7 8

Superior muscling restricts influence of dairy cattle

No specification

Practically free of capillary rupture ensures quality appearance

No specification

No dark cutters ensures consistent appearance and flavor

No specification

No neck hump exceeding 2 inches safeguards against Brahman cattle-influence which have more variation in tenderness

No specification

Licensing is easy! ★ Ask for complete details on how you can capitalize on the Certified Angus Beef ® brand items you are serving The Certified Angus Beef ® brand name, marks, and slogans are service/trademarks of Certified Angus Beef LLC. © 2009 All rights reserved. Printed in the U.S.A. 11-104-3/09. 4388

Chuck Top Blade Steak

Shoulder Petite Tender Medallions

Mock Tender Roast

Shoulder Petite Tender

3201 Frederick Ave., St. Joseph, MO 64506 (816) 383-5100 â&#x20AC;˘ www.angus.org

American Angus Association

Shoulder Top Blade Steak (Flat Iron)

Short Ribs

Chuck Eye Roast

Brisket, Flat Half

Shank Cross Cut

Brisket, Point Half

FORE SHANK 4%

CHUCK 26%

Tenderloin Steak (Filet Mignon)

Tenderloin Roast (Filet Mignon)

Flank Steak

Roast Stew Braise Pot Roast

Grill or Broil Marinate & Grill or Broil Skillet Stir-Fry

Key to Recommended Cooking Methods

Skirt Steak

SHORT PLATE & FLANK

Boneless

Tri-Tip Steak

FLANK 4%

A2 Blade Roast Chuck Eye Roast

A1 Ground Beef Beef for Stew

Tip Roast, Cap Off

Eye Round Steak

Bottom Round Roast

Tip Steak

Top Round Steak

Bottom Round Steak

E3 Ground Beef E4 Tip Steak Tip Roast Cubes for Kabobs

E2 Top Round Roast Round Steak Bottom Round Roast Eye Round Steak Cubed Steak

Of the retail cuts, on a carcass weight basis: 31% are steaks 31% are roasts 38% is ground beef and stew meat

A 1200 pound, Yield Grade 3 steer yields 435 pounds of retail cuts from a 750 pound carcass.

A 1200 pound, Yield Grade 2 steer yields 502 pounds of retail cuts from a 750 pound carcass.

A 1200 pound, Yield Grade 1 steer yields 518 pounds of retail cuts from a 750 pound carcass.

Boneless Rump Roast

Eye Round Roast

Boneless

Round Steak

E1 Boneless Rump Roast

D3 Wedge Bone Sirloin

D2 Flat Bone Sirloin

D1 Pin Bone Sirloin

D1, D2, D3 Boneless Sirloin Steak

D3 D1 D2

H1 Flank Steak Flank Steak Rolls Ground Beef Inside Skirt

ROUND

G2 Ground Beef Skirt Steak

G1 Short Ribs

C3 Porterhouse Steak

C1, C2 T-Bone Steak

C1, C2, C3 Top Loin Steak Tenderloin Roast Tenderloin Steak

G1, G2 Beef for Stew

B2 Back Ribs

B1 Rib Roast Rib Steak Ribeye Roast Ribeye Steak

Meat cut photos and key to recommended cooking methods courtesy of The Beef Checkoff. 01/07

F3 Brisket

F2 Ground Beef Beef for Stew

F1 Shank Cross Cut

A4 Flanken Style Ribs

A3 Arm Pot Roast Chuck Pot Roast

ROUND 27%

A3, A4 Short Ribs Mock Tender

Top Sirloin Steak

SIRLOIN 9%

Tri-Tip Roast

Sirloin Steak, Round Bone

SIRLOIN

Sirloin Steak, Flat Bone

SHORT LOIN 8%

SHORT PLATE 5.5%

RIB 9.5%

Porterhouse Steak

T-Bone Steak

Boneless

Back Ribs

LOIN

Top Loin Steak

Rib Steak, Small End

BRISKET 6%

Brisket, Whole

BRISKET & FORESHANK

Flanken Style Ribs

Chuck Pot Roast

Under Blade Pot Roast

Boneless

Ribeye Steak

Ribeye Roast Boneless

Rib Roast, Small End

RIB

Rib Roast, Large End

Blade Roast

Ground Beef

Cubed Steak

Arm Pot Roast

7-Bone Pot Roast

CHUCK

Beef for Kabobs

Beef for Stew

OTHER CUTS

ANGUS BEEF CHART

Beef Chuck, Shoulder Clod

Information front shoulder,very flavorful

Cuts from thechuck 1.Teres Maor 2.Flat Iron 3.Clod Heart Roast .Pub Steak

Chuck Shoulder Tender/Teres Major Muscle/Characteristics-Bistro Medallions are cut from the Chuck Shoulder (Clod) Arm Roast NAMP# 114F. This is sold either “Whole”Teres Major, or Portioned into “Bistro”style Medallions. This is a very tender and juicy muscle that offers versatility and profitability.

Menu Buzzwords-TeresMajor, Shoulder Tender, Shoulder Chateau, Bistro Medallions, Bistro Tender, Petite Tender, Petite Tender Medallions, Petit Tournedos, Tender Steak Medallions.

Applications-As a teres major this should be

peeled, seared or grilled and sliced and fanned out on the plate for optimal tenderness and visual presentation. As “Bistro”Medallions, they should be pan seared or sautéed and served as would a Filet Medallion. Although priced reasonably compared to the “Middle”Meats, it would be suggested that an upscale presentation be used to add a large profitable markup.

Beef Shoulder Tender Thai Beef Salad using Teres Major

Stock Status S S S D

Item Code

Pack Size

Brand

Description

7142977

1/10#AVG

PACKER

BEEF SHOULDER TNDR CH T MAJOR

0243253

3/15# AVG

BCH IMP

BEEF CHUCK SHOULDER TENDER CH

1251862

5/10.5 LB

TWORVRS

SHLDR TERRES MAJOR SEL FRZ

0355937

1/10# AVG

CAB

BEEF CHUCK SHOULDER TENDER

S=STOCKED D=DEMAND STATUSorder by 11:30am for next day delivery! =CERTIFIED ANGUS BEEF® BRAND

Rhode Island

Flat Iron Muscle/Characteristics-Flat Iron Steaks are cut from

the Chuck Shoulder (Clod) Top Blade NAMP# 114D. This is sold either cleaned Whole or Portioned. The Flat Iron is a flavorful, juicy, well marbled steak.

Menu Buzzwords-Menu Buzzwords-Flat Iron Steak, Steak Strips, Flat Iron Steak Strips

Applications-The Flat Iron can be Grilled or Pan Broiled

as you would a Strip or Rib eye steak. It resembles a Flank steak in shape. It is perfect to be grilled and sliced for Fajitas, Sandwiches, and Salads. Profitably priced and versatile for any menu from casual to white tablecloth.

Flat Iron Steak Grilled Flat Iron Steak Flat Iron Steak Portioned

Stock Status S

Item Code

Pack Size

Brand

Description

0808578

/12#AVG

CAB

5170729

16/10 OZ

CABBHNP

S S D

5181452

28/6 OZ

BHB/NPM

STEAK CHUCK FLAT IRON CHOICE

5262227

24/8 OZ

BHB/NPM

STEAK CHUCK FLAT IRON CH

9463621

16/10 OZ

BHB/NPM

STEAK CHUCK FLAT IRON CH

BEEF CHUCK FLAT IRON STEAK CHUCK FLAT IRON

S=STOCKED D=DEMAND STATUSorder by 11:30am for next day delivery! =CERTIFIED ANGUS BEEF速 BRAND

Rhode Island 9

Clod Heart Roast Muscle/Characteristics-The shoulder clod

offers exceptional beef flavor and finely textured marbling that is well-dispersed throughout the cut. The clod heart’s smaller size,compared to an inside round,means less cooking time and less time under a heatlamp or buffet table.That makes it a fresher, juicier and more eye-appealing feature item.

Menu Buzzwords-

Shoulder roast, chuck roast or clod heart.

Applications-Ideal for buffets,banquets

and carving stations•Holds up well under a heat lamp•Slice and merchandise as roast beef on banquet menus•Ideal for kabobs

Clod Heart Roast

Stock Status S

Item Code

Pack Size

0808697

1/8# AVG

Brand

Description CAB

BEEF CHUCK SHOULDER CLOD HEART

Rhode Island

Pub Steaks Muscle/Characteristics-Pub Steaks are cut from the

shoulder clod sold completly denuded and portioned. Pub steaks are flavorful, jucy and well marbled.

Menu BuzzwordsPub steak, Ranch Steak, Clod Heart Steak

Applications- The pub steak can be grilled or seared as you

would any other steak. Resembles a Cullotte. Economical and flavorful. Perfect as a combo steak for a Surf and Turf Special.

Stock Status D S D D

Item Code

Pack Size

Brand

7667682

20/8OZ

5257983

24/8 OZ

BHB/NPM

STEAK CHUCK SHLDR PUB\RANCH CH

0360370

16/10 OZ

BHB/NPM

STEAK CHUCK SHLDR PUB\RANCH CH

5258007

16/12 OZ

BHB/NPM

STEAK CHUCK SHLDR PUB\RANCH CH

CABBHNP

Description STEAK CHUCK SHLDR PUB\RANCH

S=STOCKED D=DEMAND STATUSorder by 11:30am for next day delivery! =CERTIFIED ANGUS BEEF速 BRAND

Rhode Island

the Rib

Information available as a whole roast or portioned into steaks with or without bones. always a favorite Availability

Supc Code

0976540

Pack Size

Brand

Description

1/28#AVG BHB/NPM

BEEF RIBEYE 109 CH

0800183

2/20#AVG BHB/NPM

BEEF RIB 109 CAP OFF SCOOP CH

8222309

4/16#UP

CAB

BEEF RIBEYE EXPORT B\I CH

0808537

1/17#AVG

CAB

BEEF RIBEYE EXPORT

2958742

2/16# UP

8142002

5/15#UP

CAB

BEEF RIBEYE LIPON CH

0319725

1/13#AVG

CAB

BEEF RIBEYE LIPON

3053972

5/13.5UP

PACKER

BEEF RIBEYE LIPON CH 112A FP

3609765

1/13# UP

BHB/NPM

BEEF RIBEYE LIPON CH

8426769

3/14-17#

BCH BLK

BEEF RIBEYE LPON BNLSSELCT

6663728

5/13.5UP

PACKER

BEEF RIBEYE LIPON SEL 112A

1060946

5/13.5UP

PACKER

BEEF RIBEYE LIPON 112A

MALCOLM BEEF RIBEYE EXPORT CH

6663504

1/12#AVG PACKER

BEEF RIBEYE LIP-ON NO-ROLL

6752901

2/16# UP

RNCHGRL

BEEF RIBEYE LIPON 112A USA

7141775

TWORVRS

BEEF RIBEYE LIPON N/R ENHNCD

1669805

BHB/NPM

BEEF RIBEYE LIPON N\R IMP

3/12-14# 1/13.5#A

Cuts fromThe Rib 1.Frenched Cowboy 2.Frenched Split Bone Cowboy 3.Boneless Rib Eye

Frenched “Cowboy” Ribeye Steaks Muscle/Characteristics-The Cowboy RibeyeSteaks are cut from 2X2 Export Ribs NAMP# 109E. The steaks are cut at each bone and are frenched for presentation.

Applications-The Cowboy Ribeye can be Grilled or Pan Seared, and finished in the oven. The King of steaks with the bone frenched is a steak lovers dream come true. High end accompaniments are appropriate and ensure getting the high $$ this cut will command

Stock Status D D D D D

Item Code

Pack Size

Menu Buzzwords -Cowboy Ribeye Steak, FrenchedCowboy Rib Steak, Bone In Rib Steak

Brand

Description

0782450

7/18 OZ

CABBHNP

STEAK RIBEYE B\I FRNCH T\E

0782470

7/20 OZ

CABBHNP

STEAK RIBEYE B\I FRNCH T\E

0782494

7/22 OZ

CABBHNP

STEAK RIBEYE B\I FRNCH T\E

5158425

7/22-24Z

CABBHNP

STEAK RIBEYE B\I FRNCH

5034014

7/18-20Z

BHB/NPM

STEAK RIBEYE B\I FRNCH CH

S=STOCKED D=DEMAND STATUSorder by 11:30am for next day delivery! =CERTIFIED ANGUS BEEF® BRAND

Rhode Island 13

Frenched “Split-Bone In Cowboy” Rib Eye Steaks Muscle/Characteristics--The Cowboy Ribeye

Steaks are cut from 2X2 Export Ribs NAMP# 109E. Each bone is split giving better yield of the Export and lowering the portion cost from a “full”bone Cowboy, but still having the frenched presentation.

Menu Buzzwords - Cowgirl Ribeye Steak, FrenchedCowgirl Rib Steak, Bone In Rib Steak.

Presentation-The Cowboy Ribeye can be Grilled or Pan Seared, and finished in the oven. The King of steaks with the bone frenched is a steaks lovers dream come true. High end accompaniments are appropriate and ensure getting the high $$ this cut will command. This steak should always be served split side down(flat side) for apperance.

Stock Status D D D

Item Code

Pack Size

Brand

Description

6050813

7/16-18Z

CABBHNP

STEAK RIBEYE SPLITBN FRCHD

6045415

7/18-20Z

CABBHNP

STEAK RIBEYE SPLITBN FRCHD

1124296

10/16 OZ

BUCKHD

STEAK RIBEYE B\I FRNCH SPLITBN

S=STOCKED D=DEMAND STATUSorder by 11:30am for next day delivery! =CERTIFIED ANGUS BEEF® BRAND

Rhode Island 14

Boneless RibEye Steaks Muscle/Characteristics-The Ribeye Steaks are cut

from Lip On Boneless RibeyesNAMP# 112A. The steaks are cut into portions from end to end. Therefore there will be a proportionate amount of Chuck end steaks to loin end. The higher the grading the larger the seam and kernel fat will be on the chuck end.

Menu Buzzwords-Ribeye

Steak, Delmonico Steak, Rib Steak, Spencer Steak, Beauty Steak, Market Steak

Applications-The Boneless Ribeye should be Grilled or broiled. This is a very tender, flavorful cut that commands a high ticket price to the end user. It is viewed as a “special treat”, and should be marked up accordingly.

Stock Status D S D D D D

Item Code

Pack Size

Brand

Description

8405342

16/12 OZ

CABBHNP

STEAK RIBEYE BNLS 0"TL

8405367

12/14 OZ

CABBHNP

STEAK RIBEYE BNLS 0"TL

5237716

12/16 OZ

CABBHNP

STEAK RIBEYE BNLS 0"TL

5020316

10/18 OZ

CABBHNP

STEAK RIBEYE BNLS 0"TL

5237878

16/12 OZ

BHB/NPM

STEAK RIBEYE BNLS 1"TL SEL

3803277

12/14 OZ

BHB/NPM

STEAK RIBEYE BNLS 1"TL SEL

S=STOCKED D=DEMAND STATUSorder by 11:30am for next day delivery! =CERTIFIED ANGUS BEEF® BRAND

Rhode Island

Short Loin

Information Combination of Striploin and tenderloin with the bone

Availability

Supc Code

Pack Size

0715367

1/24#AVG

0154518

1/20#

Brand

Description CAB

BHB/NPM

BEEF SHORTLOIN 0X1 CAB 1 PC/CS BEEF SHORTLOIN 0X1 CH

Cuts fromThe Short Loin 1.Porterhouse 2TBone 3.Bone in N Strip .Bone in Filet

Porterhouse Steaks Muscle/Characteristics-Porterhouse Steaks are cut

from the Sirloin End of the Shortloin NAMP# 174. The Shortloin consists of the Striploin and Tenderloin connected by a T –Shaped Bone. To be classified as a Porterhouse the steak must have at least 1 ¼”of Filet from the center bone. The Porterhouse is a prized cut for having the best of 2 cuts, however, the larger end of the filet comes with the vein end of the strip. There are only 1 to 2 No-Vein Porterhouse Steaks per shortloin and if specified would come with an upcharge.

Menu Buzzwords-

Porterhouse Steak, T-Bone Steak, Bisteccaalla Fiorentina, Tuscan Style.

Applications-The Porterhouse should be grilled or Broiled and can be served on the bone, or will often be cut off the bone tableside (for 2). Great care and precision are necessary to get both the strip side and filet side done to the same temperature at the same time.

Stock Status D D D D D

Item Code

Pack Size

Brand

Description

5237146

8/18 OZ

CABBHNP

STEAK PORTER 1\2"TL

4481099

8/20 OZ

CABBHNP

STEAK PORTER 1\2"TL

0782330

6/30 OZ

CABBHNP

STEAK PORTER 1\4"TL

5237548

8/20 OZ

BHB/NPM

STEAK PORTER 1\2"TL CH

5237595

7/24 OZ

BHB/NPM

STEAK PORTER 1\2"TL SEL

S=STOCKED D=DEMAND STATUSorder by 11:30am for next day delivery! =CERTIFIED ANGUS BEEF® BRAND

Rhode Island 17

T-Bone Steaks Muscle/Characteristics- T-Bone Steaks are cut

from the Center of the Shortloin NAMP# 174. The Shortloin consists of the Striploin and Tenderloin connected by a T –Shaped Bone. The T-Bone will always have a Center –Cut Strip side but the Filet side can be as small as ½”.

Menu Buzzwords-

T-Bone Steak, Bisteccaalla Fiorentina, Tuscan Style.

Applications-The T-Bone should be grilled or Broiled and should be served on the bone. Great care and precision are necessary to get both the strip side and filet side done to the same temperature at the same time.

Stock Status D D D D

Item Code

Pack Size

Brand

5037716

8/18 OZ

4074845

8/18 OZ

5237623

8/20 OZ

5237686

10/16 OZ

CABBHNP BHB/NPM CABBHNP BHB/NPM

Description STEAK TBONE 1\2"TL STEAK TBONE 1\2"TL CH STEAK TBONE 1\2"TL CH STEAK TBONE 1\2"TL SEL

S=STOCKED D=DEMAND STATUSorder by 11:30am for next day delivery! =CERTIFIED ANGUS BEEF® BRAND

Rhode Island 18

Bone In NY Strip Steaks “Kansas City Style” Muscle/Characteristics-Bone-In NY Strip Steaks are

Menu Buzzwords-Kansas

cut from the Bone in Striploin NAMP# 179 located beCity Strip Steak , Bone-In NY Strip, tween the Rib and Sirloin. The Steaks will always be Center Bone-In Shell Steak cuts. Leaving the Bone In only enhances the flavor and tenderness of the strip in the cooking process. Applications-The NY Strip should be grilled, but can also be pan seared. It is a versatile steak and can stand up to being paired with all varieties of spices and seasonings. USDA Graded strips usually command a high price, especially in the warmer months. KC Style strips are a great way to introduce a Bone In Steak to your customers.

Stock Status D D D D D

Item Code

Pack Size

Brand

Description

0782567

10/16 OZ

CABBHNP

STEAK STRIP C\C B\I 1\2"TL

0782583

10/18 OZ

CABBHNP

STEAK STRIP C\C B\I 1\2"TL

0782609

8/22 OZ

CABBHNP

STEAK STRIP C\C B\I 1\2"TL

0782611

12/14 OZ

BHB/NPM

STEAK STRIP C\C B\I 1\2"TL CH

0782662

8/20 OZ

BHB/NPM

STEAK STRIP C\C B\I 1\2"TL CH

S=STOCKED D=DEMAND STATUSorder by 11:30am for next day delivery! =CERTIFIED ANGUS BEEF® BRAND

Rhode Island 19

Bone In Filet Mignon Muscle/Characteristics-The Bone-In Filet is cut out

of a Short loin NAMP# 174. There is only 1 bone- In Filet cut out of each short loin and it is labor intensive. This is a very special cut, the most tender muscle with bone and some fat attached makes for an incredible dining experience.

Menu Buzzwords-Bone In

Filet Mignon, Chicago style Tenderloin, Chicago Filet

Applications The Bone In Filet should be pan seared or grilled and finished in the oven for optimal tenderness. This is a very special cut that should be reserved for the most special occasions. Command a very high price for this item and it will bring probably the highest gross profit dollars than any other dish.

Stock Status D D

Item Code

Pack Size

Brand

Description

4930026

14/12 OZ

BHB/NPM

STEAK FILET B\I CH

BHB/NPM

STEAK FILET B\I CH

4930034

12/14 OZ

S=STOCKED D=DEMAND STATUSorder by 11:30am for next day delivery! =CERTIFIED ANGUS BEEF速 BRAND

Rhode Island

New ork strip

Information one of the most popular cuts. highly desired for its combination of flavor and texture Availability S

Supc Code 0808541

Pack Size 1/14#AVG

0885986

2/13#UP

8142101

6/12#AVG

Brand

Description CAB

BHB/NPM CAB

BEEF STRIPLOIN 1X1 BEEF STRIPLOIN 1X1 CH BEEF STRIP LOIN 0X1 CH 1/4"TRM

0319655

1/13#AVG

CAB

BEEF STRIPLOIN 0X1

1514884

2/12#DN

CAB

BEEF STRIP LOIN 0X1 11DN CAB

2199297

6/12#AVG

PACKER

BEEF STRIP LOIN 0X1 CH 180

4897997

1/11#AVG

PACKER

BEEF STRIPLOIN 0X1 CH

9533241

4230777

1/11#AVG 3/10-13#

BHB/NPM

BEEF STRIPLOIN 0X1 CH

BCH BLK

BEEF STRIP BNLS 0X1 1/4"SEL

1669799

5/12#AVG

BHB/NPM

BEEF STRIP LOIN 0X1 NR IMP

1199231

1/12#AVG

PACKER

BEEF STRIPLOIN 0X1

6752513

2/14-18#

RNCHGRL

BEEF STRIP LOIN 0X1 1/4" USA

1608573

3/11#AVG

TWORVS

BEEF STRIP LOIN 0X1 N/R FAT ADD

Cuts fromThe New ork Strip 1.Strip Steakscenter cut 2.Strip Steaksend to end 3.Strip SteaksEnd Steaks

NY Striploin Steaks-Center Cut Muscle/Characteristics-NY Strip Steaks are cut from

Back Strap Off

the Boneless Striploin NAMP# 180. The Strip is prized for its great taste and tenderness. Only the center cut portions have no end steaks.

Applications-The NY Strip should be grilled, but can also be pan seared. It is a versatile steak and can stand up to be paired with all varieties of spices and seasonings.

Menu Buzzwords-New

York Strip Steaks, Shell Steak, Boneless Club Steak, Ambassador Steak, Hotel Style Steak. Stock Status D S S S S D D S D D S S S D D

Item Code

Pack Size

Back Strap On

Brand

Description

0782684

28/6 OZ

CABBHNP

STEAK STRIP C\C 1\2"TL BSO N\V

4577037

16/10 OZ

CABBHNP

STEAK STRIP C\C 1\2 TL N\V

4192514

15/12Z AV

CABBHNP

STEAK STRIP CC N/VEIN .5TL

9209792

12/14OZ

CABBHNP

STEAK STRIP CC N/VEIN 1"

4192522

10/16 OZ

CABBHNP

STEAK STRIP C\C 1\2"TL N\V

0782827

28/6 OZ

BHB/NPM

STEAK STRIP C\C 1\2"TLBSON\VCH

0782753

16/10 OZ

BHB/NPM

STEAK STRIP C\C 1\2"TLBSON\VCH

5085541

16/12 OZ

BHB/NPM

STEAK STRIP C\C 1"TL BSO CH

5276098

12/14 OZ

BKHDCHO

STEAK STRIP C\C 1"TL CH NVES

0686063

24/8 OZ

BHB/NPM

STEAK STRIP C\C 1"TL CH

5819107

16/10 OZ

BHB/NPM

STEAK STRIP C\C 1"TL CH

5249737

16/12 OZ

BHB/NPM

STEAK STRIP C\C 1"TL CH

5821475

12/14 OZ

BHB/NPM

STEAK STRIP C\C 1"TL CH

5612157

28/6 OZ

BHB/NPM

STEAK STRIP C\C 1"TL SEL

5249772

16/12 OZ

BHB/NPM

STEAK STRIP C\C 1"TL SEL

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Rhode Island

NY Striploin Steaks-End to End (Includes all) Muscle/Characteristics-NY Strip Steaks are cut

from the Boneless Striploin NAMP# 180 located between the Rib and Sirloin. Each box of End to End Strip Steaks contain a natural proportion of Vein Steaks approximately 25%. The Strip is prized for its great taste and tenderness.

Menu Buzzwords-New York

Strip Steaks, Shell Steak, Boneless Club Steak, Ambassador Steak, Hotel Style Steak.

Applications-The NY Strip should be grilled, but can also be pan seared. It is a versitile piece of steak and can stand up to be paired with all varieties of spices and seasonings.

Stock Status D

Item Code 0782096

Pack Size 14/12 OZ

Brand

Description

BHB/NPM

STEAK STRIP E\E 1\2"TL BSO CH

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Rhode Island

NY Striploin Steaks-End Steaks Muscle/Characteristics-NY Strip End Steaks are cut

from the Sirloin end of the Boneless Striploin NAMP# 180. The Strip is prized for its great taste and tenderness. Applications-The End Steak should be grilled, but can also be pan seared. It is a cost effective item when a lower price point is required. Mechanically tenderized to help break down the tough “nerve’’. Great for steak sandwiches, breakfast steaks, or marinated lunch steak.

Menu Buzzwords-New York

Strip Steaks, Shell Steak, Boneless Club Steak, Ambassador Steak, Hotel Style Steak.

ALL OF THESE STEAKS ARE FROZEN Stock Status S S S

Item Code

Pack Size

Brand

Description

5158047

28/6 OZ

BHB/NPM

STEAK STRIP VEIN 1”TL FRZN

5158053

24/8 OZ

BHB/NPM

STEAK STRIP VEIN 1"TL FRZN

5158080

16/12 OZ

BHB/NPM

STEAK STRIP VEIN 1"TL FRZN

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Rhode Island

tenderloin

Information the most tender of all cuts

Availability

Supc Code

Pack Size

Brand

Description

6236115

2/6# UP

CAB

BEEF TENDER PSMO

1104728

4/5#-UP

BCH IMP

BEEF TNDR DEFATTED CH 189A

4230934

6/5#UP

BCH BLK

BEEF TENDER PSMO SELCT USA

5253893

2/6# UP

BHB/NPM

BEEF TENDER PSMO SEL

1072156

12/5#-UP

IBP

BEEF TNDR DEFATTED 189A

6672810

2/5# UP

PACKER

BEEF TENDERLOIN DEFAT

6753693

6/6#UP

RNCHGRL

BEEF TENDERLOIN PSMO 189 USA

4686838

4/5#

MALCOLM

BEEF TENDER WHOLE SKND CH

0478550

1/4#AVG

BHB/NPM

BEEF TENDER WHL SKND SEL

0788073

2/6# AVG

BHB/NPM

BEEF TENDER WHL SKND HVY CW/SA

0885972

4/6.5# UP

BHB/NPM

BEEF TENDER WHL SKND GW/SA

Cuts fromThe Tenderloin 1.Barrell cut 2.Center Cut 3.ConsoEnd to End .ByProduct

Tenderloin/Filet Barrel Cut Muscle/Characteristics- –Barrel cuts have a

2”minimum diameter on both faces of each steak. Center Cuts have a 1.5”minimum diameter on both faces of each steak. The larger sizes (6oz.+) are taken from the center, smaller cuts (5oz & less) from the ends and wing or ear.

Menu Buzzwords--Filet Mignon,

Tenderloin steak, medallions, tournedos, Filet Steak

Applications-The “king” of all cuts, very uniform in appearance. Performs best under high heat preparation. Spice rub or sauce application only adds to this premier cut.

Barrel Cuts Stock Status D S D S D S

Item Code

Pack Size

Brand

Description

4923522

24/8 OZ

BHB/NPM

STEAK FILET BRL CH BULK

0777163

28/6 OZ

BHB/NPM

STEAK FILET BRL S\W

0777312

24/7 OZ

BHB/NPM

STEAK FILET BRL S\W

0777502

20/8 OZ

BHB/NPM

STEAK FILET BRL S\W

0777858

20/9 OZ

BHB/NPM

STEAK FILET BRL S\W

0777882

16/10 OZ

BHB/NPM

STEAK FILET BRL S\W

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Rhode Island

Tenderloin /Filet Center Cut Muscle/Characteristics-Filet Mignon is cut from the PSMO (peeled side-muscle on) tenderloin NAMP# 189A. It is free of all silver skin, side muscle (chain or rope) and must have a minimum diameter of 1 ½“per steak. The Filet is considered to be the most tender muscle and yields about only 1% of the entire carcass, giving it the highest price tag.

Menu Buzzwords-

-Filet Mignon, Tenderloin steak, medallions, tournedos, Filet Steak

Applications-High heat is the best method of cooking; including Grilling, Broiling, pan frying, or roasting. The Filet is usually accompanied by a sauce or condiment with high fat content to enhance flavor. For example; any derivation of Hollandaise, cream sauce, or it is often wrapped in bacon.

Center Cuts Stock Status D D D

Item Code

D S D D

Pack Size

Brand

Description

9092271

32/5 OZ

CABBHNP

STEAK FILET C\C

9092198

28/6 OZ

CABBHNP

STEAK FILET C\C

5186481

28/6 OZ

BHB/NPM

STEAK FILET C\C SEL

4923200

24/7 OZ

BHB/NPM

STEAK FILET C\C SEL

5235906

24/8 OZ

BHB/NPM

STEAK FILET C\C SEL

5375084

20/9 OZ

BHB/NPM

STEAK FILET C\C SEL

5186507

16/10 OZ

BHB/NPM

STEAK FILET C\C SEL

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Rhode Island

Tenderloin /Filet Center Cut (CONTINUED)

Center Cuts

Stock Status

Item Code

Pack Size

Brand

Description

0778441

32/5 OZ

BHB/NPM

STEAK FILET C\C S\W

0778460

28/6 OZ

BHB/NPM

STEAK FILET C\C S\W

0778502

24/7 OZ

BHB/NPM

STEAK FILET C\C S\W

0780371

20/8 OZ

BHB/NPM

STEAK FILET C\C S\W

0780405

20/9 OZ

BHB/NPM

STEAK FILET C\C S\W

0780516

16/10 OZ

BHB/NPM

STEAK FILET C\C S\W

0780589

14/12 OZ

BHB/NPM

STEAK FILET C\C S\W

9596602

28/6 OZ

BHB/NPM

STEAK FILET C\C N\R

5236118

24/8 OZ

BHB/NPM

STEAK FILET C\C N\R

0878629

16/10 OZ

BHB/NPM

STEAK FILET C\C N\R

0893836

40/4 OZ

BHB/NPM

STEAK FILET OAF S\W

0893846

32/5 OZ

BHB/NPM

STEAK FILET OAF S\W

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Rhode Island

Tenderloin /Filet CONSO (Chain on, Silver off ) End to End Muscle/Characteristics--Filet Mignon is cut from the PSMO (peeled side-muscle on) tenderloin NAMP# 189A. It is free of all silver skin, side muscle (chain or rope) is left attached and cut from head to tail. The Filet is considered to be the most tender muscle and yields about only 1% of the entire carcass, giving it the highest price tag. CONSO Filets can help where a lower cost of goods is needed

Menu Buzzwords-

Filet Mignon, Tenderloin steak, medallions, tournedos, Filet Steak.

Applications-As with all tenderloin cuts, high heat produces the bestr result. Leaving the side muscle on adds value for the more price senstive customer!

Stock Status D D

Item Code

Pack Size

Brand

Description

0931846

16/11 OZ

BHB/NPM

STEAK FILET SM-ON S\W

0931731

24/8 OZ

BHB/NPM

STEAK FILET SM-ON S\W

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Rhode Island 29

Tenderloin /Filet By Products Muscle/Characteristics-Filet Mignon is cut from the PSMO (peeled side-muscle on) tenderloin NAMP# 189A. It is free of all silver skin, side muscle (chain or rope) is left attached and cut from head to tail. The Filet is considered to be the most tender muscle and yields about only 1% of the entire carcass, giving it the highest price tag. The By-Products are a result of cutting Center Cut and End to End Steaks. They bring a value opportunity to utilize Tenderloin on the Menu without the high cost

Menu Buzzwords-

Tenderloin Tips, Texas Tails, Tenderloin Kebabs,Tails,Filet Tails

Applications-High heat is the best method of cooking; including Grilling, Broiling, pan frying, or sautéing. The Texas Tails can be utilized as a sandwich filet steak,salad steak or cooked and sliced for an elegant presentation. Tips can be utilized on skewers, pasta dishes, and many other sauté applications.

FILET MEDALLIONS

Stock Status S S S S

Item Code

Pack Size

Brand

Description

0595946

2/5#AVG

BHB/NPM

STEAK FILET TIPS FRSH

3012606

2/5 LB

BHB/NPM

STEAK FILET TIPS FRZ

9053026

48/3 OZ

BHB/NPM

STEAK FILET MEDALLION VAC FROZ

8684664

1/10# AVG

BHB/NPM

STEAK FILET MEDALLION SEL

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Rhode Island

top butt

Top Sirloin

Information Cuts from the Sirloin are generally lean. They can be prepared using a dry heat method such as roasting, pan frying, sauteing, grilling, broiling or panbroiling.

Availability

s s S D

Supc Code

Pack Size

Brand

Description

8757296

6/9-13AV

CAB

BEEF TOP SIRL BUTT XT

0950913

2/12#AVG

CAB

BEEF SIRLOIN TOPBUTT XT

4968905

5/2 PC

CAB

0472423

2/6-8#

CAB

BEEF SIRLOIN CULOTTE MUSCL BEEF TOP BUTT HEART MUSCLE

Cuts fromTheSirloin 1.Baseball 2.2/3 Strip style 3.Culotte strip style

Sirloin Top Butt Steaks“Baseball Cut” Muscle/Characteristics-Baseball Cut Sirloin steaks are cut from the Boneless Sirloin Top Butt Heart NAMP# 184. The Muscle that made the Steak Chains Famous. Located between the Shortloin and the Round, it is one of the most versataile cuts of Beef.

Menu Buzzwords-

Sirloin Steak, Baseball Cut, Filet Style Sirloin, Filet of Sirloin, Sirloin Filet Style, Top Sirloin Steak.

Applications-A great combination of Flavor and

Tenderness make this an economical alternative Cost The “Baseball Plate / to the other “Middle”Cuts. Cut”can % Analysis Serving be Grilled or Broiled and is an ideal steak for: Price: Country Club Outings, BBQ’s, $18.95 Surf and Turf, etc… Cost: $6.76 35.65 Profit: $12.19 64.35

Ingredients:

Stock Status D S S D S D

5255855 BHP/NPM 8 oz 5378439 MEMOIRE .75 0z 0450544 IND HAR 2 oz 1182203 SYS IMP 1 oz 1821529 SYS NAT 1 tb 9126517 AUS SUN 12 gm 4170759 PACKER 1 oz Item Code Pack Brand 3533429 SYS CLS 3 oz CULINRT 2511475 Size 2 oz 5131869 5255800 3414000 5161670 5255839 5161819

28/6 OZ

CABBHNP

Preparation:

Baseball Steak with Gouda

Sirloin Top Baseball Sel and Rice Blend Gouda Cheese with Truffles Kansas Medley Rice Blend Mushroom foodservice Shallot Peeled Fresh Oven Roasted Tomato Ausy Chef CutDescription Vege Blend Glace Demi Veal Cls STEAK SIRL TOP BSBALL SKND

24/8 OZ

CABBHNP

STEAK SIRL TOP BSBALL SKND

20/10 OZ

CABBHNP

STEAK SIRL TOP BSBALL 1\4

1. Grill28/6 Seasoned Steak OZ BHB/NPM STEAK SIRL TOP BSBALL SKND CH 2. Sauté Shallots and Mushrooms 24/8 OZ BHB/NPM STEAK SIRL TOP BSBALL SKND CH 3. Add Tomatoes and Demi Glace 16/10 OZ BHB/NPM STEAK SIRL TOP BSBALL SKND CH 4. Top Steak With Cheese Sysco Chef Showcase From the Kitchen of the Corporate Chefs Sysco Food Service of Connecticut

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Rhode Island

Sirloin Top Butt Steaks 2/3rd’s Cut “Strip Style” Muscle/Characteristics-2/3rdCut Sirloin Steaks are cut from the Boneless Sirloin Top Butt NAMP# 184. The Muscle that made the Steak Chains Famous. Located between the Shortloin and the Round, it is one of the most versitaile cuts of Beef. Seaming the Top Butt “Heart”Creates both the 2/3rd cut and “Baseball”Style.

Menu Buzzwords-

Strip Style Sirloin Steak, Sirloin Steak, Top Sirloin steak

Applications-Combination of Flavor and Tenderness make this an economical alternative to the other “Middle”Cuts. The Strip Style can be Grilled or Broiled and is an ideal steak for: Country Club Outings, BBQ’s, Surf and Turf, etc…

Stock Status D D D

Item Code

Pack Size

Brand

Description

5252772

24/8 OZ

CABBHNP

STEAK SIRL TOP C\C SKND

5083185

16/10 OZ

CABBHNP

STEAK SIRL TOP C\C SKND

5159676

16/10 OZ

BHB/NPM

STEAK SIRL TOP 2\3CUT SKND CH

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Rhode Island

Sirloin Cap Steak Culotte “Strip Style”

Menu Buzzwords-Sirloin

Muscle/Characteristics- Culotte steaks are cut from the Boneless Sirloin Top Butt NAMP# 184. The Muscle that made the Steak Chains Famous. Located between the Shortloin and the Round, it is one of the most versataile cuts of Beef.

Steak, Sirloin Cap Steak, Culotte Steak, Strip Style Sirloin steak, Top Sirloin steak.

Applications-Combination of Flavor and Tenderness make this an economical alternative to the other “Middle”cuts. The “Culotte”can be Grilled or Broiled and is an ideal steak for: Country Club Outings, BBQ’s, Surf and Turf, etc….

SIRLOIN TIPS

Stock Status D D S

Item Code

S S

Pack Size

Brand

Description

0782302

16/11 OZ

CABBHNP

STEAK SIRL CAP STRIP

5165893

12/14 OZ

CABBHNP

STEAK SIRL CAP STRIP

5257755

24/8 OZ

BHB/NPM

STEAK SIRL CAP STRIP CH

0782385

16/11 OZ

BHB/NPM

STEAK SIRL CAP STRIP CH

6577167

2/5 # AVG

BHB/NPM

BEEF SIRLOIN TIPS

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Rhode Island

plate/diaphram

Information Unique and innovative cuts to enhance your menu offerings and profitability.

Cuts fromThe Plate/Diaphram/Short Rib 1.Skirt 2.Hanger 3Short ribs .tomahawk/beef short ribs

Skirt Steaks Muscle/Characteristics-Skirt Steaks are cut from the plate (belly). NAMP # 121C is the Outer Skirt which consists of the diaphragm muscle and a thick outer membrane, which is removed. It is moderaltely tough piece of meat that is enhanced by Marination as well as cutting against the grain after cooking.

Menu BuzzwordsSkirt Steak, Fajita Steak, Romanian Tenderloin, Philadelphia Steak

Applications--Skirt steaks are suggested to be marinated and grilled on High heat. Then sliced on the bias. Traditional Fajita meat (meaning “little belts”or “sashes”in Spanish.

Stock Status S D D S S

Item Code

Pack Size

Brand

Description

8973503

1/10# AVG

CAB

7354255

14/12 OZ

CABBHNP

5254253

24/8 OZ

BHB/NPM

STEAK SKIRT OUTSIDE

5170000

16/12 OZ

BHB/NPM

STEAK SKIRT OUTSIDE

7915370

4/15# AVG

BCH BLK

BEEF SKIRT OUTSIDE SEL

BEEF SKIRT OUTSIDE PLD STEAK SKIRT OUTSIDE

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Rhode Island 36

Hanger Steaks

Menu Buzzwords-

Muscle/Characteristics--Hanger Steaks come from the hanging tender which is the portion of the diaphragm muscle that is attached to the back section of the last rib, near the kidney. Known in French as “onglet”it is known for its strong flavor. Similar to Skirt Steak in texture.

Hanger Steak, Hanging Tender Steak, Onglet(in French), Lombatello(in Italian), Solomillode pulmon(in Spanish), Butcher’s Steak, Bistro Steak

Applications-The Hanger Steak should be seasoned, grilled or broiled and then sliced against the grain and fanned out on the plate. Great as a feature entrée, but also can be used as a salad steak, or appetizer as well.

Stock Status S S S D S D S D

Item Code

Pack Size

Brand

Description

0782294

1/10#AVG

CAB

BEEF HANGER TENDER FAT-ON

0788244

20/8 OZ

CABBHNP

STEAK HANGER TENDER PLD PREM

0789939

16/10 OZ

CABBHNP

STEAK HANGER TENDER PLD PREM

0789927

14/12 OZ

CABBHNP

STEAK HANGER TENDER PLD PREM

8174254

12/6-19OZ

BHB/NPM

STEAK HANGER TENDER PLD RDMRSV

0788335

20/8 OZ

BHB/NPM

STEAK HANGER TENDER PLD PREM

0286401

16/10 OZ

BHB/NPM

STEAK HANGER TENDER

9624479

20/8 OZ

BHB/NPM

STEAK HANGER TENDER

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Rhode Island 37

Short Ribs Traditional 3 Bone Muscle/Characteristics- Our 3 Bone Short Ribs are cut across the bones in various sizes. The Short Rib has a rich deep flavor that lends itself to many ethnic and Trendy new Menus.

Menu Buzzwords-

Short Ribs, Flankenstyle Short Ribs, English Cut, Korean Style, Chinese Cut

Applications-The Traditional 3 Bone Short Rib needs a long slow cooking time to get tender full-flavored ribs. Braising short ribs with various wines and vegetables and seasoning. It will lend itself to be served as an appetizer or an entrée. And is very profitable for the operator.

SHORT RIB TRADITIONAL CUTS Stock Status D D

Item Code

Pack Size

Brand

Description

2612240

9/18Z AV

BUCKHD

BEEF SHORT RIB 3 BONE X-LN 18Z

0026450

10/20 OZ

BHB/NPM

BEEF CHUCK SHORT RIB 3BN XLNCH

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Rhode Island

Short Ribs Specialty Cuts Muscle/Characteristics- -Short RIbs are cut from the Rib and or Plate NAMP# 123.The Short Rib has a rich deep flavor that lends itself to many ethnic and Trendy new Menus.

Menu Buzzwords-

Short Ribs, Flanken style Short Ribs, English Cut, Osso Bucco Style, Tomahawk

Menus Applications-The Short Rib needs a long slow cooking time to get tender fullflavored ribs. Braising short ribs with various wines and vegetables and seasoning. It will lend itself to be served as an appetizer or an entrée. And is very profitable for the operator.

SHORT RIB SPECIALITY CUTS Stock Status S D

Item Code

Pack Size

Brand

Description

0920900

10/16 OZ

BHB/NPM

BEEF CHUCK SHORT RIB 2BN

5171638

14/12-14Z

BHB/NPM

BEEF SHORT RIB OSSO BUCCO 1"FR

ADDIDITIONAL SIZES AVAILABLE UPON REQUEST

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Rhode Island 39

Cattle Industry: Who We Are

fact sheet

A Family Affair Cattle and beef production represent the largest single segment of American agriculture. In fact, the U.S. Department of Agriculture (USDA) says more farms are classified as beef cattle operations (31 percent) than any other type of farm. USDA’s 2007 Census of Agriculture classified 687,540 farms as beef cattle operations. There are more than 1 million beef producers in the United States who are responsible for more than 94 million head of beef cattle. Most farms and ranches in the United States, including cattle ranches, are family owned and operated. Even the largest farms tend to be family farms. More than 97 percent of beef cattle farms and ranches are classified as family farms. When it comes to beef cattle production, most operations are smaller than you might think; according to USDA, the majority of beef cattle operations (79%) have less than 50 head of cattle. Although cattle farms and ranches are spread across the United State, nearly a third of cattle operations are located in the Plains states.

Cattle Income According to USDA’s Economic Research Service (ERS), the average annual gross income from livestock on farms in this country is $41,232. The average gross cash income from a cattle operation in 2007 was $62,286, the lowest income of any type of farm. Less than one-third of cattle operators claim farming as their primary occupation and 19 percent consider themselves retired. However, 61 percent say they work more than 1,000 hours a year on their farming operations. According to USDA’s 2007 Census of Agriculture, 80 percent of the primary operators for beef cattle farms and ranches live on the farm or ranch.

Demographics According to USDA’s 2007 Census of Agriculture, the average age of the American farmer is 57 years old. The average age for farmers has been above 50 since the 1974 Census of Agriculture and has increased in each census since that time. Cattle operations have long been considered family traditions, handed down from generation to generation. In a survey conducted by the Iowa Beef Center, 60 percent of Iowa beef producers are expected to pass their operation on to their children. The 2007 Census of Agriculture also found that the average number of years a beef producer has been on the farm or ranch is 22 years. In fact, 75 percent of beef cattle ranchers and farmers have been on the farm 10 or more years. According to ERS, nearly one in five cattle producers is a college graduate, one in four has attended some college and 89 percent are high school graduates.

Impact on Society Beef production affects the U.S. economy. According to USDA, producers of meat animals in 2008 were responsible for more than $66 billion in added value to the U.S. economy, as measured by their contribution to the national output.

FUNDED BY THE BEEF CHECKOFF

Marbling Descriptions & Illustrations Marbling is such an important factor in grading of beef quality. These pictures below illustrate the lower limits of marbling degrees.

PRIME Slightly Abundant U.S. Prime, at the minimum level be representative of Slightly Abundant

LOWEST CHOICE Small U.S. Choice must,at the minimum level, be representive of Small.

UPPER 2/3 CHOICE Modest The minimum marbling degree neccessary for average U.S. Choice.

SELECT Slight U.S. Select must,at the minimum level, be representive of Slight.

The Advantages of Portion Control Steaks

The Bottom Line

Is cutting your own steaks really cheaper?

Portion control steaks are cost effective. While they are perceived to be more expensive than buying subprimals, the reality is cutting steaks in your restaurant requires time, space and labor—resources you may not have.

✔ Equipment, space and refrigeration dedicated to storing larger subprimals.

Cutting your own steaks may seem cheaper, but dig deeper. Cutting your own steaks requires:

✔ Skilled labor focused on cutting steaks. IN-HOUSE STEAK CUTTING

PORTION CONTROL

$10/lb. Tenderloin Subprimal

$20/lb. Cut Filet

+ PLUS +

LABOR + PLUS +

EQUIPMENT + PLUS +

MISCUTS + PLUS +

LARGER STORAGE AREA + PLUS +

BUSINESS LOST DUE TO INCONSISTENCIES + PLUS +

SPOILAGE + PLUS +

INVENTORY CONTROL

No additional expenses or investment

+ PLUS +

UNDERUTILIZED BY-PRODUCTS $10/lb. Tenderloin Subprimal and all the extra costs

✔ Additional staff safety concerns and injury liability.

Do you truly know your current inventory? Portion control solves inventory management problems. ✔ No leftovers or spoilage—and less inventory. ✔ Eliminates labor dedicated to inventory control. ✔ Inventory entrusted to one person.

Portion control is a smart business decision. ✔ It gives restaurants the ability to know the exact portion cost—every time. ✔ The security of knowing that cutting standards are maintained by the distributor. ✔ Uniform quality and sizing means uniform cooking time.

What if your steak cutter miscut by an ounce? What would that mean to your operation? IN-HOUSE STEAK CUTTING

$20/lb. Cut Filet

What is the true cost of cutting your own steaks? Cutting your own steaks means yield loss and by-products. ✔ Portion control allows every ounce of beef purchased to be served. ✔ No trimming or boning necessary. ✔ No need to pay for by-products that aren’t utilized.

$10/lb. tenderloin subprimal cost 50% fabrication yield = $20/lb. $10/8 oz. steak

1 ounce miscut $20/lb. ÷ 16 oz. = $1.25/oz. $10/steak + $1.25/miscut = $11.25

$11.25/steak PORTION CONTROL

$20/lb. steak-ready tenderloin 8 oz. steak = $10 $10.00/steak

Less THAN 8% of beef earns the distinctive Certified Angus Beef ® Brand

Certified Angus Beef® brand

Certified Angus Beef ® brand standards exceed those of USDA Prime, Choice and Select graded beef.

• Increases sales • Grows profits • Improves customer satisfaction • Builds repeat

Within the Choice grade’s three marbling levels, the majority of beef falls into Small marbling. This is not enough marbling for Certified Angus Beef® brand.

business

USDA Prime

USDA Choice

15%

Moderate marbling

USDA Choice

The majority of USDA Choice misses our mark for exceptional juiciness and flavor.

Modest marbling

37%

USDA Choice Small marbling

40%

USDA Select

USDA qu

ality grad

es as a per cent of fe

derally gr aded bee

Marbling • • • • •

f. Source:

Marbling is the main contributor of beef juiciness, flavor, and tenderness. It is the flecks of fat within the beef Beef with more marbling can be cooked to higher temperatures and still be juicy. Our standards require Modest or higher marbling. Certified Angus Beef® brand must be medium to fine marbling texture. Course marbling can negatively influence palatability.

USDA an

d 2005 N

ational Be

ef Quality

Audit.

Maturity Beef harvested at the right time will have superior: • Color, Tenderness, Texture, Firmness • Certified Angus Beef® brand selects only “A” maturity—the most desired beef classification, which is derived from cattle harvested younger than approximately 30 months of age.* • USDA Prime and Choice can include “B” maturity cattle harvested at 30-42 months of age.* * United States Standards for grades of slaughter Cattle, effective January 31, 1997