2014
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 demand. Each package is identified with a freeze by date.
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Table of Contents 2 4 5 6
About Buckhead Rhode Island Top 10 Reasons Beef Chart Doneness Chart
chuck
7 8 9 10
Flat Iron Clod Heart Roast Pub Steaks
The Rib
11 12 13 13 14
Frenched “Cowboy” Ribeye Steaks Frenched “Split-Bone In Cowboy” Rib Eye Steaks Boneless RibEye Steaks
Short Loin
15 16 17 18 18 19
Porterhouse Steaks T-Bone Steaks Bone In NY Strip Steaks “Kansas City Style” Bone In Filet Mignon
New York Strip NY Striploin Steaks-Center Cut
20 21 22 23
NY Striploin Steaks-End to End NY Striploin Steaks-End Steaks
Tenderloin Tenderloin/Filet Barrel Cut
24 25 26 27 28 28 29
Tenderloin /Filet Center Cut Tenderloin /Filet Center Cut Tenderloin /Filet CONSO (Chain on, Silver off) End to End Tenderloin /Filet By Products
Sirloin Butt
30 31 31 32 32 33
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
40 42
34 35 36 37 38 39
41 43
44
3
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
1
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).
2
Medium or fine marbling texture
No specification
Maturity
3
“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
9
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
10
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
4
5
Shoulder Top Blade Steak (Flat Iron)
Short Ribs
Chuck Top Blade Steak
Shoulder Petite Tender Medallions
Chuck Eye Roast
Mock Tender Roast
Shoulder Petite Tender
Braise Pot Roast
Stir-Fry
Stew
Marinate & Grill or Broil
3201 Frederick Ave., St. Joseph, MO 64506 (816) 383-5100 • www.angus.org
Roast
Grill or Broil
Key to Recommended Cooking Methods
Flank Steak
Boneless
Tri-Tip Steak
FLANK 4%
A2 Blade Roast Chuck Eye Roast
A1 Ground Beef Beef for Stew
F2
A3
A2
F3
A4
G2
C1
H1
C3
E3
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
E2
E1 Boneless Rump Roast
E4
E1
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
C2
C3 Porterhouse Steak
C1, C2 T-Bone Steak
C1, C2, C3 Top Loin Steak Tenderloin Roast Tenderloin Steak
G1, G2 Beef for Stew
G1
B2
B1
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
F1
A1
A4 Flanken Style Ribs
A3 Arm Pot Roast Chuck Pot Roast
ROUND 27%
A3, A4 Short Ribs Mock Tender
Top Sirloin Steak
SIRLOIN 9%
Skillet
Shank Cross Cut
Brisket, Point Half
Skirt Steak
SHORT PLATE & FLANK
SHORT PLATE 5.5%
SHORT LOIN 8%
Tri-Tip Roast
Sirloin Steak, Round Bone
SIRLOIN
Sirloin Steak, Flat Bone
American Angus Association
Brisket, Flat Half
FORE SHANK 4%
CHUCK 26%
Tenderloin Steak (Filet Mignon)
Tenderloin Roast (Filet Mignon)
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
6
Beef Chuck, Shoulder Clod
Information :front shoulder,very flavorful
Cuts from the:chuck 1.Teres Major 2.Flat Iron 3.Clod Heart Roast 4.Pub Steak
7
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
8
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
D
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
10
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
11
the Rib
Information available: as a whole roast or portioned into steaks with or without bones. always a favorite Availability
Supc Code
D
0976540
D
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
S
8222309
4/16#UP
CAB
BEEF RIBEYE EXPORT B\I CH
S
0808537
1/17#AVG
CAB
BEEF RIBEYE EXPORT
S
8142002
5/15#UP
CAB
BEEF RIBEYE LIPON CH
S
0319725
1/13#AVG
CAB
BEEF RIBEYE LIPON
S
3053972
5/13.5UP
PACKER
BEEF RIBEYE LIPON CH 112A FP
S
3609765
1/13# UP
BHB/NPM
BEEF RIBEYE LIPON CH
S
8426769
3/14-17#
BCH BLK
BEEF RIBEYE LPON BNLSSELCT
S
6663728
5/13.5UP
PACKER
BEEF RIBEYE LIPON SEL 112A
S
1060946
5/13.5UP
PACKER
BEEF RIBEYE LIPON 112A
S
6663504
1/12#AVG PACKER
BEEF RIBEYE LIP-ON NO-ROLL
S
6752901
2/16# UP
RNCHGRL
BEEF RIBEYE LIPON 112A USA
S
7141775
TWORVRS
BEEF RIBEYE LIPON N/R ENHNCD
S
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
12
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
15
Short Loin
Information: Combination of Striploin and tenderloin with the bone
Availability
Supc Code
Pack Size
D
0715367
1/24#AVG
D
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 NY Strip 4.Bone in Filet
16
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
20
New York 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
D
0885986
2/13#UP
S
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
S
0319655
1/13#AVG
CAB
BEEF STRIPLOIN 0X1
S
1514884
2/12#DN
CAB
BEEF STRIP LOIN 0X1 11DN CAB
S
2199297
6/12#AVG
PACKER
BEEF STRIP LOIN 0X1 CH 180
D
4897997
1/11#AVG
PACKER
BEEF STRIPLOIN 0X1 CH
D
9533241
S
4230777
1/11#AVG 3/10-13#
BHB/NPM
BEEF STRIPLOIN 0X1 CH
BCH BLK
BEEF STRIP BNLS 0X1 1/4"SEL
S
1669799
5/12#AVG
BHB/NPM
BEEF STRIP LOIN 0X1 NR IMP
S
1199231
1/12#AVG
PACKER
BEEF STRIPLOIN 0X1
S
6752513
2/14-18#
RNCHGRL
BEEF STRIP LOIN 0X1 1/4" USA
S
1608573
3/11#AVG
TWORVS
BEEF STRIP LOIN 0X1 N/R FAT ADD
Cuts from:The New York Strip 1.Strip Steaks-center cut 2.Strip Steaks-end to end 3.Strip Steaks-End Steaks
21
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
22
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
23
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
24
tenderloin
Information: the most tender of all cuts
Availability
Supc Code
Pack Size
Brand
Description
S
6236115
2/6# UP
CAB
BEEF TENDER PSMO
S
1104728
4/5#-UP
BCH IMP
BEEF TNDR DEFATTED CH 189A
S
4230934
6/5#UP
BCH BLK
BEEF TENDER PSMO SELCT USA
D
5253893
2/6# UP
BHB/NPM
BEEF TENDER PSMO SEL
S
1072156
12/5#-UP
IBP
BEEF TNDR DEFATTED 189A
S
6753693
6/6#UP
RNCHGRL
BEEF TENDERLOIN PSMO 189 USA
D
0478550
1/4#AVG
BHB/NPM
BEEF TENDER WHL SKND SEL
S
0788073
2/6# AVG
BHB/NPM
BEEF TENDER WHL SKND HVY CW/SA
S
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 4.By-Product
25
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
26
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
27
Tenderloin /Filet Center Cut (CONTINUED)
Center Cuts
Stock Status
Item Code
Pack Size
Brand
Description
D
0778441
32/5 OZ
BHB/NPM
STEAK FILET C\C S\W
D
0778460
28/6 OZ
BHB/NPM
STEAK FILET C\C S\W
D
0778502
24/7 OZ
BHB/NPM
STEAK FILET C\C S\W
S
0780371
20/8 OZ
BHB/NPM
STEAK FILET C\C S\W
S
0780405
20/9 OZ
BHB/NPM
STEAK FILET C\C S\W
S
0780516
16/10 OZ
BHB/NPM
STEAK FILET C\C S\W
D
0780589
14/12 OZ
BHB/NPM
STEAK FILET C\C S\W
D
9596602
28/6 OZ
BHB/NPM
STEAK FILET C\C N\R
D
5236118
24/8 OZ
BHB/NPM
STEAK FILET C\C N\R
D
0878629
16/10 OZ
BHB/NPM
STEAK FILET C\C N\R
S
0893836
40/4 OZ
BHB/NPM
STEAK FILET OAF S\W
S
0893846
32/5 OZ
BHB/NPM
STEAK FILET OAF S\W
S=STOCKED D=DEMAND STATUSorder by 11:30am for next day delivery! =CERTIFIED ANGUS BEEF速 BRAND
Rhode Island
28
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
30
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
31
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
Baseball Steak with Gouda
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
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
Preparation:
5131869 5255800 3414000 5161670 5255839 5161819
28/6 OZ
CABBHNP
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
32
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
33
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
S=STOCKED D=DEMAND STATUSorder by 11:30am for next day delivery! =CERTIFIED ANGUS BEEF® BRAND
Rhode Island
34
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 4.tomahawk/beef short ribs
35
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
ADDIDITIONAL SIZES AVAILABLE UPON REQUEST S=STOCKED D=DEMAND STATUSorder by 11:30am for next day delivery! =CERTIFIED ANGUS BEEF® BRAND
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
ADDIDITIONAL SIZES AVAILABLE UPON REQUEST S=STOCKED D=DEMAND STATUSorder by 11:30am for next day delivery! =CERTIFIED ANGUS BEEF® BRAND
Rhode Island
38
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
S=STOCKED D=DEMAND STATUSorder by 11:30am for next day delivery! =CERTIFIED ANGUS BEEF® BRAND
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.
Learn more at: www.ExploreBeef.org © Copyright 2009 Cattlemen’s Beef Board and National Cattlemen’s Beef Association | Updated 4/2009
FUNDED BY THE BEEF CHECKOFF
40
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.
41
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
0
$
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
Questions? Contact Certified Angus Beef LLC at 330-345-2333. • ©2007 Certified Angus Beef LLC. All rights reserved. No.7 - 1/07
42
43
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.
3%
business
USDA Prime
5%
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
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