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 gra
Marbling • • • • •
ded beef.
Source: U
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.
SDA and 20
05 Nation
al Beef Q
uality Au
dit.
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
100 Inwood Road Rocky Hill, CT. 06067
April 2013
★
Less than 1 in 5 Angus-influenced cattle
Certified Angus Beef ® Brand Advantages
Busting the Grass-fed Beef Myths
No other Angus brand compares
Certified Angus Beef ® Brand...yourTheproduct solution Certified Angus Beef brand selects for higher quality beef than other Angus ®
The Bottom Line
Certified Angus Beef Brand
brands. Its 10 science-based specifications are so strict that only 8% of all beef qualifies.availability As the original Angus brand, it excels in product quality and availability ★ The highest quality beef with the greatest and is dedicated to providing innovative services to grow your business.
★ Takes the confusion out of buying beef ★ Gives you an advantage over the competition ★ Ensures product integrity and consistency in every box by withAmerica’s the Brought to you Angus cattle producers ✓ Only brand owned by the American Angus Association’s SM 35,000 cattle ranchers. industry’s most extensive tracking system ★ The category leader in quality, availability, market ✓ Governed by a share, board ofcustomer Angus cattle producers. recognition and marketing support
®
Increase Sales ★ Grow Profits Improve Customer Satisfaction ★ Build Repeat
✓ As a nonprofit division of the American Angus Association, we drive your
profits — notgraded ours. Exceeding standards for USDA Prime, Choice and Select beef.
Certified Angus Beef ® brand 10 science-based specifications
Marbling – the key to flavor
1
Modest or higher marbling
2
Medium or fine marbling texture
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
10- to16-square-inch ribeye area Less than 1,000 pound hot carcass weight Less than 1-inch fat thickness
Quality Appearance and Tenderness 3%
USDA Prime
7 8 9 10
5%
Superior muscling restricts influence of dairy cattle USDA Choice
Moderate marbling
15%
USDA Choice
Practically free of capillary rupture ensures 37% quality appearance Modest marbling
USDA Choice Small marbling
40% No dark cutters ensures consistent appearance and flavor USDA Select
No neck hump exceeding 2 inches safeguards against Brahman cattle-influence which have more variation in tenderness
Marketing claims that grass-fed beef is healthier or more ecofriendly are a myth. Grain-fed and grass-fed beef are defined by production, marketing and taste distinctions, not by nutritional or environmental differences. The No. 1 reason Business consumers purchase beef is taste. Grain-fed beef, like the Certified Angus Beef ® brand, delivers the superior taste consumers desire.
✓ No other brand works closer with cattle producers and feeders to help them raise
USDA Prime, Choice and Select exceptional cattle. 2 specifications
All Cattle are Grass Fed
The most recognized Angus brand ✓ 86%specifications market share offorAngus-influenced, top Choice (Modest or higher) USDA Various marbling each grade. USDA Select and the majority certified programs.of USDA Choice do not contain enough marbling to quality for the ✓ The trusted the world’s ® brand (Seebypyramid) . top chefs and steakhouses. More than 13,000 Certified Angus Beefbrand businesses partner with the brand in 30+ countries. No specification ✓ Independent consumer research shows two out of three consumers recognize the brand as the best, top-quality beef.
both “A” and maturity cattle. sourcing “B” Can includeOffering the“B” most product and pricing options maturity are cattle harvested at approximately ✓ The only brand available from 29 plants with a combined share of the U.S. and 30-42 months of age. Canadian fed cattle packing base of more than 85%.
The Certified Angus
Variation in product size and plate Beef Brand reduces presentation. Accepts all ranges of Quality and integrity guaranteed in every box ✓ The only brand to track every pound of beef from the packing plant to consumers. ribeye and carcass weight. the odds of a tough No specification, accepts industry extremes of 7- to 20-square-inch ribeye area Unrivaled marketing services to grow your business ✓ No other brand comes close to matching our marketing services and support. No specification, may include large carcasses and Custom designpound services, industry extremes of 1,250 hotproduction-ready carcass weight television, radio and print advertising, photo and video library, and Web site resources, just to name a few. No specification ✓ Since 1978, more than $140 million dollars have been invested in growing the supply of high-quality cattle, marketing the brand, educating your employees and protecting the brand. No specification
steak by nearly 300% over USDA Choice.
Grades do count!
✓ Industry leader in training your employees through hands-on programs, No specification technology-based and customized tours, and ranch visits.
Reduce your risk of offering a slightly
✓ Nearly 100 Certified Angus Beef LLC employees, including three PhDs and No specification nine master’s degree professionals in meat, animal science and business, tough or tougher steak support your efforts.
No specification
Cattle spend the majority of their lives in pastures eating grass. Grain-fed cattle spend 50-75% of their lives grazing and are on a grain-based diet for a relatively short period of time—four to six months (only 120-180 days).
Understanding Nutritional Claims Marketing claims that grass-fed beef is healthier than grainfed beef are not true. Statements that grass-fed beef has higher levels of Vitamin A, Vitamin E, omega-3 fatty acids and conjugated linoleic acids are accurate; however, the differences are not significant enough to impact health.
Based on 16 months at harvest, 150 days on grain *
Beef is an excellent source of zinc, iron and protein, plus many B vitamins. However, it should not be considered a reasonable source of omega-3 fatty acids.
Environmental Facts Pasture- or grass-fed meat is perceived to be more ecofriendly than grain-fed beef. However, the time needed to grow an animal on grass to harvest weight is nearly double that of grain. This means that energy use and greenhouse gas emissions per pound of beef are increased three-fold in grass-fed cattle.
*
Questions? Contact Certified Angus Beef LLC at 330-345-2333. • ©2007 Certified Angus Beef LLC. All rights reserved. No.4 - 4/07
Licensing is easy! ★ Ask for complete details on how you can capitalize on the Certified Angus Beef ® brand items you are serving
It is important to understand the entire U.S. agricultural for only 6% of annual U.S. greenhouse gas emissions according to the Environmental Protection Agency. Livestock production is estimated at only 2.8% of total U.S. emissions.
sector accounts 206 Riffel Rd. Wooster, OH 44691-8588 USA • 330-345-2333 • www.certifiedangusbeef.com
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
2
Mark Guarnieri-Protein Marketing Specialist-Connecticut & Western Massachusetts cell 203-464-0238 Guy Guarnieri-Protein Marketing Specialist- Connecticut & Westchester, New York cell 203-410-5671
Source- Oklahoma State University
As a restauranteur you can’t
In total, finishing the current U.S. population of 9.8 million fed-cattle on pasture would require an extra 60 million acres of land, that’s about the size of Wyoming. *Source: Cattlemen’s Beef Board BEEF FACT SHEET: Understanding the Different Kinds of Beef in the Marketplace
Questions? Contact Certified Angus Beef LLC at 330/345-2333. • ©2010 Certified Angus Beef LLC. All rights reserved. No. 11 – 01/10
100 Inwood Road Rocky Hill, CT. 06067
11
Ground Beef STOCKED Aging Adds Value
FRESH
BULK
Bottom Line: Fine wine and cheese improve with time, so
8142366
6/10#AVG
CAB
BEEF GRND CHUCK FINE 80/20
does properly aged beef. Aging increases beef tenderness and intensifies flavor. For the best results, substantial marbling is required like the amount present in high-end Choice and Prime beef, such as the Certified Angus Beef ® brand.
0864946
2/5 LB
CAB
BEEF GROUND BULK
8575856
2/10#AVG
CAB
BEEF GROUND CHUCK FINE 81\19
0864936
2/5 LB
CAB
BEEF GROUND BULK NIMAN NAT
PATTIES
Tenderness and Flavor
21 Days
Tenderness: Postmortem Aging Wet Aging
Dry Aging
Dry Aging ★ The traditional method of aging, dry aging, is a rare art today. Less than 1% of beef is dry aged.
7
14
21
28
Aged to perfection During aging, beef is held at a refrigerated temperature, typically 33o to 36oF, for an extended period of time. That’s when natural enzymes in the meat break down proteins within the muscle fibers. This fragmentation improves tenderness and assists in the formation of more flavorful compounds.
★ Fresh beef primals are stored, without packaging, on racks in open-air coolers. Temperature, airflow and humidity are controlled to ensure steakhouse flavor often referred to as “nutty” or “oaky”. Humidity is typically held between 70 to 80%. Temperature and humidity, combined with the use of ultraviolet light, controls bacterial growth.
★ The subprimals are carefully trimmed before cutting into steaks. This combined with dehydration can result in 15% or higher yield loss. Beef with less fat typically loses more weight and can pick up undesirable cooler odors. ★ Dry-aged beef is about 15 to 20% more expensive because of yield loss and the cost of maintaining a dedicated dryaging cooler.
Wet Aging
Certified Angus Beef LLC recommends most cuts be aged 21 days for optimum tenderness, juiciness and flavor. Licensed distributors offer many options for wet and dry aging as well as customized aging programs. Aging is a science that takes the brand’s mouthwatering flavor and juiciness to its fullest potential.
★ Wet-aged beef offers a similar improvement in tenderness to dry aging, but dry aging is known for its more intense flavor. ★ Wet aging maximizes beef’s flavor and tenderness yet does not require additional trimming or impact yield loss. ★ Some restaurants further differentiate themselves through extensive aging programs.
64/2.67OZ
CAB
BEEF GRND PTY CHUCK SLIDER
0864631
1/10 LB
CAB
BEEF GROUND PTY FLAT 4 OZ
0864621
1/10 LB
CAB
BEEF GROUND PTY 5 OZ
0864597
1/10 LB
CAB
BEEF GROUND PTY 6 OZ
0864585
1/10 LB
CAB
BEEF GROUND PTY 8 OZ
1319510
20/8 OZ
CAB
BEEF PATTY PR CHUCK FRSH 8 OZ
0864506
1/10 LB
CAB
BEEF GROUND PTY 10 OZ
FROZEN
★ During dry aging, the meat undergoes dehydration. Moisture evaporates from the outer surface, concentrating the meat’s flavor inside – much like reducing a sauce.
The enzymes start doing their work after harvest, with most of the improvement in tenderness occurring within 10 days. Most beef sold in supermarkets is aged 5 to 7 days. In foodservice, beef is usually aged 14 to 21 days for more intense flavor. Some primals, such as top sirloin, benefit from more aging.
★ Not all beef is aged, but the clear majority of aged beef is wet aged. This beef is refrigerated in vacuum packages where the air has been removed. Temperature is the most critical factor to be controlled.
1319526
SIGNATURE BLEND Blend of CAB Chuck, Brisket and Steak Tail 0878985
2/5 LB
CAB
BEEF GROUND SIGN BLEND 80/20
0725277
20/8 OZ
CAB
BEEF GROUND SIGNATURE BLEND FRESH
Making the best better 0864649
1/10 LB
CAB
BEEF GROUND PTY THICK 2 OZ
7202831
160/2 OZ
CAB
BEEF GRND CHUCK PTY THK N JCY
4149514
60/4 OZ
CAB
BEEF GRND CHUCK PTY THK N JCY
4562583
45/5.33OZ
CAB
BEEF GRND CHUCK PTY THK N JCY
4149910
30/8 OZ
CAB
BEEF GRND CHUCK PTY THK N JCY
Questions? Contact Certified Angus Beef LLC at 330-345-2333. • ©2008 Certified Angus Beef LLC. All rights reserved. No.10—8/08
10
3
Whole Muscle
Speciality
STOCKED
CHUCK 0808697
1/8#AVG
CAB
0808578
1/12#AVG CAB
STOCKED
BEEF CHUCK SHOULDER CLOD HEART BEEF CHUCK FLAT IRON
RIB 8222309
4/16#UP
CAB
BEEF RIBEYE EXPORT B\I CH
0808537
1/17#AVG
CAB
BEEF RIBEYE EXPORT
8142002
5/15#UP
CAB
BEEF RIBEYE LIPON CH
0319725
1/13#AVG
CAB
BEEF RIBEYE LIPON
STRIP LOIN 0808541
1/14#AVG
CAB
BEEF STRIPLOIN 1X1
8142101
6/12#AVG
CAB
BEEF STRIP LOIN 0X1 CH 1/4”TRM
1514884
2/12#DN
CAB
BEEF STRIP LOIN 0X1 11DN CAB
0319655
1/11#AVG
CAB
BEEF STRIPLOIN 0X1
TENDERLOIN 6236115
2/6# UP
CAB
BEEF TENDER PSMO
TOP SIRLOIN 8757296
6/9-13AV
CAB
BEEF TOP SIRL BUTT XT
0950913
2/12#AVG
CAB
BEEF SIRLOIN TOPBUTT XT
4968905
5/2 PC
CAB
BEEF SIRLOIN CULOTTE MUSCL CAB
BOTTOM SIRLOIN 7811389
1/15#AVG
CAB
BEEF TRI TIP FRSH
1418458
4/18#AVG
CAB
BEEF FLAP MEAT
ROUNDS 5350881
1/18#AVG
CAB
BEEF TOP RND DENUDED
4876090
3/22#AVG
CAB
BEEF ROUND INS CH 168 1/4" TRM
3389996
1/23#AVG
CAB
BEEF TOP RND CAB
0882243
2/8#AVG
CABBHNP
BEEF TOP RND SPLIT & TIED
8755274
4/10-13#
CAB
BEEF ROUND BTM FLAT 171B
4955662
4/5#AVG
CAB
BEEF EYE OF ROUND CAB
6335485
4/5#AVG
CAB
BEEF CHUCK SHORT RIB CKD BNLS
5664547
1/8-10#
CAB
BEEF CHUCK POT ROAST CH CKD
0947267
2/8#AVG
CAB
BEEF BRISKET CKD SMKD WHL
0271821
4/5 lbs
CAB
BEEF INSIDE SKIRT FAJ MARN SEAS FZ SIGNTR
6295315
30/5.33OZ
CAB
BEEF FRITTER CHKN CNTRY FRIED
6296354
54/3 OZ
CAB
BEEF STEAK PHILLY CAB BRKWY
6296560
40/4 OZ
CAB
BEEF STEAK PHILLY CAB BRKWY
9789785
32/5 OZ
CAB
BEEF STEAK PHILLY CAB BRKWY
8308650
2/5LB
CAB
FRANK ALL BEEF 4X1 6" SKNLS
8308664
2/5 LB
CAB
FRANK ALL BEEF 8X1 6" SKNLS
8308734
2/5-6 LB
CAB
FRANK ALL BEEF 12X1 3” SLIDER
8869630
2/5 LB
CAB
KNOCKWURST BEEF NAT CASING
7242702
4/4.5 LB
CAB
MEATLOAF CKD WITH GLAZE
7940156
2/5 LB
CAB
MEATBALL ALL BEEF .5 OZ CKD
THIN MEATS 7851753
1/10-12#AVG
CAB
BEEF BRISKET
0808564
1/12#AVG
CAB
BEEF FLANK STEAK
8973503
1/10#AVG
CAB
BEEF SKIRT OUTSDE PLD
7101989
1/10#AVG
CAB
BEEF HANGER TENDER FAT-ON
www.certifiedangusbeef.com
4
9
Deli
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 +
CODE
8144663 8144640 8144774 8338713
PACK SIZE
2/6# AVG 2/6# AVG 2/6# AVG 2/13#AVG
BRAND
DESCRIPTION
CAB CAB CAB CAB
BEEF BEEF BEEF BEEF
PASTRAMI BTM RND CORNED BTM RND PRCK ROAST TOP RND CORNED BRSKT RAW
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
8
5
Cut Steaks
=stocked items all others demand status
CHUCK 7667682
20/8 OZ
CABBHNP
STEAK CHUCK SHLDR PUB/RANCH
5262181
24/8 OZ
CABBHNP
STEAK CHUCK FLAT IRON
5170729
16/10 OZ
CABBHNP
STEAK CHUCK FLAT IRON
RIB BONE IN 0782450
7/18 OZ
CABBHNP
STEAK RIBEYE B\I FRNCH T\E
6786212
10/14-16Z
CABBHNP
STEAK RIBEYE B\I FIL
0782470
7/20 OZ
CABBHNP
STEAK RIBEYE B\I FRNCH T\E
0782494
7/22 OZ
CABBHNP
STEAK RIBEYE B\I FRNCH T\E
0782514
7/24 OZ
CABBHNP
STEAK RIBEYE B\I FRNCH T\E
0782534
7/26 OZ
CABBHNP
STEAK RIBEYE B\I FRNCH T\E
5158425
7/22-24Z
CABBHNP
STEAK RIBEYE B\I FRNCH
6050813
7/16-18Z
CABBHNP
STEAK RIBEYE SPLITBN FRCHD
6045415
7/18-20Z
CABBHNP
STEAK RIBEYE SPLITBN FRCHD
RIB BONE OUT 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
4864708
12/14 OZ
CABBHNP
STEAK RIBEYE BNLS 1"TL
STRIP BONE OUT 0782684
28/6 OZ
CABBHNP
STEAK STRIP C\C 1\2"TL BSO N\V
0782708
24/7 OZ
CAB
STEAK STRIP C\C 1\2"TL BSO N\V
0782724
20/9 OZ
CAB
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 C\C 1\2"TL N\V
1497759
16/10 OZ
CABBHNP
STEAK STRIP C\C 1"TL
4986786
16/12 OZ
CABBHNP
STEAK STRIP C\C 1"TL BSO
9874231
12/14 OZ
CABBHNP
STEAK STRIP C\C 1"TL
0387231
12/14 OZ
CABBHNP
STEAK STRIP C\C1\8"1\2"TL BSO
STRIP BONE IN
6
0782567
10/16 OZ
CABBHNP
STEAK STRIP C\C B\I 1\2"TL
5003932
14/12 OZ
CABBHNP
STEAK STRIP C\C B\I 1"TL
8410524
12/14 OZ
CABBHNP
STEAK STRIP C\C B\I 1"TL
Cut Steaks =stocked items all others demand status
FILET 4923365
20/9 OZ
CABBHNP
STEAK FILET BRL
9092271
32/5 OZ
CABBHNP
STEAK FILET C\C
9092198
28/6 OZ
CABBHNP
STEAK FILET C\C
5235801
24/8 OZ
CABBHNP
STEAK FILET C\C
SHORT LOIN 5237146
8/18 OZ
CABBHNP
STEAK PORTER 1\2"TL
5236254
7/24 OZ
CABBHNP
STEAK PORTER 1\2"TL N\V
0782330
6/30 OZ
CABBHNP
STEAK PORTER 1\4"TL
6235873
6/40 OZ
CABBHNP
STEAK PORTER 1\4"TL
5237613
10/16 OZ
CABBHNP
STEAK TBONE 1\2"TL
5037716
8/18 OZ
CABBHNP
STEAK TBONE 1\2"TL
5237623
8/20 OZ
CABBHNP
STEAK TBONE 1\2"TL
TOP SIRLOIN 5131869
28/6 OZ
CABBHNP
STEAK SIRL TOP BSBALL SKND
5255800
24/8 OZ
CABBHNP
STEAK SIRL TOP BSBALL SKND
3414000
20/10 OZ
CABBHNP
STEAK SIRL TOP BSBALL 1\4
0782302
16/11 OZ
CABBHNP
STEAK SIRL CAP STRIP
0206656
16/10 OZ
CABBHNP
STEAK SIRLOIN CULOTTE
5257690
24/8 OZ
CABBHNP
STEAK SIRL CAP STRIP
5083205
16/12 OZ
CABBHNP
STEAK SIRL TOP C\C SKND
5083165
28/6 OZ
CABBHNP
STEAK SIRL TOP C\C SKND
5131303
16/12 OZ
CABBHNP
STEAK SIRL TOP 2\3CUT SKND
HANGER & SKIRT 0788244
20/8 OZ
CABBHNP
STEAK HANGER TENDER PLD PREM
0789939
16/10 OZ
CABBHNP
STEAK HANGER TENDER PLD PREM
7667613
28/6 OZ
CABBHNP
STEAK HANGER TENDER
6316040
20/8 OZ
CABBHNP
STEAK HANGER TENDER
7997614
16/10 OZ
CABBHNP
STEAK HANGER TENDER PLD
0789927
14/12 OZ
CABBHNP
STEAK HANGER TENDER PLD PREM
7354255
14/12 OZ
CABBHNP
STEAK SKIRT OUTSDE TRIMMED
SHORT RIBS 0781050
10/16 OZ
CAB
BEEF SHORT RIB 3BN XLN
0781080
9/18 OZ
CAB
BEEF SHORT RIB 3BN XLN
7