Buckhead beef booklet 2013
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Transcript of Buckhead beef booklet 2013
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Albany
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1. PORTIONCOSTCONTROLiseasyandsimple.Theexactnumberofportionsinapoundofmeatisknownevenbeforethemeatispurchased.Costcontroloneveryserving.
2. THEREISNOWASTE.Everyounceofbeefboughtcanbeserved.Notrimmingorboningbytherestaurantisnecessary.
3. UNIFORMCOOKINGTIMEispossiblebecauseallcutsofanorderofbeefaretheexactsamesize,shapeandweight,theyallrequirethesamecookingtime.Thiseliminatesthechanceofsomecutsbeingoverdonewhileotherareunderdone.
4. LITTLEIFANYLABORisrequired.Onlythecookingjobremainstobedone.Pretreatedcutsarealsoavailable.
5. NOSKILLEDPERSONNELNEEDBEEMPLOYEDforcuttingmeat.Theprocessorpayshighlyskilledmeatcutterstopreparetheportionreadyproductssothecustomerdoesn’thaveto.
6. NODISGRUNTLEDCUSTOMERSbecauseofunevenportions.Theyareallthesamesize.
7. EASIERSANITATIONMAINTENANCE.Thereisnomessofcutting.
8. NOLEFTOVERS.Portionreadycutscanbetakenrightfromtherefrigeratorasthedemandrequires.
9. LESSREFRIGERATIONSPACEISNEEDED.Portionreadycutscomecompactlypackagedforminimumstoragespace.
10.LESSEQUIPMENTisneededtoservemeals,sincenopreparationprevioustocookingisnecessary.
11.UNIFORMQUALITYofbeefisstrictlymaintainedbypurveyorsyoucantrust.
12.SMALLINVENTORYisrequiredThismeansthatfewerdollarsneededtobeinvestedinunusedbeefandwaste
13.NONEEDTOBE“OUT”ofaparticularmeatorder.Asupplyofportionreadybeefonhandmeansthereisaservinginstantlyavailableatanyhour.
14.LOSSDUETOPILFERAGEcanbeeliminated.Theinventorycanbeentrustedtoonepersonandresponsibilityfixed.
15.NOLOSSDUETOSPOILAGE.
16.WITHSTANDARDIZEDPORTIONCONTROL,arestaurateurisabletorunseveralunitsandmaintainqualitycontrol.
17.KitchenstaffcanconcentrateonCREATINGVALUE-ADDEDBEEFDISHESWITHENHANCEDPLATEPRESENTATIONS.Theyhavemoretimetodevotetootherareasoftheoperation.
18.SMALLCASESIZESallowoperatorstofeatureseveralbeefitemsatalowinventorycost.
19.ELIMINATEINJURIESfromknifesorsawswhilecuttingmeat.
20.HACCPREGULATIONSwillsoonbeattherestaurantlevelmakingitverytoughtobeincompliancewhilecuttingmeat.
21.IFYOUAREBUYINGboxedbeefyoupayfullmarketplusprofitonthepoundsofmatthatareunusableordowngradedtotipandgroundbeef.TheprofitatMalcolmMeatsisfiguredonlyonthenetweightofthesteaks.
21 REASONS FOR USING PORTION CONTROL MEAT
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UsualMarketpricehighandlowtimesthroughoutthecalendaryearonfoodservicebeefsubprimal
TenderloinHighTimes:EarlyJanuary,EarlyMarch,lateApriltoMidMay,November&DecemberLowTimes:MidJanuarytoFebruary,JunethroughOctober
Strip Loin: HighTimes:MaythroughJulyLowTimes:JanuarytomidMarch,lateAugusttoearlyOctober,lateNovemberthroughDecember
Ribeyes:HighTimes:EarlyJanuary,midMaylateOctobertoDecemberLowTimes:MidJanuarytomidApril,JulymidAugusttolateSeptember
Shortloins: HighTimes:MidApriltoearlyAugustLowTimes:January,SeptemberthroughDecember
Top Butts:HighTimes:AprilthroughearlyAugustLowTimes:January,SeptemberthroughDecember
Ball Tips:HighTimes:AprilthroughearlyJuneLowTimes:January,midAugustthroughDecember
Top RoundsHighTimes:MidFebruarythroughMayLowTimes:MidSeptemberthroughDecember
Productstoredatthistemperature 32 33 34 35 36 37 38 39 40
Hasashelflifeofthismanydays
MARKET PRICE HIGHS & LOWS
STORAGE TEMPERATURES FORFRESH AGED BEEF STEAKS
-------------------------------------------------- 21.0-------------------------------------------------- 19.2-------------------------------------------------- 17.4-------------------------------------------------- 15.5-------------------------------------------------- 13.7-------------------------------------------------- 11.9-------------------------------------------------- 10.0-------------------------------------------------- 8.2-------------------------------------------------- 6.3
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Donotbackdownwhenyouaretoldyouareadollarapoundhigh…remember,
Noonebuysbetterthanwedo!Nooneyieldsbetterthanwedo!Nooneoperatesasefficientlyaswedo!
So, how can your competition be killing you on price?Mostofthetimetheyarebeatingyouwithgrade,tellingthecustomertheyaregivingthemChoicewheninrealitytheyareactuallycuttingandshippingSelect.
Why aren’t their boxes and invoices marked Choice like yours? Are they trying to hide something?Usingnameslike“choice”,“HouseChoice”,“HousePrime”oranythingotherthan“USDAChoice”arejustwaystomaskwhatisreallyinthebox
They can be cutting an inferior breedlikeHolsteinthatdoesgradeout“USDAChoice”butdoesnothavetheflavorandtendernessofnativebeef.
They can be cutting Canadian beefthatgradesinCanadaA,AA,AAAandusingAAAasChoice.OurexperienceisthatAAAwouldbemorecomparabletoourUSDASelect.
They can be cutting a totally different trim specificationthanwhatyourarequoting.Makesureyoulookatthesteaksoutofthecryovactoseeexactlywhatyourcustomerisreceiving.Ifyouarequotingthecustomercentercutswheninrealityheisgettinganend-to-endcut-youwillnevergetthebusiness
PleasestudytheofficialUSDAmarblingphotographsandeducateyourcustomeronmarbling.Thebettereducatedyourcustomeris,thetougheritwillbeforyourcompetitorstopassofflowgrademeatforChoice.
THERE ARE 100 PENNIES IN A DOLLAR!
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USDA QUALITY GRADESUSDAPrime
MODERATELYABUNDANT
SLIGHTLYABUNDANT
USDASelect
SLIGHT
MODERATE MODEST SMALL
USDAChoice
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Certified Angus Beef ® Brand Advantages
Questions? Contact Certified Angus Beef LLC at 330-345-2333. • ©2012 Certified Angus Beef LLC. All rights reserved. No. 4 – 2/12
No other Angus brand comparesThe Certified Angus Beef ® brand is the best Angus beef available and a cut aboveUSDA Prime, Choice and Select. Ten standards ensure its incredible flavor,tenderness and juiciness in every bite. Only 1 in 4 Angus cattle meets the brand’shigh standards. As the leading Angus brand, it excels in product quality andavailability and is dedicated to providing innovative services to grow your business.
Brought to you by America’s Angus cattle ranchers� A global brand with a grassroots mission – as a nonprofit division of the
American Angus Association®, we drive your profits not ours.
� Only brand owned by the American Angus Association® and its rancher members.
� Governed by a board of Angus cattle breeders.
� No other brand works closer with cattlemen and women to help them raiseexceptional cattle.
The most recognized Angus brand� The brand is trusted by the world’s top chefs and steakhouses. Nearly 14,000
restaurants and grocery stores feature the brand in the United States and 43other countries.
� The Certified Angus Beef ® brand is the leader in consumer awareness with87% recognition. 1
� Ranking above USDA Prime and Choice, the Certified Angus Beef ® brand isrecognized by consumers as the highest quality grade or brand. 2
Offering the most product sourcing and pricing options� The only brand available from 28 plants with a combined share of the U.S. and
Canadian fed-cattle packing base of more than 80%.
Quality and integrity guaranteed in every box� The only brand to track every pound of beef from the packing plant to consumers.
Unrivaled marketing services to grow your business� No other brand matches our marketing services and support. Custom design
services, production-ready television, radio and print advertising, photo andvideo library, and website resources, just to name a few.
� Industry leader in training your employees through hands-on and technology-based programs, customized tours, and ranch visits.
� Nearly 100 Certified Angus Beef LLC employees, including three PhDs andnine master’s degree professionals in meat, animal science and business, support your efforts.
1 2010 research conducted by Firebox Research & Strategy. 2 2007 research conducted by Shiller, Polo and Benson.
Only 1 in 4
Angus cattle meets the
brand’s high standards
A cutabove
all other Angusbeef
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Brisket & Shank
Short Plate Flank
Brisket FlatBeef Brisket Brisket Point
Shank Cross Cut
ChuckTop Blade SteakFlat Iron Chuck Roast Chuck Arm Roast
Mock TenderSteak
Mock TenderRoast
Chuck EyeSteak
Chuck EyeRoast
ShoulderClod Roast
Shoulder Center Steak,Ranch Steak
Skirt SteakShort Ribs Flank Steak Flap
Sierra CutCross Rib Roast,English Roast Denver Cut,
Underblade steak
Country-styleChuck Ribs
Chuck ShortRibs
Petite ChuckTender Roast
Shoulder TenderMedallions
SirloinShort LoinSirloin SteakCenter Cut
Sirloin SteakBone-inStrip Steak,Shell Steak Filet of
StripStrip Steak
Filet of SirloinCoulotte Steak
Strip Roast
Filet MignonTenderloinSteak
Tri-tip RoastTri-tip Steak
TenderloinRoast
PorterhouseSteak
Ball Tip RoastBall Tip Steak
T-bone Steak
Hanger Steak,Hanging Tender Bottom Sirloin Flap Meat
RibPrime Rib,Ribeye Roast
Ribeye Steak,Delmonico
Rib SatayFilet of Rib
Stir-fry BeefStew BeefBeef KabobCubed Steak
Fajita Beef
Ground Beef
Grill
KEY
Marinate & Grill
Some photos courtesy of the National Cattlemen’s Beef Association.Visit www.certifiedangusbeef.com for cooking methods and recipe ideas.
Braise
SautéRoast
Cooking time under 30 minutes
Cowboy SteakRibeye Roast
Short RibsRib Steak
Chef Cut RibeyeBack Ribs
Other
RoundTop RoundLondon Broil
Bottom RoundLondon Broil
Rump RoastRound PetiteTender Steaks
Bottom RoundRoast
Top Round Roast
Eye of RoundRoast
Sirloin TipRoast
Butterfly TopRound Steak
Top Round SteakBottom RoundSteak
Eye of RoundSteak
Sirloin TipCenter Roast Sirloin Tip
Center SteakSirloin TipSide Steak
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TENDERLOIN
PSMO (Peeled, Side Muscle On)Sidemuscleistotallyattached,silverskinison,bellyfatisheavy.
ThisishowwereceivetheTenderloinfromthepackingplants.
ThispictureshowswhatweneedtodototrimtheTenderlointoapeeled/roastreadyTenderloin.
•Thesidemusclethatrunsalongthesideofthetenderloinisremoved.•Thesilverskinisremoved.
•Excessfatonthebellyisscrapedoff.
Thebellywillneverbetotallycleanedtotheleanmeatasyieldswouldbegreatlyreducedandisnotarequirementofcustomers.
SideMuscle
Peeled/RoastReadyTenderloin
SilverSkin&Fat
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TENDERLOIN FILET
End-to-End Sidemuscle(chain)off,silverskinremoved,wingmuscle(ear,hook)leftintact,1”diameterminimum.
ThesesteaksarecutfromthebuttendoftheTenderloin(whichprovidesaseparationinthesideoftheFiletwhichiscommonlycalledaHeadSteakoraOneSlitMetroFilet)rightthroughthemain
bodyuntilthesurfaceareabecomes1”.
ThiscutisnotasuniformasourCenterCutFiletinheight,butisoffsetbylowerpricesduetoincreasedyield.
Sidemuscle(chain)off,silverskinremoved,1-1/2”diameterminimum,wingmuscle(ear,hook)separatedfromthebarrel.
Steaksaretakenfromboththebarrelandalsothewingmuscle(ear,hook).Thesesteaksareveryconsistentbutduetothefactthatthisspecificationallowsustocutsteaksfromthewingmuscle,our
yieldsincreasewhichkeepsthepricelowerthanaBarrelCutFilet.
End-to-End1190A
Barrel CenterCut1190B
WingMuscle
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TENDERLOIN STEAK
End-to-End Sidemuscleoff,skinned.
ThesesteaksarecutfromthebuttendoftheTenderloinrightthroughuntilthesurfaceareabecomes1”.Thiscutisnotasuniformasourcentercutfiletinheightbutisoffsetbylowerpricesduetoincreasedyield.
Center Cut Sidemuscleoff,skinned.
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TENDERLOIN
Sidemuscleon,exposedsilverskinremovedonbarrelportion,wingmuscle(ear,hook)leftintact,1-1/2”diameterminimum.
ThisisthemosteconomicalwaytobuyaTenderloinSteakbecausetheyieldisincreasedapproximately25%byleavingthesidemuscleintact.SomeclientswantthesidemuscleonbutdonotwanttheHeadSteaks/TwoSlitMetroFiletssoforanupcharge,wewillfacilitatethisrequest.
TENDERLOIN FILET
Sidemuscleon,silverskinremoved,wingmuscle(ear,hook)leftintact.
ThesesteaksarecutstartingfromthebuttendoftheTenderloin(whichprovidesadoubleseparation[twoslits]inthesideofthefiletbecausethesteakiscutacrossthreeseparatemuscles)providingnormallythreeHeadSteaks/TwoSlitMetroFiletsrightthroughthemainbodymuscle
untilthesurfaceareabecomes1-1/2”.
ThiscutisnotasuniformasourCenterCutfiletinbothshapeandheight.ThiscutispredominatelyusedbythecasualdiningsegmentwherethemenupricedoesnotjustifyaCenterCutFilet.
ThesesteaksarealsousedinBaconWrappedapplicationswhichcanhidetheimperfectionsofthisspecification.
SideMuscle
HeadSteaks/TwoSlitMetroFilets
SideMuscleOn
SideMuscle
On
SideMuscleOnBarrelSteaksHeadSteaks/TwoSlitMetroFilets
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STRIPLOIN
ThispictureshowstheStriploinaswereceiveitfromthepackingplants.
Wecanbuythemaswhatisreferredtoasa1x1”(simplymeaningaconsistent1”tailacrosstheStriploin).Backfatthicknesshasnofirmspecificationsoyieldedsteakweightcanvarygreatly.Werarelybuy1x1’stoprocessduetothisinconsistency.A0x1”Striploin(referredtoas“steakready”)hasatailthatstartsat1”andtapersdowntoa0”tailattheveinendoftheStriploin.Thebackfatistrimmedto
1/4”orless.Duetopredictableyields,thisishowwebuyStriploins.
Thispictureshowstheexcessfattrimgoingfroma1x1toa0x1.
1x1Striploin/Boneless
TailSectionBackfat
0x1Striploin(SteakReady)
Fat/TrimOffOfA1x1Striplion
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STRIPLOIN
Thispicturesshowsthefattrimandbyproductleanmeatgoingfroma0x1Striplointotheactualcutsteaks.
Eventhoughthe0x1Striploinisconsidered“SteakReady”,thereisstillaconsiderableamountoffattrimandbyproductproducedtogettotheactualcutsteak.
Thispicturesshowsthefinishedcut“NewYork”StripSteaks.
Steaks1-6arebackstrapoffcentercutsteaks.Steaks7and8arebackstraponcentercutsteaks.
Steaks9-11arebackstraponveinsteaks(endcutstripsteaks).
Note:Unlessspeciallyrequestedbythecustomer,USDAallowsaonesidedveinsteak(meaningthesteakwillshowtheveinononesideofthesteakonly,theothersidewillbethecentercutspecification)
tobesoldasacentercutsteak.Thereisanadditionalchargeforthe“novein”specification.
CutSteaks
FatTrimByProductLeanMeat
BackstrapOff
BackstrapOn
Vein
1 2 3 4 5 6
7 8 9 10 11
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STRIPLOIN STEAK
Boneless,centercut,backstrapoff,1”tail.
Endcutsonly,1”tail,frozen,backstrapon.
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RIBEYE
Boneless,LipOnThispictureshowshowwereceive“Lip-On”Ribeyesfromthepackingplants.
ApproximateLip/“Tail”lengthis2”.
ThispictureshowstheextratrimmingwedototrimtheRibeyedowntothepointwherewecancutsteaks.
Lip/”Tail”
ExcessTailTrim
MoreTrim
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RIBEYE
ThispictureshowstheLipOnRibeyecutintosteaks.
TheloinendoftheRibeyeactuallymarriesuptotheStriploinwhichiswhytheLoinEndSteaksontheRibeyeresembleaNewYorkStripSteak.AsyoumovetotheChuckEndoftheRibeye,themeat
becomemorefatty,especiallythekernel“star”fatinthesteaks.
Picture1through12takesyoufromtheLoinEndoftheRibeyethroughtheChuckEnd.
Noticehowthe“Kernelfatbecomesmoreprevalent.AsthegradeoftheRibeyegetsbetter,thiskernelfatbecomesmorepronouncedand,attimes,offensive.Thesesteaksshowa1”tail.
LoinEnd ChuckEnd
LoinEnd
ChuckEndKernelFat“StarFat”
1 2 3 4 5 6
7 8 9 10 11 12
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RIBEYE “BONE IN”
ThispictureshowstheBone-InRibSteaksfromtheloinendthroughthechuckend.
“ExportRibeye”ThispictureshowstheBone-InRibeyealsoreferredtoasthe“ExportRibeye”
aswereceiveitfromthepackingplants.
LoinEnd
Bone
KernelFat ChuckEnd
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ThispictureclearlyshowswhyFrenchedRibeyeSteaks(evennumbered)areupwardof$2poundhigherinpricethanastandardBone-InRibeyeSteak.TheFrenchedRibeyesteakrequiresit’sownfull
bonewhichyieldsalargeamountofwedgecutbonelessRibeyeSteaks(oddnumbers)thatwehavetosellatadiscount.
OurFrenchedRibeyesteaksarecarefullycutbyhand.Eachsteakisaworkofartandreallybringsexcitementtothediningexperience.Knifecutonly,nosawcuts!
RIBEYE “BONE IN”
RIB STEAK
LoinEnd
ChuckEnd
1
23
45
67
8
9 10 11 1213 14
FrenchedBoneIn
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BEEF SHORTLOIN
ThepictureaboveisthewaywereceiveShortloinsfromthepackingplants.
TheShortloinconsistsoftwomajormuscles:theStriploinandtheTenderloin.Outofthissub-primal,weproducePorterhouseSteaks,T-BoneSteaks,Bone-InFiletsandBone-InNewYorkStripSteaks.
Steaks 1 - 4 arestandardPorterhouseSteaksthatincludetheveininthestripsideofthesteak.
Steaks 5 - 7areconsidered“novein”PorterhouseSteaks,duetothefactthatthereisnoveininthestripsideofthesteakyetstillhasatleasta1-1/2”Tenderloindiametermeasuredfromtheboneto
theedgeoftheTenderloin.
Steaks 8 -11areT-BoneSteakswhichmeansthattheTenderloindiametermeasures1to1-1/2”.
Vein
1 2 3
8
4
7
5
6 9 10
11 12 13 14
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PORTERHOUSE STEAK
T-BONE STEAK
1/2”Tail
1/2”Tail
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BEEF TOP BUTT SIRLOIN
Thispicturesshowshowthe“HeartMuscle”oftheTopSirloinlookslikeaftertrimmingtoour1/4”trim,“faton”specification.Youwillseethatsomesteakshavemoreexteriorfatthanothersbecause
afterthe“cap”(culotte)muscleisremovedfromtheleftsideofthetopbutt(inthispicture)onlyathinlayerofexteriorfatremains.
ThepicturesshowourTopButtSirloincentercutspecification.ItissimplyasinglesplitdownthecenteroftheTopButtSirloinHeartMuscle.
BonelessMain“Heart”MuscleOnly
1/4”TrimSpecifications
Fat/Trim
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BEEF TOP BUTT SIRLOIN
Thisisthesamelookasourskinnedproductexceptsomefatisleftononeside.Thisdropsthepriceconsiderably.
ThesephotosshowourBaseballCutSirloinSteaks.WesimplysplittheTopButtSirloinHeartMuscletwicewhichproducesthethickersteaksshownhere.
TOP SIRLOIN BUTT STEAK
Thisisthesamelookasourskinnedproductexceptsomefatisleftononeside.Thisdropsthepriceconsiderably.
Fat/Trim
CenterCutBoenless2/3Cut
1/4”Trim
CenterCutBaseballCut
Boneless1/4”Trim
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TOP BUTT SIRLOIN CAP
ThispictureshowsapeeledTopSirloinCapMuscle.Thisisthethirdmosttendermuscleonthebeefcarcassduetothefactthatitisaninactivemuscle.
ThispicturesshowshowweprocesstheSirloinCapmuscletoproduceSirloinCapSteaks.
ThispictureshowsSirloinCapSteakswhichmaybethemostversatileSteakduetoit’stenderness.
BonelessCapMuscle
SirloinCapSteakStrips Tips
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BALL TIP
Thismuscleissized2lbs.andupand2lbs.anddownfromthepackingplant.Weofferseveraldifferentvarietiesofsteakscutfromthismuscle.Forpricesensitivecustomers,weleavetheexteriorfatonandwealsoofferthesesteaksskinned.Theyareallmoderatelypricedsotheapplicationsaremanyinfood
service.Idealsteakforfamilystylerestaurants,diners,breakfastapplications,etc.
TheBallTipactuallyconsistsofthreemusclesandthewedgesoffatyouwillseebetweenthemusclesafterthesteaksarecutcan’tberemovedwithoutseparatingthemusclesanddestroyingtheintegrityofthesteak.
BottomSirloin
BottomSirloin
Butt
BottomSirloin
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FLAT IRON STEAK
Secondmosttenderpieceofmeatontheanimal.Fromtheshoulderbutsimilartoflankintexture.
BonelessWhole
Boneless
PUB STEAK
Cut from whole boneless shoulder clod hearts.
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BEEF SHOULDER TENDER
BEEF SHOULDER TENDER STEAKS
SHOULDER MEDALLIONS
TeresMajorBonelessFatOn
SkinnedBonelessChateau
BonelessSkinned
“BistroMedallions”
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BEEF SHORT RIB
Thispictureshowsthe3-BoneShortRibaswereceiveitfromthepackingplants.
ThispictureshowstheShortRibsfromendtoend.
3Bones
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PORK LOIN
HereisapictureshowinghowwereceivethePorkLoinfromthepackingplant.
HereyoucanseethatthePorkLoinistrimmedofexcessfatandthechineboneisremovedpriortocuttingchops.FromtheWholePorkLoin,weproduceRibandLoinPorkChops,LoinOnlyChopsand
RibOnlyChops.
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PORK LOIN
ThispictureshowsthevariationofappearanceinPorkChopsastheyarecutfromtheWholePorkLoin.
Duetothepictureframeconstraints,5chopswereremoved.Chops1-5areconsidered“LoinOnly”ChopswhichresembleBeefPorterhouseSteaks,andChops6-15areconsidered“RibOnly”Chops
whichresembleBoneInRibeyeSteaks.NotethatRibChops12-15containadoublemusclejustlikeaBeefRibeyeMuscle.
Chopsaretrimmedclose,tailsareshortenedto1”maximumlength,chineboneisclipped.
Chopsaretrimmedclose,tailsareshortenedto1”maximumlength,chineboneisclipped.
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PORK RIB LOIN
HereisapictureshowinghowwereceivethePorkRibLoinfromthepackagingplant.ThisistheribportionoftheWholePorkLoinaftertheLoinendhasbeenremoved.
ThePorkRibLoinistrimmedofexcessfat,thechineboneisremoved,andthebonesarefrenchedpriortocuttingchopsbetweeneachbone.Theleftsideoftherackshowninthispicturehasbeenfrenched
totheeyeandtherightsideoftherackhasbeenfrenchedtowithin1”oftheloineye.
ThispictureshowsthevariationofappearanceinfrenchedPorkChopsastheyarecutfromthePorkRibLoin.Notethedifferenceinchops1-4astheyarefrenchedtotheeye.Chop5-10havea1”taillength.
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CulinArte'wasfoundedwiththeobjectivetoproducepureandclassicalStockReductionsintheformsofGLACE'Sprovidingchefswiththeluxuryofutilizingpurefoundationswithoutthelabors,time,energy,space,equipmentandinventoryoffrozenbonesnecessarytoproducetheirown.
ItwasnecessaryforCulinArte'tolocatetheirkitchensintheheartoftheupperMidwesttosourcethefreshestrecipesofbonesandtohavetheexcellenceofglacialwaterstoproduceournaturalstockreductions.
NorthernWisconsinisthecenteroftheformulafedvealindustry,theheartofducklingandchickenoperations,excellentaccesstodomesticlambandporkbonerecipes,tremendousbeefoperationsandouruniquesuppliesofselectrecipesofflatfishbonesThekeyelementofourqualitiesresultfromtheutilizationofourFreshBonesRecipes,gas-firedroastedforperfectbrowning,slowsimmeringandskimmingforupto12hours,naturalreductionsofuptoninehours,blendingbatcheslikefinewinestoproduceabsoluteconsistency.WeareculinaryfanaticsrightdowntoourranchdirectMirePoix,FreshParsleyStems(noleaf ),FreshBayLeaves,simmeredinmultiple300galloncentrallyfiredsteamkettleseliminatinganyconcernsforscorching.WehavedesignedandbuiltastateoftheartUSDA/HACCP/FDAfacilityrequiringfulltimeUSDAinspectors.Ifit'snotUSDA,it'snottruestock.CulinArte'istheonlycompanythatproducespurereductionsinseveralspeciesintheworld.
CulinArte’sProductLineTerms:GLACE(inFrench;meansglaze)-thisproductisconsideredatotalreductionandisathickgelatin.Glace’sarepackedinonepoundbricksandanormalportionusedis1/2ozperpansauce.Thepriceperpoundaveragesabout$9.
DEMI GLACE ELITEThisproductisalsoreducedbutnottotheleveloftheGlace.Itispackedin5lbbucketsandthepriceperpoundaveragesabout$8.
DEMI GLACE CLASSIC(inFrench;meanshalfglaze)-thisproductisconsideredahalfreductionandisthickenedwithstarchtoproducearichgravy.Approximately2ozofDemiGlaceisusedperpansauce.Thisproductissoldin16lbbucketsandpricedperpoundaveragesabout$3.50.
Forfurthereducation,productinformationandrecipes,pleasevisitCulinArte’swebsiteatwww.culinarte.orgorcallCulinArte’directat800-542-3032.
WELCOME TO CULINARTE’
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