buckhead cuts

BUCKHEAD INDEX

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

COPYRIGHT © 2006 BY SYSCO CORP All Rights Reserved

123

Bottom Sirloin Butt

BALL TIP

This muscle is sized 2 lbs. and up and 2 lbs. and down from the packing plant.We offer several different varieties of steaks cut from this muscle.

For price sensitive customers, we leave the exterior fat on and we also offer these steaks skinned.They are all moderately priced so the applications are many in food service.Ideal steak for family style restaurants, diners, breakfast applications, etc.

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


124

NAMP Code #1190-B

Bottom Sirloin

BALL TIP

NAMP Code #1190-B

Bottom Sirloin

BALL TIP


113

Fat / Trim

TOP SIRLOIN BUTT STEAK

These pictures show how we produce our Full Cut Top Sirloin Steaks. We simply cut across the entire width of the Top Sirloin Heart Muscle. These Steaks provide great plate coverage.

Premium Trim

TOP ROUND


161

This “Premium Trim” Top Round eliminates most of the problems associated with commodity Top Rounds. Once used, clients stay with it and do not go back to the commodity Top Round.

SYSCO # GRADE LB. PCS / CS5176266 Reserve 15 lb avg 2

5176279 Choice 15 lb avg 2

SEARCH: BEEF TOP RND PREMIUM TRIM

TOP ROUND


160

This picture simply shows a commodity Top Round.

TOP ROUND

This picture shows the trimming we do to get to our “Premium Trim” Top Round also called the “Noble Round”. We are cutting off about 1/3rd of the weight which is full of grissle and fat. The exterior fat is also trimmed

to 1/4" or less. The finished wieght is about 15 lbs.


162

Cap OffSplit

“Chef Ready”

TOP ROUND

SYSCO # GRADE LB. PCS / CS5156274 Reserve 9 lb avg 2

3907789 Choice 9 lb avg 2

SEARCH: BEEF TOP RND CAP OFF SPLIT

BonelessCap Muscle

TOP BUTT SIRLOIN CAP

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

This picture shows a peeled Top Sirloin Cap Muscle.This is the third most tender muscle on the beef carcass due to the fact that it is an inactive muscle.

Sirloin CapSteak Strips

Tips


116


117

TOP BUTT SIRLOIN CAP

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


96

BonelessMain “Heart” Muscle Only

1/4" Trim Specification

BEEF TOP BUTT SIRLOIN

This pictures shows how the “Heart Muscle” of the Top Sirloin looks like after trimming to our1/4" trim, “fat on” specification. You will see that some steaks have more exterior fat than others

because after the “cap” (culotte) muscle is removed from the left side of the top butt (in this picture) only a thin layer of exterior fat remains.

Fat / Trim


97

BonelessMain “Heart” Muscle Only

Skinned Specification


Fat / Trim

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

Following are photos showing the various ways we process the Top Butt Sirloin Muscle. Each picture shows the fat trim and by products produced when starting with

a fat on top Butt Sirloin Heart Muscle. The finished Steaks are our “skinned” specification. We duplicate all of these cuts with our 1/4" trim specification

and all of those pictures follow in this Product Guide.


98


The pictures show our Top Butt Sirloin center cut specification.It is simply a single split down the center of the Top Butt Sirloin Heart Muscle.


24

TENDERLOIN

PSMO (Peeled, Side Muscle On)Side muscle is totally attached

Silver skin is onBelly fat is heavy

This is how we receive the Tenderloin from the packing plants.

This picture shows what we need to do to trim the Tenderloin to a peeled/roast ready Tenderloin.– The side muscle that runs along the side of the tenderloin is removed.

– The silver skin is removed.– Excess fat on the belly is scraped off.

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

Side Muscle

Peeled/Roast ReadyTenderloin

Silver Skin & Fat


25

NAMP Code #190-ASEARCH: BEEF TENDER WHL SKND

Whole SkinnedPeeled

Roast Ready

TENDERLOIN

SYSCO # GRADE SIZE/APPROX PCS / CS4991548 Prime 3.5 lb ea 4

4937667 Reserve 3.5 lb ea 44937627 Reserve 4 lb ea 4

5039872 Choice 3.5 lb ea 45039971 Choice - Heavy-Cut 4 lb ea 4

from 6# lb Tenders

5189964 Select 3.5 lb ea 45029956 Select - Heavy-Cut 4 lb ea 4

from 6# lb Tenders

0423723 No Roll / Ungraded 3.5 lb 44996346 No Roll / Ungraded - 4 lb ea 4

Heavy-Cut from 6# lb Tenders


26

NAMP Code #190-ASEARCH: BEEF TENDER WHL SKND

Whole SkinnedPeeled

Roast ReadyCommercial

Grade

TENDERLOIN

Very economical (about half the price of comparably trimmed native beef).Used primarily for carving (due to the soft/wet texture, it is not ideal for steaks).

For best results, take the tenderloin out of the cryovac and let air dry for a day in a cooler.Then season, roast slowly and slice thin.

SYSCO # GRADE LB. PCS / CS2962702 Commercial 3 lb 4


27

Barrel CutBarrel

TENDERLOIN FILET

Side muscle (chain) off.

Silver skin removed.

Wing muscle (ear, hook) off.

Steaks only taken from the barrel.

2" diameter minimum.

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

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


30

NAMP Code #1190-BSEARCH: STEAK FILET BRL

Side Muscle OffBarrel Cut

Skinned

TENDERLOIN STEAK

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

N4 SYSCO # GRADE OZ. PCS / CS3443371 Select 4 404925002 Select 4 40 bulk / banquet pack4923698 Select 5 324925018 Select 5 32 bulk / banquet pack4991642 Select 6 284925026 Select 6 28 bulk / banquet pack4923704 Select 7 244925036 Select 7 24 bulk / banquet pack4991661 Select 8 244925042 Select 8 24 bulk / banquet pack4923718 Select 9 205972690 Select 10 164923720 Select 12 164923621 Select 14 124923676 Select 16 12

4925063 No Roll / Ungraded 4 404925076 No Roll / Ungraded 4 40 bulk / banquet pack4925089 No Roll / Ungraded 5 324925107 No Roll / Ungraded 5 32 bulk / banquet pack5738950 No Roll / Ungraded 6 284925238 No Roll / Ungraded 6 28 bulk / banquet pack4925114 No Roll / Ungraded 7 244925133 No Roll / Ungraded 7 24 bulk / banquet pack5235504 No Roll / Ungraded 8 244925253 No Roll / Ungraded 8 24 bulk / banquet pack4925168 No Roll / Ungraded 9 205739149 No Roll / Ungraded 10 164925295 No Roll / Ungraded 12 164925187 No Roll / Ungraded 14 124925200 No Roll / Ungraded 16 12


31

Center Cut

TENDERLOIN FILET



1-1/2" diameter minimum.

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

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

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

Barrel

Wing Muscle


34

NAMP Code #1190-BSEARCH: STEAK FILET C\C

Side Muscle OffCenter Cut

Skinned

TENDERLOIN STEAK

SYSCO # GRADE OZ. PCS / CSCENTER CUT

5186473 Select 4 404923011 Select 4 40 bulk / banquet pack5352091 Select 5 324923067 Select 5 32 bulk / banquet pack5186481 Select 6 284923126 Select 6 28 bulk / banquet pack4923200 Select 7 244923239 Select 7 24 bulk / banquet pack5235906 Select 8 244923245 Select 8 24 bulk / banquet pack5235975 Select 9 205186507 Select 10 165236035 Select 12 163556552 Select 14 123556560 Select 16 12

9596644 No Roll / Ungraded 4 404923427 No Roll / Ungraded 4 40 bulk / banquet pack4923449 No Roll / Ungraded 5 324923454 No Roll / Ungraded 5 32 bulk / banquet pack9596602 No Roll / Ungraded 6 284923514 No Roll / Ungraded 6 28 bulk / banquet pack5236092 No Roll / Ungraded 7 244923575 No Roll / Ungraded 7 24 bulk / banquet pack5236118 No Roll / Ungraded 8 245236205 No Roll / Ungraded 8 24 bulk / banquet pack5236152 No Roll / Ungraded 9 200878629 No Roll / Ungraded 10 164977054 No Roll / Ungraded 12 164923324 No Roll / Ungraded 14 124839462 No Roll / Ungraded 16 12

(continued)


36

End-to-End

TENDERLOIN FILET



Wing muscle (ear, hook) left intact.

1" diameter minimum.

These steaks are cut from the butt end of the Tenderloin (which provides a separation in the side of the Filet which is commonly called a Head Steak or a One Slit Metro Filet)

right through the main body until the surface area becomes 1".

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

Head Steaks / One Slit Metro Filets


37

NAMP Code #1190-ASEARCH: STEAK FILET E\E

Side Muscle OffEnd-to-End Cut

Skinned

TENDERLOIN STEAK

SYSCO # GRADE OZ. PCS / CS4991693 Prime 4 404991703 Prime 5 324926141 Prime 6 284991716 Prime 7 244926160 Prime 8 244991743 Prime 9 205502909 Prime 10 164926204 Prime 12 164991771 Prime 14 124991798 Prime 16 12

4925655 Reserve 4 404925691 Reserve 5 324926091 Reserve 6 284925709 Reserve 7 244926103 Reserve 8 244925857 Reserve 9 204925933 Reserve 10 164926111 Reserve 12 164926038 Reserve 14 124926071 Reserve 16 12

(continued)

These steaks are cut from the butt end of the Tenderloin right through until the surface area becomes 1". This cut is not as uniform as our center cut filet in height but is offset by lower prices due to increased yield.


40

NAMP Code #1189-ASEARCH: STEAK FILET METRO 1SLIT

Side Muscle OffHead Steaks Only

One Slit Metro FiletsSkinned

TENDERLOIN STEAK

SYSCO # GRADE OZ. PCS / CS4924096 Choice 4 404924112 Choice 5 326956023 Choice 6 289592726 Choice 7 249592759 Choice 8 244929719 Choice 9 204829501 Choice 10 169875568 Choice 12 16

4924136 Select 4 404924140 Select 5 324924151 Select 6 284924160 Select 7 249149501 Select 8 244929727 Select 9 204929731 Select 10 169146101 Select 12 16


41

Side Muscle On

TENDERLOIN

Side muscle on.

Exposed silver skin removed on barrel portion.


1-1/2" diameter minimum.

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

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

Head Steaks / Two Slit Metro Filets

Side Muscle


42

Side Muscle On

TENDERLOIN FILET

Side muscle on.



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

This cut is not as uniform as our Center Cut filet in both shape and height. This cut is predominately used by the casual dining segment where the menu price does not justify a

Center Cut Filet. These steaks are also used in Bacon Wrapped applications which can hide the imperfections of this specification.

Head Steaks / Two Slit Metro Filets Side Muscle On Barrel Steaks


48

SEARCH: STEAK FILET B\I

BONE-IN FILET

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

SYSCO # GRADE OZ. PCS / CS5032059 Choice 10 164930026 Choice 12 144930034 Choice 14 12


57

STRIPLOIN

This picture shows the Striploin as we receive it from the packing plants.We can buy them as what is referred to as a 1 x 1" (simply meaning a consistent 1" tail across the Striploin). Backfat thickness has no firm specification so yielded steak weight can vary greatly. We rarely buy 1 x 1’s to

process due to this inconsistency. A 0 x 1" Striploin (referred to as “steak ready”) has a tail that starts at 1" and tapers down to a 0" tail at the vein end of the Striploin. The backfat is trimmed to

1/4" or less. Due to predictable yields, this is how we buy Striploins.

1 x 1 Striploin / Boneless

Backfat

Tail Section


58

STRIPLOIN

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

0 x 1 Striploin (Steak Ready)

Fat / TrimOff Of A

1 x 1Striploin


59

STRIPLOIN

This pictures shows the fat trim and by product lean meat going from a 0 x 1 Striploin to the actual cut steaks.Even though the 0 x 1 Striploin is considered “Steak Ready”, there is still a considerable amount of fat trim

and by product produced to get to the actual cut steak.

Cut Steaks

By Product Lean Meat

Fat Trim


60

STRIPLOIN

This pictures shows the finished cut “New York” Strip Steaks. Steaks 1 - 6 are backstrap off center cut steaks.Steaks 7 and 8 are backstrap on center cut steaks.

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

Note:Unless specially requested by the customer, USDA allows a one sided vein steak (meaning the steak will show the

vein on one side of the steak only, the other side will be the center cut specification) to be sold as a center cutsteak. There is an additional charge for the “no vein” specification.

BackstrapOff

BackstrapOn

Vein

1

7 10 118 9

2 34 5 6

NAMP Code #1180-ASEARCH: STEAK STRIP C\C 1\8 1\2TL BSO

“Close Trim”Boneless

Center Cut1/8" Backfat

1/2" TailBack Strap Off

STRIPLOIN STEAK


61

SYSCO # GRADE OZ. PCS / CS4982320 Prime 6 284982353 Prime 7 244982363 Prime 8 244982387 Prime 9 204982411 Prime 10 164982528 Prime 12 164982544 Prime 14 124982563 Prime 16 12

4982199 Reserve 6 284982209 Reserve 7 244982213 Reserve 8 204982230 Reserve 9 184982243 Reserve 10 164982256 Reserve 12 164982314 Reserve 14 124982296 Reserve 16 12

(continued)


63

NAMP Code #1180-ASEARCH: STEAK STRIP C\C 1\2TL BSO

BonelessCenter Cut

Back Strap Off1/2" Tail

STRIPLOIN STEAK



(continued)

COPYRIGHT © 2006 BY SYSCO All Rights Reserved

66

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

BonelessCenter Cut

Back Strap Off1" Tail

STRIPLOIN STEAK




67

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

BonelessCenter Cut

1" TailBack Strap On

STRIPLOIN STEAK



(continued)


70

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

BonelessEnd To End Style

1" TailBack Strap On

STRIPLOIN STEAK




71

BonelessEnd Cuts OnlyComplete Trim

DenudedNo Tail

STRIPLOIN STEAK

Check availability.

SEARCH: STEAK STRIP VEIN DENUDED

SYSCO # GRADE OZ. PCS / CS9575259 Choice 6 285017518 Choice 7 240865691 Choice 8 245017549 Choice 9 205017571 Choice 10 165017698 Choice 12 16

5017773 Select 6 285017795 Select 7 249645896 Select 8 245017811 Select 9 205017845 Select 10 165017864 Select 12 16


72

End Cuts Only1" Tail

FrozenBack Strap On

STRIPLOIN STEAK

SYSCO # GRADE OZ. PCS / CS5158047 Choice and Select 6 285158053 Choice and Select 8 245158060 Choice and Select 9 205158070 Choice and Select 10 165158080 Choice and Select 12 165158094 Choice and Select 14 12

SEARCH: STEAK STRIP VEIN E\C 1TL FRZN

Check availability.


73

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

Center CutBone In

1" Tail

STRIPLOIN STEAK

SYSCO # GRADE OZ. PCS / CS5004084 Prime 10 165004096 Prime 12 149315052 Prime 14 129398066 Prime 16 109345158 Prime 18 83289899 Prime 20 8

5004256 Reserve 10 165004282 Reserve 12 145719463 Reserve 14 123195930 Reserve 16 105717889 Reserve 18 83534625 Reserve 20 8

(continued)


140

SEARCH: BEEF CHUCK SHLDR TENDER

Teres MajorBoneless

Fat On

BEEF SHOULDER TENDER

SYSCO # LB. PCS / CS0921585 2 / 10 lb average 2 10# vacs per case


141

SEARCH: STEAK CHUCK BSTRO MEDLLN

Teres MajorBonelessSkinned


SYSCO # OZ.2 PCS / CS0346577 5 - 14 oz 10 lb / Vac 1

SEARCH: STEAK CHUCK BSTRO CHATEAU

SkinnedBoneless

“Chateau”

BEEF SHOULDER TENDER STEAKS


142

SYSCO # OZ.2 PCS / CS5166008 6 285166044 8 24


143


BonelessSkinned

“Bistro Medallions”

SHOULDER TENDER MEDALLIONS

SYSCO # OZ.2 PCS / CS5166168 2 80 / VAC 45166249 3 48 / VAC 45166253 4 40 / VAC 4


144

SEARCH: STEAK CHUCK BSTRO CBD

BonelessSkinned

Cubed

BEEF SHOULDER TENDER SANDWICH STEAK

SYSCO # OZ.2 PCS / CS5166271 6 285261359 8 24

Cubed Bistro Steak SandwichSOAK MARINADE

4 cups warm water32 oz. dark beer or cola

1 cup packed brown sugar6 tbsp kosher salt1/4 cup canola oil

1/4 cup lemon juice2 oz. lime juice fresh

Mix Ingredients TogetherMarinade 24 hours

Discard Brine after one use

For 8 lbs of Steaks


140

SEARCH: BEEF CHUCK SHLDR TENDER

Teres MajorBoneless

Fat On


SYSCO # LB. PCS / CS0921585 2 / 10 lb average 2 10# vacs per case


141


Teres MajorBonelessSkinned


SYSCO # OZ.2 PCS / CS0346577 5 - 14 oz 10 lb / Vac 1

SEARCH: STEAK CHUCK BSTRO CHATEAU

SkinnedBoneless

“Chateau”

BEEF SHOULDER TENDER STEAKS


142

SYSCO # OZ.2 PCS / CS5166008 6 285166044 8 24


143


BonelessSkinned

“Bistro Medallions”

SHOULDER TENDER MEDALLIONS

SYSCO # OZ.2 PCS / CS5166168 2 80 / VAC 45166249 3 48 / VAC 45166253 4 40 / VAC 4


89

BEEF SHORTLOIN

The picture above is the way we receive Shortloins from the packing plants.The Shortloin consists of two major muscles: the Striploin and the Tenderloin.

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

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


90

BEEF SHORTLOIN

Steaks 1 - 4 are standard Porterhouse Steaks that include the vein in the strip side of the steak.Steaks 5 - 7 are considered “no vein” Porterhouse Steaks, due to the fact that there is no vein in the

strip side of the steak yet still has at least a 1-1/2" Tenderloin diameter measured from the bone to the edge of the Tenderloin.

Steaks 8 -11 are T-Bone Steaks which means that the Tenderloin diameter measures 1 to 1-1/2".Steaks 12 - 14 are Bone-In Strip Steaks.

1 2 34

5

6 7 8 9 10

11 12 13 14

Vein


91

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

1/2" TailNo Vein

PORTERHOUSE STEAK

SYSCO # GRADE OZ. PCS / CS5093255 Prime 16 105093267 Prime 18 85087519 Prime 20 85087525 Prime 22 85040686 Prime 24 75040710 Prime 26 60148668 Prime 28 6

5041485 Reserve 16 104840595 Reserve 18 85041492 Reserve 20 85041508 Reserve 22 85041526 Reserve 24 75041536 Reserve 26 65041555 Reserve 28 6

(continued)

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

1/2" TailNo Vein

PORTERHOUSE STEAK


92

SYSCO # GRADE OZ. PCS / CS5236528 Choice 16 103864394 Choice 18 85236558 Choice 20 85236570 Choice 22 85236647 Choice 24 75236662 Choice 26 65040815 Choice 28 6

5236720 Select 16 105041324 Select 18 85041403 Select 20 85041437 Select 22 85236817 Select 24 75236823 Select 26 65041460 Select 28 6


93

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

1/2" Tail

PORTERHOUSE STEAK

SYSCO # GRADE OZ. PCS / CS5093200 Prime 16 105093218 Prime 18 85237468 Prime 20 85237476 Prime 22 85041687 Prime 24 75041696 Prime 26 65041700 Prime 28 6

5237488 Reserve 16 105237492 Reserve 18 85237506 Reserve 20 85041666 Reserve 22 85237514 Reserve 24 75237520 Reserve 26 65237534 Reserve 28 6

5237567 Choice 16 101111624 Choice 18 85237548 Choice 20 89565557 Choice 22 85237577 Choice 24 75041773 Choice 26 65041799 Choice 28 6

(continued)


94

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

1/2" Tail

PORTERHOUSE STEAK

SYSCO # GRADE OZ. PCS / CS5237589 Select 16 103854338 Select 18 81937259 Select 20 89565805 Select 22 85237595 Select 24 75041801 Select 26 65041811 Select 28 6


95

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

1/2" Tail

T-BONE STEAK

SYSCO # GRADE OZ. PCS / CS5037793 Prime 14 125200449 Prime 16 105040221 Prime 18 85040268 Prime 20 85040309 Prime 22 8

5037848 Reserve 14 125237639 Reserve 16 103951720 Reserve 18 85037900 Reserve 20 85548367 Reserve 22 8

5237643 Choice 14 125237652 Choice 16 104074845 Choice 18 85237660 Choice 20 85040427 Choice 22 8

5237676 Select 14 125237686 Select 16 103854239 Select 18 85237696 Select 20 85040643 Select 22 8


75

Lip / “Tail”

RIBEYE

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

Approximate Lip / “Tail” length is 2".

ExcessTail Trim

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

More Trim


76

Loin End

RIBEYE

This picture shows the Lip On Ribeye cut into steaks.The loin end of the Ribeye actually marries up to the Striploin which is why the Loin End Steaks

on the Ribeye resemble a New York Strip Steak.As you move to the Chuck End of the Ribeye, the meat become more fatty, especially the kernel “star” fat

in the steaks.

Chuck End


77

Loin End RIBEYE

Picture 1 through 12 takes you from the Loin End of the Ribeye through the Chuck End.Notice how the “Kernel fat becomes more prevalent. As the grade of the Ribeye gets better,

this kernel fat becomes more pronounced and, at times, offensive. These steaks show a 1" tail.

Chuck EndKernel Fat“Star Fat”

1 2 3 4 5 6

7 8 9 10 11 12


78

NAMP Code #1112SEARCH: STEAK RIBEYE BNLS 0TL

Boneless0" Tail

RIBEYE ROLL STEAK

SYSCO # GRADE OZ. PCS / CS5158294 Prime 4 405158300 Prime 5 325158314 Prime 6 289544917 Prime 8 249874140 Prime 10 169544834 Prime 12 169111832 Prime 14 129111956 Prime 16 125158326 Prime 18 10

5158334 Reserve 4 405158342 Reserve 5 325018142 Reserve 6 285018165 Reserve 8 245013829 Reserve 10 165018185 Reserve 12 164169827 Reserve 14 125018192 Reserve 16 125018219 Reserve 18 10

(continued)


80

NAMP Code #1112-BSEARCH: STEAK RIBEYE BNLS 1TL

Boneless1" Tail

RIBEYE STEAK



(continued)


82

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

Boneless, Lip OnJaccarded

Netted

RIBEYE

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

SYSCO # GRADE LB. PCS / CS3867157 Choice LO Ribeye 15 up 2

Jaccard & Net3275617 Select LO Ribeye 15 up 2

Jaccard & Net


83

RIBEYE “BONE IN”

“Export Ribeye”This picture shows the Bone-In Ribeye also referred to as the “Export Ribeye”

as we receive it from the packing plants.

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


84


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

Loin End

Chuck EndKernel Fat

Bone


85

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

Bone In1" Tail

RIB STEAK

SYSCO # GRADE OZ. PCS / CS5025865 Prime 10 165025875 Prime 12 145025889 Prime 14 125441589 Prime 16 105025897 Prime 18 85025905 Prime 20 8

5025590 Reserve 10 165025642 Reserve 12 145025685 Reserve 14 125025691 Reserve 16 105025707 Reserve 18 8

6904148 Choice 10 169909128 Choice 12 145821053 Choice 14 125821152 Choice 16 105025253 Choice 18 85025272 Choice 20 8


86


“Export Ribeye”This picture shows the Bone-In Ribeye also referred to as the “Export Ribeye”

as we receive it from the packing plants.

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

Fat Trimand

Waste


87


This picture clearly shows why Frenched Ribeye Steaks (even numbered) are upward of $2 pound higher in pricethan a standard Bone-In Ribeye Steak. The Frenched Ribeye steak requires it’s own full bone which yields a large

amount of wedge cut boneless Ribeye Steaks (odd numbers) that we have to sell at a discount.

Loin End

Chuck End

1

23

45 6

9 10 11 1214 15

7 8


88

FrenchedBone In

RIB STEAK

Our Frenched Ribeye steaks are carefully cut by hand.Each steak is a work of art and really brings excitement to the dining experience.

Knife cut only, no sawcuts!

SYSCO # GRADE OZ. PCS / CS5241638 Prime 16-18 75033145 Prime 18-20 75241643 Prime 20-22 75033164 Prime 22-24 75158417 Prime 24-26 79552662 Prime 26-28 7

5029727 Reserve 16-18 75029840 Reserve 18-20 75029881 Reserve 20-22 75029907 Reserve 22-24 75029945 Reserve 24-26 7

5158445 Choice 16-18 75034014 Choice 18-20 75158452 Choice 20-22 75158462 Choice 22-24 75034048 Choice 24-26 7

SEARCH: STEAK RIBEYE B\I FRNCH


158

SEARCH: STEAK HANGER TENDER FRZN

BonelessFrozen

HANGING TENDER

Similar to skirt in texture. Not be be confused with tenderloin.French call it the "onglet" and have long valued it because of its strong flavor.

Located in the diaphragm of the animal by the kidney.Most Chef's will marinate the meat, cook to a medium rare and slice against the grain.

SYSCO # GRADE OZ. PCS / CS5166451 Reserve - Frozen 6 oz -19 oz approx 12 pcs/cs

5166471 Choice - Frozen 6 oz -19 oz approx 12 pcs/cs


145

NAMP Code #114-C

Beef Chuck,Shoulder Clod

Boneless

CLOD HEART

The Clod Heart is from the shoulder of the beef carcass. This comes to us from the packing plant weighing about 10 lbs.

It is broken down as shown in the following pictures.

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


Boneless

CLOD HEART


146


Boneless

CLOD HEART


Boneless

CLOD HEART

Stew

Stew


147

CLOD HEART STEAKS

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


163

Beef Chuck“Chef Ready”

CHUCK ROLL

SYSCO # GRADE LB. PCS / CS5156386 Reserve 8 - 10 lb avg 2

3164738 Choice 8 - 10 lb avg 2

SEARCH: BEEF CHUCK ROLL CHEF READY


150

3 Bones

BEEF SHORT RIB

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

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

Trim


151

BEEF SHORT RIB

This picture shows the Short Ribs from end to end.

Rib RackFrenched

8 Bone

PORK LOIN

SYSCO # LB. PCS / CS5177768 5 lb avg 45177789 5 lb avg 2


176

SEARCH: PORK RACK 8BN FRCHD


181

SEARCH: LAMB CHOP LOIN 1 TAIL

Domestic1" Tail

LAMB LOIN CHOPS


1"

1"

1"

1/4"

SEARCH: LAMB CHOP LOIN 1\4 TAIL

Domestic1/4" Tail

LAMB LOIN CHOPS


182


1"

1"

1"

1/4"


183

DomesticSplit

Frenched

LAMB RACK

OTHER DOMESTIC FRENCHED LAMB RACK PRODUCTSSYSCO # GRADE SIZE PCS / CS5210679 1.5" Frenched, 1/2 Rack 4 pcs

Cap-On, Fresh, 1" Tail5210695 1.5" Frenched, 1/2 Rack 4 pcs

Cap-Off, Fresh, 1" Tail(like the racks

shown in photo)

SEARCH: LAMB RACK FRCHD DOM


184

SEARCH: LAMB RACK SPLIT CHINED DOM

Split and ChinedDomestic

LAMB RACK

SYSCO # GRADE SZ PCS / CS5246016 Lamb Rack 1/2 Rack 4

Split & ChineCap On

Gross Weight(very little waste)


185

NAMP Code #234SEARCH: LAMB LEG BNLS NETTED

DomesticBoneless

NettedClose Trim

LAMB LEG

SYSCO # GRADE SZ PCS / CS3006871 Choice 2 / 6 lb average To order

The fat cover is trimmed down to 1/4” as opposed to 3/4” on a NAMP spec. leg.People like using this because it is a fresh product and the yield is great due to the extra trimming.

“Very user friendly.”


103

TOP SIRLOIN BUTT STEAK

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

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

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

“Premium”Baseball Steaks

2/3 rd’sCut

Steaks

Fat / Trim / Tips

buckhead cuts

Documents

sirloin steaks

sirloin cap muscle

sysco corp

sirloin heart muscle

sirloin cap steaks

tender muscle

cap culotte muscle

inactive muscle