product information beyond steaks, roasts & burgers
TRANSCRIPT
Product Information
Beyond Steaks, Roasts & Burgers
Where Beef Cuts Come From Beef Ribs Beef on a Stick Stews & Soups Stir-Fry & Strip Applications
Beyond Steaks, Roasts & Burgers
Where Beef Cuts Come From
BEEF FOR STEWS AND SOUPSBeef for Stewing Diced Beef Beef Foreshank Beef Chuck, Square-Cut, Pectoral Meat
BEEF RIBSBeef Rib, Back RibsBeef Rib, Back Rib, Rib Fingers Beef Rib, Short Ribs Beef Short Ribs, Boneless
BEEF ON A STICKBeef Chuck, Shoulder (Clod), Top Blade (Flat Iron) Beef Shoulder, Arm Steak (Ranch)Beef for Kabobs Beef Loin, Tenderloin Tails/TipsBeef Loin, Steak Tail Beef Rib, Ribeye Cap Beef Rib, Blade Meat
BEEF FOR STIR-FRY AND STRIPSBeef Loin, Tenderloin Tails/TipsBeef Loin, Steak Tail Beef Rib, Ribeye Cap (IM) Beef Rib, Blade MeatBeef Flank Steak
An old favorite Naturally tender Less expensive; profitable options
moist, tender, full-flavored Braise with wine, vegetables, seasonings or stock
enhances taste and tenderness
BEEF RIBS: Back Ribs
Star ethnic dish on trendy menus Rich, deep flavor Comfort food Require long, slow cooking time to tenderize
Moist, tender, full-flavored Braise with wine, vegetables, seasonings or
stock enhances taste and tenderness
Short RibsBEEF RIBS:
3-rib section cut across rib bones; ¼- to ½- inch thick slices
Thinner than Beef Short Ribs Great appetizer, vehicle for signatures Classic Korean-style marinade: soy sauce, sesame oil,
garlic, green onions, sugar, chili pepper
Flanken/Korean-Style RibsBEEF RIBS:
Thai-Style Beef Short Ribs Latin-Style Beer-Braised Curried Lemongrass Barbecued Beef Szechuan Braised Beef Miso Barbecue Ginger-Orange Barbecued Beef Back Ribs
Menu IdeasBEEF RIBS:
Beef for Kabobs Beef Loin, Tenderloin Tails/Tips Beef Loin, Steak Tail Beef Rib, Ribeye Cap Beef Rib, Blade Meat Beef Chuck, Shoulder (Clod), Top Blade (Flat Iron Steak) Beef Shoulder, Arm Steak (Ranch Steak)
BEEF ON A STICK: Cuts
Popular WorldwideBEEF ON A STICK:
Brochettes
Pinchos
Sosoties
Satay
Sekuwas
Shish Kabobs
Consider shape of cut, varied cooking times Skewer ingredients separately or group by cooking time Metal Skewers = easy to use, clean Bamboo Skewers = widely available, must be soaked Natural Skewers = lemongrass, sugar cane
TipsBEEF ON A STICK:
Indonesian Beef Satay Cheese Steak Spiedini Steak and Potato Tempura Sugarcane Steak Sticks Singapore-Style Steak Satay Tequilla Lime Ranch Kabobs Asian Sticky Skewers Tapas Steak Skewers
Menu IdeasBEEF ON A STICK:
Beef for Stewing Diced Beef Beef Foreshank (Beef Shanks, Beef Osso Buco) Beef Chuck, Square-Cut, Pectoral Meat
STEWS & SOUPS: Cuts
Lots of home-style entrée options: Stews, Chili, Pot Pie, Stroganoff, Pasta Topping, Over
Noodles, Rice or Dumplings Ideal for “home meal replacements” and takeout menus Moderately priced, value-added, great for high-volume
cooking Hold well; easily reheated
TipsSTEWS & SOUPS:
Boeuf Bourguignonne Beef Barley Soup KY Burgoo Chunky Beef Chili Beef Pub Pie Beef Goulash
Menu IdeasSTEWS & SOUPS:
Beef Loin, Tenderloin Tails/Tips Beef Loin, Steak Tail Beef Rib, Ribeye Cap Beef Rib, Blade Meat Beef Flank, Flank Steak
STIR-FRY & STRIPS: Cuts
Beef Thai Fry Mongolian Hot Pot Mexican Flank Steak Teriyaki Beef Stir-Fry Sesame Beef and Broccoli Korean-Style Steak Strips
Menu IdeasSTIR-FRY & STRIPS:
Expand your menu with Beef Ribs Beef on a Stick Stews & Soups Stir Fries
Moving beyond steaks, roasts and burgers adds: Ethnic favorites, comfort foods Spotlight for signature dishes Takeout friendly meals Uses for different cuts Opportunity for lower food costs and higher profits
Beyond the Usual