vfg custom meat brochure
TRANSCRIPT
Serve the BestSince 1978, Certified Angus Beef (CAB) has set the standard for quality beef. The scientific-based specifications are what make the Certified Angus Beef brand stand apart from other Angus programs. USDA graders provide unbiased approval to ensure that Angus cattle meet their specifications. Only one in five Angus-type cattle will qualify to be Certified Angus Beef. The other four will be accepted into Angus brands with lower quality specifications. Certified Angus Beef is more selective than USDA Prime or USDA Choice. Only 8% of all beef can earn the brand status. It is the highest quality beef with superior flavor and consistency. The Certified Angus Beef brand will improve customer satisfaction and build repeat business, which will increase sales and profits.
certified ANGUS Beef
SpecificationsWhat are the certified Angus Beef brand specifications?The process begins with only the highest quality, Angus-influenced cattle with predominantly (51%) solid black hair coat or AngusSource® genetic verification. Ten science-based quality specifications address beef flavor, tenderness and juiciness.
Premium, finer marbling: The majority of USDA Choice beef misses our mark for exceptional juiciness and flavor. We require modest or higher marbling and medium to fine texture. Think of marbling as an insurance policy for satisfaction. The more finely textured white flecks you see in the beef, the more flavorful and juicy it will be.
Superior beef muscling and uniformity: When four people at the same table order steak, the steaks should be similar and even in size. Superior muscling provides more uniform plate presentations. Additional specifications ensure consistent sizing.
certified ANGUS Beef®
In today’s competitive market, you can only afford to serve the best.
Your Licensed Distributor of Certified Angus Beef
CONTENTS
2 Product Glossary
3 Bone-In Strip Steaks
4 Boneless Strip Steaks
6 Porterhouse Steaks
7 T-Bone Steaks
8 Beef Tenderloin Fillet Steaks
10 Top Butt Sirloin Steaks
12 Beef Rib Cuts, Bone-In
13 Beef Rib Cuts, Boneless
14 Beef Short Ribs, Teres Major Muscle, Flat Iron Steaks
15 Miscellaneous Cuts
Our ProgramAt PFG-Virginia Foodservice, we operate a state-of-the-art meat cutting facility. Our commitment is to provide our customers with the highest quality beef, pork, veal and lamb available. All of our beef is aged to perfection, providing the distinctive flavor, tenderness and juiciness that is sure to please every time. We specialize in custom cuts specific to each customer’s needs.
In addition, all sub-primal meats (except tenders) can be mechanically pinned by a Jaccard machine prior to portion cutting. This produces an additional assurance of steak tenderness.
Our USDA inspected, HACCP certified in-house facility provides for a quick turnaround on customer orders.
Orders received by 2:00pm are cut the same day for next day delivery. This offers our customers the freshest product available with an extended shelf life of 14 days – guaranteed.
The PFG team welcomes tours of our facility. Contact your sales representative to schedule a visit and find out more about PFG-Virginia Foodservice Custom Cut Meats.
Benefits of Using Our Program
• Time and Labor Savings
• 100% Yield – No Waste
• By-Products Eliminated
• Extended Shelf Life – Guaranteed 14 days
• Consistency – Uniform Portions/Tight Trim Specifications to meet Customer Requirements
• Exact Portion Control and Cost
• Food Safety – USDA inspected and HACCP certified
We look forward to the opportunity to be part of your business.
Beef Quality LevelsBeef is graded for quality by U.S. Department of Agriculture (USDA) graders according to standards established by the USDA. Grades are based on the amount of marbling (flecks in fat within the lean) and the age of the animal. These quality grades are an indication of palatability characteristics such as tenderness, juiciness and flavor.
While there are eight quality grades for beef the top three USdA grades are as follows:
PriMe This is the grade of beef that contains the greatest degree of marbling (small flecks of fat that are interspersed with the lean muscle, which contributes to tenderness, juiciness and flavor). It is generally sold to finer restaurants and to some selected meat stores. It is usually higher priced because it is produced in very limited quantities.
cHOice This is the grade preferred by many consumers because it contains sufficient marbling for taste and tenderness. It is usually less costly than U.S. Prime. Choice falls between Prime and Select.
SeLect This is generally a lower-priced grade of beef with less marbling than U.S. Choice. Select cuts of beef may vary in tenderness and juiciness. Select has the least amount of marbling, making it leaner than, but often not as tender, juicy and flavorful as, the other two top grades.
Your Licensed Distributor of Certified Angus Beef
PfG-virGiNiA fOOdService
USdABrisket Plate Flank
Rib
Chuck
Shank
Loin
Sirloin
Round
PFG-Virginia Foodservice employees from left to right: Tom Gordon (Center-of-the-Plate & CAB Specialist), Frank, William, Sadika, Ramiro, Kirk Duncan (Meat Room Supervisor), Kyle, Craig, and Robbie Darling (Director of Meat Operations).
Associates & FacilityDear Customers,
Our state-of-the-art meat cutting facility is located in Richmond Virginia, where we operate from a 200,000 square foot distribution center that includes our USDA-inspected meat cutting facility to support our custom cut meat program. We are proud to be the only licensed Central Virginia Distributor for Certified Angus Beef (CAB).
All of our beef is aged to perfection, providing the distinctive flavor, tenderness and juiciness that is sure to please every time. We specialize in custom cuts specific to each customer’s needs. Our commitment is to provide our customers with the highest quality custom cut steaks available.
The PFG team welcomes tours of our facility. Contact your sales representative to schedule a visit and find out more about PFG-Virginia Foodservice Custom Cut Meats, or please contact us directly with any specific questions.
Best Regards,
ROBBIE DARLING TOM GORDON Director of Center-of-the-Plate Meat Operations & CAB Specialist
Patrick J. Coyne Chef – PFG-Virginia Foodservice
Butcher Ramiro custom trims a short loin.Inside the PFG-Virginia Foodservice custom meat room.
cUStOM cUt MeAtS
P
roduc
t Glos
sary RIBEYE BONE-IN
Bone-in ribeye steak not frenched
SHORT RIB BLOCK CUT
Short rib block cut: block cut single bone
TENDERLOIN CENTER CUT FILLET
Tenderloin steak from the CENTER of the tenderloin; chain and silver skin removed
STRIP (VEIN STEAK)
End cut strip steaks
VIRGINIA GRILLER
Teres majors which are sized
RIBEYE COWBOY BONE-IN
Bone-in ribeye steak with frenched rib bone
SHORT RIB BONELESS
Short rib boneless
TENDERLOIN CHAIN-ON
Tenderloin steak with chain still attached
STRIP (VALUE STEAK)
Strip steaks cut end to end with centers and end cuts
PORTERHOUSE
Steaks cut from shortloin with larger fillet showing 1.5" or more fillet across thickest part of fillet
RIBEYE LIP ON
Ribeye steak with the lip left ON
SHORT RIB CROSS CUT
Short rib cross cut: cut across three-bone section
TENDERLOIN HEAD STEAK
Tenderloin steaks from the front of the tenderloin, TWO muscle tenders
STRIP FILLETS
Strip steaks which are cut to resemble fillet steaks; center cut fillet style for thickness and presentation
T-BONE
Steaks cut from shortloin with larger fillet showing .25" or more fillet across thickest part of fillet
RIBEYE LIP OFF
Ribeye steak with the lip left Off
TENDERLOIN TAIL
Tenderloin tails are a by-product of tenderloin production, the last 5-7" of the tenderloin
TENDERLOIN MEDALLIONS
Tenderloin steaks from the tail end of the tenderloin; 3 or 4oz maximum size to allow for decent height (by-product)
CUBE STEAK
Beef steak which is run through a cubing machine twice; preparation for country-style steak
TOP BUTT
Center cut, cut to resemble strip style
FLAT IRON
flat Iron
TENDERLOIN TIPS & TAILS
Tips are a by-product of production, third lobe of head and tip off the tenderloin
STRIP BONE-IN
Strip steak from the short loin with bone in
RAGU
Beef which is cut into strips for stir-fry type applications
TOP BUTT FILLET
Center cut, cut to resemble fillet style
OSSO BUCO
Short rib osso buco: three-bone section, two bones lifted, rolled and tied
TENDERLOIN BLOCK CUT
Steak-ready tenderloin: chain, silver and rib flaps removed
STRIP CENTER CUT
Strip steak, center cut meaning no VEIN end steaks, one-sided veins allowed
SHAVED RIBEYE
Cow ribeye shaved thin for philly steak
2
PriMe: abundance of marbling, light cherry red to slightly dark red color, with a fine texture
cHOice: small to moderate marbling, moderately light red to moderately dark red, slightly coarse in texture
SeLect: slight marbling, moderately dark red to dark red, coarse in textureqUALity LeveLS:
deScriPtiONS key:CAB = Certified Angus BeefCH = ChoiceSEL = SelectC/C = Center CutE/E = End to EndNR = No RollBNLS = Boneless
BONE-IN STRIP STEAKS
Beef is consumed 77.8 million times each day across America. The U.S. beef industry is worth an estimated $175 billion and is made up of more than one million businesses, farms and ranches operating in all 50 states. There is an estimated 96.7 million cattle in the U.S.
3
Aged 21 days before cutting
1/4 inch trim
chine bone trimmed tight
CERTIfIEd ANguS BEEf
USDA CH CAB C/C BONE-IN STRIP STEAK 10# 68966
USDA CH CAB C/C BONE-IN STRIP STEAK 10oz 883108
USDA CH CAB C/C BONE-IN STRIP STEAK 12oz 883076
USDA CH CAB C/C BONE-IN STRIP STEAK 14oz 963453
USDA CH CAB C/C BONE-IN STRIP STEAK 16oz 854387
CHOICE
USDA CH C/C BONE-IN STRIP STEAK 10# 69117
USDA CH C/C BONE-IN STRIP STEAK 10oz 69118
USDA CH C/C BONE-IN STRIP STEAK 12oz 883311
USDA CH C/C BONE-IN STRIP STEAK 20oz 879468
USDA CH C/C BONE-IN STRIP STEAK 14oz 130114
USDA CH C/C BONE-IN STRIP STEAK 16oz 883107
NR/SEL CENTER CUT BONE-IN STRIP STEAK 12oz 69274
SELECT/ NO ROLL
beef facts:USDA PRIME BONE-IN STRIP STEAK 20oz 884620
PRImE
Bone-in Strip Steak
BONELESS STRIP STEAKS
PRImE
USDA PRIME C/C BNLS STRIP STEAK 10# 71161USDA PRIME C/C BNLS STRIP STEAK 10# 181011USDA PRIME C/C BNLS STRIP STEAK 12oz 38163
beef facts:Steak eaten “as is” is the single, most popular beef dish, eaten more than once a month by the average person.
Aged 21 days before cutting
1/4 inch trim
Maximum 1" tail from eye
4
USDA CH CAB C/C BNLS STRIP STEAK 10# 121102USDA CH CAB C/C BNLS STRIP STEAK 10oz 123110USDA CH CAB C/C BNLS STRIP STEAK 12oz 121112USDA CH CAB C/C BNLS STRIP STEAK 14oz 121114USDA CH CAB C/C BNLS STRIP STEAK 16oz 123116USDA CH CAB C/C BNLS STRIP STEAK DENUDED 18oz 221118USDA CH CAB C/C BNLS STRIP STEAK DENUDED 10# 918275USDA CH CAB FILLET OF STRIP LOIN 5oz 898799USDA CH CAB FILLET OF STRIP LOIN 6oz 898794USDA CH CAB FILLET OF STRIP LOIN 7oz 898793USDA CH CAB FILLET OF STRIP LOIN 8oz 898792USDA CH CAB FILLET OF STRIP LOIN 9oz 898791USDA CH CAB FILLET OF STRIP LOIN 10oz 898790USDA CH CAB FILLET OF STRIP LOIN 12oz 898789USDA CH CAB S/CHATEAU ROAST OF STRIP LOIN 14/12oz 895026USDA CH CAB S/CHATEAU ROAST OF STRIP LOIN 8/20oz 898788
CERTIfIEd ANguS BEEf
Boneless Center Cut Strip
SELECT/ NO ROLL
NR/SEL C/C BNLS STRIP STEAK 10# 69299NR/SEL C/C BNLS STRIP STEAK 20/8oz 141108NR/SEL C/C BNLS STRIP STEAK 10oz 69302NR/SEL BNLS E/E CUT STRIP STEAK 10# 143210
CHOICE
USDA CH C/C BNLS STRIP STEAK 10# 69181USDA CH C/C BNLS STRIP STEAK 6oz 132106USDA CH C/C BNLS STRIP STEAK 7oz 132107USDA CH C/C BNLS STRIP STEAK 8oz 988827USDA CH C/C BNLS STRIP STEAK 10oz 69182USDA CH C/C BNLS STRIP STEAK 11oz 903987USDA CH C/C BNLS STRIP STEAK 12oz 69183USDA CH C/C BNLS STRIP STEAK 13oz 979501USDA CH C/C BNLS STRIP STEAK 15oz 903986USDA CH C/C BNLS STRIP STEAK 16oz 132116USDA CH BNLS E/E CUT STRIP STEAK 10# 69237USDA CH BNLS E/E CUT STRIP STEAK 10oz 883349USDA CH BNLS E/E CUT STRIP STEAK 12oz 883319
5
VALUE CUT STRIP STEAK E/E 10# 69145VALUE CUT STRIP STEAK E/E 8oz 883318VALUE CUT STRIP STEAK E/E 10oz 883316VALUE CUT STRIP STEAK E/E 12oz 883315
vALuE
PREmIum
CHEF’S PREMIUM C/C STRIP STEAK 10# 43483CHEF’S PREMIUM C/C STRIP STEAK 8oz 883308CHEF’S PREMIUM C/C STRIP STEAK 10oz 883290CHEF’S PREMIUM C/C STRIP STEAK 12oz 883289
VEIN STRIP STEAK (NERVE END) FRZN 6oz 143406VEIN STRIP STEAK (NERVE END) FRZN 8oz 143408VEIN STRIP STEAK (NERVE END) FRZN 10oz 243410VEIN STRIP STEAK (NERVE END) FRZN 12oz 69361VEIN STRIP STEAK (NERVE END) FRZN 14oz 211646VEIN STRIP STEAK (NERVE END) FRZN 16oz 143416
vEIN
Vein Steak
beef facts:Most popular side dishes served with steak:
Baked Potato 28%Corn 19%Vegetable Salad 17%Bread/Rolls 17%Mashed Potatoes 14%Green Beans 13%Rice 9%French Fries 6%
Aged 21 days before cutting
1/4 inch trim
chine bone trimmed tight
PORTERHOuSE STEAKS
6
CHOICE
USDA CH PORTERHOUSE STEAK 10# 69217USDA CH PORTERHOUSE STEAK 16oz 974864USDA CH PORTERHOUSE STEAK 18oz 134318USDA CH PORTERHOUSE STEAK 20oz 69207USDA CH PORTERHOUSE STEAK 22oz 134322USDA CH PORTERHOUSE STEAK 22oz 978237USDA CH PORTERHOUSE STEAK 23oz 134323
SELECT/NO ROLL
NR/SEL PORTERHOUSE STEAK 10# 39396NR/SEL PORTERHOUSE STEAK 10oz 144310NR/SEL PORTERHOUSE STEAK 16oz 144316NR/SEL PORTERHOUSE STEAK 18oz 883165NR/SEL PORTERHOUSE STEAK 20oz 144320NR/SEL PORTERHOUSE STEAK 22oz 144323
PRImE
USDA PRIME PORTERHOUSE STEAK 30oz 884909
CERTIfIEd ANguS BEEf USDA CH CAB PORTERHOUSE STEAK 10# 68987
USDA CH CAB PORTERHOUSE STEAK 16oz 71764
USDA CH CAB PORTERHOUSE STEAK 18oz 883167
USDA CH CAB PORTERHOUSE STEAK 20oz 124320
USDA CH CAB PORTERHOUSE STEAK 24oz 124324
USDA CH CAB PORTERHOUSE STEAK 30oz 906604
Porterhouse
PRImE
USDA PRIME T-BONE STEAK 10# 978713
CERTIfIEd ANguS BEEf
USDA CH CAB T-BONE STEAK 10# 69198
USDA CH CAB T-BONE STEAK 12oz 134012
USDA CH CAB T-BONE STEAK 14oz 883166
USDA CH CAB T-BONE STEAK 20oz 884907
T-BONE STEAKS
beef facts:The most popular steak cuts served in restaurants: (in order)
1. Tenderloin/Filet Mignon2. Strip Loin3. Ribeye4. Top Sirloin5. Porterhouse/T-Bone Steak
7
Aged 21 days before cutting
1/4 inch trim
chine bone trimmed tight
T-Bone
CHOICE
USDA CH T-BONE STEAK 12oz 144212
USDA CH T-BONE STEAK 14oz 69377
USDA CH T-BONE STEAK 16oz 144116
USDA CH T-BONE STEAK 18oz 965681
SELECT/NO ROLL
NR/SEL T-BONE STEAK 10# 71069
NR/SEL T-BONE STEAK 10oz 984486
NR/SEL T-BONE STEAK FRZN 10oz 244310
NR/SEL T-BONE STEAK 12oz 144112
NR/SEL T-BONE STEAK 14oz 144114
NR/SEL T-BONE STEAK 16oz 144016
beef facts:Memorial Day is the single largest beef day of the year. Fourth of July and Labor Day typically tie for the second most popular beef days of the year. Beef is the star of the grill, showing up as the main protein choice in one out of every five food items prepared on the grill.
Aged 21 days before cutting
1/4 inch trim
BEEf TENdERLOINfILLET STEAKS
8
PRImE
USDA PRIME C/C FILLET 10# 192106USDA PRIME E/E FILLET 10# 35864USDA PRIME C/C FILLET 10# 181012
CERTIfIEd ANguS BEEf
USDA CH CAB FILLETS SILVER OFF CHAIN ON 10# 45788USDA CH CAB FILLETS SILVER OFF CHAIN ON 6oz 126706USDA CH CAB FILLETS SILVER OFF CHAIN ON 8oz 126708USDA CH CAB FILLETS SILVER OFF CHAIN ON 10oz 126710USDA CH CAB FILLETS SILVER OFF CHAIN OFF 8oz 126408USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 10# 126100USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 4oz 126104USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 5oz 940004USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 6oz 126106USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 8oz 126108USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 10oz 69042USDA CH CAB BARREL CUT FILLET 10# 126400USDA CH CAB BARREL CUT FILLET 6oz 895027USDA CH CAB BARREL CUT FILLET 8oz 883156USDA CH CAB BARREL CUT FILLET 10oz 884862USDA CH CAB BARREL CUT FILLET 11oz 856517USDA CH CAB BARREL CUT FILLET 14oz 884861USDA CH CAB BLOCK READY TENDERLOIN 2/5# 70998USDA CH CAB TENDERLOIN FILLETS (HEAD STEAKS) 6oz 883160USDA CH CAB TENDERLOIN FILLETS (HEAD STEAKS) 8oz 883159USDA CH CAB TENDERLOIN FILLETS (HEAD STEAKS) 9oz 883158
Center Cut Fillet – Chain Off
CHOICE
USDA CH FILLETS SILVER OFF CHAIN ON 8oz 136708USDA CH FILLETS SILVER OFF CHAIN OFF 10# 136400USDA CH FILLETS SILVER OFF CHAIN OFF 8oz 69238USDA CH C/C FILLETS SILVER OFF CHAIN OFF 10# 69235USDA CH C/C FILLETS SILVER OFF CHAIN OFF 32/5oz 979582USDA CH C/C FILLETS SILVER OFF CHAIN OFF 8oz 136108USDA CH C/C FILLETS SILVER OFF CHAIN OFF 9oz 883147USDA CH BARREL CUT FILLETS 10# 42638USDA CH BARREL CUT FILLETS 6oz 883152USDA CH BARREL CUT FILLETS 8oz 883151USDA CH BARREL CUT FILLETS 9oz 883150USDA CH BARREL CUT FILLETS 10oz 883149USDA CH TENDERLOIN FILLETS (HEAD STEAKS) 6oz 883155USDA CH TENDERLOIN FILLETS (HEAD STEAKS) 8oz 883154USDA CH TENDERLOIN FILLETS (HEAD STEAKS) 9oz 883153
TENdERLOIN mISCELLANEOuS
USDA CH CAB TIPS AND TAILS 10# 907496TENDER TIPS AND TAILS FRZN 10# 48663TENDERLOIN MEDALLION STEAKS 10# 146800TENDERLOIN MEDALLION STEAKS 3oz 69426TENDERLOIN MEDALLION STEAKS FRZN 3oz 346803TENDERLOIN MEDALLION STEAKS FRZN 4oz 69427
9
Fillet – Chain On
SELECT/NO ROLL
NR/SEL FILLETS SILVER OFF CHAIN OFF 10# 69416NR/SEL FILLETS SILVER OFF CHAIN OFF 5oz 883143NR/SEL FILLETS SILVER OFF CHAIN OFF 6oz 69418NR/SEL FILLETS SILVER OFF CHAIN OFF 8oz 146408NR/SEL FILLETS SILVER OFF CHAIN OFF 9oz 146409NR/SEL FILLETS SILVER OFF CHAIN OFF 10oz 146410NR/SEL FILLET C/C SILVER OFF CHAIN OFF 10# 146100NR/SEL FILLET C/C SILVER OFF CHAIN OFF 4oz 146104NR/SEL FILLET C/C SILVER OFF CHAIN OFF 6oz 146106NR/SEL FILLET C/C SILVER OFF CHAIN OFF 8oz 146108NR/SEL FILLET STEAK VALUE FRZN 5oz 48497NR/SEL FILLET STEAK VALUE FRZN 6oz 48501NR/SEL BARREL CUT FILLET 10# 69048NR/SEL BARREL CUT FILLET 4oz 883145NR/SEL BARREL CUT FILLET 5oz 884865NR/SEL BARREL CUT FILLET 6oz 126506NR/SEL BARREL CUT FILLET 8oz 884864NR/SEL BARREL CUT FILLET 9oz 883144NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 10# 69411NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 5oz 881231NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 6oz 146006NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 8oz 146008NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 9oz 883146
beef facts:Less than 8% of beef meets the highest standards to become the Certified Angus Beef ® brand, making it Angus beef at its best.
Aged 21 days before cutting
1/4 inch trim
Strap removed
Maximum 1/2 inch tail from eye
TOP BuTTSIRLOIN STEAKS
10
CERTIfIEd ANguS BEEf
USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 10# 69019
USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 4oz 883202
USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 5oz 125505
USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 6oz 958644
USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 8oz 125508
USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 10oz 125510
USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 10# 69020
USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 5oz 883201
USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 6oz 125606
USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 7oz 125607
USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 8oz 125608
USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 9oz 69023
USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 10oz 69024
USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 12oz 125612
CHOICE
USDA CH BNLS C/C TOP BUTT STEAK (FILLET) 10# 135500
USDA CH BNLS C/C TOP BUTT STEAK (FILLET) 4oz 135504
USDA CH BNLS C/C TOP BUTT STEAK (FILLET) 6oz 883175
USDA CH BNLS C/C TOP BUTT STEAK (FILLET) 8oz 883172
USDA CH BNLS C/C TOP BUTT STEAK (FILLET) 10oz 135510
USDA CH BNLS C/C TOP BUTT STEAK (FILLET) 12oz 135512
USDA CH BNLS C/C TOP BUTT STEAK (STRIP) 6oz 69226
USDA CH BNLS C/C TOP BUTT STEAK (STRIP) 7oz 135607
USDA CH BNLS C/C TOP BUTT STEAK (STRIP) 8oz 883171
USDA CH BNLS C/C TOP BUTT STEAK (STRIP) 10oz 69227
USDA CH BNLS C/C TOP BUTT STEAK (STRIP) 12oz 135612
Top Butt Fillet Style
SELECT/NO ROLL
NR/SEL C/C TOP BUTT STEAK 10# 69225
NR/SEL C/C TOP BUTT STEAK 6oz 74598
NR/SEL C/C TOP BUTT STEAK 8oz 74371
NR/SEL C/C TOP BUTT STEAK 9oz 883244
NR/SEL C/C TOP BUTT STEAK 11oz 69228
NR/SEL C/C TOP BUTT STEAK 12oz 69211
NR/SEL C/C TOP BUTT STEAK 16oz 74370
PREmIum
CHEF’S PREMIUM C/C TOP BUTT 5oz 883170
CHEF’S PREMIUM C/C TOP BUTT 6oz 883168
CHEF’S PREMIUM C/C TOP BUTT 7oz 897728
CHEF’S PREMIUM C/C TOP BUTT 8oz 989416
CHEF’S PREMIUM C/C TOP BUTT 9oz 888367
CHEF’S PREMIUM C/C TOP BUTT 10oz 975895
CHEF’S PREMIUM C/C TOP BUTT 11oz 989417
CHEF’S PREMIUM C/C TOP BUTT 12oz 892551
CHEF’S PREMIUM C/C TOP BUTT 14oz 899524
11
Top Butt Strip Style
beef facts:Q: Where does the name “steak” come from?
A: When the Saxons and the Jutes conquered Great Britain, they brought with them skills as cattlemen. The Saxon word steik means meat on a stick. The Saxons liked to cook their beef on a pointed stick over a campfire.
Aged 21 days before cutting
1/4 inch trim
chine Bone removed
BEEf RIB CuTSBONE-IN
CHOICE
USDA CH COWBOY STEAK 1-7RIB 10# 69573
USDA CH COWBOY STEAK 1-7RIB 14oz 69574
USDA CH COWBOY STEAK 1-7RIB 15oz 69575
USDA CH COWBOY STEAK 1-7RIB 16oz 151516
USDA CH COWBOY STEAK 1-7RIB 18oz 883178
USDA CH COWBOY STEAK 1-7RIB 20oz 998369
USDA CH COWBOY STEAK 1-7RIB 22oz 883177
USDA CH BONE-IN RIBEYE STEAK 10# 162600
USDA CH BONE-IN RIBEYE STEAK 14oz 883288
USDA CH BONE-IN RIBEYE STEAK 16oz 883287
USDA CH BONE-IN RIBEYE STEAK 18oz 883286
USDA CH BONE-IN RIBEYE STEAK 20oz 879467
USDA CH BONE-IN RIBEYE STEAK 21oz 262620
12
CERTIfIEd ANguS BEEf
USDA CH CAB COWBOY STEAK 1-7RIB 10# 141402
USDA CH CAB COWBOY STEAK 1-7RIB 14oz 141414
USDA CH CAB COWBOY STEAK 1-7RIB 16oz 69318
USDA CH CAB COWBOY STEAK 1-7RIB 18oz 906603
USDA CH CAB COWBOY STEAK 1-7RIB 20oz 883204
USDA CH CAB COWBOY STEAK 1-7RIB 22oz 883203
USDA CH CAB BONE-IN RIBEYE STEAK 10# 70991
USDA CH CAB BONE-IN RIBEYE STEAK 14oz 883314
USDA CH CAB BONE-IN RIBEYE STEAK 16oz 162516
USDA CH CAB BONE-IN RIBEYE STEAK 18oz 883206
USDA CH CAB BONE-IN RIBEYE STEAK 20oz 978234
Bone-in Ribeye Cowboy Steak
beef facts:Q: Small flecks of fat found in lean red beef are an indication that the beef should be tender, juicy and flavorful. What are these flecks called?
A: The small flecks of fat are called marbling. The higher the grade of beef, the more marbling you will find.
Aged 21 days before cutting
1/4 inch trim
Maximum 1" tail from eye
BEEf RIB CuTSBONELESS
SELECT/NO ROLL
NR/SEL LIP ON RIBEYE STEAK 10# 172000NR/SEL LIP ON RIBEYE STEAK 8oz 904363NR/SEL LIP ON RIBEYE STEAK 8oz 29465NR/SEL LIP ON RIBEYE STEAK 10oz 904362NR/SEL LIP ON RIBEYE STEAK 12oz 988853
PREmIum
CHEF’S PREMIUM RIBEYE STEAKS LIP ON 6oz 883059CHEF’S PREMIUM RIBEYE STEAKS LIP ON 8oz 883058CHEF’S PREMIUM RIBEYE STEAKS LIP ON 8oz 882659CHEF’S PREMIUM RIBEYE STEAKS LIP ON 10oz 883110CHEF’S PREMIUM RIBEYE STEAKS LIP ON 12oz 883109
CERTIfIEd ANguS BEEf
USDA CH CAB LIP ON RIBEYE STEAK 10# 171102USDA CH CAB LIP ON RIBEYE STEAK 8oz 71058USDA CH CAB LIP ON RIBEYE STEAK 10oz 71059USDA CH CAB LIP ON RIBEYE STEAK 12oz 170112USDA CH CAB LIP ON RIBEYE STEAK 14oz 171114USDA CH CAB LIP ON RIBEYE STEAK 16oz 171116USDA CH CAB LIP OFF RIBEYE STEAK 10# 174000USDA CH CAB LIP OFF RIBEYE STEAK 16oz 883313USDA CH CAB LIP OFF RIBEYE STEAK 18oz 883106
CHOICE
USDA CH LIP OFF RIBEYE STEAK 10# 176000USDA CH LIP OFF RIBEYE STEAK 10oz 176010USDA CH LIP OFF RIBEYE STEAK 12oz 176012USDA CH LIP OFF RIBEYE STEAK 14oz 883284USDA CH LIP OFF RIBEYE WHOLE 12# 898043USDA CH LIP ON RIBEYE STEAK 10# 71063USDA CH LIP ON RIBEYE STEAK 5oz 876503USDA CH LIP ON RIBEYE STEAK 8oz 173008USDA CH LIP ON RIBEYE STEAK 9oz 173109USDA CH LIP ON RIBEYE STEAK 10oz 71064USDA CH LIP ON RIBEYE STEAK 12oz 173012USDA CH LIP ON RIBEYE STEAK 14oz 173014USDA CH LIP ON RIBEYE STEAK 16oz 71066 13
Ribeye Lip OnRibeye Lip Off
beef facts:Q: What is the average daily consumption of meat per person in the United States?a) 10oz per person per day b) 6oz per person per day c) 3.4oz per person per day? A: According to the latest from the National Cattlemen’s Beef Association, the correct answer is (c) 3.4oz per day. Of that, 1.8oz per day is the average beef consumption.
Aged 21 days before cutting
BEEf SHORT RIBS, TERES mAJOR muSCLE & fLAT IRON STEAKS
SHORT RIBS
CH BEEF SHORT RIBS 8oz 68341
CH BEEF SHORT RIBS 6oz 68342
BLOCK CUT SHORT RIBS 10# 68347
BEEF SHORT RIB OSSO BUCO 10# 34798
TERES mAJOR muSCLE
VIRGINIA GRILLER STEAKS 10# 201202
fLAT IRON STEAKS
USDA CH CAB FLAT IRON STEAK 10# 34876
USDA CH CAB FLAT IRON STEAK 4oz 974469
USDA CH CAB FLAT IRON STEAK 6oz 974467
USDA CH CAB FLAT IRON STEAK 7oz 868655
USDA CH CAB FLAT IRON STEAK 8oz 974468
USDA CH CAB FLAT IRON STEAK 10oz 900851
USDA CH CAB FLAT IRON STEAK 16oz 899822
USDA CH CAB FLAT IRON STEAK 16oz 854370
14
Block Cut Short Ribs
Beef Short Rib Osso Buco
Flat Iron Steak
beef facts:Beef is the #1 food source for Protein, Vitamin B12 and Zinc! Not only does beef provide an excellent amount of nutrients, there are at least 12 cuts of beef that are leaner than a skinless chicken thigh and meet the USDA Labeling Guidelines for lean or extra lean. America’s Beef Producers spend an average of $2 million on food safety research and technology each year.
Aged 21 days before cutting
mISCELLANEOuS CuTS
mISCELLANEOuS CuTS
USDA CH CAB BEEF RAGU STRIPS 10# 111025
BEEF RAGU STRIPS 10# 110026
BEEF RAGU STRIPS FRZN 10# 110025
FRESH BEEF FOR STEW 10# 57869
FRESH BEEF CUBE STEAK 10# 35189
FRESH BEEF CUBE STEAK 4oz 103504
BEEF CUBE STEAK FRZN 4oz 52835
FRESH BEEF CUBE STEAK 5oz 965627
BEEF CUBE STEAK FRZN 5oz 17842
SHAVED SIRLOIN FOR PHILLY STEAK 10# 40226815
Shaved Sirloin for Philly Steak
Beef Cube Steak
Beef Ragu Strips
7422 rANcO rOAdricHMONd, vA 23228
800.755.6641 • www.vfsg.com
Your Licensed Distributor of Certified Angus Beef