your local butcher sysco connecticut

2

Buckhead Beef Rhode Islandnew englands premier state of the art meat cutting facility

Temperature controlled shipping and receiving

areas to insure cold chain integrity and the

highest sanitation standards.

old world hand trimming and selection by the

region's most experienced meat cutters.

Automated portion control, utilizing the most

advanced technology available. Precise sizing

guarantees product uniformity and maximizes

yield, creating the finest, most economical

finished product.

State of the Art packaging equipment, all product

packaged individually or in bulk per customer de-

mand. Each package is identified with a freeze by

date.

3

Table of Contents

About Buckhead Rhode Island 2

Top 10 Reasons 4

Beef Chart 5

Doneness Chart 6

chuck 7Flat Iron 8Clod Heart Roast 9Pub Steaks 10

The Rib 11Frenched “Cowboy” Ribeye Steaks 12Frenched “Split-Bone In Cowboy” 13Rib Eye Steaks 13Boneless RibEye Steaks 14

Short Loin 15Porterhouse Steaks 16T-Bone Steaks 17Bone In NY Strip Steaks 18“Kansas City Style” 18Bone In Filet Mignon 19

New York Strip 20NY Striploin Steaks-Center Cut 21NY Striploin Steaks-End to End 22NY Striploin Steaks-End Steaks 23

Tenderloin 24Tenderloin/Filet Barrel Cut 25Tenderloin /Filet Center Cut 26Tenderloin /Filet Center Cut 27Tenderloin /Filet CONSO 28(Chain on, Silver off) End to End 28Tenderloin /Filet By Products 29

Sirloin Butt 30Sirloin Top Butt Steaks 31“Baseball Cut” 31Sirloin Top Butt Steaks 322/3rd’s Cut “Strip Style” 32Sirloin Cap Steak 33

Plate/Diaphram/Short Rib 34Skirt Steaks 35Hanger Steaks 36Short Ribs Traditional 3 Bone 37Short Ribs Specialty Cuts 38Short Ribs Specialty Cuts Traditional 39

Who We Are 40Marbling Illustrations 41The Facts 42Menu Analysis 43C.A.B. Brand Analysis 44

4

Licensing is easy!� Ask for complete details on how you can capitalize on the Certified Angus Beef ® brand items you are serving

Certified Angus Beef ® BrandIncrease Sales � Grow Profits

Improve Customer Satisfaction � Build Repeat Business

www.certifiedangusbeef.com

TheCertifiedAngusBeef®

brandisbroughttoyoubygenerationsofcattleproducers.Thesemen,womenandfamiliesarecommittedtoraisingsuperiorqualitybeef.TheyaremembersoftheAmericanAngusAssociationandtheyownthebrand.Theyproudlydeliveryouthebest,biteafterbite.

�Lessthan1in5Angus-influencedcattleearntheCertifiedAngusBeef

®brand.

�TheonlybrandownedbytheAmericanAngusAssociation

®ranchermembers.

�OtherlabelsmightsayAngus,butdon’tconfusethetypeofcattlewithaprovenbrand.

NotallAngusareEqual

Exceeding standards for USDA Prime, Choice and Select graded beef.

Certified Angus Beef ® brand10 science-based specifications

USDA Prime, Choice and Select2 specifications

No neck hump exceeding 2 inches safeguardsagainst Brahman cattle-influence which have morevariation in tenderness

Modest or higher marbling Various marbling specifications for each grade.USDA Select and the majority of USDA Choice donot contain enough marbling to quality for theCertified Angus Beef ® brand (See pyramid).

Medium or fine marbling texture

10- to16-square-inch ribeye area

Less than 1,000 pound hot carcass weight

Less than 1-inch fat thickness

Superior muscling restricts influence of dairy cattle

Practically free of capillary rupture ensuresquality appearance

No dark cutters ensures consistent appearanceand flavor

No specification

No specification, accepts industry extremes of7- to 20-square-inch ribeye area

No specification, may include large carcasses andindustry extremes of 1,250 pound hot carcass weight

No specification

No specification

No specification

No specification

No specification

“A” maturity for each, lean and skeletalcharacteristics—cattle harvested younger thanapproximately 30 months of age

Can include both “A” and “B” maturity cattle. “B”maturity are cattle harvested at approximately30-42 months of age.

Consistent sizing ensures thickersteaks and consistent platepresentation for each customer

1

2

4

56

7

8

9

10

Marbling – the key to flavor

Maturity

Quality Appearance and Tenderness

3

Variation in product size and platepresentation. Accepts all ranges ofribeye and carcass weight.

� The highest quality beef with the greatest availability

� Takes the confusion out of buying beef

� Gives you an advantage over the competition� Ensures product integrity and consistency in every box with the

industry’s most extensive tracking system� The category leader in quality, availability, market share, customer

recognition and marketing support

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

206 Riffel Rd. Wooster, OH 44691-8588 USA • 330-345-2333 • www.certifiedangusbeef.com

Certified Angus Beef ® Brand...your product solution

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7

Information :front shoulder,very flavorful

Beef Chuck, Shoulder Clod

Cuts from the:chuck1.Teres Major

2.Flat Iron

3.Clod Heart Roast

4.Pub Steak

8

Muscle/Characteristics-Bistro Medallions are cut from the Chuck Shoulder (Clod) Arm Roast NAMP# 114F. This is sold either “Whole”Teres Major, or Por-tioned into “Bistro”style Medallions. This is a very ten-der and juicy muscle that offers versatility and profitability.

Applications-As a teres major this should be peeled, seared or grilled and sliced and fanned out on the plate for optimal tenderness and visual pre-sentation. As “Bistro”Medallions, they should be pan seared or sautéed and served as would a Filet Medal-lion. Although priced reasonably compared to the “Middle”Meats, it would be suggested that an upscale presentation be used to add a large profitable markup.

Menu Buzzwords-TeresMajor, Shoulder Tender, Shoulder Chateau, Bistro Medallions, Bistro Tender, Petite Tender, Petite Tender Medallions, Petit Tournedos, Tender Steak Medallions.

Chuck Shoulder Tender/Teres Major

Rhode Island

StockStatus

Item Code Pack Size

Brand Description

s 0243253 3/15#AVG SYS IMP BEEF CHUCK SHOULDER TENDER CH

s 0849844 6/10#AVG PACKER BEEF SHLDR TNDR TERES MAJOR

s 7142977 1/10#AVG PACKER BEEF SHOULDER TNDR CH T MAJOR

Thai Beef Salad using Teres Major

Beef Shoulder Tender

S=STOCKEDD=DEMAND STATUS

=CERTIFIED ANGUS BEEF© BRAND

9

Flat IronMuscle/Characteristics-Flat Iron Steaks are cut from the Chuck Shoulder (Clod) Top Blade NAMP# 114D. This is sold either cleaned Whole or Portioned. The Flat Iron is a flavorful, juicy, well marbled steak.

Applications-The Flat Iron can be Grilled or Pan Broiled as you would a Strip or Rib eye steak. It resembles a Flank steak in shape. It is perfect to be grilled and sliced for Fajitas, Sandwiches, and Salads. Profitably priced and versatile for any menu from casual to white tablecloth.

Menu Buzzwords-Menu Buzzwords-Flat Iron Steak, Steak Strips, Flat Iron Steak Strips

Grilled Flat Iron Steak

Flat Iron Steak

Flat Iron Steak Portioned

Rhode Island

StockStatus

Item Code Pack Size

Brand Description

S 0808578 /12#AVG CAB BEEF CHUCK FLAT IRON

D 5170729 16/10 OZ CABBHNP STEAK CHUCK FLAT IRON

S 5181452 28/6 OZ BHB/NPM STEAK CHUCK FLAT IRON CHOICE

S 5262227 24/8 OZ BHB/NPM STEAK CHUCK FLAT IRON CH

S 9463621 16/10 OZ BHB/NPM STEAK CHUCK FLAT IRON CH



10

Clod Heart Roast

Muscle/Characteristics-The shoulder clod offers exceptional beef flavor and finely textured marbling that is well-dispersed throughout the cut.The clod heart’s smaller size,compared to an inside round,means less cooking time and less time under a heatlamp or buffet table.That makes it a fresher, juicier and more eye-appealing feature item.

Applications-Ideal for buffets,banquets and carving stations•Holds up well under a heat lamp•Slice and merchandise as roast beef on banquet menus•Ideal for kabobs

Menu Buzzwords-Shoulder roast, chuck roast or clod heart.

Clod Heart Roast

StockStatus

Item Code Pack Size

Brand Description

S 0808697 1/8#AVG CAB BEEF CHUCK SHOULDER CLOD HEART

Rhode Island



11

Pub SteaksMuscle/Characteristics-Pub Steaks are cut from the shoulder clod sold completly denuded and portioned. Pub steaks are flavorful, jucy and well marbled.

Applications- The pub steak can be grilled or seared as you would any other steak. Resembles a Cullotte. Economical and flavorful. Perfect as a combo steak for a Surf and Turf Special.

Menu Buzzwords-Pub steak, Ranch Steak, Clod Heart Steak

StockStatus

Item Code Pack Size

Brand Description

D 7667682 20/8OZ CABBHNP STEAK CHUCK SHLDR PUB\RANCH

D 0608832 16/10 OZ CABBHNP STEAK CHUCK SHLDR PUB\RANCH

D 0799478 30/5 OZ BHB/NPM STEAK CHUCK SHLDR PUB CH

S 5257983 24/8 OZ BHB/NPM STEAK CHUCK SHLDR PUB\RANCH CH

D 0360370 16/10 OZ BHB/NPM STEAK CHUCK SHLDR PUB\RANCH CH

D 5258007 16/12 OZ BHB/NPM STEAK CHUCK SHLDR PUB\RANCH CH

Rhode Island



12

1.Frenched Cowboy

2.Frenched Split Bone Cowboy

3.Boneless Rib Eye

Information available: as a whole roast

or portioned into steaks with or without

bones. always a favorite

the Rib

Cuts from:The Rib

Availability Supc Code Pack Size Brand Description

S 7458193 2/22#DN SYS IMP BEEF RIB CH 109

D 976540 1/28#AVG BHB/NPM BEEF RIBEYE 109 CH

D 0800183 2/20#AVG BHB/NPM BEEF RIB 109 CAP OFF SCOOP CH

S 8222309 4/16#UP CAB BEEF RIBEYE EXPORT B\I CH

S 0808537 1/17#AVG CAB BEEF RIBEYE EXPORT

D 2958742 2/16# UP MALCOLM BEEF RIBEYE EXPORT CH

S 8142002 5/15#UP CAB BEEF RIBEYE LIPON CH

S 0319725 1/13#AVG CAB BEEF RIBEYE LIPON

S 3053972 5/13.5UP PACKER BEEF RIBEYE LIPON CH 112A FP

S 3609765 1/13# UP BHB/NPM BEEF RIBEYE LIPON CH

S 8426769 3/14-17# BCH BLK BEEF RIBEYE LPON BNLSSELCT

S 6663728 5/13.5UP PACKER BEEF RIBEYE LIPON SEL 112A

S 1060946 5/13.5UP PACKER BEEF RIBEYE LIPON 112A

13

Frenched “Cowboy” Ribeye SteaksMuscle/Characteristics-The Cowboy RibeyeSteaks are cut from 2X2 Export Ribs NAMP# 109E. The steaks are cut at each bone and are frenched for presentation.

Applications-The Cowboy Ribeye can be Grilled or Pan Seared, and finished in the oven. The King of steaks with the bone frenched is a steak lovers dream come true. High end accompaniments are appropriate and ensure getting the high $$ this cut will command

Menu Buzzwords -Cowboy Ribeye Steak, Frenched-Cowboy Rib Steak, Bone In Rib Steak

StockStatus

Item Code Pack Size

Brand Description

D 0781437 12/14 OZ CABBHNP STEAK RIBEYE B\I FRCHD T\E

S 0782450 7/18 OZ CABBHNP STEAK RIBEYE B\I FRNCH T\E

S 0782470 7/20 OZ CABBHNP STEAK RIBEYE B\I FRNCH T\E

D 0782494 7/22 OZ CABBHNP STEAK RIBEYE B\I FRNCH T\E

D 5158425 7/22-24Z CABBHNP STEAK RIBEYE B\I FRNCH

D 0782423 7/20 OZ BHB/NPM STEAK RIBEYE B\I FRNCH T\E CH

S 5034014 7/18-20Z BHB/NPM STEAK RIBEYE B\I FRNCH CH



Rhode Island

14

Frenched “Split-Bone In Cowboy”Rib Eye SteaksMuscle/Characteristics--The Cowboy Ribeye Steaks are cut from 2X2 Export Ribs NAMP# 109E. Each bone is split giving better yield of the Export and lowering the portion cost from a “full”bone Cow-boy, but still having the frenched presentation.

Presentation-The Cowboy Ribeye can be Grilled or Pan Seared, and finished in the oven. The King of steaks with the bone frenched is a steaks lovers dream come true. High end accompaniments are appropri-ate and ensure getting the high $$ this cut will com-mand. This steak should always be served split side down(flat side) for apperance.

Menu Buzzwords - Cowgirl Ribeye Steak, Frenched-Cowgirl Rib Steak, Bone In Rib Steak.

StockStatus

Item Code Pack Size

Brand Description

D 6050813 7/16-18Z CABBHNP STEAK RIBEYE SPLITBN FRCHD

D 6045415 7/18-20Z CABBHNP STEAK RIBEYE SPLITBN FRCHD

S 1124296 10/16 OZ BUCKHD STEAK RIBEYE B\I FRNCH SPLITBN

Rhode Island



15

Boneless RibEye SteaksMuscle/Characteristics-The Ribeye Steaks are cut from Lip On Boneless RibeyesNAMP# 112A. The steaks are cut into portions from end to end. Therefore there will be a proportionate amount of Chuck end steaks to loin end. The higher the grading the larger the seam and kernel fat will be on the chuck end.

Applications-The Boneless Ribeye should be Grilled or broiled. This is a very tender, flavor-ful cut that commands a high ticket price to the end user. It is viewed as a “special treat”, and should be marked up accordingly.

Menu Buzzwords-RibeyeSteak, Delmonico Steak, Rib Steak, Spencer Steak, Beauty Steak, Market Steak

StockStatus

Item Code Pack Size

Brand Description

D 5237700 24/8 OZ CABBHNP STEAK RIBEYE BNLS 0"TL


S 8405367 12/14 OZ CABBHNP STEAK RIBEYE BNLS 0"TL

S 5237716 12/16 OZ CABBHNP STEAK RIBEYE BNLS 0"TL


D 5237830 24/8 OZ BHB/NPM STEAK RIBEYE BNLS 1"TL CH

D 5237841 16/12 OZ BHB/NPM STEAK RIBEYE BNLS 1"TL CH

S 5184312 12/14 OZ BHB/NPM STEAK RIBEYE BNLS 0"TL CH

D 5237878 16/12 OZ BHB/NPM STEAK RIBEYE BNLS 1"TL SEL

D 3803277 12/14 OZ BHB/NPM STEAK RIBEYE BNLS 1"TL SEL

Rhode Island



16

1.Porterhouse

2T-Bone

3.Bone in NY Strip

4.Bone in Filet

Cuts from:The Short Loin

Information: Combination of Striploin

and tenderloin with the bone

Short Loin


S 0715367 1/24#AVG CAB BEEF SHORTLOIN 0X1 CAB 1 PC/CS

S 0154518 1/20# BHB/NPM BEEF SHORTLOIN 0X1 CH

17

Porterhouse SteaksMuscle/Characteristics-Porterhouse Steaks are cut from the Sirloin End of the Shortloin NAMP# 174. The Shortloin consists of the Striploin and Tenderloin con-nected by a T –Shaped Bone. To be classified as a Porter-house the steak must have at least 1 ¼”of Filet from the center bone. The Porterhouse is a prized cut for having the best of 2 cuts, however, the larger end of the filet comes with the vein end of the strip. There are only 1 to 2 No-Vein Porterhouse Steaks per shortloin and if speci-fied would come with an upcharge.

Applications-The Porterhouse should be grilled or Broiled and can be served on the bone, or will often be cut off the bone tableside (for 2). Great care and precision are necessary to get both the strip side and filet side done to the same temperature at the same time.

Menu Buzzwords-Porterhouse Steak, T-Bone Steak, Bisteccaalla Fiorentina, Tuscan Style.

StockStatus

Item Code Pack Size

Brand Description

D 5237146 8/18 OZ CABBHNP STEAK PORTER 1\2"TL


S 5041730 7/24 OZ CABBHNP STEAK PORTER 1\2"TL


D 4541769 2/48 OZ CABBHNP STEAK PORTERHOUSE 1/4" TL CAB

S 5237548 8/20 OZ BHB/NPM STEAK PORTER 1\2"TL CH

D 5237595 7/24 OZ BHB/NPM STEAK PORTER 1\2"TL SEL

Rhode Island



18

T-Bone SteaksMuscle/Characteristics- T-Bone Steaks are cut from the Center of the Shortloin NAMP# 174. The Shortloin consists of the Striploin and Tenderloin con-nected by a T –Shaped Bone. The T-Bone will always have a Center –Cut Strip side but the Filet side can be as small as ½”.

Applications-The T-Bone should be grilled or Broiled and should be served on the bone. Great care and precision are necessary to get both the strip side and filet side done to the same temperature at the same time.

Menu Buzzwords-T-Bone Steak, Bisteccaalla Fiorentina, Tuscan Style.

StockStatus

Item Code Pack Size

Brand Description

S 5037716 8/18 OZ CABBHNP STEAK TBONE 1\2"TL

D 5237623 8/20 OZ CABBHNP STEAK TBONE 1\2"TL

D 4074845 8/18 OZ BHB/NPM STEAK TBONE 1\2"TL CH

D 5237660 8/20 OZ BHB/NPM STEAK TBONE 1\2"TL CH

D 5237686 10/16 OZ BHB/NPM STEAK TBONE 1\2"TL SEL

D 3854239 8/18 OZ BHB/NPM STEAK TBONE 1\2"TL SEL

Rhode Island



19

Bone In NY Strip Steaks“Kansas City Style”Muscle/Characteristics-Bone-In NY Strip Steaks are cut from the Bone in Striploin NAMP# 179 located be-tween the Rib and Sirloin. The Steaks will always be Center cuts. Leaving the Bone In only enhances the flavor and tenderness of the strip in the cooking process. Applications-The NY Strip should be grilled, but can also be pan seared. It is a versatile steak and can stand up to being paired with all varieties of spices and season-ings. USDA Graded strips usually command a high price, especially in the warmer months. KC Style strips are a great way to introduce a Bone In Steak to your customers.

Menu Buzzwords-Kansas City Strip Steak , Bone-In NY Strip, Bone-In Shell Steak

StockStatus

Item Code Pack Size

Brand Description

D 0782567 10/16 OZ CABBHNP STEAK STRIP C\C B\I 1\2"TL

D 0782583 10/18 OZ CABBHNP STEAK STRIP C\C B\I 1\2"TL

S 0782609 8/22 OZ CABBHNP STEAK STRIP C\C B\I 1\2"TL

D 0782611 12/14 OZ BHB/NPM STEAK STRIP C\C B\I 1\2"TL CH

D 0748786 10/17 OZ BHB/NPM STEAK STRIP C\C B\I CH

D 0782662 8/20 OZ BHB/NPM STEAK STRIP C\C B\I 1\2"TL CH

D 5004603 8/18 OZ BHB/NPM STEAK STRIP C\C B\I 1"TL SEL

Rhode Island



20

Bone In Filet Mignon

Muscle/Characteristics-The Bone-In Filet is cut out of a Short loin NAMP# 174. There is only 1 bone- In Filet cut out of each short loin and it is labor intensive. This is a very special cut, the most tender muscle with bone and some fat attached makes for an incredible dining experience.

Applications The Bone In Filet should be pan seared or grilled and finished in the oven for optimal ten-derness. This is a very special cut that should be re-served for the most special occasions. Command a very high price for this item and it will bring probably the highest gross profit dollars than any other dish.

Menu Buzzwords-Bone In Filet Mignon, Chicago style Tenderloin, Chicago Filet

StockStatus

Item Code Pack Size

Brand Description

D 6346765 16/10 OZ CABBHNP STEAK FILET B\I

D 5878489 14/12 OZ CABBHNP STEAK FILET B\I

D 4930026 14/12 OZ BHB/NPM STEAK FILET B\I CH



Rhode Island



21

1.Strip Steaks-center cut

2.Strip Steaks-end to end

3.Strip Steaks-End Steaks

Cuts from:The New York Strip

Information: one of the most popular cuts.

highly desired for its combination of flavor

and texture

New York strip


S 8142176 6/13#UP CAB BEEF STRIP LOIN 1X1 CHOICE

S 0808541 1/14#AVG CAB BEEF STRIPLOIN 1X1

D 4798559 1/13#UP MALCOLM BEEF STRIPLOIN 1X1 CH

S 8142101 6/12#AVG CAB BEEF STRIP LOIN 0X1 CH 1/4"TRM

S 0319655 1/13#AVG CAB BEEF STRIPLOIN 0X1

S 1514884 2/12#DN CAB BEEF STRIP LOIN 0X1 11DN CAB

S 2199297 6/12#AVG PACKER BEEF STRIP LOIN 0X1 CH 180

D 9533241 1/11#AVG BHB/NPM BEEF STRIPLOIN 0X1 CH

S 4230777 3/10-13# BCH BLK BEEF STRIP BNLS 0X1 1/4"SEL

S 8169278 5/12#AVG PACKER BEEF STRIP LOIN 0X1

S 1199231 1/12#AVG PACKER BEEF STRIPLOIN 0X1

S 6752513 2/14-18# RNCHGRL BEEF STRIP LOIN 0X1 1/4" USA

S 0389403 4/8-10# SYS IMP BEEF STRIP LOIN 0X1/2 CC PR

S 1711027 4/8-10#A SYS IMP BEEF STRIP CENTER CUT 0X1/2 CH

22

NY Striploin Steaks-Center CutMuscle/Characteristics-NY Strip Steaks are cut from the Boneless Striploin NAMP# 180. The Strip is prized for its great taste and tenderness. Only the center cut por-tions have no end steaks.

Applications-The NY Strip should be grilled, but can also be pan seared. It is a versatile steak and can stand up to be paired with all varieties of spices and seasonings.

Menu Buzzwords-NewYork Strip Steaks, Shell Steak, Boneless Club Steak, Ambassador Steak, Hotel Style Steak. Back Strap On

Back Strap Off



StockStatus

Item Code Pack Size

Brand Description

D 0782684 28/6 OZ CABBHNP STEAK STRIP C\C 1\2"TL BSO N\V

S 4192498 20/8 OZ CABBHNP STEAK STRIP C\C 1\2 TL N\V

S 4577037 16/10 OZ CABBHNP STEAK STRIP C\C 1\2 TL N\V

S 4192514 15/12Z AV CABBHNP STEAK STRIP CC N/VEIN .5TL

S 0782696 15/13 OZ CABBHNP STEAK STRIP C\C 1\2"TL BSO N\V

S 9209792 12/14OZ CABBHNP STEAK STRIP CC N/VEIN 1"

S 4192522 10/16 OZ CABBHNP STEAK STRIP C\C 1\2"TL N\V

S 0782734 8/20 OZ CABBHNP STEAK STRIP C\C 1\2"TL BSO N\V

D 0782827 28/6 OZ BHB/NPM STEAK STRIP C\C 1\2"TLBSON\VCH


D 5085541 16/12 OZ BHB/NPM STEAK STRIP C\C 1"TL BSO CH

S 5276098 12/14 OZ BKHDCHO STEAK STRIP C\C 1"TL CH NVES


D 0686063 24/8 OZ BHB/NPM STEAK STRIP C\C 1"TL CH

S 5819107 16/10 OZ BHB/NPM STEAK STRIP C\C 1"TL CH



S 0782833 10/16 OZ BHB/NPM STEAK STRIP C\C 1\2"TLBSON\VCH

D 5612157 28/6 OZ BHB/NPM STEAK STRIP C\C 1"TL SEL

S 5249772 16/12 OZ BHB/NPM STEAK STRIP C\C 1"TL SEL

Rhode Island

23

NY Striploin Steaks-End to End (Includes all)Muscle/Characteristics-NY Strip Steaks are cut from the Boneless Striploin NAMP# 180 located be-tween the Rib and Sirloin. Each box of End to End Strip Steaks contain a natural proportion of Vein Steaks ap-proximately 25%. The Strip is prized for its great taste and tenderness.

Applications-The NY Strip should be grilled, but can also be pan seared. It is a versitile piece of steak and can stand up to be paired with all varieties of spices and seasonings.

Menu Buzzwords-New York Strip Steaks, Shell Steak, Boneless Club Steak, Ambassador Steak, Hotel Style Steak.

StockStatus

Item Code Pack Size

Brand Description

D 0782054 16/10 OZ BHB/NPM STEAK STRIP E\E 1\2"TL BSO CH

D 0782096 14/12 OZ BHB/NPM STEAK STRIP E\E 1\2"TL BSO CH

D 0782070 16/10 OZ BHB/NPM STEAK STRIP E\E 1\2"TL BSO SEL



Rhode Island

24

NY Striploin Steaks-End Steaks

Muscle/Characteristics-NY Strip End Steaks are cut from the Sirloin end of the Boneless Striploin NAMP# 180. The Strip is prized for its great taste and tenderness.

Applications-The End Steak should be grilled, but can also be pan seared. It is a cost effective item when a lower price point is required. Mechanically tenderized to help break down the tough “nerve’’. Great for steak sandwiches, breakfast steaks, or marinated lunch steak.

Menu Buzzwords-New York Strip Steaks, Shell Steak, Boneless Club Steak, Ambassador Steak, Hotel Style Steak.

StockStatus

Item Code Pack Size

Brand Description

D 0893808 14/12 OZ BHB/NPM STEAK STRIP SPCL 1\2"TL 1"BSCH

S 0893820 12/14 OZ BHB/NPM STEAK STRIP SPCL 1\2"TL 1"BSCH

D 9575259 28/6 OZ BHB/NPM STEAK STRIP VEIN DENUDED CH





Rhode Island

25

1.Barrell cut

2.Center Cut

3.Conso-End to End

4.By-Product

Cuts from:The Tenderloin

tenderloin

Information: the most tender of all cuts


S 6236115 2/6# UP CAB BEEF TENDER PSMO

S 1104728 4/5#-UP SYS IMP BEEF TNDR DEFATTED CH 189A

S 4230934 6/5#UP BCH BLK BEEF TENDER PSMO SELCT USA

D 5253893 2/6# UP BHB/NPM BEEF TENDER PSMO SEL

S 1072156 12/5#-UP IBP BEEF TNDR DEFATTED 189A

S 6672810 2/5# UP PACKER BEEF TENDERLOIN DEFAT

S 6753693 6/6#UP RNCHGRL BEEF TENDERLOIN PSMO 189 USA

D 4686838 4/5# MALCOLM BEEF TENDER WHOLE SKND CH

D 0478550 1/4#AVG BHB/NPM BEEF TENDER WHL SKND SEL

26

Tenderloin/Filet Barrel CutMuscle/Characteristics- –Barrel cuts have a 2”minimum diameter on both faces of each steak. Center Cuts have a 1.5”minimum diameter on both faces of each steak. The larger sizes (6oz.+) are taken from the cen-ter, smaller cuts (5oz & less) from the ends and wing or ear.

Applications-The “king” of all cuts, veryuniform in appearance. Performs best under high heat preparation. Spice rub or sauce application only adds to this premier cut.

Menu Buzzwords--Filet Mignon, Tenderloin steak, medallions, tournedos,

Filet Steak

Barrel Cuts

Rhode Island



StockStatus

Item Code Pack Size

Brand Description

D 4923355 24/7 OZ CAB STEAK FILET BRL

D 4923435 40/4 OZ BHB/NPM STEAK FILET BRL CH BULK

D 1018264 5/32 OZ BHB/NPM STEAK FILET BRL CH

D 4923522 24/8 OZ BHB/NPM STEAK FILET BRL CH BULK

D 4991661 24/8 OZ BHB/NPM STEAK FILET BRL SEL

S 0777163 28/6 OZ BHB/NPM STEAK FILET BRL S\W

D 0777312 24/7 OZ BHB/NPM STEAK FILET BRL S\W





27

Muscle/Characteristics-Filet Mignon is cut from the PSMO (peeled side-muscle on) ten-derloin NAMP# 189A. It is free of all silver skin, side muscle (chain or rope) and must have a minimum diameter of 1 ½“per steak. The Filet is considered to be the most tender muscle and yields about only 1% of the entire carcass, giving it the highest price tag.

Applications-High heat is the best method of cooking; including Grilling, Broiling, pan frying, or roasting. The Filet is usually accom-panied by a sauce or condiment with high fat content to enhance flavor. For example; any derivation of Hollandaise, cream sauce, or it is often wrapped in bacon.

Menu Buzzwords--Filet Mignon, Tenderloin steak, medallions, tournedos, Filet Steak

Tenderloin /Filet Center Cut

Center Cuts

Rhode Island



StockStatus

Item Code Pack Size

Brand Description

D 9092271 32/5 OZ CABBHNP STEAK FILET C\C

D 9092198 28/6 OZ CABBHNP STEAK FILET C\C

D 3555570 12/14 OZ BHB/NPM STEAK FILET C\C CH

S 5186481 28/6 OZ BHB/NPM STEAK FILET C\C SEL

D 4923200 24/7 OZ BHB/NPM STEAK FILET C\C SEL


D 5375084 20/9 OZ BHB/NPM STEAK FILET C\C SEL


28

Tenderloin /Filet Center Cut (CONTINUED)

Center Cuts

Rhode Island



StockStatus

Item Code Pack Size

Brand Description

D 0778437 40/4 OZ BHB/NPM STEAK FILET C\C S\W

S 0778441 32/5 OZ BHB/NPM STEAK FILET C\C S\W








D 9596602 28/6 OZ BHB/NPM STEAK FILET C\C N\R




S 0893836 40/4 OZ BHB/NPM STEAK FILET OAF S\W



29

Muscle/Characteristics--Filet Mignon is cut from the PSMO (peeled side-muscle on) ten-derloin NAMP# 189A. It is free of all silver skin, side muscle (chain or rope) is left attached and cut from head to tail. The Filet is consid-ered to be the most tender muscle and yields about only 1% of the entire carcass, giving it the highest price tag. CONSO Filets can help where a lower cost of goods is needed

Applications-As with all tenderloin cuts, high heat produces the bestr result.Leaving the side muscle on adds value for the more price senstive customer!

Menu Buzzwords-Filet Mignon, Tenderloin steak, medallions, tournedos, Filet Steak.

Tenderloin /Filet CONSO(Chain on, Silver off) End to End

StockStatus

Item Code Pack Size

Brand Description

D 0931846 16/11 OZ BHB/NPM STEAK FILET SM-ON S\W

D 0931731 24/8 OZ BHB/NPM STEAK FILET SM-ON S\W

Rhode Island



30

Muscle/Characteristics-Filet Mignon is cut from the PSMO (peeled side-muscle on) tenderloin NAMP# 189A. It is free of all silver skin, side muscle (chain or rope) is left attached and cut from head to tail. The Filet is considered to be the most tender muscle and yields about only 1% of the entire carcass, giving it the highest price tag. The By-Products are a result of cutting Center Cut and End to End Steaks. They bring a value opportunity to utilize Tenderloin on the Menu without the high cost Applications-High heat is the best method of cook-ing; including Grilling, Broiling, pan frying, or sauté-ing. The Texas Tails can be utilized as a sandwich filet steak,salad steak or cooked and sliced for an elegant presentation. Tips can be utilized on skewers, pasta dishes, and many other sauté applications.

Menu Buzzwords-Tenderloin Tips, Texas Tails,Tenderloin Kebabs,Tails,Filet Tails

Tenderloin /Filet By Products

StockStatus

Item Code Pack Size

Brand Description

S 0595946 2/5#AVG BHB/NPM STEAK FILET TIPS FRSH

S 3012606 2/5 LB BHB/NPM STEAK FILET TIPS FRZ

Rhode Island



31

1.Baseball

2.2/3 Strip style

3.Culotte strip style

Cuts from:TheSirloin

Information: Cuts from the Sirloin are generally lean. They can be prepared using a dry heat method

such as roasting, pan frying, sauteing, grilling, broiling

or pan-broiling.

top butt


s 8757296 6/9-13AV CAB BEEF TOP SIRL BUTT XT

s 0950913 2/12#AVG CAB BEEF SIRLOIN TOPBUTT XT

Top Sirloin

32

Sirloin Top Butt Steaks“Baseball Cut”Muscle/Characteristics-Baseball Cut Sirloin steaks are cut from the Boneless Sirloin Top Butt Heart NAMP# 184. The Muscle that made the Steak Chains Famous. Located between the Shortloin and the Round, it is one of the most versataile cuts of Beef.

Applications-A great combination of Flavor and Tenderness make this an economical alternative to the other “Middle”Cuts. The “Baseball Cut”can be Grilled or Broiled and is an ideal steak for: Country Club Outings, BBQ’s, Surf and Turf, etc…

Menu Buzzwords-Sirloin Steak, Baseball Cut, Filet Style Sirloin, Filet of Sirloin, Sirloin Filet Style, Top Sirloin Steak.



Rhode Island

StockStatus

Item Code Pack Size

Brand Description

D 5131869 28/6 OZ CABBHNP STEAK SIRL TOP BSBALL SKND

S 5255800 24/8 OZ CABBHNP STEAK SIRL TOP BSBALL SKND

S 3414000 20/10 OZ CABBHNP STEAK SIRL TOP BSBALL 1\4

S 5161670 28/6 OZ BHB/NPM STEAK SIRL TOP BSBALL SKND CH

D 0322113 12/7 OZ BHB/NPM STEAK SIRL TOP BSBALL SKND CH

D 5161745 24/7 OZ BHB/NPM STEAK SIRL TOP BSBALL SKND CH



33

Sirloin Top Butt Steaks2/3rd’s Cut “Strip Style”Muscle/Characteristics-2/3rdCut Sirloin Steaks are cut from the Boneless Sirloin Top Butt NAMP# 184. The Muscle that made the Steak Chains Famous. Located between the Shortloin and the Round, it is one of the most versitaile cuts of Beef. Seaming the Top Butt “Heart”Creates both the 2/3rd cut and “Baseball”Style.

Applications-Combination of Flavor and Ten-derness make this an economical alternative to the other “Middle”Cuts. The Strip Style can be Grilled or Broiled and is an ideal steak for: Coun-try Club Outings, BBQ’s, Surf and Turf, etc…

Menu Buzzwords-Strip Style Sirloin Steak, Sirloin Steak, Top Sirloin steak

StockStatus

Item Code Pack Size

Brand Description

D 5252772 24/8 OZ CABBHNP STEAK SIRL TOP C\C SKND

D 5083185 16/10 OZ CABBHNP STEAK SIRL TOP C\C SKND

D 5159676 16/10 OZ BHB/NPM STEAK SIRL TOP 2\3CUT SKND CH



Rhode Island

34

Sirloin Cap SteakCulotte “Strip Style”

Muscle/Characteristics- Culotte steaks are cut from the Boneless Sirloin Top Butt NAMP# 184. The Muscle that made the Steak Chains Famous. Located between the Shortloin and the Round, it is one of the most versataile cuts of Beef.

Applications-Combination of Flavor and Ten-derness make this an economical alternative to the other “Middle”cuts. The “Culotte”can be Grilled or Broiled and is an ideal steak for: Coun-try Club Outings, BBQ’s, Surf and Turf, etc….

Menu Buzzwords-Sirloin Steak, Sirloin Cap Steak, Culotte Steak, Strip Style Sirloin steak, Top Sirloin steak.

StockStatus

Item Code Pack Size

Brand Description

D 0782302 16/11 OZ CABBHNP STEAK SIRL CAP STRIP

D 5165893 12/14 OZ CABBHNP STEAK SIRL CAP STRIP

S 5257755 24/8 OZ BHB/NPM STEAK SIRL CAP STRIP CH

S 0782385 16/11 OZ BHB/NPM STEAK SIRL CAP STRIP CH



Rhode Island

35

1.Skirt

2.Hanger

3Short ribs

4.tomahawk/beef short ribs

Cuts from:The Plate/Diaphram/Short Rib

Information: Unique and innovative cuts to enhance

your menu offerings and profitability.

plate/diaphram

36

Skirt SteaksMuscle/Characteristics-Skirt Steaks are cut from the plate (belly). NAMP # 121C is the Outer Skirt which consists of the diaphragm muscle and a thick outer membrane, which is removed. It is moderaltely tough piece of meat that is enhanced by Marination as well as cutting against the grain after cooking.

Applications--Skirt steaks are suggested to be marinated and grilled on High heat. Then sliced on the bias. Traditional Fajita meat (meaning “little belts”or “sashes”in Spanish.

Menu Buzzwords-Skirt Steak, Fajita Steak, Ro-manian Tenderloin, Philadelphia Steak

StockStatus

Item Code Pack Size

Brand Description

D 6064651 16/10 OZ CABBHNP STEAK SKIRT OUTSIDE

D 7354255 14/12 OZ CABBHNP STEAK SKIRT OUTSIDE

S 5254253 24/8 OZ BHB/NPM STEAK SKIRT OUTSIDE

D 3948379 16/10 OZ BHB/NPM STEAK SKIRT OUTSIDE

S 5170000 16/12 OZ BHB/NPM STEAK SKIRT OUTSIDE



Rhode Island

37

Hanger SteaksMuscle/Characteristics--Hanger Steaks come from the hanging tender which is the portion of the diaphragm muscle that is attached to the back section of the last rib, near the kid-ney. Known in French as “onglet”it is known for its strong flavor. Similar to Skirt Steak in texture. Applications-The Hanger Steak should be seasoned, grilled or broiled and then sliced against the grain and fanned out on the plate. Great as a feature entrée, but also can be used as a salad steak, or appetizer as well.

Menu Buzzwords-Hanger Steak, Hanging Tender Steak, Onglet(in French), Lombatello(in Italian), Solomillode pulmon(in Spanish), Butch-er’s Steak, Bistro Steak

StockStatus

Item Code Pack Size

Brand Description

S 0782294 1/10#AVG CAB BEEF HANGER TENDER FAT-ON

S 0788244 20/8 OZ CABBHNP STEAK HANGER TENDER PLD PREM

S 0789939 16/10 OZ CABBHNP STEAK HANGER TENDER PLD PREM

D 0789927 14/12 OZ CABBHNP STEAK HANGER TENDER PLD PREM

S 0784021 1/10#AVG BHB/NPM BEEF HANGER TENDER FAT-ON CH

S 8174254 12/6-19OZ BHB/NPM STEAK HANGER TENDER PLD RDMRSV

S 0788335 20/8 OZ BHB/NPM STEAK HANGER TENDER PLD PREM

S 0286401 16/10 OZ BHB/NPM STEAK HANGER TENDER

S 9624479 20/8 OZ BHB/NPM STEAK HANGER TENDER



Rhode Island

38

Short Ribs Traditional 3 Bone

Muscle/Characteristics- Our 3 Bone Short Ribs are cut across the bones in various sizes. The Short Rib has a rich deep flavor that lends itself to many ethnic and Trendy new Menus.

Applications-The Traditional 3 Bone Short Rib needs a long slow cooking time to get tender full-flavored ribs. Braising short ribs with various wines and veg-etables and seasoning. It will lend itself to be served as an appetizer or an entrée. And is very profitable for the operator.

Menu Buzzwords-Short Ribs, Flankenstyle Short Ribs, English Cut, Korean Style, Chinese Cut

Rhode Island

StockStatus

Item Code Pack Size

Brand Description

D 3542404 10/16 OZ BHB/NPM BEEF CHUCK SHORT RIB 3BN XLNCH

S 2612240 9/18Z AV BUCKHD BEEF SHORT RIB 3 BONE X-LN 18Z

D 0026450 10/20 OZ BHB/NPM BEEF CHUCK SHORT RIB 3BN XLNCH

SHORT RIB TRADITIONAL CUTS



39

Short Ribs Specialty CutsMuscle/Characteristics- -Short RIbs are cut from the Rib and or Plate NAMP# 123.The Short Rib has a rich deep flavor that lends itself to many ethnic and Trendy new Menus.

Menus Applications-The Short Rib needs a long slow cooking time to get tender full-flavored ribs. Braising short ribs with various wines and vegetables and seasoning. It will lend itself to be served as an appetizer or an entrée. And is very profitable for the operator.

Menu Buzzwords-Short Ribs, Flanken style Short Ribs, English Cut, Osso Bucco Style, Tomahawk

StockStatus

Item Code Pack Size

Brand Description

S 0782278 1/10#AVG BHB/NPM BEEF SHORT RIB BNLS CH

D 2972735 20/8 OZ BHB/NPM BEEF SHORT RIB PRTN

D 7224942 15/20-24Z BHB/NPM BEEF CHUCK SHORT RIB XLEAN CH

S 0920900 10/16 OZ BHB/NPM BEEF CHUCK SHORT RIB 2BN

D 5172137 7/20-25Z BHB/NPM BEEF SHORT RIB OSSO BUCCO 3"FR

D 5171638 14/12-14Z BHB/NPM BEEF SHORT RIB OSSO BUCCO 1"FR

SHORT RIB SPECIALITY CUTS



Rhode Island

40

Cattle Industry: Who We Are | fact sheet

A Family AffairCattle and beef production represent the largest single segment of American agriculture. In fact, the U.S. Department of Agriculture (USDA) says more farms are classified as beef cattle operations (31 percent) than any other type of farm. USDA’s 2007 Census of Agriculture classified 687,540 farms as beef cattle operations.

There are more than 1 million beef producers in the United States who are responsible for more than 94 million head of beef cattle.

Most farms and ranches in the United States, including cattle ranches, are family owned and operated. Even the largest farms tend to be family farms. More than 97 percent of beef cattle farms and ranches are classified as family farms.

When it comes to beef cattle production, most operations are smaller than you might think; according to USDA, the majority of beef cattle operations (79%) have less than 50 head of cattle. Although cattle farms and ranches are spread across the United State, nearly a third of cattle operations are located in the Plains states.

Cattle IncomeAccording to USDA’s Economic Research Service (ERS), the average annual gross income from livestock on farms in this country is $41,232. The average gross cash income from a cattle operation in 2007 was $62,286, the lowest income of any type of farm.

Less than one-third of cattle operators claim farming as their primary occupation and 19 percent consider themselves retired. However, 61 percent say they work more than 1,000 hours a year on their farming operations. According to USDA’s 2007 Census of Agriculture, 80 percent of the primary operators for beef cattle farms and ranches live on the farm or ranch.

DemographicsAccording to USDA’s 2007 Census of Agriculture, the average age of the American farmer is 57 years old. The average age for farmers has been above 50 since the 1974 Census of Agriculture and has increased in each census since that time.

Cattle operations have long been considered family traditions, handed down from generation to generation. In a survey conducted by the Iowa Beef Center, 60 percent of Iowa beef producers are expected to pass their operation on to their children.

The 2007 Census of Agriculture also found that the average number of years a beef producer has been on the farm or ranch is 22 years. In fact, 75 percent of beef cattle ranchers and farmers have been on the farm 10 or more years.

According to ERS, nearly one in five cattle producers is a college graduate, one in four has attended some college and 89 percent are high school graduates.

Impact on SocietyBeef production affects the U.S. economy. According to USDA, producers of meat animals in 2008 were responsible for more than $66 billion in added value to the U.S. economy, as measured by their contribution to the national output.

Learn more at: www.ExploreBeef.org

© Copyright 2009 Cattlemen’s Beef Board and National Cattlemen’s Beef Association | Updated 4/2009 FUNDED BY THE BEEF CHECKOFF

41

Marbling Descriptions & Illustrations

Marbling is such an important factor in grading of beef quality. These pictures below illustrate the lower limits of marbling degrees.

PRIME

LOWEST

CHOICE SELECT

SlightU.S. Select must,at the minimum level, be representive of Slight.

SmallU.S. Choice must,at the minimum level, be representive of Small.

UPPER 2/3

CHOICE

ModestThe minimum marbling degree neccessary for average U.S. Choice.

Slightly AbundantU.S. Prime, at the minimum level be representative of Slightly Abundant

42

Is cutting your own steaks really cheaper?Cutting your own steaks may seem cheaper, but dig deeper.Cutting your own steaks requires:

✔ Equipment, space and refrigeration dedicated to storinglarger subprimals.

✔ Skilled labor focused on cutting steaks.

✔ Additional staff safety concerns and injury liability.

Do you truly know your current inventory? Portioncontrol 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 portioncost—every time.

✔ The security of knowing that cutting standards aremaintained by the distributor.

✔ Uniform quality and sizing means uniform cooking time.

The Advantages of Portion Control Steaks

Questions? Contact Certified Angus Beef LLC at 330-345-2333. • ©2007 Certified Angus Beef LLC. All rights reserved. No.7 - 1/07

The Bottom LinePortion control steaks are cost effective. While they areperceived to be more expensive than buying subprimals, thereality is cutting steaks in your restaurant requires time, spaceand labor—resources you may not have.

$10/lb.TenderloinSubprimal

$10/lb. Tenderloin Subprimaland all the extra costs

BUSINESS LOST DUETO INCONSISTENCIES

UNDERUTILIZEDBY-PRODUCTS

INVENTORY CONTROL

LABOR+ PLUS +

+ PLUS +

+ PLUS +

+ PLUS +

+ PLUS +

+ PLUS +

+ PLUS +

+ PLUS +

EQUIPMENT

MISCUTS

LARGER STORAGE AREA

SPOILAGE

PORTIONCONTROLIN-HOUSE STEAK CUTTING

$20/lb.CutFilet

$20/lb. Cut Filet

No additionalexpenses

orinvestment

0$What if your steak cutter miscut by an ounce?

What would that mean to your operation?

$20/lb. steak-ready tenderloin8 oz. steak = $10

IN-HOUSE STEAK CUTTING

$10.00/steak

PORTION CONTROL

Cutting your own steaks means yield loss andby-products.

✔ Portion control allows every ounce of beef purchased tobe served.

✔ No trimming or boning necessary.

✔ No need to pay for by-products that aren’t utilized.

What is the true cost ofcutting your own steaks?

$10/lb. tenderloin subprimal cost50% 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

43

Menu Development with Sysco

We can show you how to make yourmenu go from drab to fab!

Before AfterBefore any menu can take this transformation as shown to the left you need to do your homework and follow certain steps that we can go over with you during your the Business Review process. Believe it or not, there is a science behind a successful menu; Menu Analysis, Engineering, Page Positioning, Price Rounding and these are only a few examples of elements that make a menu profitable and successful.

Menu Analysis- Menu Engineering- Page Positioning- Category Positioning- Pricing the Menu-

Knowing the true cost a each menu items is crucial for the rest of the process to be successful.

3 Step process taking Menu Analysis, Your Sales Reports, to find your menu Stars, Workhorses, Puzzles and Dogs.

The average person looks at menu for only 109 seconds, are they reading what you want them too?

Are your most profitable items listed in each category correctly?

Keep it simple, 2-3 endings and no more leader dots................................

44

Less THAN 8% of beefearns the distinctive Certified Angus Beef® Brand

3%USDA Prime

5%USDA ChoiceModerate marbling

15%USDA ChoiceModest marbling

37%USDA ChoiceSmall marbling

40%USDA Select

Certified Angus Beef ® brand standards exceed those of USDA Prime, Choice and Select graded beef.

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.

The majority of USDA Choice misses our mark for exceptional juiciness and flavor.

Marbling• 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.

MaturityBeef 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

USDA quality grades as a percent of federally graded beef. Source: USDA and 2005 National Beef Quality Audit.

Certified Angus Beef® brand • Increases sales

• Grows profits

• Improves customer

satisfaction

• Builds repeat

business

your local butcher sysco connecticut

Documents

butt steaks

ny striploin steaksend

skirt steaks

hanger steaks

porterhouse steaks

pub steaks

ny strip steaks

tbone steaks