PORTION CUT QUICK REFERENCE GUIDE BEEFTHE ADVANTAGES OF PORTION CUT STEAKS • Establish the name of...

USDA Prime graded steak is delightfully tender andjuicy with a buttery flavor that makes it distinctivelysuperior to any other steak. Of all the beef producedin the US, only the top few percent qualify for the Primedistinction.

Stock Yards Angus steak is selected from the top thirdof USDA Choice and provides a consistently juicy andflavorful experience.

USDA Choice offers exquisite tenderness and taste.This is the most popular grade of beef for its well-marbled texture and flavor. Just over half of the beefgraded each year earns a grade of Choice.

USDA Select steak is moderately tender and juicy andprovides a good value. USDA Select comprises roughly40% of the beef graded each year.

LABOR SAVINGSallows chefs to go from packaging topreparation

CONSISTENT CUTSproduces more uniform cooking timesand plate presentations

SAFETYprocessed under strict USDA federal guidelines

INVENTORY EASEportion cut steaks provide the exact amount ofproduct needed for service without waste

AGINGgenerally Stock Yards steaks are aged aminimum of 21 days

T H E A D V A N T A G E S O FP O R T I O N C U T S T E A K S

• Establish the name of your customer’s current COP provider• Research the menu of your prospective COP customer to determine the cuts

they currently feature (Menu may be on their website)• Determine the Stock Yards portion cuts that match the current menu items• Inquire about any special portion cut specifications, if any• Determine the annual spend by indentifying the current volumes by cut• Propose Stock Yards matching products

• If your pricing seems dramatically different, ask the chef to look at the current productlabel. (Labels will help you match products.) For further help, seek out the COP specialist or category manager at your USF division

• Ask for the Sale• If the customer is resistant to changing providers, it never hurts to ask to be the back up

PORTION CUTQUICK REFERENCE GUIDE

STOCK YARDS has enjoyed a rich history since it’s establishment in 1893. Stock Yards is HACCP compliant and third party audited. We have streamlined, efficient operations with flexible plant capacity to meet small and large needs. Stock Yards orders are delivered with your USF order providing one complete delivery for all restaurant needs.

BEEF

C E N T E R O F T H E P L A T E ( C O P )S A L E S D I A L O G U E T I P S

P R O F I T C A L C U L A T O R *

YOUR MENU PRICE YOUR PROFIT TARGET YOUR BEEF BUDGET

=$ $ $–

Subtract–

Subtract

Non-Beef Plate Costs+ $+ $+ $

+ $+ $+ $

YOUR TOTAL FIXEDSERVING COSTS

$

A G I N G

Wet-aging and dry-aging improve both the tenderness and flavor of fine cuts of meat.

While they are fairly simple processes -- the muscle tissues of the meat begins to break down(tenderize) when aged under the proper conditions -- both techniques are done by experts under very precise temperatures andstrictly controlled circumstances. Generallyspeaking, aged beef is offered through specialtymeat purveyors and not readily available through normal retail stores.

G R A D I N G

* Courtesy of the Beef Checkoff

Photos Courtesy of the Beef Checkoff

Prime

Stock YardAngus

Choice

Select

Stock Yard Quick Guides Pgs:Stock Yard Quick Guide 5/8/09 10:45 AM

Use this at-a-glance guide to help operators identify the best beef cuts to use for themost common foodservice applications.

BEEFFOODSERVICE GUIDE*

* Courtesy of the Beef Checkoff

BEEF CUT IMPS/NAMPRib, Roast-Ready 109,109A,109D,109E x x x x ● ● ● x ● x ● ●

Rib Blade Meat 109B ● ❋ ❋ ● ❋ ● ❋ ● ❋ ● ● ● ❋ ● ●

Ribeye Roll 112, 112A x x ❋ ❋ � ● ● ● ❋ ❋ x ● ❋ ● ●

Chuck Shoulder Clod 114, 114A, 114B, 114C x x ● ❋ ● ❋ ● ● ● ●

Chuck Shoulder Clod, Top Blade Roast 114D ❋ ❋ ❋ ❋ ● ❋ ❋ ❋ ❋ ● ❋

Chuck Shoulder Cold, Arm Roast 114E ● x ❋ ● ❋ ❋ ● ● ❋ ❋ x ❋ ❋ ● ● ●

Chuck Roll 116A ● ❋ ❋ ● ❋ ● ❋ ❋ ❋ ❋ ●

Chuck Eye Roll 116D ● ❋ ● ❋ ● ❋ ● ❋ ❋ ❋ ❋ ❋ ❋ ● ❋

Brisket 120 ❋ ● ● ● ● ● ❋ ● ❋

Skirt Steak 121C, 121D ● ❋ ● ❋ ❋ ❋ ❋ ❋ ❋

Beef Short Ribs 123, 123A, 123B, 123C, 123D, 130 ● ❋ xBeef Back Ribs 124, 124A ● ❋ ●

Diced Beef/Beef for Stewing 135, 135A ❋ ● ● ❋

Round Rump & Shank Partially Off,Handle On (Steamship) 166B x x ● ❋ ● xKnuckle 167, 167A, 167D ❋ ❋ x ❋ ● x ● ❋ ● x ❋ ❋ ❋ ❋ ❋ ❋ ❋ ❋ ❋ ❋ ❋

Top (Inside) Round 168, 169, 169A ❋ ● x ❋ ● ❋ ❋ ● ❋ ● ❋ ❋ ❋ ❋ ❋ ● ● ❋ ❋ ❋ ● ❋

Bottom (Gooseneck) Round 170, 170A ❋ x ❋ ❋ ● ❋ ❋ ❋ ● ● ● ❋ ❋

Outside Round (Flat) 171B ● x ● ❋ ● ❋ ● ● ● ● ❋

Eye of Round 171C ❋ x ❋ ❋ ❋ ❋ ❋ ❋ ❋ ● ❋ ● ❋

Short Loin, Short-Cut 174 x ● ❋ ❋ ● ●

Strip Loin, Boneless 180 x ❋ ● ● ● ● ❋ ● ❋ ● ● ● ❋

Top Sirloin Butt 184, 184A, 184B ● ❋ x ● ● ● ● ❋ ❋ ● ● ● ❋ ❋ ❋ ● ● ❋ ● ● ❋ ❋ ● ●

Top Sirloin, Cap 184D ❋ ❋ x ❋ ● ● ❋ ❋ ● ❋ ● ❋ ● ❋ ● ❋ ● ● ❋ ❋ ❋ ❋ ● ●

Bottom Sirloin Butt, Flap 185A ● ❋ ❋ ❋ ❋ ❋ ❋ ❋ ❋ ● ❋ ● ❋ ● ● ❋ ❋ ❋

Bottom Sirloin Butt, Ball Tip 185B ❋ ● x ❋ ❋ ❋ ❋ ❋ ❋ ❋ ❋ ● ● ● ● ● ❋ ❋ ❋

Bottom Sirloin Butt, Tri-Tip 185C ❋ ● x ❋ ❋ ❋ ❋ ❋ ● ❋ ● ❋ ❋ ● ❋ ● ❋ ❋ ❋ ❋ ❋ ❋

Full Tenderloin 189, 189A, 190, 190A ● ● ● ● ● ● ❋ ● ❋ ● ● ● ●

Flank Steak 193 ● ● ● ❋ ● ● ● ● ❋ ❋ ❋ ●

Flat Iron Steak 114D, PS01 ❋ ● x ❋ ❋ ❋ ❋ ❋ ❋ ● ● ● ● ● ● ●

Ranch Steak 114E, PS01 ❋ ● x ❋ ❋ ❋ ❋ ❋ ❋ ● ● ❋ ● ● ❋ ❋ ❋ ● ❋

Petite Tender 114F, PS01 ❋ ● x ● ● ● ❋ ❋ ● ● ● ● ● ● ●

● Indicates cuts that are highlyrecommended for certain types of menuitems, these cuts will produce optimalresults.

❋ Indicates alternative cuts that produceacceptable results.

x Indicates uses for leftovers of these cuts

Listed in numerical order by IMPS/NAMP

Beef

Ribs

Fajita

s

Filet

Mign

on/

Chate

aubri

and/

Tourn

edos

Frenc

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/Ita

lianB

eefS

andw

iches

Hash

Kabo

bs/

Fond

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Lond

onBroil

Pasta

Topp

ings,

Grille

d

Philly

Chee

seStea

k

PotR

oast

(Mois

tHea

t)

Prime

Rib

Roas

tBee

f(Econ

omy)

Roas

tBee

f(Hig

hQua

lity)

Beef

Sand

wich

es

Salad

Topp

ings,

Grille

d

Shred

dedB

eef(

Mexic

an/

Barbe

cued

Beef)

Skew

eredS

teak/

Satay

SlicedB

eefinG

ravy/

BBQ

Sauc

e

Soup

Stea

k(Econ

omy-M

arina

tingR

ecom

mend

ed)

Stea

k(Hig

hQua

lity)

Stea

k,Brea

kfast

(Mari

natin

gRecom

mend

ed)

Stea

k,Cu

bed/

Chick

enFri

ed/

Finge

rs

Stea

k,NY

Strip

/Strip

Stea

k

Stea

k,T-B

one/

Porte

rhous

e

Smok

ed

Rotis

serie

/Sp

it-Roa

stedB

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Stea

k,Sw

iss

Stew

/Po

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/Turno

vers

StirF

ry(M

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Strog

anoff

Portion cut steaks generally have a 1 prior to the number above. For instance, Full Tenderloin 189 in portion cut is 1189.

Stock Yard Quick Guides Pgs:Stock Yard Quick Guide 5/7/09 12:00 PM

TOP SIRLOINTop Sirloin may also be called: Hip Steak, Rump Steak,Top of Iowa Steak, Top Sirloin Butt Steak, Top Butt

• Tenderness Varies

•ExceptionallyFlavored

•Moderately Priced

• ExtraordinarilyTender

•Mild Flavor

•Popular Cut

TENDERLOINTenderloin may also be called: Filet Mignon, Petite Filet,Tenderloin Roast, Tenderloin Tails, Tenderloin Cubes,Tenderloin Medallions, Chateaubriand

Top Sirloin Butt Steak, Semi Center-Cut(Boneless)

Top Sirloin Butt Steak, Center-Cut, BonelessTop Sirloin Butt Steak, Center-Cut,

Boneless, Seamed

Top Sirloin Cap Steak, Boneless

Tenderloin Steak, Side Muscle Off, Defatted

Tenderloin Steak, Barrel Cut

Tenderloin Steak, Side Muscle OffSkinned, Center CutTenderloin Steak, Side Muscle Off, Defatted

Tenderloin Tails and Medallions


PORTERHOUSEand T-BONE

NEW YORKSTRIP STEAKNew York Strip Steak may also be called: Top Loin Steak, Sirloin Steak, Bone-less Sirloin Steak, New York Steak, Kansas City Steak, Club Steak, Shell Steak,Strip Steak, Boneless Hotel Steak, Boneless Hip Steak, Key Strip Steak

• The Porterhouse andT-Bone contain boththe tenderloin and thestrip steak providingthe guest with the bestof both world’s

•The Porterhouse has alarger portion of thetenderloin, at least1 1/4” wide

Porterhouse and T-Bone may also be called: King Steak

• Known as theKing of Steaks

• Firm Texture

• Full Flavor

�

Larger Tenderlointhan T-Bone

�

SmallerTenderloin thanPorterhouse

�

Vein One Side

Bone-InStrip, Center Cut,

�

Porterhouse Steak T-Bone Steak

Strip Loin Steak, Boneless, Center-CutStrip Loin Steak, Boneless, Center-CutStrip Loin Steak, Boneless, Center-Cut

Strip Loin Steak, Bone-In Strip Loin Steak, Bone-In, Center CutVein1-Side

CenterCut Steaks

VeinSteaks

�

�

�

��

� �


Ribeye Steak may also be called: Market Steak, Spencer Steak,Beauty Steak, Delmonico Steak, Boneless Rib Steak,Boneless Rib Club Steak, Country Club Steak, Ribeye Roll Steak

• The SteakLovers Steak

• Exceedingly Juicy

• Robust Flavor

RIBEYE

Rib Eye Steak, Lip-On Boneless

Rib Eye Roll Steak, Boneless Rib Eye Roll Steak, Boneless

Rib Steak, Bone-In, Frenched Boneless Rib Eye Lip Off

Rib Eye Roll, Lip-On, Bone-In Rib Steak, Bone-In


VALUE CUTSThese cuts have been selected for their relative moderate priceand flexible menu options

Bottom Sirloin Butt, Tri-Tip SteakBeef Loin, Bottom Sirloin Butt,Tri-Tip Steak, Defatted

Cubed SteakShoulder, Top Blade Steak,also Flat Iron Steak

Shoulder, Top Blade Steak,also Terres Major

Shoulder, Arm Steak Shoulder Tender, Portioned Inside Skirt Steak, Boneless

Outside Skirt Steak, Skinned Beef for Stewing Short Rib, Bone-In Flaken Style

Bottom Sirloin Butt, Ball Tip Steak


PORTION CUT QUICK REFERENCE GUIDE BEEFTHE ADVANTAGES OF PORTION CUT STEAKS • Establish the name of...

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