LOIN SIRLOIN ROUND BRISKET PLATE FLANK BEEF CUTS...PORTERHOUSE STEAK 1173 Beef Loin, Porterhouse Steak ORDER SPECIFICATIONS • Quality grade • Thickness or portion weight • Thickness

CHUCK

BRISKET

RIB

PLATE

LOIN

FLANK

SIRLOIN ROUND

BEEF CUTSF O R F O O D S E R V I C E

CH

UC

K CHUCK ROLL116A Beef Chuck, Chuck Roll

ORDER SPECIFICATIONS

• Quality grade

• Different arm length portion exclusions - ventral cut

• Removal of Subscapularis

CHUCK EYE (DELMONICO STEAK)1116D PSO:1 Beef Chuck, Chuck Eye Roll Steak, Boneless


• Prepared from item 116D

• Quality grade

• Thickness or portion weight

• Tied or netted

• Longissimus dorsi muscle must be on one side of the steak

COOKING METHOD

Dry heat

RECOMMENDED MENU APPLICATIONS

Steak entrée; roast beef; slice for Philly cheese steak;

shred beef for appetizers or sandwiches

COUNTRY-STYLE RIBS1116D PSO:2 Beef Chuck, Chuck Eye Roll Steak, Boneless


• Prepared from item 116D

• Quality grade

• Portion weight

COOKING METHOD

Moist or moist then dry heat


Boneless rib or BBQ entrée; shred for appetizers,

sandwiches, wraps, salads, pizza topping or pasta sauces

Portioned Flat Iron Steak

AMERICA’S BEEF ROAST116D Beef Chuck, Chuck Eye Roll


• Tied or netted

• Should be practically free of fat

COOKING METHOD

Dry heat


Carving station, special occasions/banquets; slice thin for sandwiches

DENVER STEAK1116G Beef Chuck, Under Blade, Center-Cut Steak


• Prepared from item 116G

• Quality grade

• Thickness (optimal thickness 3/4”)

• Removal of connective tissue – denuded

• Benefits from tenderization

• Recommend 21 day aging

COOKING METHOD

Dry heat


Steak entrée; fajitas; slice for appetizers, sandwiches and salads

SHOULDER CLOD114 Beef Chuck, Shoulder (Clod)


• Quality grade

• Long or short cut

• Removal of Teres major• Removal of Infraspinatus

FLAT IRON STEAK1114D PSO:1 Beef Chuck, Shoulder (Clod), Top Blade


• Quality grade

• Removal of internal and external connective tissue – denuded

• Specify 1114D for portions

• Portion weight

COOKING METHOD

Dry heat


Center of the plate steak; slice into strips for stir-fry/skewers, salads, sandwiches and fajitas

RANCH STEAK1114E PSO:1 Beef Shoulder, Arm Steak


• Prepared from item 114E PSO:1

• Quality grade


• Removal of elbow tendon


COOKING METHOD

Dry heat


Breakfast or lunch steak; slice into strips for for stir-fry, skewers/ kabobs

PETITE TENDER114F PSO:1 Beef Chuck, Shoulder Tender (IM)


• Quality grade


• Specify 1114F for portioned medallions

COOKING METHOD

Dry heat


Slice into medallions; serve whole as petite Chateaubriand;

slice for steak sliders or salad topper

RIB ROAST109E Beef Rib, Ribeye Roll, Lip-On, Bone In (Export Style)


• Quality grade

• Fat cover

• Weight range

• No surface fat present

• Length of tail (lip)

• Never tied or netted

RIB STEAK1103 Beef Rib, Rib Steak, Bone In


• Quality grade


• Thickness of surface fat


COOKING METHOD

Dry heat


Center of the plate steak; serve whole or slice off bone for presentation

COWBOY STEAK1103B Beef Rib, Rib Steak, Bone In, Frenched


• Quality grade



• Length of bone

COOKING METHOD

Dry heat


Center of the plate steak; serve whole or slice off bone for presentation

RIB

RIBEYE, BONELESS112A Beef Rib, Ribeye, Lip-On


• Quality grade

• Fat cover


• Weight range

• Tied or netted

COOKING METHOD

Dry heat


Steak entrée; slice for sandwiches, salads or wraps

RIBEYE STEAK 1112A Beef Rib, Ribeye Steak, Lip-On, Boneless


• Quality grade




COOKING METHOD

Dry heat


Steak entrée; slice for sandwiches, salads or wraps

RIBEYE ROLL STEAK1112 Beef Rib, Ribeye Roll Steak, Boneless


• Quality grade



• Removal of the tail (lip)

COOKING METHOD

Dry heat


Steak entrée; shave and griddle for salads,

wraps or sandwiches like Philly cheese steak

RIBEYE FILET1112C Beef Rib, Ribeye Steak (IM)


• Quality grade



COOKING METHOD

Dry heat


Steak entrée; filet “flights”; slice for upscale ingredient use

(fajitas, ramen, sandwiches)

RIBEYE CAP112D Beef Rib, Ribeye Cap (IM), Spinalis Dorsi


• Quality grade

• Portion weight

• Removal of connective tissue

• Specify PSO:1 to purchase with Complexus muscle

COOKING METHOD

Dry heat


Steak entrée; roast whole and slice for upscale ingredient use

(fajitas, ramen, sandwiches); roll and stuff for pinwheels

RIBEYE CAP STEAK1112D Beef Rib, Ribeye Cap Steak (IM)


• Quality grade

• Portion weight


• Specify PSO:1 to purchase with Complexus muscle

• Also known as Spinalis Dorsi

COOKING METHOD

Dry heat


Steak entrée; slice for upscale ingredient use (fajitas, ramen)

BACK RIBS124 Beef Rib, Back Ribs


• Chine and thoracic vertebrae removed

• Whole or half

• Portioned by number of rib bones

COOKING METHOD

Moist or dry heat


Rotisserie/spit-roasted beef; smoked beef ribs

SHORT LOIN174 Beef Loin, Short Loin, Short-Cut


• Quality grade

• Length of tail


• Weight range

PORTERHOUSE STEAK1173 Beef Loin, Porterhouse Steak


• Quality grade



• Tail length

COOKING METHOD

Dry heat


Center of the plate steak entrée

T-BONE STEAK1174 Beef Loin, T-Bone Steak


• Quality grade



• Tail length

COOKING METHOD

Dry heat


Center of the plate steak entrée; fan off the bone and serve

for premium presentation

LO

IN

190A

STRIP LOIN180 Beef Loin, Strip Loin, Boneless


• Quality grade

• Length of tail


• Weight range

COOKING METHOD

Dry heat


Steak entrée; slice into strips for stir-fry, skewers, salads,

sandwiches; carving station

STRIP STEAK1179 Beef Loin, Strip Loin Steak, Bone In


• Quality grade



• Tail length

• Specify 1179A to purchase center-cut

COOKING METHOD

Dry heat


Center of the plate steak entrée; fan off the bone and

serve for premium presentation

STRIP STEAK, BONELESS1180 Beef Loin, Strip Loin Steak, Boneless


• Quality grade



• Tail length

• Specify 1180A to purchase center-cut

COOKING METHOD

Dry heat


Center of the plate steak entrée; thinly slice for ingredient use

in sandwiches, soups

STRIP FILET1180B Beef Loin, Strip Loin Steak, Split, Boneless


• Quality grade



COOKING METHOD

Dry heat


New filet item; filet “flights”

WHOLE TENDERLOIN190 Beef Loin, Tenderloin, Full, Side Muscle Off, Defatted


• Quality grade

• Specify 189A to purchase side muscle on

• Specify 190A to purchase skinned (denuded), side muscle off


• Weight range

COOKING METHOD

Dry heat


Steak entrée; slice to add premium appeal to small plates,

sandwiches, pastas, salads and more

TENDERLOIN FILET (FILET MIGNON)1190A Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned


• Quality grade

• Specify 1189A to purchase defatted, side muscle on

• Specify 1190 to purchase defatted, side muscle off


COOKING METHOD

Dry heat


Center of the plate steak entrée; slice for use in appetizers, salads,

sandwiches, wraps and bowls; poach for elegant beef entrée; sous vide/sear

Gluteus medius muscle only

Portioned Top Sirloin Steak

TOP SIRLOIN184 Beef Loin, Top Sirloin Butt, Boneless


• Quality grade


• Weight range

TOP SIRLOIN STEAK1184 Beef Loin, Top Sirloin Butt Steak, Boneless


• Quality grade



• Specify 1184A to purchase without the Gluteus accessorius and Gluteus profundus

• Specify 1184B to purchase center-cut (Cap off) – Gluteus medius muscle only

COOKING METHOD

Dry heat

RECOMMENDED MENU APPLICATIONSSteak entrée; slice for sandwiches, salads, wraps and bowls

TOP SIRLOIN FILET1184F Beef Loin, Top Sirloin Butt Steak, Center- Cut, Boneless, Seamed Dorsal Side (IM)

ORDER SPECIFICATIONS• Quality grade


• Tied or netted

COOKING METHOD

Dry heat

RECOMMENDED MENU APPLICATIONSSteak entrée; slice for sandwiches, salads, fajitas; slice into strips for kabobs

SIR

LO

IN

SIRLOIN CAP (COULOTTE)184D Beef Loin, Top Sirloin, Cap, Boneless (IM)


• Quality grade


• Portion weight

COOKING METHOD

Moist or dry heat

RECOMMENDED MENU APPLICATIONSRoast whole and slice across the grain for fajitas, tacos or sandwiches;

steak entrée

COULOTTE STEAK1184D Beef Loin, Top Sirloin Cap Steak, Boneless (IM)


• Quality grade

• Removal of fat



• Cut against the direction of the muscle fiber


COOKING METHOD

Dry heat


Steak entrée; slice thinly and fan on plate or serve in sandwiches, salads and wraps

PETITE SIRLOIN STEAK1185B Beef Loin, Bottom Sirloin Butt, Ball Tip Steak

ORDER SPECIFICATIONS• Quality grade

• Removal of fat




• Specify 185B to purchase whole


COOKING METHOD

Dry heat


Steak entrée; slice thinly for salads, sandwiches, stir-fry,

small-plate and “steak flight” applications

TRI-TIP185D Beef Loin, Bottom Sirloin Butt, Tri-Tip, Boneless, Defatted (IM)


• Quality grade

• Removal of fat


• Weight

COOKING METHOD

Dry heat – indirect grill


Slice for steak entrée; slice thin for sandwiches, salads and burritos; BBQ beef sandwiches; pasta topping

TRI-TIP STEAK1185D Beef Loin, Bottom Sirloin Butt, Tri-Tip Steak, Defatted (IM)


• Quality grade

• Removal of fat


• Specify 1185C to purchase with surface fat



• Cut against the direction of the muscle fibers

COOKING METHOD

Dry heat


Slice for steak entrée; slice thin for sandwiches, salads and burritos; BBQ beef sandwiches; pasta topping

SIRLOIN BAVETTE185A Beef Loin, Bottom Sirloin Butt, Flap, Boneless (IM)


• Quality grade

• Removal of fat



• Specify 1185A to portion


COOKING METHOD

Dry heat


Ideal for “Steak Frites”; steak entrée; slice for sandwiches,

salads, wraps; slice into strips for stir-fry

185B

STEAMSHIP ROUND166B Beef Round, Rump and Shank Partially Off, Handle On


• Quality grade

• Removal of shank meat


• Portion weight: 30 to 50 pounds

COOKING METHOD

Dry heat – slow roast


Slice for roast beef entrée; sandwiches, salads;

ideal for carving stations and buffets

TOP ROUND169 Beef Round, Top (Inside)


• Quality grade


• Specify 169A to purchase without cap (Gracilis) or soft side (Pectineus and Sartorius) attached

• Specify 169D to purchase with cap (Gracilis) and without the soft side (Pectineus and Sartorius)

• Whole or cut into two equal sections

COOKING METHOD

Moist or dry heat


Slice thin for fajitas, pasta, stir-fry and sandwiches like Philly cheese steak,

French dip, Italian beef sandwiches; dice for roast beef hash; marinate,

broil and slice for London Broil; country fried steak

RO

UN

D

TOP ROUND STEAK1169 Beef Round, Top (Inside) Round Steak


• Quality grade

• Removal of heavy connective tissue

• Removal of cap (Gracilis) • Removal of soft side muscles (Pectineus and Sartorius)• Thickness or portion weight


COOKING METHOD

Moist or dry heat


Slice thin for fajitas, pasta, stir-fry and sandwiches;

dice for roast beef hash; country-fried steak

TOP ROUND CAP STEAK169B Beef Round, Top (Inside), Cap (IM)


• Quality grade


• Removal of surface fat


• Weight


COOKING METHOD

Moist or dry heat


Slice for French Dip/ Italian Beef Sandwiches; dice for roast beef hash;

marinate, broil and slice for London Broil; cut into cubes for soups/stews

OUTSIDE ROUND171B Beef Round, Outside Round (Flat)(shown with rump removed)


• Quality grade


• Specify 171D for removal of side muscle (Biceps femoris ishiatic head)

• Specify 171G for rump portion only


COOKING METHOD

Moist or dry heat


Braise (mosit heat) in sauce for tender steak entrée; slice to serve over pasta;

country-fried steak; pound thin and sear; slice for London Broil

EYE OF ROUND171C Beef Round, Eye of Round (IM)


• Quality grade




COOKING METHOD

Moist heat


Roast whole and slice as entrée; slice thinly for sandwiches or salads;

soups and stews

SIRLOIN TIP (KNUCKLE)167A Beef Round, Sirloin Tip (Knuckle), Peeled


• Quality grade

• Removal of fat (peeled)

• Whole or split

COOKING METHOD

Moist or dry heat


Slice thin for Philly cheese steak and roast beef; cut thicker for Swiss steak;

cut into cubes for soups/stews

WHOLE BRISKET120 Beef Brisket, Deckle-Off, Boneless


• Quality grade

• Removal of brisket point



• Specify 119 to purchase with deckle-on

COOKING METHOD

Moist or dry heat – indirect grill


Slice thin for sandwiches, salads and BBQ specialities;

cure and simmer for corned beef; shred for tacos, fajitas, pasta topping

BR

ISK

ET

Brisket point

PL

AT

E SHORT RIBS123 Beef Short Ribs


• Quality grade

• Specify raw material source: 123A, 123, or 123C

• Specify 123D to purchase boneless


• Specify “Flanken Style” for portions cut at right angle to rib bones

• Specify width of cut

• Specify number of ribs per portion

COOKING METHOD

Dry heat for thinner cuts, moist heat for thicker cuts


Plate for rib presentations; shred for sandwiches, pasta topping or

gravy and BBQ sauces

OUTSIDE SKIRT STEAK121C Beef Plate, Outside Skirt (IM)


• Quality grade

• Removal of the membrane – skinned


• Portion by weight


COOKING METHOD

Dry heat


Slice thin for steak entrée, sandwiches, fajitas, tacos,

pasta topping and salads

INSIDE SKIRT STEAK121D Beef Plate, Inside Skirt (IM)


• Quality grade





COOKING METHOD

Dry heat


Slice thin for steak entrée, sandwiches, fajitas, tacos,

pasta topping and salads

123A, 123B, or 123C

123D

FLANK STEAK193 Beef Flank, Flank Steak (IM)


• Quality grade





COOKING METHOD

Dry heat


Steak entrée; slice thinly and fan on plate or serve in sandwiches,

salads, wraps, fajitas and tacos

HANGER STEAK140 Beef, Hanging Tender (IM)


• Quality grade

• Removal of fat



• Whole or portion by weight

• Specify 1140 to portion

COOKING METHOD

Dry heat


Steak entrée; slice for use in fajitas, tacos and salads

GROUND BEEF137 Ground Beef, Special

ORDER BY SPECIFIC PRIMAL PORTIONS

Style 1: Ground Beef, Special

Style 2: Ground Beef, Chuck

Style 3: Ground Beef, Round

Style 4: Ground Beef, Sirloin

ORDER BY SPECIFIC FAT CONTENT

Fat Content – Unless otherwise specified, the fat content shall be 20% fat. The

purchaser may specify a different fat content provided it does not exceed 30%.


Burgers/sliders; filling for sandwiches, wraps, chili, meatloaf, soup,

stroganoff and pasta topping

FL

AN

K/M

ISC

CHUCKCHUCK ROLL 116A l * * l * l * * * * l

CHUCK EYE (DELMONICO STEAK) 1116D PSO:1 6 l l l * * l

COUNTRY-STYLE RIBS 1116D PSO:2 l l l l l * l l l l

AMERICA’S BEEF ROAST 116D BEEF l l

DENVER STEAK 1116G l l l * l l l l * * l l

SHOULDER CLOD 114 6 6 l * l * l l l l

FLAT IRON STEAK 1114D PSO:1 * l 6 * * * * * l l l l l l l l

RANCH STEAK 1114E PSO:1 * l 6 * * * * * * l l * l l * * * l *PETITE TENDER 114F PSO:1 * l l l l * * l l l l l l l

RIBRIB ROAST 109E 6 6 6 6 l l l 6 l 6 l l

RIB STEAK 1103 l l

COWBOY STEAK 1103B l l

RIBEYE, BONELESS 112A 6 6 * * * l l l * 6 l * l l

RIBEYE STEAK 1112A l l l

RIBEYE ROLL STEAK 1112 l l l

RIBEYE FILET 1112C l l l

RIBEYE CAP 112D l l

RIBEYE CAP STEAK 1112D * l l l l l l l

BACK RIBS 124 l * l

LOINSHORT LOIN 174 6 l * * l l

PORTERHOUSE STEAK 1173 6 l l l

T-BONE STEAK 1174 l l l l

STRIP LOIN 180 6 * l l l l * l * l l *STRIP STEAK 1179 l l

STRIP STEAK, BONELESS 1180 l l l l l

STRIP FILET 1180B l l l

WHOLE TENDERLOIN 190 l l l l l l * l * l l l l

TENDERLOIN FILET (FILET MIGNON) 1190A SIRLOINTOP SIRLOIN 184 l * 6 l l l l * * l l l * * * l l * l l * * l l

TOP SIRLOIN STEAK 1184 l l l l l l l l l l

TOP SIRLOIN FILET 1184F l l l l l l l l l l

SIRLOIN CAP (COULOTTE) 184D * * 6 * l l * * l * l * l * l * l l * * * * l l

COULOTTE STEAK 1184D l l l l

PETITE SIRLOIN STEAK 185B * l 6 * * * * * * * * l l l l l * * *TRI-TIP 185D l l l l l l l

TRI-TIP STEAK 1185D l l l l l l l

SIRLOIN BAVETTE 185A l * * * * * * * * l * l * l l * * *ROUNDSTEAMSHIP ROUND 166B 6 6 l * l 6

TOP ROUND 169 * l 6 * l * * l * l * * * * * l l * * * l *TOP ROUND STEAK 1169 l l l l l l l

TOP ROUND CAP STEAK 169B l l l l l l l

OUTSIDE ROUND 171B l 6 l * l * l l l l *EYE OF ROUND 171C * 6 * * * * * * * l * l *SIRLOIN TIP (KNUCKLE) 167A * * 6 * l 6 l * l 6 * * * * * * * * * * *BRISKETWHOLE BRISKET 120 * l l l l l * l *PLATE

SHORT RIBS 123 l * 6

OUTSIDE SKIRT STEAK 121C l * l * * * * * *INSIDE SKIRT STEAK 121D l * l * * * * * *FLANK/MISC

FLANK STEAK 193 l l l * l l l l * * * l

HANGER STEAK 140 l l l l l

GROUND BEEF 137 l l l l l

Be

ef R

ibs

Fa

jitas

Fi

let

Mig

non

/ Cha

teau

bria

nd /

Tour

nedo

s

Fr

ench

Dip

/ It

alia

n Be

ef S

andw

iche

s

H

ash

Ka

bobs

/ Fo

ndue

Lo

ndon

Bro

il

Pa

sta

Topp

ings

, Gril

led

Ph

illy

Chee

se S

teak

Po

t Ro

ast

(Moi

st H

eat)

Pr

ime

Rib

Ro

ast

Beef

(Eco

nom

y)

Ro

ast

Beef

(Hig

h Q

ualit

y)

Be

ef S

andw

iche

s

Sa

lad

Topp

ings

, Gril

led

Sh

redd

ed B

eef (

Mex

ican

/ Ba

rbec

ued

Beef

)

Sk

ewer

ed S

teak

/ Sa

tay

Sl

iced

Bee

f in

Gra

vy /

BBQ

Sau

ce

So

up

St

eak

(Eco

nom

y—M

arin

atin

g Re

com

men

ded)

St

eak

(Hig

h Q

ualit

y)

St

eak,

Bre

akfa

st (M

arin

atin

g Re

com

men

ded)

St

eak,

Cub

ed /

Chic

ken

Frie

d / F

inge

rs

St

eak,

NY

Strip

/ St

rip S

teak

St

eak,

T-B

one

/ Por

terh

ouse

Sm

oked

Ro

tisse

rie /

Spit-

Roas

ted

Beef

St

eak,

Sw

iss

St

ew /

Pot

Pies

/ Tu

rnov

ers

St

ir Fr

y (M

arin

ated

)

St

roga

noff

CUT FINDER F O R F O O D S E R V I C E

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

l Indicates cuts that are highly recommended for certain types of menu items; these cuts will produce optimal results

* Indicates alternative cuts that produce acceptable results

6 Indicates uses for leftovers of these cuts listed in numerical order by IMPS/NAMP

©2014 FEDERATION OF STATE BEEF COUNCILS

For more ways to extend beef across your menu, go to BeefFoodservice.com

Numbering system refers to IMPS: Institutional Meat Purchase Specifications. IM: individual muscle.

Documents

LOIN SIRLOIN ROUND BRISKET PLATE FLANK BEEF CUTS...PORTERHOUSE STEAK 1173 Beef Loin, Porterhouse Steak ORDER SPECIFICATIONS • Quality grade • Thickness or portion weight • Thickness