Increase Sales H Build Repeat Business H Grow Profits ...€¦ · 206 Riffel Road, Wooster, Ohio...

Increase Sales H Build Repeat Business H Grow Profits

Support Local Farming Families H Improve Customer Satisfaction

SUCCESS with the BRAND

206 Riffel Road, Wooster, Ohio 44691-8588 USA • 330-345-2333 • www.CertifiedAngusBeef.com

When we set out to create the world’s first premium brand of beef, we started by choosing Angus cattle, known for producing beef of superior taste and tenderness.

But that alone wasn’t going to satisfy us.So we put into place 10 exacting standards that every cut of the Certified Angus Beef ® brand has to meet. The result is Angus beef with unrivaled flavor, juiciness and tenderness.

We still believe that the best way to meet our standards is through dedicated family ranchers.They follow in the footsteps of our founding farmers, who, in 1978, declared they wanted nothing more, and nothing less, than to create the best Angus beef ever made.

Not all Angus beef can meet our standards, and that’s just how it should be. Being bigger doesn’t concern us, but being the best always will.

H Original. Unduplicated. The world’s first premium brand of beef.

H Only 1 in 4 Angus cattle meets our exceedingly high standards.

H Supporting rural communities, and local farming families, since 1978.

H A not-for-profit formed, and owned today, by the American Angus Association® andits collection of farming and ranching families.

2 Sysco Central Texas Sysco Central Texas 3

Modest MarblingOur minimum marbling requirement

Marbling comparison photos courtesy of the National Cattlemen’s Beef Association, and the U.S. Department of Agriculture, ©NCBA

Small MarblingMinimum marbling requirement for USDA Choice

Marbling: the key to flavor

MaturityBeef harvested at the optimal time has superior:

H Tenderness

H Color

H Texture

H Firmness

We allow only “A” maturity beef – the most desired beef classification, which comes 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.

Marbling, the small flecks of fat within the beef, is the main contributor of beef juiciness, flavor and tenderness. In addition to its inherent taste benefits, beef with more marbling can be cooked to higher temperatures and still be juicy.

Our standards require “Modest” or higher marbling. Our beef must also have medium to finely textured marbling. Coarse marbling is less desirable.

Science-based SpecificationsTo earn our brand name, cattle must first be Angus-influenced, with a predominantly solid black hair coat. Then, beef must pass our 10 exacting product specifications to qualify for the Certified Angus Beef ® brand. To ensure completely unbiased approval, cattle are evaluated by the USDA – never by in-house graders or plant employees. In Canada, our same brand standards are evaluated by the Canadian Beef Grading Agency.

USDA grader photo courtesy of the National Cattlemen’s Beef Association, and the U.S. Department of Agriculture, ©NCBA

Quality Appearance and Assured TendernessSuperior muscling assures more uniform and consistent plate presentations.

To ensure consistent quality appearance and flavor, beef must be practically free of capillary rupture, and no dark cutters are allowed.

We also don’t allow cattle with significant Brahman influence, in order to ensure tenderness.

Consistent SizingA wide variation exists among subprimal sizes across the industry. Our standards limit variation in the size of ribeyes as well as other subprimals. These standards help ensure our steaks are thicker and more uniform in size, leading to a better performance in the kitchen. Every customer will have more consistent plate presentation.

We require:H 10- to 16-square inch ribeye area

• Our specification includes only the mostdesirable ribeye sizes, eliminating those that aretoo small or too large on the plate.

• Ensures more uniform cuts throughout thecarcass and is critically important for consistentsizing of not only ribs, but other subprimals.

• Rib subprimal weights are not directly correlatedto ribeye area size. In other words, a heavylip-on ribeye doesn’t always mean a large eye– perhaps it’s simply longer, with the potentialto get 1 to 2 more steaks.

• Our sizing specification means that “heavy” or“up” sized ribeyes will still offer a product withconsistently sized steaks – while other programsmay include 16+ inch ribeyes even in a “light”box.

H 1,050 pounds or less hot carcass weight

• Works in conjunction with our ribeye areaspecification to control size consistency, even asbeef carcasses throughout the industry getlarger

• Helps ensure more uniform cuts throughout thecarcass

H Less than 1-inch fat thickness

• Helps control overall leanness and yield


Our standards are more selective than USDA Prime, Choice and Select.

USDA Quality Grades as a percent of federally graded beef. Source: USDA and 2011 National Beef Quality Audit.

The majority of USDA Choice beef falls into “SMALL” marbling; not enough for us.

The main factor that determines whether beef can earn our name is marbling.

Within the USDA Choice grade, there are three levels of marbling.

Every cut of our beef comes from carcasses that meet all 10 of our exacting standards for marbling, tenderness, juiciness and flavor.

We require “MODEST” or higher levels of marbling

– the key to great flavor.

The best meals are made with the very best beef: the Certified Angus Beef ® brand. Your superb service and our fabulous flavor will appeal to new customers –

and keep regulars coming back.

You don't get a second chanceTO IMPRESS YOUR GUESTS.

Our exacting standards reduce the odds of a tough steak by nearly

300% over USDA Choice.

Grades do count! Reduce your risk of offering even a slightly tough steak:

Certified Angus Beef ® brand 1 in 50

USDA Choice 1 in 13

USDA Select 1 in 6Source: Oklahoma State University, 2004 Journal of Animal Science


Join our licensed partners!Becoming a licensed partner can give you an advantage over the competition. Plus, we can help you engage your customers with an array of marketing services. Ask how you can capitalize on the Certified Angus Beef ®

brand items you serve!The Certified Angus Beef ® brand name, marks and slogans are service/trademarks of Certified Angus Beef LLC. ©2016 All rights reserved. Printed in the U.S.A. 11-104-2/13. 11229

Certified Angus Beef ® brand10 science-based specifications

USDA Prime, Choice and Select

No neck hump exceeding 2 inches safeguards against Brahman-influenced cattle which have more variation in tenderness

Modest or higher marbling Various marbling specifications for each grade. USDA Select and the majority of USDA Choice do not contain enough marbling to qualify for the Certified Angus Beef ® brand (See pyramid).

Medium or fine marbling texture

10- to 16-square-inch ribeye area

1,050-pound hot carcass weight or less

Less than 1-inch fat thickness

Superior muscling restricts the influence of dairy cattle

Practically free of capillary rupture ensures quality appearance

No dark cutters ensures consistent appearance and flavor

No specification

No specification; accepts industry extremes of 7- to 20-square-inch ribeye area

No specification; may include large carcasses and industry extremes of 1,250-pound hot carcass weight

No specification

No specification

No specification

Allowable up to the equivalent of a slight marbling level

May be allowed at low levels with adjustment to lower grade required

No specification

“A” maturity for each, lean and skeletal characteristics - cattle harvested younger than approximately 30 months of age

Can include both “A” and “B” maturity cattle. “B” maturity are cattle harvested at approximately 30-42 months of age.

Consistent sizing ensures thicker steaks and more uniform plate presentation 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 plate presentation. Accepts all ranges of ribeye and carcass weight.

H Beef that tastes like no other

H The highest quality beef with the greatest availability

H Takes the confusion out of buying beef

H Ensures product integrity and consistency in every box, thanks to ourunparalleled tracking system

H The leader in quality, availability, consumer recognition and marketing support

The Certified Angus Beef ® brand ... your product solution

Standards more selective than USDA Prime, Choice and Select

FACTS

FACTS

TheTheCertified Angus Beef ® Brand Advantages

Questions? Contact Certified Angus Beef LLC at (330)345-2333 • ©2015 Certified Angus Beef LLC. All rights reserved. 9270 / 91-808

Our beginnings were humble: a group of family farmers and ranchers determined to create the world's finest beef. Nearly 40 years later, we’re still a group of family ranchers with pride in our unique heritage and the Certified Angus Beef ® brand we bring to the table. It’s the original, the only brand of beef owned by the ranchers of the non-profit American Angus Association®. And we still want nothing more, and nothing less, than to create the best Angus beef ever made.

The value of Angus.Angus is a breed of cattle known for producing beef with superior taste, but it’s just a starting point for identifying the finest beef. Most cattle are not purebred Angus, so “predominantly black hide,” a dominant trait of Angus cattle, first helps identify Angus heritage in a practical way. The “predominantly black” definition, which is upheld by the U.S. Department of Agriculture, is how all certified beef programs identify Angus cattle today.

More than a black hide.Our 10 exacting standards ultimately ensure consistently superior quality in every box. They truly set the Certified Angus Beef ® brand apart from other Angus brands and grades of beef. While more than 65% of the nation’s cattle are black hided, only 1 in 4 Angus cattle meet our exacting standards. Our ranchers raise not just Angus beef, but the best Angus beef ever.

The most sourcing and pricing options.Our world-renowned beef is available from more than 30 packing plants, representing access to an 85% combined share of U.S. and Canadian fed cattle. You enjoy a greater choice of suppliers and product options. More than one local farm or ranch, the Certified Angus Beef ® brand supports a network of family farmers in rural communities.

Quality and integrity in every box.We are the only brand to track every pound of beef so you and your customers are assured of genuine quality.

Unrivaled services to grow your business.We offer hands-on training programs, customized tours and ranch visits, along with an array of marketing tools, including custom designs, ready-to-use advertising, point-of-sale materials, product photos and social media resources. Our experienced team members include doctorate and master’s degree professionals in meat, animal science, culinary arts and business to support your efforts.

The ultimate mark of quality.Consumers recognize the Certified Angus Beef ® brand name and logo. In addition to brand awareness, they rank the brand as the highest quality of any other grade or brand of beef.* Consumers are also willing to pay to upgrade their beef choice, to the recognized quality of the Certified Angus Beef ® brand.**

65%

35%

Not All Angus are Equal

Black-hided Other

Nearly 65% are black-hided and receive an “A-stamp.”

Only 1 in 4 Angus-influenced cattle meet brand specifications.

2013 research conducted by Firebox Research & Strategy LLC, Phoenix, AZ.*In-Store Intercept, sample size 900 (across 3 representative regional U.S. markets)**Web Survey, sample size 1,100 (across U.S. and Eastern Canada markets).


FROM TEXAS!

QUALITY BEEF – a Texas TraditionTexans love – and take great pride in – great beef, like Certified Angus Beef ® brand from Texas. Our premium beef comes from cattle grazed on pastures for the majority of their lives, then finished on a nutritionally balanced, grain-based diet. These products are sourced from Cargill’s Friona, Texas facility.

Certified Angus Beef ® BRAND FROM TEXAS WILL DISTINGUISH YOU

FROM THE COMPETITION

No shortcuts. And you can taste it in every bite. The Certif ied Angus Beef ® brand’s commitment to quality begins on the ranch and ends at the table. It’s evident in our tender, succulent beef and its signature rich flavor. Be sure to look for the Certif ied Angus Beef ® brand logo on the bag and Go Texan® logo on the box!

THE BEST ANGUS BEEF EVER

Angus cattle are famous for producing more marbling, which is the leading factor in beef’s flavor, tenderness and juiciness. But only those that promise superior quality, generous marbling and an exceptional eating experience can go on to earn the Certif ied

Angus Beef ® brand name. This premium beef meets 10 exacting standards, which are more selective than USDA Choice and Prime.* You’ll taste the difference – and its signature robust, grain-finished flavor – in every succulent bite.

We proudly announce the expansion of our Certified Angus Beef ® brand product offering

to include product

H H H

*www.CertifiedAngusBeef.com

To qualify, these cattle are raised in Texas for at least 100 days prior to harvest.®

Registered trademark ofTexas Department of Agriculture

“We are extremely proud of our product and the standards that ensure its quality.”

“We love ranch life. We’ve certainly been blessed by it and I hope it continues for generations to come.”

Sustaining the native pasture land while caring for cattle is a family commitment handed down and improved upon from generation to generation. Lone Star ranchers like the Olsons have a personal stake in the quality of our environment. It’s not just where they raise cattle; it’s also where they raise their families. As a result, they continually look for ways to improve the air, land and water while raising the cattle in their care.

Steve Olson, Hereford, Texas

Steve Olson, Hereford, Texas

BEEF RAISED BY FAMILIES

For generations, Lone Star ranchers have been devoted to raising cattle and satisfying families. Dedicated folks like Steve and Ginger Olson of Hereford, Texas, truly make a difference through their hard work, integrity and commitment to raising the best beef. They provide daily care for their cattle because the safety, security and comfort of their animals are essential. It is an obligation, not an option.

H H H

For more information, contact your Sysco Sales Representative.


TOP 15 MUSCLES OF THE BEEF CARCASSRANKED BY TENDERNESS

1 Tenderloin (Psoas Major) NAMP 189

2 Flat Iron (Infraspinatus) NAMP 114D

3 Ribeye Cap (Spinalis Dorsi) NAMP 112D

4 Chuck Underblade/Centercut Chuck Flap (Serratus Ventralis) NAMP 116G

5 Chuck Petite Tender (Teres Major) NAMP 114F

6 Round Knuckle Center Roast (Rectus Femoris) NAMP 167E

7 Tri-Tip (Tensor Fascia Latae) NAMP 185C/D

8 Chuckeye (Complexus) NAMP 116H

9 Sirloin Flap (Obliquus Abdominis Internus) NAMP 185A

10 Striploin/Ribeye (Longissimus Dorsi) NAMP 180/112C

11 Top Round Cap (Gracilis) NAMP 169B

12 Round Knuckle Top (Vastus Medialis) NAMP 167D

13 Shoulder Clod London Broil (Triceps Brachii) NAMP 114

14 Flank (Rectus Abdominis) NAMP 193

15 Top Round (Semimembranosus) NAMP 169

TOP 15MUSCLES OF THE BEEF CARCASS

Ranked by Tenderness

Brisket & Shank

Short Plate Flank

Brisket FlatBeef Brisket Brisket Point

Shank Cross Cut

ChuckTop Blade SteakFlat Iron Chuck Roast Chuck Arm Roast

Mock TenderSteak

Mock TenderRoast

Chuck EyeSteak

Chuck EyeRoast

ShoulderClod Roast

Shoulder Center Steak,Ranch Steak

Skirt SteakShort Ribs Flank Steak Flap

Sierra CutCross Rib Roast,English Roast Denver Cut,

Underblade steak

Country-styleChuck Ribs

Chuck Short Ribs

Petite ChuckTender Roast

Shoulder TenderMedallions

SirloinShort LoinSirloin SteakCenter Cut

Sirloin SteakBone-inStrip Steak,Shell Steak Filet of

StripStrip Steak

Filet of SirloinCoulotte Steak

Strip Roast

Filet MignonTenderloinSteak

Tri-tip RoastTri-tip Steak

TenderloinRoast

PorterhouseSteak

Ball Tip RoastBall Tip Steak

T-bone Steak

Hanger Steak, Hanging Tender Bottom Sirloin Flap Meat

RibPrime Rib,Ribeye Roast

Ribeye Steak,Delmonico

Rib SatayFilet of Rib

Stir-fry BeefStew BeefBeef KabobCubed Steak

Fajita Beef

Ground Beef

Grill

KEY

Marinate & Grill

Some photos courtesy of the National Cattlemen’s Beef Association.Visit www.certifiedangusbeef.com for cooking methods and recipe ideas.

Braise

SautéRoast

Cooking time under 30 minutes

Cowboy SteakRibeye Roast

Short RibsRib Steak

Chef Cut RibeyeBack Ribs

Other

RoundTop Round London Broil

Bottom Round London Broil

Rump RoastRound PetiteTender Steaks

Bottom RoundRoast

Top Round Roast

Eye of RoundRoast

Sirloin TipRoast

Butterfly TopRound Steak

Top Round SteakBottom RoundSteak

Eye of RoundSteak

Sirloin TipCenter Roast Sirloin Tip

Center SteakSirloin TipSide Steak

BEEF CUTS

(#91-309) 2/2015 #9042Sysco Central Texas 1312 Sysco Central Texas

Appetizers

Twice-Cooked Ball Tip Empanada with Tomatillo Salsa

Thin-Sliced Ball Tip Tortilla Roll-Ups with Southwest

Vegetables and Angry Hot Sauce

Sandwiches

Bistro Style Ball Tip Minute Steak Sandwich with Grilled Onions, Vine Ripe Tomatoes

and Garlic Aioli

Hot Roast Ball Tip Beef Sandwich with Cheese Sauce,

Thin-Cut Peppers and Marinated Vegetables

Entrées

Fork-Tender Slow Cooked Smoked Ball Tip Roast with

Tangy BBQ Sauce andCreamy Hominy

Marinated Grilled Ball Tip Steak with Garlic Butter and Sweet Potato Hash Browns

w w w .C e r t i f i e d A n g u s B e e f . c o m

Locate the large seam separating the two main muscles of the ball tip.

Find the center-cut ball tip roast, and follow its slightly smaller seam.

Separate the main muscles fromeach other.

Cut medallions and kabobs from the resulting

seamed-out roasts.

MENU SUGGESTIONS

1 32 4

Salads

Marinated Sweet and Sour Ball Tip Beef Strips with Oriental Cabbage Salad and Pickled Ginger Dressing

Ball Tip Tuscan Bow Tie Pasta Salad with Fresh Herb Pesto, Roast Peppers, Olives and Radicchio

3

2

1 4


Certified Angus Beef ®

Common names:Ball Tip Roast, Spoon Roast,

Sirloin Ball Tip Roast Bottom Sirloin Roast

Common names:Ball Tip Steak, Breakfast Steak, Sandwich Steak,Sirloin Ball Tip Steak,Bottom Sirloin Steak

Cooking method:Roasting

Cooking method:Marinate before grilling, sauté

Description: A lean cut from the bottom sirloin, this

economical choice is best when carved into thin slices.

Description: Lean, economical steak that

is best when marinated before grilling.




Common names:Beef Brisket, Brisket Flat,

Brisket Point

Description:A flavorful cut that

becomes tender when cooked slowly at low

temperatures. The traditional cut used for

corned beef, and popular as smoked barbecue.


Appetizer

Breaded Roasted Poblano Pepper Pockets, stuffed with Shredded Beef Brisket, Red Onions and Cream Cheese

Salad

Southwest Cobb Salad with Chopped Brisket Point,

Blackened Corn, Chopped Tomatoes, Peppers,

Shredded Jack Cheese and Tequila Lime Dressing

Sandwiches

Tender Sliced Roast Beef Brisket Hoagie with Thousand

Island Dressing andCarrot Slaw

Cuban-style Beef Brisket Panini with Swiss Cheese, Sliced Dill Pickles and Yellow Mustard

Entrées

Slow Smoked Beef Brisket with Creamy Hominy, Fried Onions

and Candied Pecan Watermelon Salad

Sliced Tender Roast Beef Brisket with Portabella

Mushroom Sauce and Steamed Green Beans Glazed with

Balsamic Reduction

Seam the point fromthe flat.

Smoke or braise.

MENU SUGGESTIONS

1 2

Grilling is not recommended

for this cut.

1




Common names:Chuck Flat

Description: Rich in flavor and well-

marbled. Can be braised in the classic style of short ribs; may also be cut into Denver Steaks for grilling when aged

a minimum 28 days.

Appetizers

Grilled Marinated Chuck Flap Slider with Roasted Garlic

Mayonnaise and Sweet Coleslaw

Twice-cooked Chuck Flap Quesadilla with Queso Fresco, Shredded Spinach, Lump Crab

Meat and Grilled Peppers

Sandwiches

Pita Bread Filled with Roasted, Chilled, Sliced Chuck Flap

Steak, Greek Salad and Feta Cheese Dressing

Chuck Flap Panini with Cilantro-lime Mayonnaise,

Caramelized Onions, Grilled Bell Peppers and Corn Relish

Entrées

Tuscan-style Fresh Herb, Garlic and Olive Oil-marinated Grilled Sliced Chuck Flap Steak, with

Sun-dried Tomato Risotto

Seared Roasted Chuck Flap Steak Served with Pesto-baked Portobello Mushrooms, Salted

Fingerling Potatoes and Cabernet Red Wine Sauce


Cut as shown into braising cubes

Cut as shown into Denver steaks

Butterfly, as shown

MENU SUGGESTIONS

1

1

32

2

Salads

Red and Yellow Tomato Caprese Salad with Baby Greens, Thin-cut Red Onions, Grilled Sliced Chuck Flap and Chimichurri Dressing

Fajita Chuck Flap Penne Pasta Salad with Roasted Peppers, Grilled Onions and Creamy Jalapeño Tomatillo Ranch Dressing

3

OR OR


Appetizers

Thin-Cut Clod Heart Crostini with Tarragon Aioli and

Roasted Red Bell Peppers

Spicy Grilled Clod Heart Beef and Jumbo Shrimp Skewers

Salads

Chilled Clod Heart Beef Strips with Chimichurri Coleslaw and

Fried Plantain Planks

Marinated Clod Heart Grilled Vegetable and Cheese

Antipasto Salad

Sandwiches

Grilled Clod Heart Panini Sandwich with Chili Ancho

Honey Spread, Swiss Cheese and Pickled Radishes

Sliced Clod Heart Roast Beef Hero Sandwich with Creamy

Carrot Slaw

Entrées

Sliced Clod Heart Roast with Garlic Chili Rub and Black

Bean Pineapple Salsa

Classic London Broil Clod Heart Steak, Marinated with

Garlic and Fresh Herbs, Tomato, Red Onion Relish


Roast or braise Slice thinlyagainst the grain

Let rest

MENU SUGGESTIONS

1 32

Note: a fully cleaned and trimmed Clod Heart is pictured. If starting with

an entire Shoulder Clod,please reference ourShoulder Clodmerchandising flyer,which is available bycontacting Customer

Solutions at330-345-0809.



Common names:Shoulder Clod Roast, Clod

Heart Roast, Shoulder Center Arm Roast, English

Roast, Arm Roast, Cross Rib Roast, Clod Roast, Shoulder Roast, Shoulder Pot Roast

Description:Boasts robust beef flavor. Becomes extremely tender when braised but may also

be roasted in oven andthinly sliced.


Appetizers

Bourbon-Cured Flank Steak with Brown Sugar, and

Roasted Baby Vegetables

Middle Eastern-Seasoned Flank Steak Skewers with

Hummus and Baked Pita Chips

Sandwiches

Thin-Sliced Medium Rare Flank Steak Panini Sandwich, with

Garlic Aioli, Vine-Ripe Tomatoes, Roasted Peppers and Mozzarella

Open-Face Mediterranean-Style Flank Steak Bruschetta with Feta

Cheese, Olive Tapenade and Oregano Dressing

Entrées

Grilled Southwest Garlic-Chili Flank Steak, with Sweet

Potato Compote

Ginger-Soy Marinated Flank Steak Broiled Medium Rare,

Sliced and Topped with Marinated Mushrooms


Grill Slice thinlyagainst the grain

Let rest

MENU SUGGESTIONS

1 32

Salads

Planked Zucchini Flank Steak Salad with Basil, Garlic and Sundried Tomato Pesto

Deconstructed Caesar Flank Steak, with Parmesan Taco Shell and Grilled Baby Romaine

3



Description:Lean and flavorful. Should be sliced thinly against the

grain when carving. An ideal choice to marinate.




Common names:Book Steak, Butler Steak,

Top Blade Steak

Description:Well-marbled, tender and juicy; second in tenderness

only to tenderloin and about half the cost. Boneless steak

with excellent beef flavor.

Appetizers

Charred Marinated Teriyaki Flat Iron Beef and Broccoli Skewers with Ginger Mushroom Glaze

Grilled Caribbean Jerk Flat Iron Lollipops with Pineapple Piña

Colada Dipping Sauce

Sandwiches

Tex-Mex Flat Iron Steak Fajita Wrap with Grilled Onions,

Peppers, Pico de Gallo, Guacamole and Cilantro Pesto

Grilled Garlic Chili Flat Iron Panini with Chipotle

Pepper Mayonnaise, Black BeanRoasted Corn Relish, Arugula

Leaves and Pickled Red Onions

Entrées

Brazilian Gaucho-style Flat Iron Steak with Chimichurri, Fried Plantains and Classic Feijoada

Beans and Rice

Blackened Flat Iron Steakwith Garlic Sweet Chili Glaze,

Fried Green Beans andSweet Potato Home Fries


Grill. Slice thinly against the grain.

MENU SUGGESTIONS

1 3

Salads

Pan-seared Sliced Herb-crusted Tuscan Flat Iron Steak with Roasted Peppers, Grilled Onions and Baby Rosemary Roasted

Fingerling Potatoes

Planked Flat Iron Steak with Zucchini, Yellow Squash, Organic Baby Greens, Fine Herb Vinaigrette and Sundried Tomato Aioli

Best when cooked to

medium rareor medium doneness.

Let rest.

2

3


Bavette SteakPreparation

(single steak portion)

Square off sirloin flap by cutting off pointed ends

Cut into approximately six 8 oz. pieces (about 3 inches wide), slicing

with the grain, as shown in step 1 (left)

Cook to medium rare or medium

Let rest 3-4 minutes

Cut into strips, slicing against the grain, as shown in step 4 (left)

Appetizers

Grilled Sirloin Flap Skewers with Onions, Peppers and

Warm Cheese Dip

Blackened Sirloin Flap FiletQuesadillas with Jalapeño Jack

Cheese and Thin Cut Vegetables

Sandwiches

Pita Bread Greek Salad withSirloin Flap Steak Strips, Mini Plum Tomatoes, Cucumbers,

Kalamata Olives andFeta Cheese Dressing

Classic Sirloin Flap Beef Bacon,Lettuce and Tomato Sandwich

Entrées

Churrasco-style Sirloin Flap Steaks with Chimichurri Salsa

and Black Bean Relish

Grilled Sirloin Flap Fajitas withOnions, Peppers, Guacamole,

Sour Cream, Cheese andTomato Relish


Cut sirloin flap into 3-4 pieces, slicing with the grain.

For all applications listed in the Menu Suggestions below.

Let rest 3-4 minutes.

Cook pieces.Cut into strips,

slicing against the grain.

MENU SUGGESTIONS

1

1

1

1

3

24

44

Salads

Caramelized Tender Sirloin Flap Strips withCarrot Poblano Pepper Creamy Coleslaw Salad

Shredded Grilled Sirloin Flap Steak withGarden Greens and Tequila Lime Vinaigrette

2

3

4

5



Common names:Flap Meat, Flap Steak

Bavette Steak

Description:Similar to skirt or flank

steak. Very flavorful and finely textured,

though slightly chewy; economical. Marinate

before roastingor grilling.




Common names:Skirt Steak

Outside Skirt SteakInside Skirt Steak

Description:Boasts deep, rich,

beefy flavor. Best when marinated before

grilling; when slicing, cut against the grain.

Inside Skirt Steak

OutsideSkirt

Steak

Appetizers

Flame-grilled Jerk-seasoned Skirt Steak Skewers with Piña

Colada Dipping Sauce

Crisp-fried Grilled Skirt Steak Strips tossed with Sweet Garlic

and Red Pepper Dip

Sandwiches

Grilled Skirt Steak Fajita Panini with Grilled Peppers, Onions

and Jack Cheese

Chilled Grilled Chopped Skirt Steak Hoagie with Sweet Slaw

and Garlic-Cumin Cream Cheese Spread

Entrées

Gaucho Skirt Steak with Chimichurri, Grilled Onions

and Corn Relish

Tuscan Skirt Steak with Sundried Tomatoes, Black

Olives, Roasted Peppers and Balsamic Glaze


Lay entire skirt flat, as seen above.

Trim excessexterior fat.

Cook whole pieces.

Skirt steak, especially inside

skirt steak, is fantastic if marinatedovernight.

MENU SUGGESTIONS

1

1 2

4a

or

3

Cut 3-4 inch sections laterally.

3

Slice against the grain into strips before serving.

5a

5a

Slice against the grain into strips.

4b

4b

Cook stripsand serve.

5b

Best when cooked to medium rare

or medium doneness.

Salads

Classic Cobb Salad with Charred Skirt Steak Strips,Diced Avocado and Lime Dressing

Marinated, Blackened Thin-Cut Skirt Steak Salad, with Cheese, Bell Peppers, Red Onions and Cajun Vinaigrette




Common names:Petite Shoulder Tender,Shoulder Medallions,

Shoulder Tender

Description:Upscale, versatile cut with

great taste and texture. Similar in tenderness to filet

mignon. Portion into medallions or use whole,

seared or roasted.

Appetizers

Blackened Petite Shoulder Tender and Seared Scallops with Angel Hair Pasta and Sherry Thyme

Seafood Medley

Coffee-dusted Teres Major Beef Carpaccio with Rosemary

Focaccia, White Truffle Oil and Shaved Parmigiano-Reggiano

Sandwiches

Shaved Shoulder Petite Tender “Cajun Po Boy” with

Shredded Lettuce, Fried Green Tomatoes, Grainy Mustard and

Muffuletta Relish

Grilled Tuscan-marinated Teres Major on Flat Bread with Farmer Greens, Vine-Ripened Tomatoes, Red Onion and Basil Vinaigrette

Entrées

Grilled Pepper-crusted Teres Major with Roast Fingerling

Potatoes, Steamed Asparagus and Caramelized Garlic

Individual Petite Tender Wellington with Wild

Mushrooms, Grilled Vegetables and Calico Rice


Roast and slice against the grain, cutting on an angle.

Square-off the ends producing steak tips, and slice center into medallions.

MENU SUGGESTIONS

1

1

2

2

Salads

Beet, Apple and Pear Salad with Roasted Shaved Petite Tender, Spring Mix, Cider Vinaigrette and Garlic Sourdough Croutons

Classic Greek Salad with Roasted Sliced Petite Tender Medallions, Romaine Lettuce and Creamy Feta Cheese Dressing

Steak Tips

MedallionsOR

OR


Appetizers

Tri-Tip Bruschetta withTomato Olive Salsa

Tri-Tip and Roasted Red OnionSliders with Blue Cheese Aioli

Salads

Tri-Tip Steak Salad withHoney Basil Vinaigrette

Tri-Tip Caesar Salad withLemon Pepper Vinaigrette

Sandwiches

Tri-Tip Pretzel Roll Sandwichwith Chipotle Mayonnaise

and Beer-SimmeredOnion Slaw

Texas Toast Tri-Tip Sandwichwith Hot Sauce

Entrées

Tri-Tip Steak served withTobacco-Fried Onions,Horseradish and Au Jus

Dipping Sauce

Santa Maria-StyleBBQ Tri-Tip


First, slice where you see the seam running vertically

down the middleof the cut.

Then slice each piece, making sure to cut against

its unique grain.

Best if served medium

or medium rare.

Smoking and grilling are the most popular

cooking methods for this cut.

MENU SUGGESTIONS

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Common names:Tri-Tip Roast

Description:Easily recognized by itstriangular shape. Lean,tender and boneless.Offers rich beef flavor at a great value. Can be cooked whole or

cut into steaks.


Ribeye Merchandising PotentialA new look at merchandising, the ribeye reveals a filet of rib that’s attrac-tive to the consumer’s eye and unique ways to utilize the remaining trim, resulting in better yield.

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1Step 1: Remove lip and trim outside muscle.

Step 2: Remove cap from eye and clean.To increase yield, add coarse ground beef and/or muscle trim; roll and jet net or tie to make a Farmer’s Roast.

Step 3: Leave small tail piece (complexus) at chuck end.

Step 4: Cut eye muscle into Cucina steaks.

Step 1: Remove lip and trim outside muscle. Cut for medallions or kabobs.

Step 2: Remove cap and clean. Cut into strips and skewer or roll into pinwheels and skewer.

Step 3: Remove small tail piece (complexus) at chuck end. Cut into tournados or medallions.

Step 4: Cut eye muscle end to end into steaks. Hint: To make steaks of consistent thickness, trim edge of loin-end.

Cucina Steaks• Premium trimmed

thick-cut ribeye steak

Farmer’s Roast• One of the most succulent

roasts to put on today’s menu

• Great for convection orrotisserie cooking

Filet of Rib• Also merchandised as a

Center-cut Rib Steak

• Ideal for grilling/broiling

Rib Casquette• Also merchandised as a

Pinwheel Rib Steak orBoneless Rib Strips

• Ideal for skewers

Medallions• Also merchandised as a

Tournados or Kabobs

• Create a value-added menuitem for guests by pairing

with seafood

Menu Ideas

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Ribeye Cutting InstructionsCucina Steak Cutting Method

Filet of Rib Cutting Method

Fat

Farmer’s Roast

Cucina Steaks

Filet of Rib

Medallions

Cucina Steaks Farmer’s Roast Rib Casquette Filet of Rib

Rib Casquette

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3

Fajita

112A

112 112

112A

Cucina Steak Method Filet of Rib Method

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Certified Angus Beef ® Brand Offers• Increased gross profits

• Higher quality, more consistent product• Increased repeat business

• Differentiation from competition™


Striploin Cutting Instructions

Striploin Merchandising Potential

Striploin View from Rib End, Purchaser Specify 0x1

A new look at merchandising the striploin offers a thick, succulent strip filet at a more affordable, smaller portion size for menu variety. Additional items such as the split strip roast emerge as crowd pleasers.

Split Strip Roast

• The perfect roast forcarving at a chef’s station or

for serving à la carte dinners. Incredible flavor

without the waste of other carving items

NY-Style Chateau for Two

• Your customers can showtheir tableside flair or

take advantage of family- style (sharing) dining

trends with a fresh version of a classic dish

Filet of Strip Loin

• A restaurant can nowserve an attractive, smaller

portion of one of the best cuts available.

More intense flavor than the tenderloin, and still ranks

high for tenderness among middle meats


Menu Ideas

Fabricated Strip Loin

Approximate Cut Out

Split Strip

NY Chataeu for Two

Fat

Filet of Strip

NY Chateau for TwoFilet of Strip

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Step 1: Trim striploin of back strap, cartilage, and excess of fat on edge.

Step 2: Split loin horizontally from end-to-end, dividing eye of loin in half between tail and head.

Step 3: Leave sides whole for split strip roasts, or

Step 4: Cut 8-ounce filets from each side starting at the rib end and stopping at first sign of vein.

Step 5: Keep vein ends whole, to make two 24-ounce NY Chateau Roasts.

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Certified Angus Beef ® Brand Offers• Increased gross profits

• Higher quality, more consistent product• Increased repeat business

• Differentiation from competition™


Top Sirloin Butt Merchandising Potential

TOP SIRLOIN BUTT, VIEW FROM ROUND END

BONELESS TOP SIRLOIN BUTT

Culotte Muscle or Cap Culotte Steaks

Filet of Sirloin and Baseball Steaks

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Top Sirloin Butt Cutting Instructions

4

Step 1: Remove Mouse Muscle

Step 2: Remove Cap/Culotte Muscle Remove cap or culotte muscle following the natural seam.

Step 3: Trim Culotte and Cut into Steaks The fat cap can be trimmed or left on the culotte. You can merchandise the culotte whole or cut across the grain for a variety of steaks.

Step 4: Split Boneless Top Sirloin ButtOnce the cap is removed, trim along the nerve or vein as shown by the dotted line.

Step 5: Divide the Remaining Boneless Top Sirloin Butt in Half

Trimmed Culotte

A new look at merchandising the top sirloin butt produces a variety of steaks. These steaks offer consumers more value and you more profit potential than the traditional full cut sirloin.

Filet of Sirloin• Also merchandised as a

Baseball Cut Sirloin or Sirloin Filet


Culotte• Merchandised

whole as a grilling or roasting item

• Can be moist cooked andserved as pot roast

• Cut into steaksmerchandised

as Sirloin Strip steaks or Culotte steaks

• Cubed for kabobs/chili/stew

• Cut into stripsfor stir-fry

Menu Ideas

Fat

Medallion/Fajita

Culotte Steaks

Filet of Sirloin and Baseball Cuts

6 Step 6: Trim and Cut into Filet of Sirloin andBaseball Steaks. Remove any visible fat and heavy connective tissue. Cut the three portions into steaks.

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Certified Angus Beef ® Brand Offers

• Increased gross profits• Higher quality, more consistent product

• Increased repeat business• Differentiation from competition

™


FACTS

FACTS

TheTheWhat’s left in the USDA Choice box?

After branded programs have sorted product

– Top ChoiceModest or

Higher Marbling

– ChoiceSmall Marbling

Before branded programs have sorted product

Top Choice – Modest or Higher Marbling

Choice – Small Marbling

36%

64%

11%

89%

Our exacting standards reduce the odds of a tough steak by nearly 300% over USDA Choice.

GRADES DO COUNT! Reduce your risk of offering even a

slightly tough steak:

Certified Angus Beef ® brand 1 in 50USDA Choice 1 in 13USDA Select 1 in 6

Source: Oklahoma State University, 2004 Journal of Animal Science

The Bottom Line If you are buying commodity USDA Choice beef today, the reality of what is in the box after product is pulled for branded programs may surprise you.

Questions? Contact Certified Angus Beef LLC at (330)345-2333. • ©2015 Certified Angus Beef LLC. All rights reserved. 9104 / 91-809

Data Sources: 2011 National Beef Quality Audit USDA – USDA Quality Grades as a percentage of federally graded beef Agricultural Marketing Service

USDA Choice

Modest MarblingOur minimum marbling requirement

Small MarblingMinimum marbling requirement for USDA Choice

Photos courtesy of the National Cattlemen’s Beef Association, and the U.S. Department of Agriculture, ©NCBA

“Top Choice” beef (Modest or higher marbling) in the commodity Choice box shifts from 36% to 11% once branded beef programs sort out product. Basically, the amount of “top Choice” left in the Choice box is cut by more than half.

Beef grading USDA Choice is variable in eating quality because of its broad range of marbling levels. After branded beef programs sort out Choice beef with the most marbling, what’s left in the Choice box is mostly (89%) Small marbling.

Further erosion of quality in the Choice box occurs when additional branded programs pull a portion of beef with Small 50 or higher marbling (the top portion of Small Marbling within the Choice grade).

Don’t be fooled by the quality represented in the USDA Choice box. The reality is this beef has been sorted more than once, and the possibility of a superior eating experience is greatly reduced.

FACTS

FACTS

TheTheAging Adds Value

Questions? Contact Certified Angus Beef LLC at 330-345-2333. • ©2008 Certified Angus Beef LLC. All rights reserved. 9368 6/15

Aged to perfectionDuring aging, beef is refrigerated, typically at 33-36˚F, for an extended period of time. That’s when natural enzymes in the meat break down proteins within the muscle fibers. As a result, tenderness is improved and flavor is enhanced.

The enzymes start working after harvest, with improvement in tenderness largely occurring within 10 days. Most beef sold in supermarkets is aged 5-7 days. In foodservice, beef is usually aged 14-21 days for more intense flavor. Some cuts, such as top sirloin, benefit from more aging.

Wet Aging

Making the best betterAging is a science that takes the Certified Angus Beef ® brand’s unrivaled quality to its fullest potential. At the foodservice level, we require aging most cuts for 21 days, from date of pack, for robust flavor, juiciness and tenderness. Licensed distributors offer many options for wet and dry aging, as well as custom aging programs.

Dry Aging

Wet AgingNot all beef is aged, but the clear majority of aged beef is wet aged. This beef is sealed in airtight vacuum packages and refrigerated at a carefully controlled temperature.

HWet-aging beef improves tenderness similar to dry aging, but has less of an impact on flavor.

HWet aging does not require as much trimming and minimizes yield loss.

HSome restaurants further differentiate their steaks through extensive aging programs.

Dry AgingThis artisanal method of aging is a rare art today. Less than 1% of beef is dry aged.

HFresh beef primals are stored, without packaging, on racks in open-air coolers. Temperature, airflow and humidity are controlled to develop a characteristic steakhouse flavor, often referred to as “nutty” or “oaky”. Temperature, humidity (typically between 70-80%) and ultraviolet light also inhibit bacterialgrowth.

HDuring dry aging, meat undergoes some dehydration. Moisture evaporates from the outer surface, concentrating the meat’s flavor inside – much like reducing a sauce.

HThe meat is carefully trimmed before cutting into steaks which, combined with dehydration, can result in 15% or higher yield loss. Beef with less fat typically loses more weight.

HDry-aged beef is about 15-20% more expensive because of yield loss and the cost of maintaining a dedicated dry-aging cooler.

Bottom Line: Like fine wine and cheese improve with time, so does properly aged beef. Aging improves beef tenderness and intensifies flavor. For the best results, substantial marbling is required like the amount present in top-Choice and Prime beef, such as the Certified Angus Beef ® brand.

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FACTS

FACTS

TheTheThe Advantages of Portion Control

Questions? Contact Certified Angus Beef LLC at 330-345-2333. • ©2013 Certified Angus Beef LLC. All rights reserved.

When you rely on expert distributor cutting standards, you gain productconsistency, optimize resources and ultimately ensure customer satisfaction.

The Bottom LinePortion control steaks are cost effective. At first glance, they may seem more expensive than buying subprimals but portion control actually benefits your bottom line beyond cost per pound.

Gain Efficiencies

• Serve every ounce of beef purchased

• Know exact portion cost every item

• Uniform size and cooking time

• Don’t pay for unused by-products

• Inventory buffer/fewer shortages

Maximize Labor Hours

• Reduce skilled labor for cutting, trimming and boning

• Reduce labor for inventory control

• Lessen staff safety concerns/lower insurance costs

Manage Investment Costs

• Smaller physical inventory and greater effectiveness

• Avoid theft

• Reduce spoilage

• Reduce cooler space and equipment needs

If you’re not using portion control steaks, the above factorstranslate into “hidden costs” of cutting steaks in-house.


FACTS

FACTS

ThTheePremium Ground Beef Satisfies Bottom Line

The Bottom Line:

Certified Angus Beef ® brand grinds are exclusive in today’s ground beef market.

Consumers recognize our brand’s top quality.

The superior flavor and consistent, high quality of Certified Angus Beef ® brand steaks and roasts carry over to our ground beef. Our 10 exacting standards eliminate variations found with other ground beef, which allow a broader spectrum of raw materials. Plus, our ground beef is made with one goal: ensuring your customers enjoy naturally good flavor and juiciness in every bite.

Whether fresh or frozen, bulk or patties, Certified Angus Beef ® brand ground beef delivers superior, consistent quality, allowing your business a clear point of difference among current and potential customers. Our beef is sourced from only “A” maturity, grain-finished cattle, providing superior flavor, texture and color. On the contrary, other ground beef products can include a wide variety of raw materials, such as bull and cow lean from older cattle or imported lean, typically from “grass finished” animals. These differences risk inconsistent quality and flavor. Even more variations can be identified in the “Understand Your Ground Beef Label” (see reverse).

Consumers crave premium beef and rank the Certified Angus Beef ® brand as the highest quality of any grade or brand of beef, ranking above USDA Prime and Choice. The nationwide study* shows that 94% of consumers recognize the Certified Angus Beef ® brand logo – more than double the closest ranking brand. Consumers perceive our logo and brand name as the ultimate mark of quality, giving you the opportunity to leverage its quality advantage.

*2013 research conducted by Firebox Research & Strategy, Beachwood, OH. In-Store Intercept, sample size 900.

See Reverse

44 Sysco Central Texas

FACTS

FACTS

ThTheeTrade Your Best for Exceptional with Certified Angus Beef ® brand Prime

Certified Angus Beef ® brand Prime USDA Prime

Only higher quality, Angus-influenced cattle are eligible Originates from a variety of breeds, including dairy cattle

Only “A” maturity cattle (both skeletal and lean) are accepted, which have superior tenderness, color, texture and firmness

Includes “B” maturity cattle harvested at approximately 30-42 months of age

Three specifications for consistency ensure thicker, more uniform steak sizeF 10- to 16-square-inch ribeye areaF 1,050 pounds or less hot carcass weightF Less than 1-inch fat thickness

Accepts all ranges of ribeye and carcass weightsF No specification on ribeye area – accepts extremes of

7- to 20-square-inch ribeyesF No specification on carcass weight – may include extremes of

1,250-pound hot carcass weightF No specification for fat thickness

Finer marbling texture ensures consistent flavor and juiciness in every bite

No specification

Not allowing capillary ruptures or dark cutters ensures consistent flavor and appearance No specification

Safeguarding against significant Brahman-cattle influence ensures tenderness

No specification

Data sources: 2011 National Beef Quality Audit and industry averages

Certified Angus Beef ® brand Prime is so exclusive that it must pass nine more specifications than USDA Prime.

Breakdown of USDA Prime

46%Eligible for

Certified Angus Beef ® brand Prime

31%Dairy Cattle

14%Non-Angus-influenced

cattle9%

Outliers

Dairy cattle comprise 31% of the USDA Prime box. Focusing on Angus-influenced cattle ensures superior muscling that delivers consistent plate presentations without compromising yield.

Outliers include “B” maturity and cattle not meeting the brand’s sizing, quality appearance and tenderness specifications.

H “B” maturity cattle are harvested at 30-42 months of age. Cuts from younger, “A” maturity cattle, have superior tenderness, color, texture and firmness.

H Inconsistent sizing means more variation. Eliminating extremely heavy carcasses; exceptionally large and small ribeyes; and excessively fatty product equates to thicker, more uniform cuts.

H Safeguarding against capillary ruptures, dark cutters and Brahman-cattle influence means each cut is tender, flavorful and ensures a consistent and high-quality appearance.

Bottom Line: If you are committed to the quality of commodity USDA Prime, raise the bar with Certified Angus Beef ® brand Prime. Less than 1.5% of beef is elite enough to meet the brand’s exacting standards and earn its premium Prime label.

©Certified Angus Beef LLC. All rights reserved.www.CertifiedAngusBeef.com

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