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Vfg Custom Meat Brochure
 

Vfg Custom Meat Brochure

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    Vfg Custom Meat Brochure Vfg Custom Meat Brochure Document Transcript

    • certified ANGUS Beef® Serve the BestSince 1978, Certified Angus Beef (CAB) has set the standard for quality beef. The scientific-based specifications are what make the Certified Angus Beef brand stand apart from otherAngus programs. USDA graders provide unbiased approval to ensure that Angus cattle meettheir specifications. Only one in five Angus-type cattle will qualify to be Certified Angus Beef.The other four will be accepted into Angus brands with lower quality specifications. CertifiedAngus Beef is more selective than USDA Prime or USDA Choice. Only 8% of all beef can earnthe brand status. It is the highest quality beef with superior flavor and consistency. TheCertified Angus Beef brand will improve customer satisfaction and build repeat business,which will increase sales and profits. In today’s competitive market, you can only afford to serve the best. certified ANGUS Beef SpecificationsWhat are the certified Angus Beef brand specifications? Your Licensed Distributor of Certified Angus BeefThe process begins with only the highest quality, Angus-influenced cattle with predominantly(51%) solid black hair coat or AngusSource® genetic verification. Ten science-based qualityspecifications address beef flavor, tenderness and juiciness.Premium, finer marbling: The majority of USDA Choice beef misses our mark for exceptionaljuiciness and flavor. We require modest or higher marbling and medium to fine texture. Thinkof marbling as an insurance policy for satisfaction. The more finely textured white flecks yousee in the beef, the more flavorful and juicy it will be.Superior beef muscling and uniformity: When four people at the same table order steak,the steaks should be similar and even in size. Superior muscling provides more uniformplate presentations. Additional specifications ensure consistent sizing.
    • PfG-virGiNiA fOOdService Our Program At PFG-Virginia Foodservice, we operate a state-of-the-art meat cutting Benefits of Using Our Program facility. Our commitment is to provide our customers with the highest • Time and Labor Savings quality beef, pork, veal and lamb available. All of our beef is aged to • 100% Yield – No WasteYour Licensed Distributor of Certified Angus Beef perfection, providing the distinctive flavor, tenderness and juiciness that is sure to please every time. We specialize in custom cuts specific • By-Products Eliminated to each customer’s needs. • Extended Shelf Life – Guaranteed 14 days In addition, all sub-primal meats (except tenders) can be mechanically • Consistency – Uniform Portions/Tight Trim Specifications pinned by a Jaccard machine prior to portion cutting. This produces an to meet Customer Requirements CONTENTS additional assurance of steak tenderness. • Exact Portion Control and Cost Our USDA inspected, HACCP certified in-house facility provides for 2 Product Glossary a quick turnaround on customer orders. • Food Safety – USDA inspected and HACCP certified Orders received by 2:00pm are cut the same day for next day delivery. We look forward to the opportunity to be part 3 Bone-In Strip Steaks This offers our customers the freshest product available with an extended of your business. 4 Boneless Strip Steaks shelf life of 14 days – guaranteed. The PFG team welcomes tours of our facility. Contact your 6 Porterhouse Steaks Rib sales representative to schedule a visit and find out more about PFG-Virginia Foodservice Custom Cut Meats. Loin 7 T-Bone Steaks Chuck Sirloin 8 Beef Tenderloin Fillet Steaks Shank Round 10 Top Butt Sirloin Steaks USdA 12 Beef Rib Cuts, Bone-In Brisket Plate Flank 13 Beef Rib Cuts, Boneless Beef Quality Levels Beef is graded for quality by U.S. Department of Agriculture (USDA) cHOice 14 Beef Short Ribs, Teres Major graders according to standards established by the USDA. Grades are based This is the grade preferred by many consumers because it contains sufficient Muscle, Flat Iron Steaks on the amount of marbling (flecks in fat within the lean) and the age of the marbling for taste and tenderness. It is usually less costly than U.S. Prime. 15 Miscellaneous Cuts animal. These quality grades are an indication of palatability characteristics Choice falls between Prime and Select. such as tenderness, juiciness and flavor. SeLect While there are eight quality grades for beef the top three This is generally a lower-priced grade of beef with less marbling than USdA grades are as follows: U.S. Choice. Select cuts of beef may vary in tenderness and juiciness. Select has the least amount of marbling, making it leaner than, but PriMe often not as tender, juicy and flavorful as, the other two top grades. This is the grade of beef that contains the greatest degree of marbling (small flecks of fat that are interspersed with the lean muscle, which contributes to tenderness, juiciness and flavor). It is generally sold to finer restaurants and to some selected meat stores. It is usually higher priced because it is produced in very limited quantities.
    • cUStOM cUt MeAtS Associates & FacilityDear Customers,Our state-of-the-art meat cutting facility is located in Richmond Virginia, where weoperate from a 200,000 square foot distribution center that includes our USDA-inspectedmeat cutting facility to support our custom cut meat program. We are proud to be theonly licensed Central Virginia Distributor for Certified Angus Beef (CAB).All of our beef is aged to perfection, providing the distinctive flavor, tenderness andjuiciness that is sure to please every time. We specialize in custom cuts specific to eachcustomer’s needs. Our commitment is to provide our customers with the highest qualitycustom cut steaks available.The PFG team welcomes tours of our facility. Contact your sales representative to schedulea visit and find out more about PFG-Virginia Foodservice Custom Cut Meats, or pleasecontact us directly with any specific questions.Best Regards, PFG-Virginia Foodservice employees from left to right: Tom Gordon (Center-of-the-Plate & CAB Specialist), Frank, ROBBIE DARLING TOM GORDON William, Sadika, Ramiro, Kirk Duncan (Meat Room Supervisor), Kyle, Craig, and Robbie Darling (Director of Director of Center-of-the-Plate Meat Operations). Meat Operations & CAB SpecialistInside the PFG-Virginia Foodservice custom meat room. Butcher Ramiro custom trims a short loin. Patrick J. Coyne Chef – PFG-Virginia Foodservice
    • RIBEYE BONE-IN RIBEYE COWBOY BONE-IN RIBEYE LIP ON RIBEYE LIP OFF FLAT IRON OSSO BUCOProduct Glossary Bone-in ribeye steak not frenched Bone-in ribeye steak with frenched Ribeye steak with the lip left ON Ribeye steak with the lip left Off flat Iron Short rib osso buco: three-bone section, rib bone two bones lifted, rolled and tied SHORT RIB BLOCK CUT SHORT RIB BONELESS SHORT RIB CROSS CUT TENDERLOIN TAIL TENDERLOIN TIPS TENDERLOIN BLOCK CUT & TAILS Short rib block cut: block cut single bone Short rib boneless Short rib cross cut: cut across three-bone Tenderloin tails are a by-product of Tips are a by-product of production, third Steak-ready tenderloin: chain, silver and section tenderloin production, the last 5-7" lobe of head and tip off the tenderloin rib flaps removed of the tenderloin TENDERLOIN CENTER CUT FILLET TENDERLOIN CHAIN-ON TENDERLOIN HEAD STEAK TENDERLOIN MEDALLIONS STRIP BONE-IN STRIP CENTER CUT Tenderloin steak from the CENTER of the Tenderloin steak with chain still attached Tenderloin steaks from the front of the Tenderloin steaks from the tail end of the Strip steak from the short loin with Strip steak, center cut meaning no VEIN tenderloin; chain and silver skin removed tenderloin, TWO muscle tenders tenderloin; 3 or 4oz maximum size to bone in end steaks, one-sided veins allowed allow for decent height (by-product) STRIP (VEIN STEAK) STRIP (VALUE STEAK) STRIP FILLETS CUBE STEAK RAGU SHAVED RIBEYE End cut strip steaks Strip steaks cut end to end with centers Strip steaks which are cut to resemble Beef steak which is run through a cubing Beef which is cut into strips for stir-fry Cow ribeye shaved thin for philly steak and end cuts fillet steaks; center cut fillet style for machine twice; preparation for country- type applications thickness and presentation style steak VIRGINIA GRILLER PORTERHOUSE T-BONE TOP BUTT TOP BUTT FILLET deScriPtiONS key: CAB = Certified Angus Beef CH = Choice SEL = Select C/C = Center Cut Teres majors which are sized Steaks cut from shortloin with larger Steaks cut from shortloin with larger Center cut, cut to resemble strip style Center cut, cut to resemble fillet style E/E = End to End fillet showing 1.5" or more fillet across fillet showing .25" or more fillet across thickest part of fillet thickest part of fillet NR = No Roll BNLS = Boneless PriMe: abundance of marbling, light cherry red to slightly cHOice: small to moderate marbling, moderately light red SeLect: slight marbling, moderately dark red to dark red, qUALity LeveLS: dark red color, with a fine texture to moderately dark red, slightly coarse in texture coarse in texture2
    • BONE-IN STRIP STEAKS Bone-in Strip Steak Aged 21 days before cutting 1/4 inch trim chine bone trimmed tight PRImE CHOICEUSDA PRIME BONE-IN STRIP STEAK 20oz 884620 USDA CH C/C BONE-IN STRIP STEAK 10# 69117 USDA CH C/C BONE-IN STRIP STEAK 10oz 69118 beef facts: USDA CH C/C BONE-IN STRIP STEAK 12oz 883311 CERTIfIEd ANguS BEEf Beef is consumed 77.8 million USDA CH C/C BONE-IN STRIP STEAK 20oz 879468USDA CH CAB C/C BONE-IN STRIP STEAK 10# 68966 times each day across America. USDA CH C/C BONE-IN STRIP STEAK 14oz 130114USDA CH CAB C/C BONE-IN STRIP STEAK 10oz 883108 The U.S. beef industry is worth USDA CH C/C BONE-IN STRIP STEAK 16oz 883107 an estimated $175 billion andUSDA CH CAB C/C BONE-IN STRIP STEAK 12oz 883076 is made up of more than oneUSDA CH CAB C/C BONE-IN STRIP STEAK 14oz 963453 million businesses, farms andUSDA CH CAB C/C BONE-IN STRIP STEAK 16oz 854387 SELECT/ NO ROLL ranches operating in all 50 NR/SEL CENTER CUT BONE-IN STRIP STEAK 12oz 69274 states. There is an estimated 96.7 million cattle in the U.S. 3
    • BONELESSSTRIP STEAKS Boneless Center Cut Strip Aged 21 days before cutting CERTIfIEd ANguS BEEf 1/4 inch trim USDA CH CAB C/C BNLS STRIP STEAK 10# 121102 USDA CH CAB C/C BNLS STRIP STEAK 10oz 123110 Maximum 1" tail from eye USDA CH CAB C/C BNLS STRIP STEAK 12oz 121112 PRImE USDA CH CAB C/C BNLS STRIP STEAK 14oz 121114 USDA CH CAB C/C BNLS STRIP STEAK 16oz 123116 USDA PRIME C/C BNLS STRIP STEAK 10# 71161 USDA CH CAB C/C BNLS STRIP STEAK DENUDED 18oz 221118 USDA PRIME C/C BNLS STRIP STEAK 10# 181011 USDA CH CAB C/C BNLS STRIP STEAK DENUDED 10# 918275 USDA PRIME C/C BNLS STRIP STEAK 12oz 38163 USDA CH CAB FILLET OF STRIP LOIN 5oz 898799 USDA CH CAB FILLET OF STRIP LOIN 6oz 898794beef facts: USDA CH CAB FILLET OF STRIP LOIN USDA CH CAB FILLET OF STRIP LOIN 7oz 8oz 898793 898792Steak eaten “as is” is the single, USDA CH CAB FILLET OF STRIP LOIN 9oz 898791most popular beef dish, eaten USDA CH CAB FILLET OF STRIP LOIN 10oz 898790more than once a month by USDA CH CAB FILLET OF STRIP LOIN 12oz 898789the average person. USDA CH CAB S/CHATEAU ROAST OF STRIP LOIN 14/12oz 895026 USDA CH CAB S/CHATEAU ROAST OF STRIP LOIN 8/20oz 8987884
    • Vein Steak CHOICE PREmIumUSDA CH C/C BNLS STRIP STEAK 10# 69181 CHEF’S PREMIUM C/C STRIP STEAK 10# 43483USDA CH C/C BNLS STRIP STEAK 6oz 132106 CHEF’S PREMIUM C/C STRIP STEAK 8oz 883308USDA CH C/C BNLS STRIP STEAK 7oz 132107 CHEF’S PREMIUM C/C STRIP STEAK 10oz 883290USDA CH C/C BNLS STRIP STEAK 8oz 988827 CHEF’S PREMIUM C/C STRIP STEAK 12oz 883289USDA CH C/C BNLS STRIP STEAK 10oz 69182USDA CH C/C BNLS STRIP STEAK 11oz 903987 vALuEUSDA CH C/C BNLS STRIP STEAK 12oz 69183 VALUE CUT STRIP STEAK E/E 10# 69145USDA CH C/C BNLS STRIP STEAK 13oz 979501 VALUE CUT STRIP STEAK E/E 8oz 883318USDA CH C/C BNLS STRIP STEAK 15oz 903986 VALUE CUT STRIP STEAK E/E 10oz 883316USDA CH C/C BNLS STRIP STEAK 16oz 132116 VALUE CUT STRIP STEAK E/E 12oz 883315USDA CH BNLS E/E CUT STRIP STEAK 10# 69237USDA CH BNLS E/E CUT STRIP STEAK 10oz 883349 vEINUSDA CH BNLS E/E CUT STRIP STEAK 12oz 883319 VEIN STRIP STEAK (NERVE END) FRZN 6oz 143406 SELECT/ NO ROLL VEIN STRIP STEAK (NERVE END) FRZN 8oz 143408 VEIN STRIP STEAK (NERVE END) FRZN 10oz 243410NR/SEL C/C BNLS STRIP STEAK 10# 69299 VEIN STRIP STEAK (NERVE END) FRZN 12oz 69361NR/SEL C/C BNLS STRIP STEAK 20/8oz 141108 VEIN STRIP STEAK (NERVE END) FRZN 14oz 211646NR/SEL C/C BNLS STRIP STEAK 10oz 69302 VEIN STRIP STEAK (NERVE END) FRZN 16oz 143416NR/SEL BNLS E/E CUT STRIP STEAK 10# 143210 5
    • PORTERHOuSESTEAKS Porterhouse Aged 21 days before cutting 1/4 inch trim chine bone trimmed tight PRImE CHOICE USDA PRIME PORTERHOUSE STEAK 30oz 884909 USDA CH PORTERHOUSE STEAK 10# 69217 USDA CH PORTERHOUSE STEAK 16oz 974864 CERTIfIEd ANguS BEEf USDA CH PORTERHOUSE STEAK 18oz 134318 USDA CH CAB PORTERHOUSE STEAK 10# 68987 USDA CH PORTERHOUSE STEAK 20oz 69207 USDA CH CAB PORTERHOUSE STEAK 16oz 71764 USDA CH PORTERHOUSE STEAK 22oz 134322beef facts: USDA CH CAB PORTERHOUSE STEAK USDA CH CAB PORTERHOUSE STEAK 18oz 20oz 883167 124320 USDA CH PORTERHOUSE STEAK USDA CH PORTERHOUSE STEAK 22oz 23oz 978237 134323 USDA CH CAB PORTERHOUSE STEAK 24oz 124324Most popular side dishes SELECT/NO ROLLserved with steak: USDA CH CAB PORTERHOUSE STEAK 30oz 906604 Baked Potato 28% NR/SEL PORTERHOUSE STEAK 10# 39396 Corn 19% NR/SEL PORTERHOUSE STEAK 10oz 144310 Vegetable Salad 17% Bread/Rolls 17% NR/SEL PORTERHOUSE STEAK 16oz 144316 Mashed Potatoes 14% NR/SEL PORTERHOUSE STEAK 18oz 883165 Green Beans 13% NR/SEL PORTERHOUSE STEAK 20oz 144320 Rice 9% French Fries 6% NR/SEL PORTERHOUSE STEAK 22oz 1443236
    • T-BONE STEAKS T-Bone CHOICE Aged 21 days before cutting USDA CH T-BONE STEAK 12oz 144212 1/4 inch trim USDA CH T-BONE STEAK 14oz 69377 USDA CH T-BONE STEAK 16oz 144116 chine bone trimmed tight USDA CH T-BONE STEAK 18oz 965681 PRImEUSDA PRIME T-BONE STEAK 10# 978713 SELECT/NO ROLL NR/SEL T-BONE STEAK 10# 71069 CERTIfIEd ANguS BEEf NR/SEL T-BONE STEAK 10oz 984486 beef facts:USDA CH CAB T-BONE STEAK 10# 69198 NR/SEL T-BONE STEAK FRZN 10oz 244310USDA CH CAB T-BONE STEAK 12oz 134012 NR/SEL T-BONE STEAK 12oz 144112 The most popular steak cutsUSDA CH CAB T-BONE STEAK 14oz 883166 NR/SEL T-BONE STEAK 14oz 144114 served in restaurants: (in order)USDA CH CAB T-BONE STEAK 20oz 884907 NR/SEL T-BONE STEAK 16oz 144016 1. Tenderloin/Filet Mignon 2. Strip Loin 3. Ribeye 4. Top Sirloin 5. Porterhouse/T-Bone Steak 7
    • BEEf TENdERLOINfILLET STEAKS PRImE Center Cut Fillet USDA PRIME C/C FILLET 10# 192106 – Chain Off USDA PRIME E/E FILLET 10# 35864 USDA PRIME C/C FILLET 10# 181012 Aged 21 days before cutting CERTIfIEd ANguS BEEf 1/4 inch trim USDA CH CAB FILLETS SILVER OFF CHAIN ON 10# 45788 USDA CH CAB FILLETS SILVER OFF CHAIN ON 6oz 126706 CHOICE USDA CH CAB FILLETS SILVER OFF CHAIN ON 8oz 126708 USDA CH FILLETS SILVER OFF CHAIN ON 8oz 136708 USDA CH CAB FILLETS SILVER OFF CHAIN ON 10oz 126710 USDA CH FILLETS SILVER OFF CHAIN OFF 10# 136400 USDA CH CAB FILLETS SILVER OFF CHAIN OFF 8oz 126408 USDA CH FILLETS SILVER OFF CHAIN OFF 8oz 69238 USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 10# 126100beef facts: USDA CH C/C FILLETS SILVER OFF CHAIN OFF 10# 69235 USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 4oz 126104 USDA CH C/C FILLETS SILVER OFF CHAIN OFF 32/5oz 979582 USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 5oz 940004 USDA CH C/C FILLETS SILVER OFF CHAIN OFF 8oz 136108 USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 6oz 126106 USDA CH C/C FILLETS SILVER OFF CHAIN OFF 9oz 883147Memorial Day is the single USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 8oz 126108 USDA CH BARREL CUT FILLETS 10# 42638largest beef day of the year. USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 10oz 69042 USDA CH BARREL CUT FILLETS 6oz 883152Fourth of July and Labor Day USDA CH CAB BARREL CUT FILLET 10# 126400 USDA CH BARREL CUT FILLETS 8oz 883151typically tie for the second USDA CH CAB BARREL CUT FILLET 6oz 895027 USDA CH BARREL CUT FILLETS 9oz 883150most popular beef days of USDA CH CAB BARREL CUT FILLET 8oz 883156 USDA CH BARREL CUT FILLETS 10oz 883149the year. Beef is the star of the USDA CH CAB BARREL CUT FILLET 10oz 884862grill, showing up as the main USDA CH TENDERLOIN FILLETS (HEAD STEAKS) 6oz 883155 USDA CH CAB BARREL CUT FILLET 11oz 856517protein choice in one out of USDA CH TENDERLOIN FILLETS (HEAD STEAKS) 8oz 883154 USDA CH CAB BARREL CUT FILLET 14oz 884861every five food items prepared USDA CH TENDERLOIN FILLETS (HEAD STEAKS) 9oz 883153 USDA CH CAB BLOCK READY TENDERLOIN 2/5# 70998on the grill. USDA CH CAB TENDERLOIN FILLETS (HEAD STEAKS) 6oz 883160 USDA CH CAB TENDERLOIN FILLETS (HEAD STEAKS) 8oz 8831598 USDA CH CAB TENDERLOIN FILLETS (HEAD STEAKS) 9oz 883158
    • Fillet – Chain On SELECT/NO ROLL TENdERLOIN mISCELLANEOuSNR/SEL FILLETS SILVER OFF CHAIN OFF 10# 69416 USDA CH CAB TIPS AND TAILS 10# 907496NR/SEL FILLETS SILVER OFF CHAIN OFF 5oz 883143 TENDER TIPS AND TAILS FRZN 10# 48663NR/SEL FILLETS SILVER OFF CHAIN OFF 6oz 69418 TENDERLOIN MEDALLION STEAKS 10# 146800NR/SEL FILLETS SILVER OFF CHAIN OFF 8oz 146408 TENDERLOIN MEDALLION STEAKS 3oz 69426NR/SEL FILLETS SILVER OFF CHAIN OFF 9oz 146409 TENDERLOIN MEDALLION STEAKS FRZN 3oz 346803NR/SEL FILLETS SILVER OFF CHAIN OFF 10oz 146410 TENDERLOIN MEDALLION STEAKS FRZN 4oz 69427NR/SEL FILLET C/C SILVER OFF CHAIN OFF 10# 146100NR/SEL FILLET C/C SILVER OFF CHAIN OFF 4oz 146104NR/SEL FILLET C/C SILVER OFF CHAIN OFF 6oz 146106NR/SEL FILLET C/C SILVER OFF CHAIN OFF 8oz 146108NR/SEL FILLET STEAK VALUE FRZN 5oz 48497NR/SEL FILLET STEAK VALUE FRZN 6oz 48501NR/SEL BARREL CUT FILLET 10# 69048NR/SEL BARREL CUT FILLET 4oz 883145NR/SEL BARREL CUT FILLET 5oz 884865NR/SEL BARREL CUT FILLET 6oz 126506NR/SEL BARREL CUT FILLET 8oz 884864NR/SEL BARREL CUT FILLET 9oz 883144NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 10# 69411NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 5oz 881231NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 6oz 146006NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 8oz 146008NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 9oz 883146 9
    • TOP BuTTSIRLOIN STEAKS Top Butt Fillet Style Aged 21 days before cutting CERTIfIEd ANguS BEEf 1/4 inch trim USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 10# 69019 Strap removed USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 4oz 883202 USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 5oz 125505 CHOICE Maximum 1/2 inch tail from eye USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 6oz 958644 USDA CH BNLS C/C TOP BUTT STEAK (FILLET) 10# 135500 USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 8oz 125508 USDA CH BNLS C/C TOP BUTT STEAK (FILLET) 4oz 135504 USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 10oz 125510 USDA CH BNLS C/C TOP BUTT STEAK (FILLET) 6oz 883175 USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 10# 69020 USDA CH BNLS C/C TOP BUTT STEAK (FILLET) 8oz 883172beef facts: USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 5oz 6oz 883201 125606 USDA CH BNLS C/C TOP BUTT STEAK (FILLET) USDA CH BNLS C/C TOP BUTT STEAK (FILLET) 10oz 12oz 135510 135512 USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 7oz 125607 USDA CH BNLS C/C TOP BUTT STEAK (STRIP) 6oz 69226Less than 8% of beef meetsthe highest standards to USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 8oz 125608 USDA CH BNLS C/C TOP BUTT STEAK (STRIP) 7oz 135607become the Certified Angus USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 9oz 69023 USDA CH BNLS C/C TOP BUTT STEAK (STRIP) 8oz 883171Beef ® brand, making it USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 10oz 69024 USDA CH BNLS C/C TOP BUTT STEAK (STRIP) 10oz 69227Angus beef at its best. USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 12oz 125612 USDA CH BNLS C/C TOP BUTT STEAK (STRIP) 12oz 13561210
    • Top Butt Strip Style SELECT/NO ROLL PREmIumNR/SEL C/C TOP BUTT STEAK 10# 69225 CHEF’S PREMIUM C/C TOP BUTT 5oz 883170NR/SEL C/C TOP BUTT STEAK 6oz 74598 CHEF’S PREMIUM C/C TOP BUTT 6oz 883168NR/SEL C/C TOP BUTT STEAK 8oz 74371 CHEF’S PREMIUM C/C TOP BUTT 7oz 897728NR/SEL C/C TOP BUTT STEAK 9oz 883244 CHEF’S PREMIUM C/C TOP BUTT 8oz 989416NR/SEL C/C TOP BUTT STEAK 11oz 69228 CHEF’S PREMIUM C/C TOP BUTT 9oz 888367NR/SEL C/C TOP BUTT STEAK 12oz 69211 CHEF’S PREMIUM C/C TOP BUTT 10oz 975895NR/SEL C/C TOP BUTT STEAK 16oz 74370 CHEF’S PREMIUM C/C TOP BUTT 11oz 989417 CHEF’S PREMIUM C/C TOP BUTT 12oz 892551 CHEF’S PREMIUM C/C TOP BUTT 14oz 899524 11
    • BEEf RIB CuTSBONE-IN Bone-in Ribeye Cowboy Steak CERTIfIEd ANguS BEEf CHOICE Aged 21 days before cutting USDA CH CAB COWBOY STEAK 1-7RIB 10# 141402 USDA CH COWBOY STEAK 1-7RIB 10# 69573 1/4 inch trim USDA CH CAB COWBOY STEAK 1-7RIB 14oz 141414 USDA CH COWBOY STEAK 1-7RIB 14oz 69574 chine Bone removed USDA CH CAB COWBOY STEAK 1-7RIB 16oz 69318 USDA CH COWBOY STEAK 1-7RIB 15oz 69575 USDA CH CAB COWBOY STEAK 1-7RIB 18oz 906603 USDA CH COWBOY STEAK 1-7RIB 16oz 151516 USDA CH CAB COWBOY STEAK 1-7RIB 20oz 883204 USDA CH COWBOY STEAK 1-7RIB 18oz 883178 USDA CH CAB COWBOY STEAK 1-7RIB 22oz 883203 USDA CH COWBOY STEAK 1-7RIB 20oz 998369beef facts: USDA CH CAB BONE-IN RIBEYE STEAK USDA CH CAB BONE-IN RIBEYE STEAK 10# 14oz 70991 883314 USDA CH COWBOY STEAK 1-7RIB USDA CH BONE-IN RIBEYE STEAK 22oz 10# 883177 162600 USDA CH CAB BONE-IN RIBEYE STEAK 16oz 162516 USDA CH BONE-IN RIBEYE STEAK 14oz 883288Q: Where does the name USDA CH CAB BONE-IN RIBEYE STEAK 18oz 883206 USDA CH BONE-IN RIBEYE STEAK 16oz 883287“steak” come from? USDA CH CAB BONE-IN RIBEYE STEAK 20oz 978234 USDA CH BONE-IN RIBEYE STEAK 18oz 883286A: When the Saxons and the USDA CH BONE-IN RIBEYE STEAK 20oz 879467Jutes conquered Great Britain, USDA CH BONE-IN RIBEYE STEAK 21oz 262620they brought with them skillsas cattlemen. The Saxon wordsteik means meat on a stick.The Saxons liked to cook theirbeef on a pointed stick over acampfire.12
    • BEEf RIB CuTS BONELESS Ribeye Lip Off Ribeye Lip On CERTIfIEd ANguS BEEf SELECT/NO ROLLUSDA CH CAB LIP ON RIBEYE STEAK 10# 171102 NR/SEL LIP ON RIBEYE STEAK 10# 172000USDA CH CAB LIP ON RIBEYE STEAK 8oz 71058 NR/SEL LIP ON RIBEYE STEAK 8oz 904363 Aged 21 days before cuttingUSDA CH CAB LIP ON RIBEYE STEAK 10oz 71059 NR/SEL LIP ON RIBEYE STEAK 8oz 29465 1/4 inch trimUSDA CH CAB LIP ON RIBEYE STEAK 12oz 170112 NR/SEL LIP ON RIBEYE STEAK 10oz 904362USDA CH CAB LIP ON RIBEYE STEAK 14oz 171114 NR/SEL LIP ON RIBEYE STEAK 12oz 988853 Maximum 1" tail from eyeUSDA CH CAB LIP ON RIBEYE STEAK 16oz 171116USDA CH CAB LIP OFF RIBEYE STEAK 10# 174000 PREmIumUSDA CH CAB LIP OFF RIBEYE STEAK 16oz 883313 CHEF’S PREMIUM RIBEYE STEAKS LIP ON 6oz 883059USDA CH CAB LIP OFF RIBEYE STEAK 18oz 883106 CHEF’S PREMIUM RIBEYE STEAKS LIP ON 8oz 883058 CHOICEUSDA CH LIP OFF RIBEYE STEAK 10# 176000 CHEF’S PREMIUM RIBEYE STEAKS LIP ON CHEF’S PREMIUM RIBEYE STEAKS LIP ON CHEF’S PREMIUM RIBEYE STEAKS LIP ON 8oz 10oz 12oz 882659 883110 883109 beef facts:USDA CH LIP OFF RIBEYE STEAK 10oz 176010 Q: Small flecks of fat found inUSDA CH LIP OFF RIBEYE STEAK 12oz 176012 lean red beef are an indicationUSDA CH LIP OFF RIBEYE STEAK 14oz 883284 that the beef should be tender,USDA CH LIP OFF RIBEYE WHOLE 12# 898043 juicy and flavorful. What areUSDA CH LIP ON RIBEYE STEAK 10# 71063 these flecks called?USDA CH LIP ON RIBEYE STEAK 5oz 876503USDA CH LIP ON RIBEYE STEAK 8oz 173008 A: The small flecks of fat areUSDA CH LIP ON RIBEYE STEAK 9oz 173109 called marbling. The higherUSDA CH LIP ON RIBEYE STEAK 10oz 71064 the grade of beef, the moreUSDA CH LIP ON RIBEYE STEAK 12oz 173012 marbling you will find.USDA CH LIP ON RIBEYE STEAK 14oz 173014USDA CH LIP ON RIBEYE STEAK 16oz 71066 13
    • BEEf SHORT RIBS,TERES mAJOR muSCLE& fLAT IRON STEAKS Aged 21 days before cutting Block Cut Beef Short Rib Flat Iron Steak Short Ribs Osso Bucobeef facts: fLAT IRON STEAKS SHORT RIBSQ: What is the average dailyconsumption of meat per USDA CH CAB FLAT IRON STEAK 10# 34876 CH BEEF SHORT RIBS 8oz 68341person in the United States? USDA CH CAB FLAT IRON STEAK 4oz 974469 CH BEEF SHORT RIBS 6oz 68342a) 10oz per person per day USDA CH CAB FLAT IRON STEAK 6oz 974467 BLOCK CUT SHORT RIBS 10# 68347b) 6oz per person per day USDA CH CAB FLAT IRON STEAK 7oz 868655 BEEF SHORT RIB OSSO BUCO 10# 34798c) 3.4oz per person per day? USDA CH CAB FLAT IRON STEAK 8oz 974468A: According to the latest from TERES mAJOR muSCLEthe National Cattlemen’s Beef USDA CH CAB FLAT IRON STEAK 10oz 900851Association, the correct answer USDA CH CAB FLAT IRON STEAK 16oz 899822 VIRGINIA GRILLER STEAKS 10# 201202is (c) 3.4oz per day. Of that, USDA CH CAB FLAT IRON STEAK 16oz 8543701.8oz per day is the averagebeef consumption.14
    • mISCELLANEOuS CuTS Beef Ragu Aged 21 days before cutting Strips Beef Cube Steak Shaved Sirloinfor Philly Steak beef facts: mISCELLANEOuS CuTS Beef is the #1 food source for USDA CH CAB BEEF RAGU STRIPS 10# 111025 Protein, Vitamin B12 and Zinc! BEEF RAGU STRIPS 10# 110026 Not only does beef provide an BEEF RAGU STRIPS FRZN 10# 110025 excellent amount of nutrients, there are at least 12 cuts of FRESH BEEF FOR STEW 10# 57869 beef that are leaner than a FRESH BEEF CUBE STEAK 10# 35189 skinless chicken thigh and FRESH BEEF CUBE STEAK 4oz 103504 meet the USDA Labeling BEEF CUBE STEAK FRZN 4oz 52835 Guidelines for lean or extra FRESH BEEF CUBE STEAK 5oz 965627 lean. America’s Beef Producers spend an average of $2 million BEEF CUBE STEAK FRZN 5oz 17842 on food safety research and SHAVED SIRLOIN FOR PHILLY STEAK 10# 402268 technology each year. 15
    • Your Licensed Distributor of Certified Angus Beef 7422 rANcO rOAd ricHMONd, vA 23228 800.755.6641 • www.vfsg.com