For BOH training all

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MeatsB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E
Culinary Training
Our Meats
Training for New Culinary Associates

2. D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E
B A C K O F H O U S E O P E R A T I O N S Meats
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Culinary excellence is defined as delivering a distinctive dining experience by using the highest quality
ingredients while staying true to the tastes and flavors of our brands. We will accomplish this by continuously
investing in our resources; leveraging our culinary talent, optimizing total cost management structures,
sanitation, and fostering a partnership with our culinary associates through on-going development. As a result
of this multi-faceted approach which will encompass a broad spectrum our brand will become the culinary
operations leader.
*To be acknowledged as a leader in the hospitality industry by our guests, our investors, our peers and our associates.
*Exceed every guest’s expectations every time through a guest-centric philosophy.
*Freedom to CREATE – endorse culinary creativity in alignment with our brand positioning
*Seasonal Menu changes engineered to be financially successful and market relevant
*Committed to a “from scratch” mentality, enabling the “chefs signature in the sauce”
*Consolidated buying power working to get the best ingredient at the best price
*Weekly specials allowing year round creativity and testing for new menu’s

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Identifying Our Food
MeatsB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

4. Table of Contents
Our Beef Cuts 5
Our Pork 25
Our Poultry 31
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MeatsB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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Our Beef CutsB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

6. • The rating preference of marbling, in order, for
various production methods of Beef was
determined to be;
• 20.2 % = Wagyu
• 14.7 % = Prime
• 12.5 % = Choice
Our BeefB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

7. Our BeefB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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The Strip loin comes from the Short loin which is the American name for a cut of beef that comes from the back of the
steer or heifer. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak
including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat
from the tenderloin). The T-bone is a cut that contains less of the tenderloin than does the porterhouse. Webster's
Dictionary defines it as "a portion of the hindquarter of beef immediately behind the ribs that is usually cut into
steaks."
Whole Boneless StiploinB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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The strip steak, also called Kansas City strip steak, is a cut of beef steaks from the short loin. It
consists of a muscle that does little work, making the meat particularly tender, though not as
tender as the nearby rib eye or tenderloin. Fat content of the strip is somewhere between the
two cuts. Unlike the tenderloin, the short loin is a sizable muscle, allowing it to be cut into larger
portions.
New York Strip SteakB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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The rib eye or ribeye (also known as Scotch fillet in Australia and New Zealand) is a beef steak from the rib
section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the
Longissimus dorsi muscle but also contain the Complexus and Spinalis muscles.
Whole Rib Eye/Prime RibB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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A rib steak is a beef steak sliced from the
rib primal of a beef animal, with rib bone
attached. In the United States, the term rib
eye steak is used for a rib steak with the
bone removed; however in some areas, and
outside the U.S., the terms are often used
interchangeably. The term "cowboy ribeye"
or "cowboy cut" is often used in American
restaurants for a bone-in rib eye.
Cowboy SteakB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in
Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). The tenderloin sits
beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end —
the "tail" — starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is
closer to the butt of the cow. This muscle does very little work, so it is the most tender part of the beef. The
tenderloin can be cut for either roasts or steaks.
Whole Beef TenderloinB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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Filet mignon (/ˌfiːleɪ ˈmiːnjɒ̃/; French for "tender fillet" or "dainty fillet") is a steak cut of beef taken from
the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French
this cut can also be called filet de bœuf, which translates in English to beef fillet.
Filet MignonB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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Flap steak, or Flap meat (IMPS/NAMP 1185A, UNECE 2203) is a beef steak cut. It comes from a
bottom sirloin butt cut of beef, and is generally a very thin steak.
The flap steak is sometimes confused with hanger steak (IMPS/NAMP 140, UNECE 2180) as they both
are thin. The item consists of the obliquus internus abdominis muscle from the bottom sirloin butt.
The cut is sometimes inaccurately sold as Skirt steak.
Whole Chuck FlapB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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The Denver Steak is an exceptionally marbled steak that is cut from the upper portion on the chuck and
renders itself to be a very tasty smaller size steak. These steaks are also called "Zabuton Steaks",
zebuton being the name for the large flat square Japanese pillows one sits on. The steak is cut from what
is know as the chuck flap thus giving it that flat square shape. When sliced thin, 1/16", it is excellent for
Shabu Shabu or a Chinese hot pot.
Zabuton SteakB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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Our Pork CutsB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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Pork loin is a cut of meat from a pig, created from the tissue
along the top of the rib cage.
Pork LoinB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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Frenched Pork ChopB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only
from the hind leg of swine, and referred to that specific cut of pork. Ham is made around the world, including a
number of highly coveted regional specialties, such as Westphalian ham and Jamó serrano. Technically a
processed meat, "ham" may refer to a product which has been through mechanical re-forming.
The precise nature of meat termed "ham" is controlled in a number of areas, often by statute, including the
United States and European Union. In addition, numerous ham products have specific geographical naming
protection, such as Prosciutto di Parma and Prosciutto Toscano PDO in Europe, and Smithfield ham in the US.
HamB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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Pork belly is a boneless cut of fatty meat from the belly of a
pig. Pork belly is popular in East Asian, European and North
American cuisine
Pork BellyB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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BaconB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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Our Poultry CutsB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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Boneless Chicken BreastB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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Chicken WingsB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E

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Chicken TendersB A C K O F H O U S E O P E R A T I O N S
D E L I V E R I N G A M E M O R A B L E E X P E R I E N C E