Sysco Eastern Maryland Pocomoke, MD

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Judith Hensley
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1 Sysco Eastern Maryland Pocomoke, MD

10 Good Reasons for Using Portion Control Meat Items 1. THERE IS NO WASTE. Every ounce of beef bought can be served.

Because all cuts of an order of beef are the exact same size, shape and weight, they all require the same cooking time.

PACKAGING of each portion cut steak is individually Cryovac sealed for safe handling and extended shelf life. 4. SIZING of every cut has a.5 oz.

LESS REFRIGERATION SPACE IS NEEDED. Portion ready cuts come compactly packaged for minimum storage space. 6.

2 10 Good Reasons for Using Portion Control Meat Items 1. THERE IS NO WASTE. Every ounce of beef bought can be served. No trimming or boning by the restaurant is necessary. 2. UNIFORM COOKING TIME is possible. Because all cuts of an order of beef are the exact same size, shape and weight, they all require the same cooking time. This eliminates the chance of some cuts being overdone while others are underdone. 3. PACKAGING of each portion cut steak is individually Cryovac sealed for safe handling and extended shelf life. 4. SIZING of every cut has a.5 oz. tolerance so cuts are alike and portion costs are real. You know exactly what each portion cost is prior to putting it on the plate. No yield tests involved. 5. LESS REFRIGERATION SPACE IS NEEDED. Portion ready cuts come compactly packaged for minimum storage space. 6. UNIFORM QUALITY of beef is strictly maintained by Sysco and our affiliated meat companies. 7. LOSS DUE TO PILFERAGE can be eliminated. The inventory can be entrusted to one person and responsibility fixed. 8. With STANDARDIZED PORTION CONTROL, a restaurateur is able to run several units and maintain quality control. 9. SMALL CASE SIZES allow operators to feature several beef items at a low inventory cost. 10. ELIMINATE INJURIES from knives or saws while cutting meat. 2

TABLE OF CONTENTS Meat Grades................. 4 Glossary of Terms............ 5 Porterhouse................. 6 T-Bone....................... 6 Sirloin....................... 7 Tenderloin................... 8-9 Strips.

3 TABLE OF CONTENTS Meat Grades Glossary of Terms Porterhouse T-Bone Sirloin Tenderloin Strips Veal Chuck Other Cuts Retail Beef Cuts Chart Pork Sauces Buffalo Chicken Franks Ham Duck Venison Sausage Round Skirt/Flank Steak Rib Roast/Ribeye

Meat Grades PRIME The highest of USDA marble scoring, only 2% of all beef grades up to the prime specifications.

SELECT This is the lowest USDA graded product and will have a marble score of slight.

4 Meat Grades PRIME The highest of USDA marble scoring, only 2% of all beef grades up to the prime specifications. This product will have a marble score of no less than (slightly abundant). CERTIFIED ANGUS BEEF This brand category is the upper 2/3 marble score for choice (modest & moderate). These items will not have any small marble scored product. CHOICE This is the second highest USDA marble scoring category and will include the three marble scores of modest, moderate and small. SELECT This is the lowest USDA graded product and will have a marble score of slight. NO-ROLL This is not a USDA grade, all items in this category will be made from cattle that failed to reach a minimum marble score for USDA Select and were from 42 month or younger cattle (A&B grade maturity). NON-DOMESTIC This product will be produced from imported product most likely but not limited to Australia. COMMERCIAL This product will be produced from cattle that are older than 42 months of age. 4

5 AGING BACKSTRAP B-IN BNLS BRT BUTT TENDER C.A.B. C.C. C/R CHAIN CHINED CHO DEF DRY AGING E-E EXPORT RIB FRENCHED FRZ or FRZN HRI LIPON RIB MARBLING MEDALLION NO ROLL N.Y. PR PSMO PUMPED PURGE SHELL SILVERSKIN USDA U.S.D.A. SELECT VEIN STEAK WET AGING GLOSSARY OF INDUSTRIAL TERMS AND ABBREVIATIONS Aging is the natural tenderizing process for meat. This process also increases the flavor and the juiciness of meat cuts. Aging can occur in vacuum packinging or out. A thin, tough membrane that runs down the top side of the strip muscle. Bone In. Boneless Boned, Rolled, Tied The thick (head section) of the tenderloin Certified Angus Beef Center Cut Chop Ready Side Muscle of the Tenderloin Removal of the Vertebrae Bones by saw cutting USDA Choice Defatted Meat that is aged while exposed to the air Cut End to End A Bone-In Beef Rib Eye Rib Bone is exposed by trimming away the Intercostal meat (meat between the bones) and cleaning the rib bone Frozen Hotel, Restaurant, Institution A Boneless Beef Ribeye, with a 2 trimmed flank edge Intramuscular flecks of fat that provide meat with tenderness and flavor Small Round or Oval Cut of Meat (also called tournedos) Beef Carcass that has not been graded New York or Boneless Striploin U.S.D.A. Prime Peeled Beef Tenderloin, side muscle on (commodity tenderloins) Injected with a solution as a curing agent, marinade or to add weight The natural juices that leak out of a whole muscle and remain in the packaging A Bone-In Beef Striploin Thin, Tough, Shiny Connective Tissue, usually seen on Loin Primals United States Department of Agriculture Next Grade of Beef below Choice New York Steak cut from the hip end. An offensive membrane runs through this steak. Best served medium well or well done Meat is aged in a vacuum package TRIM SPECIFICATIONS 0 x 1 Trim specifications of 1 flank edge tail remaining on rib end of striploin and 0 flank edge left on hip end 1 x 1 Same as above, except 1 flank edge tail remaining on both ends of striploin 2 x 3 Trim specification of 2 of flank edge tail remaining on hip end of striploin and 3 of flank edge left on rib end Pieces to the Pound Pieces to the Pound Pieces to the Pound DEMAND STATUS Many of our portioned steaks are in stock and ready to ship at Sysco Eastern Maryland. Others that are marked with a D are called DEMAND STATUS. These items are cut for you fresh daily. Demand Status items must be ordered by 3:00 pm two days prior to your delivery date. These items are processed, packed, and shipped next day to Sysco Eastern Maryland for delivery to you, the valued customer on your next available delivery day. 5

Porterhouse Steak A very popular steak cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter.

6 Loin Short Loin This area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin may be sautéed, pan fried, broiled, pan broiled or grilled. Porterhouse Steak A very popular steak cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The Porterhouse consists of both tenderloin and strip steak. The tenderloin is often served separately as filet mignon. The filet side of a Porterhouse is 1.5 inches wide or greater. A larger version of the T-bone steak, the Porterhouse consists of both the strip and the filet mignon. The King of Steaks is fall off the bone tender. The best of both worlds. The bone-in provides the rich full flavor of the New York Strip, and the incredible tenderness and flavor of the filet OZ AV CAB STEAK PORTERHOUSE 1/2" TL CAB D OZ CAB STEAK PORTER 1\2"TL N\V D OZ CAB STEAK PORTER 1\2"TL D OZ CAB STEAK PORTER 1\2"TL D OZ CAB STEAK PORTER 1\2"TL D OZ CAB STEAK PORTER 1\2"TL D OZ BHB/NPM STEAK PORTER 1\8"TL PR D OZ BHB/NPM STEAK PORTER 1\2"TL CH D OZ BHB/NPM STEAK PORTER 1\2"TL SEL D OZ BHB/NPM STEAK PORTER 1\2"TL CH D OZ BHB/NPM STEAK PORTER 1\2"TL CH D OZ BHB/NPM STEAK PORTER 1\2"TL SEL D OZ CAB STEAK PORTER 1\2"TL N\V D T-Bone Steak Cut from the middle section of the short loin; similar to the Porterhouse steak; has a smaller piece of the tenderloin; usually grilled or pan-fried. The filet side of a T-bone is less than 1.5 inches wide. A smaller version of the Porterhouse, the T-Bone consists of both the strip and the tenderloin, connected by a t-shaped bone. The best of both worlds. The bone-in provides the rich full flavor of the New York Strip and the incredible tenderness and flavor of the filet OZ CAB STEAK TBONE 1\2"TL D OZ CAB STEAK TBONE 1\2"TL D OZ BHB/NPM STEAK TBONE 1\2"TL CH D OZ BHB/NPM STEAK TBONE 1\2"TL CH D OZ BHB/NPM STEAK TBONE 1\2"TL SEL D OZ BKHDCHO STEAK TBONE 1\4"TL CH D OZ BHB/NPM STEAK TBONE 1"TL RESIDUAL SEL OZ BHB/NPM STEAK TBONE 1"TL SEL FRZN OZ BHB/NPM STEAK TBONE 1"TL SEL FRZN D 6 D = Demand Status

7 Top Sirloin The Top Sirloin is lean and full of intense beef flavor Sirloin Steaks These steaks are available in a variety of boneless and bone-in steaks Sirloin Tip Roast Excellent when dry roasted or marinated #AVG PACKER BEEF SIRLOIN CULOTTE MUSCLE D #AVG CAB BEEF SIRLOIN TOP 2\3 WHL SKND D #AV CAB BEEF SIRLOIN TOPBUTT C\C D #AVG PACKER BEEF TOP SIRL BUTT CH CAP OFF D #AVG CAB BEEF TOP SIRLOIN BUTT CAB OZ BHB/NPM STEAK SIRL CAP STRIP CH D OZ BHB/NPM STEAK SIRL CAP STRIP CH D OZ BHB/NPM STEAK SIRL CAP STRIP CH D OZ BHB/NPM STEAK SIRL CAP STRIP CH D OZ BHB/NPM STEAK SIRL CAP STRIP CH D OZ CABBHNP STEAK SIRL CAP STRIP FAT-0N D OZ CABBHNP STEAK SIRL CAP STRIP FAT-ON OZ CAB STEAK SIRL CAP STRIP FAT-ON D OZ CAB STEAK SIRL CAP STRIP FAT-ON D OZ CABBHNP STEAK SIRL CAP STRIP FAT-ON D OZ CABBHNP STEAK SIRL CAP STRIP FAT-ON D OZ CAB STEAK SIRL TOP 2\3CUT SKND D OZ CAB STEAK SIRL TOP 2\3CUT SKND D OZ CAB STEAK SIRL CAP STRIP D OZ CAB STEAK SIRL TOP 2\3 CUT SKND D OZ CAB STEAK SIRL TOP 2\3CUT D OZ CAB STEAK SIRL TOP 2\3CUT SKND D OZ BHB/NPM STEAK SIRL TOP 2\3CUT SKND CH D OZ BHB/NPM STEAK SIRL TOP 2\3CUT SKND CH D OZ CAB STEAK SIRL TOP BSBALL SKND D OZ CAB STEAK SIRL TOP BSBALL SKN D OZ CAB STEAK SIRL TOP BSBALL SKINE D OZ CAB STEAK SIRL TOP BSBALL SKND D OZ CAB STEAK SIRL TOP BSBALL SKND D OZ BHB/NPM STEAK SIRL TOP BSBALL SKND CH D OZ BHB/NPM STEAK SIRL TOP BSBALL SKND CH D OZ BHB/NPM STEAK SIRL TOP BSBALL SKND CH D OZ BHB/NPM STEAK SIRL TOP BSBALL SKND CH D OZ BHB/NPM STEAK SIRL TOP BSBALL SKND CH D OZ BHB/NPM STEAK SIRL TOP C\C 1\4IN CH D OZ BHB/NPM STEAK SIRL TOP C\C CH FZN B\P D OZ BHB/NPM STEAK SIRL TOP C\C N\R D OZ CAB STEAK SIRL TOP FULLFC SKND D OZ CAB STEAK SIRL TOP FULLFC SKND D OZ CAB STEAK SIRL TOP C\C SKND D OZ BHB/NPM STEAK SIRL TOP C\C SKND CH D OZ BHB/NPM STEAK SIRL TOP C\C SKND CH OZ BHB/NPM STEAK SIRL TOP C\C SKND CH D OZ BHB/NPM STEAK SIRL TOP C\C SKND CH D OZ BHB/NPM STEAK SIRL TOP C\C STRIP CH D OZ BHB/NPM STEAK SIRL TOP FULLFC SKND CH D OZ BHB/NPM STEAK SIRL TOP FULLFC SKND CH D OZ BHB/NPM STEAK SIRL TOP FULLFC SKND CH D #AVG CAB STEAK SIRL TOPBUTT FIL WHL OZ BHB/NPM STEAK SIRLOIN CAP STRIP CH D OZ CAB STEAK SIRL CAP STRIP D OZ CAB STEAK TOP BUTT FIL CAB D OZ CAB STEAK TOP SIRL C\C STRIP D OZ BKHDCHO STEAK TOP SIRL C\C STRIP CH D 7

8 Tenderloin Often considered the most tender cut of beef; responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for filet mignon. The filet mignon is the most tender cut of beef. It is lean with a fine buttery texture and mild yet succulent flavor. Fork tender, setting the standard for tenderness and taste #AV BHB/NPM BEEF TENDER CUBE 1X1" SEL D #AVG CAB BEEF HANGER TENDER TRMD D #AVG PACKER BEEF TENDER HANGING D #AVG PACKER BEEF TENDER HANGING D #AVG BHB/NPM BEEF TENDER PSMO CH D # BRIGGS BEEF TENDER PSMO SEL D # BRIGGS BEEF TENDER SM\ON PSMO CH D # AV BRIGGS BEEF TENDER TAILS D #AVG BRIGGS BEEF TENDER WAGYU D #AVG BHB/NPM BEEF TENDER WHL SKND COM D #AV BHB/NPM BEEF TENDER WHL SKND N\R D #AV BHB/NPM BEEF TENDER WHL SKND SEL D #AVG CAB BEEF TENDERLOIN PSMO 5UP # BRIGGS BEEF TENDER SM\ON PSMO CH D # BRIGGS BEEF TENDER PSMO SEL D #AVG CAB BEEF TENDERLOIN 190A CAB D OZ BHB/NPM STEAK FILET B\I CH D OZ CAB STEAK FILET BRL D OZ CAB STEAK FILET BRL D OZ CAB STEAK FILET C\C D OZ CAB STEAK FILET C\C D OZ CAB STEAK FILET C\C D OZ CAB STEAK FILET C\C D OZ CAB STEAK FILET C\C OZ CAB STEAK FILET C\C D OZ CAB STEAK FILET C\C OZ CAB STEAK FILET C\C D OZ CAB STEAK FILET C\C D OZ CAB STEAK FILET C\C BULK D OZ CAB STEAK FILET C\C D OZ BHB/NPM STEAK FILET C\C CH D OZ BHB/NPM STEAK FILET C\C CH D OZ BHB/NPM STEAK FILET C\C CH D OZ BHB/NPM STEAK FILET C\C CH D OZ BHB/NPM STEAK FILET C\C CH OZ BHB/NPM STEAK FILET C\C CH D OZ BHB/NPM STEAK FILET C\C CH D OZ BHB/NPM STEAK FILET C\C CH D OZ BHB/NPM STEAK FILET C\C CHEFS PREMIUM D OZ BHB/NPM STEAK FILET C\C CHEFS PREMIUM D OZ BHB/NPM STEAK FILET C\C CHEFS PREMIUM D OZ BHB/NPM STEAK FILET C\C CHEFS PREMIUM D OZ BHB/NPM STEAK FILET C\C CHEFS PREMIUM D OZ BHB/NPM STEAK FILET C\C CHEFS PREMIUM D OZ BHB/NPM STEAK FILET C\C CHEFS PREMIUM D OZ BHB/NPM STEAK FILET C\C CHEFS PREMIUM D OZ BHB/NPM STEAK FILET C\C CH BULK D OZ BHB/NPM STEAK FILET C\C CH BULK D OZ BHB/NPM STEAK FILET C\C CH BULK D OZ BHB/NPM STEAK FILET C\C CH GFT BOX D OZ BHB/NPM STEAK FILET C\C COM D OZ BHB/NPM STEAK FILET C\C COM D 8 D = Demand Status

9 OZ BHB/NPM STEAK FILET C\C COM D OZ BHB/NPM STEAK FILET C\C COM OZ BRIGGS STEAK FILET C\C N\D D OZ BRIGGS STEAK FILET C\C N\D D OZ BRIGGS STEAK FILET C\C N\D D OZ BHB/NPM STEAK FILET C\C N\R D OZ BHB/NPM STEAK FILET C\C N\R D Z BHB/NPM STEAK FILET C\C N\R D OZ BHB/NPM STEAK FILET C\C N\R D OZ BHB/NPM STEAK FILET C\C N\R OZ BHB/NPM STEAK FILET C\C N\R OZ BHB/NPM STEAK FILET C\C N\R OZ BHB/NPM STEAK FILET C\C N\R D OZ BHB/NPM STEAK FILET C\C N\R BULK D OZ BHB/NPM STEAK FILET C\C N\R BULK D OZ BHB/NPM STEAK FILET C\C SEL D OZ BHB/NPM STEAK FILET C\C SEL D OZ BHB/NPM STEAK FILET C\C SEL OZ BHB/NPM STEAK FILET C\C SEL D OZ BHB/NPM STEAK FILET C\C SEL OZ BHB/NPM STEAK FILET C\C SEL OZ BHB/NPM STEAK FILET C\C SEL D OZ CAB STEAK FILET C\C SM-ON D OZ CAB STEAK STRIP BNLS C\C O"TL IW D OZ BHB/NPM STEAK FILET C\C SEL BULK D OZ BHB/NPM STEAK FILET C\C SEL BULK D OZ CAB STEAK FILET E\E D OZ CAB STEAK FILET E\E D OZ CAB STEAK FILET E\E D OZ CAB STEAK FILET E\E D OZ BHB/NPM STEAK FILET E\E CH D OZ BHB/NPM STEAK FILET E\E COM D OZ BHB/NPM STEAK FILET E\E COM D OZ BHB/NPM STEAK FILET E\E COM D OZ BHB/NPM STEAK FILET E\E COM D OZ BHB/NPM STEAK FILET E\E COM D OZ BHB/NPM STEAK FILET E\E COM D OZ BHB/NPM STEAK FILET E\E SEL D OZ BHB/NPM STEAK FILET E\E SEL D OZ BHB/NPM STEAK FILET E\E SELECT D OZ BRIGGS STEAK FILET E\E SM\ON N\R D OZ BRIGGS STEAK FILET E\E SM\ON N\R D OZ BRIGGS STEAK FILET E\E SM\ON N\R D OZ BRIGGS STEAK FILET MEDALLION SEL OZ CAB STEAK FILET MEDLLN D OZ BRIGGS STEAK FILET MEDLLN SEL D OZ BHB/NPM STEAK FILET METRO 1SLIT SEL D OZ BHB/NPM STEAK FILET METRO 2SLIT BULK D OZ BHB/NPM STEAK FILET METRO 1SLT CH BULK D OZ CAB STEAK FILET SM-ON E\E D OZ CAB STEAK FILET SM-ON E\E D OZ CAB STEAK FILET SM-ON E\E D OZ BHB/NPM STEAK FILET SM-ON E\E CH D OZ BHB/NPM STEAK FILET SM-ON E\E SEL D OZ BHB/NPM STEAK FILET SM-ON E\E SEL D OZ BHB/NPM STEAK FILET SM-ON E\E SEL D #AVG BRIGGS STEAK FILET TIPS SEL D # BHB/NPM STEAK FILET TIPS\TAILS FRZN OZ BHB/NPM STEAK HANGER TENDER D OZ BHB/NPM STEAK HANGER TENDER CH D OZ BHB/NPM STEAK HANGER TENDER CH D 9

10 Strip Steak (New York Strip) Bone-In Strip (Kansas City Strip or Shell Steak). The Strip Steak is lean and tender. A robust steak, famous for its classic beef flavor. Full flavored steak that is the choice of the Urban Cowboy #AVG CAB BEEF STRIP LOIN BNLS 0X1 CAB OZ BHB/NPM STEAK STRIP 1\8" 1\8"TL PR RSV D OZ CAB STEAK STRIP B\I 1"TL D OZ CAB STEAK STRIP C\C 1"TL D OZ CAB STEAK STRIP C\C 1"TL BSO D OZ CAB STEAK STRIP C\C 1"TL BSO D OZ CAB STEAK STRIP C\C 1"TL BSO D OZ CAB STEAK STRIP C\C 1"TL BSO OZ CAB STEAK STRIP C\C 1"TL BSO OZ CAB STEAK STRIP C\C 1"TL BSO OZ BHB/NPM STEAK STRIP C\C 1"TL BSO CH OZ BHB/NPM STEAK STRIP C\C 1"TL BSO CH OZ BHB/NPM STEAK STRIP C\C 1"TL BSO CH D OZ BHB/NPM STEAK STRIP C\C 1"TL BSO CH D OZ BHB/NPM STEAK STRIP C\C 1"TL BSO CH OZ BHB/NPM STEAK STRIP C\C 1"TL BSO PR D OZ BHB/NPM STEAK STRIP C\C 1"TL BSO SEL OZ BHB/NPM STEAK STRIP C\C 1"TL BSO SEL OZ BHB/NPM STEAK STRIP C\C 1"TL BSO SEL OZ BHB/NPM STEAK STRIP C\C 1"TL BSO SEL D OZ BHB/NPM STEAK STRIP C\C 1"TL BSO SEL D OZ BHB/NPM STEAK STRIP C\C 1"TL N\R D OZ BHB/NPM STEAK STRIP C\C 1"TL N\R D OZ BHB/NPM STEAK STRIP C\C 1"TL N\R D OZ BHB/NPM STEAK STRIP C\C 1"TL N\R D OZ BHB/NPM STEAK STRIP C\C 1"TL N\R D OZ CAB STEAK STRIP C\C 1"TL PR D OZ CAB STEAK STRIP C\C 1\2"TL BSO D OZ BHB/NPM STEAK STRIP C\C 1\2"TL BSO CH D OZ BHB/NPM STEAK STRIP C\C 1\2"TL BSO CH D OZ BHB/NPM STEAK STRIP C\C 1\2"TL BSO CH D OZ BHB/NPM STEAK STRIP C\C 1\2"TL BSO CH D OZ BHB/NPM STEAK STRIP C\C 1\2"TL BSO SEL D OZ BHB/NPM STEAK STRIP C\C 1\2"TL DOWN D OZ CAB STEAK STRIP C\C 1\4"TL 1\8"BSO D OZ CAB STEAK STRIP C\C 1\8"1\4"TL BSO D OZ CAB STEAK STRIP C\C 1\2"TL BSO D OZ BHB/NPM STEAK STRIP C\C B\I 1"TL SEL OZ CAB STEAK STRIP C\C B\I 1"TL D OZ CAB STEAK STRIP C\C B\I 1"TL D OZ BHB/NPM STEAK STRIP C\C B\I 1"TL CH D OZ BHB/NPM STEAK STRIP C\C B\I 1"TL CH D OZ BHB/NPM STEAK STRIP C\C B\I 1"TL CH D OZ CAB STEAK STRIP C\C N\V 1"TL D OZ CAB STEAK STRIP C\C NAT D OZ AV CAB STEAK STRIP CC NV 1" TAIL CAB D 10 D = Demand Status

$5248945 16 12 OZ BHB/NPM STEAK STRIP E\E 1"TL CH D 5440854 16 10 OZ BHB/NPM STEAK STRIP E\E 1"TL SEL D 5249014 24 8 OZ BHB/NPM STEAK STRIP E\E 1INTAIL SEL D 8695835 24 8 OZ PACKER STEAK STRIP VEIN$

11 OZ BHB/NPM STEAK STRIP E\E 1"TL CH D OZ BHB/NPM STEAK STRIP E\E 1"TL SEL D OZ BHB/NPM STEAK STRIP E\E 1INTAIL SEL D OZ PACKER STEAK STRIP VEIN OZ BHB/NPM STEAK STRIP VEIN 1"TL FRZN OZ BHB/NPM STEAK STRIP VEIN 1"TL FRZN OZ BHB/NPM STEAK STRIP VEIN 1"TL FZN OZ BHB/NPM STEAK STRIP VEIN 1"TL SEL FZN OZ CABBHNP STEAK STRIP VEIN FRZN Lamb & Veal OZ BHB/NPM LAMB CHOP LOIN 1" TL D LB SYS IMP LAMB DICED 1 IN CUBE D # PACKER LAMB GROUND FRZN D OZ BRIGGS LAMB HINDSHANK DOM D #AVG PACKER LAMB LEG BONES D # PACKER LAMB LEG BONE-IN D #AVG BHB/NPM LAMB LEG BNLS DENUDED D #AVG BRIGGS LAMB LEG KABOB 2X2 D OZ BHB/NPM LAMB LOIN CHOP 0"TL COV3 D Z PACKER LAMB RACK FRNCH CAP OFF AUST D PK BHB/NPM LAMB SHANK HIND D #AV PACKER LAMB TENDERLOIN D OZ BHB/NPM VEAL CHOP LOIN D OZ BHB/NPM VEAL CHOP LOIN D OZ BHB/NPM VEAL CHOP LOIN D #AVG BHB/NPM VEAL HINDSHANK OSSO 1ST 2 CUT* D #AV PACKER VEAL HIP BNLS D #AVG STRAUSS VEAL KIDNEY D #AVG PACKER VEAL LEG TBS D #AVG PACKER VEAL LEG WHL FRSH D OZ STRAUSS VEAL LEG SCALLOPINI FRZN D #AV PACKER VEAL LIVER WHL FRSH D # AVG PACKER VEAL LIVER WHL FRESH D #AVG BRIGGS VEAL LOIN CHOP PRTRHS D #AVG BRIGGS VEAL RACK CHOPS END CUT D #AVG BHB/NPM VEAL RACK CHINE OFF SEND ALL D #AVG BHB/NPM VEAL RACK 6 RIB FRCHD D OZ STRAUSS VEAL RIB CHOP 4-6TH BONE FRZN D #AV STRAUSS VEAL SHANK HIND HOCK OFF D OZ BRIGGS VEAL SHANK C/C PRIME 2 D #AVG BRIGGS VEAL SWEET BREAD D #AVG BHB/NPM VEAL STEW FRSH D OZ BHB/NPM VEAL TENDER MEDALLIONS D # PACKER VEAL TOP ROUND CAP-OFF D 11

Chuck Chuck Meat is basically muscle, and the chuck happens to be a heavily exercised area. Luckily, this area contains a great deal of connective tissue, including collagen.

Top Blade (Flat Iron) A relatively new restaurant menu item that is ideal for signature dishes. The flat iron is well marbled, tender and juicy.

5170663 28 6 OZ CAB STEAK CHUCK FLAT IRON D 5170729 16 10 OZ CAB STEAK CHUCK FLAT IRON D 5262181 24 8 OZ CAB STEAK CHUCK FLAT IRON 5262207 16 12 OZ CAB STEAK CHUCK FLAT IRON D 5262227 24 8 OZ BHB/NPM

12 Chuck Chuck Meat is basically muscle, and the chuck happens to be a heavily exercised area. Luckily, this area contains a great deal of connective tissue, including collagen. Collagen melts during cooking, making the meat intensely flavorful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting. Top Blade (Flat Iron) A relatively new restaurant menu item that is ideal for signature dishes. The flat iron is well marbled, tender and juicy. The flat iron is second is tenderness only to the tenderloin OZ CAB STEAK CHUCK FLAT IRON D OZ CAB STEAK CHUCK FLAT IRON D OZ CAB STEAK CHUCK FLAT IRON OZ CAB STEAK CHUCK FLAT IRON D OZ BHB/NPM STEAK CHUCK FLAT IRON CH OZ BKHDCHO STEAK CHUCK FLAT IRON CH D OZ BHB/NPM STEAK CHUCK FLAT IRON CH D OZ BHB/NPM STEAK CHUCK FLAT IRON CH D OZ BHB/NPM STEAK CHUCK FLAT IRON CHOICE D #AV CABBHNP STEAK CHUCK FLAT IRON STK RDY D #AV CAB STEAK FLAT IRON STK READY CAB Teres Major (Shoulder Tender, Bistro Tender, Petite Tender) One of the most tender beef cuts. The Teres Major resembles pork tenderloin in shape in size. The Teres Major is lean yet juicy, with excellent flavor #AV BRIGGS BEEF CHUCK SHLDR TENDER SKND D OZ BKHDCHO BEEF CHUCK SHLDR TERES MAJOR D #AVG CAB BEEF SHOULDER TERES MAJOR #AV CAB BEEF SHOULDER TERES MAJOR CAB D AVG BRIGGS BEEF SHOULDER TERES MAJOR CHO D 12 D = Demand Status

Chuck Steak A good choice for kabobs if well marinated 0995746 10 2 PC PCKRLND BEEF CHUCK FLAP BNLS CH D 7558014 2 5.5#AV CAB BEEF CHUCK FLAP MEAT D 7074402 2 5.

13 Blade Roast An inexpensive cut which lies next to the ribs; more tender than most chuck; makes an excellent roast. Alternatively, the roast can be cut into a ribeye steak, with meat above and below the bone excellent for stir-fry dishes. Chuck Steak A good choice for kabobs if well marinated PC PCKRLND BEEF CHUCK FLAP BNLS CH D #AV CAB BEEF CHUCK FLAP MEAT D #AV BHB/NPM BEEF CHUCK FLAP MEAT CH OZ BHB/NPM BEEF CHUCK SHORT RIB 2BN CH D OZ BHB/NPM BEEF CHUCK SHORT RIB BNLS D OZ BHB/NPM BEEF CHUCK SHORT RIB 2BN CH D OZ BHB/NPM BEEF CHUCK SHORT RIB BNLS D # BRIGGS BEEF CHUCK SHORTRIB CH OZ BHB/NPM STEAK CHUCK BSTRO BONDED CH OZ BHB/NPM STEAK CHUCK BNLS PRTN CH D OZ BHB/NPM STEAK CHUCK BNLS PRTN CH D OZ BHB/NPM STEAK CHUCK BNLS PRTN CH D OZ BHB/NPM STEAK CHUCK FLAP MEAT CH D OZ BHB/NPM STEAK CHUCK FLAP MEAT CH D Other 12 OZ BHB/NPM STEAK Cuts CHUCK SHLDR PUB\RANCH CH D #AVG BHB/NPM BEEF SLICED CARPACCIO D OZ GNSW BEEF GRND PTY 80\20 AUST WAGYU D OZ CAB BEEF GROUND PTY STKBRG D # BRIGGS BEEF GROUND WAGYU FRZN D #AVG CAB BEEF CHUCK GRND 80/20 BULK OZ BRIGGS BEEF PATTY GRND WAGYU FRZN #AVG BRIGGS BEEF BONE D #AVG CAB BEEF BRISKET* D #AVG BRIGGS BEEF BRISKET 1ST CUT N/OFF CH D #AVG CAB BEEF BRISKET CORNED CKS TRM D #AVG CAB BEEF CORNED BRSKT CH CKD 1ST D #AVG PACKER BEEF CLOD TERES MAJOR N/R D #AVG CAB BEEF CHUCK CLOD HEART BNLS #AVG PACKER BEEF FEET CALVES CUT D #AVG BHB/NPM BEEF JULIENNE STRIP #AVG BRIGGS BEEF OXTAIL D # BRIGGS BEEF STEW MEAT CUBED 1\2" D LB PACKER BEEF TONGUE FRSH D #AVG PACKER BEEF TRIPE HNYCMB D 13

Round Round The round consists of lean meat well-suited to long, moist cooking methods. Eye of Round The Eye of Round is a very lean cut, with mild beef flavor.

Top Round This is the most tender part of the round; it can be prepared as pot roast or cut into thick steaks for braised dishes.

14 Round Round The round consists of lean meat well-suited to long, moist cooking methods. Eye of Round The Eye of Round is a very lean cut, with mild beef flavor. On a menu, the Eye of Round may be used in roast beef sandwiches or marinated steaks. Top Round This is the most tender part of the round; it can be prepared as pot roast or cut into thick steaks for braised dishes # AVG PACKER BEEF EYE OF RND CH D #AVG CAB BEEF EYE RND D # AVG PACKER BEEF EYE RND CH MBG#171 D #AVG CAB BEEF ROUND INS TOP CAB #AVG BUCKHD BEEF TOP BUTT HEART KOBE D #AVG BRIGGS BEEF TOP RND DENUDED CH D #AVG CAB BEEF TOP RND COOKED D Beef Round (Steamship Round) On a menu, this traditional cut may be used as roast beef #AVG PACKER BEEF STEAMSHIP RND CH W/HNDL 14 D = Demand Status

Short Plate Short Plate This meat is lean, muscular and very flavorful. It is primarily used for kabobs, fajitas. rolled or stuffed.

Extrememly flavorful and an excellent entree when paired with other bold flavors.

5#AVG BHB/NPM STEAK SKIRT OUTSDE PLD D 5193875 1 35#AVG PACKER BEEF SKIRT OUTSDE PLD D 5254253 24 8 OZ BHB/NPM STEAK SKIRT OUTSIDE D Flank Steak This steak has a great flavor, and

15 Short Plate Short Plate This meat is lean, muscular and very flavorful. It is primarily used for kabobs, fajitas. rolled or stuffed. Skirt Steak Mentioned on the menu as fresh BBQ brisket or as corned beef. Known as the original fajita steak, and may be menued stuffed or rolled. Extrememly flavorful and an excellent entree when paired with other bold flavors OZ CAB BEEF SKIRT OUTSDE D # BRIGGS BEEF SKIRT OUTSDE PLD D OZ BRIGGS STEAK SKIRT OUTSDE D OZ CAB STEAK SKIRT OUTSDE D #AVG BHB/NPM STEAK SKIRT OUTSDE PLD D #AVG PACKER BEEF SKIRT OUTSDE PLD D OZ BHB/NPM STEAK SKIRT OUTSIDE D Flank Steak This steak has a great flavor, and should be sliced thin against the grain for maximum chewability. Use to make the classic London broil. Typically on the menu as fajitas or flank steak. A thin, flat and extremely flavorful cut #AVG CAB BEEF FLANK D # CAB BEEF FLANK STEAK #AV BRIGGS BEEF FLANK STEAK CH D #AVG BHB/NPM BEEF FLANK STEAK WAGYU D 15

Rib Rib Tender and flavorful ribs can be cooked any number of ways. Most recipes call for ribs to be roasted, sauteed, pan-fried, broiled, or grilled.

A seven-bone prime rib roast can be quite a hefty addition to the dinner table. It is great for a crowd, but for a small family a bone roast will do.

9721572 1 16-19# CAB BEEF EXPORT RIB CAB 16-19#* D 4607834 1 14#AVG CAB BEEF RIBEYE 112A PR D 5917133 2 15# UP CAB BEEF RIBEYE LIPON 5917273 2 13.5DN CAB BEEF RIBEYE LIPON BNLS CAB 9160441 1 13.

16 Rib Rib Tender and flavorful ribs can be cooked any number of ways. Most recipes call for ribs to be roasted, sauteed, pan-fried, broiled, or grilled. Rib Roast/Prime Rib Known as a standing rib roast (bone left in), or without the bone for convenient slicing. Excellent when dry roasted. A seven-bone prime rib roast can be quite a hefty addition to the dinner table. It is great for a crowd, but for a small family a bone roast will do. The Prime Rib is the menu name, rather than a USDA grade. The Rib Roast provides a combination of rich flavor, juiciness, tenderness and has generous marbling throughout # CAB BEEF EXPORT RIB CAB 16-19#* D #AVG CAB BEEF RIBEYE 112A PR D # UP CAB BEEF RIBEYE LIPON DN CAB BEEF RIBEYE LIPON BNLS CAB # BRIGGS BEEF RIBEYE LIPON CH D # UP BRIGGS BEEF RIBEYE LIPON PR D #AVG BHB/NPM BEEF RIBEYE LIPON WAGYU D LB PACKER BEEF SHORT RIB D OZ BHB/NPM BEEF SHORT RIB PRTN D OZ BHB/NPM BEEF SHORT RIB PRTN D #AVG PACKER BEEF SHORT RIB 3BN CH D OZ BHB/NPM BEEF SHORT RIB PRTN D 16 D = Demand Status

17 Ribeye Cut from the rib section, these tender steaks can be purchased bone-in or as boneless rib-eye. The Ribeye steak is rich and juicy with robust flavor and generous marbling throughout. One of the most tender beef cuts OZ BKHDCHO STEAK RIBEYE 1" TAIL CH D OZ BKHDSEL STEAK RIBEYE 1"TL SEL D OZ CAB STEAK RIBEYE B\I 1"TL D OZ CAB STEAK RIBEYE B\I 1"TL D OZ BHB/NPM STEAK RIBEYE B\I 1"TL CH D OZ BHB/NPM STEAK RIBEYE B\I 1"TL CH D OZ BHB/NPM STEAK RIBEYE B\I 1"TL CH D OZ BHB/NPM STEAK RIBEYE B\I 1"TL CH D OZ BHB/NPM STEAK RIBEYE B\I CH D Z CAB STEAK RIBEYE B\I FRNCH D Z CAB STEAK RIBEYE B\I FRNCH D Z CAB STEAK RIBEYE B\I FRNCH Z BHB/NPM STEAK RIBEYE B\I FRNCH CH D Z BHB/NPM STEAK RIBEYE B\I FRNCH CH D Z BHB/NPM STEAK RIBEYE B\I FRNCH CH D OZ BKHDSEL STEAK RIBEYE B\I FRNCH SEL D OZ BKHDSEL STEAK RIBEYE B\I FRNCH SEL D OZ CAB STEAK RIBEYE BNLS 0"TL D OZ CAB STEAK RIBEYE BNLS 0"TL D OZ CAB STEAK RIBEYE BNLS 0"TL D OZ BHB/NPM STEAK RIBEYE BNLS 0"TL CH D OZ BHB/NPM STEAK RIBEYE BNLS 0"TL SEL D OZ CAB STEAK RIBEYE BNLS 1"TL D OZ CAB STEAK RIBEYE BNLS 1"TL D OZ CAB STEAK RIBEYE BNLS 1"TL D OZ CAB STEAK RIBEYE BNLS 1"TL D OZ CAB STEAK RIBEYE BNLS 1"TL D OZ CAB STEAK RIBEYE BNLS 1"TL D OZ BHB/NPM STEAK RIBEYE BNLS 1"TL CH D OZ BHB/NPM STEAK RIBEYE BNLS 1"TL CH D OZ BHB/NPM STEAK RIBEYE BNLS 1"TL CH D OZ BHB/NPM STEAK RIBEYE BNLS 1"TL CH D OZ BHB/NPM STEAK RIBEYE BNLS 1"TL CH D OZ BHB/NPM STEAK RIBEYE BNLS 1"TL L\E CH D OZ BHB/NPM STEAK RIBEYE BNLS 1"TL N\R D OZ BHB/NPM STEAK RIBEYE BNLS 1"TL N\R D OZ BHB/NPM STEAK RIBEYE BNLS 1"TL N\R D OZ BHB/NPM STEAK RIBEYE BNLS 1"TL N\R D OZ BHB/NPM STEAK RIBEYE BNLS 1"TL SEL D OZ BHB/NPM STEAK RIBEYE BNLS 1"TL SEL D OZ BHB/NPM STEAK RIBEYE BNLS 1"TL SEL OZ BHB/NPM STEAK RIBEYE BNLS 1IN TAIL SEL D OZ CABBHNP STEAK RIBEYE SPLITBN D Z CAB STEAK RIBEYE SPLITBN FRCHD D OZ CABBHNP STEAK RIBEYE SPLITBN FRCHD D OZ CAB STEAK RIBEYE SPLITBN FRCHD A\G D OZ CAB STEAK RIBEYE SPLTBN D OZ BHB/NPM STEAK RIBEYE SPLTBN 1"FRNCH CH D OZ CABBHNP STEAK RIBEYE SPLTBN FRCHD D OZ BHB/NPM STEAK RIBEYE SPLTBN FRCHD CH D OZ BHB/NPM STEAK RIBEYE SPLTBN FRNCH CH D 17

18 Brisket & Shank Beef Brisket Brisket Flat Brisket Point Shank Cross Cut Short Plate Short Ribs Skirt Steak Flank Flank Steak Flap Chuck Flat Iron Top Blade Steak Chuck Roast Chuck Arm Roast Mock Tender Steak Short Loin Bone-in Strip Steak, Shell Steak Strip Steak Filet of Strip Sirloin Center Cut Sirloin Steak Sirloin Steak Mock Tender Roast Shoulder Clod Roast Shoulder Center Steak, Ranch Steak Petite Chuck Tender Roast Shoulder Tender Medallions Strip Roast Tenderloin Roast Coulotte Steak Filet of Sirloin Cross Rib Roast, English Roast Sierra Cut Denver Cut, Underblade steak Country-style Chuck Ribs Chuck Short Ribs T-bone Steak Porterhouse Steak Tri-tip Steak Tri-tip Roast Ball Tip Steak Ball Tip Roast Chuck Eye Steak Chuck Eye Roast Rib Ribeye Steak, Delmonico Prime Rib, Ribeye Roast Filet Mignon Tenderloin Steak Hanger Steak, Hanging Tender Bottom Sirloin Flap Meat Round Rump Roast Top Round London Broil Top Round Roast Round Petite Tender Steaks Filet of Rib Rib Satay Cubed Steak Other Beef Kabob Stew Beef Stir-fry Beef Top Round Steak Bottom Round Steak Bottom Round London Broil Ribeye Roast Cowboy Steak Fajita Beef Rib Steak Short Ribs Bottom Round Roast Eye of Round Roast Eye of Round Steak Sirloin Tip Roast Ground Beef Back Ribs Chef Cut Ribeye Sirloin Tip Center Roast Sirloin Tip Center Steak Sirloin Tip Side Steak Butterfly Top Round Steak 18 Some photos courtesy of the National Cattlemen s Beef Association. Visit for cooking methods and recipe ideas. KEY Grill Marinate & Grill Braise Sauté Roast Cooking time under 30 minutes

$Pork 7342985 1 30#AVG PACKER PORK BACK RIBS 2DN FRZN D 6616603 6 8#AVG NIMAN PORK BELLY SK\ON TRIMMED D 7485521 1 10#AVG NIMAN PORK CHEEK NAT FRZN D 5177658 14 12 OZ BHB/NPM PORK CHOP B\I C\C 2BN$

19 Pork #AVG PACKER PORK BACK RIBS 2DN FRZN D #AVG NIMAN PORK BELLY SK\ON TRIMMED D #AVG NIMAN PORK CHEEK NAT FRZN D OZ BHB/NPM PORK CHOP B\I C\C 2BN FRCH OZ BHB/NPM PORK CHOP B\I C\C FRCH OZ BHB/NPM PORK CHOP B\I C\C FRCHD D OZ BHB/NPM PORK CHOP B\I C\C RIB\LOIN D ZAVG BHB/NPM PORK CHOP B\I C\C FRCHD D OZ BHB/NPM PORK CHOP BNLS C\C D OZ BHB/NPM PORK CHOP BNLS C/C* D OZ BHB/NPM PORK CHOP B/I C/C FRCHD* D OZ BHB/NPM PORK CHOP RIB FRNCH 1"TL NIMAN D # PACKER PORK FAT CAUL FRZN D #AVG PACKER PORK FEET PIG D OZ BHB/NPM PORK CHOP B\I C\C FRCHD D #AVG BRIGGS PORK LOIN C/C BNLS D #AVG BRIGGS PORK LOIN 8BONE CHINE/FTHR OFF D OZ BRIGGS PORK LOIN CHOP BNLS W/POCKET D #AVG BRIGGS PORK LOIN CHOP CC W/POCKET D #AV NIMAN PORK LOIN FRSH BNLS CC D #AVG BHB/NPM PORK RACK 10BN D #AVG BRIGGS PORK RACK KUROBUTA D /5 LB NIMAN PORK RIB RACK 10 BONE FRSH D #AV NIMAN PORK SHANK HIND SKLS FZN D #AVG NIMAN PORK TENDERLOIN FULL LENGTH D Special Sauces LB VERMONT CREAM CREME FRAICHE #AVG BONEWKS GLACE DEMI DE PORC (PORK) D #AVG BONEWKS GLACE DEMI DE POULET (CHICKEN) D LB CULINRT GLACE DEMI DE POULET(CHICKEN) D # CULINRT GLACE CHICKEN DE POULET RSTD D #AVG BONEWKS GLACE DEMI DE VEAU ELITE D LB CULINRT GLACE DEMI VEAL(ELITE) D # CULINRT GLACE LAMB D'AGNEAU D # CULINRT GLACE MIX DE CARNARD (DUCK) D LB CULINRT GLACE VEAL 1 LB D # CULINRT GLACE VEAL 1# D 19

20 Specialty Items #AVG NUESKE BACON SLAB APPLE SMOKED D #AVG PACKER BACON TURKEY SLI LAYOUT D #AVG NUESKE BACON SLI APLWD SMKD 16/ OZ AV PACKER BUFFALO PTY FRZN # BRIGGS CHICKEN BRST AIRLINE 8 OZ D # AVG PACKER CHICKEN BRST CUTLET SPLIT 10 OZ D #AVG PACKER CHICKEN BRST SPLT SKIN ON 8 OZ D #AVG PACKER CHICKEN LIVER FRSH D # BRIGGS CHICKEN WHL NAT ORGANIC D #AVG BRIGGS CHICKEN WHL FREE RANGE D #AVG HOLLY CHICKEN WOG WHL D #AVG HOLLY CHICKEN WHL WOG D #AVG BRIGGS CHICKEN BRST AIRLINE SKON 6-8Z D OZ HUDVFGR DUCK BREAST SMK APPLE D OZ MAPLEAF DUCK BREAST BNLS RAW FRZN D OZ MAPLELF DUCK HALF RSTD ROTISS D LB PACKER DUCK LEG D PC BRIGGS DUCK LEG CONFIT MOULARD D #UP PACKER DUCK WHL GRADE A D #AG PACKER FOIE GRAS DUCK "B" FRESH D # BRIGGS FRANK BEEF 4\1 WAGYU D #AVG BROADLF FRANK BEEF WAGYU 16X1 FZN D #AVG PACKER HAM CKD BNLS NAT SHAPE SMFLD D # BRIGGS HAM PROSCIUTTO IMPORTED D #AVG NUESKE HAM SPIRAL HNY D LB BRIGBOX HAM TASSO D #AVG DANIELE PANCETTA PORK ITAL BAC OZ PACKER QUAIL WHL SEMI-BNLS FRZN D # PACKER SALMON SMKD SLI NORW D #AVG DUCKTRP SALMON SMOKED SLI WNTR HARBOR D #AVG NODINES SAUSAGE ANDOUILLE # BRIGGS SAUSAGE BOUDIN BLANC 4 OZ D # BRIGGS SAUSAGE BOUDIN NOIR 4 OZ D #AVG BINKERT SAUSAGE BRATWURST 4X1 CKD D #AVG PACKER SAUSAGE CHICKEN ANDOUILLE 4OZ D LB AV BRIGBOX SAUSAGE CHORIZO MEXICAN D #AVG FABRIQE SAUSAGE GARLIC FRCH D #AVG BINKERT SAUSAGE KNOCKWURST 4X1 D #AVG BINKERT SAUSAGE PORK BAUERNWURST 4X1 D # BRIGGS SAUSAGE PORK HALF SMOKES HOT D #AVG BRIGGS SAUSAGE PORK HALF SMOKES MILD D OZ BRIGGS SAUSAGE PORK IRSH BNGR 5:1 D #AVG BINKERT SAUSAGE PORK WEISSWURST 4X1CKD D #AVG PACKER SAUSAGE TOULOUSE FRZN D #AVG NICKS SAUSAGE TURKEY LINK 2OZ D #AVG PACKER SQUID TUBE&TENT CLEAN 5-8 IN #AV PACKER VENISON RACK FRCHD D 20 Sysco Eastern Maryland Pocomoke, MD D = Demand Status

A Guide to Beef Cuts. American Beef Cuts. Front Quarter. Hind Quarter. Other Cuts. Most common sources for roasts and hamburgers

A Guide to Beef Cuts. American Beef Cuts. Front Quarter. Hind Quarter. Other Cuts. Most common sources for roasts and hamburgers Product Line Beef A Guide to Beef American Beef Front Quarter Chuck Rib Loin Round Most common sources for roasts and hamburgers Short Ribs Rib Eye Steak Prime Rib Shortloin - T-Bone & Porterhouse steaks