CapitalizinG On your cuts An easy guide to upscaling value cuts of meat
RecipeS for SuccesS Grow your steak sales with eight signature recipes based on value steak cuts, culinary trends and the great taste of A.1. Steak Sauce. Improve Steak Sales in 3 steps step1 Beef up on value-cut varieties Learn about the wide array of underutilized cuts, old and new. step2 Select signature recipes Discover preparations that are both on-budget and on-trend. step3 Plan promotions Leverage point-of-sale displays to promote these exciting recipes to your customers. Table Tents Menu Inserts
step1 Beef up on value-cut varieties Understanding the underutilized These underutilized cuts can be just as mouthwatering as higher-cost steaks when prepared properly. Their balance of premium flavor and affordability makes them perfect solutions for improving steak sales in a tender economy. Established Value Cuts Emerging Value Cuts Tender Flat Iron Steak/Top Blade A very tender, juicy, well-marbled boneless cut from the beef chuck shoulder clod. Serve just like a strip or ribeye. Petite Tender/Shoulder Tender/Medallions A tender cut from the beef chuck shoulder clod, similar in shape and recommended preparation to a pork tenderloin. Defining Trait Beefy Juicy Top Sirloin A succulent yet lean boneless cut, and the most tender of the economical sirloin steaks. Perfect for big eaters on a budget. Ribeye The excellent marbling of this popular cut gives it a remarkably juicy, rich flavor. Ranch Cut Steak/Shoulder Center A versatile cut from the beef chuck shoulder with the taste and texture of top sirloin. Serve whole or slice for sandwiches and salads. Sirloin Tip Center & Sirloin Tip Side Two tender, lean, economical cuts from the beef round knuckle (not the sirloin). Marinate to increase juiciness. Delmonico Its juicy flavor and premium texture is similar to a ribeye s because it is cut from an adjoining area of the chuck roll. Denver A juicy, generously marbled and costeffective alternative to strip steak, cut from the chuck roll. Firm Flank Steak A thin, flat cut that is very flavorful but moderately tough. Offers great flexibility and ease of handling. Skirt Steak Similar to a flank steak in rich flavor, but slightly tougher. To reduce chewiness, it should always be sliced across the grain. Western Griller Steak/ Outside Round A very lean, thick and easy-to-portion cut from the beef round. Marinate and carve into thin slices across the grain.
step2 Select signature recipes Creative Classics Grilled Ribeye with Glazed Mushrooms A juicy 14-oz. boneless ribeye topped with button mushrooms that have been glazed with A.1. Steak Sauce. Glazed Mushrooms Unsalted butter 18 oz. 2-1/4 cups Button mushrooms, quartered 6 lb. 7-1/2 qt. A.1. Original Steak Sauce 27 fl. oz. 3 cups Ground black pepper - 1 Tbsp. Steak/Assembly Boneless beef ribeye steaks, 14 oz. each 21 lb. 24 each Crispy onion straws 3 lb. 3 qt. Potatoes, thick cut, fried 3 lb. 120 slices Glazed Mushrooms: MELT butter in ovenproof sauté pan on medium heat. Add mushrooms; sauté 5 min. or until browned. Add A.1. Original Steak Sauce and pepper; toss to evenly coat mushrooms. BAKE in 300 F convection oven 15 min., tossing every 5 min. Remove from oven; set aside. GRILL 1 steak until desired doneness. Place 1/2 cup onion straws on one side of plate; top with steak and 1/2 cup mushrooms. Arrange 5 potato slices on other side of plate. Prepare using any variety of mushrooms. Garlic & Lemon Pepper Crusted Flat Iron Steak An incredibly tender 8-oz. flat iron steak encrusted with garlic, herbs and spices, and drizzled with A.1. Steak Sauce. Crust Garlic, minced 4.8 oz. 1 cup Fresh thyme leaves 0.67 oz. 1/2 cup Lemon pepper seasoning 2 oz. 1/2 cup Extra virgin olive oil 2 fl. oz. 1/4 cup Steak/Assembly Beef flat iron steaks (8 oz. each) 12 lb. 24 each A.1. Original Steak Sauce 27 fl. oz. 3 cups Crust: SAUTÉ garlic, thyme and lemon pepper seasoning in hot oil in nonstick skillet on medium-low heat 1 min. or until garlic is softened. GRILL 1 steak to rare doneness. Place on sizzle plate; spread 1 Tbsp. crust mixture. Finish cooking in 350 F standard oven to desired doneness. PLACE steak on plate; drizzle steak with 2 Tbsp. A.1. Original Steak Sauce. Prepare using A.1. Thick & Hearty Steak Sauce. Culinary Trend 52 % of consumers say new and unique flavors drive their restaurant visits 1
Ethnic Excitement Tuscan Flat Iron Steak Tender slices of flat iron steak, tomato and arugula drizzled in a balsamic vinaigrette made with A.1. Steak Sauce. Vinaigrette A.1. Original Steak Sauce 14.4 fl. oz. 1-1/2 cups Balsamic glaze 4 fl. oz. 1/2 cup Extra virgin olive oil 24 fl. oz. 3 cups Steaks/Assembly Cherry tomatoes, halved 4.5 lb. 3 qt. Beef flat iron steaks, grilled to desired doneness 9 lb. 24 each Arugula 7.2 oz. 3 qt. Vinaigrette: WHISK together A.1. Original Steak Sauce, balsamic glaze and oil. TOSS 1/2 cup tomatoes with 1 Tbsp. vinaigrette; let stand 1 to 2 min. CUT 1 grilled steak into 1/2-inch-thick slices; arrange on one side of serving plate. Place 1 cup tomatoes in center of plate. Top tomatoes with 1/2 cup arugula. Drizzle 2 Tbsp. vinaigrette on plate and over steak. Note: Let cooked steak rest 3 to 5 min. before slicing. Sweet Chipotle-Bacon Relish Stuffed Sirloin A succulent 8-oz. sirloin stuffed with a smoky blend of caramelized onions, bacon, chipotle peppers and A.1. Steak Sauce. Yield: 8 servings Caramelized Onions OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak, small dice 1.9 lb. 24 slices Unsalted butter 8 oz. 1 cup Yellow onions, sliced 5 lb. 1 gal. Light brown sugar, packed 8 oz. 1 cup Canned chipotle peppers in adobo sauce, finely chopped 2.4 oz. 1/4 cup A.1. Original Steak Sauce 14.4 fl. oz. 1-1/2 cups Steaks Boneless beef sirloin steaks (8 oz. each), 1-inch thick 4 lb. 8 each Salt - 1 tsp. Black pepper - 1 tsp. Caramelized Onions: COOK OSCAR MAYER Bacon in large sauté pan on medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Add butter and onions to reserved drippings; cook on low heat 45 min. or until onions are caramelized, stirring occasionally. Add sugar; cook until melted, stirring frequently. Stir in bacon, chipotle peppers and A.1. Original Steak Sauce; keep warm until ready to use. CUT 2-inch-long slit in side of 1 steak to make pocket for stuffing. Season steak with salt and black pepper. Grill to rare doneness. Remove from heat. STUFF steak with 1/3 cup onion mixture; place on small sheet pan. Finish cooking in 350 F standard oven until desired doneness. Prepare using 8-oz. boneless center-cut pork chops. Culinary Trend 75 % of consumers have eaten some type of ethnic food at a restaurant in the past month 2
Comfort Cuts Chicken Fried Flank Steak A hearty flank steak coated in A.1. Steak Sauce and deep-fried. Served with two fried eggs and a peppercorn gravy. Beef flank steaks, tenderized 6 lb. - A.1. Original Steak Sauce 54 fl. oz. 1-1/2 qt. Flour 3 lb. 3 qt. Eggs, beaten 96 fl. oz. 48 each Prepared béchamel sauce, heated 96 oz. 3 qt. Peppercorns, cracked - 1/2 cup Eggs, fried sunny side up 96 oz. 48 each COAT 1 steak thoroughly in 1/4 cup A.1. Original Steak Sauce. Dredge in 1/2 cup flour, then 2 eggs, then again in flour. Deep-fry at 350 F for about 3 min.; turn. Fry another 3 min. or until golden brown. COMBINE 1/2 cup béchamel and 1 tsp. peppercorns to make gravy. Keep warm. SERVE steak with 2 fried eggs and gravy. Note: For more flavor, marinate steaks in A.1. Original Steak Sauce for 1 hr. or more before dredging in flour and eggs. Au Gratin Sirloin Steak A thick 10-oz. sirloin steak topped with A.1. Steak Sauce and cheesy potatoes, served on a bed of grilled scallions. Au Gratin Potatoes Béchamel sauce 24 oz. 3 cups Large baking potatoes, sliced 1/8-inch thick* 2.6 lb. 3 each KRAFT CHEDASHARP Pasteurized Process American Cheese Shred 12 oz. 3 cups Milk 6 fl. oz. 3/4 cup Steak Beef sirloin steaks (10 oz. each), 1-inch thick 15 lb. 24 each Salt - 1 Tbsp. Pepper - 1 Tbsp. A.1. Original Steak Sauce 27 fl. oz. 3 cups Scallions, flash grilled 2.5 lb. 96 each Au Gratin Potatoes: COAT 3 half-hotel pans with cooking spray. Pour 4 oz. béchamel sauce into each prepared pan; top with 14 oz. potato slices, overlapping to make even layer. Cover with remaining sauce. SPRINKLE 1 cup KRAFT CHEDASHARP over sauce in each pan; then drizzle 1/4 cup milk along sides of pan to moisten. Cover with foil. Bake in 350 F convection oven 15 min. REMOVE foil. Bake potatoes additional 3 to 5 min. or until bubbly and browned. Cut potatoes in each pan into 4x2-1/2-inch rectangles. SEASON 1 steak with salt and pepper. Grill to desired doneness. Top with 1 oz. A.1. Original Steak Sauce and 1 potato rectangle. Serve over bed of 4 grilled scallions. *How to Slice the Potatoes: Use a mandoline to get even slices and ensure even cooking. Culinary Trend 43 % more menu mentions of flank steak have occurred since 2006. 3 Comfort cuts like flank steak pair perfectly with comfort brands like A.1.
Sizzling Sandwiches Skirt Steak Sliders Rich slices of grilled skirt steak on a fresh roll, topped with A.1. Steak Sauce, plum tomato, bacon and onions., 1 slider each Beef skirt steaks, grilled to medium doneness, thinly sliced 3 lb. - Slider buns, split - 24 each A.1. Original Steak Sauce 14.4 fl. oz. 1-1/2 cups Plum tomatoes, halved, oven roasted 1.5 lb. 12 each OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak, cooked 12 oz. 24 slices Crispy onion straws 6 oz. 3 cups PLACE 2 oz. sirloin on heel of bun. Top with 1 Tbsp. A.1. Original Steak Sauce, 1 tomato half, 1 OSCAR MAYER Bacon slice, 2 Tbsp. onions and top of bun. Prepare using sun-dried tomatoes. Philly Beef Steak Seasoned beef sirloin topped with caramelized onions and peppers, cheese and A.1. Steak Sauce, served on a grilled baguette. Beef sirloin steaks (4 oz. each), 1-inch thick 6 lb. 24 each Salt - 1-1/2 tsp. Pepper - 1-1/2 tsp. French bread baguettes, cut into 6-inch lengths, split 4.5 lb. 24 each Onions, sliced 2.25 lb. 2 qt. Green peppers, cut into strips 2.25 lb. 2 qt. Red peppers, cut into strips 2.25 lb. 2 qt. Vegetable oil - 1/2 cup A.1. Original Steak Sauce 27 fl. oz. 3 cups KRAFT Cheez Whiz Pasteurized Process Cheese Sauce 3 lb. 1-1/2 qt. SEASON 1 steak with salt and pepper; grill to desired doneness. Remove from heat; let stand 2 min. Meanwhile, grill cut sides of 1 baguette until lightly toasted. SAUTÉ 1/3 cup each onions, green peppers and red peppers in 1 tsp. oil in skillet on medium heat 5 min. or until caramelized. PLACE baguette on plate. Cut steak into 1/4-inch-thick strips; place on baguette. Top with 2 Tbsp. A.1. Original Steak Sauce, onion mixture and 1/4 cup KRAFT Cheez Whiz. Place under salamander for 8 sec. or until cheese is melted. Prepare using A.1. Thick & Hearty Steak Sauce. Culinary Trend 48 % of all restaurants serve a variation of a steak sandwich 4
step3 Plan promotions voicing the value Start thinking of ways you can tell customers about your new steak items. Running themed promotions like Family Night or bundling your special steaks with special wines can help build excitement around your new offerings. Once you have a great idea, announce your steak specials and promotions with eye-catching merchandising. Customize materials with our suggested menu descriptions (provided with each recipe), or with your own descriptions. Order your custom merchandising at A1Culinary.com Table Tents For more information or to order custom merchandising, visit kraftfoodservice.com Menu Inserts 1. Technomic Flavor Consumer Trend Report 2011 2. Mintel Oxygen-Ethnic Foods 2011 3. Data Essentials, January 2011 4. Menu Trend DIRECT, Sandwich Report, 2011 Find us on 1 800 537 9338 kraftfoodservice.com Sign up online for Kraft Works, a free program designed to help build your business. 2014 Kraft Foods I I