Beef Eater MODULE 8 Product Information Download

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Round

IMPS/NAMP 166B

Beef Round, Rump and Shank

Partially Off, Handle On

(Baron of Beef, Steamship Round)

IMPS/NAMP 168

Beef Round, Top (Inside), Untrimmed

IMPS/NAMP 169

Beef Round, Top (Inside)

IMPS/NAMP 169A

Beef Round, Top (Inside), Cap Off

IMPS/NAMP 167

Beef Round, Knuckle (Tip)

IMPS/NAMP 167A

Beef Round, Knuckle (Tip), Peeled

IMPS/NAMP 167D

Beef Round, Knuckle (Tip), Peeled,

2-Piece (167E +167F)

IMPS/NAMP 167E

Beef Round, Knuckle (Tip),

Center Roast (IM)

IMPS/NAMP 171B

Beef Round, Outside Round (Flat)

IMPS/NAMP 171D

Beef Round, Outside Round,

Side Muscle Removed (IM)

IMPS/NAMP 171E

Beef Round, Outside Round,

Side Roast (IM)

IMPS/NAMP 171C

Beef Round, Eye of Round (IM)

BEEF

MODULE 8

PRODUCT INFORMATION, ROASTS

Where Oven Roasts Come From

Chuck

IMPS/NAMP 114E PSO1

Beef Chuck, Shoulder (Clod),

Arm Roast

(Beef Clod Heart or Beef

Shoulder Center Roast)

IMPS/NAMP 116D

Beef Chuck, Chuck Eye Roll

(Beef Chuck Eye Roast)

IMPS/NAMP 116H

Beef Chuck, Chuck Eye (IM)

Rib – Bone In

(Beef Standing Rib, Beef

“Prime” Rib)

IMPS/NAMP 107

Beef Rib, Oven-Prepared

IMPS/NAMP 109

Beef Rib, Roast-Ready

IMPS/NAMP 109A

Beef Rib, Roast-Ready, Special

(feather bones removed)

IMPS/NAMP 109D

Beef Rib, Roast-Ready, Cover Off,

Short-Cut (Export Style)

IMPS/NAMP 109E

Beef Rib, Ribeye Roll, Lip-On, Bone In

(Export Style)

Rib – Boneless

(Beef Ribeye Roast, Boneless

Beef “Prime” Rib, Boneless

Beef Rib Roast)

IMPS/NAMP 110

Beef Rib, Roast-Ready, Boneless

IMPS/NAMP 112A

Beef Rib, Ribeye, Lip On

IMPS/NAMP 112

Beef Rib, Ribeye Roll

IMPS/NAMP 112C

Beef Rib, Ribeye (IM)

Loin

(Beef Tenderloin Roast,

Chateaubriand, Filet

Mignon Roast)

IMPS/NAMP 189, 189A

Beef Loin, Tenderloin, Full

IMPS/NAMP 190, 190A

Beef Loin, Tenderloin, Full, Side

Muscle Off, Defatted

IMPS/NAMP 191, 191A, 191B

Beef Loin, Tenderloin, Butt

IMPS/NAMP 192

Beef Loin, Tenderloin, Short

Loin

(Beef Strip Loin)

IMPS/NAMP 175

Beef Loin, Strip Loin, Bone In

IMPS/NAMP 180

Beef Loin, Strip Loin, Boneless

Sirloin

(Beef Sirloin, Beef Top Butt)

IMPS/NAMP 184, 184A

Beef Loin, Top Sirloin Butt, Boneless

IMPS/NAMP 184B

Beef Loin, Top Sirloin Butt,

Center-Cut, Boneless, Cap Off (IM)

IMPS/NAMP 184D

Beef Loin, Top Sirloin, Cap (IM)

IMPS/NAMP 184E

Beef Loin, Top Sirloin Butt, Boneless,

2-Piece (184B +184D)

IMPS/NAMP 184F

Beef Loin, Top Sirloin Butt, Center

Cut, Boneless, Seamed, 2-Piece

(smaller piece referred to as

Baseball Cut)

IMPS/NAMP 185B

Beef Loin, Bottom Sirloin Butt, Ball

Tip, Boneless

(Beef Ball Tip, Beef Sirloin)

IMPS/NAMP 185C, 185D

Beef Loin, Bottom Sirloin Butt, Tri-Tip,

Boneless (IM)

(Beef Tri-Tip)

(IM = Individual Muscle)

Summary of Contents for MODULE 8

Page 1: ...MODULE 8 Contents Where Oven Roasts Come From Oven Roasts Where Pot Roasts Come From Pot Roasts Briskets Funded by The Beef Checkoff Product Information Roasts ...

Page 2: ... Beef Rib Roast Ready Cover Off Short Cut Export Style IMPS NAMP 109E Beef Rib Ribeye Roll Lip On Bone In Export Style Rib Boneless Beef Ribeye Roast Boneless Beef Prime Rib Boneless Beef Rib Roast IMPS NAMP 110 Beef Rib Roast Ready Boneless IMPS NAMP 112A Beef Rib Ribeye Lip On IMPS NAMP 112 Beef Rib Ribeye Roll IMPS NAMP 112C Beef Rib Ribeye IM Loin Beef Tenderloin Roast Chateaubriand Filet Mign...

Page 3: ... varying patron tastes It also allows you to offer large portion specials when needed making your menu flexible and versatile Oven roasts are ideal for signature dishes prepared with your special rub sauce or seasoning Customers are often willing to pay a premium for a signature menu items and oven roasted beef roasts provide the stunning presentation and memorable experience that consumers crave ...

Page 4: ...e addition of diced roast beef n Create salad specials like a Greek Beef Salad Roast Beef Caesar Cowboy Cobb Thai Beef Salad or Roast Nicoise n Offer entrée specials using roast beef pasta pizza Santa Fe Style Roast Beef with southwestern spices or Kung Pao Beef Premium Vs Value Oven Roasts Premium Roasts Beef Tenderloin Roast Beef Rib Roast Beef Ribeye Roast Beef Strip Loin Roast Value Roasts Bee...

Page 5: ...r Clod Arm Roast n Beef Round Outside Round Flat n Beef Loin Bottom Sirloin Butt Tri Tip Roast n Beef Loin Tenderloin Roast User s Guide Grid Oven Roasts 4 Classic Beef Dishes Beef Tenderloin 189 189A 190 190A Beef Rib 103 107 109 109A 109D 110 Beef Ribeye 109E 112A 112 Beef Strip Loin 180 Rump Shank Partially Off Handle On Steamship 166B Beef Top Round 168 169 169A Beef Round Knuckle 167 167A Bee...

Page 6: ...ck and the short loin most popular menuing application for the beef rib cut n The term prime used with this cut many times does not indicate the grade U S Prime n Another impressive application involves cutting off a portion from the roast adding a dry rub and then grilling to order 2 menu items when you offer Prime Rib and Cowboy Steak Rib Boneless Beef Ribeye Roast Boneless Beef Prime Rib Bonele...

Page 7: ...PSMO another name for the full tenderloin with the side muscle on and all outside fat removed IMPS NAMP 189A n Silver Skin connective tissue that surrounds the major tenderloin muscle n Peeled all outside fat and connective tissue removed Loin Beef Strip Loin 175 Beef Loin Strip Loin Bone In 180 Beef Loin Strip Loin Boneless n Typically cut into steaks but can also be roasted n Range from 8 to 14 ...

Page 8: ...neless IM Beef Ball Tip Beef Sirloin n Less tender than Top Sirloin 185C 185D Beef Loin Bottom Sirloin Butt Tri Tip Boneless IM Beef Tri Tip n A west coast favorite and one of the best kept secrets n Classic cut grilled in the Santa Maria BBQ n Triangular shape provides varying degrees of doneness n Can be roasted grilled broiled or done on the rotisserie n A multitude of serving ideas sliced with...

Page 9: ...hods n Great when thinly sliced for sandwiches n More economical cut 171B Beef Round Outside Round Flat 171D Beef Round Outside Round Side Muscle Removed IM n Works well with slow roasting barbecue or moist heat cooking n Great for stews shredded for tamales hash and cassoulet n Tenderizing is recommended n More economical cut 171C Beef Round Eye of Round IM Beef Eye Round n Works with dry or mois...

Page 10: ... IMPS NAMP 167D Beef Round Knuckle Tip Peeled 2 Piece 167E 167F IMPS NAMP 167E Beef Round Knuckle Tip Center Roast IM IMPS NAMP 171B Beef Round Outside Round Flat IMPS NAMP 171D Beef Round Outside Round Side Muscle Removed IM IMPS NAMP 171E Beef Round Outside Round Side Roast IM IMPS NAMP 171C Beef Round Eye of Round IM IMPS NAMP 171F Beef Round Bottom Round Heel Briskets IMPS NAMP 120 Beef Briske...

Page 11: ...rature over the proper length of time converts the collagen a type of connective tissue into tender gelatin Here are some benefits to you as an operator as well as to your patrons to cooking under cover n It helps build profits because more economical beef cuts allow for increased margins while having the perception of a higher cost menu item n A large supply of economical beef cuts that are easy ...

Page 12: ... that are among the top five most tender muscles in the entire carcass n 114E consists of the large muscle system of the thick end of the clod menu as mock brisket or pot roast n Offers operators value because it s an economical cut that can be used in a variety of entrees pot roasts stews soups stroganoff shredded fillings for tacos and sandwiches 11 Classic Beef Dishes Beef Round Knuckle 167 167...

Page 13: ...Roast IM n Great taste at an economical price provides good profit opportunities n Perfectly suited to today s comfort foods and ethnic trends n Less tender require long slow simmering n Great for high volume cooking reheats well Round 171B Beef Round Outside Round Flat 171D Beef Round Outside Round Side Muscle Removed IM 171E Beef Round Outside Round Side Roast IM n Perfectly suited to today s co...

Page 14: ... popular sandwiches and value entrees n Adapts well to dry rubs mops or marinades n Ideal for slow cooking or braising n Deckle is the fat and lean between the bone and the main muscle of the brisket n Corned Beef Brisket is made by pickling or curing fresh brisket the name is derived from the corns or coarse grains of salt traditionally used to preserve beef 13 BEEF BRISKET POINT HALF BEEF BRISKE...

Page 15: ...superficial pectoral muscle from a boneless brisket no less than 1 2 inch thick at any point trimmed practically free of fat n IMPS NAMP 120C No 120A and 120B packaged together Traditional Preparation Styles n Texas Style Traditionally Texas Barbecued Beef Brisket is rubbed with a dry rub consisting of sugar salt pepper paprika and ground red pepper It s quickly seared then smoked at a low tempera...

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