Beef Cuts Foodservice

CHUCK RIB LOIN SIRLOIN ROUND
BRISKET PLATE FLANK
BEEF CUTS
FOR FOODSERVICE
CHUCK CHUCK ROLL
116A Beef Chuck, Chuck Roll
ORDER SPECIFICATIONS
• Quality grade
• Different arm length portion
exclusions - ventral cut
• Removal of Subscapularis
CHUCK EYE (DELMONICO STEAK)

1116D PSO:1 Beef Chuck, Chuck Eye Roll Steak, Boneless
• Prepared from item 116D
• Quality grade
• Thickness or portion weight
• Tied or netted
• Longissimus dorsi muscle
must be on one side of the steak
COOKING METHOD
Dry heat
RECOMMENDED MENU APPLICATIONS

Steak entrée; roast beef; slice for Philly cheese steak;
shred beef for appetizers or sandwiches
COUNTRY-STYLE RIBS
1116D PSO:2 Beef Chuck, Chuck Eye Roll Steak, Boneless
• Prepared from item 116D
• Quality grade
• Portion weight
COOKING METHOD
Moist or moist then dry heat

Boneless rib or BBQ entrée; shred for appetizers,
sandwiches, wraps, salads, pizza topping or pasta sauces
AMERICA’S BEEF ROAST SHOULDER CLOD
116D Beef Chuck, Chuck Eye Roll 114 Beef Chuck, Shoulder (Clod)
ORDER SPECIFICATIONS ORDER SPECIFICATIONS

• Tied or netted • Quality grade
• Should be practically free of fat • Long or short cut
• Removal of Teres major
COOKING METHOD • Removal of Infraspinatus
Dry heat

FLAT IRON STEAK
Carving station, special occasions/banquets; slice thin for sandwiches 1114D PSO:1 Beef Chuck, Shoulder (Clod), Top Blade
DENVER STEAK • Quality grade
1116G Beef Chuck, Under Blade, Center-Cut Steak • Removal of internal and external
connective tissue – denuded
ORDER SPECIFICATIONS • Specify 1114D for portions
• Prepared from item 116G • Portion weight
• Quality grade
• Thickness (optimal thickness 3/4”) COOKING METHOD
• Removal of connective tissue – denuded Portioned Flat Iron Steak
Dry heat
• Benefits from tenderization
• Recommend 21 day aging RECOMMENDED
MENU APPLICATIONS
COOKING METHOD Center of the plate steak; slice into strips for
stir-fry/skewers, salads, sandwiches and fajitas
Dry heat

Steak entrée; fajitas; slice for appetizers, sandwiches and salads RANCH STEAK
1114E PSO:1 Beef Shoulder, Arm Steak
• Prepared from item 114E PSO:1
• Quality grade
• Removal of connective
tissue – denuded
• Removal of elbow tendon
COOKING METHOD
Dry heat

Breakfast or lunch steak; slice into strips for for stir-fry, skewers/ kabobs
PETITE TENDER
114F PSO:1 Beef Chuck, Shoulder Tender (IM)
• Quality grade
tissue – denuded
• Specify 1114F for portioned medallions
COOKING METHOD
Dry heat

Slice into medallions; serve whole as petite Chateaubriand;
slice for steak sliders or salad topper
RIB RIB ROAST
109E Beef Rib, Ribeye Roll, Lip-On, Bone In (Export Style)
• Quality grade
• Fat cover
• Weight range
• No surface fat present
• Length of tail (lip)
• Never tied or netted
RIB STEAK
1103 Beef Rib, Rib Steak, Bone In
• Quality grade
• Thickness of surface fat
• Length of tail (lip)
COOKING METHOD
Dry heat

Center of the plate steak; serve whole or slice off bone for presentation
COWBOY STEAK
1103B Beef Rib, Rib Steak, Bone In, Frenched
• Quality grade
• Length of bone
COOKING METHOD
Dry heat

Center of the plate steak; serve whole or slice off bone for presentation
RIBEYE, BONELESS RIBEYE CAP
112A Beef Rib, Ribeye, Lip-On 112D Beef Rib, Ribeye Cap (IM), Spinalis Dorsi

• Quality grade • Quality grade
• Fat cover • Portion weight
• Length of tail (lip) • Removal of connective tissue
• Weight range • Specify PSO:1 to purchase with Complexus muscle
• Tied or netted
COOKING METHOD
COOKING METHOD Dry heat
Dry heat
RECOMMENDED MENU APPLICATIONS Steak entrée; roast whole and slice for upscale ingredient use
Steak entrée; slice for sandwiches, salads or wraps (fajitas, ramen, sandwiches); roll and stuff for pinwheels
RIBEYE STEAK RIBEYE CAP STEAK

1112A Beef Rib, Ribeye Steak, Lip-On, Boneless 1112D Beef Rib, Ribeye Cap Steak (IM)

• Thickness or portion weight • Portion weight
• Thickness of surface fat • Removal of connective tissue
• Length of tail (lip) • Specify PSO:1 to purchase with Complexus muscle
• Also known as Spinalis Dorsi
COOKING METHOD
Dry heat COOKING METHOD
Dry heat
RECOMMENDED MENU APPLICATIONS RECOMMENDED MENU APPLICATIONS
Steak entrée; slice for sandwiches, salads or wraps Steak entrée; slice for upscale ingredient use (fajitas, ramen)
RIBEYE ROLL STEAK BACK RIBS

1112 Beef Rib, Ribeye Roll Steak, Boneless
124 Beef Rib, Back Ribs
• Quality grade
• Chine and thoracic vertebrae removed
• Whole or half
• Portioned by number of rib bones
• Removal of the tail (lip)
COOKING METHOD
COOKING METHOD
Moist or dry heat
Dry heat
Rotisserie/spit-roasted beef; smoked beef ribs
Steak entrée; shave and griddle for salads,
wraps or sandwiches like Philly cheese steak
RIBEYE FILET
1112C Beef Rib, Ribeye Steak (IM)
• Quality grade
COOKING METHOD
Dry heat

Steak entrée; filet “flights”; slice for upscale ingredient use
(fajitas, ramen, sandwiches)
LOI N SHORT LOIN
174 Beef Loin, Short Loin, Short-Cut
• Quality grade
• Length of tail
• Weight range
PORTERHOUSE STEAK
1173 Beef Loin, Porterhouse Steak
• Quality grade
• Tail length
COOKING METHOD
Dry heat

Center of the plate steak entrée
T-BONE STEAK
1174 Beef Loin, T-Bone Steak
• Quality grade
• Tail length
COOKING METHOD
Dry heat

Center of the plate steak entrée; fan off the bone and serve
for premium presentation
STRIP LOIN STRIP FILET
180 Beef Loin, Strip Loin, Boneless 1180B Beef Loin, Strip Loin Steak, Split, Boneless

• Length of tail • Thickness or portion weight
• Thickness of surface fat • Thickness of surface fat
• Weight range
COOKING METHOD
COOKING METHOD Dry heat
Dry heat
RECOMMENDED MENU APPLICATIONS New filet item; filet “flights”
Steak entrée; slice into strips for stir-fry, skewers, salads,
sandwiches; carving station
WHOLE TENDERLOIN
190 Beef Loin, Tenderloin, Full, Side Muscle Off, Defatted
STRIP STEAK
1179 Beef Loin, Strip Loin Steak, Bone In ORDER SPECIFICATIONS
• Quality grade
• Specify 189A to purchase
• Quality grade side muscle on 190A
• Thickness or portion weight • Specify 190A to purchase skinned
• Thickness of surface fat (denuded), side muscle off
• Tail length • Removal of connective tissue –
denuded
• Specify 1179A to purchase center-cut
• Weight range
COOKING METHOD
COOKING METHOD
Dry heat
Dry heat
Center of the plate steak entrée; fan off the bone and
Steak entrée; slice to add premium appeal to small plates,
serve for premium presentation
sandwiches, pastas, salads and more
STRIP STEAK, BONELESS

1180 Beef Loin, Strip Loin Steak, Boneless
TENDERLOIN FILET (FILET MIGNON)
1190A Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned
• Quality grade
• Quality grade
• Specify 1189A to purchase defatted,
• Thickness of surface fat side muscle on
• Tail length • Specify 1190 to purchase defatted,
• Specify 1180A to purchase center-cut side muscle off
COOKING METHOD
Dry heat COOKING METHOD
Dry heat
Center of the plate steak entrée; thinly slice for ingredient use RECOMMENDED MENU APPLICATIONS
in sandwiches, soups Center of the plate steak entrée; slice for use in appetizers, salads,
sandwiches, wraps and bowls; poach for elegant beef entrée; sous vide/sear
SI R LOI N TOP SIRLOIN
184 Beef Loin, Top Sirloin Butt, Boneless
• Quality grade
• Weight range
TOP SIRLOIN STEAK

1184 Beef Loin, Top Sirloin Butt Steak, Boneless
• Quality grade
Portioned Top
• Specify 1184A to purchase without Sirloin Steak
the Gluteus accessorius and
Gluteus profundus
• Specify 1184B to purchase center-cut (Cap off) – Gluteus medius muscle only
COOKING METHOD
Dry heat

Steak entrée; slice for sandwiches, salads, wraps and bowls
TOP SIRLOIN FILET

1184F Beef Loin, Top Sirloin Butt Steak, Center-
Cut, Boneless, Seamed Dorsal Side (IM)
• Quality grade
• Tied or netted Gluteus medius
muscle only
COOKING METHOD
Dry heat

Steak entrée; slice for sandwiches, salads, fajitas; slice into strips for kabobs
SIRLOIN CAP (COULOTTE) TRI-TIP
184D Beef Loin, Top Sirloin, Cap, Boneless (IM) 185D Beef Loin, Bottom Sirloin Butt, Tri-Tip, Boneless, Defatted (IM)

• Thickness of surface fat • Removal of fat
• Portion weight • Removal of connective
tissue – denuded
COOKING METHOD • Weight
Moist or dry heat
COOKING METHOD
Dry heat – indirect grill
Roast whole and slice across the grain for fajitas, tacos or sandwiches;
steak entrée RECOMMENDED MENU APPLICATIONS
Slice for steak entrée; slice thin for sandwiches, salads and burritos; BBQ beef
sandwiches; pasta topping
COULOTTE STEAK
1184D Beef Loin, Top Sirloin Cap Steak, Boneless (IM)
TRI-TIP STEAK
ORDER SPECIFICATIONS 1185D Beef Loin, Bottom Sirloin Butt, Tri-Tip Steak, Defatted (IM)
• Quality grade
• Removal of fat ORDER SPECIFICATIONS
• Removal of connective tissue – denuded • Quality grade
• Thickness of surface fat • Removal of fat
• Cut against the direction of the muscle fiber • Removal of connective tissue – denuded
• Thickness or portion weight • Specify 1185C to purchase with surface fat
COOKING METHOD • Thickness or portion weight
Dry heat • Cut against the direction of the muscle fibers
RECOMMENDED MENU APPLICATIONS COOKING METHOD

Steak entrée; slice thinly and fan on plate or serve in sandwiches, salads and wraps Dry heat

PETITE SIRLOIN STEAK Slice for steak entrée; slice thin for sandwiches, salads and burritos; BBQ beef
1185B Beef Loin, Bottom Sirloin Butt, Ball Tip Steak sandwiches; pasta topping
• Quality grade SIRLOIN BAVETTE
• Removal of fat 185A Beef Loin, Bottom Sirloin Butt, Flap, Boneless (IM)
• Removal of connective tissue – denuded
185B • Quality grade
• Removal of fat
• Specify 185B to purchase whole
tissue – denuded
• Cut against the direction of the muscle fibers
COOKING METHOD
• Specify 1185A to portion
Dry heat • Benefits from tenderization
Steak entrée; slice thinly for salads, sandwiches, stir-fry, COOKING METHOD
small-plate and “steak flight” applications Dry heat

Ideal for “Steak Frites”; steak entrée; slice for sandwiches,
salads, wraps; slice into strips for stir-fry
R OU ND STEAMSHIP ROUND
166B Beef Round, Rump and Shank Partially Off, Handle On
• Quality grade
• Removal of shank meat
• Portion weight: 30 to 50 pounds
COOKING METHOD
Dry heat – slow roast
RECOMMENDED
MENU APPLICATIONS
Slice for roast beef entrée; sandwiches, salads;
ideal for carving stations and buffets
TOP ROUND
169 Beef Round, Top (Inside)
• Quality grade
• Specify 169A to purchase
without cap (Gracilis) or
soft side (Pectineus and Sartorius) attached
• Specify 169D to purchase with cap (Gracilis) and without the soft side
(Pectineus and Sartorius)
• Whole or cut into two equal sections
COOKING METHOD
Moist or dry heat

Slice thin for fajitas, pasta, stir-fry and sandwiches like Philly cheese steak,
French dip, Italian beef sandwiches; dice for roast beef hash; marinate,
broil and slice for London Broil; country fried steak
TOP ROUND STEAK OUTSIDE ROUND
1169 Beef Round, Top (Inside) Round Steak 171B Beef Round, Outside Round (Flat)
(shown with rump removed)
• Quality grade ORDER SPECIFICATIONS
• Removal of heavy • Quality grade
connective tissue • Removal of heavy
• Removal of cap (Gracilis) connective tissue
• Removal of soft side muscles (Pectineus and Sartorius) • Specify 171D for removal
of side muscle (Biceps femoris ishiatic head)
• Specify 171G for rump portion only
COOKING METHOD
COOKING METHOD
Moist or dry heat
Moist or dry heat
Slice thin for fajitas, pasta, stir-fry and sandwiches;
Braise (mosit heat) in sauce for tender steak entrée; slice to serve over pasta;
dice for roast beef hash; country-fried steak
country-fried steak; pound thin and sear; slice for London Broil
TOP ROUND CAP STEAK

169B Beef Round, Top (Inside), Cap (IM)
EYE OF ROUND
171C Beef Round, Eye of Round (IM)
• Quality grade ORDER SPECIFICATIONS
• Thickness of surface fat • Quality grade
• Removal of surface fat • Thickness of surface fat
• Removal of connective tissue • Removal of heavy connective tissue
• Weight • Benefits from tenderization
COOKING METHOD
COOKING METHOD Moist heat
Moist or dry heat RECOMMENDED MENU APPLICATIONS
RECOMMENDED MENU APPLICATIONS Roast whole and slice as entrée; slice thinly for sandwiches or salads;
Slice for French Dip/ Italian Beef Sandwiches; dice for roast beef hash; soups and stews
marinate, broil and slice for London Broil; cut into cubes for soups/stews
SIRLOIN TIP (KNUCKLE)

167A Beef Round, Sirloin Tip (Knuckle), Peeled
• Quality grade
• Removal of fat (peeled)
• Whole or split
COOKING METHOD
Moist or dry heat

Slice thin for Philly cheese steak and roast beef; cut thicker for Swiss steak;
cut into cubes for soups/stews
BR I SK ET WHOLE BRISKET
120 Beef Brisket, Deckle-Off, Boneless
• Quality grade
• Removal of brisket point
• Removal of surface fat
• Removal of connective tissue – denuded Brisket point
• Specify 119 to purchase with deckle-on
COOKING METHOD
Moist or dry heat – indirect grill

Slice thin for sandwiches, salads and BBQ specialities;
cure and simmer for corned beef; shred for tacos, fajitas, pasta topping
PL AT E SHORT RIBS
123 Beef Short Ribs
• Quality grade
123A, 123B,
or 123C
• Specify raw material source: 123A,

123, or 123C
• Specify 123D to purchase boneless
• Specify “Flanken Style” for portions cut 123D
at right angle to rib bones
• Specify width of cut
• Specify number of ribs per portion
COOKING METHOD
Dry heat for thinner cuts, moist heat for thicker cuts

Plate for rib presentations; shred for sandwiches, pasta topping or
gravy and BBQ sauces
OUTSIDE SKIRT STEAK

121C Beef Plate, Outside Skirt (IM)
• Quality grade
• Removal of the membrane – skinned
• Portion by weight
COOKING METHOD
Dry heat

Slice thin for steak entrée, sandwiches, fajitas, tacos,
pasta topping and salads
INSIDE SKIRT STEAK

121D Beef Plate, Inside Skirt (IM)
• Quality grade
COOKING METHOD
Dry heat

Slice thin for steak entrée, sandwiches, fajitas, tacos,
pasta topping and salads
FLA N K /MI SC FLANK STEAK
193 Beef Flank, Flank Steak (IM)
• Quality grade
COOKING METHOD
Dry heat

Steak entrée; slice thinly and fan on plate or serve in sandwiches,
salads, wraps, fajitas and tacos
HANGER STEAK
140 Beef, Hanging Tender (IM)
• Quality grade
• Removal of fat
• Removal of connective tissue – denuded
• Cut against the direction of the muscle fibers
• Whole or portion by weight
• Specify 1140 to portion
COOKING METHOD
Dry heat

Steak entrée; slice for use in fajitas, tacos and salads
GROUND BEEF
137 Ground Beef, Special
ORDER BY SPECIFIC PRIMAL PORTIONS

Style 1: Ground Beef, Special
Style 2: Ground Beef, Chuck
Style 3: Ground Beef, Round
Style 4: Ground Beef, Sirloin
ORDER BY SPECIFIC FAT CONTENT

Fat Content – Unless otherwise specified, the fat content shall be 20% fat. The
purchaser may specify a different fat content provided it does not exceed 30%.

Burgers/sliders; filling for sandwiches, wraps, chili, meatloaf, soup,
stroganoff and pasta topping
CUT FINDER F O R F O O D S E R V I C E
Steak (Economy—Marinating Recommended)
Steak, Breakfast (Marinating Recommended)

Shredded Beef (Mexican / Barbecued Beef)
Filet Mignon / Chateaubriand / Tournedos
Use this at-a-glance guide to help identify the best beef
Steak, Cubed / Chicken Fried / Fingers

French Dip / Italian Beef Sandwiches
cuts to use for the most common foodservice applications.
Sliced Beef in Gravy / BBQ Sauce
Rotisserie / Spit-Roasted Beef

l Indicates cuts that are highly recommended
Steak, NY Strip / Strip Steak
Steak, T-Bone / Porterhouse
Stew / Pot Pies / Turnovers

for certain types of menu items; these cuts
Roast Beef (High Quality)
Skewered Steak / Satay

will produce optimal results
Salad Toppings, Grilled

Pot Roast (Moist Heat)
Pasta Toppings, Grilled
Roast Beef (Economy)
Steak (High Quality)
Stir Fry (Marinated)

Philly Cheese Steak
* Indicates alternative cuts that produce
Beef Sandwiches
Kabobs / Fondue
acceptable results
London Broil
6 Indicates uses for leftovers of these cuts
Steak, Swiss
Stroganoff
Prime Rib
listed in numerical order by IMPS/NAMP
Beef Ribs
Smoked
Fajitas
Hash
Soup
CHUCK
CHUCK ROLL 116A l * * l * l * * * * l
CHUCK EYE (DELMONICO STEAK) 1116D PSO:1 6 l l l * * l
COUNTRY-STYLE RIBS 1116D PSO:2 l l l l l * l l l l
AMERICA’S BEEF ROAST 116D BEEF l l
DENVER STEAK 1116G l l l * l l l l * * l l
SHOULDER CLOD 114 6 6 l * l * l l l l
FLAT IRON STEAK 1114D PSO:1 * l 6 * * * * * l l l l l l l l
RANCH STEAK 1114E PSO:1 * l 6 * * * * * * l l * l l * * * l *
PETITE TENDER 114F PSO:1 * l l l l * * l l l l l l l
RIB
RIB ROAST 109E 6 6 6 6 l l l 6 l 6 l l
RIB STEAK 1103 l l
COWBOY STEAK 1103B l l
RIBEYE, BONELESS 112A 6 6 * * * l l l * 6 l * l l
RIBEYE STEAK 1112A l l l
RIBEYE ROLL STEAK 1112 l l l
RIBEYE FILET 1112C l l l
RIBEYE CAP 112D l l
RIBEYE CAP STEAK 1112D * l l l l l l l
BACK RIBS 124 l * l
LOIN
SHORT LOIN 174 6 l * * l l
PORTERHOUSE STEAK 1173 6 l l l
T-BONE STEAK 1174 l l l l
STRIP LOIN 180 6 * l l l l * l * l l *
STRIP STEAK 1179 l l
STRIP STEAK, BONELESS 1180 l l l l l
STRIP FILET 1180B l l l
WHOLE TENDERLOIN 190 l l l l l l * l * l l l l
TENDERLOIN FILET (FILET MIGNON) 1190A
SIRLOIN
TOP SIRLOIN 184 l * 6 l l l l * * l l l * * * l l * l l * * l l
TOP SIRLOIN STEAK 1184 l l l l l l l l l l
TOP SIRLOIN FILET 1184F l l l l l l l l l l
SIRLOIN CAP (COULOTTE) 184D * * 6 * l l * * l * l * l * l * l l * * * * l l
COULOTTE STEAK 1184D l l l l
PETITE SIRLOIN STEAK 185B * l 6 * * * * * * * * l l l l l * * *
TRI-TIP 185D l l l l l l l
TRI-TIP STEAK 1185D l l l l l l l
SIRLOIN BAVETTE 185A l * * * * * * * * l * l * l l * * *
ROUND
STEAMSHIP ROUND 166B 6 6 l * l 6
TOP ROUND 169 * l 6 * l * * l * l * * * * * l l * * * l *
TOP ROUND STEAK 1169 l l l l l l l
TOP ROUND CAP STEAK 169B l l l l l l l
OUTSIDE ROUND 171B l 6 l * l * l l l l *
EYE OF ROUND 171C * 6 * * * * * * * l * l *
SIRLOIN TIP (KNUCKLE) 167A * * 6 * l 6 l * l 6 * * * * * * * * * * *
BRISKET
WHOLE BRISKET 120 * l l l l l * l *
PLATE
SHORT RIBS 123 l * 6
OUTSIDE SKIRT STEAK 121C l * l * * * * * *
INSIDE SKIRT STEAK 121D l * l * * * * * *
FLANK/MISC
FLANK STEAK 193 l l l * l l l l * * * l
HANGER STEAK 140 l l l l l
GROUND BEEF 137 l l l l l
©2014 FEDERATION OF STATE BEEF COUNCILS
For more ways to extend beef across your menu,
go to BeefFoodservice.com
Numbering system refers to IMPS: Institutional Meat

Purchase Specifications. IM: individual muscle.

Beef Cuts Foodservice

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Beef Cuts Foodservice

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CHUCK RIB LOIN SIRLOIN ROUND

BRISKET PLATE FLANK

CHUCK EYE (DELMONICO STEAK)

RECOMMENDED MENU APPLICATIONS

RECOMMENDED MENU APPLICATIONS

ORDER SPECIFICATIONS ORDER SPECIFICATIONS

RECOMMENDED MENU APPLICATIONS

RECOMMENDED MENU APPLICATIONS

RECOMMENDED MENU APPLICATIONS

RECOMMENDED MENU APPLICATIONS

RECOMMENDED MENU APPLICATIONS

RECOMMENDED MENU APPLICATIONS

ORDER SPECIFICATIONS ORDER SPECIFICATIONS

RIBEYE STEAK RIBEYE CAP STEAK

ORDER SPECIFICATIONS ORDER SPECIFICATIONS

RIBEYE ROLL STEAK BACK RIBS

RECOMMENDED MENU APPLICATIONS

RECOMMENDED MENU APPLICATIONS

RECOMMENDED MENU APPLICATIONS

ORDER SPECIFICATIONS ORDER SPECIFICATIONS

STRIP STEAK, BONELESS

TOP SIRLOIN STEAK

RECOMMENDED MENU APPLICATIONS

TOP SIRLOIN FILET

RECOMMENDED MENU APPLICATIONS

ORDER SPECIFICATIONS ORDER SPECIFICATIONS

RECOMMENDED MENU APPLICATIONS COOKING METHOD

RECOMMENDED MENU APPLICATIONS

RECOMMENDED MENU APPLICATIONS

RECOMMENDED MENU APPLICATIONS

TOP ROUND CAP STEAK

SIRLOIN TIP (KNUCKLE)

RECOMMENDED MENU APPLICATIONS

RECOMMENDED MENU APPLICATIONS

• Specify raw material source: 123A,

RECOMMENDED MENU APPLICATIONS

OUTSIDE SKIRT STEAK

RECOMMENDED MENU APPLICATIONS

INSIDE SKIRT STEAK

RECOMMENDED MENU APPLICATIONS

RECOMMENDED MENU APPLICATIONS

RECOMMENDED MENU APPLICATIONS

ORDER BY SPECIFIC PRIMAL PORTIONS

ORDER BY SPECIFIC FAT CONTENT

RECOMMENDED MENU APPLICATIONS

Steak (Economy—Marinating Recommended)

Steak, Breakfast (Marinating Recommended)

Steak, Cubed / Chicken Fried / Fingers

Sliced Beef in Gravy / BBQ Sauce

Rotisserie / Spit-Roasted Beef

Steak, NY Strip / Strip Steak

Steak, T-Bone / Porterhouse

Stew / Pot Pies / Turnovers

Roast Beef (High Quality)

Skewered Steak / Satay

Salad Toppings, Grilled

Roast Beef (Economy)

Steak (High Quality)

Stir Fry (Marinated)

Numbering system refers to IMPS: Institutional Meat

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