Adding Steak to the Menu - Gordon Food Service
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Adding Steak to the Menu
Gordon Food Service®
Table of Contents 3
Program Overview ............................................ 4
Benefits of Using Portion Proteins .................. 4
Branding Matrix ................................................ 5
Primals Matrix.................................................... 6
Beef Doneness Reference................................ 6
Using your USDA Meat Grading ........................................ 7
resources Length of Tail Difference
on Strip Loin Steaks.......................................... 7
We’ve designed this unique brochure as Beef Tenderloin Steaks..................................... 8
a steak reference guide that combines Beef Ribeye Steaks ........................................ 10
back-of-house and front-of-house Beef Porterhouse & T-Bone Steaks .............. 12
information. It’s made for you to sit
Beef Strip Loin Steaks ................................... 14
down with your Gordon Food Service®
Customer Development Specialist to learn Beef Top Sirloin, Center-Cut Steaks............. 16
the differences between the flavor, trim, Beef Top Sirloin, Semi Center-Cut Steaks ... 18
and specifications of the beef, pork, veal,
Beef Top Sirloin Cap (Coulotte) Steaks........ 20
and lamb we offer. We’ve also included
Beef Ball Tip Steaks....................................... 22
menu descriptions and specific recipes for
each featured protein item. Beef Flat Iron Steaks...................................... 24
This brochure includes our most popular Beef Skirt Steaks ............................................ 26
protein sizes but is not inclusive of our Beef Chuck Tender Steaks ............................ 28
entire offering. If you don’t see what you Beef Hanging Tender Steaks ........................ 30
need, ask your Customer Development
Beef Brochette Meat ..................................... 32
Specialist about additional cuts and sizes.
Beef Tenderloin Tips & Medallions .............. 34
Pork Loin Chops............................................. 36
Pork Rib Chops .............................................. 38
Veal Loin Chops ............................................. 40
Veal Rib Chops............................................... 42
Lamb Loin Chops........................................... 44
Lamb Rib Chops ............................................ 46
Recipe prices reflect beef costs as of Spring 2010.
4
Program Overview Benefits of Using
Features & Benefits
Portion Proteins
The Gordon Food Service portion protein program has been
developed to exceed your portioned beef, pork, veal, and lamb Portion Cost Control
requirements in a way that helps you to feel comfortable entrusting
Know the exact number of portions in each box of
us with this important part of your operation.
protein purchased.
The program also provides you with a choice of four branded product
Trim Specification—No waste, no further trimming; each piece
solutions: Gordon Signature®, Premium Angus Beef™, GFS®, and
is ready to be prepared for cooking.
Kitchen Essentials®.
Exact Portion Sizes—No additional “give-away” by cutting
To provide your customers with both consistent-quality steak in house.
products and peace of mind, our steak-cutting suppliers perform
Consistent Quality—Steaks are the same size, shape, and weight
daily product safety testing and sampling procedures that exceed
so there are no displeased customers.
those stipulated by the USDA, and beyond those conducted by
Control Overhead Costs—Less refrigeration space needed and
many other steak-cutters in the industry. Furthermore, their unique
less equipment and maintenance.
product coding and tracking procedures ensure that all Gordon
Food Service steaks can be traced from the processing plant to No Loss Due to Spoilage—Vacuum-sealed packaging maintains
and extends the total shelf life of the meat.
the operator.
Limit Pilferage—Inventory can be entrusted to a limited number
of employees and responsibility for inventories are fixed.
Packaging & Product Attributes
Each master case is an approximately 12-pound sturdy preprinted
master with the final portion count dependent on the size of the
Tender-Steak Dining Experiences
target portion. Wet Aging—Steaks are already aged to perfection and ready
for cooking.
There are two layers of steaks in each box with a slip-sheet
in between to help distribute the weight of the second layer, Jaccarded—Steaks are blade-tenderized for improved tenderness.
protect the shape of the steaks, and prevent leaks from being More consistent sourcing of raw material used for steaks.
generated in the vacuum-packaging.
Uniform Steaks—Eliminate over/under cooking issues and train
One end panel has a printed adhesive case label that clearly states grill cooks to produce a more consistent finished product.
the Gordon Food Service reorder number, product description,
production date, USDA establishment number, USDA grade, and
exact weight. Reduced Labor Cost
Aging is a minimum of 21 days (wet-aged), prior to portion cutting, Steaks are ready to be prepared for cooking. Operator does not
to ensure optimal tenderness. This ideal aging specification is need to employ a skilled meat cutter.
validated by numerous tests that have been conducted by several Inventory Control—Small case sizes, no spoilage, smaller
universities using shear test equipment. inventory, control of loss due to pilferage.
Total expected shelf life is 21 days from the production date for Limits trips to the emergency room and limits Workers’
boneless cuts, and 14 days from date of production for bone-in cuts, Compensation claims.
when the product is held at a constant proper storage temperature
Less specialty equipment, such as saws and knives, required for
of 28–34°F.
cutting steaks.
Gordon Food Service employs innovative packaging molds
Allows better controls over multiple business units and operations.
and high-quality vacuum-sealing equipment that preserve both
freshness and the natural shape of the portion steaks. These
allow us to guarantee that our steaks will reach the operator in Food Safety
optimal condition. HACCP Inspection—Steaks are processed under strict internal
process controls and constant inspection by the United States
Department of Agriculture (USDA).
Easier Sanitation Maintenance—Limited cross-contamination
due to elimination of in-house cutting.
5
Branding Matrix
Steak Brand Brand Target Brand Product Customer Competitive
Program Position Personality Customer Attributes Attributes Attributes Brand
Uncompromising Premier quality. Enjoys fine dining. Premium, USDA USDA Prime, Looking for the US Foodservice
quality. Distinctive Elite selection. Influenced more Prime graded, hand- middle meats “best" steak (Stockyards
taste.™ Exclusive taste. by creating selected, aged beef only, upscale experience, not Prime), SYSCO
“the dining for best flavor and packaging—like price-sensitive. (Certified Prime),
experience” vs. ultimate tenderness. fine chocolates, PFG (CAB Prime)
menu pricing. 21+ days aged.
Trendy. Fresh, never
frozen.
Exceptional beef. Great-tasting Higher-end, Premium USDA Fresh, never frozen Steak-lover, SYSCO
Extraordinary steak, premium casual, and all- Choice graded, USDA Choice, seeking an (Certified
flavor.™ selections. family restaurants, a USDA-Certified upper two-thirds, uncompromising Angus Beef),
with reputation Premium Beef modest or better dining experience. US Foodservice
for steaks. Program, ensuring marbling, 21+ (Stockyards
the highest possible days aged. Choice),
quality Angus beef. PFG (Certified
Creekstone
Angus.)
Natural Our best selection An all-family steak Mid-scale, Minimally processed. Superior, natural Discerning Natural programs.
Products and value.™ focused on quality independent No added flavor. Fresh, customers looking
and consistency. “snappy casual” ingredients, artificial never frozen. for a premium,
and family-style. colors, or flavoring. USDA Choice or natural beef
Looking for natural No growth hormones USDA Select. experience.
beef experience. or steroids. No
antibiotics within 300
days prior to harvest.
Our best selection An all-family steak Mid-scale, USDA-graded USDA Choice or All-family, SYSCO
and value.™ focused on quality independent beef with excellent USDA Select. mainstream, (Butcher Block),
and consistency. “snappy casual” flavor, tenderness, Wide variety middle income, US Foodservice
and family-style. and superior value of cuts 21+ and somewhat (Cattleman’s
for casual dining days aged. value-conscious. Brand), PFG
establishments. (Hereford Beef).
Best price. Focus on Mid-scale, Moist, tender, Flavor delivered Seeks big beef- SYSCO
Reliable quality.™ foodservice basics. casual dining marinated steak through marinade, flavored steak (Reliance),
Emphasis on environment (i.e. cuts offering great thaw under experience. Value Rymer
function vs. image. Ponderosa or value for a wide refrigeration, seeker, focuses on (Stampede
Sizzler), value- range of family-style optimum menu price and Quantum).
priced restaurant. applications. performance, “best" value.
21+ days aged.
6
Primals Matrix
BEEF PORK
VEAL LAMB
Beef Doneness Reference
RARE MEDIUM-RARE MEDIUM MEDIUM-WELL WELL DONE
Purplish red, barely warm, Red, warmer, Pink, warm, Slightly pink, and Warm throughout,
and very, very juicy. not quite as juicy. and moist. very warm. with no trace of pink.
140°F 145°F 160°F 165°F 170°F
7
USDA Meat Grading
In developing your steak menu, focus on cut and quality:
Cut Porterhouse, tenderloin, ribeye, and Delmonico are traditional favorites. Add excitement to your
menu with flavorful new cuts, such as the flat iron steak. Economical cuts such as flank or skirt steak
are perfect for today’s popular ethnic dishes, such as Mexican fajitas.
Quality Under the United States Department of Agriculture (USDA) quality grading system, the more
marbling, the higher the grade and the more flavorful the meat. The USDA designates eight quality
grades for beef, five of which serve the needs of most operators:
USDA Prime: Prime-grade beef is the ultimate in tenderness, juiciness, and flavor. It has abundant
marbling, which enhances both flavor and juiciness.
USDA Choice: Choice-grade beef has less marbling than Prime, but is still of very high quality.
Choice roasts and steaks from the loin and rib are very tender, juicy, and flavorful.
USDA Select: Select-grade beef is very uniform in quality and somewhat leaner than higher grades.
It is fairly tender, but because it has less marbling, it may lack some of the juiciness and flavor of the
higher grades.
Utility: Beef which comes from older cattle, resulting in very little internal marbling and, therefore,
less flavor. Utility-grade beef lacks much of the tenderness and juiciness of higher-grade beef.
No Roll: Refers to beef that has not been officially graded by the USDA. This quality grade is usually
lower than Select.
Length of Tail Difference on Strip Loin Steaks
8
NAMP Information:
Beef Tenderloin 1189 Beef Loin, Tenderloin Steak
1189A Beef Loin Tenderloin Steak, Side Muscle On, Defatted
Steaks 1190 Beef Loin, Tenderloin Steak, Side Muscle Off, Defatted
1190A Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned
1190B Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned, Center-cut
Specifications
s -INIMUM 4ENDERLOIN $IAMETER 3PEC EX 1⁄2")
s #UT 3PEC #ENTER #UT "ARREL #UT %ND 4O %ND
s "ONE )N OR "ONELESS
s 3IDE /N OR 3IDE /FF
s 3ILVER /N OR 3ILVER /FF
REORDER NO. DESCRIPTION BRAND USDA GRADE PIECES PER CASE PIECE SIZE
228880 BEEF STK TNDRLN BC 2" PRM 24-8Z GSIG Gordon Signature® Prime 24 8 oz.
428020 BEEF STK TNDRLN BC 2" PRM 28-7Z Gordon Signature Prime 28 7 oz.
196822 ANGUS STK TNDRLN BC 2" 24-8Z PAB Premium Angus Beef™ Choice or Higher 24 8 oz.
191420 ANGUS STK TNDRLN BC 2" 28-7Z PAB Premium Angus Beef Choice or Higher 28 7 oz.
272830 ANGUS STK TNDRLN CC 1.5" 24-8Z PAB Premium Angus Beef Choice or Higher 24 8 oz.
272790 ANGUS STK TNDRLN CC 1.5" 32-6Z PAB Premium Angus Beef Choice or Higher 32 6 oz.
542622* BEEF STK TNDRLN BC 2" NAT CHC 24-8Z GFS® Natural Choice 24 8 oz.
542630* BEEF STK TNDRLN BC 2" NAT CHC 32-6Z GFS Natural Choice 32 6 oz.
593070* BEEF STK TNDRLN CC 1.5" NAT CHC 24-8Z GFS Natural Choice 24 8 oz.
587221* BEEF STK TNDRLN CC 1.5" NAT CHC 38-5Z GFS Natural Choice 38 5 oz.
239880 BEEF STK TNDRLN BC 2" CHC 24-8Z GFS Choice 24 8 oz.
180360 BEEF STK TNDRLN BC 2" CHC 32-6Z GFS Choice 32 6 oz.
422800 BEEF STK TNDRLN CC 1.5" CHC 24-8Z GFS Choice 24 8 oz.
536501* BEEF STK TNDRLN CC 1.5" CHC 32-6Z GFS Choice 32 6 oz.
193370* BEEF STK TNDRLN BC 2" SEL 24-8Z GFS Select or Equivalent 24 8 oz.
286400 BEEF STK TNDRLN BC 2" SEL 32-6Z GFS Select or Equivalent 32 6 oz.
692760 BEEF STK TNDRLN BC 1.5" SEL 24-8Z GFS Select or Equivalent 24 8 oz.
227930* BEEF STK TNDRLN CC 1.5" SEL 32-6Z GFS Select or Equivalent 32 6 oz.
*Available in Florida.
Beef Tenderloin Steaks 9
Menu Names and Descriptions
s "EEF 4ENDERLOIN This is sometimes called filet mignon, but tenderloin really describes it better because it is the most
tender cut of beef available. It has a very delicate flavor and a light, smooth texture as you bite into it.
It’s not the biggest steak, but it is the best for that melt-in-your-mouth experience.
s &ILET -IGNON
Blue Cheese-Crusted Filet
with Portobello Mushrooms
Bacon-wrapped filet mignon and whole, marinated
portobello mushrooms, char-grilled and served with
roasted peppers and onions. Topped with melted
blue cheese.
Yield: 1 serving
REORDER NO. DESCRIPTION AMOUNT
717762 Markon® Portobello Mushroom Caps 1 ct.
Recipe Mediterranean Marinade 1 oz.
874124 GFS Precooked Bacon 1 slice
193370 GFS Barrel-Cut Beef Tenderloin Steak, 8 oz. 1 ct.
107891 GFS Pan & Grill Oil 2 tbsp.
847208 Flame-Roasted Peppers & Onions, heated 2 oz.
164143 Blue Cheese Crumbles 11⁄2 oz.
537977 Brown Demi-Glace Mix,
prepared per package instructions 2 flz.
562769 GFS Fresh Italian Parsley, chopped 1 tsp.
Preparation Instructions
Wash hands. Wash all fresh unpackaged produce under cool running
water; drain well. Marinate mushroom caps in Mediterranean marinade
a minimum of one hour or overnight. CCP: Refrigerate at 41°F or Mediterranean Marinade
below. Wrap bacon around the outside of the steak and secure Yield: 1 qt.
with toothpicks. Brush mushroom cap with pan-and-grill oil. Place
REORDER NO. DESCRIPTION AMOUNT
steak and mushroom cap on a heated char-grill and cook to desired
292702 GFS Vegetable Salad Oil 1 qt.
doneness. CCP: Cook the intact steak until the top and bottom surface
temperature reach a minimum of 145°F and a color change is achieved. 197947 Fancy Lemons, zested 2 ct.
Place grilled mushroom cap on a warmed serving plate, bottom side 322164 Chopped Garlic 3 tbsp.
facing up. Place the peppers and onions on the mushroom cap. Top
428574 Trade East Whole Herb Italian Seasoning
®
2 tbsp.
with the steak. Sprinkle with blue cheese crumbles and place under
a salamander or broiler until the cheese melts. Ladle the demi-glace 514098 Trade East Lemon Pepper Seasoning 2 tbsp.
around the steak. Garnish with chopped parsley.
Preparation Instructions
Wash hands. Wash all fresh unpackaged produce under cool running
water; drain well. Pour salad oil into a medium stainless steel mixing
bowl. Shave 2 tbsp. of zest from the lemons. Finely chop and add
to salad oil. Add remaining ingredients and whisk together until
thoroughly blended. Transfer to a covered container, label, date,
and refrigerate until needed, up to three days. CCP: Product must
be cooled to an internal temperature of a maximum of 41°F or less,
within four hours. CCP: Refrigerate at 41°F or below.
Selling price: $22.99 | Profit: $10.50 | Cost per portion: $12.49 | Food cost: 54%
10
NAMP Information:
Beef Ribeye 1103 Beef Rib, Rib Steak, Bone-In
1103B Beef Rib, Rib Steak, Bone-In, Frenched
Steaks 1112 Beef Rib, Ribeye Roll Steak, Boneless
1112A Beef Rib, Ribeye Steak, Lip-On, Boneless
1112B Beef Rib, Ribeye Steak, Lip-On, Short Cut, Boneless
Specifications
s "ONELESS "ONE )N OR "ONE )N &RENCHED
s 4RIM 3PEC EX 1⁄4")
s 4AIL ,ENGTH EX
s ,ENGTH OF "ONE TO BE &RENCHED
s #HUCK %ND ,OIN %ND
REORDER NO. DESCRIPTION BRAND USDA GRADE PIECES PER CASE PIECE SIZE
350320 BEEF STK RIBEYE BNLS 1" PRM 20-10Z Gordon Signature Prime 20 10 oz.
652790 BEEF STK RIBEYE B/I FREND PRM 12-18Z GFS Prime 12 18 oz.
270690 ANGUS STK RIBEYE B/I FREND 14-14Z PAB Premium Angus Beef Choice or Higher 14 14 oz.
142140 ANGUS STK RIBEYE BNLS 1"TL 14-14Z PAB Premium Angus Beef Choice or Higher 14 14 oz.
685360 ANGUS STK RIBEYE BNLS 0"TL 16-12Z PAB Premium Angus Beef Choice or Higher 16 12 oz.
593230* BEEF STK RIBEYE B/I 2" NAT CHC 10-20Z GFS Natural Choice 10 20 oz.
641120 BEEF STK RIBEYE BNLS 1"NAT CHC 16-12Z GFS Natural Choice 16 12 oz.
565570 BEEF STK RIBEYE BNLS 0"NAT CHC 16-12Z GFS Natural Choice 16 12 oz.
185380 BEEF STK RIBEYE B/I 2" CHC 12-16Z GFS Choice 12 16 oz.
635130 BEEF STK RIBEYE BNLS 1" CHC 16-12Z GFS Choice 16 12 oz.
431101 BEEF STK RIBEYE BNLS 0" TL CHC 20-10Z GFS Choice 20 10 oz.
238070 BEEF STK RIBEYE B/I 2" SEL 12-16Z GFS Select or Equivalent 12 16 oz.
185340* BEEF STK RIBEYE BNLS 1" SEL 16-12Z GFS Select or Equivalent 16 12 oz.
628210 BEEF STK RIBEYE BNLS 0" SEL 24-8Z GFS Select or Equivalent 24 8 oz.
*Available in Florida.Beef Ribeye Steaks 11
Menu Names and Descriptions
s $ELMONICO 2IBEYE The ribeye is also known as the Delmonico and it’s the best steak for the richest, fullest beef flavor you
BONELESSNO TAIL can get. The taste is more intense because there’s more marbling in this cut, and we cook it in a way
that seals in all the juicy tenderness. It really is a premium steak experience.
s 2IBEYE 3TEAK
s #OWBOY 3TEAK
BONE IN FRENCHED
Ribeye Steak with
Rosemary Garlic Butter
Sautéed bone-in ribeye steak is served with golden brown
haystack zucchini and red onions, topped with rosemary
garlic butter.
Yield: 1 serving
REORDER NO. DESCRIPTION AMOUNT
168280 GFS USDA Choice
Frenched Beef Ribeye Steak, 20 oz. 1 ct.
108308 GFS Iodized Salt to taste
225037 Trade East Ground Black Pepper to taste
432040 GFS NT Pan & Grill Oil 1 flz.
198927 Medium Zucchini,
trimmed and sliced very thin 1 oz.
596973 GFS Jumbo Red Onion,
trimmed and sliced very thin 1 oz.
Recipe Rosemary Garlic Butter 11⁄2 oz.
Preparation Instructions
Wash hands. Wash all fresh unpackaged produce under cool running Rosemary Garlic Butter
water; drain well. Season the steak with salt and pepper. Add the oil Yield: 2 lbs.
to a heated sauté pan. Place the ribeye steak in the pan until brown
REORDER NO. DESCRIPTION AMOUNT
on both sides. Finish in a preheated 350°F oven to desired doneness.
299405 GFS Unsalted Butter Prints, softened 2 lbs.
CCP: Cook the intact steak until the top and bottom surface
temperature reach a minimum of 145°F and a color change is achieved. 272396 Markon Cello-Wrapped Parsley, finely chopped 2 oz.
Place the sliced zucchini and onions in a heated deep fryer and cook 562785 GFS Fresh Rosemary, finely chopped 1 oz.
until golden brown. Remove and season with salt and pepper. To
136026 Roasted Garlic, finely chopped 2 oz.
serve, place the ribeye steak on a heated serving plate. Top with the
vegetables and rosemary garlic butter. Place in the heated salamander Preparation Instructions
to melt the butter slightly. Wash hands. Wash all fresh unpackaged produce under cool running
water; drain well. Place butter in the bowl of an electric mixer fitted
with a paddle attachment. Add remaining ingredients. Set mixer on low
speed and mix thoroughly. Place 1-pound portions of butter on sheets
of parchment paper and roll into 2-inch logs. Wrap butter logs in
plastic wrap and refrigerate up to one week or freeze up to six months.
CCP: Refrigerate at 41°F or below. Freeze at 0°F, or below.
Selling price: $24.99 | Profit: $10.73 | Cost per portion: $14.26 | Food cost: 57%12
NAMP Information:
Beef Porterhouse 1173 Beef Loin, Porterhouse Steak
1174 Beef Loin, T-Bone Steak
& T-Bone Steaks
Specifications
s 4O BE CONSIDERED A 0ORTERHOUSE THE CUT MUST
have a minimum 11⁄4" diameter tenderloin.
s 4HE 4 "ONE HAS A SMALLER TENDERLOIN THAN
the Porterhouse, but must be a minimum of
1
⁄2" diameter.
s 4RIM 3PEC EX 1⁄4")
s 4AIL ,ENGTH EX
s 6EIN OR .O 6EIN
REORDER NO. DESCRIPTION BRAND USDA GRADE PIECES PER CASE PIECE SIZE
554061 BEEF STK PORTERHOUSE 1"TL PRM 10-20Z Gordon Signature Prime 10 20 oz.
188720 ANGUS STK PORTERHOUSE 1"TL 14-14Z PAB Premium Angus Beef Choice or Higher 14 14 oz.
145920* ANGUS STK PORTERHOUSE 1"TL 10-22Z PAB Premium Angus Beef Choice or Higher 10 22 oz.
431760 ANGUS STK T-BONE 1"TL 12-18Z PAB Premium Angus Beef Choice or Higher 12 18 oz.
565630* BEEF STK PTRHSE 1/4" NAT CHC 10-22Z GFS Natural Choice 10 22 oz.
565490* BEEF STK T-BONE 1/4" NAT CHC 14-14Z GFS Natural Choice 14 14 oz.
252160 BEEF STK PTRHSE 1" CHC 10-20Z GFS Choice 10 20 oz.
125950* BEEF STK PTRHSE 1" CHC 12-16Z GFS Choice 12 16 oz.
146920 BEEF STK PTRHSE 0" NO VEIN 12-16Z GFS Choice 12 16 oz.
166240* BEEF STK T-BONE 1" CHC 20-10Z GFS Choice 20 10 oz.
125171 BEEF STK T-BONE 1" CHC 14-14Z GFS Choice 14 14 oz.
187280 BEEF STK PTRHSE 1" SEL 10-20Z GFS Select or Equivalent 10 20 oz.
192070* BEEF STK PTRHSE 1" SEL 12-16Z GFS Select or Equivalent 12 16 oz.
192790 BEEF STK T-BONE 1" SEL 16-12Z GFS Select or Equivalent 16 12 oz.
187230* BEEF STK T-BONE 1" SEL 12-16Z GFS Select or Equivalent 12 16 oz.
*Available in Florida.Beef Porterhouse & T-Bone Steaks 13
Menu Names and Descriptions
s 4 "ONE 3TEAK The T-bone is like two steaks in one. You get a juicy center-cut strip steak on one side of the bone and
a buttery-soft tenderloin on the other. The strip steak is rich and robust, the tenderloin is light and
smooth, and they taste absolutely delicious together.
s 0ORTERHOUSE 3TEAK The porterhouse is often called the steak lover’s steak because it’s big in size and big in flavor. It actually
combines the best of two cuts—a juicy, robust strip steak on one side of a T-shaped bone and a lighter,
melt-in-your mouth tenderloin on the other. The unique flavor combination and hefty portion will satisfy
most any appetite!
Bistro Porterhouse Steak
with Haystack Onions
Char-grilled porterhouse steak topped with
maître d’ butter and flash-fried onion tanglers
served with rich brown sauce.
Yield: 1 serving
REORDER NO. DESCRIPTION AMOUNT
125904 GFS USDA Choice Beef
Porterhouse Steak, 14 oz. 1 ct.
292702 GFS NT Vegetable Salad Oil 1 tsp.
108308 GFS Iodized Salt to taste
225037 Trade East Ground Black Pepper to taste
537977 Demi-Glace Sauce Mix,
prepared per package instructions 2 flz.
Recipe Maître d’ Butter 1 oz.
103860 Breaded Onion Tanglers,
prepared per package instructions 1 oz.
562696 GFS Fresh Chives, chopped 1 tsp.
Preparation Instructions
Wash hands. Wash all fresh unpackaged produce under cool running
water; drain well. Brush the steak with vegetable oil and season with Maître d’ Butter
salt and pepper to taste. Place on a hot char-grill and cook to desired
Yield: 4 lbs.
doneness. CCP: Cook the intact steak until the top and bottom surface
REORDER NO. DESCRIPTION AMOUNT
temperature reach a minimum of 145°F and a color change is achieved
on all external surfaces. To serve, place steak on a heated serving plate. 299405 GFS Unsalted Butter Prints, softened 4 lbs.
Drizzle with demi-glace and add the maître d’ butter. Place under 816906 Roasted Garlic Concentrate 5 tbsp.
a broiler or salamander to melt the butter. Top with breaded onion 319228 Diced Green Onions, 1⁄4" cut 1
⁄2 cup
tanglers and chopped chives.
272396 Markon Cello-Wrapped Parsley, finely chopped 1
⁄2 cup
Dry White Wine* 1 cup
*Available through the retail market.
Preparation Instructions
Wash hands. Wash all fresh unpackaged produce under cool running
water; drain well. Place butter in the bowl of an electric mixer fitted
with a paddle attachment. Add remaining ingredients. Set mixer on low
speed and mix thoroughly. Place 1-pound portions of butter on sheets
of parchment paper and roll into 2-inch logs. Wrap butter logs in plastic
wrap and refrigerate up to one week or freeze up to six months. CCP:
Refrigerate at 41°F or below. Freeze at 0°F, or below.
Selling price: $18.99 | Profit: $10.99 | Cost per portion: $8.00 | Food cost: 42%14
NAMP Information:
Beef Strip Loin 1179 Beef Loin, Strip Loin, Bone-In
1179A Beef Loin, Strip Loin Steak, Bone-In, Center-Cut
Steaks 1180 Beef Loin, Strip Loin Steak, Boneless
1180A Beef Loin, Strip Loin Steak, Boneless, Center-Cut
Specifications
s "ONE )N OR "ONELESS
s #UT 3PEC 2EGULAR #ENTER #UT
True Center-Cut, End-To-End
s 4RIM 3PEC EX 1⁄4")
s 4AIL ,ENGTH EX OR 03/
s 3TRAP /N OR 3TRAP /FF
REORDER NO. DESCRIPTION BRAND USDA GRADE PIECES PER CASE PIECE SIZE
509821* BEEF STK STRPLN CC 1" PRM 14-14Z Gordon Signature Prime 14 14 oz.
562721 BEEF STK KC STRP B/I 1" TL PRM 12-18Z Gordon Signature Prime 12 18 oz.
271420 ANGUS STK STRPLN CC 1"TL 14-14Z PAB Premium Angus Beef Choice or Higher 14 14 oz.
271450 ANGUS STK STRPLN CC 1"TL 20-10Z PAB Premium Angus Beef Choice or Higher 20 10 oz.
171340 ANGUS STK STRPLN B/I 1" TL 14-14Z PAB Premium Angus Beef Choice or Higher 14 14 oz.
542641* BEEF STK STRPLN CC 1" NAT CHC 14-14Z GFS Natural Choice 14 14 oz.
543013* BEEF STK STRPLN CC 1" NAT CHC 16-12Z GFS Natural Choice 16 12 oz.
690011* BEEF STK KC STRP B/I 1" TL NAT 14-14Z GFS Natural Choice 14 14 oz.
350330 BEEF STK STRPLN TRUE CC CHC 20-10Z GFS Choice 20 10 oz.
147220* BEEF STK STRPLN CC 1" CHC 16-12Z GFS Choice 16 12 oz.
125460 BEEF STK STRPLN CC 1" CHC 20-10Z GFS GFS Choice 20 10 oz.
158070 BEEF STK STRPLN CHEF 1" CHC 20-10Z GFS Choice 20 10 oz.
472892 BEEF STK STRPLN NO ST 1" CHC 16-12Z GFS Choice 16 12 oz.
126060 BEEF STK KC STRP B/I 1" TL 20-10Z GFS Choice 20 10 oz.
389820 BEEF STK STRPLN CC 1" SEL 16-12Z GFS Select or Equivalent 16 12 oz.
200460 BEEF STK STRPLN ETE 1" SEL 24-8Z GFS Select or Equivalent 24 8 oz.
389850 BEEF STK STRPLN CHEF 1" SEL 16-12Z GFS Select or Equivalent 16 12 oz.
579141 BEEF STK KC STRP B/I 1" TL SEL 14-14Z GFS Select or Equivalent 14 14 oz.
*Available in Florida.Beef Strip Loin Steaks 15
Menu Names and Descriptions
s .EW 9ORK 3TRIP 3TRIP Strip steak is also known as New York strip and it’s America’s most popular steak. It offers a rich, full beef
Steak, Strip Loin Steak taste with a bit more firmness to it than a tenderloin. We carefully prepare it to bring out the maximum
IF BONELESS flavor and seal in all the juicy goodness.
s +ANSAS #ITY 3TRIP "ONE )N The bone-in strip steak, also referred to as a Kansas City strip is a bone-in version of the New York strip
3TRIP 3TEAK IF BONE IN steak. It offers a rich, full beef taste with a bit more firmness to it than a tenderloin. We carefully prepare
it to bring out the maximum flavor and seal in all the juicy goodness.
Chile-Rubbed Strip Steak
with Corn & Peanut Salsa
Char-grilled chile-rubbed strip loin steak is topped with
corn and peanut salsa, served with chorizo mashed
potatoes and rich brown sauce.
Yield: 24 servings
REORDER NO. DESCRIPTION AMOUNT
748570 Trade East Ancho Chile Seasoning 1–2 tsp.
123960 GFS Center-Cut Beef Strip Loin Steak, 12 oz. 1 ct.
Recipe Chorizo Mashed Potatoes, heated 8 oz.
537977 Demi-Glace Sauce Mix,
prepared according to package directions 2 flz.
816957 Chipotle Concentrate 1
⁄8 tsp.
Recipe Corn & Peanut Salsa 4 oz.
Preparation Instructions
Wash hands. Sprinkle ancho chile seasoning on top of steak. Grill on
a hot char-grill to desired doneness. CCP: Cook the intact steak until Corn & Peanut Salsa
the top and bottom surface temperature reach a minimum of 145°F Yield: 6 lbs.
and a color change is achieved on all external surfaces. Place chorizo REORDER NO. DESCRIPTION AMOUNT
mashed potatoes in the center of a serving plate. Slice the steak and 851329 GFS Super-Sweet Cut Corn, thawed 4 lbs.
lay it across the potatoes. Whisk chipotle concentrate into the prepared
demi-glace. Ladle demi-glace on the plate. Carefully spoon corn and 429201 Markon Diced Red Onion, 1⁄4" cut 6 oz.
peanut salsa next to the steak. 199036 Markon Large Tomatoes, finely diced 12 oz.
303186 Jalapeño Peppers, finely minced 4 ct.
Chorizo Mashed Potatoes 198331 Markon Diced Green Peppers, 1⁄4" cut 4 oz.
Yield: 12 lbs. 292702 GFS NT Vegetable Salad Oil 6 flz.
REORDER NO. DESCRIPTION AMOUNT 337930 GFS Roasted Granulated Peanuts, lightly toasted 12 oz.
292702 GFS NT Vegetable Salad Oil 4 flz. 219550 Markon Cleaned Cilantro, coarsely chopped 1
⁄4 cup
786470 Gran Sazón Chorizo Sausage
®
8 oz. 197963 Limes, quartered 6 ct.
464112 Fresh Mashed Potatoes 12 lbs. 108308 GFS Iodized Salt 1
⁄4 cup
108308 GFS Iodized Salt 1 tbsp.
Preparation Instructions
225037 Trade East Ground Black Pepper 1 tbsp.
Wash hands. Wash all fresh unpackaged produce under cool running
Preparation Instructions water; drain well. Combine corn, diced onion, diced tomatoes, minced
jalapeño, and diced green peppers in an 8-quart stainless steel mixing
Wash hands. Heat a 10" sauté pan until hot. Add oil and chorizo and
bowl. Fold together until thoroughly combined. Transfer to a covered
sauté until chorizo is thoroughly cooked and crumbly. Place mashed
container, label, date, and refrigerate. CCP: Refrigerate at 41°F or below.
potatoes in a large mixing bowl. Add chorizo and all of the oil from the
pan. Fold in until thoroughly mixed. Season with salt and pepper. Heat To prepare à la carte: Heat a small sauté pan until hot. Add 1⁄2 tbsp.
individual portions for 11⁄2 minutes in a microwave, or in a 400°F oven of vegetable oil and 4 oz. of salsa and sauté until heated through. Add
for 5 minutes. CCP: Final internal cooking temperature must reach a 1
⁄2 oz. of the toasted peanuts and toss. Add 1⁄2 tsp. of cilantro and the
minimum of 155°F, held for a minimum of 15 seconds. juice of one quartered lime and toss. Season to taste with salt.
Selling price: $18.99 | Profit: $10.99 | Cost per portion: $8.00 | Food cost: 40%16
NAMP Information:
Beef Top Sirloin, " "EEF ,OIN 4OP 3IRLOIN "UTT 3TEAK #ENTER #UT "ONELESS )-
Center-Cut
Steaks
Specifications
s 4RIM 3PEC EX 1⁄8")
s "ASEBALL 2EGULAR OR &ACE #UT
REORDER NO. DESCRIPTION BRAND USDA GRADE PIECES PER CASE PIECE SIZE
536403 BEEF STK TOP SRLN CC BB PRM 20-10Z Gordon Signature Prime 16 10 oz.
280540 BEEF STK TOP SRLN CC BB PRM 24-8Z Gordon Signature Prime 24 8 oz.
272740 ANGUS STK TOP SRLN CC BB 22-9Z PAB Premium Angus Beef Choice or Higher 22 9 oz.
179460 ANGUS STK TOP SRLN CC REG 16-12Z PAB Premium Angus Beef Choice or Higher 16 12 oz.
272710 ANGUS STK TOP SRLN CC REG 20-10Z PAB Premium Angus Beef Choice or Higher 20 10 oz.
792321 BEEF STK TOP SRLN CC BB NAT 32-6Z GFS Natural Choice 32 6 oz.
167410 BEEF STK TOP SRLN CC BB CHC 24-8Z GFS Choice 24 8 oz.
162910 BEEF STK TOP SRLN CC BB CHC 32-6Z GFS Choice 32 6 oz.
389940* BEEF STK TOP SRLN CC REG CHC 20-10Z GFS Choice 20 10 oz.
685191 BEEF STK TOP SRLN CC REG CHC 24-8Z GFS Choice 24 8 oz.
125520* BEEF STK TOP SRLN CC REG CHC 32-6Z GFS Choice 32 6 oz.
185370* BEEF STK TOP SRLN CC FACE CHC 20-10Z GFS Choice 20 10 oz.
390410 BEEF STK TOP SRLN CC FACE CHC 32-6Z GFS Choice 32 6 oz.
151281* BEEF STK TOP SRLN CC BB SEL 24-8Z GFS Select 24 8 oz.
141220 BEEF STK TOP SRLN CC BB SEL 32-6Z GFS Select 32 6 oz.
245050 BEEF STK TOP SRLN CC REG SEL 20-10Z GFS Select 20 10 oz.
244310 BEEF STK TOP SRLN CC REG SEL 22-9Z GFS Select 22 9 oz.
142190 BEEF STK TOP SRLN CC REG SEL 24-8Z GFS Select 24 8 oz.
*Available in Florida.Beef Top Sirloin, Center-Cut Steaks 17
Menu Names and Descriptions
s "EEF 4OP 3IRLOIN This is a boneless cut of meat from the loin area. It has all the rich beef flavor you expect from a good
steak along with a moderately firm feel in your mouth. We prepare it to coax out peak flavor and
maximum tenderness.
s #ENTER #UT 4OP 3IRLOIN
Herb-Crusted Sirloin Steak
Char-grilled top sirloin steak is topped with herbed
bread crumbs served with rosemary potatoes, grape
tomatoes, kalamata olives, and green onions served
with a rich brown sauce.
Yield: 1 serving
REORDER NO. DESCRIPTION AMOUNT
105920 GFS USDA Choice Beef
Top Sirloin Butt Steak, 8 oz. 1 ct.
108308 GFS Iodized Salt to taste
225037 Trade East Ground Black Pepper to taste
432040 GFS Pan & Grill Oil 1 tbsp.
847216 Rosemary Redskin Potatoes, thawed 3 oz.
129631 Grape Tomatoes, sliced 5 ct.
793477 Jumbo Pitted Kalamata Olives, sliced 1 oz.
596981 Markon Green Onions, sliced 1 oz.
537977 Demi-Glace Sauce Mix,
prepared per package instructions, warmed 11⁄2 flz.
Recipe Herbed Japanese-Style Crust 1 oz.
Preparation Instructions
Wash hands. Wash all fresh unpackaged produce under cool running
water; drain well. Season the steak with salt and pepper and char-grill
to desired doneness. CCP: Cook the intact steak until the top and Herbed Japanese-Style Crust
bottom surface temperature reach a minimum of 145°F and a color Yield: 3 lb.
change is achieved on all external surfaces. Place the pan-and-grill REORDER NO. DESCRIPTION AMOUNT
oil in a heated sauté pan and add the potatoes, tomatoes, olives, 507563 Japanese-Style Bread Crumbs 2 lbs.
and green onions and heat thoroughly. CCP: Final internal cooking
temperature must reach a minimum of 135°F, held for a minimum of 432040 GFS Pan & Grill Oil 11⁄2 lbs.
15 seconds. Ladle the demi-glace sauce on a warmed serving plate 562688 GFS Fresh Basil, chopped 1 oz.
and place the vegetables on top. Place the steak on the vegetables 562696 GFS Fresh Chives, chopped 1 oz.
and rub the panko crust on the steak. Place under a salamander or
562718 GFS Fresh Oregano, chopped 1
⁄2 oz.
broiler until the herbed crust turns brown.
424307 Kosher Salt 2 tbsp.
544642 Trade East Grilling Dust 1
⁄4 oz.
225037 Trade East Ground Black Pepper 2 tsp.
Preparation Instructions
Wash hands. Wash all fresh unpackaged produce under cool running
water; drain well. Combine all ingredients in a stainless steel bowl
and mix thoroughly. Transfer to a covered container, label, date,
and refrigerate until needed, up to four days. CCP: Refrigerate at 41°F
or below.
Selling price: $14.99 | Profit: $9.63 | Cost per portion: $5.36 | Food cost: 36%18
NAMP Information:
Beef Top Sirloin, 1184A Beef Loin, Top Sirloin Butt Steak, Semi Center-Cut, Boneless
Semi Center-Cut
Steaks
Specifications
s 4RIM 3PEC EX 1⁄8")
s "ASEBALL 2EGULAR OR &ACE #UT
REORDER NO. DESCRIPTION BRAND USDA GRADE PIECES PER CASE PIECE SIZE
266770 ANGUS STK TOP SRLN SC REG 16-12Z PAB Premium Angus Beef Choice or Higher 16 12 oz.
266781 ANGUS STK TOP SRLN SC REG 20-10Z PAB Premium Angus Beef Choice or Higher 20 10 oz.
204360 ANGUS STK TOP SRLN SC FACE 20-10Z PAB Premium Angus Beef Choice or Higher 20 10 oz.
215920 ANGUS STK TOP SRLN SC FACE 24-8Z PAB Premium Angus Beef Choice or Higher 24 8 oz.
158450 BEEF STK TOP SRLN SC BB CHC 32-6Z GFS Choice 32 6 oz.
635140 BEEF STK TOP SRLN SC REG CHC 24-8Z GFS Choice 24 8 oz.
180610 BEEF STK TOP SRLN SC REG CHC 28-7Z GFS Choice 28 7 oz.
649441 BEEF STK TOP SRLN SC REG CHC 32-6Z GFS Choice 32 6 oz.
566261 BEEF STK TOP SRLN SC BB SEL 24-8Z GFS Select 24 8 oz.
416160 BEEF STK TOP SRLN SC BB SEL 32-6Z GFS Select 32 6 oz.
554381 BEEF STK TOP SRLN SC REG SEL 20-10Z GFS Select 20 10 oz.
179880 BEEF STK TOP SRLN SC FACE SEL 20-10Z GFS Select 20 10 oz.
142381 BEEF STK TOP SRLN SC FACE SEL 24-8Z GFS Select 24 8 oz.Beef Top Sirloin, Semi Center-Cut Steaks 19
Menu Names and Descriptions
s "EEF 4OP 3IRLOIN This is a boneless cut of meat from the loin area. It has all the rich beef flavor you expect from a good
steak along with a moderately firm feel in your mouth. We prepare it to coax out peak flavor and
maximum tenderness.
s 3EMI #ENTER #UT 3IRLOIN
Bacon Blue Cheese
Sirloin Steak
Char-grilled sirloin steak with cherry wood-smoked bacon
topped with blue cheese and grilled onions with a rich
Dijon mustard sauce.
Yield: 1 serving
REORDER NO. DESCRIPTION AMOUNT
690630 Gordon Signature Cherry Wood-Smoked Bacon,
prepared per package instructions 1 oz.
105920 GFS Beef Top Sirloin Steak, 8 oz. 1 ct.
108308 GFS Iodized Salt to taste
225037 Trade East Ground Black Pepper to taste
Recipe Dijon Demi-Glace Sauce, warmed 11⁄2 flz.
547336 Jumbo Spanish Onions, sliced and grilled 11⁄2 oz.
164143 Blue Cheese Crumbles 1 oz.
321141 Red Peppers, diced 1
⁄2 oz.
562696 GFS Fresh Chives, chopped 1 tsp.
Preparation Instructions
Wash hands. Wash all fresh unpackaged produce under cool running
water; drain well. Slice the bacon in half and slice each half into four
strips lengthwise. Season the steak with salt and pepper and grill Dijon Demi-Glace
to desired doneness. CCP: Cook the intact steak until the top and Yield: 1 qt.
bottom surface temperature reach a minimum of 145°F and a color REORDER NO. DESCRIPTION AMOUNT
change is achieved on all external surfaces. Ladle the demi-glace 609943 Dijon Mustard 2 tbsp.
sauce onto a warm serving plate and top with bacon. Place the steak
537977 Demi-Glace Sauce Mix,
on the bacon and top with sliced onions. Add the blue cheese and
prepared per package instructions 1 qt.
melt under a broiler or salamander. Garnish with diced red pepper
and chopped chives. Preparation Instructions
Wash hands. Add the mustard to the prepared demi-glace sauce
and mix thoroughly. Transfer to a covered container, label, date, and
refrigerate for up to four days. CCP: Product must be cooled to an
internal temperature of a maximum of 41°F or less, within four hours.
CCP: Refrigerate at 41°F or below.
Selling Price: $14.99 | Cost per Portion: $5.47 | Profit: $9.52 | Food Cost: 36%20
NAMP Information:
Beef Top Sirloin $ "EEF ,OIN 4OP 3IRLOIN #AP 3TEAK "ONELESS )-
Cap (Coulotte)
Steaks
Specifications
s 4RIM 3PEC EX 1⁄8")
REORDER NO. DESCRIPTION BRAND USDA GRADE PIECES PER CASE PIECE SIZE
367870 ANGUS STK TOP SRLN COUL 20-10Z PAB Premium Angus Beef Choice or Higher 20 10 oz.
147750 BEEF STK TOP SRLN COUL CHC 16-12Z GFS Choice 16 12 oz.
146900 BEEF STK TOP SRLN COUL CHC 20-10Z GFS Choice 20 10 oz.
134810* BEEF STK TOP SRLN COUL CHC 24-8Z GFS Choice 24 8 oz.
105940* BEEF STK TOP SRLN COUL CHC 32-6Z GFS Choice 32 6 oz.
617970 BEEF STK TOP SRLN COUL SEL 16-12Z GFS Select 16 12 oz.
447201 BEEF STK TOP SRLN COUL SEL 24-8Z GFS Select 24 8 oz.
222280 BEEF STK TOP SRLN COUL SEL 32-6Z GFS Select 32 6 oz.
*Available in Florida."EEF 4OP 3IRLOIN #AP #OULOTTE 3TEAKS 21
Menu Names and Descriptions
s #OULOTTE 3TEAK “Koo-lot” steak is also known as sirloin cap steak and it’s one of the juiciest cuts of meat you’ll
ever have. It’s got a big, robust flavor and a moderately tender bite. They love this steak in Europe
and Japan!
s 4OP 3IRLOIN #AP 3TEAK
Bacon and Mushroom
Smothered Sirloin Steak
Char-grilled top sirloin steak, smothered with sautéed
onions, bacon, and mushrooms, topped with melted
sharp Cheddar cheese.
Yield: 1 serving
REORDER NO. DESCRIPTION AMOUNT
352770 Premium Angus Beef
Top Sirloin Coulotte Steak, 8 oz. 1 ct.
292702 GFS NT Vegetable Salad Oil 1 tsp.
108308 GFS Iodized Salt to taste
225037 Trade East Ground Black Pepper to taste
537977 Demi-Glace Sauce Mix,
prepared per package instructions 2 flz.
Recipe Bacon and Mushroom Smother, warmed 4 oz.
411841 GFS Feather-Shredded Cheddar Cheese 2 oz.
Preparation Instructions
Wash hands. Brush the steak with vegetable oil and season with salt
and pepper to taste. Place on a hot char-grill and cook to desired
doneness. CCP: Cook the intact steak until the top and bottom surface
temperature reach a minimum of 145°F and a color change is achieved Bacon and Mushroom Smother
on all external surfaces. To serve, place steak on a heated serving plate. Yield: 41⁄2 lbs.
Drizzle with demi-glace. Top with the bacon and mushroom smother REORDER NO. DESCRIPTION AMOUNT
and shredded Cheddar cheese. Place under a broiler or salamander to 292702 GFS NT Vegetable Salad Oil 1
⁄4 cup
melt the cheese.
757071 Markon Fajita-Cut Onions, ⁄4" cut
1
2 lbs.
285196 Markon Sliced Mushrooms, 1⁄8" cut 2 lbs.
357240 GFS Cooked Diced Bacon, ⁄2" cut
1
8 oz.
108308 GFS Iodized Salt to taste
225037 Trade East Ground Black Pepper to taste
Preparation Instructions
Wash hands. Heat a brazier pan over high heat until very hot. Add
the vegetable oil, onions, mushrooms, and bacon. Sauté until tender
and lightly browned. CCP: Final internal cooking temperature must
reach a minimum of 135°F, held for a minimum of 15 seconds. Season
with salt and pepper to taste. Remove from heat and cool. Place in a
covered storage container, label, date and refrigerate for future service.
CCP: Refrigerate at 41°F or below.
Selling price: $14.99 | Profit: $9.23 | Cost per portion: $5.76 | Food cost: 38%22
NAMP Information:
Beef Ball Tip " "EEF ,OIN "OTTOM 3IRLOIN "UTT "ALL 4IP 3TEAK )-
Steaks
Specifications
s 4RIM 3PEC EX 1⁄8")
s &ACE #UT OR "ASEBALL #UT
REORDER NO. DESCRIPTION BRAND USDA GRADE PIECES PER CASE PIECE SIZE
192060 ANGUS STK BALL TIP 20-10Z PAB Premium Angus Beef Choice or Higher 20 10 oz.
449320 ANGUS STK BALL TIP 28-7Z PAB Premium Angus Beef Choice or Higher 28 7 oz.
262821 BEEF STK BALL TIP CHC 20-10Z GFS Choice 20 10 oz.
617660 BEEF STK BALL TIP SZZLR CHC 24-8Z GFS GFS Choice 24 8 oz.
171310 BEEF STK BALL TIP BFLY CHC 24-8Z GFS Choice 24 8 oz.
229730 BEEF STK BALL TIP BFLY CHC 32-6Z GFS Choice 32 6 oz.
165640 BEEF STK BALL TIP 8"LNG CHC 32-6Z GFS Choice 32 6 oz.
495880 BEEF STK BALL TIP 0" SEL 20-10Z GFS Select 20 10 oz.
173050 BEEF STK BALL TIP 0" SEL 24-8Z GFS Select 24 8 oz.
616520 BEEF STK BALL TIP 0" 8" LNG SEL 32-6Z GFS Select 32 6 oz.
173070 BEEF STK BALL TIP 0" SEL 32-6Z GFS Select 32 6 oz.Beef Ball Tip Steaks 23
Menu Names and Descriptions
s "ALL 4IP 3TEAK You might know the ball tip sirloin steak better as a sizzler steak. It’s cut from the bottom sirloin and it’s
well marbled so it has a rich beef flavor. It’s a bit firmer to the bite than a ribeye or tenderloin steak, but
it’s still tender and juicy.
s "ALL 4IP 3IZZLER 3TEAK
s 3IZZLER 3TEAK
Beef Ball-Tip Sizzler Steak
with Port Wine Sauce
Beef ball-tip sizzler steak, char-grilled and topped with
melted Asiago cheese and a rich port wine sauce.
Yield: 1 serving
REORDER NO. DESCRIPTION AMOUNT
124630 GFS USDA Choice
Beef Ball Tip Sizzler Steak, 10 oz. 1 ct.
229580 Trade East Six-Pepper Blend 1 tsp.
544043 Primo Gusto® Shredded Asiago Cheese 1 oz.
Recipe Port Wine Sauce, warmed 2 flz.
199036 Markon Large Tomato, finely diced 1 oz.
562696 GFS Fresh Chives, chopped 1 tsp.
Preparation Instructions
Wash hands. Wash all fresh unpackaged produce under cool running
water; drain well. Rub both sides of the steak with the six-pepper
blend. Place on a heated char-grill and cook to desired doneness.
CCP: Cook the intact steak until the top and bottom surface
temperature reach a minimum of 145°F and a color change is
achieved on all external surfaces. Place steak on a warm serving plate Port Wine Sauce
and top with the shredded Asiago cheese. Place under a broiler or Yield: 40 flz.
salamander to melt cheese. Finish with port wine sauce, chopped
REORDER NO. DESCRIPTION AMOUNT
tomatoes, and chives around the plate.
Port Wine* 24 flz.
537977 Demi-Glace Sauce Mix,
prepared per package instructions 32 flz.
*Available through the retail market.
Preparation Instructions
Wash hands. Place the port wine in a 2-quart sauce pan over medium
heat. Reduce by two thirds. Stir in the prepared demi-glace sauce.
Bring to a boil, reduce heat, and simmer for 5 minutes. Cool sauce.
CCP: Product’s internal temperature must drop from 135°F to 70°F
within two hours, and from 70°F to 40°F within four additional hours.
Place in a covered container, label, date, and refrigerate for future
service. CCP: Refrigerate at 41°F or below.
Selling price: $14.99 | Profit: $10.20 | Cost per portion: $4.79 | Food cost: 32%24
NAMP Information:
Beef Flat Iron $ "EEF 3HOULDER 4OP "LADE 3TEAK )-
Steaks
Specifications
s 4RIM 3PEC EX 1⁄8")
REORDER NO. DESCRIPTION BRAND USDA GRADE PIECES PER CASE PIECE SIZE
147410* BEEF STK FLT IRON CHC 24-8Z GFS Choice 24 8 oz.
163700 BEEF STK FLT IRON CHC 32-6Z GFS Choice 32 6 oz.
468852 BEEF STK FLT IRON CHC CUBED 16-12Z GFS Choice 16 12 oz.
652830 BEEF STK FLT IRON CHC CUBED 32-6Z GFS Choice 32 6 oz.
498400 BEEF STK FLT IRON CHC CHPTL 20-10Z GFS Choice 20 10 oz.
467860 BEEF STK FLT IRON CHC CHPTL 28-7Z GFS Choice 28 7 oz.
665021 BEEF STK FLT IRON CHC CHPTL 38-5Z GFS Choice 38 5 oz.
*Available in Florida.Beef Flat Iron Steaks 25
Menu Names and Descriptions
s &LAT )RON 3TEAK This is really the best of both worlds—it’s second only to the tenderloin in terms of tenderness and
it offers the deep, rich flavor of a sirloin. It’s a relatively new cut of meat that has become really popular
in a short time.
Garlic-Rubbed Flat Iron
Steak with Sun-Dried
Tomato Tapenade
Garlic-and-herb-rubbed flat iron steak with sun-dried
tomato, spinach, and a green and black olive tapenade
served with fresh sautéed zucchini and yellow squash.
Yield: 24 servings
REORDER NO. DESCRIPTION AMOUNT
292702 GFS Vegetable Oil 36 flz.
322164 Chopped Garlic 2 tbsp.
428574 Trade East Whole Italian Herb Seasoning 2 tsp.
108308 GFS Iodized Salt 1 tsp.
225037 Trade East Ground Black Pepper 1 tsp.
163070 Beef Flat Iron Steaks, 10 oz. 24 ct.
198927 Zucchini, finely diced 36 oz.
198935 Yellow Squash, finely diced 36 oz.
Recipe Sun-Dried Tomato Tapenade 48 oz.
Preparation Instructions
Wash hands. Wash all fresh unpackaged produce under cool running
water; drain well. Combine 24 flz. of the vegetable oil, chopped
garlic, Italian seasoning, salt, and pepper in a medium stainless steel
mixing bowl. Place flat iron steaks in a large hotel pan and cover with Sun-Dried Tomato Tapenade
the marinade. Cover and store under refrigeration for two hours or Yield: 24 - 2 oz. portions
overnight. CCP: Refrigerate at 41°F or below. REORDER NO. DESCRIPTION AMOUNT
To prepare à la carte: Grill flat iron steak on a hot char-grill to desired 234494 Sun-Dried Tomatoes 12 oz.
doneness. CCP: Cook the intact steak until the top and bottom 793477 Pitted Jumbo Kalamata Olives 16 oz.
surface temperature reach a minimum of 145°F and a color change is
107549 GFS Stuffed Green Olives 12 oz.
achieved on all external surfaces. Heat a small sauté pan until hot and
add 1 tbsp. of remaining vegetable oil. Sauté 11⁄2 oz. each of zucchini 329401 Markon Cleaned Leaf Spinach 4 oz.
and yellow squash until tender. Mound the sautéed vegetables on 319228 Markon Diced Green Onions, ⁄4"1
4 oz.
a serving plate. Make an indentation in the middle of the mound to 562688 GFS Fresh Basil 1 oz.
accommodate the tapenade. Spoon 2 oz. of tapenade into a small
soufflé cup and press together. Spoon tapenade in the center of Preparation Instructions
the sautéed vegetables. Slice flat iron steak and fan it out next to Wash hands. Wash all fresh unpackaged produce under cool running
the vegetables. water; drain well. Combine the sun-dried tomatoes, kalamata and
green olives, spinach, green onions, and basil in a large bowl, then
coarsely chop in small batches in a food processor. Transfer to covered
container, label, date, and refrigerate until needed. CCP: Refrigerate at
41°F or below.
Selling price: $17.99 | Profit: $10.02 | Cost per portion: $7.97 | Food cost: 44%26
NAMP Information:
Beef Skirt Steaks % "EEF 0LATE /UTSIDE 3KIRT 3TEAK 3KINNED )-
Specifications
s 4RIM 3PEC EX
REORDER NO. DESCRIPTION BRAND USDA GRADE PIECES PER CASE PIECE SIZE
751340* BEEF STK SKIRT OUTSIDE NAT CHC 24-8Z GFS Natural Choice 24 8 oz.
521640 BEEF STK SKIRT OUTSIDE CHC 12-18/20Z GFS Choice 12 20 oz.
252420* BEEF STK SKIRT OUTSIDE CHC 16-12Z GFS Choice 16 12 oz.
402002* BEEF STK SKIRT OUTSIDE CHC 20-10Z GFS Choice 20 10 oz.
566650 BEEF STK SKIRT OUTSIDE CHC JACC 24-8Z GFS Choice 24 8 oz.
252430 BEEF STK SKIRT OUTSIDE CHC 32-6Z GFS Choice 32 6 oz.
*Available in Florida.Beef Skirt Steaks 27
Menu Names and Descriptions
s 3KIRT 3TEAK Skirt steak is a long, slender cut with an intensely rich flavor and a bit more substantial bite than a
tenderloin or ribeye. It’s often used in other dishes like carne asada or fajitas because the flavor shines
through spices and seasonings.
s /UTSIDE 3KIRT 3TEAK
Bistro Skirt Steak
Beef skirt steak is char-grilled then rolled into a cylinder that’s
set on end, sitting in a pool of rich garlic sauce, and topped
with crunchy onion tanglers and garnished with parsley.
Yield: 1 serving
REORDER NO. DESCRIPTION AMOUNT
402002 GFS USDA Choice Beef Outside Skirt Steak, 10 oz. 1 ct.
108308 GFS Iodized Salt to taste
225037 Trade East Ground Black Pepper to taste
Recipe Roasted Garlic Sauce 3 flz.
103860 Onion Tanglers,
prepared per package instructions 11⁄2 oz.
272396 Markon Cello-Wrapped Parsley, chopped 1 tsp.
Preparation Instructions
Wash hands. Wash all fresh unpackaged produce under cool running
water; drain well. Season the steak with salt and pepper. Grill on a hot
char-grill until medium to medium-well done. CCP: Cook the intact steak
until the top and bottom surface temperature reach a minimum of 145°F
and a color change is achieved on all external surfaces. To serve, roll the
grilled steak and set it on end on a warmed serving plate. Drizzle with appear around the edge of the pan. Remove from the heat. Place
roasted garlic sauce. Top with onion tanglers and chopped parsley. in a covered container, label, date, and refrigerate for future service.
CCP: Refrigerate at 41°F or below.
Roasted Garlic Sauce
Yield: 72 flz. Maître d’ Butter
REORDER NO. DESCRIPTION AMOUNT
Yield: 4 lbs.
432061 GFS Pure Olive Oil 1
⁄4 cup REORDER NO. DESCRIPTION AMOUNT
299405 GFS Unsalted Butter Prints, softened 4 lbs.
413089 Cleaned Shallots, chopped 6 oz.
816906 Roasted Garlic Concentrate 5 tbsp.
Dry White Wine* 3 cups
319228 Diced Green Onions, ¼" cut 1
⁄2 cup
537977 Demi-Glace Sauce Mix,
prepared per package instructions 72 flz. 272396 Markon Cello-Wrapped Parsley, finely chopped 1
⁄2 cup
Recipe Maître d’ Butter 12 oz. Dry White Wine* 1 cup
*Available through the retail market. *Available through the retail market.
Preparation Instructions Preparation Instructions
Wash hands. Wash all fresh unpackaged produce under cool running Wash hands. Wash all fresh unpackaged produce under cool running
water; drain well. Heat a sauté pan over medium heat until hot. Add the water; drain well. Place butter in the bowl of an electric mixer fitted
olive oil and shallots. Sauté until translucent. Add the white wine and with a paddle attachment. Add remaining ingredients. Set mixer on
deglaze the pan. Bring to a boil. Lower the heat to a high simmer and low speed and mix thoroughly. Place 1-pound portions of butter on
reduce the wine by two-thirds. Add the prepared demi-glace sauce and sheets of parchment paper and roll into 2-inch logs. Wrap butter logs in
bring to a boil. Reduce the heat to a very low simmer. Whisk the maître plastic wrap and refrigerate up to one week or freeze up to six months.
d’ butter into the sauce. Continue to heat the sauce until a few bubbles CCP: Refrigerate at 41°F or below. Freeze at 0°F or below.
Selling price: $14.99 | Profit: $8.55 | Cost per portion: $6.44 | Food cost: 43%28
NAMP Information:
Beef Chuck &ROM "EEF #HUCK 3HOULDER #LOD
Tender Steaks
Specifications
s "ONDED OR .OT "ONDED
REORDER NO. DESCRIPTION BRAND USDA GRADE PIECES PER CASE PIECE SIZE
227900 BEEF STK CHUCK TNDR CC CHC 20-10Z GFS Choice 20 10 oz.
226123 BEEF STK CHUCK TNDR CC CHC 24-8Z GFS Choice 24 8 oz.
566660 BEEF STK CHUCK TNDR CHC W/GRAIN 24-8Z GFS Choice 24 8 oz.
231560 BEEF STK CHUCK TNDR CC CHC 32-6Z GFS Choice 32 6 oz.
226111 BEEF STK CHUCK TNDR CC CHC 48-4Z GFS Choice 48 4 oz.
360630 BEEF STK CHUCK TNDR CC CHC 38-5Z GFS Choice 38 5 oz.Beef Chuck Tender Steaks 29
Menu Names and Descriptions
s #HUCK 4ENDER 3TEAK Chuck tender steak has a full-bodied beef flavor similar to a sirloin but it’s just a bit firmer to the bite.
It’s a very versatile cut that takes well to sauces and seasonings. You might have seen it on other menus
as a bistro tender.
s 4ERES -AJOR 3TEAK
Tire Fire Bistro Steak Fillet
Char-grilled beef chuck tender steaks sit atop colossal
onion rings with mushroom caps, tomatoes, and fresh
chives. Drizzled with creamy Caesar dressing and a rich
brown sauce.
Yield: 1 serving
REORDER NO. DESCRIPTION AMOUNT
509850 GFS USDA Choice Center-Cut
Bonded Beef Chuck Tender Steak, 3 oz. 3 ct.
108308 GFS Iodized Salt to taste
225037 Trade East Ground Black Pepper to taste
770752 GFS Mashed Potatoes, warmed 4 oz.
267100 GFS Beer-Battered Onion Rings,
prepared per package instructions 6 oz.
198684 Markon Medium Mushrooms, sautéed 2 oz.
537977 Demi-Glace Sauce Mix,
prepared per package instructions 2 flz.
Recipe Sun-Dried Tomato Butter ⁄2 oz.
1
214220 Pepper Mill® Creamy Caesar Dressing ⁄2 oz.
1
462551 GFS Roma Tomatoes, diced 1 oz.
562696 GFS Fresh Chives, chopped 1 tsp.
Preparation Instructions
Wash hands. Wash all fresh unpackaged produce under cool running Sun-Dried Tomato Butter
water; drain well. Season the steaks with salt and pepper. Place on Yield: 2 lbs.
a preheated char-grill and cook to desired doneness. CCP: Cook
REORDER NO. DESCRIPTION AMOUNT
the intact steak until the top and bottom surface temperature reach
299405 GFS Unsalted Butter Prints 2 lbs.
a minimum of 145°F and a color change is achieved on all external
surfaces. Place mashed potatoes in the center of a warm serving plate. 234494 Sun-Dried Tomatoes, chopped 4 oz.
Place the steaks inside or on top of the onion rings. Place the sautéed 413089 Markon Cleaned Shallots, finely diced 1
⁄4 cup
mushroom caps on the plate. Drizzle with demi-glace. Place the sun-
562696 GFS Fresh Chives, chopped 1
⁄4 cup
dried tomato butter on the steaks and melt under a salamander or
broiler. Drizzle with creamy Caesar dressing and sprinkle with diced 272396 Markon Cello-Wrapped Parsley, chopped 2 tbsp.
tomatoes and chopped chives.
Preparation Instructions
Wash hands. Wash all fresh unpackaged produce under cool running
water; drain well. Place all ingredients in the bowl of an electric mixer
fitted with a paddle attachment. Set the mixer on medium speed
and mix thoroughly. Place 1-pound portions of butter on parchment
paper and roll into 2-inch cylinders. Wrap the rolls in plastic wrap to
preserve flavor. Label and refrigerate, until needed, up to one week or
freeze for six months. CCP: Refrigerate at 41°F or below. Freeze at 0°F
or below.
Selling price: $14.99 | Profit: $8.35 | Cost per portion: $6.64 | Food cost: 44%30
NAMP Information:
Beef Hanging 1140 Hanging Tender Steak
Tender Steaks
Specifications
s 4RIM 3PEC EX
s 0RODUCT CAN BE "UTTERmIED
REORDER NO. DESCRIPTION BRAND USDA GRADE PIECES PER CASE PIECE SIZE
642010 BEEF STK HANGING TENDER 0" CHC 16-12Z GFS Choice 16 12 oz.
698160 BEEF STK HANGING TNDR 0" CHC 18-11Z GFS Choice 18 11 oz.
705501 BEEF STK HANGING TENDER 0" CHC 24-8Z GFS Choice 24 8 oz.
752550 BEEF STK HANGING TNDR 0" BFLY 32-6Z GFS Choice 32 6 oz.
720900 BEEF STK HANGING TNDR 32-6Z GFS GFS Choice 32 6 oz.Beef Hanging Tender Steaks 31
Menu Names and Descriptions
s (ANGER 3TEAK Hanger steak is prized for its extreme flavor—some people find it even more flavorful than a strip steak
or sirloin. There’s only one hanger steak per animal, and a lot of butchers keep it for themselves, so it’s a
real treat. It has a rectangular shape and a somewhat firm bite.
s (ANGING 4ENDER 3TEAK
s /NGLET 3TEAK
Ale-Marinated Hanger Steak
Infused with flavors from a hearty marinade of stout,
Dijon, and spices, hanger steak is sliced and served
with rosemary-roasted redskin potatoes. Topped with
onion tanglers and a drizzle of horseradish-infused
demi-glace sauce.
Yield: 24 servings
REORDER NO. DESCRIPTION AMOUNT
642010 GFS USDA Choice Beef Hanger Steak, 12 oz. 1 ct.
Recipe Ale Marinade 4 flz.
847216 Rosemary-Roasted Red Skin Potatoes, warmed 4 oz.
283908 GFS Horseradish, drained 2 tsp.
537997 Demi-Glace Brown Sauce Mix,
prepared per package instructions, warmed 11⁄2 flz.
103860 Breaded Onion Tanglers,
prepared per package instructions 1 oz.
562696 GFS Fresh Chives, chopped 1
⁄2 tsp.
Preparation Instructions
Wash hands. Wash all fresh unpackaged produce under cool running
water; drain well. Place the steak in the ale marinade, cover and
refrigerate until needed, up to three days. CCP: Refrigerate at 41°F
or below. Remove the steaks from the marinade. Grill the steak on a Ale Marinade
char-grill to desired doneness. CCP: Cook the intact steak until the Yield: approx. 54 flz.
top and bottom surface temperature reach a minimum of 145°F and a REORDER NO. DESCRIPTION AMOUNT
color change is achieved on all external surfaces. Place potatoes on a 432050 Primo Gusto Extra-Virgin Olive Oil 2 flz.
warm serving plate. Slice the steak on a bias and fan it out next to the
Stout Beer* 3 cups
potatoes. Add the horseradish to prepared demi-glace sauce. Drizzle
horseradish demi-glace on the plate. Top the potatoes with the onion 504599 Hearthstone® Beef Broth 2 cups
tanglers and sprinkle with chopped chives. 271802 Soy Sauce 1 cup
293431 Worcestershire Sauce 2 tbsp.
446661 Dijon Mustard 2 tbsp.
322164 Chopped Garlic 2 tbsp.
562785 GFS Fresh Rosemary, chopped 1 tbsp.
225061 Trade East Ground Black Pepper ⁄2 tsp.
1
*Available through the retail market.
Preparation Instructions
Wash hands. Wash all fresh unpackaged produce under cool running
water; drain well. Place all ingredients in a stainless steel bowl and mix
well. Transfer to a covered container, label, date, and refrigerate until
needed, up to four days. CCP: Refrigerate at 41°F or below.
Selling price: $12.99 | Profit: $8.04 | Cost per portion: $4.95 | Food cost: 38%You can also read
