Foodservice Resource Materials
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Beef Cuts for Foodservice
A picture reference guide and ordering specifications for foodservice cuts from the chuck, rib,
loin, sirloin, round, flank, plate and brisket.
BEEFlexible Recipe Cards
Recipe cards featuring creative and innovative beef recipes.
BEEFlexible- Sell the Sizzle Booklet
Beef recipes and menu ideas for both “small plate” concepts and entrées that sizzle with unique
creativity. Features many recipes using the Flat Iron, Petite Tender and Ranch cut steaks.
BEEFlexible- Small Plates Booklet
Beef recipes and menu and merchandising ideas focused completely around the “small plate”
concept. Features many recipes using the Flat Iron, Petite Tender and Ranch cut steaks.
BEEFlexible- The Modern Menu Booklet
Beef recipes and menu ideas for creative and modern entrées that provide excellent plate
presentation. Features many recipes using the Flat Iron, Petite Tender and Ranch cut steaks.
BEEFlexible- New Menu Destinations Booklet
Beef recipes and menu ideas all of ethnic origin. Recipes not only feature the Ranch cut, Flat
Iron, and Petite Tender, but also the new Delmonico steak and Boneless Country-Style ribs.
Steak Doneness Chart
This 8 ½” x 11” chart visually illustrates color differences of steaks at different internal degrees
of doneness.
Innovation in Action Booklet
Beef recipes and menuing ideas and concepts for new beef entrées. Everything from breakfast
to appetizers, salads, sandwiches, and entrées.
Creating Crave- The Beef Factor Book
“A Professionals Guide to Understanding Beef Flavor.” Book explains all of the different factors
affecting beef tenderness and flavor as well as a look at the “umami” factor and beef pairing
foods.
Fresh Sandwich Ideas Booklet
The booklet is located inside of a small box with a sandwich on the front. The booklet
specializes only on beef sandwiches and provides great sandwich and recipe ideas, as well as,
great tips and techniques for making each of the sandwiches.
Industry Guide for Aging Beef Book
VERY scientific book in nature that focuses 100% around research. Looks at certain muscles
and how they are affected at certain days aging postmortem.
New Steak Cuts. New Menu Solutions Handout
A one-page handout that provides cut information on the Petite Tender, Flat Iron, and Ranch
Cut steaks.
Beef U- CD set
A 2 CD set that comes in a hard case. The first CD allows you to design power point
presentations from selecting any of the available topics on the CD. The second CD provides fact
sheets for each of the topics that can be printed off. The kit includes 17 different topic modules:
Industry Information, To Market, Handling & Storage, Beef Cookery, Beef Flavor 101, Product
Information-General, Product Information- Steaks, Product Information-Roasts, Product
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Information-Ground Beef, Product Information-Beyond Steaks, Roasts and Burgers, Menuing,
Nutrition, Food Safety, Safety Q&A, Veal, Industry Resources, and Glossary of Terms.
Chuck Roll Book, CD and Cutting Videos
These materials provide the cutting schematics for breaking down the chuck roll into the chuck
eye roll and under blade portions and then further into the Delmonico Steaks, Boneless
Country-Style Ribs, America’s Beef Roast, and Denver Cuts. Also includes information on cut
characteristics, cooking methods, applications and a recipe for all of the above mentioned cuts.
The CD includes chuck roll cutting demonstration videos.
Beef Basics Cooking Videos on CD or VHS
The CD was originally created for high school ProStart or culinary programs but can also be
used for retail. It contains 9 different cooking videos: Beef for the Holidays, Build a Better
Burger, Don’t Stew Over Stew, Heat & Eat Beef, Marinades & Rubs, Perfect Pot Roast, Steak on a
Stick, Steakhouse Steak at Home, and Stir Fry.
Beef Up Your Knowledge CD
This CD contains a variety of different cooking activities, catering scenarios, numerous
handouts (such as beef facts, new beef cuts, umami factor and flavor pairings, etc.), worksheets
to be used for lesson evaluations, a beef retail cuts game, and Jeopardy game.
Beef Marbling Photographs with Pouch $15
The zipper pouch includes official USDA marbling photograph cards which illustrate the
minimum degree of marbling that must be present in the ribeye for a carcass to grade: Low
Select, Low Choice, Average Choice, High Choice, Low Prime, and Average Prime.
Meat Buyers Guide (New- Published in 2007) $50 each
This book includes bacterial, meat, and poultry temperature guidelines, food safety
information, material requirements, trim specifications, the degree of doneness color guide,
and beef grading and marbling information. The book is broken down into sections of: Beef,
Lamb, Veal, Pork, Further Processed Meats & By-Products, Poultry, Chicken, Turkey, Duck &
Goose, and Game Birds. In each of these sections, it gives a diagram of what the different
primals are on each species, where they are located, and what major cuts come from each
region. Then a skeletal chart is shown identifying names and where different bones are located
in the carcass, as well as a picture showing the primal cuts from each species and the muscles
that you will see at the given cut separations. Each section also notes approximate weights of
different cuts given an original weight range of the carcass. From there, each section is filled
with wholesale and portion control cut information where the IMPS number (Institutional Meat
Purchase Specification) number is provided for each cut along with a picture and a written
description of exactly how each particular cut must be cut to meet USDA guidelines. The book is
then concluded with nutritional information and an extensive glossary of terms.
Online Resources
Much of the above information can also be found within the following online resources:
www.beeffoodservice.org or www.beefinnovationsgroup.org
*For a current list of available resources or to request any of the listed materials, please
contact Adam Wegner at 308-236-7551 or adam@nebeef.org