Pfs customer beef catelog 110510

Serve the BestSince 1978, Certified Angus Beef (CAB) has set the standard for quality beef. The scientific-based specifications are what make the Certified Angus Beef brand stand apart from other Angus programs. USDA graders provide unbiased approval to ensure that Angus cattle meet their specifications. Only one in five Angus-type cattle will qualify to be Certified Angus Beef. The other four will be accepted into Angus brands with lower quality specifications. Certified Angus Beef is more selective than USDA Prime or USDA Choice. Only 8% of all beef can earn the brand status. It is the highest quality beef with superior flavor and consistency. The Certified Angus Beef brand will improve customer satisfaction and build repeat business, which will increase sales and profits.

certified ANGUS Beef

SpecificationsWhat are the certified Angus Beef brand specifications?The process begins with only the highest quality, Angus-influenced cattle with predominantly (51%) solid black hair coat or AngusSource® genetic verification. Ten science-based quality specifications address beef flavor, tenderness and juiciness.

Premium, finer marbling: The majority of USDA Choice beef misses our mark for exceptional juiciness and flavor. We require modest or higher marbling and medium to fine texture. Think of marbling as an insurance policy for satisfaction. The more finely textured white flecks you see in the beef, the more flavorful and juicy it will be.

Superior beef muscling and uniformity: When four people at the same table order steak, the steaks should be similar and even in size. Superior muscling provides more uniform plate presentations. Additional specifications ensure consistent sizing.

certified ANGUS Beef®

In today’s competitive market, you can only afford to serve the best.

Your Licensed Distributor of Certified Angus Beef

CONTENTS

2 Product Glossary

3 Bone-In Strip Steaks

4 Boneless Strip Steaks

6 Porterhouse Steaks

7 T-Bone Steaks

8 Beef Tenderloin Fillet Steaks

10 Top Butt Sirloin Steaks

12 Beef Rib Cuts, Bone-In

13 Beef Rib Cuts, Boneless

14 Beef Short Ribs, Teres Major Muscle, Flat Iron Steaks

15 Miscellaneous Cuts

Our ProgramAt PFG-Virginia Foodservice, we operate a state-of-the-art meat cutting facility. Our commitment is to provide our customers with the highest quality beef, pork, veal and lamb available. All of our beef is aged to perfection, providing the distinctive flavor, tenderness and juiciness that is sure to please every time. We specialize in custom cuts specific to each customer’s needs.

In addition, all sub-primal meats (except tenders) can be mechanically pinned by a Jaccard machine prior to portion cutting. This produces an additional assurance of steak tenderness.

Our USDA inspected, HACCP certified in-house facility provides for a quick turnaround on customer orders.

Orders received by 2:00pm are cut the same day for next day delivery. This offers our customers the freshest product available with an extended shelf life of 14 days – guaranteed.

The PFG team welcomes tours of our facility. Contact your sales representative to schedule a visit and find out more about PFG-Virginia Foodservice Custom Cut Meats.

Benefits of Using Our Program

• Time and Labor Savings

• 100% Yield – No Waste

• By-Products Eliminated

• Extended Shelf Life – Guaranteed 14 days

• Consistency – Uniform Portions/Tight Trim Specifications to meet Customer Requirements

• Exact Portion Control and Cost

• Food Safety – USDA inspected and HACCP certified

We look forward to the opportunity to be part of your business.

Beef Quality LevelsBeef is graded for quality by U.S. Department of Agriculture (USDA) graders according to standards established by the USDA. Grades are based on the amount of marbling (flecks in fat within the lean) and the age of the animal. These quality grades are an indication of palatability characteristics such as tenderness, juiciness and flavor.

While there are eight quality grades for beef the top three USdA grades are as follows:

PriMe This is the grade of beef that contains the greatest degree of marbling (small flecks of fat that are interspersed with the lean muscle, which contributes to tenderness, juiciness and flavor). It is generally sold to finer restaurants and to some selected meat stores. It is usually higher priced because it is produced in very limited quantities.

cHOice This is the grade preferred by many consumers because it contains sufficient marbling for taste and tenderness. It is usually less costly than U.S. Prime. Choice falls between Prime and Select.

SeLect This is generally a lower-priced grade of beef with less marbling than U.S. Choice. Select cuts of beef may vary in tenderness and juiciness. Select has the least amount of marbling, making it leaner than, but often not as tender, juicy and flavorful as, the other two top grades.


PfG-virGiNiA fOOdService

USdABrisket Plate Flank

Rib

Chuck

Shank

Loin

Sirloin

Round

PFG-Virginia Foodservice employees from left to right: Tom Gordon (Center-of-the-Plate & CAB Specialist), Frank, William, Sadika, Ramiro, Kirk Duncan (Meat Room Supervisor), Kyle, Craig, and Robbie Darling (Director of Meat Operations).

Associates & FacilityDear Customers,

Our state-of-the-art meat cutting facility is located in Richmond Virginia, where we operate from a 200,000 square foot distribution center that includes our USDA-inspected meat cutting facility to support our custom cut meat program. We are proud to be the only licensed Central Virginia Distributor for Certified Angus Beef (CAB).

All of our beef is aged to perfection, providing the distinctive flavor, tenderness and juiciness that is sure to please every time. We specialize in custom cuts specific to each customer’s needs. Our commitment is to provide our customers with the highest quality custom cut steaks available.

The PFG team welcomes tours of our facility. Contact your sales representative to schedule a visit and find out more about PFG-Virginia Foodservice Custom Cut Meats, or please contact us directly with any specific questions.

Best Regards,

ROBBIE DARLING TOM GORDON Director of Center-of-the-Plate Meat Operations & CAB Specialist

Patrick J. Coyne Chef – PFG-Virginia Foodservice

Butcher Ramiro custom trims a short loin.Inside the PFG-Virginia Foodservice custom meat room.

cUStOM cUt MeAtS

P

roduc

t Glos

sary RIBEYE BONE-IN

Bone-in ribeye steak not frenched

SHORT RIB BLOCK CUT

Short rib block cut: block cut single bone

TENDERLOIN CENTER CUT FILLET

Tenderloin steak from the CENTER of the tenderloin; chain and silver skin removed

STRIP (VEIN STEAK)

End cut strip steaks

VIRGINIA GRILLER

Teres majors which are sized

RIBEYE COWBOY BONE-IN

Bone-in ribeye steak with frenched rib bone

SHORT RIB BONELESS

Short rib boneless

TENDERLOIN CHAIN-ON

Tenderloin steak with chain still attached

STRIP (VALUE STEAK)

Strip steaks cut end to end with centers and end cuts

PORTERHOUSE

Steaks cut from shortloin with larger fillet showing 1.5" or more fillet across thickest part of fillet

RIBEYE LIP ON

Ribeye steak with the lip left ON

SHORT RIB CROSS CUT

Short rib cross cut: cut across three-bone section

TENDERLOIN HEAD STEAK

Tenderloin steaks from the front of the tenderloin, TWO muscle tenders

STRIP FILLETS

Strip steaks which are cut to resemble fillet steaks; center cut fillet style for thickness and presentation

T-BONE

Steaks cut from shortloin with larger fillet showing .25" or more fillet across thickest part of fillet

RIBEYE LIP OFF

Ribeye steak with the lip left Off

TENDERLOIN TAIL

Tenderloin tails are a by-product of tenderloin production, the last 5-7" of the tenderloin

TENDERLOIN MEDALLIONS

Tenderloin steaks from the tail end of the tenderloin; 3 or 4oz maximum size to allow for decent height (by-product)

CUBE STEAK

Beef steak which is run through a cubing machine twice; preparation for country-style steak

TOP BUTT

Center cut, cut to resemble strip style

FLAT IRON

flat Iron

TENDERLOIN TIPS & TAILS

Tips are a by-product of production, third lobe of head and tip off the tenderloin

STRIP BONE-IN

Strip steak from the short loin with bone in

RAGU

Beef which is cut into strips for stir-fry type applications

TOP BUTT FILLET

Center cut, cut to resemble fillet style

OSSO BUCO

Short rib osso buco: three-bone section, two bones lifted, rolled and tied

TENDERLOIN BLOCK CUT

Steak-ready tenderloin: chain, silver and rib flaps removed

STRIP CENTER CUT

Strip steak, center cut meaning no VEIN end steaks, one-sided veins allowed

SHAVED RIBEYE

Cow ribeye shaved thin for philly steak

2

PriMe: abundance of marbling, light cherry red to slightly dark red color, with a fine texture

cHOice: small to moderate marbling, moderately light red to moderately dark red, slightly coarse in texture

SeLect: slight marbling, moderately dark red to dark red, coarse in textureqUALity LeveLS:

deScriPtiONS key:CAB = Certified Angus BeefCH = ChoiceSEL = SelectC/C = Center CutE/E = End to EndNR = No RollBNLS = Boneless

BONE-IN STRIP STEAKS

Beef is consumed 77.8 million times each day across America. The U.S. beef industry is worth an estimated $175 billion and is made up of more than one million businesses, farms and ranches operating in all 50 states. There is an estimated 96.7 million cattle in the U.S.

3

Aged 21 days before cutting

1/4 inch trim

chine bone trimmed tight

CERTIfIEd ANguS BEEf

USDA CH CAB C/C BONE-IN STRIP STEAK 10# 68966

USDA CH CAB C/C BONE-IN STRIP STEAK 10oz 883108




CHOICE

USDA CH C/C BONE-IN STRIP STEAK 10# 69117

USDA CH C/C BONE-IN STRIP STEAK 10oz 69118





NR/SEL CENTER CUT BONE-IN STRIP STEAK 12oz 69274

SELECT/ NO ROLL

beef facts:USDA PRIME BONE-IN STRIP STEAK 20oz 884620

PRImE

Bone-in Strip Steak

BONELESS STRIP STEAKS

PRImE

USDA PRIME C/C BNLS STRIP STEAK 10# 71161USDA PRIME C/C BNLS STRIP STEAK 10# 181011USDA PRIME C/C BNLS STRIP STEAK 12oz 38163

beef facts:Steak eaten “as is” is the single, most popular beef dish, eaten more than once a month by the average person.


1/4 inch trim

Maximum 1" tail from eye

4

USDA CH CAB C/C BNLS STRIP STEAK 10# 121102USDA CH CAB C/C BNLS STRIP STEAK 10oz 123110USDA CH CAB C/C BNLS STRIP STEAK 12oz 121112USDA CH CAB C/C BNLS STRIP STEAK 14oz 121114USDA CH CAB C/C BNLS STRIP STEAK 16oz 123116USDA CH CAB C/C BNLS STRIP STEAK DENUDED 18oz 221118USDA CH CAB C/C BNLS STRIP STEAK DENUDED 10# 918275USDA CH CAB FILLET OF STRIP LOIN 5oz 898799USDA CH CAB FILLET OF STRIP LOIN 6oz 898794USDA CH CAB FILLET OF STRIP LOIN 7oz 898793USDA CH CAB FILLET OF STRIP LOIN 8oz 898792USDA CH CAB FILLET OF STRIP LOIN 9oz 898791USDA CH CAB FILLET OF STRIP LOIN 10oz 898790USDA CH CAB FILLET OF STRIP LOIN 12oz 898789USDA CH CAB S/CHATEAU ROAST OF STRIP LOIN 14/12oz 895026USDA CH CAB S/CHATEAU ROAST OF STRIP LOIN 8/20oz 898788


Boneless Center Cut Strip

SELECT/ NO ROLL

NR/SEL C/C BNLS STRIP STEAK 10# 69299NR/SEL C/C BNLS STRIP STEAK 20/8oz 141108NR/SEL C/C BNLS STRIP STEAK 10oz 69302NR/SEL BNLS E/E CUT STRIP STEAK 10# 143210

CHOICE

USDA CH C/C BNLS STRIP STEAK 10# 69181USDA CH C/C BNLS STRIP STEAK 6oz 132106USDA CH C/C BNLS STRIP STEAK 7oz 132107USDA CH C/C BNLS STRIP STEAK 8oz 988827USDA CH C/C BNLS STRIP STEAK 10oz 69182USDA CH C/C BNLS STRIP STEAK 11oz 903987USDA CH C/C BNLS STRIP STEAK 12oz 69183USDA CH C/C BNLS STRIP STEAK 13oz 979501USDA CH C/C BNLS STRIP STEAK 15oz 903986USDA CH C/C BNLS STRIP STEAK 16oz 132116USDA CH BNLS E/E CUT STRIP STEAK 10# 69237USDA CH BNLS E/E CUT STRIP STEAK 10oz 883349USDA CH BNLS E/E CUT STRIP STEAK 12oz 883319

5

VALUE CUT STRIP STEAK E/E 10# 69145VALUE CUT STRIP STEAK E/E 8oz 883318VALUE CUT STRIP STEAK E/E 10oz 883316VALUE CUT STRIP STEAK E/E 12oz 883315

vALuE

PREmIum

CHEF’S PREMIUM C/C STRIP STEAK 10# 43483CHEF’S PREMIUM C/C STRIP STEAK 8oz 883308CHEF’S PREMIUM C/C STRIP STEAK 10oz 883290CHEF’S PREMIUM C/C STRIP STEAK 12oz 883289

VEIN STRIP STEAK (NERVE END) FRZN 6oz 143406VEIN STRIP STEAK (NERVE END) FRZN 8oz 143408VEIN STRIP STEAK (NERVE END) FRZN 10oz 243410VEIN STRIP STEAK (NERVE END) FRZN 12oz 69361VEIN STRIP STEAK (NERVE END) FRZN 14oz 211646VEIN STRIP STEAK (NERVE END) FRZN 16oz 143416

vEIN

Vein Steak

beef facts:Most popular side dishes served with steak:

Baked Potato 28%Corn 19%Vegetable Salad 17%Bread/Rolls 17%Mashed Potatoes 14%Green Beans 13%Rice 9%French Fries 6%


1/4 inch trim


PORTERHOuSE STEAKS

6

CHOICE

USDA CH PORTERHOUSE STEAK 10# 69217USDA CH PORTERHOUSE STEAK 16oz 974864USDA CH PORTERHOUSE STEAK 18oz 134318USDA CH PORTERHOUSE STEAK 20oz 69207USDA CH PORTERHOUSE STEAK 22oz 134322USDA CH PORTERHOUSE STEAK 22oz 978237USDA CH PORTERHOUSE STEAK 23oz 134323

SELECT/NO ROLL

NR/SEL PORTERHOUSE STEAK 10# 39396NR/SEL PORTERHOUSE STEAK 10oz 144310NR/SEL PORTERHOUSE STEAK 16oz 144316NR/SEL PORTERHOUSE STEAK 18oz 883165NR/SEL PORTERHOUSE STEAK 20oz 144320NR/SEL PORTERHOUSE STEAK 22oz 144323

PRImE

USDA PRIME PORTERHOUSE STEAK 30oz 884909

CERTIfIEd ANguS BEEf USDA CH CAB PORTERHOUSE STEAK 10# 68987

USDA CH CAB PORTERHOUSE STEAK 16oz 71764





Porterhouse

PRImE

USDA PRIME T-BONE STEAK 10# 978713


USDA CH CAB T-BONE STEAK 10# 69198

USDA CH CAB T-BONE STEAK 12oz 134012



T-BONE STEAKS

beef facts:The most popular steak cuts served in restaurants: (in order)

1. Tenderloin/Filet Mignon2. Strip Loin3. Ribeye4. Top Sirloin5. Porterhouse/T-Bone Steak

7


1/4 inch trim


T-Bone

CHOICE

USDA CH T-BONE STEAK 12oz 144212




SELECT/NO ROLL

NR/SEL T-BONE STEAK 10# 71069

NR/SEL T-BONE STEAK 10oz 984486

NR/SEL T-BONE STEAK FRZN 10oz 244310




beef facts:Memorial Day is the single largest beef day of the year. Fourth of July and Labor Day typically tie for the second most popular beef days of the year. Beef is the star of the grill, showing up as the main protein choice in one out of every five food items prepared on the grill.


1/4 inch trim

BEEf TENdERLOINfILLET STEAKS

8

PRImE

USDA PRIME C/C FILLET 10# 192106USDA PRIME E/E FILLET 10# 35864USDA PRIME C/C FILLET 10# 181012


USDA CH CAB FILLETS SILVER OFF CHAIN ON 10# 45788USDA CH CAB FILLETS SILVER OFF CHAIN ON 6oz 126706USDA CH CAB FILLETS SILVER OFF CHAIN ON 8oz 126708USDA CH CAB FILLETS SILVER OFF CHAIN ON 10oz 126710USDA CH CAB FILLETS SILVER OFF CHAIN OFF 8oz 126408USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 10# 126100USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 4oz 126104USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 5oz 940004USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 6oz 126106USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 8oz 126108USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 10oz 69042USDA CH CAB BARREL CUT FILLET 10# 126400USDA CH CAB BARREL CUT FILLET 6oz 895027USDA CH CAB BARREL CUT FILLET 8oz 883156USDA CH CAB BARREL CUT FILLET 10oz 884862USDA CH CAB BARREL CUT FILLET 11oz 856517USDA CH CAB BARREL CUT FILLET 14oz 884861USDA CH CAB BLOCK READY TENDERLOIN 2/5# 70998USDA CH CAB TENDERLOIN FILLETS (HEAD STEAKS) 6oz 883160USDA CH CAB TENDERLOIN FILLETS (HEAD STEAKS) 8oz 883159USDA CH CAB TENDERLOIN FILLETS (HEAD STEAKS) 9oz 883158

Center Cut Fillet – Chain Off

CHOICE

USDA CH FILLETS SILVER OFF CHAIN ON 8oz 136708USDA CH FILLETS SILVER OFF CHAIN OFF 10# 136400USDA CH FILLETS SILVER OFF CHAIN OFF 8oz 69238USDA CH C/C FILLETS SILVER OFF CHAIN OFF 10# 69235USDA CH C/C FILLETS SILVER OFF CHAIN OFF 32/5oz 979582USDA CH C/C FILLETS SILVER OFF CHAIN OFF 8oz 136108USDA CH C/C FILLETS SILVER OFF CHAIN OFF 9oz 883147USDA CH BARREL CUT FILLETS 10# 42638USDA CH BARREL CUT FILLETS 6oz 883152USDA CH BARREL CUT FILLETS 8oz 883151USDA CH BARREL CUT FILLETS 9oz 883150USDA CH BARREL CUT FILLETS 10oz 883149USDA CH TENDERLOIN FILLETS (HEAD STEAKS) 6oz 883155USDA CH TENDERLOIN FILLETS (HEAD STEAKS) 8oz 883154USDA CH TENDERLOIN FILLETS (HEAD STEAKS) 9oz 883153

TENdERLOIN mISCELLANEOuS

USDA CH CAB TIPS AND TAILS 10# 907496TENDER TIPS AND TAILS FRZN 10# 48663TENDERLOIN MEDALLION STEAKS 10# 146800TENDERLOIN MEDALLION STEAKS 3oz 69426TENDERLOIN MEDALLION STEAKS FRZN 3oz 346803TENDERLOIN MEDALLION STEAKS FRZN 4oz 69427

9

Fillet – Chain On

SELECT/NO ROLL

NR/SEL FILLETS SILVER OFF CHAIN OFF 10# 69416NR/SEL FILLETS SILVER OFF CHAIN OFF 5oz 883143NR/SEL FILLETS SILVER OFF CHAIN OFF 6oz 69418NR/SEL FILLETS SILVER OFF CHAIN OFF 8oz 146408NR/SEL FILLETS SILVER OFF CHAIN OFF 9oz 146409NR/SEL FILLETS SILVER OFF CHAIN OFF 10oz 146410NR/SEL FILLET C/C SILVER OFF CHAIN OFF 10# 146100NR/SEL FILLET C/C SILVER OFF CHAIN OFF 4oz 146104NR/SEL FILLET C/C SILVER OFF CHAIN OFF 6oz 146106NR/SEL FILLET C/C SILVER OFF CHAIN OFF 8oz 146108NR/SEL FILLET STEAK VALUE FRZN 5oz 48497NR/SEL FILLET STEAK VALUE FRZN 6oz 48501NR/SEL BARREL CUT FILLET 10# 69048NR/SEL BARREL CUT FILLET 4oz 883145NR/SEL BARREL CUT FILLET 5oz 884865NR/SEL BARREL CUT FILLET 6oz 126506NR/SEL BARREL CUT FILLET 8oz 884864NR/SEL BARREL CUT FILLET 9oz 883144NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 10# 69411NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 5oz 881231NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 6oz 146006NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 8oz 146008NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 9oz 883146

beef facts:Less than 8% of beef meets the highest standards to become the Certified Angus Beef ® brand, making it Angus beef at its best.


1/4 inch trim

Strap removed

Maximum 1/2 inch tail from eye

TOP BuTTSIRLOIN STEAKS

10


USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 10# 69019

USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 4oz 883202





USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 10# 69020

USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 5oz 883201







CHOICE

USDA CH BNLS C/C TOP BUTT STEAK (FILLET) 10# 135500

USDA CH BNLS C/C TOP BUTT STEAK (FILLET) 4oz 135504





USDA CH BNLS C/C TOP BUTT STEAK (STRIP) 6oz 69226





Top Butt Fillet Style

SELECT/NO ROLL

NR/SEL C/C TOP BUTT STEAK 10# 69225

NR/SEL C/C TOP BUTT STEAK 6oz 74598






PREmIum

CHEF’S PREMIUM C/C TOP BUTT 5oz 883170









11

Top Butt Strip Style

beef facts:Q: Where does the name “steak” come from?

A: When the Saxons and the Jutes conquered Great Britain, they brought with them skills as cattlemen. The Saxon word steik means meat on a stick. The Saxons liked to cook their beef on a pointed stick over a campfire.


1/4 inch trim

chine Bone removed

BEEf RIB CuTSBONE-IN

CHOICE

USDA CH COWBOY STEAK 1-7RIB 10# 69573

USDA CH COWBOY STEAK 1-7RIB 14oz 69574






USDA CH BONE-IN RIBEYE STEAK 10# 162600

USDA CH BONE-IN RIBEYE STEAK 14oz 883288





12


USDA CH CAB COWBOY STEAK 1-7RIB 10# 141402

USDA CH CAB COWBOY STEAK 1-7RIB 14oz 141414





USDA CH CAB BONE-IN RIBEYE STEAK 10# 70991

USDA CH CAB BONE-IN RIBEYE STEAK 14oz 883314




Bone-in Ribeye Cowboy Steak

beef facts:Q: Small flecks of fat found in lean red beef are an indication that the beef should be tender, juicy and flavorful. What are these flecks called?

A: The small flecks of fat are called marbling. The higher the grade of beef, the more marbling you will find.


1/4 inch trim

Maximum 1" tail from eye

BEEf RIB CuTSBONELESS

SELECT/NO ROLL

NR/SEL LIP ON RIBEYE STEAK 10# 172000NR/SEL LIP ON RIBEYE STEAK 8oz 904363NR/SEL LIP ON RIBEYE STEAK 8oz 29465NR/SEL LIP ON RIBEYE STEAK 10oz 904362NR/SEL LIP ON RIBEYE STEAK 12oz 988853

PREmIum

CHEF’S PREMIUM RIBEYE STEAKS LIP ON 6oz 883059CHEF’S PREMIUM RIBEYE STEAKS LIP ON 8oz 883058CHEF’S PREMIUM RIBEYE STEAKS LIP ON 8oz 882659CHEF’S PREMIUM RIBEYE STEAKS LIP ON 10oz 883110CHEF’S PREMIUM RIBEYE STEAKS LIP ON 12oz 883109


USDA CH CAB LIP ON RIBEYE STEAK 10# 171102USDA CH CAB LIP ON RIBEYE STEAK 8oz 71058USDA CH CAB LIP ON RIBEYE STEAK 10oz 71059USDA CH CAB LIP ON RIBEYE STEAK 12oz 170112USDA CH CAB LIP ON RIBEYE STEAK 14oz 171114USDA CH CAB LIP ON RIBEYE STEAK 16oz 171116USDA CH CAB LIP OFF RIBEYE STEAK 10# 174000USDA CH CAB LIP OFF RIBEYE STEAK 16oz 883313USDA CH CAB LIP OFF RIBEYE STEAK 18oz 883106

CHOICE

USDA CH LIP OFF RIBEYE STEAK 10# 176000USDA CH LIP OFF RIBEYE STEAK 10oz 176010USDA CH LIP OFF RIBEYE STEAK 12oz 176012USDA CH LIP OFF RIBEYE STEAK 14oz 883284USDA CH LIP OFF RIBEYE WHOLE 12# 898043USDA CH LIP ON RIBEYE STEAK 10# 71063USDA CH LIP ON RIBEYE STEAK 5oz 876503USDA CH LIP ON RIBEYE STEAK 8oz 173008USDA CH LIP ON RIBEYE STEAK 9oz 173109USDA CH LIP ON RIBEYE STEAK 10oz 71064USDA CH LIP ON RIBEYE STEAK 12oz 173012USDA CH LIP ON RIBEYE STEAK 14oz 173014USDA CH LIP ON RIBEYE STEAK 16oz 71066 13

Ribeye Lip OnRibeye Lip Off

beef facts:Q: What is the average daily consumption of meat per person in the United States?a) 10oz per person per day b) 6oz per person per day c) 3.4oz per person per day? A: According to the latest from the National Cattlemen’s Beef Association, the correct answer is (c) 3.4oz per day. Of that, 1.8oz per day is the average beef consumption.


BEEf SHORT RIBS, TERES mAJOR muSCLE & fLAT IRON STEAKS

SHORT RIBS

CH BEEF SHORT RIBS 8oz 68341

CH BEEF SHORT RIBS 6oz 68342

BLOCK CUT SHORT RIBS 10# 68347

BEEF SHORT RIB OSSO BUCO 10# 34798

TERES mAJOR muSCLE

VIRGINIA GRILLER STEAKS 10# 201202

fLAT IRON STEAKS

USDA CH CAB FLAT IRON STEAK 10# 34876

USDA CH CAB FLAT IRON STEAK 4oz 974469







14

Block Cut Short Ribs

Beef Short Rib Osso Buco

Flat Iron Steak

beef facts:Beef is the #1 food source for Protein, Vitamin B12 and Zinc! Not only does beef provide an excellent amount of nutrients, there are at least 12 cuts of beef that are leaner than a skinless chicken thigh and meet the USDA Labeling Guidelines for lean or extra lean. America’s Beef Producers spend an average of $2 million on food safety research and technology each year.


mISCELLANEOuS CuTS

mISCELLANEOuS CuTS

USDA CH CAB BEEF RAGU STRIPS 10# 111025

BEEF RAGU STRIPS 10# 110026

BEEF RAGU STRIPS FRZN 10# 110025

FRESH BEEF FOR STEW 10# 57869

FRESH BEEF CUBE STEAK 10# 35189

FRESH BEEF CUBE STEAK 4oz 103504

BEEF CUBE STEAK FRZN 4oz 52835

FRESH BEEF CUBE STEAK 5oz 965627

BEEF CUBE STEAK FRZN 5oz 17842

SHAVED SIRLOIN FOR PHILLY STEAK 10# 40226815

Shaved Sirloin for Philly Steak

Beef Cube Steak

Beef Ragu Strips

7422 rANcO rOAdricHMONd, vA 23228

800.755.6641 • www.vfsg.com


Documents

Pfs customer beef catelog 110510