Center of the Plate 2025 by Performance Foodservice

Center of the Plate

Meet our COP Specialists

Eric Das

COP Specialist

Joe Romani Category Manager

Eric’s obession with food led him on a journey that had him cooking at an early age, formally training at Johnson and Wales University before working in several fine dining restaurants throughout New England. His journey continued with an opportunity to move into a sales role, eventually working for a National meat company where he honed his craft. Eric brings a chef’s insight to helping customers choose center of the plate solutions and creative ways to menu those products to maximize profits.

Meet Joe, our dedicated Category Manager. He started in retail at just 17 years old and has spent the last 15 years in procurement—bringing over 26 years of hands-on experience in the food industry. Joe brings unmatched knowledge, precision, and passion to the table. His deep understanding of product sourcing, cut specifications, and culinary trends helps ensure our customers always receive the highest quality proteins and expert support. Whether it’s beef, poultry, pork, or specialty meats, Joe is committed to delivering excellence in every cut.

It’s

a combination of things that make Braveheart the best meat I’ve seen and tasted in 76 years in the business. Braveheart has its own taste – nothing like it. It exceeds anything that’s out there.

— Frank Murphy, Oakes Farms, FL

Braveheart Black Angus Beef® redefines premium beef, setting a higher bar for quality, tenderness and taste. Our beef starts with cattle born on family farms in the U.S. and raised in the Midwest with an emphasis on humane practices and sustainability. They are processed in stateof-the-art facilities that focus on quality and consistency. Based on our heralded PathProven® process, Braveheart is available exclusively through Performance Foodservice in a full line of beef, spanning carefully cut steaks to mouthwatering burgers. No matter your operation’s needs, you can depend on Braveheart Black Angus Beef to be a cut above extraordinary every time.

Braveheart stands out from the rest because it was designed to exceed operators’ expectations for quality beef. We spent time talking with chefs and restaurant owners, asking them about their “beef” with the other beef brands on the market, and about what they were looking for in a premium line. They unanimously focused on four critical areas of importance: Taste, Quality, Trim and Consistency. Our unique PathProven® program enables Braveheart to deliver on all four—it’s our standard of excellence.

Portfolio of Products

Braveheart Black Angus Beef® offers operators a wide portfolio of superior products to meet customer demand at any level, spanning high-end steakhouses, burger joints, innovative top-tier restaurants and more. Our variety of primals and cuts ranges from well-known, sought-after steaks to obscure, new cuts that are perfect for experimental chefs. We also sell whole subprimals (ribeyes to tenderloins) if you prefer butchering in-house. Plus, our burgers and grinds are unparalleled in terms of cook-size retention, ease of preparation, juicy flavor and performance. Braveheart Black Angus Beef® grinds are ground fresh daily and can be ground to order. This means a longer shelf life and fresher beef. A variety of grinds are available, ranging from fine to coarse, with varying fat ratios so you’ll hit the perfect blend for each and every recipe. Fresh grinds are ideal for tacos, meatballs, sauces, meatloaf and custom-blended burgers. Whatever type of beef you serve, you’ll find a superior Braveheart selection in our full line of products.

Beef Grading

Braveheart Black Angus Beef® provides only the highest quality beef from the USDA’s top grades. Beef quality is based on the cooked product’s expected eating characteristics—tenderness, juiciness and flavor. Grades are given based on the amount of marbling in the beef. Higher levels of marbling are more likely to yield tender, juicy, flavorful cuts of meat. Our beef is available in Low Choice, Upper 2/3 Choice, and Prime (the highest level of marbling in the U.S. beef grading system).

“Consistency, consistency–this is the MAIN reason I buy Braveheart. Day in and day out I know that the steak I had a month ago will taste the same as the steak I have today. I love the flavor, the taste and texture. Excellent!

— Paul Simbliaris, Tuck-away Tavern, NH

PORTION CUTS

Portion Cut Steaks

849314

RANRNCH RANRNCH RANRNCH

BRVHRT RANRNCH RANRNCH KQLTYMTS

RANRNCH RANRNCH

BRVHRT RANRNCH RANRNCH RANRNCH RANRNCH

BEEF TNDRLN TAILS FZ

BEEF STRIP STK VEIN END FZ

BEEF STRIP STK LUNCHEON FZ

BEEF ANG TNDRLN STK BNLS C/C CH

BEEF TNDRLN FIL 1ST CUT STK FZ

BEEF STRIP STK CH LUNCH FZ

BEEF SIRLOIN PUB STK SQ

BEEF STRIP STK CH BNLS C/C

BEEF TOP BUTT STK CH C/C THIN

BEEF ANG STRIP STK C/C HCHO

BEEF STRIP STK VEIN CH

BEEF STRIP STK CH VEIN

BEEF STRIP STK CH BNLS C/C

BEEF RIBEYE STK CH BNLS FZ

PORK BUTT BNLS

BEEF ANG BRISKET BNLS CH UP

BEEF FLAP MEAT CH 185 A

BEEF TOP RND INSIDE CH

BEEF TNDRLN NR BEEF TNDRLN CH PSMO UP

Biproduct Cuts

RANRNCH RANRNCH RANRNCH BRVHRT RANRNCH RANRNCH RANRNCH KQLTYMTS RANRNCH RANRNCH

BEEF TNDRLN MEDALLION 3 CRYVC

BEEF TNDRLN MEDALLION 4 PACK

BEEF TNDRLN BROCHETTE 2 OZ FZ

BEEF ANG FAJITA MEAT FZ

BEEF STIR FRY FLAT CUT FZ

BEEF SIRLOIN TIPS SPECIAL FZ

BEEF TNDR TIPS STKHSE FZ

CHICKEN PHILLY STK SHAVED FZ

BEEF SHAVED STK BLND FZ

PORK DICED

Kinnealey stocked Burgers (Gourmade Braveheart)

BEEF ANG SMASH BALL GOURMADE BEEF PATTY GOURMADE 2/1 RND

OZ 20/8 OZ

Whole Boxed Muscles

BEEF ANG CHUCK ROLL CH 1”

BEEF ANG STRIP LOIN CH 0X1

BEEF ANG TOP BUTT SIRLOIN CH

BEEF ANG TNDRLN CH PSMO

BEEF ANG INSIDE RND CH 1/4”

BEEF ANG EYE RND CH BNLS

BEEF ANG RIBEYE CH L/ON UPS

BEEF ANG STRIP LOIN BNLS HCHO

BEEF ANG STRIP LOIN BNLS CH 0X1

BEEF ANG TNDRLN HCHO PSMO

BEEF ANG RIBEYE CH L/ON UPS

BEEF SIRLOIN ANG FLAP MEAT CH

BEEF ANG GRND FINE 75/25

BEEF CHUCK SHLDR CH CLOD 1/4”

BEEF ANG BRISKET CH DECK OFF

BEEF ANG BOTTOM RND FLAT 1/4”

BEEF ANG LOIN BALL TIP CH

BEEF FLANK STK CH

BEEF ANG RIB SHORT CHUCK CH

BEEF ANG CHUCK GRND FINE 80/20

BEEF TNDRLN HANGING CH

BEEF RIB SHORT CHUCK B/I CH

BEEF ANG GRND FINE ANG 80/20

BEEF ANG BOTTOM BUTT TRI TIP

BEEF ANG SIRLOIN COULOTTE

3/20 LB 6/11 LB 5/10 AV 12/5 LB 3/21 LB 12/5 AV 2/15 LB 2/11 AV 2/11 AV 6/5 LB 5/15 LB 4/15 LB 6/10 LB 4/19 LB 4/15 AV 4/13 LB 4/23 AV 36/2.4 LB 24/2.3 LB 6/10 LB 12/2 LB 16/4 LB 6/10 LB 4/20 LB 20/3 AV

STRIPS/LoiN MEAT STRIPS/LoiN MEAT

also known as:

New York Strip, Strip Steak, Kansas City Strip, Shell Steak (with bone), Top Loin Steak

beef strip (strip steak):

The beef strip, often called a strip steak or New York strip, is a boneless cut from the short loin. It’s well-marbled, juicy, and has a bold, beefy flavor—popular for grilling and pan-searing.

beef loin:

The beef loin is a tender section from the back of the cow, located between the rib and the round. It includes premium cuts like the tenderloin, T-bone, porterhouse, and strip steak. It’s known for being flavorful and tender.

THIN MEATS THIN MEATS

also known as: Flank Steak, Skirt Steak, Beef Flank

Cut Location

Flat Iron Chuck (shoulder)

Coulotte Top sirloin cap (sirloin section)

Hanger Plate (near diaphragm)

Flank (lower abdominal area)

Ball Tip Sirloin (near hip)

ITEM #

Skirt Plate (beneath rib, near diaphragm) 536887 926406 926406 484719 404984 44281 375081 484718 939324 271972 427155 374967

PACK/SIZE BRAND

RANRNCH PACKER PACKER

BRVHRT BRVHRT IBP

DESCRIPTION

BEEF COULOTTE STK THIN

BEEF COULOTTE FAT ON

BEEF ANG SIRLOIN COULOTTE BNLS

BEEF TNDRLN HANGING CH

BEEF FLANK STK CH

BEEF ANG BOTTOM BUTT TRI TIP

BEEF SKIRT OUTSIDE

BEEF SKIRT OUTSIDE BNLS PLD

BEEF OUTSIDE SKIRT BNLS PLD

BEEF ANG LOIN BALL TIP CH

TENDERLOINS/PSMO tENDERLOINS/PSMO

also known as: Filet Mignon, Medallions, Butt Tenderloin, Short Tenderloin, Tenderloin Tips, Filet Steak, Tender Steak

Stands for Peeled Side Muscle On and has all the outside fat removed. Silver skin is the connective tissue that surrounds the tenderloin muscle. “Peeled” refers to all outside fat and connective tissue.

cut description:

The tenderloin is cut from the most tender muscle and is a highly-valued cut that offers versatility in portion options, menu applications and preparation methods. It can be easily fabricated into portion steaks.

It is best prepared by using any dry cooking method including roasting. grilling, sautéing and smoking. The tenderloin is also a great cut for poaching. psmo:

RIBEYES RIBEYES

lipons: exports:

This is a ribeye cut that includes the “lip” — a section of fat and muscle on the outer edge. It offers extra flavor and is often used for larger roasts or portion cuts.

An export rib is a larger, bone-in section from the rib primal (typically ribs 6–12). It’s often used for prime rib roasts.

BEEF RIBEYE PRIME BNLS L/ON UP

BEEF ANG RIBEYE CH L/ON UPS

BEEF ANG RIBEYE PRIME BNLS L/ON

BEEF ANG RIBEYE BNLS CH

BEEF RIBEYE CH EXP B/I L/ON

BEEF RIBEYE FRNCHD 12X12

BEEF RIBEYE BNLS CH L/ON UP

BEEF ANG RIBEYE BNLS CH L/ON UP

BEEF RIBEYE BNLS NR L/ON UP

BEEF RIBEYE L/ON

BEEF RIBEYE BNLS L/ON AUS HALAL

BEEF RIBEYE BNLS SEL L/ON UP

BEEF RIBEYE ROLL UTL UP FZ

BEEF RIBEYE CH L/ON HVY UP EA

BEEF RIBEYE SEL L/ON

Sirloin Flap Meat Sirloin flap meat

also known as:

sirloin f lap meat :

Sirloin flap, also known as flap meat or bavette, comes from the bottom sirloin near the flank. It’s a thin, flavorful, and somewhat coarse-textured cut. Though not as tender as premium steaks, it’s great for marinating and quick cooking methods like grilling or searing. Often used in fajitas, stir-fries, or sliced for steak sandwiches.

Bavette Steak, Flap Steak, Bottom Sirloin Flap, Flap Meat

rounds rounds

also known as:

Inside Roast, Flat Roast, Eye Round Roast, Top Round, London Broil

f lats:

Cut from the outer part of the round. It’s slightly tougher than the top round and good for slow roasting or braising.

insides:

(Top Round) A lean, affordable cut from the inside of the leg. Often used for roast beef or London broil.

eyes:

A small, round, very lean cut that resembles a tenderloin in shape but is much tougher. Often used for roasting or slicing thin for sandwiches.

BRVHRT

BEEF ANG EYE RND CH BNLS

BEEF ANG INSIDE RND CH 1/4”

BEEF BOTTOM EYE RND CH

BEEF ANG BOTTOM RND FLAT 1/4”

BEEF INSIDE TOP RND CH

BEEF KNUCKLE CH PLD

BEEF TOP RND CH CAP OFF

BEEF

CHUCK CHUCK

also known as:

Denver Cut Steak, Chuck Upper Blade Steak, Center Cut Steak, Chuck Shoulder

chuck:

Chuck comes from the shoulder area of the cow. It’s a well-used muscle, making it flavorful but tougher, ideal for slow cooking, roasting, or grinding.

brisket:

Brisket is a large, tough cut from the lower chest. It becomes tender and rich when slow-cooked, smoked, or braised. Popular for barbecue and deli-style brisket.

beef chuck roll:

A chuck roll is a boneless section from the chuck, containing several muscles. It’s used for roasts, steaks, or ground beef—flavorful and versatile.

clod:

Also from the shoulder, the clod is a large, leaner cut compared to the chuck roll. It’s commonly used for roasts, ground beef, or sliced for sandwiches after slow cooking.

BEEF ANG BRISKET CH DECK OFF

BEEF BRISKET CH BNLS

BEEF BRISKET BNLS PRIME

BEEF BRISKET PRIME

BEEF BRISKET CH BNLS

BEEF RIB SHORT CHUCK B/I CH

BEEF ANG RIB SHORT CHUCK CH

BEEF ANG CHUCK ROLL CH 1”

BEEF CHUCK SHLDR CH CLOD 1/4”

CHUCK CHUCK

also known as:

Chuck Flap Tail, Boneless Short Rib, Denver Steak, Zabuton, Shoulder Tender, Petite Tender, Mock Tender

chuck f lap : comes from the lower end of the chuck, near the rib area. It’s well-marbled, rich in flavor, and often used for grilling, stir-fry, or fajitas. It has a slightly coarse texture.

BEEF FLAP MEAT CHUCK NR

BEEF CHUCK FLAP MEAT CH

BEEF SHLDR TERES MAJOR CH FRSH

BEEF TERES MAJOR SEL PLD

BEEF TERES MAJOR CH PLD BNLS

BEEF CHUCK TNDR CH

Loin Loin

also known as:

Pork Roast,Loin Roast, Pork Tenderloin

cut description:

This popular boneless roast is juicy, tender and evenly shaped with somewhat less fat than the center-cut rib roast. Tenderloin is a lean, delicate cut which cooks very quickly because it’s so small, usually weighing about one pound. Best prepared using dry heat perfect for roasting or grilling. Marinate to heighten flavor.

ITEM #

464513 464533 464541 464778 464780 464518

BRAND

DESCRIPTION

PACK/SIZE

PORK LOIN BNLS C/C STRAP ON PORK LOIN BNLS C/C STRAP ON PORK TNDRLN 1.25 LB DN PORK LOIN BNLS C/C STRAP ON PORK TNDRLN PORK RACK 10 BONE FRNCHD 6/9 LB 2/9 LB 12/1.25 LB 6/9 LB 12/1.25 LB 4/7 LB ALLEGNCE ALLEGNCE ALLEGNCE WEST CREEK WEST CREEK ALLEGNCE

PORK LOIN BNLS C/C STRAP ON PORK LOIN BNLS C/C STRAP ON PORK TNDRLN 1.25 LB DN

*198212 *198213 *197947 ALLEGNCE ALLEGNCE ALLEGNCE 2/9 LB 5/1 CT 12/1.25 LB

Ribs/butt Ribs/butt

also known as:

Baby Back Ribs, St. Louis Ribs

rib description :

Baby back ribs are cut from the section of the rib cage closest to the backbone. This location explains why baby back ribs are much leaner than spare ribs, and why they need special attention to keep from drying out on the grill. Best prepared using dry heat, grill or roast for the most flavor. Sauces and dry rubs give this signature cut their traditional BBQ flavor.

WEST CREEK WEST CREEK

ALLEGNCE

belly belly

commonly used for: Bacon, Pancetta, Chicharrones

belly cut:

Pork belly is uncured, un-smoked and un-sliced bacon, starting out from the underside or belly of the pig. Best prepared by braising or roasting. Once it’s cooked and cooled, you can crisp up the skin in a skillet. If you roast it, the skin should cook up crisp.

Pork Portion Cuts Pork Portion Cuts

STOCKED DUCK STOCKED DUCK

cut description:

Breasts, legs and thighs are often slow-cooked to make confit, a flavorful and tender dish. Duck wings can be incorporated into soups or enjoyed as appetizers. The fat rendered from duck is also highly regarded for its flavor and cooking properties.

DUCK

chicken chicken

Nae Chicken

CHICKEN BRST SNG 4 OZ B/S NAE

CHICKEN BRST SNG 6 OZ B/S NAE

CHICKEN BRST SNG 7 OZ B/S NAE

CHICKEN BRST CHNK NAE

CHICKEN TENDERLOIN 1 OZ SEL NAE

CHICKEN 8 PC 3.25-3.5 LB NAE

CHICKEN THIGH B/S

CHICKEN WOG 3.25-3.50 LB NAE

Legs Quarters/Wogs/Splits

CHICKEN LEG QRTR CVP

CHICKEN 8 PC CVP

CHICKEN SPLIT CVP

CHICKEN BACK CVP 4/10 LB 16/3 AV 16/3 AV 1/40 LB

Fresh Airlines Chicken

Wings Fresh & Frozen

CHICKEN WING 1ST & 2ND JUMBO

CHICKEN WING 1ST & 2ND MED CVP

Chicken Breast, Tenders & Thighs

CHICKEN BRST RAND JUMBO B/S CVP

CHICKEN BRST MED RAND B/S CVP

CHICKEN BRST FIL CHEF RDY

CHICKEN BRST B/S MAR JUMBO

CHICKEN BRST WHL B/I CVP

CHICKEN TNDR JUMBO CLPPD CVP

CHICKEN THIGH B/S NAE ESL

Chicken can be divided into several common cuts, each offering its own flavor and texture. The breast is a lean, white meat found at the front of the bird and is perfect for grilling, baking, or slicing into strips. Thighs, taken from the upper leg, are dark meat and known for being juicier and more flavorful—great for roasting or using in stews. Drumsticks come from the lower leg and are a popular choice for baking or frying. Wings are often served as appetizers or snacks, especially when fried or coated in sauces. A whole chicken includes all parts and is ideal for roasting and carving. Another cut, the tenderloin, is a small, delicate strip of meat beneath the breast, perfect for quick and easy cooking. These cuts make chicken a flexible and widely loved choice in the kitchen.

CHICKEN BRST 4 OZ B/S SNG CVP

CHICKEN BRST 4 OZ

CHICKEN BRST 5 OZ B/S SNG CVP

CHICKEN BRST 6 OZ B/S

CHICKEN BRST 6 OZ SNG B/S S/T

CHICKEN BRST 8 OZ B/S SNG

CHICKEN BRST 8 OZ B/S DBL CVP

LAMB

Lamb/Veal Lamb/Veal

245080 267688 366638 CATELLI PACKER CATELLI

LAMB RACK FRNCHD NEW ZEALAND FZ

LAMB RACK FRNCHD NZ 16-18 OZ FZ

LAMB RACK FRNCHD NZ FZ 24/12-14 OZ 1/20 AV 16/20-22 OZ 549562 549564 549565 549691 PIANEPIC PIANEPIC PIANEPIC PIANEPIC

LAMB LEG BRT TRMD

LAMB TOP RND LEG BNLS CAP ON LAMB HINDSHANK B/I DLX FZ

LAMB STEW MEAT 1 IN FZ

LAMB GRND 80/20 FZ

VEAL GRND 80/20 IND VP FZ

MEATBALL MEATLOAF MIX BEEF PORK

VEAL

VEAL LEG CUTLET POUNDED 2 PC VP

VEAL TOP CUTLET POUNDED 2 PC VP

VEAL PATTY BRD ITAL STYLE NAT

VEAL LEG TOP RND CAP-OFF

VEAL RIB CHOP 6 RDY RACK

VEAL RIB SHORT FZ

VEAL STEW MEAT

VEAL BONES MIXED FZ

VEAL LEG MARROW BONES FZ

6/1.75 LB 8/1.5 LB 2/5 LB

LB 1/50 LB 1/50 LB

CUT FINDER FOR FOODSERVICE

Use this at-a-glance guide to

l Indicates cuts that are highly recommended for certain types of

items; these cuts will produce

* Indicates alternative cuts that produce acceptable results

6 Indicates uses for leftovers of these cuts