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Less THAN 8% of beef earns the distinctive Certified Angus Beef ® Brand

Certified Angus Beef® brand

Certified Angus Beef ® brand standards exceed those of USDA Prime, Choice and Select graded beef.

• Increases sales • Grows profits • Improves customer satisfaction • Builds repeat

Within the Choice grade’s three marbling levels, the majority of beef falls into Small marbling. This is not enough marbling for Certified Angus Beef® brand.

3%

business

USDA Prime

5%

USDA Choice

15%

Moderate marbling

USDA Choice

The majority of USDA Choice misses our mark for exceptional juiciness and flavor.

Modest marbling

37%

USDA Choice Small marbling

40%

USDA Select

USDA qu

ality grad

es as a per cent of fe

derally gra

Marbling • • • • •

ded beef.

Source: U

Marbling is the main contributor of beef juiciness, flavor, and tenderness. It is the flecks of fat within the beef Beef with more marbling can be cooked to higher temperatures and still be juicy. Our standards require Modest or higher marbling. Certified Angus Beef® brand must be medium to fine marbling texture. Course marbling can negatively influence palatability.

SDA and 20

05 Nation

al Beef Q

uality Au

dit.

Maturity Beef harvested at the right time will have superior: • Color, Tenderness, Texture, Firmness • Certified Angus Beef® brand selects only “A” maturity—the most desired beef classification, which is derived from cattle harvested younger than approximately 30 months of age.* • USDA Prime and Choice can include “B” maturity cattle harvested at 30-42 months of age.* * United States Standards for grades of slaughter Cattle, effective January 31, 1997

100 Inwood Road Rocky Hill, CT. 06067

April 2013


Less than 1 in 5 Angus-influenced cattle

Certified Angus Beef ® Brand Advantages

Busting the Grass-fed Beef Myths

No other Angus brand compares

Certified Angus Beef ® Brand...yourTheproduct solution Certified Angus Beef brand selects for higher quality beef than other Angus ®

The Bottom Line

Certified Angus Beef Brand

brands. Its 10 science-based specifications are so strict that only 8% of all beef qualifies.availability As the original Angus brand, it excels in product quality and availability ★ The highest quality beef with the greatest and is dedicated to providing innovative services to grow your business.

★ Takes the confusion out of buying beef ★ Gives you an advantage over the competition ★ Ensures product integrity and consistency in every box by withAmerica’s the Brought to you Angus cattle producers ✓ Only brand owned by the American Angus Association’s SM 35,000 cattle ranchers. industry’s most extensive tracking system ★ The category leader in quality, availability, market ✓ Governed by a share, board ofcustomer Angus cattle producers. recognition and marketing support

®

Increase Sales ★ Grow Profits Improve Customer Satisfaction ★ Build Repeat

✓ As a nonprofit division of the American Angus Association, we drive your

profits — notgraded ours. Exceeding standards for USDA Prime, Choice and Select beef.

Certified Angus Beef ® brand 10 science-based specifications

Marbling – the key to flavor

1

Modest or higher marbling

2

Medium or fine marbling texture

Maturity

3

“A” maturity for each, lean and skeletal characteristics—cattle harvested younger than approximately 30 months of age

Consistent sizing ensures thicker steaks and consistent plate presentation for each customer

4 5 6

10- to16-square-inch ribeye area Less than 1,000 pound hot carcass weight Less than 1-inch fat thickness

Quality Appearance and Tenderness 3%

USDA Prime

7 8 9 10

5%

Superior muscling restricts influence of dairy cattle USDA Choice

Moderate marbling

15%

USDA Choice

Practically free of capillary rupture ensures 37% quality appearance Modest marbling

USDA Choice Small marbling

40% No dark cutters ensures consistent appearance and flavor USDA Select

No neck hump exceeding 2 inches safeguards against Brahman cattle-influence which have more variation in tenderness

Marketing claims that grass-fed beef is healthier or more ecofriendly are a myth. Grain-fed and grass-fed beef are defined by production, marketing and taste distinctions, not by nutritional or environmental differences. The No. 1 reason Business consumers purchase beef is taste. Grain-fed beef, like the Certified Angus Beef ® brand, delivers the superior taste consumers desire.

✓ No other brand works closer with cattle producers and feeders to help them raise

USDA Prime, Choice and Select exceptional cattle. 2 specifications

All Cattle are Grass Fed

The most recognized Angus brand ✓ 86%specifications market share offorAngus-influenced, top Choice (Modest or higher) USDA Various marbling each grade. USDA Select and the majority certified programs.of USDA Choice do not contain enough marbling to quality for the ✓ The trusted the world’s ® brand (Seebypyramid) . top chefs and steakhouses. More than 13,000 Certified Angus Beefbrand businesses partner with the brand in 30+ countries. No specification ✓ Independent consumer research shows two out of three consumers recognize the brand as the best, top-quality beef.

both “A” and maturity cattle. sourcing “B” Can includeOffering the“B” most product and pricing options maturity are cattle harvested at approximately ✓ The only brand available from 29 plants with a combined share of the U.S. and 30-42 months of age. Canadian fed cattle packing base of more than 85%.

The Certified Angus

Variation in product size and plate Beef Brand reduces presentation. Accepts all ranges of Quality and integrity guaranteed in every box ✓ The only brand to track every pound of beef from the packing plant to consumers. ribeye and carcass weight. the odds of a tough No specification, accepts industry extremes of 7- to 20-square-inch ribeye area Unrivaled marketing services to grow your business ✓ No other brand comes close to matching our marketing services and support. No specification, may include large carcasses and Custom designpound services, industry extremes of 1,250 hotproduction-ready carcass weight television, radio and print advertising, photo and video library, and Web site resources, just to name a few. No specification ✓ Since 1978, more than $140 million dollars have been invested in growing the supply of high-quality cattle, marketing the brand, educating your employees and protecting the brand. No specification

steak by nearly 300% over USDA Choice.

Grades do count!

✓ Industry leader in training your employees through hands-on programs, No specification technology-based and customized tours, and ranch visits.

Reduce your risk of offering a slightly

✓ Nearly 100 Certified Angus Beef LLC employees, including three PhDs and No specification nine master’s degree professionals in meat, animal science and business, tough or tougher steak support your efforts.

No specification

Cattle spend the majority of their lives in pastures eating grass. Grain-fed cattle spend 50-75% of their lives grazing and are on a grain-based diet for a relatively short period of time—four to six months (only 120-180 days).

Understanding Nutritional Claims Marketing claims that grass-fed beef is healthier than grainfed beef are not true. Statements that grass-fed beef has higher levels of Vitamin A, Vitamin E, omega-3 fatty acids and conjugated linoleic acids are accurate; however, the differences are not significant enough to impact health.

Based on 16 months at harvest, 150 days on grain *

Beef is an excellent source of zinc, iron and protein, plus many B vitamins. However, it should not be considered a reasonable source of omega-3 fatty acids.

Environmental Facts Pasture- or grass-fed meat is perceived to be more ecofriendly than grain-fed beef. However, the time needed to grow an animal on grass to harvest weight is nearly double that of grain. This means that energy use and greenhouse gas emissions per pound of beef are increased three-fold in grass-fed cattle.

*

Questions? Contact Certified Angus Beef LLC at 330-345-2333. • ©2007 Certified Angus Beef LLC. All rights reserved. No.4 - 4/07

Licensing is easy! ★ Ask for complete details on how you can capitalize on the Certified Angus Beef ® brand items you are serving

It is important to understand the entire U.S. agricultural for only 6% of annual U.S. greenhouse gas emissions according to the Environmental Protection Agency. Livestock production is estimated at only 2.8% of total U.S. emissions.

sector accounts 206 Riffel Rd. Wooster, OH 44691-8588 USA • 330-345-2333 • www.certifiedangusbeef.com

The Certified Angus Beef ® brand name, marks, and slogans are service/trademarks of Certified Angus Beef LLC. © 2009 All rights reserved. Printed in the U.S.A. 11-104-3/09. 4388

2

Mark Guarnieri-Protein Marketing Specialist-Connecticut & Western Massachusetts cell 203-464-0238 Guy Guarnieri-Protein Marketing Specialist- Connecticut & Westchester, New York cell 203-410-5671

Source- Oklahoma State University

As a restauranteur you can’t

In total, finishing the current U.S. population of 9.8 million fed-cattle on pasture would require an extra 60 million acres of land, that’s about the size of Wyoming. *Source: Cattlemen’s Beef Board BEEF FACT SHEET: Understanding the Different Kinds of Beef in the Marketplace

Questions? Contact Certified Angus Beef LLC at 330/345-2333. • ©2010 Certified Angus Beef LLC. All rights reserved. No. 11 – 01/10

100 Inwood Road Rocky Hill, CT. 06067

11


Ground Beef STOCKED Aging Adds Value

FRESH

BULK

Bottom Line: Fine wine and cheese improve with time, so

8142366

6/10#AVG

CAB

BEEF GRND CHUCK FINE 80/20

does properly aged beef. Aging increases beef tenderness and intensifies flavor. For the best results, substantial marbling is required like the amount present in high-end Choice and Prime beef, such as the Certified Angus Beef ® brand.

0864946

2/5 LB

CAB

BEEF GROUND BULK

8575856

2/10#AVG

CAB

BEEF GROUND CHUCK FINE 81\19

0864936

2/5 LB

CAB

BEEF GROUND BULK NIMAN NAT

PATTIES

Tenderness and Flavor

21 Days

Tenderness: Postmortem Aging Wet Aging

Dry Aging

Dry Aging ★ The traditional method of aging, dry aging, is a rare art today. Less than 1% of beef is dry aged.

7

14

21

28

Aged to perfection During aging, beef is held at a refrigerated temperature, typically 33o to 36oF, for an extended period of time. That’s when natural enzymes in the meat break down proteins within the muscle fibers. This fragmentation improves tenderness and assists in the formation of more flavorful compounds.

★ Fresh beef primals are stored, without packaging, on racks in open-air coolers. Temperature, airflow and humidity are controlled to ensure steakhouse flavor often referred to as “nutty” or “oaky”. Humidity is typically held between 70 to 80%. Temperature and humidity, combined with the use of ultraviolet light, controls bacterial growth.

★ The subprimals are carefully trimmed before cutting into steaks. This combined with dehydration can result in 15% or higher yield loss. Beef with less fat typically loses more weight and can pick up undesirable cooler odors. ★ Dry-aged beef is about 15 to 20% more expensive because of yield loss and the cost of maintaining a dedicated dryaging cooler.

Wet Aging

Certified Angus Beef LLC recommends most cuts be aged 21 days for optimum tenderness, juiciness and flavor. Licensed distributors offer many options for wet and dry aging as well as customized aging programs. Aging is a science that takes the brand’s mouthwatering flavor and juiciness to its fullest potential.

★ Wet-aged beef offers a similar improvement in tenderness to dry aging, but dry aging is known for its more intense flavor. ★ Wet aging maximizes beef’s flavor and tenderness yet does not require additional trimming or impact yield loss. ★ Some restaurants further differentiate themselves through extensive aging programs.

64/2.67OZ

CAB

BEEF GRND PTY CHUCK SLIDER

0864631

1/10 LB

CAB

BEEF GROUND PTY FLAT 4 OZ

0864621

1/10 LB

CAB

BEEF GROUND PTY 5 OZ

0864597

1/10 LB

CAB

BEEF GROUND PTY 6 OZ

0864585

1/10 LB

CAB

BEEF GROUND PTY 8 OZ

1319510

20/8 OZ

CAB

BEEF PATTY PR CHUCK FRSH 8 OZ

0864506

1/10 LB

CAB

BEEF GROUND PTY 10 OZ

FROZEN

★ During dry aging, the meat undergoes dehydration. Moisture evaporates from the outer surface, concentrating the meat’s flavor inside – much like reducing a sauce.

The enzymes start doing their work after harvest, with most of the improvement in tenderness occurring within 10 days. Most beef sold in supermarkets is aged 5 to 7 days. In foodservice, beef is usually aged 14 to 21 days for more intense flavor. Some primals, such as top sirloin, benefit from more aging.

★ Not all beef is aged, but the clear majority of aged beef is wet aged. This beef is refrigerated in vacuum packages where the air has been removed. Temperature is the most critical factor to be controlled.

1319526

SIGNATURE BLEND Blend of CAB Chuck, Brisket and Steak Tail 0878985

2/5 LB

CAB

BEEF GROUND SIGN BLEND 80/20

0725277

20/8 OZ

CAB

BEEF GROUND SIGNATURE BLEND FRESH

Making the best better 0864649

1/10 LB

CAB

BEEF GROUND PTY THICK 2 OZ

7202831

160/2 OZ

CAB

BEEF GRND CHUCK PTY THK N JCY

4149514

60/4 OZ

CAB

BEEF GRND CHUCK PTY THK N JCY

4562583

45/5.33OZ

CAB

BEEF GRND CHUCK PTY THK N JCY

4149910

30/8 OZ

CAB

BEEF GRND CHUCK PTY THK N JCY

Questions? Contact Certified Angus Beef LLC at 330-345-2333. • ©2008 Certified Angus Beef LLC. All rights reserved. No.10—8/08

10

3


Whole Muscle

Speciality

STOCKED

CHUCK 0808697

1/8#AVG

CAB

0808578

1/12#AVG CAB

STOCKED

BEEF CHUCK SHOULDER CLOD HEART BEEF CHUCK FLAT IRON

RIB 8222309

4/16#UP

CAB

BEEF RIBEYE EXPORT B\I CH

0808537

1/17#AVG

CAB

BEEF RIBEYE EXPORT

8142002

5/15#UP

CAB

BEEF RIBEYE LIPON CH

0319725

1/13#AVG

CAB

BEEF RIBEYE LIPON

STRIP LOIN 0808541

1/14#AVG

CAB

BEEF STRIPLOIN 1X1

8142101

6/12#AVG

CAB

BEEF STRIP LOIN 0X1 CH 1/4”TRM

1514884

2/12#DN

CAB

BEEF STRIP LOIN 0X1 11DN CAB

0319655

1/11#AVG

CAB

BEEF STRIPLOIN 0X1

TENDERLOIN 6236115

2/6# UP

CAB

BEEF TENDER PSMO

TOP SIRLOIN 8757296

6/9-13AV

CAB

BEEF TOP SIRL BUTT XT

0950913

2/12#AVG

CAB

BEEF SIRLOIN TOPBUTT XT

4968905

5/2 PC

CAB

BEEF SIRLOIN CULOTTE MUSCL CAB

BOTTOM SIRLOIN 7811389

1/15#AVG

CAB

BEEF TRI TIP FRSH

1418458

4/18#AVG

CAB

BEEF FLAP MEAT

ROUNDS 5350881

1/18#AVG

CAB

BEEF TOP RND DENUDED

4876090

3/22#AVG

CAB

BEEF ROUND INS CH 168 1/4" TRM

3389996

1/23#AVG

CAB

BEEF TOP RND CAB

0882243

2/8#AVG

CABBHNP

BEEF TOP RND SPLIT & TIED

8755274

4/10-13#

CAB

BEEF ROUND BTM FLAT 171B

4955662

4/5#AVG

CAB

BEEF EYE OF ROUND CAB

6335485

4/5#AVG

CAB

BEEF CHUCK SHORT RIB CKD BNLS

5664547

1/8-10#

CAB

BEEF CHUCK POT ROAST CH CKD

0947267

2/8#AVG

CAB

BEEF BRISKET CKD SMKD WHL

0271821

4/5 lbs

CAB

BEEF INSIDE SKIRT FAJ MARN SEAS FZ SIGNTR

6295315

30/5.33OZ

CAB

BEEF FRITTER CHKN CNTRY FRIED

6296354

54/3 OZ

CAB

BEEF STEAK PHILLY CAB BRKWY

6296560

40/4 OZ

CAB

BEEF STEAK PHILLY CAB BRKWY

9789785

32/5 OZ

CAB

BEEF STEAK PHILLY CAB BRKWY

8308650

2/5LB

CAB

FRANK ALL BEEF 4X1 6" SKNLS

8308664

2/5 LB

CAB

FRANK ALL BEEF 8X1 6" SKNLS

8308734

2/5-6 LB

CAB

FRANK ALL BEEF 12X1 3” SLIDER

8869630

2/5 LB

CAB

KNOCKWURST BEEF NAT CASING

7242702

4/4.5 LB

CAB

MEATLOAF CKD WITH GLAZE

7940156

2/5 LB

CAB

MEATBALL ALL BEEF .5 OZ CKD

THIN MEATS 7851753

1/10-12#AVG

CAB

BEEF BRISKET

0808564

1/12#AVG

CAB

BEEF FLANK STEAK

8973503

1/10#AVG

CAB

BEEF SKIRT OUTSDE PLD

7101989

1/10#AVG

CAB

BEEF HANGER TENDER FAT-ON

www.certifiedangusbeef.com

4

9


Deli

The Advantages of Portion Control Steaks

The Bottom Line

Is cutting your own steaks really cheaper?

Portion control steaks are cost effective. While they are perceived to be more expensive than buying subprimals, the reality is cutting steaks in your restaurant requires time, space and labor—resources you may not have.

✔ Equipment, space and refrigeration dedicated to storing larger subprimals.

Cutting your own steaks may seem cheaper, but dig deeper. Cutting your own steaks requires:

✔ Skilled labor focused on cutting steaks. IN-HOUSE STEAK CUTTING

PORTION CONTROL

$10/lb. Tenderloin Subprimal

$20/lb. Cut Filet

+ PLUS +

LABOR + PLUS +

EQUIPMENT + PLUS +

CODE

8144663 8144640 8144774 8338713

PACK SIZE

2/6# AVG 2/6# AVG 2/6# AVG 2/13#AVG

BRAND

DESCRIPTION

CAB CAB CAB CAB

BEEF BEEF BEEF BEEF

PASTRAMI BTM RND CORNED BTM RND PRCK ROAST TOP RND CORNED BRSKT RAW

MISCUTS + PLUS +

LARGER STORAGE AREA + PLUS +

BUSINESS LOST DUE TO INCONSISTENCIES + PLUS +

SPOILAGE + PLUS +

INVENTORY CONTROL

0

$

No additional expenses or investment

+ PLUS +

UNDERUTILIZED BY-PRODUCTS $10/lb. Tenderloin Subprimal and all the extra costs

✔ Additional staff safety concerns and injury liability.

Do you truly know your current inventory? Portion control solves inventory management problems. ✔ No leftovers or spoilage—and less inventory. ✔ Eliminates labor dedicated to inventory control. ✔ Inventory entrusted to one person.

Portion control is a smart business decision. ✔ It gives restaurants the ability to know the exact portion cost—every time. ✔ The security of knowing that cutting standards are maintained by the distributor. ✔ Uniform quality and sizing means uniform cooking time.

What if your steak cutter miscut by an ounce? What would that mean to your operation? IN-HOUSE STEAK CUTTING

$20/lb. Cut Filet

What is the true cost of cutting your own steaks? Cutting your own steaks means yield loss and by-products. ✔ Portion control allows every ounce of beef purchased to be served. ✔ No trimming or boning necessary. ✔ No need to pay for by-products that aren’t utilized.

$10/lb. tenderloin subprimal cost 50% fabrication yield = $20/lb. $10/8 oz. steak

1 ounce miscut $20/lb. ÷ 16 oz. = $1.25/oz. $10/steak + $1.25/miscut = $11.25

$11.25/steak PORTION CONTROL

$20/lb. steak-ready tenderloin 8 oz. steak = $10 $10.00/steak

Questions? Contact Certified Angus Beef LLC at 330-345-2333. • ©2007 Certified Angus Beef LLC. All rights reserved. No.7 - 1/07

8

5


Cut Steaks

=stocked items all others demand status

CHUCK 7667682

20/8 OZ

CABBHNP

STEAK CHUCK SHLDR PUB/RANCH

5262181

24/8 OZ

CABBHNP

STEAK CHUCK FLAT IRON

5170729

16/10 OZ

CABBHNP

STEAK CHUCK FLAT IRON

RIB BONE IN 0782450

7/18 OZ

CABBHNP

STEAK RIBEYE B\I FRNCH T\E

6786212

10/14-16Z

CABBHNP

STEAK RIBEYE B\I FIL

0782470

7/20 OZ

CABBHNP

STEAK RIBEYE B\I FRNCH T\E

0782494

7/22 OZ

CABBHNP

STEAK RIBEYE B\I FRNCH T\E

0782514

7/24 OZ

CABBHNP

STEAK RIBEYE B\I FRNCH T\E

0782534

7/26 OZ

CABBHNP

STEAK RIBEYE B\I FRNCH T\E

5158425

7/22-24Z

CABBHNP

STEAK RIBEYE B\I FRNCH

6050813

7/16-18Z

CABBHNP

STEAK RIBEYE SPLITBN FRCHD

6045415

7/18-20Z

CABBHNP

STEAK RIBEYE SPLITBN FRCHD

RIB BONE OUT 8405342

16/12 OZ

CABBHNP

STEAK RIBEYE BNLS 0"TL

8405367

12/14 OZ

CABBHNP

STEAK RIBEYE BNLS 0"TL

5237716

12/16 OZ

CABBHNP

STEAK RIBEYE BNLS 0"TL

5020316

10/18 OZ

CABBHNP

STEAK RIBEYE BNLS 0"TL

4864708

12/14 OZ

CABBHNP

STEAK RIBEYE BNLS 1"TL

STRIP BONE OUT 0782684

28/6 OZ

CABBHNP

STEAK STRIP C\C 1\2"TL BSO N\V

0782708

24/7 OZ

CAB

STEAK STRIP C\C 1\2"TL BSO N\V

0782724

20/9 OZ

CAB

STEAK STRIP C\C 1\2"TL BSO N\V

4577037

16/10 OZ

CABBHNP

STEAK STRIP C\C 1\2 TL N\V

4192514

15/12Z AV

CABBHNP

STEAK STRIP CC N/VEIN .5TL

9209792

12/14OZ

CABBHNP

STEAK STRIP C\C 1\2"TL N\V

1497759

16/10 OZ

CABBHNP

STEAK STRIP C\C 1"TL

4986786

16/12 OZ

CABBHNP

STEAK STRIP C\C 1"TL BSO

9874231

12/14 OZ

CABBHNP

STEAK STRIP C\C 1"TL

0387231

12/14 OZ

CABBHNP

STEAK STRIP C\C1\8"1\2"TL BSO

STRIP BONE IN

6

0782567

10/16 OZ

CABBHNP

STEAK STRIP C\C B\I 1\2"TL

5003932

14/12 OZ

CABBHNP

STEAK STRIP C\C B\I 1"TL

8410524

12/14 OZ

CABBHNP

STEAK STRIP C\C B\I 1"TL

Cut Steaks =stocked items all others demand status

FILET 4923365

20/9 OZ

CABBHNP

STEAK FILET BRL

9092271

32/5 OZ

CABBHNP

STEAK FILET C\C

9092198

28/6 OZ

CABBHNP

STEAK FILET C\C

5235801

24/8 OZ

CABBHNP

STEAK FILET C\C

SHORT LOIN 5237146

8/18 OZ

CABBHNP

STEAK PORTER 1\2"TL

5236254

7/24 OZ

CABBHNP

STEAK PORTER 1\2"TL N\V

0782330

6/30 OZ

CABBHNP

STEAK PORTER 1\4"TL

6235873

6/40 OZ

CABBHNP

STEAK PORTER 1\4"TL

5237613

10/16 OZ

CABBHNP

STEAK TBONE 1\2"TL

5037716

8/18 OZ

CABBHNP

STEAK TBONE 1\2"TL

5237623

8/20 OZ

CABBHNP

STEAK TBONE 1\2"TL

TOP SIRLOIN 5131869

28/6 OZ

CABBHNP

STEAK SIRL TOP BSBALL SKND

5255800

24/8 OZ

CABBHNP

STEAK SIRL TOP BSBALL SKND

3414000

20/10 OZ

CABBHNP

STEAK SIRL TOP BSBALL 1\4

0782302

16/11 OZ

CABBHNP

STEAK SIRL CAP STRIP

0206656

16/10 OZ

CABBHNP

STEAK SIRLOIN CULOTTE

5257690

24/8 OZ

CABBHNP

STEAK SIRL CAP STRIP

5083205

16/12 OZ

CABBHNP

STEAK SIRL TOP C\C SKND

5083165

28/6 OZ

CABBHNP

STEAK SIRL TOP C\C SKND

5131303

16/12 OZ

CABBHNP

STEAK SIRL TOP 2\3CUT SKND

HANGER & SKIRT 0788244

20/8 OZ

CABBHNP

STEAK HANGER TENDER PLD PREM

0789939

16/10 OZ

CABBHNP

STEAK HANGER TENDER PLD PREM

7667613

28/6 OZ

CABBHNP

STEAK HANGER TENDER

6316040

20/8 OZ

CABBHNP

STEAK HANGER TENDER

7997614

16/10 OZ

CABBHNP

STEAK HANGER TENDER PLD

0789927

14/12 OZ

CABBHNP

STEAK HANGER TENDER PLD PREM

7354255

14/12 OZ

CABBHNP

STEAK SKIRT OUTSDE TRIMMED

SHORT RIBS 0781050

10/16 OZ

CAB

BEEF SHORT RIB 3BN XLN

0781080

9/18 OZ

CAB

BEEF SHORT RIB 3BN XLN

7

Sysco Connecticut CAB Book  

What is stocked at Sysco Connecticut from Certified Angus Beef

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