1. Product Information Beyond Steaks, Roasts & Burgers

2.  Where Beef Cuts Come From  Beef Ribs  Beef on a Stick  Stews & Soups  Stir-Fry & Strip Applications Beyond Steaks, Roasts & Burgers

3. Where Beef Cuts Come From BEEF FOR STEWS AND SOUPS Beef for Stewing Diced Beef Beef Foreshank Beef Chuck, Square-Cut, Pectoral Meat BEEF RIBS Beef Rib, Back Ribs Beef Rib, Back Rib, Rib Fingers Beef Rib, Short Ribs Beef Short Ribs, Boneless BEEF ON A STICK Beef Chuck, Shoulder (Clod), Top Blade (Flat Iron) Beef Shoulder, Arm Steak (Ranch) Beef for Kabobs Beef Loin, Tenderloin Tails/Tips Beef Loin, Steak Tail Beef Rib, Ribeye Cap Beef Rib, Blade Meat BEEF FOR STIR-FRY AND STRIPS Beef Loin, Tenderloin Tails/Tips Beef Loin, Steak Tail Beef Rib, Ribeye Cap (IM) Beef Rib, Blade Meat Beef Flank Steak

4.  An old favorite  Naturally tender  Less expensive; profitable options  moist, tender, full-flavored  Braise with wine, vegetables, seasonings or stock enhances taste and tenderness BEEF RIBS: Back Ribs

5.  Star ethnic dish on trendy menus  Rich, deep flavor  Comfort food  Require long, slow cooking time to tenderize  Moist, tender, full-flavored  Braise with wine, vegetables, seasonings or stock enhances taste and tenderness Short Ribs BEEF RIBS:

6.  3-rib section cut across rib bones; ¼- to ½- inch thick slices  Thinner than Beef Short Ribs  Great appetizer, vehicle for signatures  Classic Korean-style marinade: soy sauce, sesame oil, garlic, green onions, sugar, chili pepper Flanken/Korean-Style Ribs BEEF RIBS:

7.  Thai-Style Beef Short Ribs  Latin-Style  Beer-Braised  Curried  Lemongrass Barbecued Beef  Szechuan Braised Beef  Miso Barbecue  Ginger-Orange Barbecued Beef Back Ribs Menu Ideas BEEF RIBS:

8.  Beef for Kabobs  Beef Loin, Tenderloin Tails/Tips  Beef Loin, Steak Tail  Beef Rib, Ribeye Cap  Beef Rib, Blade Meat  Beef Chuck, Shoulder (Clod), Top Blade (Flat Iron Steak)  Beef Shoulder, Arm Steak (Ranch Steak) BEEF ON A STICK: Cuts

9. Popular Worldwide BEEF ON A STICK: Brochettes Pinchos Sosoties Satay Sekuwas Shish Kabobs

10.  Consider shape of cut, varied cooking times  Skewer ingredients separately or group by cooking time  Metal Skewers = easy to use, clean  Bamboo Skewers = widely available, must be soaked  Natural Skewers = lemongrass, sugar cane Tips BEEF ON A STICK:

11.  Indonesian Beef Satay  Cheese Steak Spiedini  Steak and Potato Tempura  Sugarcane Steak Sticks  Singapore-Style Steak Satay  Tequilla Lime Ranch Kabobs  Asian Sticky Skewers  Tapas Steak Skewers Menu Ideas BEEF ON A STICK:

12.  Beef for Stewing  Diced Beef  Beef Foreshank (Beef Shanks, Beef Osso Buco)  Beef Chuck, Square-Cut, Pectoral Meat STEWS & SOUPS: Cuts

13.  Lots of home-style entrée options:  Stews, Chili, Pot Pie, Stroganoff, Pasta Topping, Over Noodles, Rice or Dumplings  Ideal for “home meal replacements” and takeout menus  Moderately priced, value-added, great for high-volume cooking  Hold well; easily reheated Tips STEWS & SOUPS:

14.  Boeuf Bourguignonne  Beef Barley Soup  KY Burgoo  Chunky Beef Chili  Beef Pub Pie  Beef Goulash Menu Ideas STEWS & SOUPS:

15.  Beef Loin, Tenderloin Tails/Tips  Beef Loin, Steak Tail  Beef Rib, Ribeye Cap  Beef Rib, Blade Meat  Beef Flank, Flank Steak STIR-FRY & STRIPS: Cuts

16.  Beef Thai Fry  Mongolian Hot Pot  Mexican Flank Steak  Teriyaki Beef Stir-Fry  Sesame Beef and Broccoli  Korean-Style Steak Strips Menu Ideas STIR-FRY & STRIPS:

17.  Expand your menu with  Beef Ribs  Beef on a Stick  Stews & Soups  Stir Fries  Moving beyond steaks, roasts and burgers adds:  Ethnic favorites, comfort foods  Spotlight for signature dishes  Takeout friendly meals  Uses for different cuts  Opportunity for lower food costs and higher profits Beyond the Usual