Presentation on theme: "The Stock Yards ® Locations Stock Yards ® of Chicago Stock Yards ® of St. Paul Stock Yards ® of Seattle Stock Yards ® of San Diego Stock Yards ® of."— Presentation transcript:
The Stock Yards ® Locations Stock Yards ® of Chicago Stock Yards ® of St. Paul Stock Yards ® of Seattle Stock Yards ® of San Diego Stock Yards ® of Las Vegas Stock Yards ® of Phoenix Stock Yards ® of Tucson Stock Yards ® of Paris, TN Stock Yards ® of Clearwater Stock Yards ® of Pompano Beach Stock Yards ® of Greensburg Stock Yards ® of Pittston Stock Yards ® of Buffalo Barone Foods/Tuscon
History Founded in 1893, Stock Yards ® celebrates its 111 th anniversary this year. Along with history and building a reputation, we know that we must perform everyday for our customers, to exceed the expectations of their customers. The highest standards, the tightest specifications, consistency, internal measurements and controls, customer relationships and innovations, are all steps that must be performed everyday or... Our History Means Nothing!!
Why Stock Yards ® ? Stock Yards ® will celebrate it’s 110 th anniversary this year. Consistency, together with Pride and Integrity, have worked to create a National presence among the finest restaurants and hotels, both home and abroad. Stock Yards ® pioneered many of today’s portion control concepts. By setting the highest standards, maintaining strict specifications and using only the finest raw materials, we are proud to bring you Stock Yards ®.
Our Customers Independent Owners – Fine Dining, Steakhouse, & Ethnic Regional Chains Hotels & Resorts National Chains Deli and Sandwich Shops High End Retail & Independent Butcher Shops
Who do we talk to? Chef’s – Highly Educated, Seasoned Owners Purchasing Managers Kitchen Managers
What protein do we sell? Beef 69% Seafood13% Chicken10% Pork 3% Lamb1% Veal1% Other3%
1 - Tenderloins- Filet Mignon MBG # 1190A, 1190B, 1189A The 10 Cuts for Stock Yards ®
Specifications Stock Yards ® Branded Product is USDA Native Cattle Only Proper Aging = Time and Temperature Controls F Wet Aging vs Dry Aging All Products Have Minimum Age Requirements Specific to the Cut, to Maximize Flavor and Tenderness Tenderloin ~ 14 Days Shortloin, Striploins, 109’s, Exports, Lip on ~ 21 Days Top Sirloins ~ 28 Days Trim Specifications Follow NAMP Guidelines Packaging ~ All Steaks Individually in Cryovac/Bone Guards Mandatory
What will be the next popular cut? Teres Major Flat Iron Shoulder Clod Steak (Ranchero) Bone-In Tenderloin
beef industry overview A. Farm to the Chefs table B. USDA Inspection C. USDA Grading Standards D. Meat Buyers Guide Reference E. U.S. Native Cattle vs. Imports F. Breeds, What’s out there? G. Retail vs. Foodservice