Adding Steak to the Menu
Gordon Food Service®
Table of Contents
Program Overview ............................................ 4 Benefits of Using Portion Proteins .................. 4 Branding Matrix ................................................ 5 Primals Matrix.................................................... 6
Using your resources
Beef Doneness Reference................................ 6 USDA Meat Grading ........................................ 7 Length of Tail Difference on Strip Loin Steaks.......................................... 7
We’ve designed this unique brochure as
Beef Tenderloin Steaks..................................... 8
a steak reference guide that combines
Beef Ribeye Steaks ........................................ 10
back-of-house and front-of-house
Beef Porterhouse & T-Bone Steaks .............. 12
information. It’s made for you to sit down with your Gordon Food Service®
Beef Strip Loin Steaks ................................... 14
Customer Development Specialist to learn
Beef Top Sirloin, Center-Cut Steaks............. 16
the differences between the flavor, trim,
Beef Top Sirloin, Semi Center-Cut Steaks ... 18
and specifications of the beef, pork, veal,
Beef Top Sirloin Cap (Coulotte) Steaks........ 20
and lamb we offer. We’ve also included menu descriptions and specific recipes for
Beef Ball Tip Steaks....................................... 22
each featured protein item.
Beef Flat Iron Steaks...................................... 24
This brochure includes our most popular
Beef Skirt Steaks ............................................ 26
protein sizes but is not inclusive of our
Beef Chuck Tender Steaks ............................ 28
entire offering. If you don’t see what you
Beef Hanging Tender Steaks ........................ 30
need, ask your Customer Development Specialist about additional cuts and sizes.
Beef Brochette Meat ..................................... 32 Beef Tenderloin Tips & Medallions .............. 34 Pork Loin Chops............................................. 36 Pork Rib Chops .............................................. 38 Veal Loin Chops ............................................. 40 Veal Rib Chops............................................... 42 Lamb Loin Chops........................................... 44 Lamb Rib Chops ............................................ 46
Recipe prices reflect beef costs as of Spring 2010.
3
4
Program Overview Features & Benefits The Gordon Food Service portion protein program has been developed to exceed your portioned beef, pork, veal, and lamb requirements in a way that helps you to feel comfortable entrusting us with this important part of your operation. The program also provides you with a choice of four branded product solutions: Gordon Signature®, Premium Angus Beef™, GFS®, and Kitchen Essentials®. To provide your customers with both consistent-quality steak products and peace of mind, our steak-cutting suppliers perform daily product safety testing and sampling procedures that exceed those stipulated by the USDA, and beyond those conducted by many other steak-cutters in the industry. Furthermore, their unique product coding and tracking procedures ensure that all Gordon Food Service steaks can be traced from the processing plant to the operator.
Packaging & Product Attributes Each master case is an approximately 12-pound sturdy preprinted master with the final portion count dependent on the size of the target portion. There are two layers of steaks in each box with a slip-sheet in between to help distribute the weight of the second layer, protect the shape of the steaks, and prevent leaks from being generated in the vacuum-packaging. One end panel has a printed adhesive case label that clearly states the Gordon Food Service reorder number, product description, production date, USDA establishment number, USDA grade, and exact weight.
Benefits of Using Portion Proteins Portion Cost Control Know the exact number of portions in each box of protein purchased. Trim Specification—No waste, no further trimming; each piece is ready to be prepared for cooking. Exact Portion Sizes—No additional “give-away” by cutting in house. Consistent Quality—Steaks are the same size, shape, and weight so there are no displeased customers. Control Overhead Costs—Less refrigeration space needed and less equipment and maintenance. No Loss Due to Spoilage—Vacuum-sealed packaging maintains and extends the total shelf life of the meat. Limit Pilferage—Inventory can be entrusted to a limited number of employees and responsibility for inventories are fixed.
Tender-Steak Dining Experiences Wet Aging—Steaks are already aged to perfection and ready for cooking. Jaccarded—Steaks are blade-tenderized for improved tenderness. More consistent sourcing of raw material used for steaks. Uniform Steaks—Eliminate over/under cooking issues and train grill cooks to produce a more consistent finished product.
Reduced Labor Cost
Aging is a minimum of 21 days (wet-aged), prior to portion cutting, to ensure optimal tenderness. This ideal aging specification is validated by numerous tests that have been conducted by several universities using shear test equipment.
Steaks are ready to be prepared for cooking. Operator does not need to employ a skilled meat cutter.
Total expected shelf life is 21 days from the production date for boneless cuts, and 14 days from date of production for bone-in cuts, when the product is held at a constant proper storage temperature of 28–34°F.
Limits trips to the emergency room and limits Workers’ Compensation claims.
Gordon Food Service employs innovative packaging molds and high-quality vacuum-sealing equipment that preserve both freshness and the natural shape of the portion steaks. These allow us to guarantee that our steaks will reach the operator in optimal condition.
Inventory Control—Small case sizes, no spoilage, smaller inventory, control of loss due to pilferage.
Less specialty equipment, such as saws and knives, required for cutting steaks. Allows better controls over multiple business units and operations.
Food Safety HACCP Inspection—Steaks are processed under strict internal process controls and constant inspection by the United States Department of Agriculture (USDA). Easier Sanitation Maintenance—Limited cross-contamination due to elimination of in-house cutting.
5
Branding Matrix Steak Program
Natural Products
Brand Position
Brand Personality
Target Customer
Brand Attributes
Product Attributes
Customer Attributes
Competitive Brand
Uncompromising quality. Distinctive taste.™
Premier quality. Elite selection. Exclusive taste.
Enjoys fine dining. Influenced more by creating “the dining experience” vs. menu pricing. Trendy.
Premium, USDA Prime graded, handselected, aged beef for best flavor and ultimate tenderness.
USDA Prime, middle meats only, upscale packaging—like fine chocolates, 21+ days aged. Fresh, never frozen.
Looking for the “best" steak experience, not price-sensitive.
US Foodservice (Stockyards Prime), SYSCO (Certified Prime), PFG (CAB Prime)
Exceptional beef. Extraordinary flavor.™
Great-tasting steak, premium selections.
Higher-end, casual, and allfamily restaurants, with reputation for steaks.
Premium USDA Choice graded, a USDA-Certified Premium Beef Program, ensuring the highest possible quality Angus beef.
Fresh, never frozen USDA Choice, upper two-thirds, modest or better marbling, 21+ days aged.
Steak-lover, seeking an uncompromising dining experience.
SYSCO (Certified Angus Beef), US Foodservice (Stockyards Choice), PFG (Certified Creekstone Angus.)
Our best selection and value.™
An all-family steak focused on quality and consistency.
Mid-scale, independent “snappy casual” and family-style. Looking for natural beef experience.
Minimally processed. No added ingredients, artificial colors, or flavoring. No growth hormones or steroids. No antibiotics within 300 days prior to harvest.
Superior, natural flavor. Fresh, never frozen. USDA Choice or USDA Select.
Discerning customers looking for a premium, natural beef experience.
Natural programs.
Our best selection and value.™
An all-family steak focused on quality and consistency.
Mid-scale, independent “snappy casual” and family-style.
USDA-graded beef with excellent flavor, tenderness, and superior value for casual dining establishments.
USDA Choice or USDA Select. Wide variety of cuts 21+ days aged.
All-family, mainstream, middle income, and somewhat value-conscious.
SYSCO (Butcher Block), US Foodservice (Cattleman’s Brand), PFG (Hereford Beef).
Best price. Reliable quality.™
Focus on foodservice basics. Emphasis on function vs. image.
Mid-scale, casual dining environment (i.e. Ponderosa or Sizzler), valuepriced restaurant.
Moist, tender, marinated steak cuts offering great value for a wide range of family-style applications.
Flavor delivered through marinade, thaw under refrigeration, optimum performance, 21+ days aged.
Seeks big beefflavored steak experience. Value seeker, focuses on menu price and “best" value.
SYSCO (Reliance), Rymer (Stampede Quantum).
6
Primals Matrix BEEF
PORK
VEAL
LAMB
Beef Doneness Reference RARE
MEDIUM-RARE
MEDIUM
MEDIUM-WELL
WELL DONE
Purplish red, barely warm, and very, very juicy.
Red, warmer, not quite as juicy.
Pink, warm, and moist.
Slightly pink, and very warm.
Warm throughout, with no trace of pink.
140°F
145°F
160°F
165°F
170°F
7
USDA Meat Grading In developing your steak menu, focus on cut and quality:
Cut
Porterhouse, tenderloin, ribeye, and Delmonico are traditional favorites. Add excitement to your menu with flavorful new cuts, such as the flat iron steak. Economical cuts such as flank or skirt steak are perfect for today’s popular ethnic dishes, such as Mexican fajitas.
Quality
Under the United States Department of Agriculture (USDA) quality grading system, the more marbling, the higher the grade and the more flavorful the meat. The USDA designates eight quality grades for beef, five of which serve the needs of most operators: USDA Prime: Prime-grade beef is the ultimate in tenderness, juiciness, and flavor. It has abundant marbling, which enhances both flavor and juiciness. USDA Choice: Choice-grade beef has less marbling than Prime, but is still of very high quality. Choice roasts and steaks from the loin and rib are very tender, juicy, and flavorful. USDA Select: Select-grade beef is very uniform in quality and somewhat leaner than higher grades. It is fairly tender, but because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Utility: Beef which comes from older cattle, resulting in very little internal marbling and, therefore, less flavor. Utility-grade beef lacks much of the tenderness and juiciness of higher-grade beef. No Roll: Refers to beef that has not been officially graded by the USDA. This quality grade is usually lower than Select.
Length of Tail Difference on Strip Loin Steaks
8
Beef Tenderloin Steaks
NAMP Information: 1189 Beef Loin, Tenderloin Steak 1189A Beef Loin Tenderloin Steak, Side Muscle On, Defatted 1190 Beef Loin, Tenderloin Steak, Side Muscle Off, Defatted 1190A Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned 1190B Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned, Center-cut
Specifications s-INIMUM4ENDERLOIN$IAMETER3PECEX1⁄2") s#UT3PEC#ENTER #UT "ARREL #UT %ND 4O %ND s"ONE )NOR"ONELESS s3IDE/NOR3IDE/FF s3ILVER/NOR3ILVER/FF
REORDER NO.
DESCRIPTION
BRAND
USDA GRADE
PIECES PER CASE
PIECE SIZE
228880
BEEF STK TNDRLN BC 2" PRM 24-8Z GSIG
Gordon Signature®
Prime
24
8 oz.
428020
BEEF STK TNDRLN BC 2" PRM 28-7Z
Gordon Signature
Prime
28
7 oz.
196822
ANGUS STK TNDRLN BC 2" 24-8Z PAB
Premium Angus Beef™
Choice or Higher
24
8 oz.
191420
ANGUS STK TNDRLN BC 2" 28-7Z PAB
Premium Angus Beef
Choice or Higher
28
7 oz.
272830
ANGUS STK TNDRLN CC 1.5" 24-8Z PAB
Premium Angus Beef
Choice or Higher
24
8 oz.
272790
ANGUS STK TNDRLN CC 1.5" 32-6Z PAB
Premium Angus Beef
Choice or Higher
32
6 oz.
542622*
BEEF STK TNDRLN BC 2" NAT CHC 24-8Z
GFS® Natural
Choice
24
8 oz.
542630*
BEEF STK TNDRLN BC 2" NAT CHC 32-6Z
GFS Natural
Choice
32
6 oz.
593070*
BEEF STK TNDRLN CC 1.5" NAT CHC 24-8Z
GFS Natural
Choice
24
8 oz.
587221*
BEEF STK TNDRLN CC 1.5" NAT CHC 38-5Z
GFS Natural
Choice
38
5 oz.
239880
BEEF STK TNDRLN BC 2" CHC 24-8Z
GFS
Choice
24
8 oz.
180360
BEEF STK TNDRLN BC 2" CHC 32-6Z
GFS
Choice
32
6 oz.
422800
BEEF STK TNDRLN CC 1.5" CHC 24-8Z
GFS
Choice
24
8 oz.
536501*
BEEF STK TNDRLN CC 1.5" CHC 32-6Z
GFS
Choice
32
6 oz.
193370*
BEEF STK TNDRLN BC 2" SEL 24-8Z
GFS
Select or Equivalent
24
8 oz.
286400
BEEF STK TNDRLN BC 2" SEL 32-6Z
GFS
Select or Equivalent
32
6 oz.
692760
BEEF STK TNDRLN BC 1.5" SEL 24-8Z
GFS
Select or Equivalent
24
8 oz.
227930*
BEEF STK TNDRLN CC 1.5" SEL 32-6Z
GFS
Select or Equivalent
32
6 oz.
*Available in Florida.
Beef Tenderloin Steaks
9
Menu Names and Descriptions This is sometimes called filet mignon, but tenderloin really describes it better because it is the most tender cut of beef available. It has a very delicate flavor and a light, smooth texture as you bite into it. It’s not the biggest steak, but it is the best for that melt-in-your-mouth experience.
s"EEF4ENDERLOIN
s&ILET-IGNON
Blue Cheese-Crusted Filet with Portobello Mushrooms Bacon-wrapped filet mignon and whole, marinated portobello mushrooms, char-grilled and served with roasted peppers and onions. Topped with melted blue cheese. Yield: 1 serving REORDER NO.
DESCRIPTION
AMOUNT
717762
Markon® Portobello Mushroom Caps
1 ct.
Recipe
Mediterranean Marinade
1 oz.
874124
GFS Precooked Bacon
1 slice
193370
GFS Barrel-Cut Beef Tenderloin Steak, 8 oz.
1 ct.
107891
GFS Pan & Grill Oil
2 tbsp.
847208
Flame-Roasted Peppers & Onions, heated
2 oz.
164143
Blue Cheese Crumbles
11⁄2 oz.
537977
Brown Demi-Glace Mix, prepared per package instructions
2 flz.
GFS Fresh Italian Parsley, chopped
1 tsp.
562769
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Marinate mushroom caps in Mediterranean marinade a minimum of one hour or overnight. CCP: Refrigerate at 41°F or below. Wrap bacon around the outside of the steak and secure with toothpicks. Brush mushroom cap with pan-and-grill oil. Place steak and mushroom cap on a heated char-grill and cook to desired doneness. CCP: Cook the intact steak until the top and bottom surface temperature reach a minimum of 145°F and a color change is achieved. Place grilled mushroom cap on a warmed serving plate, bottom side facing up. Place the peppers and onions on the mushroom cap. Top with the steak. Sprinkle with blue cheese crumbles and place under a salamander or broiler until the cheese melts. Ladle the demi-glace around the steak. Garnish with chopped parsley.
Mediterranean Marinade Yield: 1 qt. REORDER NO.
DESCRIPTION
AMOUNT
292702
GFS Vegetable Salad Oil
1 qt.
197947
Fancy Lemons, zested
2 ct.
322164
Chopped Garlic
3 tbsp.
428574
Trade East Whole Herb Italian Seasoning
2 tbsp.
514098
Trade East Lemon Pepper Seasoning
2 tbsp.
®
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Pour salad oil into a medium stainless steel mixing bowl. Shave 2 tbsp. of zest from the lemons. Finely chop and add to salad oil. Add remaining ingredients and whisk together until thoroughly blended. Transfer to a covered container, label, date, and refrigerate until needed, up to three days. CCP: Product must be cooled to an internal temperature of a maximum of 41°F or less, within four hours. CCP: Refrigerate at 41°F or below.
Selling price: $22.99
| Profit: $10.50
| Cost per portion: $12.49
| Food cost: 54%
10
Beef Ribeye Steaks
NAMP Information: 1103 Beef Rib, Rib Steak, Bone-In 1103B Beef Rib, Rib Steak, Bone-In, Frenched 1112 Beef Rib, Ribeye Roll Steak, Boneless 1112A Beef Rib, Ribeye Steak, Lip-On, Boneless 1112B Beef Rib, Ribeye Steak, Lip-On, Short Cut, Boneless
Specifications s"ONELESS "ONE )N OR"ONE )N&RENCHED s4RIM3PECEX1⁄4") s4AIL,ENGTHEX s,ENGTHOF"ONETOBE&RENCHED s#HUCK%ND ,OIN%ND
REORDER NO.
DESCRIPTION
BRAND
USDA GRADE
PIECES PER CASE
PIECE SIZE
350320
BEEF STK RIBEYE BNLS 1" PRM 20-10Z
Gordon Signature
Prime
20
10 oz.
652790
BEEF STK RIBEYE B/I FREND PRM 12-18Z
GFS
Prime
12
18 oz.
270690
ANGUS STK RIBEYE B/I FREND 14-14Z PAB
Premium Angus Beef
Choice or Higher
14
14 oz.
142140
ANGUS STK RIBEYE BNLS 1"TL 14-14Z PAB
Premium Angus Beef
Choice or Higher
14
14 oz.
685360
ANGUS STK RIBEYE BNLS 0"TL 16-12Z PAB
Premium Angus Beef
Choice or Higher
16
12 oz.
593230*
BEEF STK RIBEYE B/I 2" NAT CHC 10-20Z
GFS Natural
Choice
10
20 oz.
641120
BEEF STK RIBEYE BNLS 1"NAT CHC 16-12Z
GFS Natural
Choice
16
12 oz.
565570
BEEF STK RIBEYE BNLS 0"NAT CHC 16-12Z
GFS Natural
Choice
16
12 oz.
185380
BEEF STK RIBEYE B/I 2" CHC 12-16Z
GFS
Choice
12
16 oz.
635130
BEEF STK RIBEYE BNLS 1" CHC 16-12Z
GFS
Choice
16
12 oz.
431101
BEEF STK RIBEYE BNLS 0" TL CHC 20-10Z
GFS
Choice
20
10 oz.
238070
BEEF STK RIBEYE B/I 2" SEL 12-16Z
GFS
Select or Equivalent
12
16 oz.
185340*
BEEF STK RIBEYE BNLS 1" SEL 16-12Z
GFS
Select or Equivalent
16
12 oz.
628210
BEEF STK RIBEYE BNLS 0" SEL 24-8Z
GFS
Select or Equivalent
24
8 oz.
*Available in Florida.
Beef Ribeye Steaks
11
Menu Names and Descriptions The ribeye is also known as the Delmonico and it’s the best steak for the richest, fullest beef flavor you can get. The taste is more intense because there’s more marbling in this cut, and we cook it in a way that seals in all the juicy tenderness. It really is a premium steak experience.
s$ELMONICO2IBEYE BONELESSNOTAIL s2IBEYE3TEAK s#OWBOY3TEAK BONE INFRENCHED
Ribeye Steak with Rosemary Garlic Butter Sautéed bone-in ribeye steak is served with golden brown haystack zucchini and red onions, topped with rosemary garlic butter. Yield: 1 serving REORDER NO.
DESCRIPTION
AMOUNT
168280
GFS USDA Choice Frenched Beef Ribeye Steak, 20 oz.
1 ct.
108308
GFS Iodized Salt
to taste
225037
Trade East Ground Black Pepper
to taste
432040
GFS NT Pan & Grill Oil
1 flz.
198927
Medium Zucchini, trimmed and sliced very thin
1 oz.
596973
GFS Jumbo Red Onion, trimmed and sliced very thin
1 oz.
Rosemary Garlic Butter
11⁄2 oz.
Recipe
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Season the steak with salt and pepper. Add the oil to a heated sauté pan. Place the ribeye steak in the pan until brown on both sides. Finish in a preheated 350°F oven to desired doneness. CCP: Cook the intact steak until the top and bottom surface temperature reach a minimum of 145°F and a color change is achieved. Place the sliced zucchini and onions in a heated deep fryer and cook until golden brown. Remove and season with salt and pepper. To serve, place the ribeye steak on a heated serving plate. Top with the vegetables and rosemary garlic butter. Place in the heated salamander to melt the butter slightly.
Selling price: $24.99
| Profit: $10.73
Rosemary Garlic Butter Yield: 2 lbs. REORDER NO.
DESCRIPTION
AMOUNT
299405
GFS Unsalted Butter Prints, softened
2 lbs.
272396
Markon Cello-Wrapped Parsley, finely chopped
2 oz.
562785
GFS Fresh Rosemary, finely chopped
1 oz.
136026
Roasted Garlic, finely chopped
2 oz.
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Place butter in the bowl of an electric mixer fitted with a paddle attachment. Add remaining ingredients. Set mixer on low speed and mix thoroughly. Place 1-pound portions of butter on sheets of parchment paper and roll into 2-inch logs. Wrap butter logs in plastic wrap and refrigerate up to one week or freeze up to six months. CCP: Refrigerate at 41°F or below. Freeze at 0°F, or below.
| Cost per portion: $14.26
| Food cost: 57%
12
Beef Porterhouse & T-Bone Steaks
NAMP Information: 1173 Beef Loin, Porterhouse Steak 1174 Beef Loin, T-Bone Steak
Specifications s4OBECONSIDEREDA0ORTERHOUSE THECUTMUST have a minimum 11⁄4" diameter tenderloin. s4HE4 "ONEHASASMALLERTENDERLOINTHAN the Porterhouse, but must be a minimum of 1 ⁄2" diameter. s4RIM3PECEX1⁄4") s4AIL,ENGTHEX s6EINOR.O6EIN
REORDER NO.
DESCRIPTION
BRAND
USDA GRADE
PIECES PER CASE
PIECE SIZE
554061
BEEF STK PORTERHOUSE 1"TL PRM 10-20Z
Gordon Signature
Prime
10
20 oz.
188720
ANGUS STK PORTERHOUSE 1"TL 14-14Z PAB
Premium Angus Beef
Choice or Higher
14
14 oz.
145920*
ANGUS STK PORTERHOUSE 1"TL 10-22Z PAB
Premium Angus Beef
Choice or Higher
10
22 oz.
431760
ANGUS STK T-BONE 1"TL 12-18Z PAB
Premium Angus Beef
Choice or Higher
12
18 oz.
565630*
BEEF STK PTRHSE 1/4" NAT CHC 10-22Z
GFS Natural
Choice
10
22 oz.
565490*
BEEF STK T-BONE 1/4" NAT CHC 14-14Z
GFS Natural
Choice
14
14 oz.
252160
BEEF STK PTRHSE 1" CHC 10-20Z
GFS
Choice
10
20 oz.
125950*
BEEF STK PTRHSE 1" CHC 12-16Z
GFS
Choice
12
16 oz.
146920
BEEF STK PTRHSE 0" NO VEIN 12-16Z
GFS
Choice
12
16 oz.
166240*
BEEF STK T-BONE 1" CHC 20-10Z
GFS
Choice
20
10 oz.
125171
BEEF STK T-BONE 1" CHC 14-14Z
GFS
Choice
14
14 oz.
187280
BEEF STK PTRHSE 1" SEL 10-20Z
GFS
Select or Equivalent
10
20 oz.
192070*
BEEF STK PTRHSE 1" SEL 12-16Z
GFS
Select or Equivalent
12
16 oz.
192790
BEEF STK T-BONE 1" SEL 16-12Z
GFS
Select or Equivalent
16
12 oz.
187230*
BEEF STK T-BONE 1" SEL 12-16Z
GFS
Select or Equivalent
12
16 oz.
*Available in Florida.
Beef Porterhouse & T-Bone Steaks
13
Menu Names and Descriptions s4 "ONE3TEAK
The T-bone is like two steaks in one. You get a juicy center-cut strip steak on one side of the bone and a buttery-soft tenderloin on the other. The strip steak is rich and robust, the tenderloin is light and smooth, and they taste absolutely delicious together.
s0ORTERHOUSE3TEAK
The porterhouse is often called the steak lover’s steak because it’s big in size and big in flavor. It actually combines the best of two cuts—a juicy, robust strip steak on one side of a T-shaped bone and a lighter, melt-in-your mouth tenderloin on the other. The unique flavor combination and hefty portion will satisfy most any appetite!
Bistro Porterhouse Steak with Haystack Onions Char-grilled porterhouse steak topped with maître d’ butter and flash-fried onion tanglers served with rich brown sauce. Yield: 1 serving REORDER NO.
DESCRIPTION
AMOUNT
125904
GFS USDA Choice Beef Porterhouse Steak, 14 oz.
1 ct.
292702
GFS NT Vegetable Salad Oil
1 tsp.
108308
GFS Iodized Salt
to taste
225037
Trade East Ground Black Pepper
to taste
537977
Demi-Glace Sauce Mix, prepared per package instructions
2 flz.
Recipe
Maître d’ Butter
1 oz.
103860
Breaded Onion Tanglers, prepared per package instructions
1 oz.
562696
GFS Fresh Chives, chopped
1 tsp.
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Brush the steak with vegetable oil and season with salt and pepper to taste. Place on a hot char-grill and cook to desired doneness. CCP: Cook the intact steak until the top and bottom surface temperature reach a minimum of 145°F and a color change is achieved on all external surfaces. To serve, place steak on a heated serving plate. Drizzle with demi-glace and add the maître d’ butter. Place under a broiler or salamander to melt the butter. Top with breaded onion tanglers and chopped chives.
Maître d’ Butter Yield: 4 lbs. REORDER NO.
DESCRIPTION
299405
GFS Unsalted Butter Prints, softened
AMOUNT
4 lbs.
816906
Roasted Garlic Concentrate
5 tbsp.
319228
Diced Green Onions, 1⁄4" cut
1
272396
Markon Cello-Wrapped Parsley, finely chopped
1
Dry White Wine*
1 cup
⁄2 cup ⁄2 cup
*Available through the retail market. Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Place butter in the bowl of an electric mixer fitted with a paddle attachment. Add remaining ingredients. Set mixer on low speed and mix thoroughly. Place 1-pound portions of butter on sheets of parchment paper and roll into 2-inch logs. Wrap butter logs in plastic wrap and refrigerate up to one week or freeze up to six months. CCP: Refrigerate at 41°F or below. Freeze at 0°F, or below.
Selling price: $18.99
| Profit: $10.99
| Cost per portion: $8.00
| Food cost: 42%
14
Beef Strip Loin Steaks
NAMP Information: 1179 Beef Loin, Strip Loin, Bone-In 1179A Beef Loin, Strip Loin Steak, Bone-In, Center-Cut 1180 Beef Loin, Strip Loin Steak, Boneless 1180A Beef Loin, Strip Loin Steak, Boneless, Center-Cut
Specifications s"ONE )NOR"ONELESS s#UT3PEC2EGULAR #ENTER #UT True Center-Cut, End-To-End s4RIM3PECEX1⁄4") s4AIL,ENGTHEXOR03/ s3TRAP/NOR3TRAP/FF
REORDER NO.
DESCRIPTION
BRAND
USDA GRADE
PIECES PER CASE
PIECE SIZE
509821*
BEEF STK STRPLN CC 1" PRM 14-14Z
Gordon Signature
Prime
14
14 oz.
562721
BEEF STK KC STRP B/I 1" TL PRM 12-18Z
Gordon Signature
Prime
12
18 oz.
271420
ANGUS STK STRPLN CC 1"TL 14-14Z PAB
Premium Angus Beef
Choice or Higher
14
14 oz.
271450
ANGUS STK STRPLN CC 1"TL 20-10Z PAB
Premium Angus Beef
Choice or Higher
20
10 oz.
171340
ANGUS STK STRPLN B/I 1" TL 14-14Z PAB
Premium Angus Beef
Choice or Higher
14
14 oz.
542641*
BEEF STK STRPLN CC 1" NAT CHC 14-14Z
GFS Natural
Choice
14
14 oz.
543013*
BEEF STK STRPLN CC 1" NAT CHC 16-12Z
GFS Natural
Choice
16
12 oz.
690011*
BEEF STK KC STRP B/I 1" TL NAT 14-14Z
GFS Natural
Choice
14
14 oz.
350330
BEEF STK STRPLN TRUE CC CHC 20-10Z
GFS
Choice
20
10 oz.
147220*
BEEF STK STRPLN CC 1" CHC 16-12Z
GFS
Choice
16
12 oz.
125460
BEEF STK STRPLN CC 1" CHC 20-10Z GFS
GFS
Choice
20
10 oz.
158070
BEEF STK STRPLN CHEF 1" CHC 20-10Z
GFS
Choice
20
10 oz.
472892
BEEF STK STRPLN NO ST 1" CHC 16-12Z
GFS
Choice
16
12 oz.
126060
BEEF STK KC STRP B/I 1" TL 20-10Z
GFS
Choice
20
10 oz.
389820
BEEF STK STRPLN CC 1" SEL 16-12Z
GFS
Select or Equivalent
16
12 oz.
200460
BEEF STK STRPLN ETE 1" SEL 24-8Z
GFS
Select or Equivalent
24
8 oz.
389850
BEEF STK STRPLN CHEF 1" SEL 16-12Z
GFS
Select or Equivalent
16
12 oz.
579141
BEEF STK KC STRP B/I 1" TL SEL 14-14Z
GFS
Select or Equivalent
14
14 oz.
*Available in Florida.
Beef Strip Loin Steaks
15
Menu Names and Descriptions s.EW9ORK3TRIP 3TRIP Steak, Strip Loin Steak IFBONELESS
Strip steak is also known as New York strip and it’s America’s most popular steak. It offers a rich, full beef taste with a bit more firmness to it than a tenderloin. We carefully prepare it to bring out the maximum flavor and seal in all the juicy goodness.
s+ANSAS#ITY3TRIP "ONE )N The bone-in strip steak, also referred to as a Kansas City strip is a bone-in version of the New York strip steak. It offers a rich, full beef taste with a bit more firmness to it than a tenderloin. We carefully prepare 3TRIP3TEAKIFBONE IN it to bring out the maximum flavor and seal in all the juicy goodness.
Chile-Rubbed Strip Steak with Corn & Peanut Salsa Char-grilled chile-rubbed strip loin steak is topped with corn and peanut salsa, served with chorizo mashed potatoes and rich brown sauce. Yield: 24 servings REORDER NO.
DESCRIPTION
AMOUNT
748570
Trade East Ancho Chile Seasoning
1–2 tsp.
123960
GFS Center-Cut Beef Strip Loin Steak, 12 oz.
1 ct.
Recipe
Chorizo Mashed Potatoes, heated
8 oz.
537977
Demi-Glace Sauce Mix, prepared according to package directions
2 flz.
816957
Chipotle Concentrate
1
Recipe
Corn & Peanut Salsa
4 oz.
⁄8 tsp.
Preparation Instructions Wash hands. Sprinkle ancho chile seasoning on top of steak. Grill on a hot char-grill to desired doneness. CCP: Cook the intact steak until the top and bottom surface temperature reach a minimum of 145°F and a color change is achieved on all external surfaces. Place chorizo mashed potatoes in the center of a serving plate. Slice the steak and lay it across the potatoes. Whisk chipotle concentrate into the prepared demi-glace. Ladle demi-glace on the plate. Carefully spoon corn and peanut salsa next to the steak.
Corn & Peanut Salsa Yield: 6 lbs. REORDER NO.
DESCRIPTION
851329
GFS Super-Sweet Cut Corn, thawed
4 lbs.
429201
Markon Diced Red Onion, 1⁄4" cut
6 oz.
199036
Markon Large Tomatoes, finely diced
12 oz.
303186
Jalapeño Peppers, finely minced
4 ct.
Chorizo Mashed Potatoes
198331
Markon Diced Green Peppers, 1⁄4" cut
4 oz.
Yield: 12 lbs.
292702
GFS NT Vegetable Salad Oil
6 flz.
REORDER NO.
DESCRIPTION
AMOUNT
337930
GFS Roasted Granulated Peanuts, lightly toasted 12 oz.
292702
GFS NT Vegetable Salad Oil
4 flz.
219550
Markon Cleaned Cilantro, coarsely chopped
1
786470
Gran Sazón Chorizo Sausage
8 oz.
197963
Limes, quartered
6 ct.
464112
Fresh Mashed Potatoes
12 lbs.
108308
GFS Iodized Salt
1
108308
GFS Iodized Salt
1 tbsp.
225037
Trade East Ground Black Pepper
1 tbsp.
®
Preparation Instructions Wash hands. Heat a 10" sauté pan until hot. Add oil and chorizo and sauté until chorizo is thoroughly cooked and crumbly. Place mashed potatoes in a large mixing bowl. Add chorizo and all of the oil from the pan. Fold in until thoroughly mixed. Season with salt and pepper. Heat individual portions for 11⁄2 minutes in a microwave, or in a 400°F oven for 5 minutes. CCP: Final internal cooking temperature must reach a minimum of 155°F, held for a minimum of 15 seconds.
Selling price: $18.99
| Profit: $10.99
AMOUNT
⁄4 cup
⁄4 cup
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Combine corn, diced onion, diced tomatoes, minced jalapeño, and diced green peppers in an 8-quart stainless steel mixing bowl. Fold together until thoroughly combined. Transfer to a covered container, label, date, and refrigerate. CCP: Refrigerate at 41°F or below. To prepare à la carte: Heat a small sauté pan until hot. Add 1⁄2 tbsp. of vegetable oil and 4 oz. of salsa and sauté until heated through. Add 1 ⁄2 oz. of the toasted peanuts and toss. Add 1⁄2 tsp. of cilantro and the juice of one quartered lime and toss. Season to taste with salt.
| Cost per portion: $8.00
| Food cost: 40%
16
Beef Top Sirloin, Center-Cut Steaks
NAMP Information: ""EEF,OIN 4OP3IRLOIN"UTT3TEAK #ENTER #UT "ONELESS)-
Specifications s4RIM3PECEX1⁄8") s"ASEBALL 2EGULAR OR&ACE#UT
REORDER NO.
DESCRIPTION
BRAND
USDA GRADE
PIECES PER CASE
PIECE SIZE
536403
BEEF STK TOP SRLN CC BB PRM 20-10Z
Gordon Signature
Prime
16
10 oz.
280540
BEEF STK TOP SRLN CC BB PRM 24-8Z
Gordon Signature
Prime
24
8 oz.
272740
ANGUS STK TOP SRLN CC BB 22-9Z PAB
Premium Angus Beef
Choice or Higher
22
9 oz.
179460
ANGUS STK TOP SRLN CC REG 16-12Z PAB
Premium Angus Beef
Choice or Higher
16
12 oz.
272710
ANGUS STK TOP SRLN CC REG 20-10Z PAB
Premium Angus Beef
Choice or Higher
20
10 oz.
792321
BEEF STK TOP SRLN CC BB NAT 32-6Z
GFS Natural
Choice
32
6 oz.
167410
BEEF STK TOP SRLN CC BB CHC 24-8Z
GFS
Choice
24
8 oz.
162910
BEEF STK TOP SRLN CC BB CHC 32-6Z
GFS
Choice
32
6 oz.
389940*
BEEF STK TOP SRLN CC REG CHC 20-10Z
GFS
Choice
20
10 oz.
685191
BEEF STK TOP SRLN CC REG CHC 24-8Z
GFS
Choice
24
8 oz.
125520*
BEEF STK TOP SRLN CC REG CHC 32-6Z
GFS
Choice
32
6 oz.
185370*
BEEF STK TOP SRLN CC FACE CHC 20-10Z
GFS
Choice
20
10 oz.
390410
BEEF STK TOP SRLN CC FACE CHC 32-6Z
GFS
Choice
32
6 oz.
151281*
BEEF STK TOP SRLN CC BB SEL 24-8Z
GFS
Select
24
8 oz.
141220
BEEF STK TOP SRLN CC BB SEL 32-6Z
GFS
Select
32
6 oz.
245050
BEEF STK TOP SRLN CC REG SEL 20-10Z
GFS
Select
20
10 oz.
244310
BEEF STK TOP SRLN CC REG SEL 22-9Z
GFS
Select
22
9 oz.
142190
BEEF STK TOP SRLN CC REG SEL 24-8Z
GFS
Select
24
8 oz.
*Available in Florida.
Beef Top Sirloin, Center-Cut Steaks
17
Menu Names and Descriptions This is a boneless cut of meat from the loin area. It has all the rich beef flavor you expect from a good steak along with a moderately firm feel in your mouth. We prepare it to coax out peak flavor and maximum tenderness.
s"EEF4OP3IRLOIN
s#ENTER #UT4OP3IRLOIN
Herb-Crusted Sirloin Steak Char-grilled top sirloin steak is topped with herbed bread crumbs served with rosemary potatoes, grape tomatoes, kalamata olives, and green onions served with a rich brown sauce. Yield: 1 serving REORDER NO.
DESCRIPTION
AMOUNT
105920
GFS USDA Choice Beef Top Sirloin Butt Steak, 8 oz.
1 ct.
108308
GFS Iodized Salt
to taste
225037
Trade East Ground Black Pepper
to taste
432040
GFS Pan & Grill Oil
1 tbsp.
847216
Rosemary Redskin Potatoes, thawed
3 oz.
129631
Grape Tomatoes, sliced
5 ct.
793477
Jumbo Pitted Kalamata Olives, sliced
1 oz.
596981
Markon Green Onions, sliced
1 oz.
537977
Demi-Glace Sauce Mix, prepared per package instructions, warmed
11⁄2 flz.
Herbed Japanese-Style Crust
1 oz.
Recipe
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Season the steak with salt and pepper and char-grill to desired doneness. CCP: Cook the intact steak until the top and bottom surface temperature reach a minimum of 145°F and a color change is achieved on all external surfaces. Place the pan-and-grill oil in a heated sauté pan and add the potatoes, tomatoes, olives, and green onions and heat thoroughly. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. Ladle the demi-glace sauce on a warmed serving plate and place the vegetables on top. Place the steak on the vegetables and rub the panko crust on the steak. Place under a salamander or broiler until the herbed crust turns brown.
Herbed Japanese-Style Crust Yield: 3 lb. REORDER NO.
DESCRIPTION
507563
Japanese-Style Bread Crumbs
AMOUNT
2 lbs.
432040
GFS Pan & Grill Oil
11⁄2 lbs.
562688
GFS Fresh Basil, chopped
1 oz.
562696
GFS Fresh Chives, chopped
1 oz.
562718
GFS Fresh Oregano, chopped
1
424307
Kosher Salt
2 tbsp.
544642
Trade East Grilling Dust
1
225037
Trade East Ground Black Pepper
2 tsp.
⁄2 oz.
⁄4 oz.
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Combine all ingredients in a stainless steel bowl and mix thoroughly. Transfer to a covered container, label, date, and refrigerate until needed, up to four days. CCP: Refrigerate at 41°F or below.
Selling price: $14.99
| Profit: $9.63
| Cost per portion: $5.36
| Food cost: 36%
18
Beef Top Sirloin, Semi Center-Cut Steaks
NAMP Information: 1184A Beef Loin, Top Sirloin Butt Steak, Semi Center-Cut, Boneless
Specifications s4RIM3PECEX1⁄8") s"ASEBALL 2EGULAR OR&ACE#UT
REORDER NO.
DESCRIPTION
BRAND
USDA GRADE
PIECES PER CASE
PIECE SIZE
266770
ANGUS STK TOP SRLN SC REG 16-12Z PAB
Premium Angus Beef
Choice or Higher
16
12 oz.
266781
ANGUS STK TOP SRLN SC REG 20-10Z PAB
Premium Angus Beef
Choice or Higher
20
10 oz.
204360
ANGUS STK TOP SRLN SC FACE 20-10Z PAB
Premium Angus Beef
Choice or Higher
20
10 oz.
215920
ANGUS STK TOP SRLN SC FACE 24-8Z PAB
Premium Angus Beef
Choice or Higher
24
8 oz.
158450
BEEF STK TOP SRLN SC BB CHC 32-6Z
GFS
Choice
32
6 oz.
635140
BEEF STK TOP SRLN SC REG CHC 24-8Z
GFS
Choice
24
8 oz.
180610
BEEF STK TOP SRLN SC REG CHC 28-7Z
GFS
Choice
28
7 oz.
649441
BEEF STK TOP SRLN SC REG CHC 32-6Z
GFS
Choice
32
6 oz.
566261
BEEF STK TOP SRLN SC BB SEL 24-8Z
GFS
Select
24
8 oz.
416160
BEEF STK TOP SRLN SC BB SEL 32-6Z
GFS
Select
32
6 oz.
554381
BEEF STK TOP SRLN SC REG SEL 20-10Z
GFS
Select
20
10 oz.
179880
BEEF STK TOP SRLN SC FACE SEL 20-10Z
GFS
Select
20
10 oz.
142381
BEEF STK TOP SRLN SC FACE SEL 24-8Z
GFS
Select
24
8 oz.
Beef Top Sirloin, Semi Center-Cut Steaks 19
Menu Names and Descriptions This is a boneless cut of meat from the loin area. It has all the rich beef flavor you expect from a good steak along with a moderately firm feel in your mouth. We prepare it to coax out peak flavor and maximum tenderness.
s"EEF4OP3IRLOIN
s3EMI#ENTER #UT3IRLOIN
Bacon Blue Cheese Sirloin Steak Char-grilled sirloin steak with cherry wood-smoked bacon topped with blue cheese and grilled onions with a rich Dijon mustard sauce. Yield: 1 serving REORDER NO.
DESCRIPTION
AMOUNT
690630
Gordon Signature Cherry Wood-Smoked Bacon, prepared per package instructions
1 oz.
105920
GFS Beef Top Sirloin Steak, 8 oz.
1 ct.
108308
GFS Iodized Salt
to taste
225037
Trade East Ground Black Pepper
to taste
Recipe
Dijon Demi-Glace Sauce, warmed
11⁄2 flz.
547336
Jumbo Spanish Onions, sliced and grilled
11⁄2 oz.
164143
Blue Cheese Crumbles
1 oz.
321141
Red Peppers, diced
1
562696
GFS Fresh Chives, chopped
1 tsp.
⁄2 oz.
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Slice the bacon in half and slice each half into four strips lengthwise. Season the steak with salt and pepper and grill to desired doneness. CCP: Cook the intact steak until the top and bottom surface temperature reach a minimum of 145°F and a color change is achieved on all external surfaces. Ladle the demi-glace sauce onto a warm serving plate and top with bacon. Place the steak on the bacon and top with sliced onions. Add the blue cheese and melt under a broiler or salamander. Garnish with diced red pepper and chopped chives.
Dijon Demi-Glace Yield: 1 qt. REORDER NO.
DESCRIPTION
AMOUNT
609943
Dijon Mustard
2 tbsp.
537977
Demi-Glace Sauce Mix, prepared per package instructions
1 qt.
Preparation Instructions Wash hands. Add the mustard to the prepared demi-glace sauce and mix thoroughly. Transfer to a covered container, label, date, and refrigerate for up to four days. CCP: Product must be cooled to an internal temperature of a maximum of 41°F or less, within four hours. CCP: Refrigerate at 41°F or below.
Selling Price: $14.99
| Cost per Portion: $5.47
| Profit: $9.52
| Food Cost: 36%
20
Beef Top Sirloin Cap (Coulotte) Steaks
NAMP Information: $"EEF,OIN 4OP3IRLOIN#AP3TEAK "ONELESS)-
Specifications s4RIM3PECEX1⁄8")
REORDER NO.
DESCRIPTION
BRAND
USDA GRADE
PIECES PER CASE
PIECE SIZE
367870
ANGUS STK TOP SRLN COUL 20-10Z PAB
Premium Angus Beef
Choice or Higher
20
10 oz.
147750
BEEF STK TOP SRLN COUL CHC 16-12Z
GFS
Choice
16
12 oz.
146900
BEEF STK TOP SRLN COUL CHC 20-10Z
GFS
Choice
20
10 oz.
134810*
BEEF STK TOP SRLN COUL CHC 24-8Z
GFS
Choice
24
8 oz.
105940*
BEEF STK TOP SRLN COUL CHC 32-6Z
GFS
Choice
32
6 oz.
617970
BEEF STK TOP SRLN COUL SEL 16-12Z
GFS
Select
16
12 oz.
447201
BEEF STK TOP SRLN COUL SEL 24-8Z
GFS
Select
24
8 oz.
222280
BEEF STK TOP SRLN COUL SEL 32-6Z
GFS
Select
32
6 oz.
*Available in Florida.
"EEF4OP3IRLOIN#AP#OULOTTE 3TEAKS
Menu Names and Descriptions “Koo-lot” steak is also known as sirloin cap steak and it’s one of the juiciest cuts of meat you’ll ever have. It’s got a big, robust flavor and a moderately tender bite. They love this steak in Europe and Japan!
s#OULOTTE3TEAK
s4OP3IRLOIN#AP3TEAK
Bacon and Mushroom Smothered Sirloin Steak Char-grilled top sirloin steak, smothered with sautéed onions, bacon, and mushrooms, topped with melted sharp Cheddar cheese. Yield: 1 serving REORDER NO.
DESCRIPTION
AMOUNT
352770
Premium Angus Beef Top Sirloin Coulotte Steak, 8 oz.
1 ct.
292702
GFS NT Vegetable Salad Oil
1 tsp.
108308
GFS Iodized Salt
to taste
225037
Trade East Ground Black Pepper
to taste
537977
Demi-Glace Sauce Mix, prepared per package instructions
2 flz.
Recipe
Bacon and Mushroom Smother, warmed
4 oz.
411841
GFS Feather-Shredded Cheddar Cheese
2 oz.
Preparation Instructions Wash hands. Brush the steak with vegetable oil and season with salt and pepper to taste. Place on a hot char-grill and cook to desired doneness. CCP: Cook the intact steak until the top and bottom surface temperature reach a minimum of 145°F and a color change is achieved on all external surfaces. To serve, place steak on a heated serving plate. Drizzle with demi-glace. Top with the bacon and mushroom smother and shredded Cheddar cheese. Place under a broiler or salamander to melt the cheese.
Bacon and Mushroom Smother Yield: 41⁄2 lbs. REORDER NO.
DESCRIPTION
292702
GFS NT Vegetable Salad Oil
AMOUNT 1
⁄4 cup
757071
Markon Fajita-Cut Onions, ⁄4" cut
2 lbs.
285196
Markon Sliced Mushrooms, 1⁄8" cut
2 lbs.
357240
GFS Cooked Diced Bacon, ⁄2" cut
8 oz.
108308
GFS Iodized Salt
to taste
225037
Trade East Ground Black Pepper
to taste
1
1
Preparation Instructions Wash hands. Heat a brazier pan over high heat until very hot. Add the vegetable oil, onions, mushrooms, and bacon. Sauté until tender and lightly browned. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. Season with salt and pepper to taste. Remove from heat and cool. Place in a covered storage container, label, date and refrigerate for future service. CCP: Refrigerate at 41°F or below.
Selling price: $14.99
| Profit: $9.23
| Cost per portion: $5.76
| Food cost: 38%
21
22
Beef Ball Tip Steaks
NAMP Information: ""EEF,OIN "OTTOM3IRLOIN"UTT "ALL4IP3TEAK)-
Specifications s4RIM3PECEX1⁄8") s&ACE#UTOR"ASEBALL#UT
REORDER NO.
DESCRIPTION
BRAND
USDA GRADE
PIECES PER CASE
PIECE SIZE
192060
ANGUS STK BALL TIP 20-10Z PAB
Premium Angus Beef
Choice or Higher
20
10 oz.
449320
ANGUS STK BALL TIP 28-7Z PAB
Premium Angus Beef
Choice or Higher
28
7 oz.
262821
BEEF STK BALL TIP CHC 20-10Z
GFS
Choice
20
10 oz.
617660
BEEF STK BALL TIP SZZLR CHC 24-8Z GFS
GFS
Choice
24
8 oz.
171310
BEEF STK BALL TIP BFLY CHC 24-8Z
GFS
Choice
24
8 oz.
229730
BEEF STK BALL TIP BFLY CHC 32-6Z
GFS
Choice
32
6 oz.
165640
BEEF STK BALL TIP 8"LNG CHC 32-6Z
GFS
Choice
32
6 oz.
495880
BEEF STK BALL TIP 0" SEL 20-10Z
GFS
Select
20
10 oz.
173050
BEEF STK BALL TIP 0" SEL 24-8Z
GFS
Select
24
8 oz.
616520
BEEF STK BALL TIP 0" 8" LNG SEL 32-6Z
GFS
Select
32
6 oz.
173070
BEEF STK BALL TIP 0" SEL 32-6Z
GFS
Select
32
6 oz.
Beef Ball Tip Steaks
23
Menu Names and Descriptions You might know the ball tip sirloin steak better as a sizzler steak. It’s cut from the bottom sirloin and it’s well marbled so it has a rich beef flavor. It’s a bit firmer to the bite than a ribeye or tenderloin steak, but it’s still tender and juicy.
s"ALL4IP3TEAK
s"ALL4IP3IZZLER3TEAK s3IZZLER3TEAK
Beef Ball-Tip Sizzler Steak with Port Wine Sauce Beef ball-tip sizzler steak, char-grilled and topped with melted Asiago cheese and a rich port wine sauce. Yield: 1 serving REORDER NO.
DESCRIPTION
124630
GFS USDA Choice Beef Ball Tip Sizzler Steak, 10 oz.
AMOUNT
1 ct.
229580
Trade East Six-Pepper Blend
1 tsp.
544043
Primo Gusto® Shredded Asiago Cheese
1 oz.
Recipe
Port Wine Sauce, warmed
2 flz.
199036
Markon Large Tomato, finely diced
1 oz.
562696
GFS Fresh Chives, chopped
1 tsp.
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Rub both sides of the steak with the six-pepper blend. Place on a heated char-grill and cook to desired doneness. CCP: Cook the intact steak until the top and bottom surface temperature reach a minimum of 145°F and a color change is achieved on all external surfaces. Place steak on a warm serving plate and top with the shredded Asiago cheese. Place under a broiler or salamander to melt cheese. Finish with port wine sauce, chopped tomatoes, and chives around the plate.
Port Wine Sauce Yield: 40 flz. REORDER NO.
537977
DESCRIPTION
AMOUNT
Port Wine*
24 flz.
Demi-Glace Sauce Mix, prepared per package instructions
32 flz.
*Available through the retail market. Preparation Instructions Wash hands. Place the port wine in a 2-quart sauce pan over medium heat. Reduce by two thirds. Stir in the prepared demi-glace sauce. Bring to a boil, reduce heat, and simmer for 5 minutes. Cool sauce. CCP: Product’s internal temperature must drop from 135°F to 70°F within two hours, and from 70°F to 40°F within four additional hours. Place in a covered container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F or below.
Selling price: $14.99
| Profit: $10.20
| Cost per portion: $4.79
| Food cost: 32%
24
Beef Flat Iron Steaks
NAMP Information: $"EEF3HOULDER 4OP"LADE 3TEAK)-
Specifications s4RIM3PECEX1⁄8")
REORDER NO.
DESCRIPTION
BRAND
USDA GRADE
PIECES PER CASE
PIECE SIZE
147410*
BEEF STK FLT IRON CHC 24-8Z
GFS
Choice
24
8 oz.
163700
BEEF STK FLT IRON CHC 32-6Z
GFS
Choice
32
6 oz.
468852
BEEF STK FLT IRON CHC CUBED 16-12Z
GFS
Choice
16
12 oz.
652830
BEEF STK FLT IRON CHC CUBED 32-6Z
GFS
Choice
32
6 oz.
498400
BEEF STK FLT IRON CHC CHPTL 20-10Z
GFS
Choice
20
10 oz.
467860
BEEF STK FLT IRON CHC CHPTL 28-7Z
GFS
Choice
28
7 oz.
665021
BEEF STK FLT IRON CHC CHPTL 38-5Z
GFS
Choice
38
5 oz.
*Available in Florida.
Beef Flat Iron Steaks
25
Menu Names and Descriptions This is really the best of both worlds—it’s second only to the tenderloin in terms of tenderness and it offers the deep, rich flavor of a sirloin. It’s a relatively new cut of meat that has become really popular in a short time.
s&LAT)RON3TEAK
Garlic-Rubbed Flat Iron Steak with Sun-Dried Tomato Tapenade Garlic-and-herb-rubbed flat iron steak with sun-dried tomato, spinach, and a green and black olive tapenade served with fresh sautéed zucchini and yellow squash. Yield: 24 servings REORDER NO.
DESCRIPTION
AMOUNT
292702
GFS Vegetable Oil
36 flz.
322164
Chopped Garlic
2 tbsp.
428574
Trade East Whole Italian Herb Seasoning
2 tsp.
108308
GFS Iodized Salt
1 tsp.
225037
Trade East Ground Black Pepper
1 tsp.
163070
Beef Flat Iron Steaks, 10 oz.
24 ct.
198927
Zucchini, finely diced
36 oz.
198935
Yellow Squash, finely diced
36 oz.
Recipe
Sun-Dried Tomato Tapenade
48 oz.
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Combine 24 flz. of the vegetable oil, chopped garlic, Italian seasoning, salt, and pepper in a medium stainless steel mixing bowl. Place flat iron steaks in a large hotel pan and cover with the marinade. Cover and store under refrigeration for two hours or overnight. CCP: Refrigerate at 41°F or below. To prepare à la carte: Grill flat iron steak on a hot char-grill to desired doneness. CCP: Cook the intact steak until the top and bottom surface temperature reach a minimum of 145°F and a color change is achieved on all external surfaces. Heat a small sauté pan until hot and add 1 tbsp. of remaining vegetable oil. Sauté 11⁄2 oz. each of zucchini and yellow squash until tender. Mound the sautéed vegetables on a serving plate. Make an indentation in the middle of the mound to accommodate the tapenade. Spoon 2 oz. of tapenade into a small soufflé cup and press together. Spoon tapenade in the center of the sautéed vegetables. Slice flat iron steak and fan it out next to the vegetables.
Selling price: $17.99
| Profit: $10.02
Sun-Dried Tomato Tapenade Yield: 24 - 2 oz. portions REORDER NO.
DESCRIPTION
AMOUNT
234494
Sun-Dried Tomatoes
12 oz.
793477
Pitted Jumbo Kalamata Olives
16 oz.
107549
GFS Stuffed Green Olives
12 oz.
329401
Markon Cleaned Leaf Spinach
4 oz.
319228
Markon Diced Green Onions, ⁄4"
4 oz.
562688
GFS Fresh Basil
1 oz.
1
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Combine the sun-dried tomatoes, kalamata and green olives, spinach, green onions, and basil in a large bowl, then coarsely chop in small batches in a food processor. Transfer to covered container, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F or below.
| Cost per portion: $7.97
| Food cost: 44%
26
Beef Skirt Steaks
NAMP Information: %"EEF0LATE /UTSIDE3KIRT3TEAK 3KINNED)-
Specifications s4RIM3PECEX
REORDER NO.
DESCRIPTION
BRAND
USDA GRADE
PIECES PER CASE
PIECE SIZE
751340*
BEEF STK SKIRT OUTSIDE NAT CHC 24-8Z
GFS Natural
Choice
24
8 oz.
521640
BEEF STK SKIRT OUTSIDE CHC 12-18/20Z
GFS
Choice
12
20 oz.
252420*
BEEF STK SKIRT OUTSIDE CHC 16-12Z
GFS
Choice
16
12 oz.
402002*
BEEF STK SKIRT OUTSIDE CHC 20-10Z
GFS
Choice
20
10 oz.
566650
BEEF STK SKIRT OUTSIDE CHC JACC 24-8Z
GFS
Choice
24
8 oz.
252430
BEEF STK SKIRT OUTSIDE CHC 32-6Z
GFS
Choice
32
6 oz.
*Available in Florida.
Beef Skirt Steaks
27
Menu Names and Descriptions Skirt steak is a long, slender cut with an intensely rich flavor and a bit more substantial bite than a tenderloin or ribeye. It’s often used in other dishes like carne asada or fajitas because the flavor shines through spices and seasonings.
s3KIRT3TEAK
s/UTSIDE3KIRT3TEAK
Bistro Skirt Steak Beef skirt steak is char-grilled then rolled into a cylinder that’s set on end, sitting in a pool of rich garlic sauce, and topped with crunchy onion tanglers and garnished with parsley. Yield: 1 serving REORDER NO.
DESCRIPTION
402002
GFS USDA Choice Beef Outside Skirt Steak, 10 oz. 1 ct.
108308
GFS Iodized Salt
to taste
225037
Trade East Ground Black Pepper
to taste
Recipe
Roasted Garlic Sauce
3 flz.
103860
Onion Tanglers, prepared per package instructions
11⁄2 oz.
Markon Cello-Wrapped Parsley, chopped
1 tsp.
272396
AMOUNT
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Season the steak with salt and pepper. Grill on a hot char-grill until medium to medium-well done. CCP: Cook the intact steak until the top and bottom surface temperature reach a minimum of 145°F and a color change is achieved on all external surfaces. To serve, roll the grilled steak and set it on end on a warmed serving plate. Drizzle with roasted garlic sauce. Top with onion tanglers and chopped parsley.
Roasted Garlic Sauce
Maître d’ Butter
Yield: 72 flz. REORDER NO.
DESCRIPTION
AMOUNT
432061
GFS Pure Olive Oil
1
413089
Cleaned Shallots, chopped Dry White Wine*
537977 Recipe
appear around the edge of the pan. Remove from the heat. Place in a covered container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F or below.
Yield: 4 lbs.
⁄4 cup
6 oz. 3 cups
Demi-Glace Sauce Mix, prepared per package instructions
72 flz.
Maître d’ Butter
12 oz.
REORDER NO.
DESCRIPTION
299405
GFS Unsalted Butter Prints, softened
AMOUNT
4 lbs.
816906
Roasted Garlic Concentrate
5 tbsp.
319228
Diced Green Onions, ¼" cut
1
272396
Markon Cello-Wrapped Parsley, finely chopped
1
Dry White Wine*
1 cup
⁄2 cup ⁄2 cup
*Available through the retail market.
*Available through the retail market.
Preparation Instructions
Preparation Instructions
Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Heat a sauté pan over medium heat until hot. Add the olive oil and shallots. Sauté until translucent. Add the white wine and deglaze the pan. Bring to a boil. Lower the heat to a high simmer and reduce the wine by two-thirds. Add the prepared demi-glace sauce and bring to a boil. Reduce the heat to a very low simmer. Whisk the maître d’ butter into the sauce. Continue to heat the sauce until a few bubbles
Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Place butter in the bowl of an electric mixer fitted with a paddle attachment. Add remaining ingredients. Set mixer on low speed and mix thoroughly. Place 1-pound portions of butter on sheets of parchment paper and roll into 2-inch logs. Wrap butter logs in plastic wrap and refrigerate up to one week or freeze up to six months. CCP: Refrigerate at 41°F or below. Freeze at 0°F or below.
Selling price: $14.99
| Profit: $8.55
| Cost per portion: $6.44
| Food cost: 43%
28
Beef Chuck Tender Steaks
NAMP Information: &ROM"EEF#HUCK 3HOULDER#LOD
Specifications s"ONDEDOR.OT"ONDED
REORDER NO.
DESCRIPTION
BRAND
USDA GRADE
PIECES PER CASE
PIECE SIZE
227900
BEEF STK CHUCK TNDR CC CHC 20-10Z
GFS
Choice
20
10 oz.
226123
BEEF STK CHUCK TNDR CC CHC 24-8Z
GFS
Choice
24
8 oz.
566660
BEEF STK CHUCK TNDR CHC W/GRAIN 24-8Z
GFS
Choice
24
8 oz.
231560
BEEF STK CHUCK TNDR CC CHC 32-6Z
GFS
Choice
32
6 oz.
226111
BEEF STK CHUCK TNDR CC CHC 48-4Z
GFS
Choice
48
4 oz.
360630
BEEF STK CHUCK TNDR CC CHC 38-5Z
GFS
Choice
38
5 oz.
Beef Chuck Tender Steaks
29
Menu Names and Descriptions Chuck tender steak has a full-bodied beef flavor similar to a sirloin but it’s just a bit firmer to the bite. It’s a very versatile cut that takes well to sauces and seasonings. You might have seen it on other menus as a bistro tender.
s#HUCK4ENDER3TEAK
s4ERES-AJOR3TEAK
Tire Fire Bistro Steak Fillet Char-grilled beef chuck tender steaks sit atop colossal onion rings with mushroom caps, tomatoes, and fresh chives. Drizzled with creamy Caesar dressing and a rich brown sauce. Yield: 1 serving REORDER NO.
DESCRIPTION
509850
GFS USDA Choice Center-Cut Bonded Beef Chuck Tender Steak, 3 oz.
AMOUNT
3 ct.
108308
GFS Iodized Salt
to taste
225037
Trade East Ground Black Pepper
to taste
770752
GFS Mashed Potatoes, warmed
4 oz.
267100
GFS Beer-Battered Onion Rings, prepared per package instructions
6 oz.
198684
Markon Medium Mushrooms, sautéed
2 oz.
537977
Demi-Glace Sauce Mix, prepared per package instructions
2 flz.
Recipe
Sun-Dried Tomato Butter
1
214220
Pepper Mill® Creamy Caesar Dressing
1
462551
GFS Roma Tomatoes, diced
1 oz.
562696
GFS Fresh Chives, chopped
1 tsp.
⁄2 oz. ⁄2 oz.
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Season the steaks with salt and pepper. Place on a preheated char-grill and cook to desired doneness. CCP: Cook the intact steak until the top and bottom surface temperature reach a minimum of 145°F and a color change is achieved on all external surfaces. Place mashed potatoes in the center of a warm serving plate. Place the steaks inside or on top of the onion rings. Place the sautéed mushroom caps on the plate. Drizzle with demi-glace. Place the sundried tomato butter on the steaks and melt under a salamander or broiler. Drizzle with creamy Caesar dressing and sprinkle with diced tomatoes and chopped chives.
Sun-Dried Tomato Butter Yield: 2 lbs. REORDER NO.
DESCRIPTION
AMOUNT
299405
GFS Unsalted Butter Prints
2 lbs.
234494
Sun-Dried Tomatoes, chopped
4 oz.
413089
Markon Cleaned Shallots, finely diced
1
562696
GFS Fresh Chives, chopped
1
272396
Markon Cello-Wrapped Parsley, chopped
2 tbsp.
⁄4 cup ⁄4 cup
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Place all ingredients in the bowl of an electric mixer fitted with a paddle attachment. Set the mixer on medium speed and mix thoroughly. Place 1-pound portions of butter on parchment paper and roll into 2-inch cylinders. Wrap the rolls in plastic wrap to preserve flavor. Label and refrigerate, until needed, up to one week or freeze for six months. CCP: Refrigerate at 41°F or below. Freeze at 0°F or below.
Selling price: $14.99
| Profit: $8.35
| Cost per portion: $6.64
| Food cost: 44%
30
Beef Hanging Tender Steaks
NAMP Information: 1140 Hanging Tender Steak
Specifications s4RIM3PECEX s0RODUCTCANBE"UTTERmIED
REORDER NO.
DESCRIPTION
BRAND
USDA GRADE
PIECES PER CASE
PIECE SIZE
642010
BEEF STK HANGING TENDER 0" CHC 16-12Z
GFS
Choice
16
12 oz.
698160
BEEF STK HANGING TNDR 0" CHC 18-11Z
GFS
Choice
18
11 oz.
705501
BEEF STK HANGING TENDER 0" CHC 24-8Z
GFS
Choice
24
8 oz.
752550
BEEF STK HANGING TNDR 0" BFLY 32-6Z
GFS
Choice
32
6 oz.
720900
BEEF STK HANGING TNDR 32-6Z GFS
GFS
Choice
32
6 oz.
Beef Hanging Tender Steaks
31
Menu Names and Descriptions Hanger steak is prized for its extreme flavor—some people find it even more flavorful than a strip steak or sirloin. There’s only one hanger steak per animal, and a lot of butchers keep it for themselves, so it’s a real treat. It has a rectangular shape and a somewhat firm bite.
s(ANGER3TEAK
s(ANGING4ENDER3TEAK s/NGLET3TEAK
Ale-Marinated Hanger Steak Infused with flavors from a hearty marinade of stout, Dijon, and spices, hanger steak is sliced and served with rosemary-roasted redskin potatoes. Topped with onion tanglers and a drizzle of horseradish-infused demi-glace sauce. Yield: 24 servings REORDER NO.
DESCRIPTION
AMOUNT
642010
GFS USDA Choice Beef Hanger Steak, 12 oz.
1 ct.
Recipe
Ale Marinade
4 flz.
847216
Rosemary-Roasted Red Skin Potatoes, warmed
4 oz.
283908
GFS Horseradish, drained
2 tsp.
537997
Demi-Glace Brown Sauce Mix, prepared per package instructions, warmed
11⁄2 flz.
103860
Breaded Onion Tanglers, prepared per package instructions
562696
GFS Fresh Chives, chopped
1 oz. ⁄2 tsp.
1
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Place the steak in the ale marinade, cover and refrigerate until needed, up to three days. CCP: Refrigerate at 41°F or below. Remove the steaks from the marinade. Grill the steak on a char-grill to desired doneness. CCP: Cook the intact steak until the top and bottom surface temperature reach a minimum of 145°F and a color change is achieved on all external surfaces. Place potatoes on a warm serving plate. Slice the steak on a bias and fan it out next to the potatoes. Add the horseradish to prepared demi-glace sauce. Drizzle horseradish demi-glace on the plate. Top the potatoes with the onion tanglers and sprinkle with chopped chives.
Ale Marinade Yield: approx. 54 flz. REORDER NO.
DESCRIPTION
432050
Primo Gusto Extra-Virgin Olive Oil
AMOUNT
2 flz.
Stout Beer*
3 cups
504599
Hearthstone® Beef Broth
2 cups
271802
Soy Sauce
1 cup
293431
Worcestershire Sauce
2 tbsp.
446661
Dijon Mustard
2 tbsp.
322164
Chopped Garlic
2 tbsp.
562785
GFS Fresh Rosemary, chopped
1 tbsp.
225061
Trade East Ground Black Pepper
1
⁄2 tsp.
*Available through the retail market. Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Place all ingredients in a stainless steel bowl and mix well. Transfer to a covered container, label, date, and refrigerate until needed, up to four days. CCP: Refrigerate at 41°F or below.
Selling price: $12.99
| Profit: $8.04
| Cost per portion: $4.95
| Food cost: 38%
32
Beef Brochette Meat
NAMP Information: Shown cuts are from 1185D Beef Loin, Bottom Sirloin Butt, 4RI 4IP3TEAK $EFATTED)-
Specifications s"EEFBROCHETTEMEATISCONVENIENTLYPRE SLICED ORDICED4HESIZEOFTHESTRIPORCUBECAN be specified. s%XAMPLE53$!#HOICE"EEF"OTTOM3IRLOIN Ball Tip Brochette Meat diced approx. 1" x 1".
REORDER NO.
DESCRIPTION
BRAND
USDA GRADE
PIECES PER CASE
PIECE SIZE
275981*
BEEF BALL TIP BROCHETTE 1" 2-6#
GFS
Choice
2
6 lb.
230190
BEEF BALL TIP BROCHETTE .5" 2-6#
GFS
Choice
2
6 lb.
230230
BEEF BALL TIP JULNN 1/2" CHC 2-6#
GFS
Choice
2
6 lb.
230210
BEEF BALL TIP FAJITA 1/4" CHC 2-6#
GFS
Choice
2
6 lb.
562881
BEEF BALL TIP FAJITA 1/4" CHC 38-5Z
GFS
Choice
38
5 oz.
776200
BEEF BALL TIP JULNN 1/4" SEL 2-6# GFS
GFS
Select
2
6 lb.
685210
BEEF BALL TIP JULNN 1/4" SEL 35-5.5Z
GFS
Select
35
5.5 oz.
*Available in Florida.
Beef Brochette Meat
Mediterranean Beef Stir-Fry Sautéed tender beef tips with fresh summer squash, cherry tomatoes, broccoli, and green onions, served over fettuccine and topped with Parmesan cheese. Yield: 1 serving REORDER NO.
DESCRIPTION
AMOUNT
Preparation Instructions
292702
GFS NT Vegetable Salad Oil
1 tsp.
567160
GFS USDA Choice Beef Bottom Sirloin Ball Tips
8 oz.
322164
Chopped Garlic
1
198935
Summer Squash, sliced
11⁄2 oz.
732478
Markon Broccoli Florets, cleaned and cut
11⁄2 oz.
199044
Markon Cherry Tomatoes, sliced in half
11⁄2 oz.
257885
GFS Golden Italian Dressing
1 flz.
198889
Markon Green Onions, sliced on the bias
1 tbsp.
201270
GFS Fettuccine, prepared per package instructions, warmed
4 oz.
460095
Primo Gusto Fancy Shredded Parmesan Cheese
1 tbsp.
Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Add the vegetable oil to a heated sauté pan. Add the beef tips and sauté until desired doneness. CCP: Cook the intact steak until the top and bottom surface temperature reach a minimum of 145°F and a color change is achieved on all external surfaces. Remove the beef tips and keep warm. CCP: Hot foods must maintain a minimum internal temperature of 135°F. Add the garlic, summer squash, and broccoli. Stir-fry for 2–3 minutes or until tender-crisp. Add the cherry tomatoes, Italian dressing, and green onions. Toss to mix. Add the beef tips. Cover and heat through. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. To serve, place pasta in a heated serving bowl. Spoon stir-fry mixture over the pasta. Sprinkle with Parmesan cheese.
Selling price: $9.99
⁄2 tsp.
| Profit: $6.70
| Cost per portion: $3.29
| Food cost: 33%
33
34
Beef Tenderloin Tips & Medallions
NAMP Information: From 1189 Beef Loin, Tenderloin Steak From 1189A Beef Loin, Tenderloin Steak, Side Muscle On, Defatted From 1190 Beef Loin Tenderloin Steak, Side Muscle Off, Defatted From 1190A Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned 1190C Beef Loin, Tenderloin Tips
REORDER NO.
DESCRIPTION
BRAND
USDA GRADE
PIECES PER CASE
PIECE SIZE
683750
BEEF TNDRLN MDLN SEL 2Z 12-8CT
GFS
Select
96
2 oz.
232680
BEEF STK TNDRLN TIP CHC 12-16Z
GFS
Choice
12
16 oz.
244970
BEEF STK TNDRLN TIP 1.5"X1.5" 32-6Z
GFS
Choice
32
6 oz.
469821
BEEF STK TNDRLN TIPS CHC 22-9Z
GFS
Choice
22
9 oz.
109530*
BEEF TNDRLN MDLN 4Z 4-12CT GFS
GFS
Select or better
48
4 oz.
101300*
BEEF TNDRLN MDLN 3Z 4-14CT
GFS
Select or better
56
3 oz.
711723
BEEF TNDRLN MDLN 4Z 12-4CT GFS
GFS
Select or better
48
4 oz.
728410*
BEEF TNDRLN MDLN 4Z 24-2CT GFS
GFS
Select or better
48
4 oz.
683760
BEEF TNDRLN MDLN SEL 1Z 12-16CT
GFS
Select
192
1 oz.
*Available in Florida.
Beef Tenderloin Tips & Medallions
Black & Blue Caesar Salad Char-grilled tenderloin medallion sits atop romaine lettuce, blue cheese, crisp bacon, and fresh pear, topped with crispy flash-fried onion tanglers. Yield: 1 serving REORDER NO.
DESCRIPTION
AMOUNT
109530
GFS USDA Choice Beef Tenderloin Medallion, 4 oz.
1 ct.
114771
Trade East Blackened Seasoning
1
735787
Markon Cut Romaine Lettuce
41⁄2 oz.
214220
Pepper Mill Creamy Caesar Dressing
11⁄2 oz.
462551
GFS Roma Tomatoes, cut into 4 wedges
21⁄2 oz.
164143
Blue Cheese Crumbles
3
590495
GFS Cooked Bacon, chopped
3
198056
Markon Bartlett Pears, cut into 4 slices
1 oz.
103860
Breaded Onion Tanglers, deep-fried per package instructions
Selling price: $9.99
⁄2 oz.
⁄4 oz. ⁄4 oz.
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Coat the beef tenderloin medallion with the blackened seasoning. Cook under a broiler or on a char-grill to desired doneness. CCP: Cook the intact steak until the top and bottom surface temperature reach a minimum of 145°F and a color change is achieved on all external surfaces. Place romaine lettuce in a stainless steel bowl and toss with Caesar dressing. Place the tomato wedges and romaine on a chilled serving plate. Sprinkle the blue cheese crumbles and chopped bacon over the romaine. Slice the beef sirloin on the bias and place it on top of the romaine lettuce. Fan the pear slices and lay them against the sirloin. Top with fried onion tanglers.
⁄4 oz.
3
| Profit: $5.67
| Cost per portion: $4.32
| Food cost: 43%
35
36
Pork Loin Chops
NAMP Information: 1410 Pork Loin Chops; 1410B Pork Loin, End Chops 1411 Pork Loin Chops, Bladeless; 1412 Pork Loin Chops, Center-Cut 1412A Pork Loin Chops, Center-Cut, Chine Bone Off 1412B Pork Loin Chops, Center-Cut, Boneless 1412E Pork Loin Chops, Center-Cut, One Muscle, Boneless 1413 Pork Loin Chops Boneless, 1413B Pork Loin, End Chops, Boneless
Specifications s4RIM3PECEX1⁄8") s4AIL,ENGTHEX
REORDER NO.
DESCRIPTION
BRAND
PIECES PER CASE
PIECE SIZE
120630
PORK LN CHOP TNDR-IN CC 0" 12-16Z
GFS
12
16 oz.
279590
PORK LN CHOP TNDR-IN CC 0" 20-10Z
GFS
20
10 oz.
712830
PORK LN CHOP B/I CC FREND 14-14Z GFS
GFS
18
14 oz.
652860*
PORK LN CHOP B/I CC FREND 16-12Z
GFS
16
12 oz.
227940
PORK LN CHOP B/I CC 32-6Z
GFS
32
6 oz.
147740*
PORK LN CHOP BNLS CC 24-8Z
GFS
24
8 oz.
216210*
PORK LN CHOP BNLS CC 32-6Z
GFS
32
6 oz.
250220
PORK LN CHOP BNLS CC PCKT 32-6Z
GFS
32
6 oz.
142360*
PORK LN CHOP BNLS CC 48-4Z
GFS
48
4 oz.
*Available in Florida.
Pork Loin Chops
Menu Names and Descriptions s0ORK,OIN#HOP
This chop is the pork equivalent of a porterhouse steak—it’s a strip loin and a tenderloin separated by a T-shaped bone. It’s one of the most tender bone-in chops available, so tender it almost falls off the bone. It has a very full-bodied pork flavor.
s0ORK0ORTERHOUSE
Porterhouse Pork Chop with Roasted Apples Porterhouse pork chop is char-grilled, topped with flame-roasted apples, and accompanied by sweet potato fries. Yield: 1 serving REORDER NO.
DESCRIPTION
AMOUNT
812412
Porterhouse Pork Chop, 12 oz.
1 ct.
136120
Flame-Roasted Fuji Apples
5 oz.
661929
Sweet Potato Fries, prepared per package instructions
3 oz.
Selling price: $14.99
| Profit: $9.92
Preparation Instructions Wash hands. Grill the pork chop on a char-grill until desired doneness, about 5–7 minutes. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. While the pork chop is cooking, sauté the flame-roasted apples in a small sauté pan for 2 minutes. To serve, place the pork chop on a heated serving plate and top with the apples. Serve with a side of sweet potato fries.
| Cost per portion: $5.07
| Food cost: 34%
37
38
Pork Rib Chops
NAMP Information: 1410A Pork Loin, Rib Chops
Specifications s4RIM3PECEX1⁄8") s4AIL,ENGTHEX
REORDER NO.
DESCRIPTION
BRAND
PIECES PER CASE
PIECE SIZE
537730
PORK RIB CHOP FREND CC 1-MSCL 16-12Z
GFS
16
12 oz.
541143
PORK RIB CHOP PCKT 1-MSCL 20-10Z
GFS
20
10 oz.
150320*
PORK RIB CHOP CC LOLLIPOP 20-10Z
GFS
20
10 oz.
137990*
PORK RIB CHOP FREND CC 14-14Z
GFS
14
14 oz.
242780*
PORK RIB CHOP FREND CC 2 BN 16-12Z
GFS
16
12 oz.
250240*
PORK RIB CHOP FREND CC 2" 20-10Z
GFS
20
10 oz.
142110*
PORK RIB CHOP FREND CC 24-8Z
GFS
24
8 oz.
681651
PORK RIB CHOP FREND CC 6Z 16-2CT
GFS
32
6 oz.
*Available in Florida.
Pork Rib Chops
39
Menu Names and Descriptions This cut has a good degree of marbling, which makes it a very rich, flavorful choice. It’s also wonderfully tender and juicy, with a real succulent texture. The meat is shaped like a teardrop and it’s attached to the bone, so it makes for a very elegant presentation.
s0ORK2IB#HOP
Peppercorn Double-Cut Pork Chop One-pound two-bone pork rib chop marinated with our signature peppercorn marinade and grilled to juicy perfection, topped with savory bacon, onions, and mushrooms. Yield: 1 serving REORDER NO.
DESCRIPTION
AMOUNT
199860
GFS Center-Cut Bone-In Frenched Pork Rib Chop, 16 oz.
1 ct.
Recipe
Peppercorn Marinade
2 flz.
Recipe
Bacon and Mushroom Smother, warmed
4 oz.
272396
Markon Cello-Wrapped Parsley, finely chopped
1
⁄2 tsp.
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Marinate the chop in the peppercorn marinade under refrigeration for at least four hours. CCP: Refrigerate at 41°F or below. Remove from marinade and place on a heated char-grill or broiler. Cook to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 145°F held for minimum of 15 seconds. Finish in a preheated 350°F oven if needed. To serve, place on a heated serving plate. Top with the warmed bacon and mushroom smother and chopped parsley.
Bacon and Mushroom Smother Yield: 41⁄2 lbs.
Peppercorn Marinade Yield: 48 flz.
REORDER NO.
DESCRIPTION
AMOUNT
292702
GFS NT Vegetable Salad Oil
1
757071
Markon Fajita-Cut Onions, 1⁄4" cut
2 lbs.
⁄4 cup
REORDER NO.
DESCRIPTION
AMOUNT
516856
Trade East Cracked Black Pepper
1 cup
285196
Markon Sliced Mushrooms, 1⁄8" cut
2 lbs.
565903
Trade East Cilantro
1
⁄3 cup
357240
GFS Cooked Diced Bacon, 1⁄2" cut
8 oz.
234303
Molasses
4 flz.
108308
GFS Iodized Salt
to taste
513458
Balsamic Vinegar
2 flz.
225037
Trade East Ground Black Pepper
to taste
322164
Chopped Garlic
1 cup
Preparation Instructions
432050
Primo Gusto Extra-Virgin Olive Oil
8 flz.
609943
Dijon Mustard
1 cup
Wash hands. Heat a brazier pan over high heat until very hot. Add the vegetable oil, onions, mushrooms, and bacon. Sauté until tender and lightly browned. Season with salt and pepper to taste. Remove from heat and cool. CCP: Product’s internal temperature must drop from 135°F to 70°F within two hours, and from 70°F to 40°F within four additional hours. Place in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F or below.
Preparation Instructions Wash hands. In a mixing bowl, combine all ingredients. Place in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F or below.
Selling price: $15.99
| Profit: $9.33
| Cost per portion: $6.66
| Food cost: 41%
40
Veal Loin Chops
NAMP Information: 1332 Veal Loin Chops
Specifications s4RIM3PECEX1⁄8") s4AIL,ENGTHEX
REORDER NO.
DESCRIPTION
BRAND
USDA GRADE
PIECES PER CASE
PIECE SIZE
609060
VEAL LN CHOP PTRHSE CHC 12-16Z
GFS
Choice
12
16 oz.
387930
VEAL LN CHOP 0" CHC 12-18Z
GFS
Choice
12
18 oz.
413270
VEAL LN CHOP PTRHSE CHC 14-14Z
GFS
Choice
14
14 oz.
246360
VEAL LN CHOP .5" CHC 16-12Z
GFS
Choice
16
12 oz.
246400
VEAL LN CHOP .5" CHC 24-8Z
GFS
Choice
24
8 oz.
664630
VEAL LN CHOP .5" CHC 32-6Z
GFS
Choice
32
6 oz.
Veal Loin Chops
41
Menu Names and Descriptions This is essentially the veal equivalent of a porterhouse steak. It’s really two steaks in one—a richly flavored strip steak and a melt-in-your-mouth tenderloin separated by a T-shaped bone. If you have a taste for veal, this is a deeply satisfying experience.
s6EAL,OIN#HOP
s6EAL0ORTERHOUSE
Grilled Veal Loin Chop Char-grilled tender veal loin chop marinated in savory fresh thyme, white wine, and lime juice. Yield: 1 serving REORDER NO.
DESCRIPTION
AMOUNT
Preparation Instructions
432050
Primo Gusto Extra-Virgin Olive Oil
1 flz.
Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Combine the olive oil, white wine, lime juice, shallots, thyme, lime zest, salt, and black pepper in a storage container. Add the veal loin chop. Cover and refrigerate for a minimum of two hours or overnight. CCP: Refrigerate at 41°F or below. Remove the veal loin chop from the marinade and place on a heated char-grill or broiler. Cook to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 145°F held for minimum of 15 seconds. To serve, place veal chop on a heated serving plate with a side of your choice.
Dry White Wine*
2 tsp.
188336
Lime Juice
11⁄2 tsp.
413089
Markon Cleaned Shallots, finely chopped
1 tsp.
562726
GFS Fresh Thyme
3
166660
GFS Limes, zested
1 tsp. zest
108308
GFS Iodized Salt
1
225037
Trade East Ground Black Pepper
1
246400
GFS USDA Choice Veal Loin Chop, 8 oz.
1 ct.
⁄4 tsp.
⁄8 tsp. ⁄8 tsp.
*Available through the retail market.
Selling price: $14.99
| Profit: $9.70
| Cost per portion: $5.29
| Food cost: 35%
42
Veal Rib Chops
NAMP Information: 1306 Veal Rack, Rib Chops, 7 Rib 1306A Veal Rack, Rib Chops, 6 Rib 1306B Veal Rack, Rib Chops, Cap Off, 7 Rib 1306C Veal Rack, Rib Chops, Cap Off, 6 Rib 1306D Veal Rack, Rib Chops, Frenched, 7 Rib 1306E Veal Rack, Rib Chops, Frenched, 6 Rib
Specifications s4RIM3PECEX1⁄8") s4AIL,ENGTHEX s,ENGTHOF"ONETOBE&RENCHED
REORDER NO.
DESCRIPTION
BRAND
USDA GRADE
PIECES PER CASE
PIECE SIZE
118790
VEAL RIB CHOP FREND .5" CHC 14-14Z
GFS
Choice
14
14 oz.
682731
VEAL RIB CHOP FREND 1" CHC 14-14Z
GFS
Choice
14
14 oz.
399054
VEAL RIB CHOP FREND 1-MSCL CHC 14-14Z
GFS
Choice
14
14 oz.
146590
VEAL RIB CHOP FREND .5" CHC 16-12Z
GFS
Choice
16
12 oz.
113403
VEAL RIB CHOP FREND .5" CHC 20-10Z
GFS
Choice
20
10 oz.
137320
VEAL RIB CHOP FREND .5" CHC 24-8Z
GFS
Choice
24
8 oz.
Veal Rib Chops
43
Menu Names and Descriptions This is a real luxury—a succulent, juicy, extremely tender cut of veal. It’s richly marbled, which gives it a full-bodied flavor. It’s thickly cut and served with an exposed bone—it looks like a giant teardrop—and it makes for a stunning presentation on your plate.
s6EAL2IB#HOP
Veal Chop Milanese Veal rib chop is pounded thin and breaded with Italian-Parmesan crust, topped with lemon and parsley butter, served with arugula, zucchini, and red onions. Yield: 1 serving REORDER NO.
DESCRIPTION
AMOUNT
118790
GFS USDA Choice Frenched Veal Rib Chops, 14 oz.
1 ct.
227528
GFS All-Purpose Flour
2 oz.
206539
GFS Large Eggs, beaten
2 ct.
Recipe
Milanese Bread Crumbs
4 oz.
432040
GFS NT Pan & Grill Oil
2 flz.
198927
Medium Zucchini, sliced on mandoline
1
321141
Red Peppers, thinly sliced
1
596973
GFS Jumbo Red Onions, thinly sliced
1
311227
GFS 100% Lemon Juice
1 tbsp.
299405
GFS Unsalted Butter
11⁄2 oz.
272396
Markon Cello-Wrapped Parsley, chopped
1 tsp.
606545
Baby Arugula
1
⁄4 oz. ⁄4 oz. ⁄4 oz.
⁄4 oz.
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Butterfly the veal rib chop then cover with film wrap. Pound using a meat mallet. Place on a parchment-lined sheet plan. Place the flour, beaten eggs, and bread crumbs in separate hotel pans. Dredge the veal in the flour, then the eggs, then the bread crumbs. Place the breaded veal in a storage container between parchment paper and refrigerate up to 2 days. CCP: Refrigerate at 41°F or below. To serve à la carte: Place 2 flz. of pan-and-grill oil in a heated sauté pan. Add the veal to pan and sauté until golden brown. Finish in a heated 350°F oven until cooked through. CCP: Final internal cooking temperature must reach a minimum of 145°F held for minimum of 15 seconds. Add 1 flz. pan-and-grill oil to a heated sauté pan and add the zucchini, red peppers, and red onions. Sauté until tender. Place the veal and vegetables on a heated serving plate. Add the butter, lemon juice, parsley, and arugula to a heated sauté pan. Swirl until the butter has melted. Drizzle over the veal.
Selling price: $24.99
| Profit: $11.51
Milanese Bread Crumbs Yield: 4 lbs. REORDER NO.
DESCRIPTION
AMOUNT
789581
GFS Seasoned Bread Crumbs
2 lbs.
164259
Primo Gusto Grated Parmesan Cheese
2 lbs.
197947
Fancy Lemons, finely chopped zest
2 tbsp.
225037
Trade East Ground Black Pepper
1 tbsp.
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Place all ingredients in a medium stainless steel mixing bowl. Mix thoroughly. Place in a covered storage container, label, date, and refrigerate up to four days. CCP: Refrigerate at 41°F or below.
| Cost per portion: $13.48
| Food cost: 54%
44
Lamb Loin Chops
NAMP Information: 1232A Lamb Loin Chops 1232C Lamb Loin Chops, Single, Boneless
Specifications s4RIM3PECEX1⁄8") s4AIL,ENGTHEX
REORDER NO.
DESCRIPTION
BRAND
USDA GRADE
PIECES PER CASE
PIECE SIZE
191876
LAMB LN CHOP 1" TL 2/PK 20-8Z
GFS
Choice
20
8 oz.
246190
LAMB LN CHOP 1" TL CHC 24-8Z
GFS
Choice
24
8 oz.
246200
LAMB LN CHOP 1" TL CHC 32-6Z
GFS
Choice
32
6 oz.
350981
LAMB LN CHOP 0" TL 2"THK 32-6Z
GFS
Choice
32
6 oz.
166280
LAMB LN CHOP 1" TL CHC 5Z 12-3CT
GFS
Choice
36
5 oz.
134590
LAMB LN CHOP 1" TL CHC 38-5Z
GFS
Choice
38
5 oz.
635200
LAMB LN CHOP 0" TL 2"THK 38-5Z
GFS
Choice
38
5 oz.
180290
LAMB LN CHOP 0" TL CHC 48-4Z
GFS
Choice
48
4 oz.
512580
LAMB LN CHOP 0" TL CHC 4Z 6-8CT
GFS
Choice
48
4 oz.
443169
LAMB LN CHOP 1" TL CHC 4Z 16-3CT
GFS
Choice
48
4 oz.
246210*
LAMB LN CHOP 1" TL CHC 36-4Z GFS
GFS
Choice
36
4 oz.
*Available in Florida.
Lamb Loin Chops
45
Menu Names and Descriptions The loin chop is cut from the most tender part of the lamb and it’s one of the most tender bone-in chops available. It’s similar to a porterhouse steak in that it combines two different cuts—a strip loin and a tenderloin connected by a T-shaped bone. It’s a somewhat petite cut but it is bursting with juicy flavor.
s,AMB,OIN#HOP
Mediterranean-Crusted Lamb Chop Char-grilled tender lamb loin chop with golden brown herb crust served with red pepper couscous and garlic hollandaise sauce. Yield: 1 serving REORDER NO.
DESCRIPTION
246190
GFS Lamb Loin Chops, 8 oz.
AMOUNT
1 ct.
108308
GFS Iodized Salt
to taste
225037
Trade East Ground Black Pepper
to taste
Mediterranean Crust
Recipe
Mediterranean Crust
21⁄2 oz.
Yield: 33⁄4 lb.
847208
Flame-Roasted Peppers & Onions, warmed
1 oz.
261564
Hearthstone Chicken Broth
2 flz.
513776
Trade East Ground White Pepper
1
661759
Couscous
1 oz.
816922
Roasted Red Pepper Concentrate
1
⁄4 tsp.
Recipe
Garlic Hollandaise Sauce, warmed
2 flz.
REORDER NO.
DESCRIPTION
292702
GFS NT Vegetable Salad Oil
2 cups
135760
Sun-Dried Tomato Concentrate
1
716685
Feta Cheese Crumbles, finely chopped in a food processor
11⁄2 lbs.
447668
Unseasoned Bread Crumbs
1 lb.
793477
Jumbo Pitted Kalamata Olives, finely chopped
4 oz.
Preparation Instructions
513733
Trade East Oregano
3 tbsp.
Wash hands. Season the lamb chop with salt and pepper. Place on a hot char-grill and grill to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 145°F held for minimum of 15 seconds. Top with the Mediterranean crust. Place under a salamander or broiler until crust is golden brown. Add the chicken broth, red pepper concentrate, and white pepper to a saucepan. Bring to a boil and add couscous. Remove from heat and cover tightly for 5 minutes. Uncover and fluff with a fork. To serve, place the couscous on a warmed serving plate. Place the peppers and onions next to the couscous. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. Place the lamb chop on the plate. Drizzle with garlic hollandaise sauce.
272396
Markon Cello-Wrapped Parsley, chopped
1
225037
Trade East Ground Black Pepper
1 tsp.
⁄2 tsp.
AMOUNT
⁄2 cup
⁄4 cup
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. In a medium-size mixing bowl, whisk together the vegetable oil and sun-dried tomato concentrate. Fold in the feta cheese and bread crumbs. Add the remaining ingredients and mix thoroughly. Place in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F or below.
Garlic Hollandaise Yield: 56 flz. REORDER NO.
DESCRIPTION
AMOUNT
534552
Hollandaise Sauce Mix
56 flz.
816906
Roasted Garlic Concentrate
1 tbsp.
Preparation Instructions Wash hands. Prepare hollandaise according to package instructions. Whisk in the roasted garlic concentrate until thoroughly combined. Place in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F or below.
Selling price: $15.99
| Profit: $9.31
| Cost per portion: $6.68
| Food cost: 42%
46
Lamb Rib Chops
NAMP Information: 1204B Lamb Rib Chops 1204C Lamb Rib Chops, Frenched 1204D Lamb Rib Chops, Special
Specifications s4RIM3PECEX1⁄8") s4AIL,ENGTHEX s,ENGTHOF"ONETOBE&RENCHED
REORDER NO.
DESCRIPTION
BRAND
USDA GRADE
PIECES PER CASE
PIECE SIZE
603060
LAMB RIB CHOP FREND 2-BONE CHC 24-8Z
GFS
Choice
24
8 oz.
281940
LAMB RIB CHOP FREND CHC 24-8Z
GFS
Choice
24
8 oz.
267720
LAMB RIB CHOP FREND CHC 32-6Z
GFS
Choice
32
6 oz.
394170
LAMB RIB CHOP FREND CHC 48-4Z
GFS
Choice
48
4 oz.
Lamb Rib Chops
47
Menu Names and Descriptions This is an absolutely exquisite chop that contains a lot of marbling, just like a premium cut of beef, which gives it a deep, rich flavor and a melt-in-your-mouth tenderness. It’s a long cut of meat that resembles a teardrop or lollipop, so it’s a feast for the eyes as well as the taste buds.
s,AMB2IB#HOP
Brazilian-Grilled Lamb Rib Chops with Grilled Vegetables Char-grilled lamb chops are seasoned with a Brazilian rub and topped with chimichurri sauce, served with sautéed vegetables. Yield: 1 serving REORDER NO.
DESCRIPTION
281940
GFS Lamb Rib Chops, 8 oz.
AMOUNT
1 ct.
Recipe
Brazilian Rub
1 oz.
Recipe
Chimichurri Sauce, warmed
1 oz.
292702
GFS NT Vegetable Salad Oil
2 tsp.
108308
GFS Iodized Salt
1
225037
Trade East Ground Black Pepper
1
322164
Chopped Garlic
1
⁄4 tsp.
693671
Harvest Valley® Orange Juice
1
⁄8 tsp. ⁄8 tsp. ⁄4 cup ⁄4 cup
198927
Zucchini Squash, sliced on the bias
2 oz.
225614
GFS Honey
1
321141
Red Peppers, sliced lengthwise
1
⁄2 oz.
292702
GFS NT Vegetable Salad Oil
1
184290
Pencil Asparagus, cut into 1" pieces
1 oz.
108308
GFS Iodized Salt
1 tbsp.
285196
Markon Sliced Mushrooms, 1⁄8" cut
1 oz.
225037
Trade East Ground Black Pepper
1 tbsp.
596973
GFS Jumbo Red Onions, sliced lengthwise
1
⁄2 oz.
Preparation Instructions Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. Slice the lamb chops between the bones. Rub each lamb chop with the Brazilian rub. Grill to medium rare. CCP: Final internal cooking temperature must reach a minimum of 145°F held for minimum of 15 seconds. Add the oil, salt, pepper, and chopped garlic to mixing bowl. Toss in the vegetables. Add to a heated sauté pan and sauté until tender. To serve, arrange each lamb chop on the center of a heated plate, propped against each other to form an X. Arrange the sautéed vegetables around the lamb chops. Drizzle the chimichurri sauce over the lamb chops.
⁄4 cup
Preparation Instructions Wash hands. In a food processor, combine all the ingredients until a thick paste is formed. Place in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F or below.
Chimichurri Sauce Yield: approx. 51⁄2 cups REORDER NO.
DESCRIPTION
272396
Markon Cello-Wrapped Parsley, finely chopped
3 cups
219550
Markon Cleaned Cilantro
1 cup
319228
Diced Green Onions, 1⁄4" cut
1 cup
322164
Chopped Garlic
1
Brazilian Rub
292702
GFS NT Vegetable Salad Oil
1
Yield: approx. 3 cups
430196
Trade East Crushed Red Pepper
11⁄2 tsp.
108308
GFS Iodized Salt
1
⁄2 cup
225037
Trade East Ground Black Pepper
1
⁄4 cup
Preparation Instructions
⁄4 cup
Wash hands. Wash all fresh unpackaged produce under cool running water; drain well. In a food processor, combine all the ingredients until thoroughly mixed. Place in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F or below.
REORDER NO.
DESCRIPTION
AMOUNT
322164
Chopped Garlic
1
513725
Trade East Ground Oregano
1
273945
Trade East Ground Cumin
1
829862
Trade East Ground Coriander
2 tsp.
224723
Trade East Ground Cinnamon
1 tbsp.
157023
GFS Red Wine Vinegar
1
Selling price: $13.99
⁄2 cup
| Profit: $8.63
| Cost per portion: $5.36
AMOUNT
| Food cost: 38%
⁄4 cup ⁄4 cup ⁄2 tsp. ⁄2 tsp.