Beef Eater MODULE 8 User manual

MODULE 8 //
CONTENTS:
Where Oven Roasts Come From
Oven Roasts
Where Pot Roasts Come From
Pot Roasts
Briskets
Funded by
The Beef Checkoff
Product Information, Roasts

Round
IMPS/NAMP 166B
Beef Round, Rump and Shank
Partially Off, Handle On
(Baron of Beef, Steamship Round)
IMPS/NAMP 168
Beef Round, Top (Inside), Untrimmed
IMPS/NAMP 169
Beef Round, Top (Inside)
IMPS/NAMP 169A
Beef Round, Top (Inside), Cap Off
IMPS/NAMP 167
Beef Round, Knuckle (Tip)
IMPS/NAMP 167A
Beef Round, Knuckle (Tip), Peeled
IMPS/NAMP 167D
Beef Round, Knuckle (Tip), Peeled,
2-Piece (167E +167F)
IMPS/NAMP 167E
Beef Round, Knuckle (Tip),
Center Roast (IM)
IMPS/NAMP 171B
Beef Round, Outside Round (Flat)
IMPS/NAMP 171D
Beef Round, Outside Round,
Side Muscle Removed (IM)
IMPS/NAMP 171E
Beef Round, Outside Round,
Side Roast (IM)
IMPS/NAMP 171C
Beef Round, Eye of Round (IM)
BEEF U. / MODULE 8 / PRODUCT INFORMATION, ROASTS
Where Oven Roasts Come From
1
Chuck
IMPS/NAMP 114E PSO1
Beef Chuck, Shoulder (Clod),
Arm Roast
(Beef Clod Heart or Beef
Shoulder Center Roast)
IMPS/NAMP 116D
Beef Chuck, Chuck Eye Roll
(Beef Chuck Eye Roast)
IMPS/NAMP 116H
Beef Chuck, Chuck Eye (IM)
Rib – Bone In
(Beef Standing Rib, Beef
“Prime” Rib)
IMPS/NAMP 107
Beef Rib, Oven-Prepared
IMPS/NAMP 109
Beef Rib, Roast-Ready
IMPS/NAMP 109A
Beef Rib, Roast-Ready, Special
(feather bones removed)
IMPS/NAMP 109D
Beef Rib, Roast-Ready, Cover Off,
Short-Cut (Export Style)
IMPS/NAMP 109E
Beef Rib, Ribeye Roll, Lip-On, Bone In
(Export Style)
Rib – Boneless
(Beef Ribeye Roast, Boneless
Beef “Prime” Rib, Boneless
Beef Rib Roast)
IMPS/NAMP 110
Beef Rib, Roast-Ready, Boneless
IMPS/NAMP 112A
Beef Rib, Ribeye, Lip On
IMPS/NAMP 112
Beef Rib, Ribeye Roll
IMPS/NAMP 112C
Beef Rib, Ribeye (IM)
Loin
(Beef Tenderloin Roast,
Chateaubriand, Filet
Mignon Roast)
IMPS/NAMP 189, 189A
Beef Loin, Tenderloin, Full
IMPS/NAMP 190, 190A
Beef Loin, Tenderloin, Full, Side
Muscle Off, Defatted
IMPS/NAMP 191, 191A, 191B
Beef Loin, Tenderloin, Butt
IMPS/NAMP 192
Beef Loin, Tenderloin, Short
Loin
(Beef Strip Loin)
IMPS/NAMP 175
Beef Loin, Strip Loin, Bone In
IMPS/NAMP 180
Beef Loin, Strip Loin, Boneless
Sirloin
(Beef Sirloin, Beef Top Butt)
IMPS/NAMP 184, 184A
Beef Loin, Top Sirloin Butt, Boneless
IMPS/NAMP 184B
Beef Loin, Top Sirloin Butt,
Center-Cut, Boneless, Cap Off (IM)
IMPS/NAMP 184D
Beef Loin, Top Sirloin, Cap (IM)
IMPS/NAMP 184E
Beef Loin, Top Sirloin Butt, Boneless,
2-Piece (184B +184D)
IMPS/NAMP 184F
Beef Loin, Top Sirloin Butt, Center
Cut, Boneless, Seamed, 2-Piece
(smaller piece referred to as
Baseball Cut)
IMPS/NAMP 185B
Beef Loin, Bottom Sirloin Butt, Ball
Tip, Boneless
(Beef Ball Tip, Beef Sirloin)
IMPS/NAMP 185C, 185D
Beef Loin, Bottom Sirloin Butt, Tri-Tip,
Boneless (IM)
(Beef Tri-Tip)
(IM = Individual Muscle)

BEEF U. / MODULE 8 / PRODUCT INFORMATION, ROASTS
2
Oven Roasts
General Oven Roast Info
Oven roasting is a way of cooking by indirect, dry heat, resulting in a beautiful, crusty outside
and tender, juicy inside. Typically, the most tender beef cuts are those that are prepared using this
dry heat cooking method, with Beef Rib being the most popular, followed by Beef Tenderloin.
Both of these popular cuts offer a choice in portion size, and can be sliced to different thickness,
which means your menu can have a range of portion sizes to satisfy varying patron tastes. It also
allows you to offer large portion specials when needed, making your menu flexible and versatile.
Oven roasts are ideal for signature dishes prepared with your special rub, sauce or seasoning.
Customers are often willing to pay a premium for a “signature” menu items, and oven-roasted
beef roasts provide the stunning presentation and memorable experience that consumers crave.
Another benefit to oven roasts is the multitude of ways in which they can be used. In addition to
the traditional applications, surprise and delight your customers with a variety of menu additions
utilizing roasts:
Oven roasting is a
way of cooking by
indirect, dry heat,
resulting in a
beautiful, crusty
outside and tender,
juicy inside.

BEEF U. / MODULE 8 / PRODUCT INFORMATION, ROASTS
3
nBeef up your breakfast offerings with dishes like Roast Beef Hash, South-of-the-Border
Scramble, Beef Biscuits and Gravy, or a Breakfast Beef Burrito
nAdd to your appetizers with Roast Beef Sliders, Beef and Asparagus Roll-Ups, or Beef and
Sun-Dried Tomato Toasts
nExtend soups like Beef & Barley or Minestrone with the addition of diced roast beef
nCreate salad specials like a Greek Beef Salad, Roast Beef Caesar, Cowboy Cobb, Thai Beef
Salad or Roast Nicoise
nOffer entrée specials using roast beef – pasta, pizza, Santa Fe-Style Roast Beef with
southwestern spices, or Kung Pao Beef
Premium Vs.Value Oven Roasts
Premium Roasts
Beef Tenderloin Roast
Beef Rib Roast
Beef Ribeye Roast
Beef Strip Loin Roast
Value Roasts
Beef Top Sirloin Roast
Beef Tri-Tip Roast
Beef Eye Round Roast
Beef Top Round Roast
Beef Round Rump
(Steamship, Baron of Beef)
Beef Knuckle (Tip)
Beef Outside Round (Flat)

BEEF U. / MODULE 8 / PRODUCT INFORMATION, ROASTS
Tenderness Ranking – Oven Roasts
The most tender beef oven roasts, in order from most tender, are:
nBeef Tenderloin
nBeef Loin, Strip Loin Roast
nBeef Rib Roast
nBeef Ribeye Roast
Nutrition Lean List – Oven Roasts
The leanest beef oven roasts, in order from most lean, are:
nBeef Eye of Round Roast
nBeef Top (Inside) Round Roast
nBeef Loin, Top Sirloin Butt Roast
nBeef Brisket, Flat Cut
nBeef Round, Knuckle (Tip) Roast
nBeef Round Rump (Steamship, Baron of Beef)
nBeef Chuck, Shoulder (Clod), Arm Roast
nBeef Round, Outside Round (Flat)
nBeef Loin, Bottom Sirloin Butt, Tri-Tip Roast
nBeef Loin, Tenderloin Roast
User’s Guide/Grid – Oven Roasts
4
Classic Beef
Dishes
Beef Tenderloin: 189, 189A, 190, 190A Beef Rib: 103, 107, 109, 109A, 109D, 110 Beef Ribeye: 109E, 112A, 112 Beef Strip Loin: 180 Rump & Shank Partially Off, Handle On (Steamship): 166B Beef Top Round: 168, 169, 169A Beef Round Knuckle: 167, 167A Beef Eye Round: 171C Beef Bottom Sirloin-Tri Tip: 185C, 185D Beef Bottom Round (Flat): 171B Beef Chuck Shoulder Clod: 114, 114C Beef Chuck Eye Roll: 116A, 116D Beef Brisket: 120, 120A, 120B, 120C
Prime Rib or
Standing Rib
Roast
X X
Roast Beef X X X X X X X X X X X X X
Steamship
Round
X
Beef
Wellington,
Chateaubriand
X
Santa Maria
BBQ
X

BEEF U. / MODULE 8 / PRODUCT INFORMATION, ROASTS
Individual Cut Information – Oven Roasts
Chuck
116H Beef Chuck, Chuck Eye (IM)
 n This muscle group is an extension of the ribeye
 n Sometimes referred to as the “mock ribeye”
Rib – Bone In
(Beef Standing Rib, Beef “Prime” Rib)
107 Beef Rib, Oven-Prepared
109 Beef Rib, Roast-Ready
109A Beef Rib, Roast-Ready, Special (feather bones removed)
109D Beef Rib, Roast-Ready, Cover Off, Short-Cut (Export Style)
109E Beef Rib, Ribeye Roll, Lip-On, Bone In (Export Style)
 n Most regal and classic of beef roasts, ranging from 14 to 22 pounds
 n Flavorful, bone-in cut offers dramatic appearance
 n Exceptional taste and tenderness
 n “Prime Rib” signifies the first seven beef ribs between the chuck and the short loin; most
popular menuing application for the beef rib cut
 n The term “prime” used with this cut many times does not indicate the grade U.S. Prime
 n Another impressive application involves cutting off a portion from the roast, adding a dry rub
and then grilling to order - 2 menu items when you offer “Prime” Rib and Cowboy Steak
Rib – Boneless
(Beef Ribeye Roast, Boneless Beef “Prime” Rib, Boneless Beef Rib Roast)
110 Beef Rib, Roast-Ready, Boneless
112A Beef Rib, Ribeye, Lip On
112 Beef Rib, Ribeye Roll
112C Beef Rib, Ribeye (IM)
 n Most often used for “Prime” Rib menu options because this boneless item is easier to vary
portion size
 n Convenient and versatile
 n Perfect for menuing several portion sizes and varying degrees of doneness
 n Excellent for buffet service or carving at the guest table
 n Boneless cut can be sliced into steaks of any thickness or served as a hot buffet roast
5
112
109D

BEEF U. / MODULE 8 / PRODUCT INFORMATION, ROASTS
Loin
(Beef Tenderloin Roast, Chateaubriand, Filet Mignon Roast)
189, 189A Beef Loin, Tenderloin, Full
190, 190A Beef Loin, Tenderloin, Full, Side Muscle Off, Defatted
191, 191A, 191B Beef Loin, Tenderloin, Butt
192 Beef Loin, Tenderloin, Short
 n A menu superstar
 n The most tender beef cut
 n Premium, classic, well-loved
 n Easy to portion and prepare, weighing from 2 to 7 pounds
 n Perfect for carving stations
nPSMO – another name for the full tenderloin with the side muscle on and all outside fat
removed (IMPS/NAMP 189A)
nSilver Skin – connective tissue that surrounds the major tenderloin muscle
 n Peeled – all outside fat and connective tissue removed
Loin
(Beef Strip Loin)
175 Beef Loin, Strip Loin, Bone In
180 Beef Loin, Strip Loin, Boneless
 n Typically cut into steaks, but can also be roasted
 n Range from 8 to 14 pounds
 n Among the top five most tender beef cuts
 n Highly valued cuts
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SHORT TENDERLOIN
IMPS/NAMP 190
TENDERLOIN
TIPS
CHATEAUBRIAND
BUTT TENDERLOIN
TOURNEDOS, MEDALLIONS, FILET MIGNONS TOURNEDOS, MEDALLIONS, FILET MIGNONS
TENDERLOIN ROAST

BEEF U. / MODULE 8 / PRODUCT INFORMATION, ROASTS
Sirloin
(Beef Sirloin, Beef Top Butt)
184, 184A Beef Loin, Top Sirloin Butt, Boneless
184B Beef Loin, Top Sirloin Butt, Center-Cut, Boneless, Cap Off (IM)
184D Beef Loin, Top Sirloin, Cap (IM)
184E Beef Loin, Top Sirloin Butt, Boneless, 2-piece (184B +184D)
184F Beef Loin, Top Sirloin Butt, Center Cut, Boneless, Seamed, 2 pieces (smaller
piece referred to as Baseball Cut)
 n Boneless cut located between the short loin and round, separated from the bottom sirloin
through a natural seam
 n Cooked as a roast for sandwiches and sliced beef salad
185B Beef Loin, Bottom Sirloin Butt, Ball Tip, Boneless (IM) (Beef Ball Tip, Beef Sirloin)
 n Less tender than Top Sirloin
185C, 185D Beef Loin, Bottom Sirloin Butt, Tri-Tip, Boneless (IM) (Beef Tri-Tip)
 n A west coast favorite and one of the “best kept secrets”
 n Classic cut grilled in the Santa Maria BBQ
 n Triangular shape provides varying degrees of doneness
 n Can be roasted, grilled, broiled or done on the rotisserie
 n A multitude of serving ideas – sliced with sauce or relish, in sandwiches, as London Broil,
as beef hash, or sliced in BBQ
Round
166B Beef Round, Rump and Shank Partially Off, Handle On (Baron of Beef,
Steamship Round)
 n A classic
 n Impressive for carving stations or hot buffets
168 Beef Round, Top (Inside), untrimmed
169 Beef Round, Top (Inside)
169A Beef Round, Top (Inside), Cap Off
 n Buffet carving classic
 n Leftovers great for use in sandwiches or salads
7
166B

BEEF U. / MODULE 8 / PRODUCT INFORMATION, ROASTS
167 Beef Round, Knuckle (Tip)
167A Beef Round, Knuckle (Tip), Peeled
167D Beef Round, Knuckle (Tip), Peeled, 2-Piece (167E +167F)
167E Beef Round, Knuckle (Tip), Center Roast (IM)
 n One of the three major muscle groups in the round
 n Works with dry or moist heat cooking methods
 n Great when thinly sliced for sandwiches
 n More economical cut
171B Beef Round, Outside Round (Flat)
171D Beef Round, Outside Round, Side Muscle Removed (IM)
 n Works well with slow roasting/barbecue or moist heat cooking
 n Great for stews, shredded for tamales, hash and cassoulet
 n Tenderizing is recommended
 n More economical cut
171C Beef Round, Eye of Round (IM) (Beef Eye Round)
 n Works with dry or moist heat cooking methods
 n A smaller roast, great when sliced for sandwiches
 n More economical cut
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Chuck
IMPS/NAMP 114, 114C
Beef Chuck, Shoulder (Clod)
IMPS/NAMP 114D
Beef Chuck, Shoulder (Clod),
Top Blade
IMPS/NAMP 114E PSO1
Beef Chuck, Shoulder (Clod),
Arm Roast
(Beef Clod Heart or Beef Shoulder Center Roast)
IMPS/NAMP 116A
Beef Chuck, Chuck Roll
IMPS/NAMP 116B
Beef Chuck, Chuck Tender
(Beef Chuck Mock Tender)
IMPS/NAMP 116D
Beef Chuck, Chuck Eye Roll
(Beef Chuck Eye Roast)
IMPS/NAMP 116E
Beef Chuck, Under Blade Roast
IMPS/NAMP 116G
Beef Chuck, Edge Roast (IM)
IMPS/NAMP 116H
Beef Chuck, Chuck Eye (IM)
Round
IMPS/NAMP 167
Beef Round, Knuckle (Tip)
IMPS/NAMP 167A
Beef Round, Knuckle (Tip), Peeled
IMPS/NAMP 167D
Beef Round, Knuckle (Tip), Peeled, 2-Piece (167E +167F)
IMPS/NAMP 167E
Beef Round, Knuckle (Tip), Center Roast (IM)
IMPS/NAMP 171B
Beef Round, Outside Round, (Flat)
IMPS/NAMP 171D
Beef Round, Outside Round, Side Muscle Removed (IM)
IMPS/NAMP 171E
Beef Round, Outside Round, Side Roast (IM)
IMPS/NAMP 171C
Beef Round, Eye of Round (IM)
IMPS/NAMP 171F
Beef Round, Bottom Round, Heel
Briskets
IMPS/NAMP 120
Beef Brisket, Deckle-Off, Boneless
(Whole Beef Brisket)
IMPS/NAMP 120A
Beef Brisket, Flat Cut, Boneless (IM)
(Beef Brisket Flat Cut, Beef Brisket First Cut,
Beef Brisket Thin Cut)
IMPS/NAMP 120B
Beef Brisket, Point Cut, Boneless (IM)
(Beef Brisket, Point)
IMPS/NAMP 120C
Beef Brisket, 2-Piece, Boneless (120A+120B)
BEEF U. / MODULE 8 / PRODUCT INFORMATION, ROASTS
Where Pot Roasts Come From
9
(IM = Individual Muscle)

BEEF U. / MODULE 8 / PRODUCT INFORMATION, ROASTS
Pot Roasts
General Pot Roast Info
“Cooking under cover”, also known as braising or stewing, relies on the steam from simmering
liquid to turn less tender cuts of beef into richly flavored, fork-tender favorites. It’s a time-tested
tradition of cooking that’s making a comeback as part of the comfort foods trend.
Less tender cuts are ideal for braising or stewing. To determine a cut’s tenderness, first look at
the amount of connective tissue – less tender cuts have a larger amount of connective tissue.
Next, look at the location of the cut. Cuts that have been taken from the front and rear of the
animal, such as the chuck and the round, have been more heavily exercised and, therefore, can
be less tender.
The key to successful braising or stewing is gentle simmering with a cover. Using a low
temperature over the proper length of time converts the collagen (a type of connective tissue)
into tender gelatin.
Here are some benefits to you as an operator, as well as to your patrons, to cooking under cover:
nIt helps build profits because more economical beef cuts allow for increased margins, while
having the perception of a higher cost menu item
nA large supply of economical beef cuts that are easy to prepare in large volumes make it both
convenient and appropriate for regular and takeout menus
nIt’s easy to create “signature dishes” that have a great presentation and are unique
nThe complex, intense flavors of the cooking liquid are ideal for full-bodied, rich sauces
nBy varying your technique, you can create a host of dishes – Mexican shredded beef to Italian
Braciola to Yankee Pot Roast
nPatrons crave the unbeatable, rich flavor and taste of “home cooked” meals
nNothing evokes memories like a good, old-fashioned pot roast – right on trend with comfort foods
nPerfect for takeout menus because it holds and reheats well
10

BEEF U. / MODULE 8 / PRODUCT INFORMATION, ROASTS
Nutrition Lean List – Pot Roasts
The leanest beef pot roasts, in order from most lean, are:
nBeef Chuck, Shoulder (Clod), Arm
nBeef Round, Knuckle (Tip)
nBeef Round, Outside Round
nBeef Round, Eye of Round
nBeef Round, Bottom Round, Heel
User’s Guide/Grid – Pot Roasts
Individual Cut Information – Pot Roasts
Chuck
114, 114C Beef Chuck, Shoulder (Clod)
114E Beef Chuck, Shoulder (Clod), Arm Roast PSO1 (Beef Clod Heart or Beef Shoulder
Center Roast)
 n Weighs 13 to 21 pounds; contains two major muscle groups that are among the top five
most tender muscles in the entire carcass
 n 114E consists of the large muscle system of the thick end of the clod; menu as mock
brisket or pot roast
 n Offers operators value because it’s an economical cut that can be used in a variety of
entrees – pot roasts, stews, soups, stroganoff, shredded fillings for tacos and sandwiches
11
Classic Beef Dishes Beef Round Knuckle: 167, 167A Beef Eye Round: 171C Beef Bottom (Gooseneck): 170, 170A Beef Bottom Round (Flat): 171C Beef Chuck Shoulder Clod: 114, 114C Beef Chuck Eye Roll: 116A, 116D Beef Brisket: 120, 120A, 120B, 120C Beef Short Ribs: 1123, 123, 123A,B,C,D, 130
Brisket – Jewish Style,
BBQ
X
Pot Au Feu,
New England Boiled Dinner,
Yankee Pot Roast,
Beef En Daube
X X X X X X X X

BEEF U. / MODULE 8 / PRODUCT INFORMATION, ROASTS
12
116A Beef Chuck, Chuck Roll
116B Beef Chuck, Chuck Tender (Beef Chuck Mock Tender)
116D Beef Chuck, Chuck Eye Roll (Beef Chuck Eye Roast)
116E Beef Chuck, Under Blade Roast
116G Beef Chuck, Edge Roast (IM)
 n Great taste at an economical price; provides good profit opportunities
 n Perfectly suited to today’s comfort foods and ethnic trends
 n Less tender, require long, slow simmering
 n Great for high volume cooking; reheats well
Round
171B Beef Round, Outside Round (Flat)
171D Beef Round, Outside Round, Side Muscle Removed (IM)
171E Beef Round, Outside Round, Side Roast (IM)
 n Perfectly suited to today’s comfort foods and ethnic trends
116D

BEEF U. / MODULE 8 / PRODUCT INFORMATION, ROASTS
BRISKETS
General Brisket Info
nDelicious, affordable and ideal for a variety of profitable dishes
nPopular barbecue and ethnic comfort food
nBoneless cut perfect for popular sandwiches and value entrees
nAdapts well to dry rubs, mops or marinades
nIdeal for slow cooking or braising
nDeckle is the fat and lean between the bone and the main muscle of the brisket
nCorned Beef Brisket is made by pickling or curing fresh brisket; the name is derived from the
“corns” or coarse grains of salt, traditionally used to preserve beef
13
BEEF BRISKET
POINT HALF
BEEF BRISKET
FLAT HALF

BEEF U. / MODULE 8 / PRODUCT INFORMATION, ROASTS
Individual Cut Information
120 Beef Brisket, Deckle-Off, Boneless (Whole Beef Brisket)
120A Beef Brisket, Flat Cut, Boneless (IM) (Beef Brisket Flat Cut, Beef Brisket First Cut,
Beef Brisket Thin Cut)
120B Beef Brisket, Point Cut, Boneless (IM) (Beef Brisket, Point)
120C Beef Brisket, 2-piece, Boneless (120A+120B)
 n Only two briskets per beef carcass, located in the breast section beneath the chuck, under
the first five ribs
 n IMPS/NAMP 120 – deckle removed at natural seam; lean surface below closely trimmed
 n IMPS/NAMP 120A – deep pectoral muscle from boneless brisket; no less than 1/2 inch
thick at any point; trimmed practically free of fat
 n IMPS/NAMP 120B – superficial pectoral muscle from a boneless brisket; no less than 1/2
inch thick at any point; trimmed practically free of fat
 n IMPS/NAMP 120C – No. 120A and 120B packaged together
Traditional Preparation Styles
nTexas-Style
Traditionally, Texas Barbecued Beef Brisket is rubbed with a dry rub consisting of sugar, salt,
pepper, paprika and ground red pepper. It’s quickly seared, then smoked at a low temperature
for hours. A simple mop sauce is applied during smoking.
nJewish-Style
First, the brisket is dry-rubbed with spices like salt, pepper and paprika. It’s then braised,
generally with garlic, onions, tomatoes and other seasonings, until tender.
nSt. Patty’s-Style Corned Beef
Covered with liquid, then simmered slow until tender. After the fat is trimmed, it’s typically
finished with a simple apple jelly glaze and served with steamed vegetables, like cabbage,
potatoes, onions and carrots.
14