12 © 2017 2019 CHEEK MEAT An affordable braising cut, beef cheeks contain fat and collagen deposits that melt into the braising liquid when slow cooked, imparting depth and gelatin for a better “mouth feel.” Once braised, they are fork tender and extremely flavorful. BUTCHER INFORMATION: Cut from the Head. Trimmed and ready to cook. COOKING/PLATING TIPS: Cheek meat should be seared and then braised in a flavorful sauce until fork tender. Veal demi-glace is an excellent braising liquid base ingredient. Serve with some of the braising liquid (pureed if desired) as a sauce, or as part of a stew. MENU TYPE: Low Price Point. Though traditionally a lower cost cut often found on French & bistro menus, beef cheeks have recently started to become popular on fine dining menus. RIBEYE STEAKS, 0X0 Approx. 10oz, 12oz, 14oz Ribeye steaks are widely considered some of the finest steaks on the steer. They are prized for their rich, intensely beefy flavor. Available pre-portioned in three different sizes. BUTCHER INFORMATION: Cut from the Rib primal. Almost completely trimmed of surface fat and tail meat (0x0). Individually wrapped. COOKING/PLATING TIPS: Ribeye steaks are usually grilled, broiled, roasted or pan-seared. They’re commonly served simply seasoned rather than sauced to show off their bold flavor. MENU TYPE: Medium to High Price Point. A classic fine dining and steakhouse menu item. NY STRIP STEAKS, C/C Approx. 10oz, 12oz, 14oz Strip steaks are highly prized for their excellent blend of tenderness and flavor. BUTCHER INFORMATION: Cut from the Loin primal. Center-cut for consistent yield and quality. Individually wrapped. COOKING/PLATING TIPS: Strip steaks are usually grilled, pan-roasted, broiled or roasted. They’re frequently served with sauces, allowing chefs to express their restaurant’s style. MENU TYPE: Medium to High Price Point. Particularly well suited to fine dining and steakhouse menus.