8 © 2017 2019 CUBE ROLLS (BONELESS RIBEYE) Approx. 9-10lb Boneless ribeyes are the perfect cut for chefs looking to slice their own ribeye steaks (also available precut) or roast whole ribeyes to carve for buffets. BUTCHER INFORMATION: Cut from the Rib primal. 0x0 (completely trimmed of surface fat, tail meat removed). Cap has been removed. COOKING/PLATING TIPS: Slice into ribeye steaks or roast whole. The ribeye has bold, beefy flavor and doesn’t require much embellishment. It’s often simply served seasoned with salt and pepper, though rubs and sauces can also be used. MENU TYPE: Medium Price Point. Ribeye steaks and roasts work with almost any menu. RUMP CAPS (COULOTTE) Approx. 2.5-3.5lb Cut from the marbled top portion (“cap”) of the sirloin, the coulotte is very flavorful and surprisingly tender with a coarse grain. BUTCHER INFORMATION: Cut from the Top Sirloin. COOKING/PLATING TIPS: The coulotte is often roasted whole, but can also be cut across the grain into steaks, cubed for kebab meat, or sliced into strips for stir-fried dishes or threading onto skewers. This cut is often marinated or rubbed prior to cooking. MENU TYPE: Low Price Point. Coulotte roasts and steaks can be served on almost any menu, but this cut is particularly prized in South American cuisines. TENDERLOINS Approx. 4-5, 5-6lb The tenderloins, located on either side of the vertebrae, are long, thin muscles that are the most tender on the entire animal. These grass-fed beef tenderloins are available in two sizes: 4–5 lb each and 5+ lb each. BUTCHER INFORMATION: Side muscle on, defatted. Down to silverskin. COOKING/PLATING TIPS: Tenderloins can be roasted whole or sliced into filet mignon steaks. This cut is often served with sauces that complement the flavor of the meat and allow the chef to show off their individual style. MENU TYPE: High Price Point. The words “tenderloin” and “filet mignon” are synonymous with luxury. Though most often found on fine dining and steakhouse menus, this very popular cut is an excellent addition to almost any menu.