Great Flavor,
Great Value,
Great Profits
VALUE-CUT MEATS
VALUE CUTS TO THE RESCUE
To satisfy customers and create more profits, this is
the perfect time for smart operators to make creative
use of the many value cuts that let them serve
flavorful, generous portions at a good margin.
and taste that appeals to diners. Moreover, value
cuts give you additional margin that you wouldn’t
ordinarily get. Your ribeye may sell for $20, but you
can offer a great flat-iron or top-butt steak for $13 and
make a $3–$7 profit per steak.
Value cuts are non-traditional cuts of meat—steak in
particular—sold at a lower price while still offering
good taste compared to higher-cost items. They’re
not classic, standard cuts (e.g., filet or ribeye), but
they offer a lot of value because they deliver quality
Value cuts let you offer quality products at lower costs
to consumers looking to spend less. Diners aren’t
giving up meat; they’re just eating it in a different way.
2
BEEF BALL TIP
BOTTOM SIRLOIN OR SIZZLER STEAK
Cut from the sirloin, it has that rich sirloin flavor that
diners love. And it carries an attractive price tag, which
makes it a good choice for value-conscious consumers.
It’s often jaccarded (long, flat needles are run through
the meat to break down the connective tissue) to make
it more tender.
Menu preparations: grill or broil as a steak entrée,
salad topper, breakfast steak, or sandwich steak.
Marketing tip: emphasize this steak’s value,
full flavor, and popularity.
157550* 24 ct. Davis Creek Meats® USDA Choice Beef
Ball Tip Steak, 8 oz.
173050* 24 ct. Davis Creek Meats USDA Select Beef
Ball Tip Steak, 8 oz.
647630* 32 oz.Davis Creek Meats USDA Choice Beef
Ball Tip Steak, Spicy Marinade, 6 oz.
240030* 32 ct. Davis Creek Meats USDA Select Two
Thirds Face Beef Top Sirloin Steak, 6 oz.
596980* 20 ct. Davis Creek Meats USDA Choice Two
Thirds Face Beef Top Sirloin Steak, 10 oz.
SOUTHWESTERN BEEF BALL TIP STEAK
*Not available in all areas. Contact your Gordon Food Service®
Customer Development Specialist for availability.
Char-grilled mesquite herb-seasoned beef ball tip steak smothered
with sautéed peppers and onions, and topped with a melted Mexican
three-cheese blend and rich brown sauce.
Yield: 1 - 8 oz. serving
REORDER NO. DESCRIPTION
AMOUNT
157550
Davis Creek Meats USDA Choice Beef Ball Tip Steak, 8 oz.
1 ct.
527971
Trade East® Mesquite Herb & Fajita Seasoning
1 Tbsp.
®
432040GFS No Trans Fat Liquid Pan & Grill Oil
1 Tbsp.
605565Markon Fajita-Cut Vegetable Mix
2 oz.
157261
Knorr Demi-Glace Brown Sauce, prepared and warmed
1.5 flz.
177290
GFS Shredded Mexican Three-Cheese Blend
1 oz.
®
®
Preparation Instructions
Char-grilled beef ball tip sizzler served over a bed
of romaine lettuce, cucumbers, tomatoes, and
Cheddar cheese.
Wash hands. Sprinkle one side of steak with mesquite seasoning.
Place steak on a heated grill or broiler and cook to desired doneness.
CCP: Final internal cooking temperature must reach a minimum of
145°F, held for a minimum of 15 seconds. Add the pan and grill oil
to a heated sauté pan. Add the fajita vegetables and sauté until
browned and tender. Ladle the demi-glace sauce onto the warmed
serving plate. Place the steak on top of the sauce. Place fajita
vegetables over the steak. Sprinkle shredded cheese over fajita
vegetables. Heat under a salamander or broiler until cheese is melted
and bubbly.
Selling price: $10.00
Profit: $5.45
Selling price: $12.00
Profit: $6.87
GRILLED STEAK HOUSE SALAD
Cost per portion: $4.55
Food cost: 45%
Full recipes are available from your Gordon Food Service
Customer Development Specialist.
3
Cost per portion: $5.13
Food cost: 43%
ALE-MARINATED HANGER STEAK
Infused with flavors from a hearty marinade of stout,
Dijon, and spices, on-trend hanger steak is sliced
and served with rosemary-roasted redskin potatoes,
topped with onion tanglers, and garnished with
horseradish-infused demi-glace sauce.
Selling price: $13.00
Profit: $8.17
Cost per portion: $4.83
Food cost: 37%
BEEF
HANGER STEAK
Hanger steak comes from the hanging tender,
which is the portion of the diaphragm muscle that
is attached to the back section of the last rib. It is
one of the most flavorful cuts of steak—tender and
bursting with beef flavor. It performs like an inside
or outside skirt steak and works well as both a
breakfast steak or dinner entrée.
STEAK AND DIRTY EGGS
Menu preparations: season and grill or broil, then
fan over a salad or on the plate as an entrée.
Marketing tip: emphasize the steak’s value and
describe it as a very full-flavored cut of beef.
Full-flavored hanger steak is pan-seared, sliced, and
served with eggs scrambled in its pan juices, along
with grilled roasted redskin potatoes and onions
sauced with Dijon-infused hollandaise.
705501* 24 ct. Davis Creek Meats USDA Choice
Beef Hanger Steak, 8 oz.
Selling price: $13.00
Profit: $8.28
Full recipes are available from your Gordon Food Service Customer
Development Specialist.
4
Cost per portion: $4.72
Food cost: 36%
BEEF CHUCK TENDER
This teardrop-shaped cut is very tender, juicy, and has a
classic beef flavor. It is very versatile and accepts many
flavor and sauce profiles such as Asian, Hispanic, and
Mediterranean.
216920* 32 ct. Davis Creek Meats USDA Choice Center
Cut Beef Chuck Tender Steak, 6 oz.
Menu preparations: roast, grill, or broil and sauce,
or serve with flavored butter for an entrée. Slice into
medallions for a pasta or salad topper.
231560* 32 ct. Davis Creek Meats USDA Choice Center
Cut Bonded Beef Chuck Tender Steak, 6 oz.
509850* 64 ct. Davis Creek Meats USDA Choice Center
Cut Bonded Beef Chuck Tender Steak, 3 oz.
Marketing tip: emphasize the steak’s flavor and your
preparation methods.
*Not available in all areas. Contact your Gordon Food Service
Customer Development Specialist for availability.
TIRE FIRE BISTRO STEAK
Preparation Instructions
Wash hands. Wash all fresh 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: Final internal cooking
temperature must reach a minimum of 145°F, held for 15 seconds. Place
mashed potatoes in the center of a warm serving plate. Place the steaks
inside or on top of the onion rings, over the mashed potatoes. Place
the sautéed mushroom caps on the steaks. Drizzle with demi-glace
sauce. Place the tomato butter on the mushrooms 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: 32 ounces
REORDER NO. DESCRIPTION
AMOUNT
299405
GFS Unsalted Butter Prints
2 lb.
234494
Sun-Dried Tomatoes, chopped
4 oz.
Char-grilled beef tender steaks served on top of colossal onion rings,
with mushroom caps, tomatoes, and fresh chives. Drizzled with creamy
Caesar dressing and a rich brown sauce.
413089
Markon Cleaned Shallots, finely diced
1
562696
GFS Fresh Chives, chopped
1
Yield: 1 - 9 oz. serving
272396
Markon Cello-Wrapped Parsley, chopped
2 Tbsp.
REORDER NO. DESCRIPTION
AMOUNT
509850
3 ct.
Davis Creek Meats® USDA Choice Center-Cut Bonded Beef Chuck Tender Steak, 3 oz. 108308GFS® Iodized Salt
to taste
225037
Trade East Ground Black Pepper
to taste
770752
GFS Mashed Potatoes, warmed
4 oz.
267100
GFS Battered Onion Rings, prepared per package instructions
6 oz.
®
198684Markon Medium Mushrooms, sautéed
2 oz.
157261
Demi-Glace Sauce Mix, prepared per package instructions
2 oz.
Recipe
Sun-Dried Tomato Butter
1
/2 oz.
214220
Pepper Mill® Creamy Caesar Dressing
1
/2 flz.
462551
GFS Roma Tomatoes, diced
1 oz.
562696
GFS Fresh Chives, chopped
1 tsp.
®
/4 c.
/4 c.
Preparation Instructions
Wash hands. Wash all fresh 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 one-pound portions of butter on parchment paper and roll into
two-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. CCP: Freeze at 0°F or below.
Selling price: $14.00
Profit: $10.52
5
Cost per portion: $3.48
Food cost: 25%
GARLIC & HERB-RUBBED FLAT-IRON STEAK
Flat-iron steak is marinated in a garlic rub, grilled,
and then sliced into tender strips and served with
a quick and easy Mediterranean tapenade,
sautéed yellow squash, and zucchini.
Selling price: $18.00
Profit: $10.29
Cost per portion: $7.71
Food cost: 43%
BEEF FLAT-IRON
A flatter, unconventional cut of meat with a long grain.
Its intense marbling makes the flat-iron very popular;
it’s consistently juicy and extremely flavorful.
709610* 20 ct. Davis Creek Meats USDA Choice
Flat-Iron Steaks, 10 oz.
147410* 24 ct. Davis Creek Meats USDA Choice
Flat-Iron Steaks, 8 oz.
Menu preparations: grill, broil, or cook on a flat-top
for a steak entrée, sliced thin for salad topper or steak
fajitas, or cubed for kabobs or stir-fry.
251780* 28 ct. Davis Creek Meats USDA Choice
Flat-Iron Steaks, 7 oz.
Marketing tip: emphasize the phenomenal, full flavor
and juiciness of this very on-trend steak, increasingly
familiar to diners.
163700* 32 ct. Davis Creek Meats USDA Choice
Flat-Iron Steaks, 6 oz.
Full recipes are available from your Gordon Food Service Customer
Development Specialist.
*Not available in all areas. Contact your Gordon Food Service
Customer Development Specialist for availability.
6
TUSCAN FLAT-IRON STEAK
ROASTED-TOMATO BUTTER
Yield: 24 - 10 oz. servings
REORDER NO. DESCRIPTION
AMOUNT
743496
Yukon Gold Potatoes
15 lb.
REORDER NO. DESCRIPTION
AMOUNT
562785
GFS® Fresh Rosemary, chopped
1
⁄4 oz.
199036
GFS Large Tomatoes, cut into 1⁄2" slices
21⁄2 lb.
322164
Chopped Garlic
6 oz.
424307
Kosher Salt
1 tsp.
758521
Primo Gusto Extra-Virgin Olive Oil
11⁄4 pt.
225037
Trade East Ground Black Pepper
1 tsp.
242307
Kosher Salt
2 Tbsp.
322164
Chopped Garlic
2 oz.
®
Yield: 2 lb.
225037
Trade East Ground Black Pepper
2 tsp.
428574
Trade East Whole Italian Seasoning
1 tsp.
709610
Davis Creek Meats® Beef Flat-Iron Steak, 10 oz.
24 ct.
758521
Primo Gusto Extra-Virgin Olive Oil
2 flz.
108308
GFS Iodized Salt
to taste
299405
GFS Unsalted Butter, room temperature
2 lb.
225037
Trade East Ground Black Pepper
to taste
272396
Markon Cello-Wrapped Parsley
4 Tbsp.
758521
Primo Gusto Extra-Virgin Olive Oil
1
504599
Hearthstone® Beef Broth
11⁄2 qt.
Recipe
Roasted-Tomato Butter
11⁄2 lb.
®
⁄4 pt.
®
Preparation Instructions
Wash hands. Wash all fresh produce under cool, running water. Drain
well. . Arrange the tomatoes evenly in a single layer on a parchmentlined sheet pan and season with the salt and pepper. Spread the garlic
on each tomato slice and season with the Italian seasoning. Slowly drizzle
the olive oil on the tomatoes until the oil is absorbed by the spices. Roast
the tomatoes in a preheated 350°F oven for approximately 1 hour. The
spice mixture should turn a dark brown, but take care not to let it burn.
The tomato slices will shrink significantly, but should still be soft. Allow
the roasted tomatoes to cool. Place in a food processor fitted with a
metal blade. Pulse tomates into 1⁄8" pieces. Do not overchop. Place the
butter in the bowl of an electric mixer fitted with a paddle attachment.
Add the processed tomatoes and chopped parsley. Set the mixer on low
speed and mix thoroughly. Place 1-lb. portions of the butter on sheets
of parchment paper and roll into 2" cylinders. Wrap the rolls in plastic
to preserve flavor. Transfer to a covered storage container, label, date,
and refrigerate for up to 1 week or freeze for up to 6 months.
CCP: Refrigerate at 41°F, or below, or freeze at 0°F, or below.
Preparation Instructions
Wash hands. Wash all fresh produce under cool, running water. Drain well. .
Using the wide cutting blade on a mandoline, slice the potatoes into 1⁄4" pieces.
Place the potatoes in a large stainless-steel bowl. Add the rosemary, garlic, olive
oil, salt, and pepper and mix thoroughly. Place the potatoes in a single layer on
parchment-lined sheet pans. Bake in a 350°F oven until cooked through. Allow
to cool. CCP: Internal temperature must drop from 135°F to 70°F within 2 hours,
and from 70°F to 40°F within an additional 4 hours. Place between parchmentpaper layers in a covered storage container. Label, date, and refrigerate until
needed, for up to 3 days. CCP: Refrigerate at 41°F, or below.
To prepare à la carte:
Season the steak with salt and pepper. Place on a heated char-grill or broiler
and cook to desired doneness. CCP: Final internal cooking temperature must
reach a minimum of 155°F held for a minimum of 15 seconds. Place 1 Tbsp.
of the olive oil in a heated sauté pan. Add 8 oz. of the potatoes and sauté
until golden-brown and heated through. Place 2 flz. of the beef broth and 1
oz. of the roasted-tomato butter in a heated sauté pan. Whisk together until
heated through. Place the potatoes on a warm serving plate. Slice the steak
and fan it out on top of the potatoes. Drizzle the broth mixture over the steak
and potatoes.
Selling price: $19.00
Profit: $10.79
7
Cost per portion: $8.20
Food cost: 43%
SIZZLING JALAPEÑO STEAK
Char-grilled top sirloin steak is served on
deep-fried onion rings with grilled peppers and
mushrooms. Served with chipotle barbecue
sauce and creamy ranch dressing.
Selling price: $18.00
Profit: $10.96
Cost per portion: $7.04
Food cost: 39%
BEEF BUTT STEAK
TOP SIRLOIN
The most-often menued restaurant steak, it is both
tender and flavorful. This steak is a slightly more
expensive value cut, but highly versatile. May be cooked
with dry heat methods such as grilling, sautéing, and
roasting or through moist heat methods such as stews
and stroganoffs. Cut it thinner for more plate coverage
or thicker, like a tenderloin filet.
Menu preparations: grill, sauté, or roast as a steak entrée,
salad topper, kabobs, gourmet stew, or stroganoff.
SIZZLING FOUR-CHEESE SIRLOIN
Marketing tip: describe it as tender and one of the most
flavorful cuts of beef.
685191* 24 ct. Davis Creek Meats USDA Choice
Center-Cut Beef Top Sirloin Steak, 8 oz.
Herb-Asiago mashed potatoes topped with a flavorful,
char-grilled beef top sirloin steak drizzled with
Cheddar-Alfredo sauce and finished with a multicheese sauce blend.
389940* 20 ct. Davis Creek Meats USDA Choice
Center-Cut Beef Top Sirloin Steak, 10 oz.
Selling price: $18.00
Profit: $10.75
Full recipes are available from your Gordon Food Service
Customer Development Specialist.
8
Cost per portion: $7.25
Food cost: 40%
BEEF SKIRT STEAK
This cut is one of the most flavorful of all steaks. It has a
very pronounced grain and is best marinated and served
sliced thinly against the grain.
134810* 24 ct. Davis Creek Meats USDA Choice Beef
Coulotte Skirt Steak, 8 oz.
402002* 20 ct. Davis Creek Meats USDA Choice Beef
Outside Skirt Steak, 10 oz.
Menu preparations: serve as fajitas or a beef sandwich
by cooking quickly over high heat to rare or medium-rare
and slicing thinly against the grain. Stuff or roll and braise
for a comfort food entrée.
252430* 32 ct. Davis Creek Meats USDA Choice Beef
Outside Skirt Steak, 6 oz.
447201* 24 ct. Davis Creek Meats USDA Select Beef
Top Sirloin Coulotte Steak, 8 oz.
Marketing tip: emphasize the marinating flavor,
cooking method, and rich beef taste.
*Not available in all areas. Contact your Gordon Food Service
Customer Development Specialist for availability.
BISTRO SKIRT STEAK
Take grilled steak to new heights. Butterflied and
trimmed beef skirt steak is char-grilled, then rolled
into a cylinder that’s set on end, drizzled with our
rich garlic sauce, and topped with crunchy onion
tanglers for a unique entrée.
Selling price: $14.00
Profit: $7.95
Cost per portion: $6.05
Food cost: 43%
9
BEEF FAJITA,
TIPS, KABOBS,
AND MEDALLIONS
109530*48/4 oz.Davis Creek Meats Beef Tenderloin
Medallions, 11/2" x 1/2"
562881*36/5 oz.Davis Creek Meats USDA Choice Beef
Ball Tip Fajita Strips, 1/4" x 1/4" x 4"
291360*2/6 lb. GFS USDA Choice Beef
Chuck Shoulder Kabob Meat, 2" x 1"
125080*2/5 lb. Davis Creek Meats Beef Sirloin
Kabob Brochette Meat, 11/4" x 11/4"
Cut from the ends of the meat, these portions offer the
tender, juicy, and rich beef flavor found in their steak
counterpart, at an economical price point.
244970*32/6 oz.Davis Creek Meats USDA Choice Beef
Tenderloin Tips, 11/2" x 11/2"
Menu preparations: grill, sauté, or pan-roast and
serve over pasta, as a salad topper, or as fajitas.
232680*12/16 oz.Davis Creek Meats USDA Choice Beef
Tenderloin Tips, 11/2" x 11/2"
Marketing tip: emphasize the value and describe
it as the same rich beef flavor as a steak.
472911*2/6 lb. Davis Creek Meats No Roll Beef Ball
Tip Fajita Strips, 1/4" x 1/4" x 2"
BLACK & BLUE CAESAR SALAD
Preparation Instructions
Char-grilled tenderloin medallion sits atop romaine lettuce, blue cheese,
crisp bacon, and fresh pear, topped with crispy flash-fried onion tanglers.
Wash hands. Wash all fresh 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 temperatures 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 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.
Yield: 1 serving
REORDER NO. DESCRIPTION
AMOUNT
109530
Davis Creek Meats® USDA Choice Beef Tenderloin Medallion, 4 oz.
1 ct.
114771
Trade East® Blackened Seasoning
½ oz.
735787Markon® Ready-Set-Serve®
Chopped Romaine Lettuce
4½ oz.
214220
Pepper Mill® Creamy Caesar Dressing
1½ oz.
Selling price: $12.00
Cost per portion: $5.10
462551
Markon Roma Tomatoes, cut into 4 wedges
2½ oz.
Profit: $6.90
164143
Blue Cheese Crumbles
Food cost: 43%
3
590495GFS® Cooked Bacon, chopped
⁄4 oz.
3
⁄4 oz.
198056
Markon Bartlett Pears, cut into 4 slices
1 oz.
103860
Breaded Onion Tanglers,
deep-fried per package instructions
3
⁄4 oz.
10
LUNCH STEAK SANDWICH
Char-grilled knuckle steak is served on thick
Texas toast with onion rings. Drizzled with
savory garlic butter.
Selling price: $8.00
Profit: $4.94
Cost per portion: $3.00
Food cost: 38%
BEEF KNUCKLE STEAK
This cut of meat has a really rich beef flavor. Cut from
a muscle involved in motion and thus less tender than
sirloin cuts, it’s triple jaccarded. Makes a really nice,
inexpensive lunch steak or steak sandwich. A good fit for
midscale-casual menus.
107750* 50 ct. Davis Creek Meats USDA Choice Beef
Knuckle Steak, 5 oz.
282630* 32 ct. Davis Creek Meats USDA Choice Beef
Knuckle Steak, 6 oz.
Menu preparations: marinate to enhance tenderness
then grill to medium to medium-rare, slice thinly for
sandwiches or as a salad topper.
*Not available in all areas. Contact your Gordon Food Service
Customer Development Specialist for availability.
Marketing tip: menu this steak as “a luscious 8-ounce
cut of beef.” Emphasize the preparation method and the
finished dish’s attributes.
Full recipes are available from your Gordon Food Service
Customer Development Specialist.
11
BEEF FOR BRAISING
One of the nice aspects of braising is that the food
practically cooks itself. The process is as simple as
searing the meat and cooking it with the vegetables in
a broth. The economical price point allows you to serve
a very generous portion size.
Menu preparations: add flavor by using a plus-one
approach or create a signature sauce from the
cooking liquid.
Marketing tip: emphasize the preparation method
and large portion size.
585981 12 lb.
Davis Creek Meats USDA Choice 3-Bone
Beef Short Ribs
777040 48 ct.
Davis Creek Meats USDA Choice
Boneless Beef Short Ribs, 4 oz.
575990 12 ct.
Davis Creek Meats USDA Select Beef
Osso Bucco Short Ribs, 1 lb.
619070 2/8 ct. Beef Chuck Flat, 30 lb. avg.
259438 10/6 lb.
Excel USDA Select Beef Chuck Flats
SHORT RIB WITH ASIAGO-POLENTA
Yield: 24 - 10 oz. servings
REORDER NO. DESCRIPTION
AMOUNT
REORDER NO. DESCRIPTION
AMOUNT
259438
USDA Select Beef Chuck Flats
30 lb.
107891
GFS Pan & Grill Oil
60 flz.
Red Wine*
1 qt.
225380
Topless Red Swiss Chard, trimmed
71⁄2 lb.
424307
Kosher Salt
to taste
108308
GFS Salt
to taste
225037
Trade East Ground Black Pepper
to taste
225037
Trade East Ground Black Pepper
to taste
107891GFS® Pan & Grill Oil
8 flz.
322164
Garlic
5 Tbsp.
109620Markon® Jumbo Spanish Onions, chopped
16 oz.
RecipeAsiago-Polenta
371⁄2 lb.
322164
Chopped Garlic
2 oz.
Recipe
Porcini Red-Wine Sauce, warmed 90 oz.
Water
3 qt.
Recipe
Haystack Onions
30 oz.
110611
Gordon Signature Roasted Beef Base
3 oz.
562769
Markon Italian Parsley, trimmed and chopped
11⁄3 c.
®
®
12
SHORT RIB WITH ASIAGO-POLENTA, CONTINUED
Preparation Instructions
HAYSTACK ONIONS
Wash hands. Wash all fresh produce under cool running water. Drain well.
. Place the short ribs in 2, 4" hotel pans. Pour 1 qt. of wine over the short
ribs. Turn short ribs to coat with wine. Tightly cover pans and refrigerate for
24 hours. Remove beef from pan and discard liquid. Season short ribs with
salt and pepper. Place oil in a heated rondeau. Place the ribs in the pan.
Cook and brown on all sides. Place 12 rib portions into each of 2, 4" hotel
pans. Place equal amounts of onions and garlic over the short ribs. Pour 2
qt. of stock made from water and beef base over each pan of ribs. Seal pans
tightly with foil. Place in a 325°F convection oven for 3 hours or until spoontender. CCP: Final internal cooking temperature must reach a minimum of
165°F, and be held for a minimum of 15 seconds. Transfer beef to clean fullsize hotel pans and set aside to cool CCP: Product must be cooled within 2
hours from 135°F to 70°F and from 70°F to 41°F or less within 4 additional
hours. Total time of cooling from 135°F to 41°F must not exceed 6 hours.
Hand-pull the beef into 1–2" pieces. Place in a covered storage container,
label, date, and refrigerate until needed, up to 4 days. CCP: Refrigerate at
41°F, or below. Strain remaining liquid from the cooking pans into a 1-gallon
measuring cup. Skim off any excess fat. Reserve for sauce. You will need a
total of 3 qt. of stock to prepare sauce.
Yield: 8 lb.
To prepare à la carte:
Yield: Approx. 2 qt.
Wash hands. Place 1 Tbsp. of oil on a heated flat griddle or grill. Place
4 oz. of pulled beef on the grill. Cook until lightly browned and just warmed
through. Place 2 oz. of Swiss chard on the grill; keep separate from beef.
Cook until tender. Season with salt and pepper. Place 1 Tbsp. of oil in a
heated sauté pan. Add 1⁄2 oz. onions and 1⁄4 tsp. garlic. Sauté until onions are
tender. Place 10 oz. Asiago polenta in the center of a warmed serving plate.
Top with Swiss chard. Place the short rib on top of the Swiss chard. Ladle 11⁄2
oz. of the warmed porcini red wine sauce over the short rib. Sprinkle 1⁄2 oz.
of haystack onions and 1⁄2 tsp. of parsley over the sauce.
REORDER NO. DESCRIPTION
AMOUNT
299405
GFS Unsalted Butter Prints
1 lb.
227528
GFS All-Purpose Flour
1 lb.
110611
Gordon Signature Roasted Beef Base
3 Tbsp.
Water
3 qt.
220110
Dried Porcini Mushrooms
6 oz.
ASIAGO-POLENTA
Red Wine**
2 c.
108308
GFS Salt
to taste
225037
Trade East Ground Black Pepper
to taste
AMOUNT
758521
Primo Gusto® Extra-Virgin Olive Oil
1 Tbsp.
109620
Markon Jumbo Spanish Onion,
trimmed and finely diced
1
322164
Chopped Garlic
11⁄4 tsp.
Water
8 flz.
110601
Gordon Signature Roasted Chicken Base
1
661767
Polenta
1 oz.
544043
Primo Gusto Shredded Asiago Cheese
1 oz.
424307
Kosher Salt
to taste
225061
Trade East Restaurant-Grind Black Pepper
to taste
AMOUNT
109620
Markon Jumbo Spanish Onions
8 lb.
227528
GFS All-Purpose Flour
3 lb.
Preparation Instructions
Wash hands. Using an electric meat slicer with the blade set to #7—or
approximately 3⁄16" thick—slice the onions into rings. Toss the sliced
onions to separate the rings. Working in small batches, toss the rings in
flour. Transfer the floured rings to a large mesh strainer set inside a 2"
full-size hotel pan. Away from the fryer, transfer the flour rings to a fryer
basket. Fill the basket to no more than a depth of 2". Deep-fry onions
in preheated 350°F oil, turning them in the oil with a set of long metal
tongs to ensure the onions do not stick together. Remove from the oil
and drain. Serve immediately.
PORCINI RED-WINE SAUCE
Yield: 10 ounces
REORDER NO. DESCRIPTION
REORDER NO. DESCRIPTION
Preparation Instructions
⁄2 oz.
Wash hands. Melt butter in a saucepan over medium heat. Add flour,
whisking vigorously. When mixture thins and starts to bubble, reduce
heat to low. Cook 5–6 minutes until you smell a toasty aroma, stirring
occasionally. Allow roux to cool. Transfer any unused portion to an
airtight container, label, date, and refrigerate until needed, up to 7 days.
CCP: Refrigerate at 41°F, or below. Add beef base to boiling water. Mix
thoroughly until base has dissolved. Place 32 oz. of beef stock in a large
saucepot. Bring to a boil. Add dried mushrooms. Simmer 2 minutes over
medium heat. Allow mushrooms to reconstitute in water until cool. Strain.
Reserve liquid for sauce. Chop mushrooms into 1⁄8" pieces. Add 2 cups
of red wine to a nonreactive saucepot. Bring to a boil. Whisk roux into
the sauce; thicken to desired consistency. Season with salt and pepper.
Simmer 2–3 minutes. Allow to cool. Transfer to a covered storage
container, label, date, and refrigerate until needed, up to 3 days. CCP:
Refrigerate at 41°F, or below.
⁄2 tsp.
Preparation Instructions
**Available through the retail market.
Wash hands. Wash all fresh produce under cool running water. Drain
well. . Place oil in a heated sauté pan. Add onions and garlic. Sauté until
onions are tender. Add chicken base, polenta, and Asiago cheese. Mix
thoroughly using a wire whisk. Bring to a simmer, stirring continuously.
Adjust to desired consistency using a small amount of stock or water, if
necessary. Season with salt and pepper.
Selling price: $9.00
Profit: $5.49
13
Cost per portion: $3.51
Food cost: 39%
SALT-AND-PEPPER PORK RIBS
To prepare à la carte:
Pork riblets encrusted with a spicy blend of brown sugar, cracked black
pepper, and coriander are braised, then char-grilled and served atop
shredded taco lettuce dressed with cool Tzatziki sauce.
Place 5 riblets on a heated char-grill or broiler, rub side up. Cook until the
riblets are heated through. CCP: Final internal cooking temperature must
reach a minimum of 145°F, held for a minimum of 15 seconds. Place 1⁄2 oz.
of the taco lettuce on a serving plate. Spoon 2 flz. of the tzatziki sauce over
the lettuce and place 5 riblets atop the sauce.
Yield: 28 - 12 oz. servings
REORDER NO. DESCRIPTION
AMOUNT
111250
St. Louis-Style Pork Spareribs 10 lb.
Recipe
Brown Sugar-Pepper Rub
2 oz.
BROWN SUGAR-PEPPER RUB
Yield: 61⁄2 lb.
Water
242489Markon® Ready-Set-Serve® Shredded
Taco Lettuce, 1⁄8" cut
609919
Tzatziki Sauce
REORDER NO. DESCRIPTION
1 qt.
AMOUNT
108626GFS Brown Sugar 5 lb.
424307
Kosher Salt
10 oz.
516856
Trade East® Cracked Black Pepper
10 oz.
829862
Trade East Ground Coriander
2
®
28 flz.
Preparation Instructions
Wash hands. Place ribs on a parchment-lined sheet pan. Spread 21⁄2 oz.
of the brown sugar-pepper rub on top of each rack. Pour 8 flz. of water
on each sheet pan and cover tightly with foil. Bake in a preheated 350°F
oven for 1 hour. CCP: Final internal cooking temperature must reach a
minimum of 145°F, held for a minimum of 15 seconds. Remove the foil
and cook for 30 minutes, or until the liquid has evaporated and ribs are
brown and crispy. Allow the ribs to cool. CCP: Internal temperature must
drop from 135°F to 70°F within 2 hours, and from 70°F to 40°F within
an additional 4 hours. Slice each rib into individual single-bone riblets.
Transfer to a covered storage container, label, date, and refrigerate until
needed, for up to 3 days. CCP: Refrigerate at 41°F, or below.
⁄3 c.
Preparation Instructions
Wash hands. Combine all ingredients in a stainless-steel bowl. Mix
thoroughly. Transfer to a covered storage container, label, and date for
future service.
Selling price: $9.00
Profit: $5.40
Cost per portion: $3.60
Food cost: 40%
PORK
A lower-priced option for beef. The mouth-watering taste
of pork blends deliciously with all kinds of sauces, spices,
stuffings, and side dishes.
541143* 20 ct. Davis Creek Meats Center-Cut Pork Rib
Chops with Pocket, 10 oz.
150320* 20 ct. Davis Creek Meats Frenched Center-Cut
Lollipop Pork Loin Chops, 10 oz.
Menu preparations: grill or roast the lean cuts such as
chops or tenderloin to medium-well. Braise or slow-roast
the tougher cuts such as pork shoulder, or country, spare,
or back ribs.
121020* 24 ct. Davis Creek Meats Pork Porterhouse
Chops, 8 oz.
259187 10 lb. Davis Creek Meats Country-Style Pork Loin Ribs, 4–7 oz.
Marketing tip: emphasize the preparation method,
generous portion size, and good value.
*Not available in all areas. Contact your Gordon Food Service
Customer Development Specialist for availability.
14
BARBECUE COUNTRY RIBS
Tender char-grilled country-style pork ribs basted with a signature
barbecue sauce.
approximately two hours, or until ribs are tender and beginning to pull
away from the bone. CCP: Final internal cooking temperature must
reach a minimum of 145°F, held for a minimum of 15 seconds. Carefully
remove ribs from pan. Lay in single layer on sheet pans to cool.
CCP: Product’s internal temperature must drop from 145°F to 70°F
within two hours, and from 70°F to 41°F within four additional hours.
Place the ribs in a covered storage container, label, date, and refrigerate
until needed, up to four days. CCP: Refrigerate at 41°F, or below.
Yield: 7 - 16 oz. servings
REORDER NO. DESCRIPTION
AMOUNT
259187
Davis Creek Meats Country-Style Pork Loin Ribs, thawed
10 lb.
777064
Trade East® Smokey Grill Seasoning
2 oz.
To prepare à la carte:
Water
1 qt.
Place one pound of the ribs on a heated char-grill or broiler. Baste with
4 flz. barbecue sauce. Grill until ribs are piping hot and sauce begins
to char slightly. CCP: Final internal cooking temperature must reach
a minimum of 165°F, held for a minimum of 15 seconds. Place on a
heated serving plate and serve with a side of your choice.
®
734152GFS Barbecue Sauce
®
28 flz.
Preparation Instructions
Wash hands. Place ribs on a roasting pan and season with the smokey
grill seasoning. Pour water in the pan around the ribs. Cover tightly
with foil and place in a preheated 350°F convection oven. Bake for
Selling price: $12.00
Profit: $7.37
15
Cost per portion: $4.63
Food cost: 39%
UP-35050-CCOP-09
022013/45757/10M
P.O. Box 1787 • Grand Rapids, MI 49501 • (800) 968-6474
©2013 Gordon Food Service® • gfs.com
Printed on paper containing a minimum
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