Tuesday, November 18, 2008

Petite Tender

In 2004, there were more than one billion steak servings in commercial restaurants alone, reported NPD Foodworld. Consumer demand for beef increased 22% between 1998 and year-end 2005, according to the Cattlemen's Beef Board.

The shoulder cut was considered less than premium to the end user and was a prime candidate for value adding. From it emerged the Flat Iron, Petite Tender and Ranch Steak BVA cuts, with tender, easy-to-prepare steaks and roasts.

Want to take steak and eggs to new heights? The Petite Tender can get you there. Grill it, slice it, later it with roasted potato rounds, and serve it with a poached egg in a nest of arugula and frisée, drizzled with Warm Pancetta Dressing. It’s the best thing to happen to the center of the breakfast plate since the short stack.

The IMPS/NAMP 114F, PSO1 Petite Tender, is prepared from Item No. 114 by separating the Teres Major muscle from the shoulder clod by cutting through the natural seam. This individual muscle is peeled and denuded and the surface membrane must be removed. Thickness varies from ½” to 1”.
Portion Sizes: 12 to 16 ounces

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