3. certified ANGUS Beef®
Serve the Best
Since 1978, Certified Angus Beef (CAB) has set the standard for quality beef. The scientific-
based specifications are what make the Certified Angus Beef brand stand apart from other
Angus programs. USDA graders provide unbiased approval to ensure that Angus cattle meet
their specifications. Only one in five Angus-type cattle will qualify to be Certified Angus Beef.
The other four will be accepted into Angus brands with lower quality specifications. Certified
Angus Beef is more selective than USDA Prime or USDA Choice. Only 8% of all beef can earn
the brand status. It is the highest quality beef with superior flavor and consistency. The
Certified Angus Beef brand will improve customer satisfaction and build repeat business,
which will increase sales and profits.
In today’s competitive market,
you can only afford to serve the best.
certified ANGUS Beef
Specifications
What are the certified Angus Beef brand specifications?
Your Licensed Distributor of Certified Angus Beef
The process begins with only the highest quality, Angus-influenced cattle with predominantly
(51%) solid black hair coat or AngusSource® genetic verification. Ten science-based quality
specifications address beef flavor, tenderness and juiciness.
Premium, finer marbling: The majority of USDA Choice beef misses our mark for exceptional
juiciness and flavor. We require modest or higher marbling and medium to fine texture. Think
of marbling as an insurance policy for satisfaction. The more finely textured white flecks you
see in the beef, the more flavorful and juicy it will be.
Superior beef muscling and uniformity: When four people at the same table order steak,
the steaks should be similar and even in size. Superior muscling provides more uniform
plate presentations. Additional specifications ensure consistent sizing.

4. PfG-virGiNiA fOOdService
Our Program
At PFG-Virginia Foodservice, we operate a state-of-the-art meat cutting Benefits of Using Our Program
facility. Our commitment is to provide our customers with the highest • Time and Labor Savings
quality beef, pork, veal and lamb available. All of our beef is aged to
• 100% Yield – No Waste
Your Licensed Distributor of Certified Angus Beef perfection, providing the distinctive flavor, tenderness and juiciness
that is sure to please every time. We specialize in custom cuts specific • By-Products Eliminated
to each customer’s needs. • Extended Shelf Life – Guaranteed 14 days
In addition, all sub-primal meats (except tenders) can be mechanically • Consistency – Uniform Portions/Tight Trim Specifications
pinned by a Jaccard machine prior to portion cutting. This produces an to meet Customer Requirements
CONTENTS additional assurance of steak tenderness.
• Exact Portion Control and Cost
Our USDA inspected, HACCP certified in-house facility provides for
2 Product Glossary a quick turnaround on customer orders. • Food Safety – USDA inspected and HACCP certified
Orders received by 2:00pm are cut the same day for next day delivery. We look forward to the opportunity to be part
3 Bone-In Strip Steaks
This offers our customers the freshest product available with an extended of your business.
4 Boneless Strip Steaks shelf life of 14 days – guaranteed.
The PFG team welcomes tours of our facility. Contact your
6 Porterhouse Steaks Rib
sales representative to schedule a visit and find out more about
PFG-Virginia Foodservice Custom Cut Meats.
Loin
7 T-Bone Steaks Chuck
Sirloin
8 Beef Tenderloin Fillet Steaks Shank Round
10 Top Butt Sirloin Steaks USdA
12 Beef Rib Cuts, Bone-In Brisket Plate Flank
13 Beef Rib Cuts, Boneless
Beef Quality Levels
Beef is graded for quality by U.S. Department of Agriculture (USDA) cHOice
14 Beef Short Ribs, Teres Major
graders according to standards established by the USDA. Grades are based This is the grade preferred by many consumers because it contains sufficient
Muscle, Flat Iron Steaks
on the amount of marbling (flecks in fat within the lean) and the age of the marbling for taste and tenderness. It is usually less costly than U.S. Prime.
15 Miscellaneous Cuts animal. These quality grades are an indication of palatability characteristics Choice falls between Prime and Select.
such as tenderness, juiciness and flavor.
SeLect
While there are eight quality grades for beef the top three This is generally a lower-priced grade of beef with less marbling than
USdA grades are as follows: U.S. Choice. Select cuts of beef may vary in tenderness and juiciness.
Select has the least amount of marbling, making it leaner than, but
PriMe
often not as tender, juicy and flavorful as, the other two top grades.
This is the grade of beef that contains the greatest degree of marbling
(small flecks of fat that are interspersed with the lean muscle, which
contributes to tenderness, juiciness and flavor). It is generally sold to finer
restaurants and to some selected meat stores. It is usually higher priced
because it is produced in very limited quantities.

5. cUStOM cUt MeAtS
Associates & Facility
Dear Customers,
Our state-of-the-art meat cutting facility is located in Richmond Virginia, where we
operate from a 200,000 square foot distribution center that includes our USDA-inspected
meat cutting facility to support our custom cut meat program. We are proud to be the
only licensed Central Virginia Distributor for Certified Angus Beef (CAB).
All of our beef is aged to perfection, providing the distinctive flavor, tenderness and
juiciness that is sure to please every time. We specialize in custom cuts specific to each
customer’s needs. Our commitment is to provide our customers with the highest quality
custom cut steaks available.
The PFG team welcomes tours of our facility. Contact your sales representative to schedule
a visit and find out more about PFG-Virginia Foodservice Custom Cut Meats, or please
contact us directly with any specific questions.
Best Regards,
PFG-Virginia Foodservice employees from left to right: Tom Gordon (Center-of-the-Plate & CAB Specialist), Frank,
ROBBIE DARLING TOM GORDON William, Sadika, Ramiro, Kirk Duncan (Meat Room Supervisor), Kyle, Craig, and Robbie Darling (Director of
Director of Center-of-the-Plate Meat Operations).
Meat Operations & CAB Specialist
Inside the PFG-Virginia Foodservice custom meat room. Butcher Ramiro custom trims a short loin. Patrick J. Coyne
Chef – PFG-Virginia Foodservice

6. RIBEYE BONE-IN RIBEYE COWBOY BONE-IN RIBEYE LIP ON RIBEYE LIP OFF FLAT IRON OSSO BUCO
Product Glossary
Bone-in ribeye steak not frenched Bone-in ribeye steak with frenched Ribeye steak with the lip left ON Ribeye steak with the lip left Off flat Iron Short rib osso buco: three-bone section,
rib bone two bones lifted, rolled and tied
SHORT RIB BLOCK CUT SHORT RIB BONELESS SHORT RIB CROSS CUT TENDERLOIN TAIL TENDERLOIN TIPS TENDERLOIN BLOCK CUT
& TAILS
Short rib block cut: block cut single bone Short rib boneless Short rib cross cut: cut across three-bone Tenderloin tails are a by-product of Tips are a by-product of production, third Steak-ready tenderloin: chain, silver and
section tenderloin production, the last 5-7" lobe of head and tip off the tenderloin rib flaps removed
of the tenderloin
TENDERLOIN CENTER CUT FILLET TENDERLOIN CHAIN-ON TENDERLOIN HEAD STEAK TENDERLOIN MEDALLIONS STRIP BONE-IN STRIP CENTER CUT
Tenderloin steak from the CENTER of the Tenderloin steak with chain still attached Tenderloin steaks from the front of the Tenderloin steaks from the tail end of the Strip steak from the short loin with Strip steak, center cut meaning no VEIN
tenderloin; chain and silver skin removed tenderloin, TWO muscle tenders tenderloin; 3 or 4oz maximum size to bone in end steaks, one-sided veins allowed
allow for decent height (by-product)
STRIP (VEIN STEAK) STRIP (VALUE STEAK) STRIP FILLETS CUBE STEAK RAGU SHAVED RIBEYE
End cut strip steaks Strip steaks cut end to end with centers Strip steaks which are cut to resemble Beef steak which is run through a cubing Beef which is cut into strips for stir-fry Cow ribeye shaved thin for philly steak
and end cuts fillet steaks; center cut fillet style for machine twice; preparation for country- type applications
thickness and presentation style steak
VIRGINIA GRILLER PORTERHOUSE T-BONE TOP BUTT TOP BUTT FILLET deScriPtiONS key:
CAB = Certified Angus Beef
CH = Choice
SEL = Select
C/C = Center Cut
Teres majors which are sized Steaks cut from shortloin with larger Steaks cut from shortloin with larger Center cut, cut to resemble strip style Center cut, cut to resemble fillet style E/E = End to End
fillet showing 1.5" or more fillet across fillet showing .25" or more fillet across
thickest part of fillet thickest part of fillet NR = No Roll
BNLS = Boneless
PriMe: abundance of marbling, light cherry red to slightly cHOice: small to moderate marbling, moderately light red SeLect: slight marbling, moderately dark red to dark red,
qUALity LeveLS: dark red color, with a fine texture to moderately dark red, slightly coarse in texture coarse in texture
2

7. BONE-IN
STRIP STEAKS
Bone-in Strip Steak
Aged 21 days before cutting
1/4 inch trim
chine bone trimmed tight
PRImE CHOICE
USDA PRIME BONE-IN STRIP STEAK 20oz 884620 USDA CH C/C BONE-IN STRIP STEAK 10# 69117
USDA CH C/C BONE-IN STRIP STEAK 10oz 69118 beef facts:
USDA CH C/C BONE-IN STRIP STEAK 12oz 883311
CERTIfIEd ANguS BEEf Beef is consumed 77.8 million
USDA CH C/C BONE-IN STRIP STEAK 20oz 879468
USDA CH CAB C/C BONE-IN STRIP STEAK 10# 68966 times each day across America.
USDA CH C/C BONE-IN STRIP STEAK 14oz 130114
USDA CH CAB C/C BONE-IN STRIP STEAK 10oz 883108 The U.S. beef industry is worth
USDA CH C/C BONE-IN STRIP STEAK 16oz 883107 an estimated $175 billion and
USDA CH CAB C/C BONE-IN STRIP STEAK 12oz 883076
is made up of more than one
USDA CH CAB C/C BONE-IN STRIP STEAK 14oz 963453
million businesses, farms and
USDA CH CAB C/C BONE-IN STRIP STEAK 16oz 854387 SELECT/ NO ROLL ranches operating in all 50
NR/SEL CENTER CUT BONE-IN STRIP STEAK 12oz 69274 states. There is an estimated
96.7 million cattle in the U.S.
3

8. BONELESS
STRIP STEAKS
Boneless Center Cut Strip
Aged 21 days before cutting CERTIfIEd ANguS BEEf
1/4 inch trim USDA CH CAB C/C BNLS STRIP STEAK 10# 121102
USDA CH CAB C/C BNLS STRIP STEAK 10oz 123110
Maximum 1" tail from eye
USDA CH CAB C/C BNLS STRIP STEAK 12oz 121112
PRImE USDA CH CAB C/C BNLS STRIP STEAK 14oz 121114
USDA CH CAB C/C BNLS STRIP STEAK 16oz 123116
USDA PRIME C/C BNLS STRIP STEAK 10# 71161
USDA CH CAB C/C BNLS STRIP STEAK DENUDED 18oz 221118
USDA PRIME C/C BNLS STRIP STEAK 10# 181011
USDA CH CAB C/C BNLS STRIP STEAK DENUDED 10# 918275
USDA PRIME C/C BNLS STRIP STEAK 12oz 38163 USDA CH CAB FILLET OF STRIP LOIN 5oz 898799
USDA CH CAB FILLET OF STRIP LOIN 6oz 898794
beef facts: USDA CH CAB FILLET OF STRIP LOIN
USDA CH CAB FILLET OF STRIP LOIN
7oz
8oz
898793
898792
Steak eaten “as is” is the single, USDA CH CAB FILLET OF STRIP LOIN 9oz 898791
most popular beef dish, eaten USDA CH CAB FILLET OF STRIP LOIN 10oz 898790
more than once a month by USDA CH CAB FILLET OF STRIP LOIN 12oz 898789
the average person. USDA CH CAB S/CHATEAU ROAST OF STRIP LOIN 14/12oz 895026
USDA CH CAB S/CHATEAU ROAST OF STRIP LOIN 8/20oz 898788
4

9. Vein Steak
CHOICE PREmIum
USDA CH C/C BNLS STRIP STEAK 10# 69181 CHEF’S PREMIUM C/C STRIP STEAK 10# 43483
USDA CH C/C BNLS STRIP STEAK 6oz 132106 CHEF’S PREMIUM C/C STRIP STEAK 8oz 883308
USDA CH C/C BNLS STRIP STEAK 7oz 132107 CHEF’S PREMIUM C/C STRIP STEAK 10oz 883290
USDA CH C/C BNLS STRIP STEAK 8oz 988827 CHEF’S PREMIUM C/C STRIP STEAK 12oz 883289
USDA CH C/C BNLS STRIP STEAK 10oz 69182
USDA CH C/C BNLS STRIP STEAK 11oz 903987 vALuE
USDA CH C/C BNLS STRIP STEAK 12oz 69183 VALUE CUT STRIP STEAK E/E 10# 69145
USDA CH C/C BNLS STRIP STEAK 13oz 979501 VALUE CUT STRIP STEAK E/E 8oz 883318
USDA CH C/C BNLS STRIP STEAK 15oz 903986 VALUE CUT STRIP STEAK E/E 10oz 883316
USDA CH C/C BNLS STRIP STEAK 16oz 132116 VALUE CUT STRIP STEAK E/E 12oz 883315
USDA CH BNLS E/E CUT STRIP STEAK 10# 69237
USDA CH BNLS E/E CUT STRIP STEAK 10oz 883349 vEIN
USDA CH BNLS E/E CUT STRIP STEAK 12oz 883319
VEIN STRIP STEAK (NERVE END) FRZN 6oz 143406
SELECT/ NO ROLL VEIN STRIP STEAK (NERVE END) FRZN 8oz 143408
VEIN STRIP STEAK (NERVE END) FRZN 10oz 243410
NR/SEL C/C BNLS STRIP STEAK 10# 69299
VEIN STRIP STEAK (NERVE END) FRZN 12oz 69361
NR/SEL C/C BNLS STRIP STEAK 20/8oz 141108
VEIN STRIP STEAK (NERVE END) FRZN 14oz 211646
NR/SEL C/C BNLS STRIP STEAK 10oz 69302
VEIN STRIP STEAK (NERVE END) FRZN 16oz 143416
NR/SEL BNLS E/E CUT STRIP STEAK 10# 143210
5

10. PORTERHOuSE
STEAKS
Porterhouse
Aged 21 days before cutting
1/4 inch trim
chine bone trimmed tight PRImE CHOICE
USDA PRIME PORTERHOUSE STEAK 30oz 884909 USDA CH PORTERHOUSE STEAK 10# 69217
USDA CH PORTERHOUSE STEAK 16oz 974864
CERTIfIEd ANguS BEEf USDA CH PORTERHOUSE STEAK 18oz 134318
USDA CH CAB PORTERHOUSE STEAK 10# 68987 USDA CH PORTERHOUSE STEAK 20oz 69207
USDA CH CAB PORTERHOUSE STEAK 16oz 71764 USDA CH PORTERHOUSE STEAK 22oz 134322
beef facts: USDA CH CAB PORTERHOUSE STEAK
USDA CH CAB PORTERHOUSE STEAK
18oz
20oz
883167
124320
USDA CH PORTERHOUSE STEAK
USDA CH PORTERHOUSE STEAK
22oz
23oz
978237
134323
USDA CH CAB PORTERHOUSE STEAK 24oz 124324
Most popular side dishes SELECT/NO ROLL
served with steak: USDA CH CAB PORTERHOUSE STEAK 30oz 906604
Baked Potato 28% NR/SEL PORTERHOUSE STEAK 10# 39396
Corn 19% NR/SEL PORTERHOUSE STEAK 10oz 144310
Vegetable Salad 17%
Bread/Rolls 17% NR/SEL PORTERHOUSE STEAK 16oz 144316
Mashed Potatoes 14% NR/SEL PORTERHOUSE STEAK 18oz 883165
Green Beans 13%
NR/SEL PORTERHOUSE STEAK 20oz 144320
Rice 9%
French Fries 6% NR/SEL PORTERHOUSE STEAK 22oz 144323
6

11. T-BONE
STEAKS
T-Bone
CHOICE
Aged 21 days before cutting
USDA CH T-BONE STEAK 12oz 144212
1/4 inch trim
USDA CH T-BONE STEAK 14oz 69377
USDA CH T-BONE STEAK 16oz 144116 chine bone trimmed tight
USDA CH T-BONE STEAK 18oz 965681
PRImE
USDA PRIME T-BONE STEAK 10# 978713 SELECT/NO ROLL
NR/SEL T-BONE STEAK 10# 71069
CERTIfIEd ANguS BEEf NR/SEL T-BONE STEAK 10oz 984486 beef facts:
USDA CH CAB T-BONE STEAK 10# 69198 NR/SEL T-BONE STEAK FRZN 10oz 244310
USDA CH CAB T-BONE STEAK 12oz 134012 NR/SEL T-BONE STEAK 12oz 144112 The most popular steak cuts
USDA CH CAB T-BONE STEAK 14oz 883166 NR/SEL T-BONE STEAK 14oz 144114 served in restaurants: (in order)
USDA CH CAB T-BONE STEAK 20oz 884907 NR/SEL T-BONE STEAK 16oz 144016 1. Tenderloin/Filet Mignon
2. Strip Loin
3. Ribeye
4. Top Sirloin
5. Porterhouse/T-Bone Steak
7

12. BEEf TENdERLOIN
fILLET STEAKS
PRImE
Center Cut Fillet
USDA PRIME C/C FILLET 10# 192106 – Chain Off
USDA PRIME E/E FILLET 10# 35864
USDA PRIME C/C FILLET 10# 181012
Aged 21 days before cutting
CERTIfIEd ANguS BEEf
1/4 inch trim
USDA CH CAB FILLETS SILVER OFF CHAIN ON 10# 45788
USDA CH CAB FILLETS SILVER OFF CHAIN ON 6oz 126706
CHOICE
USDA CH CAB FILLETS SILVER OFF CHAIN ON 8oz 126708 USDA CH FILLETS SILVER OFF CHAIN ON 8oz 136708
USDA CH CAB FILLETS SILVER OFF CHAIN ON 10oz 126710 USDA CH FILLETS SILVER OFF CHAIN OFF 10# 136400
USDA CH CAB FILLETS SILVER OFF CHAIN OFF 8oz 126408 USDA CH FILLETS SILVER OFF CHAIN OFF 8oz 69238
USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 10# 126100
beef facts:
USDA CH C/C FILLETS SILVER OFF CHAIN OFF 10# 69235
USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 4oz 126104 USDA CH C/C FILLETS SILVER OFF CHAIN OFF 32/5oz 979582
USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 5oz 940004 USDA CH C/C FILLETS SILVER OFF CHAIN OFF 8oz 136108
USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 6oz 126106 USDA CH C/C FILLETS SILVER OFF CHAIN OFF 9oz 883147
Memorial Day is the single
USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 8oz 126108 USDA CH BARREL CUT FILLETS 10# 42638
largest beef day of the year.
USDA CH CAB C/C FILLETS SILVER OFF CHAIN OFF 10oz 69042 USDA CH BARREL CUT FILLETS 6oz 883152
Fourth of July and Labor Day
USDA CH CAB BARREL CUT FILLET 10# 126400 USDA CH BARREL CUT FILLETS 8oz 883151
typically tie for the second
USDA CH CAB BARREL CUT FILLET 6oz 895027 USDA CH BARREL CUT FILLETS 9oz 883150
most popular beef days of
USDA CH CAB BARREL CUT FILLET 8oz 883156 USDA CH BARREL CUT FILLETS 10oz 883149
the year. Beef is the star of the USDA CH CAB BARREL CUT FILLET 10oz 884862
grill, showing up as the main USDA CH TENDERLOIN FILLETS (HEAD STEAKS) 6oz 883155
USDA CH CAB BARREL CUT FILLET 11oz 856517
protein choice in one out of USDA CH TENDERLOIN FILLETS (HEAD STEAKS) 8oz 883154
USDA CH CAB BARREL CUT FILLET 14oz 884861
every five food items prepared USDA CH TENDERLOIN FILLETS (HEAD STEAKS) 9oz 883153
USDA CH CAB BLOCK READY TENDERLOIN 2/5# 70998
on the grill. USDA CH CAB TENDERLOIN FILLETS (HEAD STEAKS) 6oz 883160
USDA CH CAB TENDERLOIN FILLETS (HEAD STEAKS) 8oz 883159
8 USDA CH CAB TENDERLOIN FILLETS (HEAD STEAKS) 9oz 883158

13. Fillet – Chain On
SELECT/NO ROLL TENdERLOIN mISCELLANEOuS
NR/SEL FILLETS SILVER OFF CHAIN OFF 10# 69416 USDA CH CAB TIPS AND TAILS 10# 907496
NR/SEL FILLETS SILVER OFF CHAIN OFF 5oz 883143 TENDER TIPS AND TAILS FRZN 10# 48663
NR/SEL FILLETS SILVER OFF CHAIN OFF 6oz 69418 TENDERLOIN MEDALLION STEAKS 10# 146800
NR/SEL FILLETS SILVER OFF CHAIN OFF 8oz 146408 TENDERLOIN MEDALLION STEAKS 3oz 69426
NR/SEL FILLETS SILVER OFF CHAIN OFF 9oz 146409 TENDERLOIN MEDALLION STEAKS FRZN 3oz 346803
NR/SEL FILLETS SILVER OFF CHAIN OFF 10oz 146410 TENDERLOIN MEDALLION STEAKS FRZN 4oz 69427
NR/SEL FILLET C/C SILVER OFF CHAIN OFF 10# 146100
NR/SEL FILLET C/C SILVER OFF CHAIN OFF 4oz 146104
NR/SEL FILLET C/C SILVER OFF CHAIN OFF 6oz 146106
NR/SEL FILLET C/C SILVER OFF CHAIN OFF 8oz 146108
NR/SEL FILLET STEAK VALUE FRZN 5oz 48497
NR/SEL FILLET STEAK VALUE FRZN 6oz 48501
NR/SEL BARREL CUT FILLET 10# 69048
NR/SEL BARREL CUT FILLET 4oz 883145
NR/SEL BARREL CUT FILLET 5oz 884865
NR/SEL BARREL CUT FILLET 6oz 126506
NR/SEL BARREL CUT FILLET 8oz 884864
NR/SEL BARREL CUT FILLET 9oz 883144
NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 10# 69411
NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 5oz 881231
NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 6oz 146006
NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 8oz 146008
NR/SEL TENDERLOIN FILLETS (HEAD STEAKS) 9oz 883146 9

14. TOP BuTT
SIRLOIN STEAKS
Top Butt Fillet Style
Aged 21 days before cutting CERTIfIEd ANguS BEEf
1/4 inch trim USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 10# 69019
Strap removed USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 4oz 883202
USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 5oz 125505 CHOICE
Maximum 1/2 inch tail from eye
USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 6oz 958644 USDA CH BNLS C/C TOP BUTT STEAK (FILLET) 10# 135500
USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 8oz 125508 USDA CH BNLS C/C TOP BUTT STEAK (FILLET) 4oz 135504
USDA CH CAB BNLS C/C TOP BUTT STEAK (FILLET) 10oz 125510 USDA CH BNLS C/C TOP BUTT STEAK (FILLET) 6oz 883175
USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 10# 69020 USDA CH BNLS C/C TOP BUTT STEAK (FILLET) 8oz 883172
beef facts: USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP)
USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP)
5oz
6oz
883201
125606
USDA CH BNLS C/C TOP BUTT STEAK (FILLET)
USDA CH BNLS C/C TOP BUTT STEAK (FILLET)
10oz
12oz
135510
135512
USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 7oz 125607 USDA CH BNLS C/C TOP BUTT STEAK (STRIP) 6oz 69226
Less than 8% of beef meets
the highest standards to USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 8oz 125608 USDA CH BNLS C/C TOP BUTT STEAK (STRIP) 7oz 135607
become the Certified Angus USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 9oz 69023 USDA CH BNLS C/C TOP BUTT STEAK (STRIP) 8oz 883171
Beef ® brand, making it USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 10oz 69024 USDA CH BNLS C/C TOP BUTT STEAK (STRIP) 10oz 69227
Angus beef at its best.
USDA CH CAB BNLS C/C TOP BUTT STEAK (STRIP) 12oz 125612 USDA CH BNLS C/C TOP BUTT STEAK (STRIP) 12oz 135612
10

15. Top Butt Strip Style
SELECT/NO ROLL PREmIum
NR/SEL C/C TOP BUTT STEAK 10# 69225 CHEF’S PREMIUM C/C TOP BUTT 5oz 883170
NR/SEL C/C TOP BUTT STEAK 6oz 74598 CHEF’S PREMIUM C/C TOP BUTT 6oz 883168
NR/SEL C/C TOP BUTT STEAK 8oz 74371 CHEF’S PREMIUM C/C TOP BUTT 7oz 897728
NR/SEL C/C TOP BUTT STEAK 9oz 883244 CHEF’S PREMIUM C/C TOP BUTT 8oz 989416
NR/SEL C/C TOP BUTT STEAK 11oz 69228 CHEF’S PREMIUM C/C TOP BUTT 9oz 888367
NR/SEL C/C TOP BUTT STEAK 12oz 69211 CHEF’S PREMIUM C/C TOP BUTT 10oz 975895
NR/SEL C/C TOP BUTT STEAK 16oz 74370 CHEF’S PREMIUM C/C TOP BUTT 11oz 989417
CHEF’S PREMIUM C/C TOP BUTT 12oz 892551
CHEF’S PREMIUM C/C TOP BUTT 14oz 899524
11

16. BEEf RIB CuTS
BONE-IN
Bone-in Ribeye Cowboy Steak
CERTIfIEd ANguS BEEf CHOICE
Aged 21 days before cutting
USDA CH CAB COWBOY STEAK 1-7RIB 10# 141402 USDA CH COWBOY STEAK 1-7RIB 10# 69573
1/4 inch trim
USDA CH CAB COWBOY STEAK 1-7RIB 14oz 141414 USDA CH COWBOY STEAK 1-7RIB 14oz 69574
chine Bone removed USDA CH CAB COWBOY STEAK 1-7RIB 16oz 69318 USDA CH COWBOY STEAK 1-7RIB 15oz 69575
USDA CH CAB COWBOY STEAK 1-7RIB 18oz 906603 USDA CH COWBOY STEAK 1-7RIB 16oz 151516
USDA CH CAB COWBOY STEAK 1-7RIB 20oz 883204 USDA CH COWBOY STEAK 1-7RIB 18oz 883178
USDA CH CAB COWBOY STEAK 1-7RIB 22oz 883203 USDA CH COWBOY STEAK 1-7RIB 20oz 998369
beef facts: USDA CH CAB BONE-IN RIBEYE STEAK
USDA CH CAB BONE-IN RIBEYE STEAK
10#
14oz
70991
883314
USDA CH COWBOY STEAK 1-7RIB
USDA CH BONE-IN RIBEYE STEAK
22oz
10#
883177
162600
USDA CH CAB BONE-IN RIBEYE STEAK 16oz 162516 USDA CH BONE-IN RIBEYE STEAK 14oz 883288
Q: Where does the name USDA CH CAB BONE-IN RIBEYE STEAK 18oz 883206 USDA CH BONE-IN RIBEYE STEAK 16oz 883287
“steak” come from? USDA CH CAB BONE-IN RIBEYE STEAK 20oz 978234 USDA CH BONE-IN RIBEYE STEAK 18oz 883286
A: When the Saxons and the USDA CH BONE-IN RIBEYE STEAK 20oz 879467
Jutes conquered Great Britain, USDA CH BONE-IN RIBEYE STEAK 21oz 262620
they brought with them skills
as cattlemen. The Saxon word
steik means meat on a stick.
The Saxons liked to cook their
beef on a pointed stick over a
campfire.
12

17. BEEf RIB CuTS
BONELESS
Ribeye Lip Off Ribeye Lip On
CERTIfIEd ANguS BEEf SELECT/NO ROLL
USDA CH CAB LIP ON RIBEYE STEAK 10# 171102 NR/SEL LIP ON RIBEYE STEAK 10# 172000
USDA CH CAB LIP ON RIBEYE STEAK 8oz 71058 NR/SEL LIP ON RIBEYE STEAK 8oz 904363 Aged 21 days before cutting
USDA CH CAB LIP ON RIBEYE STEAK 10oz 71059 NR/SEL LIP ON RIBEYE STEAK 8oz 29465
1/4 inch trim
USDA CH CAB LIP ON RIBEYE STEAK 12oz 170112 NR/SEL LIP ON RIBEYE STEAK 10oz 904362
USDA CH CAB LIP ON RIBEYE STEAK 14oz 171114 NR/SEL LIP ON RIBEYE STEAK 12oz 988853 Maximum 1" tail from eye
USDA CH CAB LIP ON RIBEYE STEAK 16oz 171116
USDA CH CAB LIP OFF RIBEYE STEAK 10# 174000 PREmIum
USDA CH CAB LIP OFF RIBEYE STEAK 16oz 883313 CHEF’S PREMIUM RIBEYE STEAKS LIP ON 6oz 883059
USDA CH CAB LIP OFF RIBEYE STEAK 18oz 883106 CHEF’S PREMIUM RIBEYE STEAKS LIP ON 8oz 883058
CHOICE
USDA CH LIP OFF RIBEYE STEAK 10# 176000
CHEF’S PREMIUM RIBEYE STEAKS LIP ON
CHEF’S PREMIUM RIBEYE STEAKS LIP ON
CHEF’S PREMIUM RIBEYE STEAKS LIP ON
8oz
10oz
12oz
882659
883110
883109
beef facts:
USDA CH LIP OFF RIBEYE STEAK 10oz 176010 Q: Small flecks of fat found in
USDA CH LIP OFF RIBEYE STEAK 12oz 176012 lean red beef are an indication
USDA CH LIP OFF RIBEYE STEAK 14oz 883284
that the beef should be tender,
USDA CH LIP OFF RIBEYE WHOLE 12# 898043
juicy and flavorful. What are
USDA CH LIP ON RIBEYE STEAK 10# 71063
these flecks called?
USDA CH LIP ON RIBEYE STEAK 5oz 876503
USDA CH LIP ON RIBEYE STEAK 8oz 173008 A: The small flecks of fat are
USDA CH LIP ON RIBEYE STEAK 9oz 173109 called marbling. The higher
USDA CH LIP ON RIBEYE STEAK 10oz 71064 the grade of beef, the more
USDA CH LIP ON RIBEYE STEAK 12oz 173012 marbling you will find.
USDA CH LIP ON RIBEYE STEAK 14oz 173014
USDA CH LIP ON RIBEYE STEAK 16oz 71066 13

18. BEEf SHORT RIBS,
TERES mAJOR muSCLE
& fLAT IRON STEAKS
Aged 21 days before cutting Block Cut Beef Short Rib Flat Iron Steak
Short Ribs Osso Buco
beef facts:
fLAT IRON STEAKS SHORT RIBS
Q: What is the average daily
consumption of meat per USDA CH CAB FLAT IRON STEAK 10# 34876 CH BEEF SHORT RIBS 8oz 68341
person in the United States? USDA CH CAB FLAT IRON STEAK 4oz 974469 CH BEEF SHORT RIBS 6oz 68342
a) 10oz per person per day USDA CH CAB FLAT IRON STEAK 6oz 974467 BLOCK CUT SHORT RIBS 10# 68347
b) 6oz per person per day
USDA CH CAB FLAT IRON STEAK 7oz 868655 BEEF SHORT RIB OSSO BUCO 10# 34798
c) 3.4oz per person per day?
USDA CH CAB FLAT IRON STEAK 8oz 974468
A: According to the latest from TERES mAJOR muSCLE
the National Cattlemen’s Beef USDA CH CAB FLAT IRON STEAK 10oz 900851
Association, the correct answer USDA CH CAB FLAT IRON STEAK 16oz 899822 VIRGINIA GRILLER STEAKS 10# 201202
is (c) 3.4oz per day. Of that, USDA CH CAB FLAT IRON STEAK 16oz 854370
1.8oz per day is the average
beef consumption.
14

19. mISCELLANEOuS
CuTS
Beef Ragu Aged 21 days before cutting
Strips
Beef Cube Steak
Shaved Sirloin
for Philly Steak
beef facts:
mISCELLANEOuS CuTS
Beef is the #1 food source for
USDA CH CAB BEEF RAGU STRIPS 10# 111025 Protein, Vitamin B12 and Zinc!
BEEF RAGU STRIPS 10# 110026 Not only does beef provide an
BEEF RAGU STRIPS FRZN 10# 110025 excellent amount of nutrients,
there are at least 12 cuts of
FRESH BEEF FOR STEW 10# 57869
beef that are leaner than a
FRESH BEEF CUBE STEAK 10# 35189 skinless chicken thigh and
FRESH BEEF CUBE STEAK 4oz 103504 meet the USDA Labeling
BEEF CUBE STEAK FRZN 4oz 52835 Guidelines for lean or extra
FRESH BEEF CUBE STEAK 5oz 965627 lean. America’s Beef Producers
spend an average of $2 million
BEEF CUBE STEAK FRZN 5oz 17842
on food safety research and
SHAVED SIRLOIN FOR PHILLY STEAK 10# 402268 technology each year.
15

20. Your Licensed Distributor of Certified Angus Beef
7422 rANcO rOAd
ricHMONd, vA 23228
800.755.6641 • www.vfsg.com