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122

1. PORTIONCOSTCONTROLiseasyandsimple.Theexactnumberofportionsinapoundofmeatisknownevenbeforethemeatispurchased.Costcontroloneveryserving.

2. THEREISNOWASTE.Everyounceofbeefboughtcanbeserved.Notrimmingorboningbytherestaurantisnecessary.

3. UNIFORMCOOKINGTIMEispossiblebecauseallcutsofanorderofbeefaretheexactsamesize,shapeandweight,theyallrequirethesamecookingtime.Thiseliminatesthechanceofsomecutsbeingoverdonewhileotherareunderdone.

4. LITTLEIFANYLABORisrequired.Onlythecookingjobremainstobedone.Pretreatedcutsarealsoavailable.

5. NOSKILLEDPERSONNELNEEDBEEMPLOYEDforcuttingmeat.Theprocessorpayshighlyskilledmeatcutterstopreparetheportionreadyproductssothecustomerdoesn’thaveto.

6. NODISGRUNTLEDCUSTOMERSbecauseofunevenportions.Theyareallthesamesize.

7. EASIERSANITATIONMAINTENANCE.Thereisnomessofcutting.

8. NOLEFTOVERS.Portionreadycutscanbetakenrightfromtherefrigeratorasthedemandrequires.

9. LESSREFRIGERATIONSPACEISNEEDED.Portionreadycutscomecompactlypackagedforminimumstoragespace.

10.LESSEQUIPMENTisneededtoservemeals,sincenopreparationprevioustocookingisnecessary.

11.UNIFORMQUALITYofbeefisstrictlymaintainedbypurveyorsyoucantrust.

12.SMALLINVENTORYisrequiredThismeansthatfewerdollarsneededtobeinvestedinunusedbeefandwaste

13.NONEEDTOBE“OUT”ofaparticularmeatorder.Asupplyofportionreadybeefonhandmeansthereisaservinginstantlyavailableatanyhour.

14.LOSSDUETOPILFERAGEcanbeeliminated.Theinventorycanbeentrustedtoonepersonandresponsibilityfixed.

15.NOLOSSDUETOSPOILAGE.

16.WITHSTANDARDIZEDPORTIONCONTROL,arestaurateurisabletorunseveralunitsandmaintainqualitycontrol.

17.KitchenstaffcanconcentrateonCREATINGVALUE-ADDEDBEEFDISHESWITHENHANCEDPLATEPRESENTATIONS.Theyhavemoretimetodevotetootherareasoftheoperation.

18.SMALLCASESIZESallowoperatorstofeatureseveralbeefitemsatalowinventorycost.

19.ELIMINATEINJURIESfromknifesorsawswhilecuttingmeat.

20.HACCPREGULATIONSwillsoonbeattherestaurantlevelmakingitverytoughtobeincompliancewhilecuttingmeat.

21.IFYOUAREBUYINGboxedbeefyoupayfullmarketplusprofitonthepoundsofmatthatareunusableordowngradedtotipandgroundbeef.TheprofitatMalcolmMeatsisfiguredonlyonthenetweightofthesteaks.

21 REASONS FOR USING PORTION CONTROL MEAT

132

UsualMarketpricehighandlowtimesthroughoutthecalendaryearonfoodservicebeefsubprimal

TenderloinHighTimes:EarlyJanuary,EarlyMarch,lateApriltoMidMay,November&DecemberLowTimes:MidJanuarytoFebruary,JunethroughOctober

Strip Loin: HighTimes:MaythroughJulyLowTimes:JanuarytomidMarch,lateAugusttoearlyOctober,lateNovemberthroughDecember

Ribeyes:HighTimes:EarlyJanuary,midMaylateOctobertoDecemberLowTimes:MidJanuarytomidApril,JulymidAugusttolateSeptember

Shortloins: HighTimes:MidApriltoearlyAugustLowTimes:January,SeptemberthroughDecember

Top Butts:HighTimes:AprilthroughearlyAugustLowTimes:January,SeptemberthroughDecember

Ball Tips:HighTimes:AprilthroughearlyJuneLowTimes:January,midAugustthroughDecember

Top RoundsHighTimes:MidFebruarythroughMayLowTimes:MidSeptemberthroughDecember

Productstoredatthistemperature 32 33 34 35 36 37 38 39 40

Hasashelflifeofthismanydays

MARKET PRICE HIGHS & LOWS

STORAGE TEMPERATURES FORFRESH AGED BEEF STEAKS

-------------------------------------------------- 21.0-------------------------------------------------- 19.2-------------------------------------------------- 17.4-------------------------------------------------- 15.5-------------------------------------------------- 13.7-------------------------------------------------- 11.9-------------------------------------------------- 10.0-------------------------------------------------- 8.2-------------------------------------------------- 6.3

142

Donotbackdownwhenyouaretoldyouareadollarapoundhigh…remember,

Noonebuysbetterthanwedo!Nooneyieldsbetterthanwedo!Nooneoperatesasefficientlyaswedo!

So, how can your competition be killing you on price?Mostofthetimetheyarebeatingyouwithgrade,tellingthecustomertheyaregivingthemChoicewheninrealitytheyareactuallycuttingandshippingSelect.

Why aren’t their boxes and invoices marked Choice like yours? Are they trying to hide something?Usingnameslike“choice”,“HouseChoice”,“HousePrime”oranythingotherthan“USDAChoice”arejustwaystomaskwhatisreallyinthebox

They can be cutting an inferior breedlikeHolsteinthatdoesgradeout“USDAChoice”butdoesnothavetheflavorandtendernessofnativebeef.

They can be cutting Canadian beefthatgradesinCanadaA,AA,AAAandusingAAAasChoice.OurexperienceisthatAAAwouldbemorecomparabletoourUSDASelect.

They can be cutting a totally different trim specificationthanwhatyourarequoting.Makesureyoulookatthesteaksoutofthecryovactoseeexactlywhatyourcustomerisreceiving.Ifyouarequotingthecustomercentercutswheninrealityheisgettinganend-to-endcut-youwillnevergetthebusiness

PleasestudytheofficialUSDAmarblingphotographsandeducateyourcustomeronmarbling.Thebettereducatedyourcustomeris,thetougheritwillbeforyourcompetitorstopassofflowgrademeatforChoice.

THERE ARE 100 PENNIES IN A DOLLAR!

152

USDA QUALITY GRADESUSDAPrime

MODERATELYABUNDANT

SLIGHTLYABUNDANT

USDASelect

SLIGHT

MODERATE MODEST SMALL

USDAChoice

162

Certified Angus Beef ® Brand Advantages

Questions? Contact Certified Angus Beef LLC at 330-345-2333. • ©2012 Certified Angus Beef LLC. All rights reserved. No. 4 – 2/12

No other Angus brand comparesThe Certified Angus Beef ® brand is the best Angus beef available and a cut aboveUSDA Prime, Choice and Select. Ten standards ensure its incredible flavor,tenderness and juiciness in every bite. Only 1 in 4 Angus cattle meets the brand’shigh standards. As the leading Angus brand, it excels in product quality andavailability and is dedicated to providing innovative services to grow your business.

Brought to you by America’s Angus cattle ranchers� A global brand with a grassroots mission – as a nonprofit division of the

American Angus Association®, we drive your profits not ours.

� Only brand owned by the American Angus Association® and its rancher members.

� Governed by a board of Angus cattle breeders.

� No other brand works closer with cattlemen and women to help them raiseexceptional cattle.

The most recognized Angus brand� The brand is trusted by the world’s top chefs and steakhouses. Nearly 14,000

restaurants and grocery stores feature the brand in the United States and 43other countries.

� The Certified Angus Beef ® brand is the leader in consumer awareness with87% recognition. 1

� Ranking above USDA Prime and Choice, the Certified Angus Beef ® brand isrecognized by consumers as the highest quality grade or brand. 2

Offering the most product sourcing and pricing options� The only brand available from 28 plants with a combined share of the U.S. and

Canadian fed-cattle packing base of more than 80%.

Quality and integrity guaranteed in every box� The only brand to track every pound of beef from the packing plant to consumers.

Unrivaled marketing services to grow your business� No other brand matches our marketing services and support. Custom design

services, production-ready television, radio and print advertising, photo andvideo library, and website resources, just to name a few.

� Industry leader in training your employees through hands-on and technology-based programs, customized tours, and ranch visits.

� Nearly 100 Certified Angus Beef LLC employees, including three PhDs andnine master’s degree professionals in meat, animal science and business, support your efforts.

1 2010 research conducted by Firebox Research & Strategy. 2 2007 research conducted by Shiller, Polo and Benson.

Only 1 in 4

Angus cattle meets the

brand’s high standards

A cutabove

all other Angusbeef

172

Brisket & Shank

Short Plate Flank

Brisket FlatBeef Brisket Brisket Point

Shank Cross Cut

ChuckTop Blade SteakFlat Iron Chuck Roast Chuck Arm Roast

Mock TenderSteak

Mock TenderRoast

Chuck EyeSteak

Chuck EyeRoast

ShoulderClod Roast

Shoulder Center Steak,Ranch Steak

Skirt SteakShort Ribs Flank Steak Flap

Sierra CutCross Rib Roast,English Roast Denver Cut,

Underblade steak

Country-styleChuck Ribs

Chuck ShortRibs

Petite ChuckTender Roast

Shoulder TenderMedallions

SirloinShort LoinSirloin SteakCenter Cut

Sirloin SteakBone-inStrip Steak,Shell Steak Filet of

StripStrip Steak

Filet of SirloinCoulotte Steak

Strip Roast

Filet MignonTenderloinSteak

Tri-tip RoastTri-tip Steak

TenderloinRoast

PorterhouseSteak

Ball Tip RoastBall Tip Steak

T-bone Steak

Hanger Steak,Hanging Tender Bottom Sirloin Flap Meat

RibPrime Rib,Ribeye Roast

Ribeye Steak,Delmonico

Rib SatayFilet of Rib

Stir-fry BeefStew BeefBeef KabobCubed Steak

Fajita Beef

Ground Beef

Grill

KEY

Marinate & Grill

Some photos courtesy of the National Cattlemen’s Beef Association.Visit www.certifiedangusbeef.com for cooking methods and recipe ideas.

Braise

SautéRoast

Cooking time under 30 minutes

Cowboy SteakRibeye Roast

Short RibsRib Steak

Chef Cut RibeyeBack Ribs

Other

RoundTop RoundLondon Broil

Bottom RoundLondon Broil

Rump RoastRound PetiteTender Steaks

Bottom RoundRoast

Top Round Roast

Eye of RoundRoast

Sirloin TipRoast

Butterfly TopRound Steak

Top Round SteakBottom RoundSteak

Eye of RoundSteak

Sirloin TipCenter Roast Sirloin Tip

Center SteakSirloin TipSide Steak

182

TENDERLOIN

PSMO (Peeled, Side Muscle On)Sidemuscleistotallyattached,silverskinison,bellyfatisheavy.

ThisishowwereceivetheTenderloinfromthepackingplants.

ThispictureshowswhatweneedtodototrimtheTenderlointoapeeled/roastreadyTenderloin.

•Thesidemusclethatrunsalongthesideofthetenderloinisremoved.•Thesilverskinisremoved.

•Excessfatonthebellyisscrapedoff.

Thebellywillneverbetotallycleanedtotheleanmeatasyieldswouldbegreatlyreducedandisnotarequirementofcustomers.

SideMuscle

Peeled/RoastReadyTenderloin

SilverSkin&Fat

192

TENDERLOIN FILET

End-to-End Sidemuscle(chain)off,silverskinremoved,wingmuscle(ear,hook)leftintact,1”diameterminimum.

ThesesteaksarecutfromthebuttendoftheTenderloin(whichprovidesaseparationinthesideoftheFiletwhichiscommonlycalledaHeadSteakoraOneSlitMetroFilet)rightthroughthemain

bodyuntilthesurfaceareabecomes1”.

ThiscutisnotasuniformasourCenterCutFiletinheight,butisoffsetbylowerpricesduetoincreasedyield.

Sidemuscle(chain)off,silverskinremoved,1-1/2”diameterminimum,wingmuscle(ear,hook)separatedfromthebarrel.

Steaksaretakenfromboththebarrelandalsothewingmuscle(ear,hook).Thesesteaksareveryconsistentbutduetothefactthatthisspecificationallowsustocutsteaksfromthewingmuscle,our

yieldsincreasewhichkeepsthepricelowerthanaBarrelCutFilet.

End-to-End1190A

Barrel CenterCut1190B

WingMuscle

1 1 02

TENDERLOIN STEAK

End-to-End Sidemuscleoff,skinned.

ThesesteaksarecutfromthebuttendoftheTenderloinrightthroughuntilthesurfaceareabecomes1”.Thiscutisnotasuniformasourcentercutfiletinheightbutisoffsetbylowerpricesduetoincreasedyield.

Center Cut Sidemuscleoff,skinned.

1 1 12

TENDERLOIN

Sidemuscleon,exposedsilverskinremovedonbarrelportion,wingmuscle(ear,hook)leftintact,1-1/2”diameterminimum.

ThisisthemosteconomicalwaytobuyaTenderloinSteakbecausetheyieldisincreasedapproximately25%byleavingthesidemuscleintact.SomeclientswantthesidemuscleonbutdonotwanttheHeadSteaks/TwoSlitMetroFiletssoforanupcharge,wewillfacilitatethisrequest.

TENDERLOIN FILET

Sidemuscleon,silverskinremoved,wingmuscle(ear,hook)leftintact.

ThesesteaksarecutstartingfromthebuttendoftheTenderloin(whichprovidesadoubleseparation[twoslits]inthesideofthefiletbecausethesteakiscutacrossthreeseparatemuscles)providingnormallythreeHeadSteaks/TwoSlitMetroFiletsrightthroughthemainbodymuscle

untilthesurfaceareabecomes1-1/2”.

ThiscutisnotasuniformasourCenterCutfiletinbothshapeandheight.ThiscutispredominatelyusedbythecasualdiningsegmentwherethemenupricedoesnotjustifyaCenterCutFilet.

ThesesteaksarealsousedinBaconWrappedapplicationswhichcanhidetheimperfectionsofthisspecification.

SideMuscle

HeadSteaks/TwoSlitMetroFilets

SideMuscleOn

SideMuscle

On

SideMuscleOnBarrelSteaksHeadSteaks/TwoSlitMetroFilets

1 1 22

STRIPLOIN

ThispictureshowstheStriploinaswereceiveitfromthepackingplants.

Wecanbuythemaswhatisreferredtoasa1x1”(simplymeaningaconsistent1”tailacrosstheStriploin).Backfatthicknesshasnofirmspecificationsoyieldedsteakweightcanvarygreatly.Werarelybuy1x1’stoprocessduetothisinconsistency.A0x1”Striploin(referredtoas“steakready”)hasatailthatstartsat1”andtapersdowntoa0”tailattheveinendoftheStriploin.Thebackfatistrimmedto

1/4”orless.Duetopredictableyields,thisishowwebuyStriploins.

Thispictureshowstheexcessfattrimgoingfroma1x1toa0x1.

1x1Striploin/Boneless

TailSectionBackfat

0x1Striploin(SteakReady)

Fat/TrimOffOfA1x1Striplion

1 1 32

STRIPLOIN

Thispicturesshowsthefattrimandbyproductleanmeatgoingfroma0x1Striplointotheactualcutsteaks.

Eventhoughthe0x1Striploinisconsidered“SteakReady”,thereisstillaconsiderableamountoffattrimandbyproductproducedtogettotheactualcutsteak.

Thispicturesshowsthefinishedcut“NewYork”StripSteaks.

Steaks1-6arebackstrapoffcentercutsteaks.Steaks7and8arebackstraponcentercutsteaks.

Steaks9-11arebackstraponveinsteaks(endcutstripsteaks).

Note:Unlessspeciallyrequestedbythecustomer,USDAallowsaonesidedveinsteak(meaningthesteakwillshowtheveinononesideofthesteakonly,theothersidewillbethecentercutspecification)

tobesoldasacentercutsteak.Thereisanadditionalchargeforthe“novein”specification.

CutSteaks

FatTrimByProductLeanMeat

BackstrapOff

BackstrapOn

Vein

1 2 3 4 5 6

7 8 9 10 11

1 1 42

STRIPLOIN STEAK

Boneless,centercut,backstrapoff,1”tail.

Endcutsonly,1”tail,frozen,backstrapon.

1 1 52

RIBEYE

Boneless,LipOnThispictureshowshowwereceive“Lip-On”Ribeyesfromthepackingplants.

ApproximateLip/“Tail”lengthis2”.

ThispictureshowstheextratrimmingwedototrimtheRibeyedowntothepointwherewecancutsteaks.

Lip/”Tail”

ExcessTailTrim

MoreTrim

1 1 62

RIBEYE

ThispictureshowstheLipOnRibeyecutintosteaks.

TheloinendoftheRibeyeactuallymarriesuptotheStriploinwhichiswhytheLoinEndSteaksontheRibeyeresembleaNewYorkStripSteak.AsyoumovetotheChuckEndoftheRibeye,themeat

becomemorefatty,especiallythekernel“star”fatinthesteaks.

Picture1through12takesyoufromtheLoinEndoftheRibeyethroughtheChuckEnd.

Noticehowthe“Kernelfatbecomesmoreprevalent.AsthegradeoftheRibeyegetsbetter,thiskernelfatbecomesmorepronouncedand,attimes,offensive.Thesesteaksshowa1”tail.

LoinEnd ChuckEnd

LoinEnd

ChuckEndKernelFat“StarFat”

1 2 3 4 5 6

7 8 9 10 11 12

1 1 72

RIBEYE “BONE IN”

ThispictureshowstheBone-InRibSteaksfromtheloinendthroughthechuckend.

“ExportRibeye”ThispictureshowstheBone-InRibeyealsoreferredtoasthe“ExportRibeye”

aswereceiveitfromthepackingplants.

LoinEnd

Bone

KernelFat ChuckEnd

1 1 82

ThispictureclearlyshowswhyFrenchedRibeyeSteaks(evennumbered)areupwardof$2poundhigherinpricethanastandardBone-InRibeyeSteak.TheFrenchedRibeyesteakrequiresit’sownfull

bonewhichyieldsalargeamountofwedgecutbonelessRibeyeSteaks(oddnumbers)thatwehavetosellatadiscount.

OurFrenchedRibeyesteaksarecarefullycutbyhand.Eachsteakisaworkofartandreallybringsexcitementtothediningexperience.Knifecutonly,nosawcuts!

RIBEYE “BONE IN”

RIB STEAK

LoinEnd

ChuckEnd

1

23

45

67

8

9 10 11 1213 14

FrenchedBoneIn

1 1 92

BEEF SHORTLOIN

ThepictureaboveisthewaywereceiveShortloinsfromthepackingplants.

TheShortloinconsistsoftwomajormuscles:theStriploinandtheTenderloin.Outofthissub-primal,weproducePorterhouseSteaks,T-BoneSteaks,Bone-InFiletsandBone-InNewYorkStripSteaks.

Steaks 1 - 4 arestandardPorterhouseSteaksthatincludetheveininthestripsideofthesteak.

Steaks 5 - 7areconsidered“novein”PorterhouseSteaks,duetothefactthatthereisnoveininthestripsideofthesteakyetstillhasatleasta1-1/2”Tenderloindiametermeasuredfromtheboneto

theedgeoftheTenderloin.

Steaks 8 -11areT-BoneSteakswhichmeansthattheTenderloindiametermeasures1to1-1/2”.

Vein

1 2 3

8

4

7

5

6 9 10

11 12 13 14

1202

PORTERHOUSE STEAK

T-BONE STEAK

1/2”Tail

1/2”Tail

12 12

BEEF TOP BUTT SIRLOIN

Thispicturesshowshowthe“HeartMuscle”oftheTopSirloinlookslikeaftertrimmingtoour1/4”trim,“faton”specification.Youwillseethatsomesteakshavemoreexteriorfatthanothersbecause

afterthe“cap”(culotte)muscleisremovedfromtheleftsideofthetopbutt(inthispicture)onlyathinlayerofexteriorfatremains.

ThepicturesshowourTopButtSirloincentercutspecification.ItissimplyasinglesplitdownthecenteroftheTopButtSirloinHeartMuscle.

BonelessMain“Heart”MuscleOnly

1/4”TrimSpecifications

Fat/Trim

12 22

BEEF TOP BUTT SIRLOIN

Thisisthesamelookasourskinnedproductexceptsomefatisleftononeside.Thisdropsthepriceconsiderably.

ThesephotosshowourBaseballCutSirloinSteaks.WesimplysplittheTopButtSirloinHeartMuscletwicewhichproducesthethickersteaksshownhere.

TOP SIRLOIN BUTT STEAK

Thisisthesamelookasourskinnedproductexceptsomefatisleftononeside.Thisdropsthepriceconsiderably.

Fat/Trim

CenterCutBoenless2/3Cut

1/4”Trim

CenterCutBaseballCut

Boneless1/4”Trim

12 32

TOP BUTT SIRLOIN CAP

ThispictureshowsapeeledTopSirloinCapMuscle.Thisisthethirdmosttendermuscleonthebeefcarcassduetothefactthatitisaninactivemuscle.

ThispicturesshowshowweprocesstheSirloinCapmuscletoproduceSirloinCapSteaks.

ThispictureshowsSirloinCapSteakswhichmaybethemostversatileSteakduetoit’stenderness.

BonelessCapMuscle

SirloinCapSteakStrips Tips

1242

BALL TIP

Thismuscleissized2lbs.andupand2lbs.anddownfromthepackingplant.Weofferseveraldifferentvarietiesofsteakscutfromthismuscle.Forpricesensitivecustomers,weleavetheexteriorfatonandwealsoofferthesesteaksskinned.Theyareallmoderatelypricedsotheapplicationsaremanyinfood

service.Idealsteakforfamilystylerestaurants,diners,breakfastapplications,etc.

TheBallTipactuallyconsistsofthreemusclesandthewedgesoffatyouwillseebetweenthemusclesafterthesteaksarecutcan’tberemovedwithoutseparatingthemusclesanddestroyingtheintegrityofthesteak.

BottomSirloin

BottomSirloin

Butt

BottomSirloin

12 52

FLAT IRON STEAK

Secondmosttenderpieceofmeatontheanimal.Fromtheshoulderbutsimilartoflankintexture.

BonelessWhole

Boneless

PUB STEAK

Cut from whole boneless shoulder clod hearts.

12 62

BEEF SHOULDER TENDER

BEEF SHOULDER TENDER STEAKS

SHOULDER MEDALLIONS

TeresMajorBonelessFatOn

SkinnedBonelessChateau

BonelessSkinned

“BistroMedallions”

12 72

BEEF SHORT RIB

Thispictureshowsthe3-BoneShortRibaswereceiveitfromthepackingplants.

ThispictureshowstheShortRibsfromendtoend.

3Bones

12 82

PORK LOIN

HereisapictureshowinghowwereceivethePorkLoinfromthepackingplant.

HereyoucanseethatthePorkLoinistrimmedofexcessfatandthechineboneisremovedpriortocuttingchops.FromtheWholePorkLoin,weproduceRibandLoinPorkChops,LoinOnlyChopsand

RibOnlyChops.

12 92

PORK LOIN

ThispictureshowsthevariationofappearanceinPorkChopsastheyarecutfromtheWholePorkLoin.

Duetothepictureframeconstraints,5chopswereremoved.Chops1-5areconsidered“LoinOnly”ChopswhichresembleBeefPorterhouseSteaks,andChops6-15areconsidered“RibOnly”Chops

whichresembleBoneInRibeyeSteaks.NotethatRibChops12-15containadoublemusclejustlikeaBeefRibeyeMuscle.

Chopsaretrimmedclose,tailsareshortenedto1”maximumlength,chineboneisclipped.

Chopsaretrimmedclose,tailsareshortenedto1”maximumlength,chineboneisclipped.

1302

PORK RIB LOIN

HereisapictureshowinghowwereceivethePorkRibLoinfromthepackagingplant.ThisistheribportionoftheWholePorkLoinaftertheLoinendhasbeenremoved.

ThePorkRibLoinistrimmedofexcessfat,thechineboneisremoved,andthebonesarefrenchedpriortocuttingchopsbetweeneachbone.Theleftsideoftherackshowninthispicturehasbeenfrenched

totheeyeandtherightsideoftherackhasbeenfrenchedtowithin1”oftheloineye.

ThispictureshowsthevariationofappearanceinfrenchedPorkChopsastheyarecutfromthePorkRibLoin.Notethedifferenceinchops1-4astheyarefrenchedtotheeye.Chop5-10havea1”taillength.

13 12

CulinArte'wasfoundedwiththeobjectivetoproducepureandclassicalStockReductionsintheformsofGLACE'Sprovidingchefswiththeluxuryofutilizingpurefoundationswithoutthelabors,time,energy,space,equipmentandinventoryoffrozenbonesnecessarytoproducetheirown.

ItwasnecessaryforCulinArte'tolocatetheirkitchensintheheartoftheupperMidwesttosourcethefreshestrecipesofbonesandtohavetheexcellenceofglacialwaterstoproduceournaturalstockreductions.

NorthernWisconsinisthecenteroftheformulafedvealindustry,theheartofducklingandchickenoperations,excellentaccesstodomesticlambandporkbonerecipes,tremendousbeefoperationsandouruniquesuppliesofselectrecipesofflatfishbonesThekeyelementofourqualitiesresultfromtheutilizationofourFreshBonesRecipes,gas-firedroastedforperfectbrowning,slowsimmeringandskimmingforupto12hours,naturalreductionsofuptoninehours,blendingbatcheslikefinewinestoproduceabsoluteconsistency.WeareculinaryfanaticsrightdowntoourranchdirectMirePoix,FreshParsleyStems(noleaf ),FreshBayLeaves,simmeredinmultiple300galloncentrallyfiredsteamkettleseliminatinganyconcernsforscorching.WehavedesignedandbuiltastateoftheartUSDA/HACCP/FDAfacilityrequiringfulltimeUSDAinspectors.Ifit'snotUSDA,it'snottruestock.CulinArte'istheonlycompanythatproducespurereductionsinseveralspeciesintheworld.

CulinArte’sProductLineTerms:GLACE(inFrench;meansglaze)-thisproductisconsideredatotalreductionandisathickgelatin.Glace’sarepackedinonepoundbricksandanormalportionusedis1/2ozperpansauce.Thepriceperpoundaveragesabout$9.

DEMI GLACE ELITEThisproductisalsoreducedbutnottotheleveloftheGlace.Itispackedin5lbbucketsandthepriceperpoundaveragesabout$8.

DEMI GLACE CLASSIC(inFrench;meanshalfglaze)-thisproductisconsideredahalfreductionandisthickenedwithstarchtoproducearichgravy.Approximately2ozofDemiGlaceisusedperpansauce.Thisproductissoldin16lbbucketsandpricedperpoundaveragesabout$3.50.

Forfurthereducation,productinformationandrecipes,pleasevisitCulinArte’swebsiteatwww.culinarte.orgorcallCulinArte’directat800-542-3032.

WELCOME TO CULINARTE’

1 liebich lane halfmoon ny 12065Albany