100 Inwood Road Rocky Hill, CT. 06067

Less THAN 8% of beefearns the distinctive Certified Angus Beef® Brand

3%USDA Prime

5%USDA ChoiceModerate marbling

15%USDA ChoiceModest marbling

37%USDA ChoiceSmall marbling

40%USDA Select

Certified Angus Beef ® brand standards exceed those of USDA Prime, Choice and Select graded beef.

Within the Choice grade’s three marbling levels, the majority of beef falls into Small marbling. This is not enough marbling for Certified Angus Beef® brand.

The majority of USDA Choice misses our mark for exceptional juiciness and flavor.

Marbling• Marbling is the main contributor of beef juiciness, flavor, and tenderness.• It is the flecks of fat within the beef• Beef with more marbling can be cooked to higher temperatures and still be juicy.• Our standards require Modest or higher marbling.• Certified Angus Beef® brand must be medium to fine marbling texture. Course marbling can negatively influence palatability.

MaturityBeef harvested at the right time will have superior:• Color, Tenderness, Texture, Firmness • Certified Angus Beef® brand selects only “A” maturity—the most desired beef classification, which is derived from cattle harvested younger than approximately 30 months of age.* • USDA Prime and Choice can include “B” maturity cattle harvested at 30-42 months of age.*

* United States Standards for grades of slaughter Cattle, effective January 31, 1997

USDA quality grades as a percent of federally graded beef. Source: USDA and 2005 National Beef Quality Audit.

Certified Angus Beef® brand • Increases sales

• Grows profits

• Improves customer

satisfaction

• Builds repeat

business

Less THAN 8% of beefLess THAN 8% of beef

April 2013

100 Inwood Road Rocky Hill, CT. 06067

Certified Angus Beef ® Brand Advantages

Questions? Contact Certified Angus Beef LLC at 330-345-2333. • ©2007 Certified Angus Beef LLC. All rights reserved. No.4 - 4/07

No other Angus brand comparesThe Certified Angus Beef ® brand selects for higher quality beef than other Angusbrands. Its 10 science-based specifications are so strict that only 8% of all beefqualifies. As the original Angus brand, it excels in product quality and availabilityand is dedicated to providing innovative services to grow your business.

Brought to you by America’s Angus cattle producers✓ Only brand owned by the American Angus Association’s SM 35,000 cattle ranchers.

✓ Governed by a board of Angus cattle producers.

✓ As a nonprofit division of the American Angus Association, we drive your profits — not ours.

✓ No other brand works closer with cattle producers and feeders to help them raiseexceptional cattle.

The most recognized Angus brand✓ 86% market share of Angus-influenced, top Choice (Modest or higher) USDA

certified programs.

✓ The brand trusted by the world’s top chefs and steakhouses. More than 13,000businesses partner with the brand in 30+ countries.

✓ Independent consumer research shows two out of three consumers recognize thebrand as the best, top-quality beef.

Offering the most product sourcing and pricing options✓ The only brand available from 29 plants with a combined share of the U.S. and

Canadian fed cattle packing base of more than 85%.

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 comes close to matching our marketing services and support.

Custom design services, production-ready television, radio and print advertising,photo and video library, and Web site resources, just to name a few.

✓ Since 1978, more than $140 million dollars have been invested in growing thesupply of high-quality cattle, marketing the brand, educating your employees andprotecting the brand.

✓ Industry leader in training your employees through hands-on programs,technology-based and 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.

3% USDA Prime

5% USDA ChoiceModerate marbling

15%USDA ChoiceModest marbling

37% USDA ChoiceSmall marbling

40% USDA Select

2 11

The Bottom LineMarketing claims that grass-fed beef is healthier or more eco-friendly are a myth. Grain-fed and grass-fed beef are definedby production, marketing and taste distinctions, not bynutritional or environmental differences. The No. 1 reasonconsumers purchase beef is taste. Grain-fed beef, like theCertified Angus Beef ® brand, delivers the superior tasteconsumers desire.

All Cattle are Grass FedCattle spend the majority of their lives in pastures eatinggrass. Grain-fed cattle spend 50-75% of their lives grazingand are on a grain-based diet for a relatively short period oftime—four to six months (only 120-180 days).

Understanding Nutritional ClaimsMarketing claims that grass-fed beef is healthier than grain-fed beef are not true. Statements that grass-fed beef hashigher levels of Vitamin A, Vitamin E, omega-3 fatty acidsand conjugated linoleic acids are accurate; however, thedifferences are not significant enough to impact health.

Beef is an excellent source of zinc, iron and protein, plusmany B vitamins. However, it should not be considered areasonable source of omega-3 fatty acids.

Environmental FactsPasture- or grass-fed meat is perceived to be more eco-friendly than grain-fed beef. However, the time needed togrow an animal on grass to harvest weight is nearly doublethat of grain. This means that energy use and greenhousegas emissions per pound of beef are increased three-fold ingrass-fed cattle.

It is important to understand the entire U.S. agriculturalsector accounts for only 6% of annual U.S. greenhouse gasemissions according to the Environmental ProtectionAgency. Livestock production is estimated at only 2.8% oftotal U.S. emissions.

In total, finishing the current U.S. population of 9.8 millionfed-cattle on pasture would require an extra 60 million acresof land, that’s about the size of Wyoming.

Busting the Grass-fed Beef Myths

Questions? Contact Certified Angus Beef LLC at 330/345-2333. • ©2010 Certified Angus Beef LLC. All rights reserved. No. 11 – 01/10

Based on 16 months at harvest, 150 days on grain

*Source: Cattlemen’s Beef Board BEEF FACT SHEET: Understanding the Different Kinds of Beef in the Marketplace

*

*

Mark Guarnieri-Protein Marketing Specialist-Connecticut &Western Massachusetts

cell 203-464-0238Guy Guarnieri-Protein Marketing Specialist- Connecticut &

Westchester, New Yorkcell 203-410-5671

Grades do count!Reduce your risk of offering a slightly

tough or tougher steak

Source- Oklahoma State University

As a restauranteur you can’t

The Certified Angus Beef Brand reduces the odds of a tough

steak by nearly 300% over USDA Choice.

Licensing is easy!� Ask for complete details on how you can capitalize on the Certified Angus Beef ® brand items you are serving

Certified Angus Beef ® BrandIncrease Sales � Grow Profits

Improve Customer Satisfaction � Build Repeat Business

www.certifiedangusbeef.com

TheCertifiedAngusBeef®

brandisbroughttoyoubygenerationsofcattleproducers.Thesemen,womenandfamiliesarecommittedtoraisingsuperiorqualitybeef.TheyaremembersoftheAmericanAngusAssociationandtheyownthebrand.Theyproudlydeliveryouthebest,biteafterbite.

�Lessthan1in5Angus-influencedcattleearntheCertifiedAngusBeef

®brand.

�TheonlybrandownedbytheAmericanAngusAssociation

®ranchermembers.

�OtherlabelsmightsayAngus,butdon’tconfusethetypeofcattlewithaprovenbrand.

NotallAngusareEqual

Exceeding standards for USDA Prime, Choice and Select graded beef.

Certified Angus Beef ® brand10 science-based specifications

USDA Prime, Choice and Select2 specifications

No neck hump exceeding 2 inches safeguardsagainst Brahman cattle-influence which have morevariation in tenderness

Modest or higher marbling Various marbling specifications for each grade.USDA Select and the majority of USDA Choice donot contain enough marbling to quality for theCertified Angus Beef ® brand (See pyramid).

Medium or fine marbling texture

10- to16-square-inch ribeye area

Less than 1,000 pound hot carcass weight

Less than 1-inch fat thickness

Superior muscling restricts influence of dairy cattle

Practically free of capillary rupture ensuresquality appearance

No dark cutters ensures consistent appearanceand flavor

No specification

No specification, accepts industry extremes of7- to 20-square-inch ribeye area

No specification, may include large carcasses andindustry extremes of 1,250 pound hot carcass weight

No specification

No specification

No specification

No specification

No specification

“A” maturity for each, lean and skeletalcharacteristics—cattle harvested younger thanapproximately 30 months of age

Can include both “A” and “B” maturity cattle. “B”maturity are cattle harvested at approximately30-42 months of age.

Consistent sizing ensures thickersteaks and consistent platepresentation for each customer

1

2

4

56

7

8

9

10

Marbling – the key to flavor

Maturity

Quality Appearance and Tenderness

3

Variation in product size and platepresentation. Accepts all ranges ofribeye and carcass weight.

� The highest quality beef with the greatest availability

� Takes the confusion out of buying beef

� Gives you an advantage over the competition� Ensures product integrity and consistency in every box with the

industry’s most extensive tracking system� The category leader in quality, availability, market share, customer

recognition and marketing support

The Certified Angus Beef ® brand name, marks, and slogans are service/trademarks of Certified Angus Beef LLC. © 2009 All rights reserved. Printed in the U.S.A. 11-104-3/09. 4388

206 Riffel Rd. Wooster, OH 44691-8588 USA • 330-345-2333 • www.certifiedangusbeef.com

Certified Angus Beef ® Brand...your product solution

Aging Adds Value

Questions? Contact Certified Angus Beef LLC at 330-345-2333. • ©2008 Certified Angus Beef LLC. All rights reserved. No.10—8/08

Bottom Line: Fine wine and cheese improve with time, sodoes properly aged beef. Aging increases beef tenderness andintensifies flavor. For the best results, substantial marbling isrequired like the amount present in high-end Choice and Primebeef, such as the Certified Angus Beef ® brand.

Aged to perfectionDuring aging, beef is held at a refrigerated temperature, typical-ly 33o to 36oF, for an extended period of time. That’s when nat-ural enzymes in the meat break down proteins within the mus-cle fibers. This fragmentation improves tenderness and assistsin the formation of more flavorful compounds.

The enzymes start doing their work after harvest, with most ofthe improvement in tenderness occurring within 10 days. Mostbeef sold in supermarkets is aged 5 to 7 days. In foodservice,beef is usually aged 14 to 21 days for more intense flavor. Someprimals, such as top sirloin, benefit from more aging.

Wet Aging� Not all beef is aged, but the clear majority of aged beef is

wet aged. This beef is refrigerated in vacuum packageswhere the air has been removed. Temperature is the mostcritical factor to be controlled.

� Wet-aged beef offers a similar improvement in tenderness todry aging, but dry aging is known for its more intense flavor.

� Wet aging maximizes beef ’s flavor and tenderness yet doesnot require additional trimming or impact yield loss.

� Some restaurants further differentiate themselves throughextensive aging programs.

Dry Aging� The traditional method of aging, dry aging, is a rare art

today. Less than 1% of beef is dry aged.

� Fresh beef primals are stored, without packaging, on racksin open-air coolers. Temperature, airflow and humidity arecontrolled to ensure steakhouse flavor often referred to as“nutty” or “oaky”. Humidity is typically held between 70 to80%. Temperature and humidity, combined with the use ofultraviolet light, controls bacterial growth.

� During dry aging, the meat undergoes dehydration.Moisture evaporates from the outer surface, concentratingthe meat’s flavor inside – much like reducing a sauce.

� The subprimals are carefully trimmed before cutting intosteaks. This combined with dehydration can result in 15%or higher yield loss. Beef with less fat typically loses moreweight and can pick up undesirable cooler odors.

� Dry-aged beef is about 15 to 20% more expensive becauseof yield loss and the cost of maintaining a dedicated dry-aging cooler.

Making the best betterCertified Angus Beef LLCrecommends most cuts beaged 21 days for optimumtenderness, juiciness and fla-vor. Licensed distributorsoffer many options for wetand dry aging as well as cus-tomized aging programs.Aging is a science that takesthe brand’s mouthwateringflavor and juiciness to itsfullest potential.

Tend

erne

ssan

dFl

avor

Tenderness: Postmortem Aging

7 14 21 28

21D

ays

Wet Aging Dry Aging

10 3

Ground Beef

8142366 6/10#AVG CAB BEEF GRND CHUCK FINE 80/20

0864946 2/5 LB CAB BEEF GROUND BULK

8575856 2/10#AVG CAB BEEF GROUND CHUCK FINE 81\19

0864936 2/5 LB CAB BEEF GROUND BULK NIMAN NAT

1319526 64/2.67OZ CAB BEEF GRND PTY CHUCK SLIDER

0864631 1/10 LB CAB BEEF GROUND PTY FLAT 4 OZ

0864621 1/10 LB CAB BEEF GROUND PTY 5 OZ

0864597 1/10 LB CAB BEEF GROUND PTY 6 OZ

0864585 1/10 LB CAB BEEF GROUND PTY 8 OZ

1319510 20/8 OZ CAB BEEF PATTY PR CHUCK FRSH 8 OZ

0864506 1/10 LB CAB BEEF GROUND PTY 10 OZ

0864649 1/10 LB CAB BEEF GROUND PTY THICK 2 OZ

7202831 160/2 OZ CAB BEEF GRND CHUCK PTY THK N JCY

4149514 60/4 OZ CAB BEEF GRND CHUCK PTY THK N JCY

4562583 45/5.33OZ CAB BEEF GRND CHUCK PTY THK N JCY

4149910 30/8 OZ CAB BEEF GRND CHUCK PTY THK N JCY

FRESHBULK

PATTIES

FROZEN

STOCKED

0878985 2/5 LB CAB BEEF GROUND SIGN BLEND 80/20

0725277 20/8 OZ CAB BEEF GROUND SIGNATURE BLEND FRESH

SIGNATURE BLENDBlend of CAB Chuck, Brisket and Steak Tail

4 9

6335485 4/5#AVG CAB BEEF CHUCK SHORT RIB CKD BNLS

5664547 1/8-10# CAB BEEF CHUCK POT ROAST CH CKD

0947267 2/8#AVG CAB BEEF BRISKET CKD SMKD WHL

0271821 4/5 lbs CAB BEEF INSIDE SKIRT FAJ MARN SEAS FZ SIGNTR

6295315 30/5.33OZ CAB BEEF FRITTER CHKN CNTRY FRIED

6296354 54/3 OZ CAB BEEF STEAK PHILLY CAB BRKWY

6296560 40/4 OZ CAB BEEF STEAK PHILLY CAB BRKWY

9789785 32/5 OZ CAB BEEF STEAK PHILLY CAB BRKWY

8308650 2/5LB CAB FRANK ALL BEEF 4X1 6" SKNLS

8308664 2/5 LB CAB FRANK ALL BEEF 8X1 6" SKNLS

8308734 2/5-6 LB CAB FRANK ALL BEEF 12X1 3” SLIDER

8869630 2/5 LB CAB KNOCKWURST BEEF NAT CASING

7242702 4/4.5 LB CAB MEATLOAF CKD WITH GLAZE

7940156 2/5 LB CAB MEATBALL ALL BEEF .5 OZ CKD

Whole Muscle

RIB

CHUCK

TENDERLOIN

STRIP LOIN

TOP SIRLOIN

THIN MEATS

BOTTOM SIRLOIN

ROUNDS

0808697 1/8#AVG CAB BEEF CHUCK SHOULDER CLOD HEART

0808578 1/12#AVG CAB BEEF CHUCK FLAT IRON

8222309 4/16#UP CAB BEEF RIBEYE EXPORT B\I CH

0808537 1/17#AVG CAB BEEF RIBEYE EXPORT

8142002 5/15#UP CAB BEEF RIBEYE LIPON CH

0319725 1/13#AVG CAB BEEF RIBEYE LIPON

0808541 1/14#AVG CAB BEEF STRIPLOIN 1X1

8142101 6/12#AVG CAB BEEF STRIP LOIN 0X1 CH 1/4”TRM

1514884 2/12#DN CAB BEEF STRIP LOIN 0X1 11DN CAB

0319655 1/11#AVG CAB BEEF STRIPLOIN 0X1

6236115 2/6# UP CAB BEEF TENDER PSMO

8757296 6/9-13AV CAB BEEF TOP SIRL BUTT XT

0950913 2/12#AVG CAB BEEF SIRLOIN TOPBUTT XT

4968905 5/2 PC CAB BEEF SIRLOIN CULOTTE MUSCL CAB

7811389 1/15#AVG CAB BEEF TRI TIP FRSH

1418458 4/18#AVG CAB BEEF FLAP MEAT

5350881 1/18#AVG CAB BEEF TOP RND DENUDED

4876090 3/22#AVG CAB BEEF ROUND INS CH 168 1/4" TRM

3389996 1/23#AVG CAB BEEF TOP RND CAB

0882243 2/8#AVG CABBHNP BEEF TOP RND SPLIT & TIED

8755274 4/10-13# CAB BEEF ROUND BTM FLAT 171B

4955662 4/5#AVG CAB BEEF EYE OF ROUND CAB

7851753 1/10-12#AVG CAB BEEF BRISKET

0808564 1/12#AVG CAB BEEF FLANK STEAK

8973503 1/10#AVG CAB BEEF SKIRT OUTSDE PLD

7101989 1/10#AVG CAB BEEF HANGER TENDER FAT-ON

STOCKEDSpeciality

STOCKED

www.certifiedangusbeef.com

8 5

Is cutting your own steaks really cheaper?Cutting your own steaks may seem cheaper, but dig deeper.Cutting your own steaks requires:

✔ Equipment, space and refrigeration dedicated to storinglarger subprimals.

✔ Skilled labor focused on cutting steaks.

✔ Additional staff safety concerns and injury liability.

Do you truly know your current inventory? Portioncontrol solves inventory management problems.

✔ No leftovers or spoilage—and less inventory.

✔ Eliminates labor dedicated to inventory control.

✔ Inventory entrusted to one person.

Portion control is a smart business decision.

✔ It gives restaurants the ability to know the exact portioncost—every time.

✔ The security of knowing that cutting standards aremaintained by the distributor.

✔ Uniform quality and sizing means uniform cooking time.

The Advantages of Portion Control Steaks

Questions? Contact Certified Angus Beef LLC at 330-345-2333. • ©2007 Certified Angus Beef LLC. All rights reserved. No.7 - 1/07

The Bottom LinePortion control steaks are cost effective. While they areperceived to be more expensive than buying subprimals, thereality is cutting steaks in your restaurant requires time, spaceand labor—resources you may not have.

$10/lb.TenderloinSubprimal

$10/lb. Tenderloin Subprimaland all the extra costs

BUSINESS LOST DUETO INCONSISTENCIES

UNDERUTILIZEDBY-PRODUCTS

INVENTORY CONTROL

LABOR+ PLUS +

+ PLUS +

+ PLUS +

+ PLUS +

+ PLUS +

+ PLUS +

+ PLUS +

+ PLUS +

EQUIPMENT

MISCUTS

LARGER STORAGE AREA

SPOILAGE

PORTIONCONTROLIN-HOUSE STEAK CUTTING

$20/lb.CutFilet

$20/lb. Cut Filet

No additionalexpenses

orinvestment

0$What if your steak cutter miscut by an ounce?

What would that mean to your operation?

$20/lb. steak-ready tenderloin8 oz. steak = $10

IN-HOUSE STEAK CUTTING

$10.00/steak

PORTION CONTROL

Cutting your own steaks means yield loss andby-products.

✔ Portion control allows every ounce of beef purchased tobe served.

✔ No trimming or boning necessary.

✔ No need to pay for by-products that aren’t utilized.

What is the true cost ofcutting your own steaks?

$10/lb. tenderloin subprimal cost50% fabrication yield = $20/lb.

$10/8 oz. steak

1 ounce miscut$20/lb. ÷ 16 oz. = $1.25/oz.

$10/steak + $1.25/miscut = $11.25

$11.25/steak

CODE PACK SIZE BRAND DESCRIPTION

8144663 2/6# AVG CAB BEEF PASTRAMI BTM RND8144640 2/6# AVG CAB BEEF CORNED BTM RND PRCK8144774 2/6# AVG CAB BEEF ROAST TOP RND8338713 2/13#AVG CAB BEEF CORNED BRSKT RAW

Deli

6 7

Cut Steaks

7667682 20/8 OZ CABBHNP STEAK CHUCK SHLDR PUB/RANCH

5262181 24/8 OZ CABBHNP STEAK CHUCK FLAT IRON

5170729 16/10 OZ CABBHNP STEAK CHUCK FLAT IRON

CHUCK

0782450 7/18 OZ CABBHNP STEAK RIBEYE B\I FRNCH T\E

6786212 10/14-16Z CABBHNP STEAK RIBEYE B\I FIL

0782470 7/20 OZ CABBHNP STEAK RIBEYE B\I FRNCH T\E

0782494 7/22 OZ CABBHNP STEAK RIBEYE B\I FRNCH T\E

0782514 7/24 OZ CABBHNP STEAK RIBEYE B\I FRNCH T\E

0782534 7/26 OZ CABBHNP STEAK RIBEYE B\I FRNCH T\E

5158425 7/22-24Z CABBHNP STEAK RIBEYE B\I FRNCH

6050813 7/16-18Z CABBHNP STEAK RIBEYE SPLITBN FRCHD

6045415 7/18-20Z CABBHNP STEAK RIBEYE SPLITBN FRCHD

RIB BONE IN

RIB BONE OUT8405342 16/12 OZ CABBHNP STEAK RIBEYE BNLS 0"TL

8405367 12/14 OZ CABBHNP STEAK RIBEYE BNLS 0"TL

5237716 12/16 OZ CABBHNP STEAK RIBEYE BNLS 0"TL

5020316 10/18 OZ CABBHNP STEAK RIBEYE BNLS 0"TL

4864708 12/14 OZ CABBHNP STEAK RIBEYE BNLS 1"TL

0782684 28/6 OZ CABBHNP STEAK STRIP C\C 1\2"TL BSO N\V

0782708 24/7 OZ CAB STEAK STRIP C\C 1\2"TL BSO N\V

0782724 20/9 OZ CAB STEAK STRIP C\C 1\2"TL BSO N\V

4577037 16/10 OZ CABBHNP STEAK STRIP C\C 1\2 TL N\V

4192514 15/12Z AV CABBHNP STEAK STRIP CC N/VEIN .5TL

9209792 12/14OZ CABBHNP STEAK STRIP C\C 1\2"TL N\V

1497759 16/10 OZ CABBHNP STEAK STRIP C\C 1"TL

4986786 16/12 OZ CABBHNP STEAK STRIP C\C 1"TL BSO

9874231 12/14 OZ CABBHNP STEAK STRIP C\C 1"TL

0387231 12/14 OZ CABBHNP STEAK STRIP C\C1\8"1\2"TL BSO

STRIP BONE OUT

Cut Steaks

4923365 20/9 OZ CABBHNP STEAK FILET BRL

9092271 32/5 OZ CABBHNP STEAK FILET C\C

9092198 28/6 OZ CABBHNP STEAK FILET C\C

5235801 24/8 OZ CABBHNP STEAK FILET C\C

FILET

SHORT LOIN5237146 8/18 OZ CABBHNP STEAK PORTER 1\2"TL

5236254 7/24 OZ CABBHNP STEAK PORTER 1\2"TL N\V

0782330 6/30 OZ CABBHNP STEAK PORTER 1\4"TL

6235873 6/40 OZ CABBHNP STEAK PORTER 1\4"TL

5237613 10/16 OZ CABBHNP STEAK TBONE 1\2"TL

5037716 8/18 OZ CABBHNP STEAK TBONE 1\2"TL

5237623 8/20 OZ CABBHNP STEAK TBONE 1\2"TL

TOP SIRLOIN

5131869 28/6 OZ CABBHNP STEAK SIRL TOP BSBALL SKND

5255800 24/8 OZ CABBHNP STEAK SIRL TOP BSBALL SKND

3414000 20/10 OZ CABBHNP STEAK SIRL TOP BSBALL 1\4

0782302 16/11 OZ CABBHNP STEAK SIRL CAP STRIP

0206656 16/10 OZ CABBHNP STEAK SIRLOIN CULOTTE

5257690 24/8 OZ CABBHNP STEAK SIRL CAP STRIP

5083205 16/12 OZ CABBHNP STEAK SIRL TOP C\C SKND

5083165 28/6 OZ CABBHNP STEAK SIRL TOP C\C SKND

5131303 16/12 OZ CABBHNP STEAK SIRL TOP 2\3CUT SKND

HANGER & SKIRT

0788244 20/8 OZ CABBHNP STEAK HANGER TENDER PLD PREM

0789939 16/10 OZ CABBHNP STEAK HANGER TENDER PLD PREM

7667613 28/6 OZ CABBHNP STEAK HANGER TENDER

6316040 20/8 OZ CABBHNP STEAK HANGER TENDER

7997614 16/10 OZ CABBHNP STEAK HANGER TENDER PLD

0789927 14/12 OZ CABBHNP STEAK HANGER TENDER PLD PREM

7354255 14/12 OZ CABBHNP STEAK SKIRT OUTSDE TRIMMED

SHORT RIBS

0781050 10/16 OZ CAB BEEF SHORT RIB 3BN XLN

0781080 9/18 OZ CAB BEEF SHORT RIB 3BN XLN

0782567 10/16 OZ CABBHNP STEAK STRIP C\C B\I 1\2"TL

5003932 14/12 OZ CABBHNP STEAK STRIP C\C B\I 1"TL

8410524 12/14 OZ CABBHNP STEAK STRIP C\C B\I 1"TL

STRIP BONE IN

=stocked items =stocked itemsall others demand statusall others demand status