The Certified Angus Beef® Program was formed in 1978 to provide assurances of beef quality and flavor to consumers, who during the 1970’s were largely dissatisfied with beef quality. It was a venture that strengthened relationships between the American Angus Association, beef producers, packers and distributors.
Generations of America’s farmers and ranchers do the selecting, raising and feeding so their licensed restaurant and grocery store partners can offer the very best Angus beef available. You will taste the difference – and so will your family!
Not all Angus is equal. Other labels may say Angus, but that’s where the similarities end. The difference is in the flavor. And that’s where Certified Angus Beef® brand sets the bar. Beef must pass 10 stringent quality specifications to earn the brand’s premium mark, ensuring you always enjoy flavorful, tender, juicy cuts of beef. Every pound of Certified Angus Beef® product is tracked for assured product integrity. The Certified Angus Beef® brand – truly Angus beef at its best.
What Is A Casino Roast Beef
We are proud to offer Certified Angus Beef®.
Products available from Sierra Meat and Seafood:
Chucks
Mukwa Bar & Grill is tucked away in the cozy Odawa Casino in Mackinaw City. Home of the famous signature Odawa burger and prime rib special. Offering a variety of American cuisines and a. Ingredients 3 pounds beef eye of round roast ½ teaspoon kosher salt ½ teaspoon garlic powder ¼ teaspoon freshly ground black pepper.
- Chuck Roll
- Clod Heart/Casino Roast
- Ground Chuck
- Ranch Steak
Ribs
- Rib, Bone-In
- Ribeye
Loins
- Ball Tip
- Brochettes
- Cube Steak
- Culotte
- Porterhouse
- Pub Steak
- Shortloin
- Striploin
- Stroganoff
- T-Bone Steak
- Tenderloin
- Top Sirloin
- Tri-tip
Top Rounds
- Bottom Round
- Eye of Round
- Steamship Round
Brisket/Plate/Flank
- Brisket
- Flank Steak
- Skirt Steak
Miscellanous Cuts
- Bistro Steak
- Old Fashioned Patties
- Ground Wagyu Patties
- Stew
The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles.[1] The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck subprimal cuts. It is often divided into its three separate muscle cuts for retail sale.[2]
Beef clod, along with beef brisket, is historically the foundation of Central Texas-style barbecue, as epitomized by Kreuz Market in Lockhart, Texas, where the clod has been prepared since 1900 by long, slow smoking.[3] Beef clod may also be prepared with moist heat or braising.[4][5]
Shoulder tender[edit]
A shoulder tender[6][7] also called beef shoulder petite tender,[8]beef shoulder tender petite roast,[9]bistro filet, rat or teres major steak[6][7] is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the tenderest beef muscles and is said to be 'white-tablecloth quality',[6][10] being a similar quality to filet mignon, but less expensive.[11] It is seldom used, as it requires skill to extract.[6] It is known as petite tender medallion, petite tender[9] or tender medallions if sliced into medallions (after being roasted or grilled whole).[8][10] It is shaped like a pork tenderloin,[10] and weighs 8 to 10 ounces (230 to 280 g).[8]
The flat iron steak lies above it, and is distinct from this steak, as it is formed from different muscles: teres minor and infraspinatus.
See also[edit]
References[edit]
- ^Culinary Institute of America & Thomas Schneller (2009). Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization. Cengage Learning. pp. 66–68. ISBN9781428319943. Retrieved 16 May 2018.
- ^Adam Danforth (2014). Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering. Storey Publishing. pp. 165–183. ISBN9781612121833. Retrieved 16 May 2018.
- ^Steven Raichlen (2003). BBQ USA: 425 Fiery Recipes from All Across America. Workman Publishing. pp. 164 - 166. ISBN9780761120155. Retrieved 16 May 2018.
beef clod.
- ^John Perkins (1796). Every Woman Her Own House-keeper; Or, The Ladies' Library: Containing the Cheapest and Most Extensive System of Cookery Ever Offered to the Public. James Ridgway. pp. 66 - 67. Retrieved 16 May 2018.
beef clod.
- ^Bruce Aidells & Denis Kelly (2001). The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal. Houghton Mifflin Harcourt. pp. 190–192. ISBN9780547347608. Retrieved 16 May 2018.
- ^ abcd'U.S. Wellness Meats — Our Animals Eat Right So You Can Too'. US Wellness Meats. Retrieved 2010-06-05.
- ^ ab'Deli Brands of America - Product View'. Deli Brands of America. 2007. Archived from the original on 2011-07-09. Retrieved 2010-06-05.
- ^ abc'BCC - Beef Shoulder Petite Tender'. Beef Culinary Center. Cattlemen's Beef Board and National Cattlemen's Beef Association. Retrieved 2010-06-05.
- ^ ab'BIG - Petite Tender'. Beef Innovations Group. Cattlemen's Beef Board and National Cattlemen's Beef Association. Archived from the original on 2008-06-05. Retrieved 2010-06-05.
- ^ abcBeriau, Mickey (2001-09-01). 'What's Your Beef?'. Food Product Design. Virgo Publishing LLC. Retrieved 2010-06-05.
- ^Friedland, Ann (2004-01-01). 'Beef Stakes'. Food Management. Penton Media Inc. Archived from the original on 2010-02-21. Retrieved 2010-06-05.
External links[edit]
- [1] Contains information, recipes, cooking instructions and nutritional information
Casino Roast Beef