Beef Portioned Products by Crest Meats, Hammond, LA

Quality in beef products is a result of breeding, age, and the feeding program. The most flavorful and tender beef begins with animals that are fed rich grain such as corn and are young animals raised for beef production. As of 1974, the USDA allows Holstein or dairy cattle to grade USDA Choice and Prime. Even though these animals enjoy a rich feed program, the inconsistent age of the animal at time of slaughter causes inconsistencies in the tenderness of the end product. As a restaurant operator who wants to serve a consistently high quality product, depending on a USDA Grade such as Choice is no longer sufficient. Ask your supplier where his product was raised, does it include Holstein cattle, and what the animals were fed. If he can't answer these simple questions then you might not be consistently getting the highest quality product.

	Chuck, Square Cut IMPS113. For institution use, the chuck section is used mainly for ground and stewing products
	Rib Primal, IMPS103. The rib section contained rich flavorful cuts with abundant marbling. Institutional cuts from the rib section include, Over Ready Ribs IMPS 109, Ribeye, Lip On IMPS 112A, and Ribeye Roll IMPS 112.
	Loin, Full IMPS 172. The beef loin in utilized in two separate ways; each producing a different variety of products. When the full loin is processed, the products produced are Tenderloin IMPS 189, Striploin IMPS 180, and Sirloin Top Butt IMPS 184.
	Round Primal IMPS 158. The beef round's institutional use is mainly restricted to roasting cuts. The most commonly used institutional cuts are Round, Spare Cut, Shank off (Steamboat Round) IMPS 166A, Top Round IMPS 168, and Bottom (Gooseneck) Round IMPS IMPS 170.