Broil/Meat Flashcards
Sizes and dimensions
Thickness/Width/Length
6oz Sirloin
3/4-1” x 4-4 1/2” x 3”
2 tsp 1 per side
8oz Sirlion
1-1 1/4” x 5-5 1/2” x 3-3 1/2”
2 tsp 1 per side
11oz Sirloin
1-1 1/4” x 6-6 1/2” x 3-3 1/2”
3 tsp 1 1/2 per side
16oz Sirloin
1 1/4- 1 1/2” x 8 1/2-9 1/2” x 3-3 1/2”
4 tsp 2 per side
24oz Sirloin
1 1/4- 1 1/2” x 9-9 1/2” x 3-3 1/2”
4 tsp 2 per side
6oz Filet
1 1/2-2” x 1 1/2” x 3-3 1/4”
2 tsp 1 per side
8oz Filet
2- 2 1/2” x 2” x 3-3 3/4”
2 tsp 1 per side
10 oz Ribeye
3/4-1” x 7-7 1/2” x 3-3 1/2”
3 tsp 1 1/2 per side
12oz Ribeye
1-1 1/4” x 7-7 1/2” x 3-4 1/2”
3 tsp 1 1/2 per side
16oz Ribeye
1-1 1/4” x 8-8 1/2” x 3-4 1/2”
4 tsp 2 per side
Bone-In
1-1 1/4” x 8-8 1/2” x 3-4 1/2”
4 tsp 2 per side
12-13oz NYS
1-1 1/4” x 6 1/2-7” x 3- 3 1/2”
3 tsp 1 1/2 per side
16oz NYS
1 1/2-1 3/4” x 6 1/2-7” x 3”
4 tsp 2 per side
7-8oz Pork Chops
1-1 1/4” x 5-6” x 3-3 1/2”
Beef Tips
8oz (3/4-1”)
2 tsp
Dilo Bites
4-5oz (3/4 x 1”)
1 tsp
