Line Check- Broiler Flashcards

1
Q

Filet 10oz

A

+/- .5 oz
CENTER CUT ONLY
Chain Free, no silverskin. No tails or butterfly cuts.

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2
Q

Sliced Filet 10 oz.

A

+/- .5 oz.
Chain free, no silverskin.
Tail cut no less than 2” end.

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3
Q

Filet 8oz.

A

(Lunch)
+/- .5oz
No 3-finger tall cuts, chain free, no silverskin.
BARREL CUT ONLY

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4
Q

Filet 4oz Tournedos

A

NO LESS 4OZ.
Barrel cut, no silverskin, no tails.
1” thickness MINIMUM

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5
Q

Filet 2oz Tournedos

A

NO LESS THAN 2OZ
Barrel cut, no silverskin, no tail.
1” thick

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6
Q

16oz Bone-In Filet

A

+/- .5oz
Free of silverskin.

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7
Q

Bone-In Strip

18oz/ 14oz

A

+/- .5oz
1/8” Fat Cap
Back Strap, tail, aging trimmed & removed.
1.25” minimum.
JACCARDED

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8
Q

Boneless Strip 14oz

A

+/- .5oz
1/8” Fat Cap
Back Strap, tail, aging trimmed & removed.
1.25” minimum.
JACCARDED

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9
Q

Ribeye Steak 22 oz.
(Delmonico)

A

+/- .5oz
1/8” Fat Cap, 1.25” minimum thickness
1 inch French Bone, lip intact
JACCARDED

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10
Q

Ribeye 10oz.

A

(Sandwich Cut)

+/- .5oz
TRIM- 90% Fat free
.25” minimum thickness
JACCARDED

2 equal 5oz pieces OKAY

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11
Q

Ribeye Steak Boneless 14oz

A

+/- .5oz
TRIM- 90% fat free
.25” minimum thickness
JACCARDED

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12
Q

Rack of Lamb

A

4 Double Cut Chops
Total 7-8 bones
Frenched rack is clean and cut into 4 double chops

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13
Q

Veal Chop 16-18oz

A

JACCARDED
No chuck cuts

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14
Q

8oz Burger

A

Pat LaFrieda Patties
Fresh, bright red, no odor.

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15
Q

Nueskes Slab Bacon Steak 8oz.

A

.75” to 1” thick
Cut full width of slab
EXTREMELY JACCARDED

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16
Q

Salmon Filet

A

6oz MINIMUM lunch portion
8oz (+/- .5oz) dinner portion
Firm, bright pink meat
No tail or head cuts
FISH MUST BE ICED
Portioned in day bags

17
Q

Seabass

A

8.5oz
+/- .5oz
2 days removed from cryo pack, 4 days total thawed

18
Q

Tuna Filet

A

6oz MINIMUM lunch portion
8oz (+/- .5oz) dinner portion
Firm, bright RED meat
No tail or head cuts
FISH MUST BE ICED
Portioned in day bags