Line Check- Broiler Flashcards
Filet 10oz
+/- .5 oz
CENTER CUT ONLY
Chain Free, no silverskin. No tails or butterfly cuts.
Sliced Filet 10 oz.
+/- .5 oz.
Chain free, no silverskin.
Tail cut no less than 2” end.
Filet 8oz.
(Lunch)
+/- .5oz
No 3-finger tall cuts, chain free, no silverskin.
BARREL CUT ONLY
Filet 4oz Tournedos
NO LESS 4OZ.
Barrel cut, no silverskin, no tails.
1” thickness MINIMUM
Filet 2oz Tournedos
NO LESS THAN 2OZ
Barrel cut, no silverskin, no tail.
1” thick
16oz Bone-In Filet
+/- .5oz
Free of silverskin.
Bone-In Strip
18oz/ 14oz
+/- .5oz
1/8” Fat Cap
Back Strap, tail, aging trimmed & removed.
1.25” minimum.
JACCARDED
Boneless Strip 14oz
+/- .5oz
1/8” Fat Cap
Back Strap, tail, aging trimmed & removed.
1.25” minimum.
JACCARDED
Ribeye Steak 22 oz.
(Delmonico)
+/- .5oz
1/8” Fat Cap, 1.25” minimum thickness
1 inch French Bone, lip intact
JACCARDED
Ribeye 10oz.
(Sandwich Cut)
+/- .5oz
TRIM- 90% Fat free
.25” minimum thickness
JACCARDED
2 equal 5oz pieces OKAY
Ribeye Steak Boneless 14oz
+/- .5oz
TRIM- 90% fat free
.25” minimum thickness
JACCARDED
Rack of Lamb
4 Double Cut Chops
Total 7-8 bones
Frenched rack is clean and cut into 4 double chops
Veal Chop 16-18oz
JACCARDED
No chuck cuts
8oz Burger
Pat LaFrieda Patties
Fresh, bright red, no odor.
Nueskes Slab Bacon Steak 8oz.
.75” to 1” thick
Cut full width of slab
EXTREMELY JACCARDED
