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CHUCK T-BONE<br />
POT ROAST<br />
SHOULDER POT ROAST *<br />
Boneless<br />
CHUCK POT ROAST<br />
Boneless<br />
SHOULDER STEAK *<br />
Boneless<br />
CHUCK STEAK<br />
Boneless<br />
SHOULDER CENTER *<br />
Ranch Steak<br />
RIB ROAST RIB STEAK RIBEYE ROAST<br />
Boneless<br />
PORTERHOUSE<br />
STEAK<br />
TRI-TIP ROAST * TRI-TIP STEAK *<br />
TOP ROUND STEAK *<br />
ROUND TIP ROAST *<br />
Rib<br />
Chuck<br />
Shank<br />
T-BONE STEAK * TOP LOIN STEAK *<br />
Bone-in<br />
BOTTOM ROUND *<br />
ROAST<br />
ROUND TIP STEAK *<br />
TOP SIRLOIN STEAK *<br />
Boneless<br />
BOTTOM ROUND STEAK *<br />
Western Griller<br />
SIRLOIN TIP CENTER<br />
ROAST *<br />
CHUCK EYE STEAK<br />
Boneless<br />
Disclaimer Zone<br />
SHOULDER PETITE<br />
TENDER *<br />
RIBEYE STEAK<br />
Boneless<br />
TOP LOIN STEAK *<br />
Boneless<br />
EYE ROUND ROAST *<br />
SHOULDER TOP BLADE<br />
STEAK<br />
SHOULDER PETITE TENDER<br />
MEDALLIONS *<br />
BACK RIBS<br />
SIRLOIN TIP CENTER SIRLOIN TIP SIDE<br />
STEAK * STEAK *<br />
SHANK CROSS CUT * BRISKET FLAT CUT * SKIRT STEAK FLANK STEAK *<br />
GROUND BEEF CUBED STEAK BEEF FOR STEW BEEF FOR KABOBS BEEF FOR STIR-FRY<br />
OR FAJITAS<br />
Courtesy of the Cattlemen’s Beef Board and the National Cattlemen’s Beef Association.<br />
Food items available in-<strong>Club</strong> only.<br />
This chart is for educational purposes.<br />
16 SAM’S CLUB Source <br />
Brisket Plate Flank<br />
©2006 Cattlemen’s Beef Board and National Cattlemen’s Beef Association.<br />
Loin<br />
Sirloin<br />
Round<br />
SHOULDER TOP BLADE<br />
STEAK Flat Iron<br />
BONELESS SHORT RIBS<br />
TENDERLOIN ROAST * TENDERLOIN STEAK *<br />
EYE ROUND STEAK *<br />
Key to Recommended<br />
Cooking <strong>Methods</strong><br />
Skillet<br />
Grill or Broil<br />
Marinate &<br />
Grill or Broil<br />
Stir-Fry<br />
Roast<br />
Stew<br />
Braise<br />
Pot Roast<br />
*These cuts meet government<br />
guidelines for “lean” and are<br />
based on cooked servings with<br />
invisible fat trimmed.<br />
Lean is defi ned as less than 10<br />
grams of total fat, 4.5 grams of<br />
saturated fat, and less than 95<br />
milligrams of cholesterol per<br />
serving and per 100 grams (3.5 oz).
Cooking<br />
Meth ods<br />
Disclaimer Zone<br />
Courtesy of the Cattlemen’s Beef Board and the National Cattlemen’s Beef Association. This chart is for educational purposes.<br />
Visit samsclub.com<br />
17
Cooking<br />
Meth ods<br />
A. Beef Tenderloin Steak †<br />
#319747 Market Price<br />
Cooking Tips<br />
Always use an instant-read thermometer to verify<br />
cooking temperatures on ground meat, steaks,<br />
roasts and chops.<br />
Cooking foods properly eliminates certain<br />
bacteria that may be present, such as<br />
E. coli. Heat kills bacteria. Therefore, to be<br />
safe, follow the temperature guidelines on<br />
the cooking charts (pages 17 and 20)<br />
and use an instant-read thermometer<br />
for certainty.<br />
Any bacteria that may be found on the<br />
outside of steaks or roasts will be eliminated<br />
by heating to these internal temperatures.<br />
However, ground beef must be cooked<br />
more thoroughly to an internal temperature<br />
of 160ºF, or until there is no pink and the<br />
juices run clear.<br />
When basting grilled meats, be careful not<br />
to contaminate fully-cooked meats by<br />
reusing leftover marinade or adding sauce<br />
with a brush that has been previously used<br />
D. Ground Chuck †<br />
#290642 Market Price<br />
†Available in <strong>Club</strong>s with a Fresh Meat Department.<br />
18 SAM’S CLUB Source <br />
B. New York Strip Steak †<br />
#319775 Market Price<br />
on raw meats. For safe use on cooked<br />
meats, bring marinades to a rolling boil<br />
for 1 minute.<br />
It’s important when serving large cuts of<br />
meat to let them rest after removing them<br />
from the oven. The internal temperature<br />
will rise about 10 degrees while the fl avorful<br />
meat juices are drawn back into the meat.<br />
Handling and Storage<br />
Wash your hands with hot soapy water for<br />
at least 20 seconds before beginning to<br />
prepare food.<br />
Keep raw meat from coming into contact<br />
with other foods during preparation. Wash<br />
all utensils and surfaces (as well as hands)<br />
with hot soapy water after contact with<br />
raw meat.<br />
Never chop fresh vegetables or salad<br />
ingredients on a cutting board that was used<br />
for raw meat without properly cleaning it<br />
fi rst. If possible, use a separate cutting<br />
E. Sirloin Steak †<br />
#322848 Market Price<br />
Disclaimer Zone<br />
C. Ribeye Steak †<br />
#319852 Market Price<br />
board for the sole preparation of raw meat,<br />
poultry and fi sh.<br />
Store properly-wrapped meat in the<br />
meat compartment or the coldest part of<br />
the refrigerator.<br />
Thaw meat in the refrigerator (or in the<br />
microwave on “defrost”). Do not thaw meat<br />
on the kitchen counter.<br />
Do not wait for leftovers to cool at room<br />
temperature. Instead, refrigerate them in<br />
small containers within one hour of cooking.<br />
Always keep the refrigerator between 35ºF<br />
and 40ºF and the freezer at 0ºF or below.<br />
Use a refrigerator thermometer for accuracy.<br />
Prevent freezer burn (i.e., damage caused<br />
by exposure to oxygen) by rewrapping<br />
meat in air-tight, moisture-proof wrapping<br />
(heavy-duty aluminum foil) and then put<br />
the wrapped meat into plastic freezer bags.<br />
Label and date all packages.<br />
F. Pork Loin Back Ribs †<br />
#323849 Market Price
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