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Beefacts Manual for Foodservice
This manual provides information on purchasing, cooking, costing, food safety and much more. NOTE: THE PDF OF THIS MANUAL IS A 24 MEGABYTE FILE - NOT RECOMMENDED FOR DOWNLOAD BY DIAL-UP BROWSERS. To purchase a hard copy, please download and mail or fax back the Beefacts Manual Order Form. Price: $10.00 + GST/copy.
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Beefacts Manual Order Form
Please download this form, complete and mail with your cheque to receive your printed copy of the Beefacts Manual for Food Service
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BUYB:Meeting the challenge-Winter 2003
NEW
The latest issue of BIC's quarterly foodservice newsletter contains interesting articles, an innovative recipe, detailed information about beef cuts and industry updates. If you would like to receive back issues, please indicate in the "Comments" section when you check out.
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Canadian Beef Foodservice Cuts Guide
A colour-coded chart with photos of foodservice cuts, identified by carcass location and best result cooking method. Explainations on grading, aging and inspection included.
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Canadian Beef Grading (for Foodservice)
This factsheet shows the difference between all the beef grades plus includes information on government meat inspection policies.
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Food Cost vs. Contribution Margin
This sheet is available to distributors, suppliers and operators to help better understand the difference between food costs and contribution margin.
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Safe Food Handling Brochure
Important information outlining the proper steps to handle beef safely.
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Steak Cooking Video for Foodservice
For restaurant operators, a video demonstrating how to handle, store and cook steaks. Running time approx. 12 minutes.
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Steak Doneness Waiter cards (30 cards/set)
From our steak kit, 30 laminated cards for servers with photos and descriptions of steak doneness levels, along with facts about Canadian beef.
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Steak Kit
Improve your customer's satisfaction with their steak meals with this resource kit for your serving and ktchen staff. Includes a Steak Doneness Poster, 30 Steak Doneness Waiter Cards and a Steak Brochure. Kit contents can also be ordered individually.
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Steak Kit: Steak Brochure (1 each)
From the steak kit, a 6 page brochure with everything you need to know about ordering, handling, cooking and serving steak in your operation.
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Steak Kit: Steak Doneness Poster (1 each)
From the steak kit, a laminated poster for your serving and ktichen staff with photos and descriptions fo the levels of steak doneness from blue rare to well done.
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Technical Sheet: A Set of 8
Order a complete set of 8 technical sheets comprising of Ball Tip, Tri Tip, Flap Meat, Flat Iron, Flank, Skirt Steak, Inside Round and Bottom Round Flat. Technical sheets can also be ordered individually.
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Technical Sheet:Ball Tip
BIC has developed a series of technical sheets for some of the secondary
beef cuts that may be unfamiliar to foodservice operators. Each 8 1/2 x 11
sheet contains technical handling and specification information. The back of
each sheet has recipe ideas and merchandising suggestions.
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Technical Sheet:Bottom Round Flat
BIC has developed a series of technical sheets for some of the secondary
beef cuts that may be unfamiliar to foodservice operators. Each 8 1/2 x 11
sheet contains technical handling and specification information. The back of
each sheet has recipe ideas and merchandising suggestions.
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Technical Sheet:Flank
BIC has developed a series of technical sheets for some of the secondary
beef cuts that may be unfamiliar to foodservice operators. Each 8 1/2 x 11
sheet contains technical handling and specification information. The back of
each sheet has recipe ideas and merchandising suggestions.
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Technical Sheet:Flap Meat
BIC has developed a series of technical sheets for some of the secondary
beef cuts that may be unfamiliar to foodservice operators. Each 8 1/2 x 11
sheet contains technical handling and specification information. The back of
each sheet has recipe ideas and merchandising suggestions.
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Technical Sheet:Flat Iron
BIC has developed a series of technical sheets for some of the secondary
beef cuts that may be unfamiliar to foodservice operators. Each 8 1/2 x 11
sheet contains technical handling and specification information. The back of
each sheet has recipe ideas and merchandising suggestions.
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Technical Sheet:Inside Round
BIC has developed a series of technical sheets for some of the secondary
beef cuts that may be unfamiliar to foodservice operators. Each 8 1/2 x 11
sheet contains technical handling and specification information. The back of
each sheet has recipe ideas and merchandising suggestions.
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Technical Sheet:Skirt Meat
BIC has developed a series of technical sheets for some of the secondary
beef cuts that may be unfamiliar to foodservice operators. Each 8 1/2 x 11
sheet contains technical handling and specification information. The back of
each sheet has recipe ideas and merchandising suggestions.
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Technical Sheet:Striploin Medallions
BIC has developed a series of technical sheets for some of the secondary
beef cuts that may be unfamiliar to foodservice operators. Each 8 1/2 x 11
sheet contains technical handling and specification information. The back of
each sheet has recipe ideas and merchandising suggestions.
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Technical Sheet:Tri Tip
BIC has developed a series of technical sheets for some of the secondary
beef cuts that may be unfamiliar to foodservice operators. Each 8 1/2 x 11
sheet contains technical handling and specification information. The back of
each sheet has recipe ideas and merchandising suggestions.
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