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skirt steak: Beef Cuts CHUCK AND RECOMMENDED SIRLOIN ROUND BRISKET PLATE FLANK COOKING METHODS CHUCK RIB LOIN SIRLOIN ROUND OTHER Top Sirloin SteakEA Top Round Steak Kabobs Cross Rib Chuck Roast Ribeye Roast, Bone-In Porterhouse Steak Blade Chuck Roast Blade Chuck Steak Ribeye Steak, Bone-In T-Bone SteakA Strips Shoulder Roast Sirloin Steak Bottom Round Roast Shoulder Steak Top Sirloin Petite EA Roast Strip Steak,AN Bone-In Bottom Round E Steak 7-Bone Chuck Roast Back Ribs Cubed Steak Ranch SteakEA Bottom Round EA Rump Roast Top Sirloin Filet EA Chuck Center Roast Stew Meat Ribeye Roast, Boneless Strip Steak, Boneless Eye of Round EA Roast Chuck Center Steak Strip Petite Roast EA Ribeye Steak, Boneless Shank Cross Cut Flat Iron Steak Coulotte Roast Eye of Round Steak Ribeye Cap Steak Tri-Tip Roast EA Strip Filet C Ground Beef and Ground Beef Patties Denver Steak Top Blade Steak Petite Tender EA Roast Ribeye Petite Roast E Tenderloin Roast EA Tri-Tip SteakEA Chuck Eye Roast BRISKET PLATE & FLANK Petite Tender EA Brisket FlatEA Skirt Steak Ribeye Filet EA Tenderloin Filet Petite Sirloin Steak Chuck Eye Steak Medallions -E Sirloin Bavette Flank Steak* EA Country-Style Ribs Short Ribs, Bone-In Brisket Point KEY TO RECOMMENDED COOKING METHODS GRILL OR BROIL SLOW COOKING ROAST STIR-FRY Short Ribs, Bone-In* SKILLET- TO-OVEN SKILLET BEEF *MARINATE BEFORE COOKING FOR BEST RESULTS IT'S WHAT'S FOR DINNER AThese cuts meet the government guidelines for lean, based on cooked servings, visible fat trimmed. Funded by the Beef Checkoff. 2013 Cattlemen's Beef Board and National Cattlemen's Beef Association All lean beef cuts have less than 10 grams of total fat, 4 aturated fat 5 milligrams of cholesterol per 32-oz serving. Based on cooked servings, visible fat trimmed.
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skirt steak: Beef Cuts CHUCK AND RECOMMENDED SIRLOIN ROUND BRISKET PLATE FLANK COOKING METHODS CHUCK RIB LOIN SIRLOIN ROUND OTHER Top Sirloin SteakEA Top Round Steak Kabobs Cross Rib Chuck Roast Ribeye Roast, Bone-In Porterhouse Steak Blade Chuck Roast Blade Chuck Steak Ribeye Steak, Bone-In T-Bone SteakA Strips Shoulder Roast Sirloin Steak Bottom Round Roast Shoulder Steak Top Sirloin Petite EA Roast Strip Steak,AN Bone-In Bottom Round E Steak 7-Bone Chuck Roast Back Ribs Cubed Steak Ranch SteakEA Bottom Round EA Rump Roast Top Sirloin Filet EA Chuck Center Roast Stew Meat Ribeye Roast, Boneless Strip Steak, Boneless Eye of Round EA Roast Chuck Center Steak Strip Petite Roast EA Ribeye Steak, Boneless Shank Cross Cut Flat Iron Steak Coulotte Roast Eye of Round Steak Ribeye Cap Steak Tri-Tip Roast EA Strip Filet C Ground Beef and Ground Beef Patties Denver Steak Top Blade Steak Petite Tender EA Roast Ribeye Petite Roast E Tenderloin Roast EA Tri-Tip SteakEA Chuck Eye Roast BRISKET PLATE & FLANK Petite Tender EA Brisket FlatEA Skirt Steak Ribeye Filet EA Tenderloin Filet Petite Sirloin Steak Chuck Eye Steak Medallions -E Sirloin Bavette Flank Steak* EA Country-Style Ribs Short Ribs, Bone-In Brisket Point KEY TO RECOMMENDED COOKING METHODS GRILL OR BROIL SLOW COOKING ROAST STIR-FRY Short Ribs, Bone-In* SKILLET- TO-OVEN SKILLET BEEF *MARINATE BEFORE COOKING FOR BEST RESULTS IT'S WHAT'S FOR DINNER AThese cuts meet the government guidelines for lean, based on cooked servings, visible fat trimmed. Funded by the Beef Checkoff. 2013 Cattlemen's Beef Board and National Cattlemen's Beef Association All lean beef cuts have less than 10 grams of total fat, 4 aturated fat 5 milligrams of cholesterol per 32-oz serving. Based on cooked servings, visible fat trimmed.
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skirt steak: AND RECOMMENDED CHUCK SIRLOIN ROUND BRISKET COOKING METHODS ROUND CHUCK RIB LOIN SIRLOIN OTHER Porterhouse Steak Top Sirloin SteakE Top Round Steak* EKabobs* lade Chuck Roast Cross Rib Chuck Roast Ribeye Roast, Bone-In Blade Chuck Steak* Shoulder RoastRibeye Steak, Bone-In T-Bone Steak ESirloin Steak Bottom RoundStrips Roast Shoulder Steak"。 Strip Steak, Top Sirloin Petite Bottom RoundCubed Stealk 7-Bone Chuck Roast Back Ribs Bone-In Roast Steak* Chuck Center Roast Ranch SteakEA Ribeye Roast, Boneless Strip Steak, EATop Sirloin Filet E Boneless Bottom Round Stew Meat Rump Roast 自ー曰 Chuck Center Steakt o SteakRibeye Steak Boneless Strip Petite s oast Roe S Eye of Round E Shank Cross CutE Chuck Center SteakFlat Iron Steak Top Blade Steak Ribeye Cap Steak Strip FiletE Tri-Tip RoastE Eye of Round Steak Denver Steak Ground Beef and Ground Beef Patties Chuck Eye RoastPetite TenderRibeye Petite Roast A Tenderloin RoastTri-Tip Steak EA Roast BRISKET PLATE & FLANK Brisket Flat @ Skirt Steak" Chuck Eye Steak Petite Tender Medallions Ribeye Filet 目白 Tenderloin Filet Petite Sirloin Steak Sirloin Bavette Flank Steak" Country-Style Ribs Brisket Point Short Ribs, Bone-In KEY TO RECOMMENDED COOKING METHODS GRILL OR BROIL SLOW COOKING STIR-FRY ROAST Short Ribs, Bone-In* SKILLET TO-OVEN SKILLET BEEF MARINATE BEFORE COOKING FOR BEST RESULTS IT'S WHAT'S FOR DINNER EA These cuts meet the government g based on cooked servings, visible fat trimmed s for lean, Funded by the Beef Checkoff 02013 Cattlemen's Beef Board and National Cattlemen's Beef Association
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skirt steak: L.i IR GRILLED 12OZ BONE-IN TENDERLOIN 52 CAYM1US-SUİSUN GRAND DURIF PETITE orth and soddle leather PAN SEARED 100Z WAGYU SKIRT STEAK 48 Entrées RED SCHOONER VOYAGE 5 BY CAYMUS, MALBECNV Appetizers Rutbherfored California 18 SHRIMP COCKTAIL STEAK AND FRITES 42 o WILD CAUGHT JUMBO dense cark rec this wine openS uP with the scent of ripe plums contit cCamparm tomato, watercress and cherrnes lavered with hints of dark chocolate Burgers & Sandwiches BAO BUNS 17 CHILEAN SE 55 44 LED 180Z BONE IN CONBOY RIBEYE 54 USTIN CABERNET SAUVIGNON 2016 Peach 88a sauce. tomato aso Robles. California 18 Dark red with a crimson hue Aromas of raspberry che and an assortment of spice vanilla and leather make Roasted wild cauaht prawns. arilled octopus, clams, lobster bisque. lled baguette RUSTIC TOMATO BRUSCHETTA 13 olive tapenade, parmesan, basil, extra virgin olive oil, 8 year aged balsamic vinegar ASPARAGUS AND ENGL parrnesan, Ligurian。!ive oil HOUSE GROUND FILET MIGNON BURGERr ILLED 200Z PORTERHOUSE 6O RISOTTO 28 TRA DAOUCABERNET SAUVIGNON 2016 Califormia 32 Pistachio count es, drie TUR poached pea skan cod, crispy fries. Charred Meyer lenon. malt vinegar rtar firm. fine grained tannins provide amp B. s of boysenberrx black cherry licorice and bu SAUCES 2 Entrée Salads oasted potato oun, purole cabibage sta.bids etuce.ellan 8 BEARNAISE ket Price) utcher selection hef HORSERADISH CREAM BEAUJOLAIS Desserts GREEN PEPPERCORN CHIMICHURRI CHOPPED COBB 19 Romaine, tomato, smoked bacon, chicken breast, organi ASPARAGUS glish cucum ber, bleu cheese crumble, avocado, Applewood Soups CHEF'S SEASONAL INSPIRATION 9 ROOMS PEACH C ng Peach compore GRILLED CHICKEN CAESAR 19 Romaine, croutons, parmesan, Spanish white anchovy f FRENCH ONION 10 Melted Gruyere, herb croutons CHOCOLATE CHIP BROWNI Port wine poached cear.vaniia D STEAK TEMPERATURE RARE Very Red Cool Center MEDIUM RARE R FLOWER STRAWBERRY PANNA : Roasted simonds.strawoe BABY SPINACH 16 Grilled nectarines, goat cheese, toasted almonds, mint- ed. Warm Center red wine vinaigrette MEDIUM WELL Shighth Pink Center Brdled Thronshont No MEDIUM Pink Center SEASONAL ASSOR FRIES Denotes menu item is Gluten Free Pink Consuming raw or undercooked meats. poultry. seafood, shelifish, or eggs may increase your risk of food borne iliness, especially if you have a medical condition service charge/gratuity of 18% will be added for parties of six guests or more
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skirt steak: Beef Cuts AND RECOMMENDED LOIN BRISKET COOKING METHODS LOIN Porterhouse Steak Top Sirloin SteakE Top Round SteakEKabobs CHUCK RIB SIRLOIN ROUND OTHER Cross Rib Chuck Roast Ribeye Roast, Bone-In lade Chuck Roast Blade Chuck Steak Shoulder Roast Ribeye Steak, Bone-In T-Bone Steak ESirloin Steak Bottom RoundStrips Roast Shoulder Steak" Strip Steak, Bone-In Top Sirloin Petite Roast Bottom Round Steak D 7-Bone Chuck Roast CubedSteak Chuck Center Roast Ranch SteakEA Ribeye Roast, Boneless Strip Steak, EATop Sirloin Filet Boneless Bottom Round Stew Meat 一曰 Rump Roast Chuck Center Steak Flat Iron Steak Ribeye Steak, Boneless Strip Petite Roa Coulotte Roast Eye of Roast Shank Cross Cut Φ1 Round Denver Steak Top Blade Steak Ribeye Cap Steak Strip Filet E Tri-Tip RoasEye of RoundGround Beef and Steak Ground Beef Patties Chuck Eye RoastPetite TenderR Ribeye Petite ast ETenderloin RoastTri-Tip Steak EA Roast BRISKET PLATE & FLANK Ribeye Filet D 自白 Tenderloin Filet。 Chuck Eye Steak Skirt Steak" Petite Tender Medallions Petite Sirloin Steak Brisket Flat Country-Style Ribs Short Ribs, Bone-In Sirloin Bavette Brisket Point Flank Steak EA KEY TO RECOMMENDED C00KING METHOOS GRILL COOKING SLOW STIR-FRYROAST Short Ribs, Bone-In* SKILLE SKILLET TO-OVEN BEEF MARINATE BEFORE COOKING FOR BEST RESULTS IT'S WHAT'S FOR DINNER These cuts meet the government guidelines for lean. ツbased on cooked servings, visible fat trimmed. Funded by the Beef Checkoff ©2013 Cattlemen's Beef Board and National Cattlemen's Beef Association
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skirt steak: CHUCK AND RECOMMENDED COOKING METHODS LOIN Porterhouse Steak Top Sirloin SteakE Top Round Steak*EKabobs BRISKET PLATE CHUCK RIB SIRLOIN ROUND OTHER Cross Rib Chuck Roast Ribeye Roast, Bone-In lade Chuck Roast Blade Chuck Steak Shoulder RoastRibeye Steak, Bone-In T-Bone Steak ESirloin Steak Bottom RoundStrips Roast 7-Bone Chuck Roast Shoulder Steak* Back Ribs Strip Steak, ② Bone-In Top Sirloin Petite Roast Bottom Round D Steak CubedSteak Chuck Center Roast Ranch SteakEA Ribeye Roast, Boneless Strip Steak, EATop Sirloin FiletE Bottom Round Stew Meat Boneless Rump Roast Chuck Center SteakFlat Iron Steak Ribeye Steak, Boneless Strip Petite Roast E Coulotte Roast Round Shank Cross Cut Eye of Roast Top Blade Steak Riap Steak Strip Filet Tri-Tip RoasEye of RoundGround Beef and Denver Steak Steak Ground Beef Patties Chuck Eye RoastPetite TenderRibeye Petite Roast EA Tenderloin RoastTri-Tip Steak EA Roast BRISKET PLATE & FLANK Chuck Eye Steak Skirt Steak" Petite Tender Medallions Ribeye Filet Tenderloin Filet Petite Sirloin Steak Brisket Flat Country-Style Ribs Short Ribs, Bone-In Sirloin Bavette Brisket Point Flank Steak" KEY TO RECOMMENDED COOKING METHODS GRILL COOKING SLOW BROIL STIR-FRY ROAST Short Ribs, Bone-In* SKILLE SKILLET TO-OVEN BEEF MARINATE BEFORE COOKING FOR BEST RESULTS IT'S WHAT'S FOR DINNER These cuts meet the government guidelines for lean. based on cooked servings, visible fat trimmed. Funded by the Beef Checkoff ©2013 Cattlemen's Beef Board and National Cattlemen's Beef Association
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When u go to a restaurant and there aren't any vegan options so you order a big ass French fry smh. la nyc miami southbeach banter toronto vegan youtakingthepiss cali toronto atown atl dubai boston dmv jamaica seattle govegan htown jersey nj 🤘🏾: CRUDOS Yellowfin Tuna Mango, shaved Avocado, Cilantro Aioli Cured Wild Salmon Roasted Potato, Horseradish Cream, Pickled Onion, Cucumber Smoked Trout Roe Prime Beef Tartare Cured Eeg Yolk, Capers SANDWICHES Lomito Prime Beef Handmade Pita Bread, Tomato, Mustard, Arugula, Potato Sticks "Choripan Argentine Sausage, Handmade Bread, Tomato, Chimichurri, Potato Sticks Prime Angus Burger Gouda Cheese, Tomato, Lettuce, Pickled Red Onion, Crispy Bacon, Garlic Aioli Potato Sticks Los FUEGOS BY FRANCIS MALLMANN LUNCH MENU SALADS Roasted Chicken Salad Roasted Lettuce, Pecan Dressing. Crispy Shallots, Parmigiano-Reggi Pear a la Sal ta, Mixed Greens, Crispy Ba Octopus a la Parrilla' Papa Aplastada, Black Olive Afoli Mixed Greens, Smoked Paprika Oil Smoked Prawns Arugula, Avocado, Red Grapefruit, Roasted Ho Mediterranean Branzino Charred Brussels Sprouts, Beef Tenderloin Milanesa Arugula, Heirloom Tomato, Red Onion, Dijon Mustard Fish Parrillada Branzino, Salmon Confit, octopus, Prawns, Burnt Kale, Domino Potato Gluten Fr O Lactose Free vegetarian FAENA wARM STARTERS Mussels la Provencale eD Mussels Broth, Garlic, Parsley, White Wi Depi Bread Wood oven Empanada. Hand-Cut Prime Filet, Llajua Sauce. 10 Pecorino Cheese, Caramelized Onion 8 Wood Oven Pizza of the Day MAINS King Salmon Confit Fresh Herbs, Celery Root, Carrot and Beet Salad, Garlic A Skirt Steak a la Parrilla Domino Potato, Watercress, Chimichurri Sauce TO SHARE Meat Parrillada' Skirt Steak, Bone-in Ribeye, Chorizo, Morcilla Charred Kale, Domino Potato Rat Applicable taxes and an 18% service charge will be added to alldhecks When u go to a restaurant and there aren't any vegan options so you order a big ass French fry smh. la nyc miami southbeach banter toronto vegan youtakingthepiss cali toronto atown atl dubai boston dmv jamaica seattle govegan htown jersey nj 🤘🏾
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Buffalo Chicken: Apparently Vegetarian on Tuesdays: Breakfast S Salsa, Jack Biscuit $5.50 A Jalapeno Cheese Biscuit with Egg, Bacon, Pepper Jack Cheese and Salsa. Served with Tator Tots and Fresh Fruit Grill Red Hot Buffalo Chicken Wra $7.40 Crispy Chicken Tenders with Shredded Carrots, Chopped organic Romaine Hearts, Blue Cheese Dressing and Franks Red Hot Sauce, all Wrapped in a Fresh Flour Tortilla and Served with Curly Fries Entree Chimichurri Skirt Steak $8.00 Seasoned and Grilled Skirt Steak, Sliced to Order and Topped with a Tasty Chimichurri Sauce and Served with Mashed Potatoes and Rainbow Carrots Lasagna Al Forno (Beef or Vegetable) $7.70 Hearty Lasagna Baked with Ground Beef and Italian Sausage, or Sautéed Vegetables, with Parmesan, Ricotta and Mozzarella Cheese, and Served with Organic Mixed Greens and House Made Garlic Bread TUESDAT Breakfast Spicy SalsaJack Biscuit $5.50 A Jalapeno Cheese Biscuit with Egg, Bacon, Pepper Jack Cheese and Salsa. Served with Tator Tots and Fresh Fruit. Grill Red Hot Buffalo Chicken Wrap $7.40 Crispy Chicken Tenders with Shredded Carrots, Chopped organic Romaine Hearts, Blue Cheese Dressing and Franks Red Hot Sauce, all Wrapped in a Fresh Flour Tortilla and Served with Curly Fries Entree Bacon Wrapped Pork Loin $8.00 Roasted Bacon Wrapped Pork Tenderloin, sliced to order and Topped with Pan Gravy and Served with Sautéed Swiss Chard and Smashed Red Potato Bliss with Fresh Herbs Burrito Grande $7.70 Carne Asada, Fresh All Natural Shredded Chicken or Tex Mex Grilled Vegetable with Cilantro Rice, Black or Pinto Beans and Served with all your Favorite Toppings and Fresh House Made Tortilla Chip and Salsa Buffalo Chicken: Apparently Vegetarian on Tuesdays

Buffalo Chicken: Apparently Vegetarian on Tuesdays

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P R E S S – Transform Your Relationship With Salt One Recipe at a Time: New Member Profile: Low Salt Chef and Blogster Mckenzie Ellis By Carol Schlueter Newsletter Editor It's such a difficult balance, living in New Orleans and trying to eat healthy in one of America's top food cities. With a new year upon us, living a fit lifestyle is probably on lots of minds. And so, ABWA chapter, take a moment to meet new member Mckenzie Ellis, who is leading the way to healthy eating with her website, www.lowsaltkitchen.com, and writing a cookbook featuring lovw salt recipes. Before she and her husband moved to New Orleans, she was a marketing and sales director, but now with two small children, she is embarking on "a whole new career." Mckenzie has always enjoyed cooking, but her kitchen time took a new direction when her husband was diagnosed with a rare condition, Meniere's Disease. This inner ear disorder can bring on severe vertigo and hearing loss There is hope, however-through diet. "Doctors say one of best ways to prevent an episode is a low sodium diet," Mckenzie says. "We completely changed our diet and lifestyle. I felt like there was no reason he shouldn't be able to eat flavorful, delicious food. There are so many techniques to cook without using sodium." KI T C H E N We live in a salt obsessed culture, she adds. According to the CDC, Americans receive 71 percent of their daily sodium from processed foods and eating out at restaurants. "It's not just about salting prolific in packaged and prepared foods, but ur food. Salt is take sodium out of your diet," Mckenzie says. "Nine out of 10 Americans are consuming way too much sodium-and that excess can have a lasting impact on our health, including raising our risks for heart disease, high blood pressure and stroke." so many good reasons to there are Mckenzie has written and tested more than 140 recipes for her upcoming cookbook. "It's not the boring steamed vegetables with chicken. It's Barbecue Chicken Pizza, Bacon Brussel Sprouts, Corn Avocado Salad, Skirt Steak Fajitas and Herb Encrusted Rack of Lamb. Eating with flavor is still possible - I just figured out creative ways to do it without all the unnecessary salt." She reached out to join our ABWA chapter as a way to “get back into business, being supported by a bunch of educated, smart women." And because she wants to pass along her knowledge and help people get started with healthier eating, she is sharing this party-healthy recipe perfect for holiday events. P R E S S – Transform Your Relationship With Salt One Recipe at a Time

P R E S S – Transform Your Relationship With Salt One Recipe at a Time

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