1. Product Information: STEAKS

2.  Where Steaks Come From  General Steak Info  Steakhouse Favorites  Rising Star Steaks  Value Steaks  Tenderness Ranking  Nutrition Lean List  User’s Guide/Grid Steaks WHAT AMERICANS WANT:

3. Where Steaks Come From CHUCK Shoulder,Top Blade Steak (Flat Iron) Shoulder, Arm Steak (Ranch) Shoulder Tender Chuck Eye Roll Steak, Boneless RIB Rib Steak, Bone In Ribeye Roll Steak, Boneless Ribeye Steak Ribeye Cap SHORT LOIN Porterhouse Steak T-Bone Steak Strip Loin Steak, Bone In Strip Loin Steak, Boneless Tenderloin Steak Hanging Tender Steak ROUND Knuckle (Tip) Center Steak Knuckle (Tip) Steak Top (Inside) Round Steak Bottom (Gooseneck) Round Steak SIRLOIN Top Sirloin Butt Steak, Boneless Top Sirloin Cap Steak, Boneless Bottom Sirloin Butt, Flap Steak Bottom Sirloin Butt, Ball Tip Steak Bottom Sirloin Butt, Tri-Tip Steak PLATE Inside Skirt Steak FLANK Flank Steak

4.  Versatile, convenient and uniquely customizable  New, expanded steak category  Bold, assertive and stands out from the crowd General Steak Info

5.  Beef Tenderloin Steak (Filet)  Bone-In Beef Tenderloin (Bone-In Filet)  Beef Strip Loin Steak (Strip, Kansas City Strip, NY Strip)  Bone-In Beef Top Loin Steak (Strip)  Beef Porterhouse Steak  Beef T-Bone Steak  Beef Ribeye Steak (Delmonico)  Beef Rib Steak (Bone-In Ribeye) Steakhouse Favorites

6.  Beef Chuck Top Blade Steak (Flat Iron)  Beef Chuck, Shoulder Tender (Petite Tender)  Beef Shoulder, Arm Steak (Ranch Steak)  Beef Ribeye Cap  Hanging Tender Steak (Hanger Steak, Onglet Steak) Rising Star Steaks Flat IronPetite TenderRanch

7.  Beef Chuck Eye Steak  Beef Top Sirloin Butt Steak (Top Butt Steak, Top  Sirloin Steak)  Beef Top Sirloin Butt Steak, Center-Cut  Beef Top Sirloin Cap Steak, Boneless (Sirloin Steak)  Beef Bottom Sirloin Tri-Tip Steak (Tri-Tip Steak)  Beef Knuckle (Tip) Center Steak (Sirloin Tip Steak,  Sirloin Steak)  Beef Top (Inside) Round Steak (Top Round Steak,  London Broil)  Beef Bottom (Gooseneck) Round Steak (Bottom  Round Steak)  Beef Flank Steak  Beef Inside Skirt Steak (Skirt Steak, Fajita Meat) Value Steaks

8. The most tender beef steaks, in order from most tender, are:  Beef Tenderloin Steak  Beef Shoulder, Top Blade Steak (Flat Iron)  Beef Ribeye Cap  Beef Shoulder Tender (Petite Tender)  Beef Strip Loin Steak (New York Strip Steak, Kansas City Steak)  Beef T-Bone and Porterhouse Steaks  Beef Rib Steak Tenderness Ranking Tenderloin

9.  Beef Ribeye Steak  Beef Shoulder, Arm Steak (Ranch Steak)  Beef Flank Steak  Beef Round, Knuckle (Tip) Steak (Sirloin Tip Steak, Sirloin Steak)  Beef Top (Inside) Round Steak (Top Round Steak, London Broil)  Beef Top Sirloin Butt Steak (Top Butt Steak, Top Sirloin Steak) Tenderness Ranking (cont’d) Ribeye

10. The leanest beef steaks, in order from most lean, are:  Beef Eye Round Steak  Beef Top (Inside) Round Steak  Beef Bottom (Gooseneck)  Beef Top Sirloin Butt Steak  Beef Round, Knuckle (Tip) Steak  Beef Shoulder, Arm Steak (Ranch Steak)  Beef Strip Loin Steak (New York Strip Steak,  Kansas City Steak)  Beef Chuck, Shoulder Tender (Petite Tender)  Beef Flank Steak  Beef Bottom Sirloin Butt, Tri-Tip Steak  Beef Tenderloin Steak (Filet Mignon)  Beef T-Bone Steak  Beef Round Steak Nutrition Lean List Bottom Sirloin Butt, Tri-Tip Steak

11.  Steakhouse Steaks: Beef Tenderloin, Beef Porterhouse/T-Bone, Beef Strip Loin, Beef Rib & Ribeye, Beef Top Sirloin Butt, Beef Shoulder Top Blade (Flat Iron), Beef Shoulder Tender (Petite Tender)  Steak Diane, Steak Au Poivre, Surf & Turf: Beef Tenderloin, Beef Porterhouse/T-Bone, Beef Strip Loin, Beef Rib & Ribeye, Beef Top Sirloin Butt, Beef Shoulder Top Blade (Flat Iron), Beef Shoulder Arm (Ranch)  Steak & Eggs: Beef Tenderloin, Beef Top Sirloin Butt, Beef Shoulder Top Blade (Flat Iron), Beef Shoulder Tender (Petite Tender), Beef Skirt, Beef Shoulder Arm (Ranch) Classic Menu Applications

12.  Carne Asada and Fajitas: Beef Strip Loin, Beef Rib & Ribeye, Beef Top Sirloin Butt, Beef Shoulder Top Blade (Flat Iron), Beef Flank, Beef Skirt, Beef Shoulder Arm (Ranch)  Asian Stir-Fries: Beef Top Sirloin Butt, Beef Shoulder Top Blade (Flat Iron), Beef Shoulder Tender (Petite Tender), Beef Flank, Beef Top Round (Inside), Beef Shoulder Arm (Ranch)  Salad Toppers: Beef Strip Loin, Beef Top Sirloin Butt, Beef Shoulder Top Blade (Flat Iron), Beef Shoulder Tender (Petite Tender), Beef Flank, Beef Top Round (Inside), Beef Shoulder, Arm (Ranch) Classic Menu Applications (cont’d)

13.  Steaks are an American favorite  Steak category recently increased, offering even more options for your menu  From steakhouse favorites to value steaks to lean steaks, this category offers it all What Americans Want: Steaks