NY strip BMS?

yield grade & quality grade are

nausea,gas,cramps,abdominal pain,diarrhea,irritability,nervousness or headaches are symptoms caused by

japanese black, japanese brown and japanese shorthorn are

full rib is

c below standard

well done is

select sets of starter that are GF

A above standard

take note and asess

Marbling, color standard, fat standard, firmness and texture are

bms 5-6

extra rare or blue is

allergy cause by a protein in the egg whites

concentration, saturation and tenderization are

Worcestershire is

A Above Standard B standard C below standard are

enter into aloha under “allergy ticket”

steric acid is

chocolate toffee crunch is

australian wagyu ribeye bms?

natural aging that takes some highest quality & utilizes snoe covered room to preserve and age naturally is called

primarily used by processors and canners

cooking steak in a vacuum sealed pouch at a precise temperature

spinalis removed is

rare is

delta 9 desaturates is

tenderness, juiciness and flavor are

lobster,crab and shrimp are

write order with an allergy modifier

soaked in mixture of milk & salt to remove impurities

wagyu bull x f2 female

wagyu bull x f1 female

MSA stands for

reasonable price and a perfect starter wagyu is

med rare

bone in filet bms

med well is

USDA Choice and USDA prime grades..

rib bone or frenched is

wagyu bull x f3 female

graded on a scale of 100 up to 1190 in increments of 10

japanese fermented pepper paste

creamed spinach, kennebec fries, potato gratin and risotto tater tots are not

most common allergy

JMGA is the

under vacuum or under pressure in french is

blue ,white,black and platinum label marble is

breathing problems,throat tightness,hoarseness,coughing,vomiting,abdominal paind,hives,swelling or a drop in blood pressure is a symptoms cause by

japanese black is famous because

when placing food items, assure the guest that allergy is noted

USDA Prime in Progression of NY BMS is

lowest grade , sold in retails

caused by an overreaction by the immune system, can be mild or it can be life threatening

dairy,gluten,nuts,shellfish,seafood,allium,eggs,soy are the

gorgeus webbing of fat is the

wagyu bull x angus cow

type in modifier in all items that are shared and for guests

check the ticket in the kitchen to make sure allergy alert is present

scallops,oysters, clams and mussels are

dry aging is

japanese a5 wagyu must grade at

30 days of wet aging is a style of

BMS 4-5 Niman ranch, handpicked by evans meat

wagyu translates to

kobe, mishima, matsusaka, omi and sanda are

kayne prime beef are dry aged by evan meat and kept between 34-38 for…

high quality and widelg available to industry and retail

highest quality and limited supply

moisture and natural enzymes are

yield grade is

JMGA stands for

ask about allergies before feauturing any food items

the only salad that is not gluten free is

less serious and often limited to digestive problems

marbling is the

BMS stands for

largest breeder association outside japan is

texas,idaho,iowa,oregon,new mexico and washington are

f1 breed is a result of

wagyu health benefits are

B standard

wagyu strip bms?

aged in vacuum sealed bag to retain moisture is

less common than a peanut allergt but symptoms are similar

quality grade is

oleic acid is

australian wagyu bms

delta 9 is

tomahawk cowboy and cowgirl are

realm of the billionaires beef is

house made bacon is

bone in ribeye bms

MSA is

yukimoro is

medium is

American Wagyu in Progression of NY BMS

beef aging is