Meat Buyers Guide February 2017
A CUT ABOVE THE COMPETITION Performance Foodservice-NorthCenter has developed the highest quality cut steak program in our market. We have set high standards
for sourcing, aging and production that we believe make for the absolute best steaks. We guarantee it. The sourcing and cutting process is controlled by company-owned operations and knowledgeable employees allowing full visibility and control over the product from our plant to your plate.
Our 3-Step Commitment to Quality 1. Sourcing Quality We maintain strong partnerships with midwest meat packing companies. These companies are dedicated to providing us with the highest quality product available for production.
2. Proper Aging We do not ship any cut before its time. We believe an “An Award Winning Steak� is a properly aged product. The aging process allows natural enzymes to break down the hard connective tissue ensuring maximum flavor and tenderness. Whether you are looking for Dry Aged or Wet Aged, we are committed to aging our products for a minimum of 28 days.
3. Ensuring Consistency After the aging process is complete, every strip, rib and tenderloin is weighed and racked according to eye-size prior to production. This ensures the end product will be consistent in size and shape as the product is hand-cut by master butchers.
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Meat Buyers Guide 2017
Why use portion control or cut steaks? Above all, consistent quality. However, there are many reasons to consider sourcing portion control steaks that will positively affect your bottom line.
Consistency Uniform sizing means uniform cooking times and plate presentation. If you are currently cutting your steaks, you most likely have more than one person doing the cutting with other duties to perform. Our master butchers have only one job: to hand-cut the perfect steaks following exact specifications. All ‘CHOICE’ is not created equal. We maintain strong partnerships with midwest meat packing companies. These companies are dedicated to providing us with the highest quality product available for production that meets our tight specifications. Our choice has better marbling, tighter trim level and higher quality product. Our attention to detail and hand-cut operation ensures our customers to receive exactly what they are looking for. You can trust you will receive what you ordered.
Control Your Costs Portioned steaks reduce labor needs, waste and costly byproducts that you would otherwise have to find a use for. Most people tend to cut product heavier than owners want which dramatically increase food costs. Pay for exactly what you need and know exactly what each piece costs. Portioned steak programs give you tighter inventory controls. Smaller case sizes reduce your inventory dollars, extends shelf life with less opened product, and allows you to offer a wider variety of menu items.
Safety Reduce the risk of injuries, accidents and contamination by letting us do the cutting. Our processing facility is USDA inspected and adheres to strict H.A.A.C.P. guidelines.
Meat Buyers Guide 2017
3
Beef grades
Contents Beef Beef Retail Cuts & Cooking Methods Bistro Steaks Braveheart Comparison Chart Braveheart Introduction Braveheart Portion Cuts Retail Cut Finder for Foodservice PCM Bone-In Ribeye PCM Chuck PCM Flap PCM Hanger Steaks PCM Other Beef PCM Ribeye PCM Short Loin PCM Short Rib PCM Skirt Steaks PCM Strip PCM Tenderloin PCM Top Butt
6 26 9 8 10 7 14 12 22 23 25 15 16 19 24 17 18 20
PRIME beef is produced from young, well-fed cattle. It has abundant marbling (fine threads of fat) resulting in more flavor, moisture, and tenderness. • 2-3% of beef is graded Prime.
CHOICE beef is high quality, but has less marbling than Prime. • 57-58% of beef is graded Choice.
Pork Allegiance & West Creek Comparison Chart Allegiance Introduction Pork Custom Cut Pork Primals Pork Retail Cuts & Cooking Methods
31 30 32 33 29
SELECT beef is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but because it has less marbling, it may lack some of the juiciness and flavor of the higher grades.
Lamb Lamb Product List Lamb Program Introduction Lamb Retail Cuts
37 36 34
• 40% of beef is graded Select.
Veal Veal Product List Veal Program Introduction Veal Retail Cuts
Status Symbol Key: *
New Item
)
48 Hour Notice
%
Special Order
< JIT @ Proprietary 4
Meat Buyers Guide 2017
41 40 38
C/C SM On SM Off SS On SS Off Semi C/C E/E B/I Filet Style Sirloin Style C/On C/Off
Center Cut Side Muscle On Side Muscle Off Silver Skin On Silver Skin Off Semi Center Cut End to End Bone In Thick Cut Thin Cut Cap On Cap Off
Wet vs. Dry Aged Wet Aged
e. e. eef eef
he he , ,e e
Wet-Aged Beef is typically aged in a vacuum-sealed bag to retain its moisture. This is the predominant style of aging beef in the United States today. Wet-Aging is popular because none of the weight is lost in the process. In contrast, Dry-Aging will lose up to a third or more of its weight.
e e th th
Dry Aged
s s
the process of Dry-Aging promotes the
& & for for
es es
In a properly controlled environment, growth of specific fungal species (mold) on the external surface of the meat. This process forms an external “crust” on the meat’s surface, which actually prevents spoilage and is ultimately trimmed off when prepared for cooking. These fungal species complement the natural enzymes in the beef by helping to tenderize and increase the flavor. In particular, the genus Thamnidia produces collagenolytic enzymes that greatly contribute to this process.
Meat Buyers Guide 2017
5
6
Meat Buyers Guide 2017
INSIDE SKIRTRIBS STEAK SHORT FLANK/MISC OUTSIDE SKIRT STEAK INSIDE SKIRT STEAK FLANK STEAK FLANK/MISC HANGER STEAK
140
FLANKBEEF STEAK GROUND HANGER STEAK
137 193 140
GROUND BEEF
121D123 121C 193 121D
137
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London Broil Kabobs / Fondue Pasta Toppings, Grilled London Broil Philly Cheese Steak Pasta Toppings, Grilled Pot Roast (Moist Heat) Philly Cheese Steak Prime Rib Pot Roast (Moist Heat) Roast Beef (Economy) Prime Rib Roast Beef (High Quality) Roast Beef (Economy) Beef Sandwiches Roast Beef (High Quality) Salad Toppings, Grilled Beef Sandwiches Shredded Beef (Mexican / Barbecued Beef) Salad Toppings, Grilled Skewered Steak / Satay Shredded Beef (Mexican / Barbecued Beef) Sliced Beef in Gravy / BBQ Sauce Skewered Steak / Satay Soup Sliced Beef in Gravy / BBQ Sauce Steak (Economy—Marinating Recommended) Soup Steak (High Quality) Steak (Economy—Marinating Recommended) Steak, Breakfast (Marinating Recommended) Steak (High Quality) Steak, Cubed / Chicken Fried / Fingers Steak, Breakfast (Marinating Recommended) Steak, NY Strip / Strip Steak Steak, Cubed / Chicken Fried / Fingers Steak, T-Bone / Porterhouse
Kabobs / Fondue Hash
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CHUCK CHUCK CHUCK ROLL 116A CHUCK ROLL 116A CHUCK EYE (DELMONICO STEAK) 1116D PSO:1 CHUCK EYE (DELMONICO STEAK) 1116D PSO:1 COUNTRY-STYLE RIBS 1116D PSO:2 l COUNTRY-STYLE RIBS AMERICA’S BEEF ROAST 116D1116D BEEF PSO:2 AMERICA’S BEEF ROAST 116D BEEF DENVER STEAK 1116G DENVERCLOD STEAK SHOULDER 114 1116G CLOD FLATSHOULDER IRON STEAK 1114D114 PSO:1 FLATSTEAK IRON STEAK RANCH 1114E1114D PSO:1PSO:1 RANCH STEAK PETITE TENDER 114F 1114E PSO:1 PSO:1 114F PSO:1 RIBPETITE TENDER RIB RIB ROAST 109E 6 RIB ROAST RIB STEAK 1103 109E RIB STEAK COWBOY STEAK 1103B1103 COWBOY STEAK RIBEYE, BONELESS 112A1103B RIBEYE, BONELESS RIBEYE STEAK 1112A112A RIBEYE ROLLSTEAK STEAK 1112 1112A RIBEYE RIBEYE FILETROLL STEAK 1112C1112 RIBEYE RIBEYE CAP FILET 112D1112C RIBEYE RIBEYE CAP CAP STEAK 1112D112D RIBEYE BACK RIBS CAP STEAK 124 1112D l RIBEYE LOIN BACK RIBS 124 SHORT LOIN 174 LOIN PORTERHOUSE 1173 174 SHORT LOINSTEAK T-BONE STEAK 1174 1173 PORTERHOUSE STEAK STRIP LOIN STEAK 180 1174 T-BONE STRIP STEAK 1179 180 STRIP LOIN STRIP STEAK, BONELESS 1180 1179 STRIP STEAK STRIP FILETSTEAK, BONELESS 1180B1180 STRIP WHOLE TENDERLOIN 190 STRIP FILET 1180B TENDERLOIN FILET (FILET MIGNON) 1190A WHOLE TENDERLOIN 190 SIRLOIN TENDERLOIN FILET (FILET MIGNON) 1190A TOP SIRLOIN 184 SIRLOIN TOP SIRLOIN STEAK 1184 TOP SIRLOIN 184 TOP SIRLOIN FILET 1184F TOP SIRLOIN STEAK 1184 SIRLOIN CAP (COULOTTE) 184D TOP SIRLOIN FILET 1184F COULOTTE STEAK 1184D SIRLOIN CAP (COULOTTE) 184D PETITE SIRLOIN STEAK 185B COULOTTE STEAK 1184D TRI-TIP 185D PETITE SIRLOIN STEAK 185B TRI-TIP STEAK 1185D TRI-TIP SIRLOIN BAVETTE 185A185D TRI-TIP STEAK 1185D ROUND SIRLOINROUND BAVETTE STEAMSHIP 166B185A TOP ROUND ROUND 169 ROUND TOP STEAMSHIP ROUND STEAK 1169 166B ROUND TOP TOP ROUND CAP STEAK 169B 169 TOP ROUND OUTSIDE ROUND STEAK 171B 1169 ROUND CAP STEAK EYE TOP OF ROUND 171C169B OUTSIDE ROUND SIRLOIN TIP (KNUCKLE) 167A171B EYE OF ROUND 171C BRISKET SIRLOIN TIP (KNUCKLE) WHOLE BRISKET 120 167A BRISKET PLATE WHOLE SHORT RIBS BRISKET 123 120 l PLATE OUTSIDE SKIRT STEAK 121C
Fajitas Beef Ribs
for certain types of menu items; these cuts for certain types of menu items; these cuts will produce optimal results will produce optimal results alternative cuts that produce * Indicates alternative cuts that produce * Indicates acceptable results acceptable results 6 Indicates uses for leftovers of these cuts 6 Indicates usesorder for leftovers of these cuts listed in numerical by IMPS/NAMP listed in numerical order by IMPS/NAMP
Beef Ribs
l Indicates cuts that are highly recommended l Indicates cuts that are highly recommended
French Dip // Italian Beef Sandwiches Filet Mignon Chateaubriand / Tournedos
Use this guideguide to help the best Use at-a-glance this at-a-glance to identify help identify thebeef best beef cuts cuts to use common foodservice applications. tofor usethe formost the most common foodservice applications.
Filet Mignon / Chateaubriand / Tournedos Fajitas
CUT CUTFINDER FINDERF FO OR R F FO OO OD DS ES RE VR VI CI EC E
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Meat Buyers Guide 2017
7
a cut above
Extraordinary Our facilities use a slower line production with a focus on craftsmanship, ensuring a premium Âź inch trim specification, a more consistent product, and higher yields in the kitchen.
All cattle raised for the Braveheart program are sourced from Midwest family farms within 200 miles of the pack facility to reduce both stress on the animals and the carbon footprint on our environment.
Braveheart cattle are raised humanely, and are much smaller than the industry average. In addition, to prevent heat stress on the animal, cattle come from the Midwestâ&#x20AC;&#x201C;no further south than Kansas.
Braveheart cattle are fed a 100% U.S. corn-based diet. This contributes to beautiful meat marbling that produces superior flavor and tenderness. They are also fed in Progressive Beef, third party audited Midwest feed yards.
Our exclusive PathProvenâ&#x201E;˘ food trace technology is used to not only establish a link between an animal and each cut of meat, but also to genetically ensure that our beef is the highest quality and provides the best possible eating experience.
Braveheart beef is the premier angus beef program in the country and is only available through Performance Foodservice. Available exclusively from
BraveheartFoods.com
8
Meat Buyers Guide 2017
Fearless Commitment to Quality Braveheart
vs.
Other
1/4" maximum trim spec
Produced from cattle that are primarily USDA Prime and Choice
Separates product which qualifies as high choice (upper 2/3 of choice grade)
Produced only in plants located in the upper Midwest
Produced Produced only only in plants in plants where where thethe average average quality quality grade grade exceeds exceeds thethe national national average average by by 10-20% 10-20%
USDA USDA approved approved “Black “Black Angus” Angus” program program with with a label a label declaration declaration stating stating product product is black is black angus angus
100% AllU.S. vegetarian grain-based diet diet
Source verification, including traceability and thirdto party the audit producer of producers
Exclusively offered by
BraveheartFoods.com
Meat Buyers Guide 2017
9
Portion Cuts 10
Meat Buyers Guide 2017
Bistro Cuts Item#
Brand
Status Description
Pack
487399 BRVHTCCM
<
Beef Flat Iron Steak Choice Angus
24/6 OZ
337741 BRVHTCCM
<
Beef Hanger Steak Choice Angus
12/8 OZ
486136 BRVHTCCM
<
Beef Hanger Steak Choice Angus
12/10 OZ
Tenderloin Item#
Brand
Status Description
Pack
487382 BRVHTCCM
<
Beef Tenderloin Steak Select Angus Semi C/C
12/8 OZ
487726 BRVHTCCM
<
Beef Tenderloin Steak Select Angus C/C Sm Off
12/5 OZ
487705 BRVHTCCM
<
Beef Tenderloin Steak Select Angus C/C Sm Off
12/6 OZ
487741 BRVHTCCM
<
Beef Tenderloin Steak Select Angus C/C Sm Off
12/8 OZ
487786 BRVHTCCM
<
Beef Tenderloin Steak Choice Angus Semi C/C
24/6 OZ
487316 BRVHTCCM
<
Beef Tenderloin Steak Choice Angus C/C Sm Off
24/4 OZ
487432 BRVHTCCM
<
Beef Tenderloin Steak Choice Angus C/C Sm Off
24/5 OZ
487357 BRVHTCCM
<
Beef Tenderloin Steak Choice Angus C/C Sm Off
24/6 OZ
487823 BRVHTCCM
<
Beef Tenderloin Steak Choice Angus C/C Sm Off
12/7 OZ
Shortloin Item#
Brand
Status Description
Pack
486087 BRVHTCCM
<
Beef T-Bone Steak Choice Angus
12/14 OZ
487518 BRVHTCCM
<
Beef T-Bone Steak Choice Angus
6/20 OZ
486138 BRVHTCCM
<
Beef Porterhouse Steak Choice Angus
12/14 OZ
252718 BRVHTCCM
<
Beef Porterhouse Steak Choice Angus
10/16 OZ
487756 BRVHTCCM
<
Beef Porterhouse Steak Choice Angus
4/28 OZ
487854 BRVHTCCM
<
Beef Porterhouse Steak Choice Angus
4/30 OZ
Strip Item#
Brand
Status Description
Pack
487621 BRVHTCCM
<
Beef Strip Steak Choice Angus C/C
12/10 OZ
324512 BRVHTCCM
<
Beef Strip Steak Choice Angus C/C
12/12 OZ
487824 BRVHTCCM
<
Beef Strip Steak Choice Angus C/C
12/14 OZ
Ribeye Item#
Brand
Status Description
Pack
487863 BRVHTCCM
<
Beef Ribeye Steak Choice Angus B/I
6/14 OZ
487871 BRVHTCCM
<
Beef Ribeye Steak Choice Angus B/I
6/24 OZ
487881 BRVHTCCM
<
Beef Ribeye Steak Choice Angus Cowboy
6/20 OZ
487398 BRVHTCCM
<
Beef Ribeye Steak Choice Angus C/C
12/6 OZ
487764 BRVHTCCM
<
Beef Ribeye Steak Choice Angus C/C
12/8 OZ
337830 BRVHTCCM
<
Beef Ribeye Steak Choice Angus C/C
12/12 OZ
343854 BRVHTCCM
<
Beef Ribeye Steak Choice Angus C/C
12/14 OZ
Short Rib Item#
Brand
Status Description
Pack
487517 BRVHTCCM
<
Beef Short Rib Choice Angus Boneless
24/6 OZ
487512 BRVHTCCM
<
Beef Short Rib Choice Angus Boneless
12/8 OZ
487510 BRVHTCCM
<
Beef Short Rib Choice Angus Boneless
12/10 OZ
487511 BRVHTCCM
<
Beef Short Rib Choice Angus Boneless
12/12 OZ
Top Sirloin Item#
Brand
Status Description
Pack
461790 BRVHTCCM
<
Beef Top Butt Steak Sirloin Choice Angus
20/8 OZ
487816 BRVHTCCM
<
Beef Top Butt Steak Sirloin Choice Angus
12/12 OZ
487861 BRVHTCCM
<
Beef Top Butt Steak Filet Select Angus
12/8 OZ
487489 BRVHTCCM
<
Beef Top Butt Steak Filet Choice Angus
12/8 OZ
Boneless Ribeye
Bone-In Cowboy Ribeye Meat Buyers Guide 2017
11
Chuck
Denver Steak/ Chuck Flap/ Boneless Short Ribs •
Generously marbled, juicy, and tender. Cut from the fourth most tender muscle located in the Chuck Roll.
•
Versatile cut suitable for any occasion.
•
Available at a price point that helps boost margins.
•
Best prepared using dry heat; perfect for grilling. Marinate or use a dry rub to heighten flavor. Cook whole for a classic, center-of-the-plate steak experience or slice into strips for stir-fry or cubes for kabobs.
Flat Iron
12
Meat Buyers Guide 2017
•
Second most tender beef muscle.
•
Flavorful, juicy, well-marbled beef cut, ideal for a variety of menu applications and day parts.
•
Averages 8 oz each and thickness varies from 3/4 inch to 1-1/4 inches.
•
Price-value relationships for chuck are best during summer months, when wholesale chuck prices are at their lowest and retail prices remain relatively stable.
•
Best prepared using dry heat and cooked to mediumrare or medium. Stays tender even when cooked to well done. Never needs marinating. Grill or pan-broil and feature just as you would a strip steak or ribeye.
•
Slice thin for fajitas, sandwiches, and salads. Slice into strips for stir-fries, skewers, and pastas, or cut into cubes for kabobs.
Teres Major •
A tender, juicy muscle from the shoulder near the top blade.
•
Offers versatility and upscale plate presentation similar to Beef Tenderloin (Filet Mignon.)
•
Best prepared using dry heat. Can be prepared and served whole, cut across the grain into 3/4"- to 1"thick medallions, portioned at 2-3 oz each, or sliced thin for use as an ingredient in salads, sandwiches, pastas, wraps, and appetizers.
•
Excellent grilled, pan-broiled, or sauteed when portioned as medallions - treat as you would Beef Tenderloin. Can be roasted whole and menued as a Petite Roast for two.
Denver Steak / Chuck Flap / Boneless Short Ribs Item#
Brand
Status Description
485938 PERF CM
Pack
Beef Chuck Flap Meat Tips
1/10 LB
485849 PERF CM
)
Beef Denver Steak Thin Cut Choice
24/6 OZ
485960 PERF CM
)
Beef Denver Steak Choice Thin
12/8 OZ
Flat Iron Item#
Brand
Status Description
Pack
283336 PERF CM
)
Beef Flat Iron Steak Pr
16/10 OZ
485958 PERF CM
)
Beef Flat Iron Steak Choice
32/5 OZ
485926 PERF CM
)
Beef Flat Iron Steak Choice
12/8 OZ
Beef Flat Iron Steak Choice
16/10 OZ
487572 PERF CM
Teres Major Item#
Brand
Status Description
Pack
485953 PERF CM
)
Beef Teres Major Chateau Steak
24/6 OZ
487447 PERF CM
)
Beef Teres Major Steak Choice
36/6 OZ
360693 PERF CM
)
Beef Teres Major Bistro Steak
24/7 OZ
487506 PERF CM
)
Beef Teres Major Choice
12/8 OZ
485954 PERF CM
)
Beef Teres Major Choice Whole C&T
24/8-10 OZ
Meat Buyers Guide 2017
13
Bone-in ribeye 14
Meat Buyers Guide 2017
Bone-In Ribeye
Item#
•
Exceptional taste and tenderness delivers a quality eating experience every time.
•
Offers great plate coverage and impressive presentation.
•
Steaks are usually cut from the small end of the rib and have a bone along the outside.
•
Can be "Frenched" with all the fat and lean trimmed from the bone end to expose 1 to 3 inches of bone.
•
Use any dry heat cooking method such as broiling or grilling. Excess internal and seam fat should be removed.
Brand
Status Description
Pack
469604 PERF CM
)
Beef Ribeye Steak Select B/I
12/16 OZ
485828 PERF CM
)
Beef Ribeye Steak Choice B/I
12/16 OZ
69574
PERF CM
)
Beef Ribeye Steak Choice Cowboy B/I
12/14 OZ
247730 PERF CM
*
Beef Ribeye Steak Choice Cowboy B/I
8/18 OZ
329496 PERF CM
)
Beef Ribeye Steak Choice Cowboy B/I
8/20 OZ
ribeye
Ribeye •
One of the most tender beef cuts.
•
Fine-grained and full-flavored with generous marbling.
•
Convenient and versatile, these boneless steaks can be ordered any thickness for a variety of menu options.
•
Beef rib follows a seasonal curve of supply and demand. Summer months, November, and December are months of peak demand and, as a result, the highest rib prices.
•
Best prepared using a dry heat cooking method such as broiling or grilling. Excess external and seam fat should be removed.
Item#
Brand
Status Description
Pack
485836 PERF CM
)
Beef Ribeye Steak Select
24/8 OZ
939797 PERF CM
)
Beef Ribeye Steak Select
16/10 OZ
485826 PERF CM
)
Beef Ribeye Steak Select
12/12 OZ
173108 PERF CM
)
Beef Ribeye Steak Choice
20/8 OZ
485834 PERF CM
)
Beef Ribeye Steak Choice
12/10 OZ
173014 PERF CM
)
Beef Ribeye Steak Choice
14/12 OZ
485835 PERF CM
)
Beef Ribeye Steak Choice
12/14 OZ
Meat Buyers Guide 2017
15
short loin
PORTERHOUSE
Steaks cut from short loin with larger filet showing 1.5" or more filet across thickest part of the filets.
Short Loin •
This cut of beef comes from the back of the steer. The short loin contains part of the spine and includes the top loin and tenderloin.
•
This cut yields Strip Steak, Kansas City Strip, New York Strip, Porterhouse, and T-Bone (cuts containing partial meat from the tenderloin.)
•
The T-Bone also yields bone-in Kansas City Steaks, basically the T-Bone without the tenderloin portion.
•
To tell the difference between a Porterhouse steak and T-Bone, look at the Tenderloin muscle. If it's larger than a silver dollar it's a Porterhouse.
•
Tender, flavorful cut that delivers a quality eating experience that operators can charge a premium for.
•
Fulfill patrons' desires for cuts they prepare less often at home.
•
One of the more than 29 beef cuts that qualify as lean.
•
Dry heat is recommended. These tender cuts should be grilled or broiled to perfection.
•
In order satisfy customer cravings for meals they don't prepare at home, take time to test cooking time and temperatures of cuts with different thickness to ensure the exact doneness every time.
Item#
16
Meat Buyers Guide 2017
Brand
Status Description
T-BONE
Steaks cut from the short loin with larget filet showing .25" or more filet across the thickest part of filet.
Pack
851331 PERF CM
)
Beef Short Loin Steak Select E/E
1/20 LB
485808 PERF CM
)
Beef T-Bone Steak Select
12/12 OZ
485709 PERF CM
)
Beef T-Bone Steak Select
10/14 OZ
485767 PERF CM
)
Beef T-Bone Steak Select
8/16 OZ
243697 PERF CM
)
Beef Porterhouse Steak Select
10/16 OZ
521695 PERF CM
)
Beef Porterhouse Steak Select
12/22 OZ
486000 PERF CM
)
Beef Porterhouse Steak Choice
12/12 OZ
134322 PERF CM
)
Beef Porterhouse Steak Choice
7/22 OZ
•
Superb taste and flavor - one of the most tender cuts of beef.
•
One of the more than 29 beef cuts that qualify as lean.
•
Fulfill patrons' desires for cuts they prepare less often at home. Indulgent, flavorful cut that satisfies patrons with a quality eating experience.
•
Command higher menu prices with good plate coverage and dramatic presentation.
•
Best prepared when grilled or broiled.
•
To satisfy customer cravings for meals they don't prepare at home, take time to test cooking time and temperatures of cuts with different thickness to ensure the exact doneness every time. Delicious when prepared using a rub.
Item#
Brand
485734 PERF CM
Status Description )
Pack
Beef Strip Steak Vein End Fz
24/6 OZ
485733 PERF CM
Beef Strip Steak Aus E/E Fz
24/8 OZ
865465 PERF CM
Beef Strip Steak Select E/E
14/12 OZ
487566 PERF CM
)
Beef Strip Steak Choice Lunch Fz
24/4 OZ
487564 PERF CM
)
Beef Strip Steak Choice Lunch Fz
24/8 OZ
896300 PERF CM
)
Beef Strip Steak No Roll C/C
14/12 OZ
492561 PERF CM
)
Beef Strip Steak No Roll C/C Fz
14/12 OZ
343557 PERF CM
)
Beef Strip Steak Select C/C
24/8 OZ
485732 PERF CM
)
Beef Strip Steak Select C/C
18/9 OZ
Beef Strip Steak Select C/C
16/10 OZ
918545 PERF CM 958091 PERF CM
)
Beef Strip Steak Select C/C
12/12 OZ
485749 PERF CM
)
Beef Strip Steak Select C/C
12/14 OZ
485775 PERF CM
)
Beef Strip Steak Choice C/C
12/10 OZ
242584 PERF CM
)
Beef Strip Steak Choice C/C
15/11 OZ
485774 PERF CM
)
Beef Strip Steak Choice C/C Bulk
24/12 OZ
Beef Strip Steak Choice C/C
14/12 OZ
69154
PERF CM
485776 PERF CM
)
Beef Strip Steak Choice C/C
12/14 OZ
423122 PERF CM
)
Beef Strip Steak Choice Boston Cut
12/10 OZ
423135 PERF CM
)
Beef Strip Steak Choice Boston Cut
12/12 OZ
Beef Strip Steak Choice Boston Cut
20/8 OZ
485944 PERF CM
strip
Strip
Meat Buyers Guide 2017
17
tenderloin 18
Meat Buyers Guide 2017
Tenderloin •
Cut from the most tender muscle.
•
Highly-valued cut that offers operators versatility in portion sizes, price options, menu applications, and preparation methods.
•
Can be easily fabricated into portion steaks.
•
One of the more than 29 beef cuts that qualify as lean.
•
The most flexible cut available. Best prepared using any dry heat cooking method including roasting, grilling, sauteeing, and smoking. The tenderloin is also a great cut for poaching.
Item#
Brand
521689
PERF CM
906835
PERF CM
485806
PERF CM
487539
PERF CM
487507
PERF CM
965609
Status Description
Pack
Beef Tenderloin Tail Filet Fz
30/6 OZ
)
Beef Tenderloin Tips & Tails
2/5 LB
*
Beef Tenderloin Tips Medallion
5/2 LB
Beef Tenderloin Medallion 3 Cryvc
54/3 OZ
)
Beef Tenderloin Medallion Bulk Sm
48/3 OZ
PERF CM
)
Beef Tenderloin Medallion 4 Oz
40/4 OZ
485802
PERF CM
)
Beef Tenderloin Medallion 2 Per Cryvc
40/4 OZ
485807
PERF CM
)
Beef Tenderloin Medallion Bulk
40/4 OZ
485952
PERF CM
)
Beef Tenderloin Steak No Roll Semi C/C Sm On
24/4 OZ
487448
PERF CM
)
Beef Tenderloin Steak No Roll Semi C/C Sm On
24/6 OZ
146106
PERF CM
)
Beef Tenderloin Steak No Roll C/C Sm Off
24/6 OZ
487571
PERF CM
Beef Tenderloin Steak No Roll Semi C/C Sm On
12/8 OZ
485937
PERF CM
)
Beef Tenderloin Steak Select Semi C/C Sm Off
24/5 OZ
339029
PERF CM
)
Beef Tenderloin Steak Select C/C Sm On
28/6 OZ
485789
PERF CM
Beef Tenderloin Steak Select Semi C/C Sm Off
24/6 OZ
503583
PERF CM
)
Beef Tenderloin Steak Select E/E
20/7 OZ
493799
PERF CM
)
Beef Tenderloin Steak Select Semi C/C Sm Off
24/7 OZ
500477
PERF CM
)
Beef Tenderloin Steak Select E/E
12/8 OZ
485845
PERF CM
)
Beef Tenderloin Steak Select Semi C/C Sm On
12/8 OZ
383472
PERF CM
)
Beef Tenderloin Steak Select Semi C/C Sm Off
12/10 OZ
487614
PERF CM
)
Beef Tenderloin Steak B/I C/C Choice
16/10 OZ
988824
PERF CM
)
Beef Tenderloin Steak Choice C/C Sm Off Bulk
40/4 OZ
487529
PERF CM
Beef Tenderloin Steak Choice C/C Sm Off
20/4 OZ
485801
PERF CM
Beef Tenderloin Steak Choice C/C Sm Off
12/8 OZ
246620
PERF CM
Beef Tenderloin Steak Choice C/C Sm Off
16/10 OZ
521614
PERF CM
Beef Tenderloin Steak Angus No Roll
24/7 OZ
)
•
Consists of the rib section from any rib and/or plate item and contains at least 2 but no more than 5 ribs.
•
Rich, deep flavor ideal for signature rubs and sauces and adaptable to various ethnic flavor profiles.
•
Meet customer demand for homestyle comfort food.
•
Best prepared using dry heat for thinner cuts, moist heat for thicker cuts. Less tender Short Ribs require a long, slow cooking time to tenderize. The result is moist, tender, full-flavored ribs. Braising Short Ribs with wine, vegetables, seasoning, and stock enhances taste and tenderness.
Item#
Brand
231309
PERF CM
485809
PERF CM
247831
Status Description
Pack
Beef Rib Short Boneless Choice Bulk
40/4 OZ
)
Beef Rib Short Boneless Choice
24/4 OZ
PERF CM
)
Beef Rib Short Boneless Choice
28/6 OZ
494952
PERF CM
)
Beef Rib Short Boneless Choice
20/8 OZ
485768
PERF CM
)
Beef Rib Short Boneless Choice
12/10 OZ
485766
PERF CM
)
Beef Rib Short Boneless Choice Tied
16/10 OZ
485855
PERF CM
)
Beef Rib Short Boneless Choice Tied
12/12 OZ
485817
PERF CM
)
Beef Rib Short 1 Bone Choice
24/5 OZ
485816
PERF CM
)
Beef Rib Short 1 Bone Choice
24/8 OZ
280331
PERF CM
)
Beef Rib Short 1 Bone Choice
12/14 OZ
479791
PERF CM
)
Beef Rib Short 1 Bone Choice
14/12 OZ
487446
PERF CM
)
Beef Short Rib 2 Bone Choice
20/8 OZ
235851
PERF CM
)
Beef Rib Short 2 Bone Choice
12/12 OZ
530984
PERF CM
)
Beef Rib Short 3 Bone Choice Whole
1/20 LB
416939
PERF CM
)
Beef Short Rib B/I Frenched Choice
12/16 OZ
487562
PERF CM
)
Beef Short Rib B/I Frenched Choice
12/18 OZ
433873
PERF CM
)
Beef Short Rib Frenched 1 Bone
12/14 OZ
short rib
Short Ribs
Meat Buyers Guide 2017
19
Top Butt 20
Meat Buyers Guide 2017
Coulotte "Sirloin Cap" Steaks •
Boneless steak made by slicing the Sirloin Cap at a right angle to the grain or direction of the muscle fibers, maximizing tenderness.
•
Easy to prepare and is perfect for use in menu presentations similar to the Sirloin steak - Give patrons the full sirloin experience at a lower cost.
•
One of the more than 29 beef cuts that qualify as lean.
•
Prepare using dry heat. Best marinated or seasoned with an herb rub, then dry roasted or grilled. Cut across the grain for maximum tenderness.
Thin "Sirloin Style" Steaks & Thick "Filet Style" Steaks •
Boneless cut located between the short loin and the round, separated from the bottom sirloin through a natural seam. All bones and exterior heavy connective tissue have been removed.
•
One of the most versatile beef cuts available. Helps control costs - multiple menu applications can minimize inventory.
•
Strong nutrition profile meets demand for healthier menu items.
•
Best prepared with any dry heat cooking method including roasting, grilling, sauteeing, and smoking. Also great for moist heat cooking - a terrific cut for gourmet stews and stroganoffs.
Coulotte “Sirloin Cap” Steaks Item#
Brand
Status Description
231253
PERF CM
)
Beef Sirloin Steak Choice Bistro
24/6OZ
487563
PERF CM
)
Beef Coulotte Steak Choice
24/6 OZ
485943
PERF CM
Beef Coulotte Steak Choice
20/8 OZ
486001
PERF CM
Beef Coulotte Steak Choice
12/10 OZ
)
Pack
Thin “Sirloin Style” Top Butt Steaks Item#
Brand
Status Description
Pack
485931
PERF CM
)
Beef Top Butt Steak Sirloin Nr
24/6 OZ
485735
PERF CM
)
Beef Top Butt Steak Sirloin Nr End Cut
24/8 OZ
246828
PERF CM
)
Beef Top Butt Steak Sirloin Select
32/5 OZ
485922
PERF CM
)
Beef Top Butt Steak Sirloin Select
24/6 OZ
485748
PERF CM
)
Beef Top Butt Steak Sirloin Select
24/7 OZ
485864
PERF CM
)
Beef Top Butt Steak Sirloin Select
20/8 OZ
485923
PERF CM
)
Beef Top Butt Steak Sirloin Select
12/10 OZ
485883
PERF CM
)
Beef Top Butt Steak Sirloin Choice
24/6 OZ
485872
PERF CM
)
Beef Top Butt Steak Sirloin Choice
12/8 OZ
485873
PERF CM
)
Beef Top Butt Steak Sirloin Choice
12/10 OZ
Thick “Filet Style” Top Butt Steaks Item#
Brand
Status Description
Pack
408028
PERF CM
)
Beef Top Butt Steak Filet Select
485874
PERF CM
)
Beef Top Butt Steak Filet Select
12/8 OZ
485875
PERF CM
)
Beef Top Butt Steak Filet Select
12/10 OZ
487505
PERF CM
Beef Top Butt Steak Filet Choice
12/8 OZ
485829
PERF CM
)
Beef Top Butt Steak Filet Choice
12/10 OZ
485890
PERF CM
)
Beef Top Butt Steak Filet Choice
12/12 OZ
521704
PERF CM
)
Beef Top Butt Steak Filet Choice Angus
24/6 OZ
521613
PERF CM
)
Beef Top Butt Steak Filet Choice Angus
24/7 OZ
24/6 OZ
Meat Buyers Guide 2017
21
Flap Flap
Item#
22
Meat Buyers Guide 2017
•
In New England it is most commonly known as Beef Tips or Sirloin Tips.
•
Flap steak, or flap meat is a beef steak that comes from the bottom sirloin butt, and is generally a very thin steak.
•
When grilled, they are tender and juicy. Flap takes on marinades and seasonings extremely well, and has a robust beefy flavor due to a coarse texture.
•
Of all the thin cuts of beef, it's one of the most versatile. It works well in fast-cooking methods like grilling or searing. It's excellent cooked whole and sliced into thin strips or cubed and put on skewers. It's even great as a slow-cooked braise, where it comes apart into tender shreds, like a Cuban ropa vieja.
Brand
Status Description
Pack
487445 PERF CM
)
Beef Sirloin Flap Meat Utility Diced
2/5 LB
485856 PERF CM
)
Beef Sirloin Flap Heart Steak Choice
24/5 OZ
485858 PERF CM
)
Beef Sirloin Flap Heart Steak Choice Thin
12/8 OZ
485857 PERF CM
)
Beef Sirloin Flap Heart Steak Choice
16/10 OZ
hanger
Hanger Steaks
Item#
•
Cut from the portion of the diaphragm muscle that is attached to the back section of the last rib.
•
There is only one hanging tender per animal.
•
Ideal for thin cuts and is easy to slice.
•
Popular because it arrives pan-ready, requiring little trimming.
•
Dry heat is recommended. Hanger Steak is most frequently seasoned, grilled, or broiled, then sliced and fanned on the plate.
Brand
Status Description
495155 PERF CM
Pack
Beef Hanger Steak Choice Angus
18/9 OZ
485273 PERF CM
)
Beef Hanger Steak Choice Thick Side
20/8 OZ
485907 PERF CM
)
Beef Hanger Steak Choice
12/10 OZ
Meat Buyers Guide 2017
23
Skirt Skirt Steaks
Item#
24
Meat Buyers Guide 2017
•
The trimmed, boneless portion of the diaphragm muscle, which is attached to the 6th through 12th ribs on the underside of the short plate.
•
Flavorful steak ideal for a variety of profitable dishes.
•
Ideal with a tenderizing marinade.
•
Carve thinly across the grain to promote tenderness.
•
Best prepared using dry heat including grilling, broiling, and stir-frying.
Brand
Status Description
Pack
487570 PERF CM
)
Beef Skirt Steak Choice Outside Pld
20/8 OZ
276621 PERF CM
)
Beef Skirt Steak Choice Outside Pld
18/9 OZ
other
BEEF TIPS
Item#
Brand
Status Description
Pack
521703 PERF CM
)
Beef Ball Tip Steak Choice
12/10 OZ
487550 PERF CM
)
Beef Cube For Stew Premium .5 “Fz
1/10 LB
487504 PERF CM
)
Beef Julienne Strips
1/10 LB
501138 PERF CM
)
Beef Julienne Strips Fz
1/10 LB
489112 PERF CM
)
Beef Ox Tail Cut 2” Pcs Fz
1/15 #AV
534291 PERF CM
)
Beef Osso Bucco 2” Fz
1/15 AV
292189 PACKER
%
Beef Shank B/I C/C Fz
1/65 #AV
948519 PACKER
%
Beef Steamship Round Choice
1/70 LB
Meat Buyers Guide 2017
25
What are
BistRo Steaks? Topping the list of â&#x20AC;&#x153;Whatâ&#x20AC;&#x2122;s Hot," new cuts of meat called Bistro Steaks make the top 10 in food trends. Bistro steak is a somewhat recently coined term renaming those old time butcher favorites: flat iron, Coulotte, hanger, skirt or teres major. These cuts offer a lot of flavor and perform well against the dry heat of the grill. Whether you marinate, rub, sauce or stuff, maximum tenderness is found when the steak is cooked to medium-rare.
Pair Hanger Bistro steak, fresh steamed greens, house-made dressing and consider plating on nontraditional plate for that 'wow' factor.
26
Meat Buyers Guide 2017
Hanger
Also known as bistro
steak or in France, the onglet. From the diaphragm, this steak is uniform in length and shape and is the traditional cut in France for a Steak Frites. Recent popularity has driven the price up a bit, but it is still the perfect choice for the classic dish instead of the increasingly thin NY Strips.
Skirt Steak
The trimmed, boneless portion of the diaphragm muscle, which is attached to the 6th through 12th ribs on the underside of the short plate. Flavorful steak best for a variety of profitable dishes. Ideal with a tenderizing marinade. Carve thinly across the grain to promote tenderness. Best prepared using dry heat including grilling, broiling, and stirfrying.
Teres Major
Also known as Bistro filet or petite shoulder tender. The most tender muscle in the shoulder
and has a very close imitation in taste and texture of filet mignon. Makes for a good small steak or can be cut into bits, sautĂŠed rare and served over egg noodles for a slightly more decadent take on beef stroganoff.
Coulotte Steak Also known as top
sirloin cap steak or boneless top sirloin cap. Cut to maximize
tenderness. Easy to prepare and offers the full sirloin experience at a lower cost. Best prepared using a dry heat, marinated or seasoned with an herb rub then dry roasted or grilled.
Flat Iron Steak
Also known as the top blade or butlerâ&#x20AC;&#x2122;s steak. From the shoulder, more flavor but not quite as tender as the teres major. Never needs marinating and when sliced on a bias and arranged on a plate over mashed cauliflower or parsnip puree makes for the perfect Instagram plate.
Meat Buyers Guide 2017
27
Shoulder Steak; bone-in
Shoulder Roast; bone-in
Shoulder Country-Style Ribs; bone-in
New York Chop
Porterhouse Chop
Ribeye Chop
Loin Back Ribs
Loin Country-Style Ribs; bone-in
Loin Country Style Ribs; boneless
New York Roast
Tenderloin
Sirloin Chop; boneless
LOIN
SHOULDER
Porkâ&#x20AC;&#x2122;s Most Popular Cuts
SIDE
For recipe ideas visit: www.PorkBeInspired.com
Spareribs
28
Meat Buyers Guide 2017
St. Louis-Style Ribs
How to Cook Pork PERFECTLY Method
Cut
Cook to Internal Temperature
Average Recommended Cooking Time
followed by 3-minute rest
(minutes per Ib. OR total minutes)
2 - 5 Ibs.
145°F
2 Ibs. roast = 20 minutes (per Ib.) 3½ - 5Ibs. roast = 15 minutes (per Ib.)
½ - 1½ Ibs.
145°F
20 - 27 minutes (total)
Loin Back Ribs
------
Tender
1½ - 2 hours (total)
Spareribs/ St. Louis-Style Ribs
------
Tender
1½ - 2 hours (total)
½ - 1½ Ibs.
145°F
20 minutes (total)
New York Roast; bone-in and boneless Roasting Roast at 350°F, unless otherwise noted. Roast in a shallow pan, uncovered.
Thickness/ Weight
Tenderloin (Roast at 425°F)
Tenderloin Broiling 4-5 inches from heat
Porterhouse, New York and Ribeye Chops; thin
¾ inch
145°F
8 - 9 minutes (total)
OR
Porterhouse, New York and Ribeye Chops; thick
1½ inch
145°F
12 - 16 minutes (total)
½ - ¾ inch
145°F
20 minutes (total)
Shoulder Country-Style Ribs
1½ inch
145°F
12 - 16 minutes (total)
Loin Country-Style Ribs; bone-in and boneless
1½ inch
145°F
12 - 16 minutes (total)
New York Roast; bone-in and boneless
2 - 5 Ibs.
145°F
2 Ibs. roast = 20 minutes (per Ib.) 3½ - 5Ibs. roast = 15 minutes (per Ib.)
Shoulder Roast; bone-in
3-6 Ibs.
Tender
45 minutes (per Ib.)
Loin Back Ribs
------
Tender
1½ - 2 hours (total)
Spareribs
------
Tender
1½ - 2 hours (total)
New York Chop; thin
¾ inch
145°F
8 minutes (total)
Ribeye Chop; thin
¾ inch
145°F
8 minutes (total)
½ - ¾ inch
145°F
6 - 8 minutes (total)
Shoulder Roast; bone-in
3-6 Ibs.
Tender
2 - 2½ hours (total)
Loin Back Ribs
------
Tender
1½ - 2 hours (total)
Spareribs/ St. Louis-Style Ribs
------
Tender
1½ - 2 hours (total)
½ - ¾ inch
145°F
20 minutes (total)
Grilling Over direct, medium heat; turn once halfway through grilling.
Barbecuing Over indirect medium heat (285°F).
Sautéing Add a little cooking oil to a pan; sauté over medium-high heat and turn once halfway through cooking time.
Shoulder Steak
Sirloin Chop; bone-in and boneless Braising Cook, covered, with a liquid at a simmer; turn once halfway through cooking time.
Shoulder Steak
145°F Medium Rare............................................ Warm, Pink Center 150°- 155°F Medium.......................................... Warm, Slightly Pink Center 155°- 160°F Medium Well..................................Hot, White Center 160°F + Well-Done.............................................. Hot, Tough and Dry
©2013 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Checkoff Program.
0313
Temperature/Color Guide
Meat Buyers Guide 2017
29
unsurpassed
Taste and Tenderness Only the top 20% of premium hogs are selected for the Allegiance program, meeting specific marbling, color, and animal care specifications. All hogs are raised on local farmer-grown corn diets which contribute to the beautiful marbling and superior flavor, juiciness, and tenderness. Duroc terminal sires and Yorkshire/Landrace females are born and raised in the Midwest on a family owned collection of 24 farms which are routinely audited by third-party animal welfare authorities. Allegiance pork is 100% all natural and is traced through our pioneering PathProvenÂŽ program which enforces exacting specifications to ensure premium quality. Cuts are specified for 1/8-inch maximum trim, and processed in a Single-source State-of-the-art facility by skilled craftsmen who focus on precision. Our exclusive PathProvenâ&#x201E;˘ food trace technology is used to not only establish a link between an animal and each cut of meat, but also to genetically ensure that our pork is the highest quality and provides the best possible eating experience. Available exclusively from
PERFORMANCEFOODSERVICE.com
30
Meat Buyers Guide 2017
Commodity Pork
ATTRIBUTES
Single-Source Midwest Farm Corn Purchased Directly From Local Farmers Duroc Terminal Sires Used With Landrace Females
Unknown
Pigs Raised ≤ 100 Miles From Packing Partner
Unknown
Single Packing Partner Facility Professional Animal Handlers/ Haulers Used Third Party Animal Welfare Audits Conducted PFG PathProven® Utilized Minimum Lean Color/ Marbling Levels
Unknown 3/2
2/1
Fat Trim Requirement
Unknown 1/8”
1/4”
Exclusively Offered by PFG
Performancefoodservice.com
Meat Buyers Guide 2017
31
custom cut 32
Meat Buyers Guide 2017
BONELESS CHOPS
TOMAHAWK CHOP
Custom Cut Pork Item#
Brand
Status Description
Pack
417882
PERF CM
)
Pork Short Rib Three Bone 16-19 Oz
1/10 LB
537809
PERF CM
)
Pork Osso Bucco 2”
1/10 LB
485967
PERF CM
)
Pork Chop C/C Boneless
24/4 OZ
416631 WEST CRK
Pork Chop C/C Boneless Marinated Fz
40/4 OZ
416639 WEST CRK
Pork Chop C/C Boneless Marinated Fz
27/6 OZ
487538
PERF CM
)
Pork Chop C/C B/I
24/6 OZ
487597
PERF CM
)
Pork Chop C/C B/I
12/8 OZ
299920
PERF CM
)
Pork Chop C/C B/I Allegiance
16/10 OZ
487596
PERF CM
)
Pork Chop C/C B/I
12/14 OZ
233144
PERF CM
)
Pork Chop C/C B/I Frenched Allegiance
28/6 OZ
296024
PERF CM
)
Pork Chop C/C B/I Frenched Allegiance
20/8 OZ
296007
PERF CM
)
Pork Chop C/C B/I Frenched Allegiance
16/10 OZ
296006
PERF CM
)
Pork Chop C/C B/I Frenched Allegiance
14/12 OZ
296005
PERF CM
)
Pork Chop C/C B/I Frenched Allegiance
12/14 OZ
537794
PERF CM
)
Pork Chop C/C B/I Frenched Tomahawk
12/12 OZ
259916
PERF CM
)
Pork Chop 2 Bone Frenched
12/14 OZ
250036
PERF CM
)
Pork Chop 2 Bone Frenched
5/16 OZ
485956
PERF CM
)
Pork Chop Porterhouse C/C B/I
12/12 OZ
485959
PERF CM
)
Pork Chop Porterhouse C/C B/I
12/14 OZ
)
Pork Rib Boneless Country Style
24/7 OZ
492560
PERF CM
343566
PERF CM
964596
PERF CM
)
Pork Spareribs Boneless Country Style
5/2 LB
Pork Sirloin Diced 1” X 1”
1/10 LB
roast, indirect heat on grill, braise, slow cooker Bacon – broil, roast (bake), microwave
Left: Tenderloin Right: Canadian-Style Bacon
Left: Country-Style Ribs Right: Back Ribs
Cooking Methods Tenderloin – roast, grill, pan broil Canadian-Style bacon – roast, broil, sauté
Cooking Methods roast, indirect heat on grill, braise, slow cooker
Side Shoulder Butt
Upper row (l-r): Bone-in Fresh Ham, Smoked Ham Lower row (l-r): Leg Cutlets, Fresh Boneless Ham Roast
Picnic Shoulder
Loin Side
Leg
Leg Roasts No-fuss family dinner or holiday favorite
THE MANY SHAPES OF PORK
Cut Loose!
Chops Dinner, backyard barbecue or gourmet entree
When shopping for pork, consider cutting traditional roasts into a variety of different shapes
Cubes Great for kabobs, stew and chili grill, stew, braise, broil
Strips Super stir fry, fajitas and salads grill, sauté, stir fry
www.TheOtherWhiteMeat.com
©2007 National Pork Board Des Moines, IA USA
Cutlets Delicious breakfast chops and quick sandwiches 1/8 to 3/8 inch thick – sauté, grill
#03341 01/2007
BONELESS BUTT LOIN
primals
Cooking Methods Fresh Leg of Pork – roast, indirect heat on grill, slow cooker Smoked Ham – roast, indirect heat on grill Ham Steak – broil, roast
TENDERLOIN
Pork Primals Item#
Brand
Status Description
Pack
997546 WEST CRK
Pork Ground 80/20 Fz Tff
1/10 LB
464407 WEST CRK
Pork Butt Boneless 1/4” Cryo
8/8.5 LB
Pork Butt Boneless 1/4” Cryo
1/17 LB
Pork Butt B/I 1/4” Cryo
8/8.5 LB
Pork Rib Spare St Louis Trim
12/3.6 LB
Pork Rack 10 Bone Frenched
4/7 LB
Pork Loin Boneless C/C Strap On 1Pc
1/9 LB
464778 WEST CRK
Pork Loin Boneless C/C Strap On
6/9 LB
464533 ALLEGNCE
Pork Loin Boneless C/C Strap On
2/9 LB
464780 WEST CRK
Pork Tenderloin
12/1.25 LB
464541 ALLEGNCE
Pork Tenderloin 1.25 Lb Dn
12/1.25 LB
509804 ALLEGNCE
Pork Belly 1/2 Skin-On Cryo
2/8.25 LB
509805 ALLEGNCE
Pork Belly 1/2 Skinless Cryo
2/6.75 LB
539078 WEST CRK
*
464469 WEST CRK 464777 WEST CRK
*
464518 ALLEGNCE 539075 WEST CRK
*
Meat Buyers Guide 2017
33
All Natural USDA Choice American Lamb LAMB LEG STEAMSHIP ROUND
LAMB LOIN CHOP
Trimmed lamb leg with aitch bone removed and shank frenched. Netted for roasting. Individually vacuum sealed. 2, 4 or 6 packs per case.
LAMB LEG BRT
Lamb loin trimmed with a 1” average tail and cut to yield T-bone or porterhouse-style chops. Available in 3, 4, 5, 6, 8, or 10 oz. portions. Vacuum sealed in 2-piece packs. 10 lb. average case.
LAMB RACK, FRENCHED Lamb leg boned, trimmed and jet-netted. Also available seasoned. Individually vacuum sealed. 2, 4 or 6 packs per case.
LAMB TOP ROUND
8, 9 or 10-rib lamb racks available cap on or cap off with a 4“ bone, 3” french and 1” lip. Vacuum sealed with 2 half racks per pack. 3, 6 or 10 packs per case. Also available individually vacuum sealed.
LAMB RIB CHOP, FRENCHED Separated from lamb leg to make lamb top round, cap on or cap removed. Individually vacuum sealed. 6 packs per case. 10 lb. average case.
Lamb rack with chine and feather bones removed. Chop has 4” bone, 3” french and 1” lip. Available in 2, 3 or 4 oz. portions. Vacuum sealed in 1 lb. packs, 10 packs per case. 10 lb. average case.
Also available hand-cut into 1” to 1.5” lamb leg kabobs. 10 lb. average case.
LAMB LEG STEAK, CENTER CUT
LAMB SHOULDER CHOP
Lamb leg steak, cut from the center of a bone-in lamb leg. Available in 11-14 oz. or 17-19 oz. portions. Individually vacuum sealed. 10 lb. average case.
LAMB FORE SHANK/HIND SHANK
Lamb chuck cut into 3/4” or 1” round bone and blade bone chops. Individually vacuum sealed in 6-8 oz. portions. 6 round bone and 12 blade bone chops per case. 12-15 lb. average case.
LAMB DENVER RIB
Lamb fore shank or hind shank cut from the lower portion of the arm (front leg) or rear leg. Vacuum sealed in 4-piece packs, 2 packs per case. 10 lb. average case.
Trimmed lamb breast yielding high quality Denver Rib (spare rib). Vacuum sealed in 4-piece packs, 3 packs per case. 10 lb. average case.
Also available as frenched hind shank. Vacuum sealed in 1-piece packs, 9 packs per case. 10 lb. average case.
LAMB STEW
LAMB HIND SHANK OSSO BUCO
Lamb chuck boned and hand-cut into 1” to 1.5” average cubes. May include shank meat. Vacuum sealed in 5 lb. packs, 2 packs per case. 10 lb. case.
Lamb hind shank with the side muscle removed and cut into 1” or 2” osso buco. 4-6 oz. portions vacuum sealed in 5 lb. packs, 2 packs per case. 10 lb. average case.
GROUND LAMB
LAMB LOIN BONELESS Lamb loin eye boned and trimmed. Available 0 x 0 or 1 x 1 with fat cap on. Also available trimmed to the silver skin or completely cleaned to the eye. Vacuum sealed in 1-piece packs, 8 packs per case. 12-15 lb. average case.
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Meat Buyers Guide 2017
For Featured Products & Recipes go to CatelliBrothers.com
Select ground lamb averaging 80/20 lean content. Vacuum sealed in 2 lb. packs, 5 packs per case. 10 lb. case. 2 oz. sliders and 4, 6 or 8 oz. burgers available.
All Natural Australian Lamb LAMB RACK, FRENCHED
All Natural New Zealand Lamb LAMB RACK, FRENCHED
8-rib lamb racks with cap removed, 4” bone, 2-3” french and 1-2” lip. Available in 20-22, 22-24, 24-26, 26-28, or 28 oz. and up racks. 2 vacuum-sealed half racks per pack. 20-40 lb. case.
LAMB LEG BRN
8-rib lamb racks with cap removed, 4” bone, 2-3” french and 1-2” lip. Available in 10-12, 12-14, 14-16, 16-18, or 18-20 oz. racks. 2 frozen vacuum-sealed half racks per pack. 20 lb. average case.
LAMB LEG BRN Lamb leg boned, rolled and netted. Shank removed for roasting or carving presentation. Average 4-6 lb. boneless leg individually vacuum sealed. 6-8 packs per case. 24-32 lb. case.
Lamb leg boned, rolled and netted. Shank removed for roasting or carving presentation. Average 3-4 lb. boneless leg individually vacuum sealed and frozen. 6 packs per case. 24 lb. average case.
LAMB LOIN BONELESS
LAMB LOIN BONELESS
Lamb loin boned and trimmed 0 x 0 with silver skin removed. 4 boneless loin eyes per vacuum-sealed and frozen pack. Average 20-24 packs per case. 22 lb. average case.
Lamb loin boned and trimmed 0 x 0 with silver skin removed. 4 boneless loin eyes per vacuum-sealed pack, average 16 packs per case. 25 lb. average case.
LAMB LOIN CHOP
LAMB LOIN CHOP T-bone to porterhouse-style chops. Available 3-4 oz. portions. 3 vacuum-sealed chops per pack. 10 lb. average case.
T-bone to porterhouse-style chops. Available in 3 or 4 oz. portions. 2 chops per vacuum-sealed and frozen pack.
Additional portion sizes available upon request.
10 lb. average case. Additional portion sizes available upon request.
LAMB RIB CHOP, FRENCHED
LAMB RIB CHOP, COCKTAIL-STYLE Lamb rib chops with cap removed and frenched cocktail-style. 1.5-2.5 oz. portion. Vacuum sealed and frozen. 10 lb. average case.
Lamb rack with chine and feather bones removed. Chop has 4” bone, 3” french and 1” lip. Available in 3 or 4 oz. portions. Vacuum sealed in 1 lb. packs, 10 packs per case. 10 lb. average case.
LAMB TENDERLION
LAMB TENDERLOIN
Boneless whole tenderloin from the leg and loin section, creating a whole tenderloin boneless with the silver skin on. 10 pieces per frozen and vacuum-sealed pack, 20 packs per case. 32 lb. average case.
Boneless whole tenderloin from the leg and loin section, creating a whole tenderloin boneless with the silver skin on. 10 pieces per vacuum-sealed pack, 20 packs per case. 32 lb. average case.
LAMB FORE SHANK/HIND SHANK Lamb fore shank, bone-in, separated from the chuck end. Average 10-16 oz. shank. Vacuum sealed or layer packed and frozen. 40 pieces per case. 48 lb. average case.
LAMB FORE SHANK Lamb fore shank, bone-in, separated from the chuck end. Average 10-14 oz. shank. Vacuum sealed or layer packed and frozen. 40 pieces per case. 29 lb. average case.
Lamb hind shank. Average 16-20 oz. Vacuum sealed in 4-piece packs, 7 packs per case. 33 lb. average case. Photo use licensed by MLA.
Meat Buyers Guide 2017
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700-902 PFG Colorado Lamb Sell Sheet_R4.qxp_Layout 1 10/15/16 9:53 AM Page 1
ALL NATURAL COLORADO L A MB Why Leading Chefs & Retailers Feature Colorado Lamb DELICIOUS FLAVOR. Colorado lamb is specifically bred for size and flavor. Their sheep are larger, producing a higher meat to bone ratio. Because it has more Ê Ê Ê Ê Ê texture. Ê Ê marbling, Colorado lamb boasts a mild, delicious flavor and a preferred In side-by-side taste comparisons, Colorado lamb is the clear winner. ALL NATURAL. Colorado lamb is raised in the foothills of the Rocky Mountains, a natural habitat for sheep. There they are free to roam and graze on high quality forage such as wild grasses, berries and carrots. For a short time their feed is later supplemented by hay, alfalfa and corn to round out a healthy diet. Colorado lamb is hormone and antibiotic free. MENU FAVORITE. From Shepherd’s Pie to lamb shank casseroles to the everpopular rack of lamb, chefs know that lamb can be the featured protein of a variety of menus. Retailers, too, recognize the appeal of Colorado lamb among knowledgeable and discriminating shoppers.
Ê
What You Can Expect from Performance Foodservice’s Colorado Lamb Program HUMANELY RAISED LAMB. Colorado lamb is unique in flavor and texture because the sheep are able to roam free in their natural habitat and forage on wild grasses that are supplemented by other wholesome feeds. They live in family herds and receive gentle handling by caring shepherds and ranchers from birth so they grow large naturally. These historic farming methods ensure the natural development of the sheep, assure consistency and produce the mild taste that makes Colorado lamb so distinctive. TRACEABILITY. All production is monitored throughout an integrated supply chain. Catelli Brothers facilities have earned SQF certification, recognized worldwide by food service providers who require rigorous credible food safety management systems. SUSTAINABILITY. The company maintains and promotes ecological practices regarding livestock husbandry, soil and water management, waste management, and elimination of chemicals and mineral surpluses. Catelli Brothers understands that the most efficient use of non-renewable resources helps maintain the economic viability of the world’s farms and ranches and helps preserve our environment. For more information, call your Performance Food Service Sales Representative or Catelli Brothers Sales Representative. Or call 856-869-9293. 50 Ferry Avenue, Collingswood, NJ 08103 For veal and lamb recipes visit CatelliBrothers.com
A Tradition of Quality Veal & Lamb Products 10/16
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Meat Buyers Guide 2017
lamb
LOIN CHOPS
RIB CHOP
Custom Cut Lamb Item#
Brand
485968
PERF CM
Status Description )
Lamb Chop Loin 3 Oz
24/3 OZ
Pack
485969
PERF CM
)
Lamp Chop Loin 4 Oz 1” Thick
24/4 OZ
385807
PERF CM
)
Lamb Chop Loin 6 Oz
32/6 OZ
267716
PERF CM
)
Lamb Chop Loin 7-8 Oz
1/10 LB
887159
PERF CM
)
Lamb Chop Lolipop Nz Fz
1/50 CT
Lamb Primals Item#
Brand
245080
CATELLI
213229
PILOT
238129
PACKER
Status Description Lamb Rack Frenched C/Off Nz Fz
Pack 24/12-14 OZ
Lamb Rack Frenched C/Off 8 Rib Nz Fz 24/14-16 OZ Lamb Rack Frenched C/Off Nz Fz
20/16 OZ
448885 AUSSIPRM
Lamb Rack Frenched C/Off Aus Fz
12/25 OZ
266211
CATELLI
Lamb Ground Fz
5/2 LB
877085
CATELLI
Lamb Cubed 1X1 Ch For Stew
2/5 LB
266332
PACKER
%
Lamb Shank New Zealand 6-9 Oz
1/25 LB
538295
PERF CM
)
916741
CATELLI
935891
PERF CM
945913
CATELLI
%
Lamb Loin Boneless C/On
8/1.38 LB
Lamb Top Round Fresh
6/2 LB
Lamb Leg Brt
1/8 LB
Lamb Leg Brt Trim
2/8 LB
Meat Buyers Guide 2017
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All Natural USDA Choice Milk-Fed Veal VEAL LEG STEAMSHIP
VEAL WHOLE TENDERLOIN Selected veal leg, trimmed with aitch bone removed and hind shank frenched. Individually vacuum sealed. Packed 1 piece per case.
Selected boneless, trimmed whole veal tenderloin with side muscle. The filet mignon of veal is ideal for cutlets, medallions or carpaccio. Individually vacuum sealed. 5 tenderloins per case. 10 lb. average case.
VEAL LEG CUTLET
VEAL TOP ROUND, CAP OFF
Selected veal leg muscles only, pinned, hand-sliced and pounded into cutlets. Available in 1.5, 2, 3, 4, 5, 6, or 8 oz. portions. Also available not pounded. Vacuum sealed in 1 lb. average pack. 10 lb. average case.
Selected veal top round, trimmed and cap removed. One of the most utilized veal cuts. Easy to process into cutlets or medallions. Individually vacuum sealed. Packed 1, 2 or 3 per case.
VEAL LEG HIP SIRLOIN
VEAL SHORT LOIN, KNIFE-READY Top sirloin portion of the leg. Completely trimmed and great for veal cutlets, medallions or rollatini. Vacuum sealed 2 pieces per pack, 2 packs per case. 10 lb. average case.
VEAL LEG KNUCKLE (SIRLOIN)
Selected veal short loin cut through the vertebrae. Easy to knife cut yielding T-bone to porterhouse-style chops. 4-5 lb. average piece. Individually vacuum sealed. 2 packs per case. 10 lb. average case.
VEAL LOIN (BONELESS STRIP LOIN)
Selected boneless, trimmed sirloin (knuckle) used for veal cutlets and medallions. Individually vacuum sealed. 2 packs per case. 10 lb. average case.
VEAL LEG BOTTOM ROUND (FLAT OR GOOSENECK)
Selected boneless veal loin eyes, trimmed to 0 x 0 to silver skin or 1 x 1 with fat cap on. Great as a roast or easily portioned for steaks, medallions or cutlets. Vacuum sealed 2 pieces per pack, 2 packs per case. Also available vacuum sealed 1 piece per pack. 10-12 lb. average case.
VEAL LOIN CHOP Selected veal loin chop cut to yield T-bone to porterhouse-style chops. Available in 8, 10, 12, 14, 16, 18, 20, 22, 24, or 26 oz. portions. Individually vacuum sealed. 10 lb. average case.
Selected boneless, trimmed bottom round. Used for larger veal cutlet portions like Parmigiana or rollatini. Individually vacuum sealed. 2 packs per case. 10 lb. average case.
VEAL LEG EYE ROUND
VEAL CHOP, KANSAS CITY-STYLE Boneless veal leg muscle separated from the bottom round section of the leg. Completely trimmed. Great for veal leg medallions or cutlets. Individually vacuum sealed. 8 packs per case. 10 lb. average case.
VEAL LEG FILET (BUTT TENDERLOIN)
Selected veal loin with tenderloin removed, creating a more economical loin chop. Great for specials. Available in 6, 8, 10, 12, 14, 16, 18, or 20 oz. portions. Individually vacuum sealed. 10 lb. average case.
VEAL RACK, OVEN-READY
Portion of tenderloin removed from veal leg and referred to as butt tender, filet mignon of veal. Approximately 14-16 oz. per piece. Vacuum sealed 2 pieces per pack, 5-6 packs per case. 10 lb. average case. Also available with silver screen removed. Vacuum sealed 1 piece per pack, 12 packs per case. 10 lb. average case.
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Meat Buyers Guide 2017
For Featured Products & Recipes go to CatelliBrothers.com
Selected veal rack with cap, chine and feather bones removed yielding bone-in rib eye. Great for in-house cutting. Available in 4, 5, 6, 7, or 8-rib racks. Rib bones can be cut 2 x 2, 3 x 3 or 4 x 4. Also available frenched. Individually vacuum sealed. 2, 4 or 10 packs per case.
All Natural USDA Choice Milk-Fed Veal VEAL RIB EYE
GROUND VEAL Selected veal racks, boned and trimmed with cap removed to silver. Can be used as a roast or easily portioned for boneless rib eye steaks, cutlets or medallions. Vacuum sealed 2 pieces per pack, 2 packs per case. 10 lb. average case.
VEAL RIB CHOP, 1ST CUT, FRENCHED
Select ground veal averaging 80/20 lean content. Vacuum sealed in 2 lb. packs, 5 packs per case. 10 lb. case. 2 oz. sliders and 4, 6 or 8 oz. burgers available.
GROUND MEATBALL & MEATLOAF MIX
Selected veal racks cut into chops. Only first four ribs can be sold as 1st cut veal rib chops. Chop has 4” bone, 3“ french and 1” lip. Great plate presentation. Can be grilled, pan seared, stuffed, or roasted. Available in 8, 10, 12, 14, 16, or 18 oz. portions. Individually vacuum sealed. 10 lb. average case.
VEAL RIB CHOP, CENTER CUT, FRENCHED
A custom blend of fresh ground beef, pork and veal. Vacuum sealed in 2 lb. packs, 5 packs per case. 10 lb. case. Butcher's Blend 2 oz. sliders available.
VEAL STEW DELUXE
Selected veal racks cut into chops. Only first six ribs can be sold as center cut rib chops. Chop has a 4” bone, 3” french and 1” lip. Available in 8-10 oz., 10-12 oz., 12-14 oz., or 14-16 oz. portions. Individually vacuum sealed. 10 lb. average case.
VEAL RIB CHOP, ECONOMY CUT
Veal stew prepared from veal muscles, virtually 100% lean. Hand cut into 1” to 1.5” average cubes, shank meat excluded. Commodity style also available. Vacuum sealed in 2.5 lb. packs, 4 packs per case. 10 lb. case.
VEAL FLANK STEAK Flank steak removed from leg and loin flank section of the hindquarter. Completely trimmed of fat and silver skin. Great for grilling, roasting or sautéing. Vacuum sealed in 2 lb. packs, 5 packs per case. 10 lb. average case.
Selected veal rib chops cut from the chuck end of the veal rack, ribs 7 and 8. Available frenched or unfrenched. Can be grilled, roasted, stuffed, or pounded for Milanese. Vacuum sealed in 8-12 oz. portion. 10 lb. average case.
VEAL FORE SHANK/HIND SHANK OSSO BUCO
VEAL CUBE STEAK Prepared from any boneless portion of the veal carcass, except heel and shank. Free of bone, cartilage, lymph glands, and heavy connective tissue. Inexpensive product for Parmigiana or other sautéed dishes. 2, 3, 4, 5, or 6 oz. portions. Vacuum sealed in 1 lb. packs, 10 packs per case. 10 lb. average case.
Selected veal fore shanks or hind shanks cut into osso buco. 1”, 1.5”, 2”, 2.5”, 3”, or 4” portions. Vacuum sealed 8 to 10 pieces per case. 10 lb. average case. As volcano hind shank frenched, individually vacuum sealed. 2.5-3.5 lb. average piece per pack, 6 packs per case. 12 lb. average case.
VEAL SKIRT STEAK
VEAL SHORT RIBS Economical veal cut that’s great braised then finished on the grill. Vacuum sealed in 5 lb. packs, 2 packs per case. 10 lb. average case. Also available as veal short rib osso buco bone-in. 12-16 oz. portions. Vacuum sealed 2 pieces per pack, 5 packs per case. 10 lb. average case.
VEAL SPARE RIBS, ST. LOUIS-STYLE Selected veal breast with breast plate and brisket section removed yielding center cut St. Louis spare rib. Each rib has 8-11 bones intact creating a full rack. Individually vacuum sealed. 3-5 lb. average piece per pack. 6 packs per case. 24 lb. average case.
Skirt steak removed from inside of veal breast. Tender and flavorful. Great for grilling, roasting or sautéing. Vacuum sealed in 2 lb. packs, 5 packs per case. 10 lb. average case.
VEAL SWEETBREADS, VEAL LIVER & VEAL OFFAL Veal thymus gland vacuum sealed in sets. 1 lb. pack, 10 packs per case. 10 lb. average case. Liver available whole or portion controlled in 3, 4, 6, or 8 oz. portions. Individually vacuum sealed. 10 lb. average case. Heart, tongue, cheek meat, and kidneys also available. Meat Buyers Guide 2017
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700-901 PFG Milk-Fed Veal Sell Sheet_R2.qxp_Layout 1 10/15/16 9:51 AM Page 1
ALL NATURAL MILK-FED VEAL The Benefits of All Natural Milk-Fed Veal FLAVORFUL. This lean meat is supremely tender, and has subtle flavors thanks to the highest quality calf nutrition and technologies in the industry. Group housed Ê Ê Ê flavor Ê and Ê Ê texture, Ê and naturally milk-fed, these calves produce a product of superior making milk-fed veal the favorite of the world’s finest chefs. COLOR. Calves are raised, first on their mothers’ milk and then on a nutritionally balanced milk replacement formula. They produce a meat that is ivory or creamy pink in color, with a firm, fine and velvety appearance. NUTRITION. Milk-fed veal is a very nutritious food that provides a good source of protein, vitamin B12 and iron. It has low levels of sodium, fat and cholesterol, meeting the increasingly popular need of consumers to eat healthy. MARGINS. Tasty, nutritious milk-fed veal has virtually unlimited menu applications and appeals to upscale consumers. It commands a higher price point, which enables greater margins for you.
Ê
What You Can Expect from Performance Foodserivce’s Milk-Fed Veal Program HUMANELY RAISED CALVES. Milk-fed calves receive quality care through every stage of life. They are group housed in an environment that has natural sunlight and offers freedom of movement, gentle handling, proper nutrition, excellent air circulation, and easy access to fresh clean water. Animal technicians−in collaboration with veterinarians−monitor every aspect of animal care. All these factors ensure the proper, natural development of the calves. TRACEABILITY. All production is monitored throughout an integrated supply chain. Cattle movements are followed from farm of origin to final destination, including 24/7 third party remote video surveillance and auditing of handling and processing procedures, developed in cooperation with Dr. Temple Grandin, renowned humane animal handling authority. Catelli Brothers facilities have earned SQF certification, recognized worldwide by retailers and food service providers who require rigorous, credible food safety management systems. SUSTAINABILITY. Catelli Brothers maintains and promotes ecological practices regarding livestock husbandry, soil and water management, waste management, and elimination of chemicals and mineral surpluses. They understand that the most efficient use of non-renewable resources helps maintain the economic viability of the world’s farms and ranches and helps preserve our environment. For more information, call your Performance Food Service Sales Representative or Catelli Brothers Sales Representative. Or call 856-869-9293. 50 Ferry Avenue, Collingswood, NJ 08103 For veal and lamb recipes visit CatelliBrothers.com
A Tradition of Quality Veal & Lamb Products 10/16
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Meat Buyers Guide 2017
veal
OSSO BUCCO
RIB CHOPS
Custom Cut Veal Item#
Brand
Status Description
Pack
854067 PERF CM
)
Veal For Osso Bucco 1.5”
1/10 LB
853753 PERF CM
)
Veal For Osso Bucco 2”
1/10 LB
296564
ROMA
*
Veal For Osso Bucco 2” Fz
877029
CATELLI
&
Veal Short Rib 4 Bone Fz
10/16 OZ
873245 PERF CM
)
Veal Chop Rib 10 Oz Frenched
12/10 OZ
263031 PERF CM
)
Veal Chop Rib 12 Oz Frenched
1/9 LB
Veal Chop Rib C/C Frenched Fz
12/14 OZ
522874
ROMA
1/10 LB
Breaded Veal Cutlets Item#
Brand
Status Description
Pack
296544
ROMA
Veal Leg Cutlet Pounded Ind Vp
40/4 OZ
296548
ROMA
Veal Leg Cutlet Pounded Ind Vp
27/6 OZ
296555
ROMA
Veal Top Cutlet Pounded Ind Vp
40/4 OZ
296556
ROMA
Veal Top Cutlet Pounded Ind Vp
32/5 OZ
296559
ROMA
Veal Patty Breaded Italian Style Oval
40/4 OZ
296560
ROMA
Veal Patty Breaded Italian Style Natural 40/4 OZ
Item#
Brand
874482
CATELLI
296563
ROMA
239320
CATELLI
522863
Veal Primals Status Description
Pack
Veal Bones Mixed Cut Fz
1/50 LB
Veal Bones Mixed
1/50 LB
Veal Meatloaf Meatball Mix
5/2 LB
ROMA
Veal Ground 80/20 Ind Vp Fz
5/2 LB
296562
ROMA
Veal Stew Meat
2/5 LB
877083
CATELLI
Veal Top Round Cap-Off Trimed
2/5 LB
Meat Buyers Guide 2017
41
WhY USE PORTION CONTROL OR CUT STEAKS? Above all, consistent quality. However, there are many reasons to consider sourcing portion control steaks that will positively affect your bottom line.
Consistency • Uniform sizing • All ‘CHOICE’ is not created equal. • Our attention to detail and hand-cut operation ensures our customers to receive exactly what they are looking for.
Control Your Costs • Reduce labor needs, waste and costly byproducts • Tighter inventory controls
Safety • Reduce the risk of injuries, accidents and contamination
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Meat Buyers Guide 2017