Butchers Block Reserve Veal & Lamb

Sysco Brand Veal and Lamb Products

Process Verified Veal The Butcher’s Block Reserve™ Processed Verified Veal Program provides Sysco customers with the highest-quality veal available.

100% of calves are raised through a unique, integrated system – The Processed Verified and Certified Program, ensuring the highest-quality veal with Program requirements that include: Calves raised by certified growers n Carcasses selected for quality and consistency n

USDA CERTIFIED

To ensure effective monitoring and compliance, the Agricultural Marketing Branch of the USDA regularly reviews this system.

Sysco customers are assured of the source and that the freshness of Process Verified Veal is driven by the highest sense of pride and unwavering commitment to quality veal products.

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Benefits of Integrated System Procurement

One of the aspects that makes Butcher’s Block Reserve™ Veal superior in the Industry is the control and the quality of the calf selection along with the stringent monitoring of selected growers.

Established standards for calf purchase

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All growers are trained and certified

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Holstein calves only

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Calves are placed 3-5 days after birth in family-owned certified farms until approximately 20 weeks of age

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Veterinarian to manage calf health

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Feed Ingredients

In an ongoing effort to enhance and improve the quality and uniformity of our product, we produce the milk replacer in-house at a state-of-the-art production facility. This facility is totally automated, climate controlled, and maintained in a sanitary condition comparable to any food processing plant.

Differs from other feed manufacturers – Highest-quality feed ingredients – Only integrated feed mill formulating for meat quality

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Testing program for all raw material

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State-of-the-art production facilities

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Full traceability of all feed

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On-staff nutritionist formulating feed and managing feeding program

Grower Certification

Butcher’s Block Reserve™ Veal is raised by certified growers who are regularly audited for compliance. The practices and guidelines include: Healthcare of calves – Proper use of medical products – Healthcare records for two years – On-staff veterinarian monitors strict adherence to withdrawal times

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Facility Management

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Calf hauling and care

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Environmental management

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Nutrition and feeding – Feed schedules

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4

Butcher’s Block Reserve™ Veal

Product Certified Program n

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n

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Carcass selection and inspection Pre-selection on slaughter floor – Initial color score – Weight and conformation Carcasses are segregated and chilled 48 hours House grader selects – USDA Grading Service verifies for quality characteristics – Choice conformation – Color score of 1 – Ribeye size between 7.0-8.0 square inches Sysco QA field specialist will be on-site

A Process You Can Trust n

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Freshness and source of product assured Consistent high quality product – Color – Size – Conformation

Packaging n

Butcher’s Block Reserve Veal boxes and bags

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USDA Process Verified Shield printed

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USDA Quality Grade Shield printed

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Consistent availability

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A team committed to your success

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Veal Roast with Apricot-Thyme Chutney SUPC 1337948

Butcher’s Block Reserve™™ Veal USDA Process Verified and USDA Certified Veal provided by Sysco is the highest-quality veal available

http://processverified.usda.gov

Sysco Brand Veal Products

6

Butcher’s Block Reserve™ Veal

Butcher’s Block Reserve Veal Bones - Bones provide the highest quality base for glacés.

Product

Packaging

SUPC

Item Description

Veal Hock Bones Bulk 50 lb. avg./box 7634389 approx. 4” pieces

The end portions removed from the hind leg bone and include the attached gambrel tendon.

Veal Mixed Bones; Bulk 50 lb. avg./box 7637432 includes Rib and Breast Bones in approx. 4” pieces

A collection of non-marrow bones produced when making various boneless portions of the veal carcass.

Veal Mixed Bones; includes Bulk 25 lb. avg./box 7634710 Rib and Breast Bones in approx. 4” pieces

A collection of non-marrow bones produced when making various boneless portions of the veal carcass.

Veal Leg Bones, Bulk 50 lb. avg./box 7637499 approx. 4” pieces

The marrow or pipe bones produced from the shoulder and hind saddle leg bones.

Veal Leg Bones, Bulk 25 lb. avg./box 1735778 approx. 4” pieces

The marrow or pipe bones produced from the shoulder and hind saddle leg bones.

Leg Knuckle Bone (no marrow) Bulk 50 lb. avg./box 1339175

The hard bone end portions of leg bones including knuckle cap (patella) bones. These bones contain very little marrow.

Veal Neck Bones Bulk 50 lb. avg./box 3986064

Produced from the fabrication of bone-in chucks into boneless product and consist of sawed sections of the neck vertebra.

Citrus-Rubbed Veal Chops and Mango Salsa: SUPC 7639024

7

Butcher’s Block Reserve Veal Breast/Chuck/Stew Packaging

SUPC

Item Description

Veal Breast, Split

6/9 lb. avg. 2 pcs./bag; 7462427 3 bags/box

A trimmed bone-in veal breast that is split approximately in half between the rib bones.

Veal Breast Whole Veal Breast

2/15 lb. avg. 1 pc./bag; 1321629 2 bags/box

A trimmed bone-in veal breast containing all 11 rib bones and attached cartilage.

Veal Breast Plate 6/7.2 lb. avg. 1 pc./bag; 1741248

6 bags/box

A trimmed bone-in portion of the veal breast containing only 6 rib bones and attached cartilage of the posterior (plate) portion of the veal breast.

Veal Bone-In Short Ribs 10/1.5 lb. avg. 5 pcs./bag; 8711673

2 bags/box

Produced from the breast end of the veal rack.

They vary in width and can contain from 4 to 7 rib bones.

Veal Bone-In Short 12/0.9 lb. avg. 4 pcs./bag; 1736875 Ribs Special 3 bags/box

Produced from the breast end of the veal rack.

They vary in width, but only include the first four ribs from chuck end.

Veal Boneless Chuck Roast Long Netted

2/5.75 lb. avg. 1 pc./bag; 7636095 2 bags/box

The boneless neck portion of the chuck that is stuffed into a sleeve type netting for shape forming.

Veal Stew 2 lb. packs, 5 packs/box 7434574

Various pieces of whole muscle that have been cut into cubes approximately 1” in all dimensions. The veal stew is approximately 80% visual lean.

Veal Stew X lean 2 lb. packs, 5 packs/box 7774987

Same as SUPC 7434574 except Veal Stew X Lean is 90% visual lean.

Veal Piccata: SUPC 8521742

Butcher’s Block Reserve™ Veal

Product

8

Butcher’s Block Reserve Veal Osso Buco and Shank Products - Osso Buco is selected and

Butcher’s Block Reserve™ Veal

portioned for consistent size and color. Shanks are ready for slicing.

Product

Packaging

SUPC

Item Description

Veal Foreshin Sliced 1” for Osso Buco

32/9 oz. avg. 8 pcs./bag; 7445554 4 bags/box

Produced from a veal foreshin that is sliced 1” thick through the center bone.

Veal Foreshin Sliced 1 1/2” for Osso Buco

16/13.5 oz. avg.

0893404 8 pcs./bag; 2 bags/box

Produced from a veal foreshin that is sliced 1 1/2” thick through the center bone.

Veal Foreshin Sliced 2” for Osso Buco

16/18 oz. avg.

7445828 8 pcs./bag; 2 bags/box

Produced from a veal foreshin that is sliced 2” thick through the center bone.

Veal Foreshin Sliced 10/16-18 oz. avg.

1317767 3” 16-18 oz. for Osso Buco 1 pc./bag; 10 bags/box

Produced from a foreshin that is sliced 3” thick through the center bone and portioned to weigh between 16 and 18 ounces.

Veal Foreshin Sliced 4” for Osso Buco

8/2.25 lb. avg.

1 pc./bag; 8 bags/box

Produced from a foreshin that is sliced 4” thick.

Veal Foreshin Sliced 14 oz. for Osso Buco

12/14 oz. avg.

1317437 1 pc./bag; 12 bags/box

Produced from a foreshin that is sliced through the center bone and portioned to weigh 14 ounces.

Veal Hindshank Sliced 1 1/2” for Osso Buco

16/11oz. avg.

7445711 8 pcs./bag; 2 bags/box

Produced from a veal hindshank that is sliced 1 1/2” thick through the center bone.

Wiener Schnitzel: SUPC 7638869

2655223

9

Butcher’s Block Reserve Veal Osso Buco and Shank Products - Osso Buco is selected and

portioned for consistent size and color. Shanks are ready for slicing.

Packaging

SUPC

Veal Bone-in Hindshank Sliced 2 1/2” for Osso Buco

12/14-16 oz.

8521445 2 pcs./bag; 6 bags/box

Item Description Produced from a veal hindshank that is sliced 2 1/2” thick through the center bone.

Veal Osso Buco Sliced 10/16-18 oz. avg.

8885832 Hindshank, Center Cut 16-18 oz. 1 pc./bag; 10 bags/box

Produced from a veal hindshank that is sized to a 16-18 oz. portion.

Veal Foreshin Block Ready

9/3.5 lb. avg.

7459100 3 pcs./bag; 3 bags/box

Foreshins with the bone ends removed in preparation for slicing into Osso Buco.

Veal Hindshank Trimmed

6/3 lb. avg. 2 pcs./bag; 7638125 3 bags/box

The entire hindshank as it is removed from the carcass with heavy external fat trimmed smooth.

Veal Hindshank Block Ready 8/3 lb. avg. 4 pcs./bag; 7460603

2 bags/box

Same as SUPC 7459100 except it is made from the hindshank of the veal hind saddle.

Veal Volcano Hindshank, 20/1.7 lb. 2 pcs./bag; 7635790 1” French 10 bag/box

Same as SUPC 7459100 except that the shank muscles are cut back on the narrow end exposing 1” of the bone.

Veal Osso Buco Hindshank First Cut

Sliced 2” thick and only includes the first slice from the hock (ventral) end of the hindshank.

28/9.4 oz. avg.

4084117 1 pc./bag; 28 bags/box

Pepper-Lime Veal Fajitas: SUPC 7438641

Butcher’s Block Reserve™ Veal

Product

10

Butcher’s Block Reserve™ Veal

Butcher’s Block Reserve Veal Leg Products - Leg muscle cuts are selected for premium color and size.

Product

Packaging

SUPC

Item Description

Veal Leg BHS 1/14 lb. avg. 1 pc./bag; 7432081

1 bag/box

The trimmed boneless bottom round, hip and sirloin (knuckle) portions of the veal leg. These portions are trimmed to remove all external fat.

Veal Hips Trimmed 4/2.5 lb. avg. 2 pcs./bag; 7461114

2 bags/box

The single center muscles of the top sirloin (tri-tip removed) and they are trimmed completely free of all surface fat.

Veal Leg Bnls TBS - 1/17 lb. avg. 1 pc./bag; 7431653 Top, Bottom, Sirloin 1 bag/box

The trimmed boneless top round, bottom round and sirloin (knuckle) portions of the veal leg. These portions are trimmed to remove all external fat.

Veal Bone In Leg

The entire leg portion of the hind saddle as it is removed from the veal carcass.

1/50 lb. avg. 1 pc./ bag; 8573917 1 bag/box

Veal Steamship Leg B/I 1/35 lb. avg. 1 pc./bag; 9018771

1 bag/box

Produced from a bone-in leg that has the sirloin (hip) portion including the butt tender and hip bone as well as the flank removed. The ball end of the femur bone is sawed flush with the surrounding muscle and the hindshank is Frenched to facilitate handling while slicing.

Veal Leg Fabricated 1/55 lb. avg. 1 pc./bag; 1738004

1 bag/box

The entire leg portion of the hind saddle as it is removed from the veal carcass. It is boned out into its major subprimal portions and all subprimals, trim, fat and bones are vacuum packaged and boxed together.

The hindshank is sliced into 2” sections and the top round is made cap-off.

Italian Veal & Pepper Stew: SUPC 7638869

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Butcher’s Block Reserve Veal Leg Products - Leg muscle cuts are selected for premium color and size.

Packaging

SUPC

Item Description

Veal Top Round Cap-On 2/8.5 lb. avg. 1 pc./bag; 7444847

2 bags/box

The boneless inside round portion of the veal leg as it is removed from the carcass. Surface should not exceed 1/4” average.

Veal Top Round Cap-Off 2/5 lb. avg. 1 p.c/bag; 7444912

2 bags/box

The boneless inside round portion of the veal leg.

The top round cap (Gracilis muscle) and side muscle are removed and the top round is trimmed to remove all fat.

Veal Eye Round

The single oblong muscle removed from the bottom round. It is trimmed totally free of all fat.

12/1.8 lb. avg.

7439144 2 pcs./bag; 6 bags/box

Butcher’s Block Reserve Veal Tenderloins - All veal tenderloins (filets) are extremely tender and have multiple uses such as medallions, cutlets and roasts.

Product

Packaging

SUPC

Item Description

Veal Butt Tender 16/14 oz. avg.

7637374 Trimmed to Silver 2 pcs./bag; 8 bags/box

Consists of the upper portion or head of the tenderloin and is trimmed practically free of surface fat down to the silver membrane.

Veal Whole Tenderloin 8/1.75 lb. avg.

7638265

2 pcs./bag; 4 bags/box

Consists of the entire muscle complex of the tenderloin and is trimmed practically free of surface fat down to the silver membrane.

Veal Loin, Short Tenderloin 16/1/2 lb. avg.

7775042

2 pcs./bag; 8 bags/box

Consists of the lower portion (tail) of the main tenderloin muscle. It is trimmed practically free of fat down to the silver membrane.

Veal Butt Tender Silver-Off

Consists of the upper portion or head of the tenderloin and is trimmed to remove silver membrane.

16/1 lb. avg.

1582253 2 pcs./bag; 8 bags/box

Veal Roast with Apricot-Thyme Chutney: SUPC 1337948

Butcher’s Block Reserve™ Veal

Product

12

Butcher’s Block Reserve Veal Loin - Veal Loin products are from calves selected by USDA

Butcher’s Block Reserve™ Veal

grading service for Choice conformation.

Product

Packaging

SUPC

Item Description

Veal Loin Eye 1x1 Boneless 4/4.2 lb. avg.

7432362

1 pc./bag; 4 bags/box

The entire loin flap removed 1” from the outermost edge of the loin eye muscle. External fat covering is trimmed not to exceed 1/4” thickness.

Veal Loin Eye 0x0 Silver-On 4/3.25 lb. avg.

7442981

1 pc./bag; 4 bags/box

The entire loin flap removed at the outermost edge of the loin eye muscle. All external fat covering is removed down to the silver membrane.

Veal Loin Eye 0x0 4/2.6 lb. avg.

4425856 Silver-Off, Chain-Off 1 pc./bag; 4 bags/box

The entire loin flap removed at the outermost edge of the loin eye muscle. All external fat covering is removed including the silver membrane.

Veal Loin Trimmed 6/8 lb. avg.

7638182

1 pc./bag; 6 bags/box

The loin flap removed 4” from the outermost edge of the loin eye. The inside loin fat is completely removed and the external fat cover is trimmed not to exceed 1/2” thickness.

Veal Loin Trimmed

Same as SUPC 7638182. Packaged 2 bags per box.

2/8 lb. avg.

1 pc./ bag; 2 bags/box

7461791

Veal Loin Trimmed 0x1 3/7 lb. avg.

7461817

1 pc./bag; 3 bags/box

Osso Buco with Risotto alla Milanese: SUPC 8521445

Same as SUPC 7638182 with the loin flap removed at the outermost edge of the loin eye on the hip end and 1” from the outermost edge of the loin eye on the rack end.

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Butcher’s Block Reserve Chop Ready Rack - Veal racks provide consistency and high quality for premier plate presentations. Ribeye size of 7.0 to 8.0 square inches.

Packaging

SUPC

Item Description

Veal, 6 Bone, 3/4.5 lb. avg.

7438369 2x2 Chop Ready 1 pc./bag; 3 bags/box

Contains 6 rib bones with all other bones, strap and cap meat removed. The rib bones will not be more than 2” long from the outer edge of the rack eye muscle.

Veal, 7 Bone, 2/6 lb. avg. 1 pc./bag; 7438419 4x4 Chop Ready 2 bags/box

Same as SUPC 7438369 except it contains 7 rib bones that are not to be more than 4“ from the outer edge of the rack eye muscle.

Veal, 6 Bone, 2/5.5 lb. avg.

7443922 4x4 Chop Ready 1 pc./bag; 2 bags/box

Same as SUPC 7438369 except rib bones are not to be more than 4“ from the outer edge of the rack eye muscle.

Veal Rack, 7 Bone, 2/9 lb. avg.

1324185 Blade-Out, Split 1 pc./bag; 2 bags/box

A whole veal rack containing all 7 rib bones. The blade bone, cartilage and overlying muscle is removed.

It is split into two halves by a saw cut down the back bone or thoracic vertebra. The spinal cord is removed.

Veal Rack, 7 Bone, 2/9 lb. avg.

1322882 Blade-In, Split 1 pc./bag; 2 bags/box

A whole entirely bone-in veal rack containing all 7 rib bones. It is split into two halves by a saw cut down the back bone or thoracic vertebra. The spinal cord is removed.

Veal Rack, 7 Bone Whole, 1/ 18 lb. avg.

1740265 Blade-Out 1 pc./bag; 1 bag/box

Produced from a 7 bone 4x4 whole (unsplit) veal rack. It contains 7 rib bones, cartilage and overlying cap muscle is removed.

Veal, 7 Bone, 2/5.25 lb. avg.

1337948 Oven Ready Rack 1 pc./bag; 2 bags/box

Contains all 7 rib bones with all other bones, strap and cap meat removed. The veal plate is removed approximately 2”- 3” from the extreme outer edge of the rack eye. This cut will be made so that chops made from the opposite ends of the rack will be equal in length.

Savory Veal Stew: SUPC 7774987

Butcher’s Block Reserve™ Veal

Product

14

Butcher’s Block Reserve Chop Ready Rack - Veal racks provide consistency and high quality for

Butcher’s Block Reserve™ Veal

premier plate presentations. Ribeye size of 7.0 to 8.0 square inches.

Product

Packaging

SUPC

Veal Rack, 6 Bone, Blade-Out, Split

2/8 lb. avg.

1321488 1 pc./bag; 2 bags/box

A hotel rack containing 6 rib bones with the blade bone, cartilage and overlying muscle removed.

Veal Rack, 5 Bone, 2/5 lb. avg.

1336445 Frenched, 1” Lip, 3” Bone 1 pc./ bag; 2 bags/box

A rack of veal containing 5 rib bones counting from the loin end. The outer “lip” of meat is removed 1” from the extreme edge of the rack eye leaving 3” of exposed bone.

Veal Rack, 6 Bone, 2/5.5 lb. avg.

1739796 Frenched, 1” Lip, 3”Bone 1 pc./bag; 2 bags/box

A rack of veal containing 6 rib bones counting from the loin end. The outer “lip” of meat is removed 1” from the extreme edge of the rack eye leaving 3” of exposed bone.

Veal Rack, 5 Bone, 2/5 lb. avg.

1337211 Frenched, to the Eye 1 pc./bag; 2 bags/box

A rack of veal containing 5 rib bones counting from the loin end. The outer “lip” of meat is removed at the seam between it and the extreme edge of the rack eye leaving 4” of exposed bone.

Veal, 7 Bone, 2x2 Chop Ready

Same as SUPC 7438369 except it contains 7 rib bones.

2/6 lb. avg.

7366784 1 pc./bag; 2 bags/box

Item Description

Veal, Knife Ready, 2/4.25 lb. avg.

5750243 Bone-In Strip (Kansas City Chop)

The portion of the loin remaining after removing the short tender and chine portion of the back bone. The loin wing (flank) is removed at the extreme edge of the loin eye. The 12th and 13th rib bones and underlying loin eye muscle are removed by a cut perpendicular to the back bone. The surface fat is trimmed to an average 1/4” thickness. The loin is partially sawed through the back bone or “cracked” at the vertebrae separations to facilitate knife cutting into steaks that are approximately 1 1/4” to 1 1/2” thick.

Veal Butt Tenderloin, 6/1.75 lb. avg.

5796764 Bone-In

Consists of the butt tender trimmed practically free of fat and left attached to the hip bone. The hip bone is cut back to conform to the shape of the butt tender.

The butt tender is Frenched 1” from the ball joint end of the hip bone.

Veal Cutlets with Lemon-Mustard Sauce: SUPC 7638869

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Butcher’s Block Reserve Veal Miscellaneous Packaging

SUPC

Item Description

Rib Chop, Frenched 16/10 oz. avg.

8861056

1 pc./bag; 16 bags/box

Produced from a Frenched veal rack exposing 3” of rib bone in addition to a 1” lip of meat extending from the rib eye muscle and is made from the 5th rib only (counting from the loin end of the rack).

Veal Rack End Chop

18/10 oz. avg.

7459373 1 pc./bag; 18 bags/box

Consists of the 6th and/or 7th ribs of a veal rack (counting from the loin end).

Veal Flank Steak

20/8 oz. avg.

7438641 10 pcs./bag; 2 bags/box

The tear drop shaped single muscle removed from the carcass area below the loin. It is practically fat free.

Veal Boneless Hanging Tender 20/.9 lb. avg.

0235721

2 pcs./bag; 10 bags/box

The single, lean, coarse grain muscle separated from the diaphragm membrane. It is trimmed free of all surface fat and attached membrane.

Veal Clod X-Trim

The entire boneless shoulder clod complex that is trimmed free of all surface fat.

2/5.5 lb. avg.

7444482 1 pc./bag; 2 bags/box

Veal Steak Vesuvio: SUPC 1319490

Butcher’s Block Reserve™ Veal

Product

16

The Butcher’s Block Reserve Portioned Direct Solution The Butcher’s Block Reserve Program provides a variety of portioned controlled products and possibilities to meet your menu needs. Portion controlled products, direct from the manufacturer, are your cost effective solution providing many benefits: • Controls Product Cost • Maximizes Plate Yield • Provides Predictable Gross Plate Margin • Full Traceability • Extended Shelf Life • Eliminates By-Product Losses In addition to maximizing profits, Butcher’s Block Reserve Portion Control Direct eliminates the added labor costs associated with meat preparation.

Traditional Product and Process Total 16 oz.

Pounds Ounces Cost/lb. Total Cost/oz. Portion Cost SUPC - 7443922 – 6 Bone Chop Ready Rack Weight – Convert to Plate

5.5

88

$13.65 $75.08

$ .85

Number of 1st Cut Chops Frenched 4 64 Repack individually Labor 15 Minutes /Rack: $6.25 64

$1.173 $ .13 $ .098

$ 1.401

Total

$22.41

Delivering Value: The Portioned Direct Solution SUPC - 8937013 – Butcher Block Reserve Total 16 oz.

Portioned Solution Pounds Ounces Cost/lb. Total Cost/oz. Portion Cost Frenched First Cut Chop

1

16

$19.65 $19.65

$1.228

Savings Per Serving •15

$19.65 $2.76

minutes include portion and package/labor based on fully loaded labor cost of $25.00 no miscuts

•Assumes •

Portioned Direct saves time and plate cost while delivering exceptional quality

Veal Loin Porterhouse Chops

First Cut Veal Rack Chops

Veal Shank Osso Buco

17

Kansas City Veal Chops: SUPC 1324169

http://processverified.usda.gov

Butcher’s Block Reserve Portioned Direct

Butcher’s Block Reserve™ Portioned Direct

The Butcher’s Block Reserve Portioned Direct provides Sysco customers the highest-quality veal available.

18

Butcher’s Block Reserve Veal Leg Products - Leg muscle cuts are selected for premium color and size.

Product

Packaging

Veal Leg Slices

Size

SUPC

Item Description

2 oz. avg. 2 pcs./pack; 2 oz.

40 packs/box

7645906

3 oz. avg. 1 pc./pack; 54 packs/box

3 oz.

7645930

Veal Leg Slices are thinly cut (<1/4” thick) slices of veal produced from various lean whole muscle portions of the veal leg. Slices are tenderized (pinned) prior to slicing.

4 oz. avg. 1 pc./pack; 40 packs/box

4 oz.

7645948

5 oz. avg. 1 pc./pack; 32 packs/box

5 oz.

7639941

6 oz. avg. 1 pc./pack; 27 packs/box

6 oz.

7645963

Butcher’s Block Reserve™ Portioned Direct

Butcher’s Block Reserve Veal Loin - Veal Loin products are from calves selected by USDA

grading service for choice conformation.

Product

Packaging

Loin Bone-In

Strip Steak

10 oz.

(Kansas City

Veal Chop)

Size

SUPC

Item Description

16/10 oz. avg. 1 pc./bag; 10 oz.

16 bags/box

1319490

14/12 oz. avg. 1 pc./bag; 12 oz.

14 bags/box

1324169

Produced from a veal loin with the tenderloin and upper portion of the chine bone removed.

The surface fat is trimmed to an average 1/4” fat thickness.

Veal Loin Chops

20/10 oz. avg.

10 oz.

1 pc./bag; 20 bags/box

7639024

15/12 oz. avg.

12 oz.

1 pc./bag; 15 bags/box

7639313

12/14 oz. avg.

14 oz.

1 pc./bag; 12 bags/box

8860694

10/16 oz. avg.

16 oz.

1 pc./bag; 10 bags/box

8860702

Produced from a 0x0 veal loin.

19

Butcher’s Block Reserve Veal Portioned Frenched Chops have an exposed bone not to exceed 3” and the remaining intercostal, lean and fat over the bone will not exceed 1”.

Product

Packaging

Veal Rack Chop

Size

SUPC

Item Description

10/10 oz. avg.

10 oz.

1 pc./bag; 10 bags/box

7639198

Produced from a 6 rib Frenched rack cut end to end.

10/12 oz. avg.

12 oz.

1 pc./bag; 12 bags/box

7639990

Veal Rib Chop 16/10 oz. avg.

10 oz.

7639099 Produced from the first four rib chops of 1st Cut, Frenched 1 pc./bag; 16 bags/box a Frenched rack.

14/12 oz. avg.

12 oz.

1 pc./bag; 14 bags/box

7639982

12/14 oz. avg.

14 oz.

1 pc./bag; 12 bags/box

8885279

10/16 oz. avg.

16 oz.

1 pc./bag; 10 bags/box

8937013

many options for consistent plate presentations at a great value.

Product

Packaging

Veal Porterhouse

Size

SUPC

Item Description

20/8 oz. avg.

8 oz.

1 pc./bag; 20 bags/box

1395243

16/10 oz. avg.

10 oz.

1 pc./bag; 16 bags/box

1395813

Veal Porterhouse Loin Chops are produced from the hip end of a 0x0 veal trimmed loin. The tenderloin portion of the chop is defatted and the external fat covering is trimmed to an overall average 1/4” thickness.

14/12 oz. avg.

12 oz.

1 pc./bag; 14 bags/box

1396316

12/14 oz. avg.

14 oz.

1 pc./bag; 12 bags/box

1396563

10/16 oz. avg.

16 oz.

1 pc./bag; 10 bags/box

1201250

Butcher’s Block Reserve™ Portioned Direct

Butcher’s Block Reserve Veal Portioned Chops are offered in various cut specifications providing

20

Butcher’s Block Reserve Veal Shoulder Products Product

Packaging

Butcher’s Block Reserve™ Portioned Direct

Veal Shoulder Slice 6/2 lb. avg.

2 lbs./bag; 6 bags/box

Size

SUPC

Random 7638331

80/2 oz. avg.

2 oz.

2 pcs./bag; 40 bags/box

7638562

54/3 oz. avg.

3 oz.

1 pc./bag; 54 bags/box

7638430

40/4 oz. avg.

4 oz.

1 pc./bag; 40 bags/box

7638380

32/5 oz. avg.

5 oz.

1 pc./bag; 32 bags/box

7638414

27/6 oz. avg.

6 oz.

1 pc./bag; 27 bags/box

7638422

Item Description Veal Shoulder Slices are thinly cut (<1/4” thick) slices of veal produced from various lean whole muscle portions of the veal shoulder. Slices are tenderized (pinned) prior to slicing.

Butcher’s Block Reserve Veal Cutlet - Leg cutlets are hand-sliced, pinned and pounded for tenderness. The cutlets are individually vacuum packed to ensure freshness.

Product

Packaging

Veal Leg Cutlet

Size

SUPC

Item Description

80/2 oz. avg.

2 oz.

2 pcs./bag ;40 bags/box

7638695

54/3 oz. avg.

3 oz.

1 pc./bag; 54 bags/box

7638703

40/4 oz. avg.

4 oz.

1 pc./bag; 40 bags/box

7638844

Veal Leg Cutlets are thinly cut (<1/4” thick) slices of veal produced from various lean whole muscle portions of the veal leg. Cutlets are tenderized (pinned) prior to hand slicing and further tenderized after slicing by pounding.

32/5 oz. avg.

5 oz.

1 pc./bag; 32 bags/box

7638869

27/6 oz. avg.

6 oz.

1 pc./bag; 27 bags/box

7638992

20/8 oz. avg.

8 oz.

1 pc./bag ;20 bags/box

1397561

21

Butcher’s Block Reserve Veal Cutlet - Leg cutlets are hand-sliced, pinned and pounded for tenderness. The cutlets are individually vacuum packed to ensure freshness.

Product

Packaging

Size

SUPC

Item Description

Leg Cutlet Bulk Packed

40/4 oz. avg.

40 pcs.; layer packed

4 oz.

1397595

27/6 oz. avg.

27 pcs.; layer packed

6 oz.

3764024

Leg Cutlets are thinly cut (<1/4”) slices of veal produced from various lean whole muscle portions of the veal leg. Cutlets are tenderized prior to hand slicing and further tenderized after slicing by pounding. Cutlets are sized, placed in layers between waxed paper and vacuum packaged in bulk.

Veal Sirloin Hip Cutlet

40/4 oz. avg.

1 pc./bag; 40bags/box

4 oz.

8521312

32/5 oz. avg.

1pc./bag; 32 bags/box

5 oz.

8521742

27/6 oz. avg.

6 oz.

1 pc./bag; 27 bags/box

8522559

2 oz.

0224964

54/3 oz. avg.

54 pcs. 1 per vac pack

3 oz.

0228106

40/4 oz. avg.

40 pcs. 1 per vac pack

4 oz.

0230326

32/5 oz. avg.

32 pcs. 1 per vac pack

5 oz.

0231084

27/6 oz. avg.

6 oz.

1 pc./bag; 27 bags/box

0233387

Top Round Cutlets are Hand Cut/Pinned/Pounded into thin (<1/4”) slices of veal produced from the lean center muscle portion of the veal top (inside) round. Cutlets are tenderized (pinned) prior to hand slicing and further tenderized after slicing by pounding.

Veal Cube Steak – Produced from slices of veal produced from various lean muscle portions of the veal carcass. Slices are tenderized by “cubing” twice after slicing.

Product

Packaging

Veal Cube Steak

Size

SUPC

Item Description

80/2 oz. avg.

2 oz.

2 pcs./bag; 40 bags/box

8674103

54/3 oz. avg.

3 oz.

1 pc./bag; 54 bags/box

8674228

Veal Cube Steaks are slices of veal produced from various lean muscle portions of the veal carcass.

Slices are tenderized by “cubing” twice after slicing.

40/4 oz. avg.

4 oz.

1 pc./bag; 40 bags/box

8674277

Butcher’s Block Reserve™ Portioned Direct

Top Round Cutlet 80/2 oz. avg.

80 pcs. 2 per vac pack

Veal Sirloin Hip Cutlets are thinly cut (<1/4” thick) slices of veal produced from the center hip muscle of the veal leg. Cutlets are hand sliced and further tenderized after slicing by pounding.

22

Process Verified Lamb The Butcher’s Block Reserve™ Process Verified & USDA Certified Lamb program provide Sysco with the highest-quality American Lamb.

The process verified system provides source verification and monitoring of all lamb used within the Program. The lamb must meet the following Program requirements: Lamb raised by certified growers

n

Lamb are source verified

n

Lamb carcass weighs from 60-85 pounds

n

Lamb carcass is graded USDA Choice

n

Lamb carcass is Yield Grade 3 or better

n

USDA CERTIFIED

In addition to the Process Verified Program, Butcher’s Block Lamb offers many products in 1/8” and 1/4” trim specifications to deliver maximum value to the foodservice professional.

Lamb Chops Over Greens: SUPC 2654002

USDA Process Verified & USDA Certified Lamb provided by Sysco is the highest-quality lamb available

Butcher’s Block Reserve™ Lamb

http://processverified.usda.gov

Sysco Brand Lamb Products 23

SYSCO Butcher’s Block Reserve Lamb offers you the highest quality American Lamb.

Butcher’s Block Reserve™ Lamb

®

™

From coast to coast, American lamb is being used

up to 10,000 miles fresher than imported lamb and

to enhance menus. From zesty appetizers to hearty

is available year round. This makes lamb dishes

stews and elegant rib chops, American Lamb

available for every season. American lamb is larger

makes the plate.

than imported lamb, thus it provides a higher

American Lamb offers many benefits for foodservice. Because domestically raised lamb are primarily grain-fed, American Lamb is sweet, tender, and has a mild flavor. American Lamb is

meat-to-bone ratio and better plate coverage.

According to a recent study, consumers prefer American Lamb to imported lamb. They ranked it superior in terms of quality, taste and healthfulness.

(Source: Synovarte Study 2004)

No matter how you cut it, American Lamb adds plate and menu appeal.

24

Butcher’s Block Reserve Lamb Rack - Butcher’s Block Reserve Lamb Racks provide an elegant

entrée to upgrade any menu.

Product

Packaging

SUPC

Item Description

Lamb Rack Split, Chined 4/3.5 lb. avg. 1 pc./bag 2654002 Send All 4 bags/box

Prepared from the lamb rack. The rack is split and the chine bone is removed. The rack and chine bone are vacuum packed together.

Lamb Rack 4x4, 2/8 lb. 1 pc./bag 1476274 7 lbs. and up 2 bags/box

An unsplit lamb rack with the breast removed at a point 4” from the outer edge of the rack eye. It is sorted by a weight range of 7 lbs. and up.

Lamb Rack 4x4, 2/6 lb. 1 pc./bag 1474600 7 lbs. and down 2 bags/box

An unsplit lamb rack with the breast removed at a point 4” from the outer edge of the rack eye. It is sorted by a weight range of less than 7 lbs. and down.

Lamb Rack 4/1.8 lb. avg. 2 pcs./bag 8202129 Frenched Cap-On 2 bags/box

Produced from a split lamb 4x4 rack that is Frenched to expose 3” of each rib bone and leaving a lip of meat that is 1” from the outer most edge of the rack eye.

Lamb Rack 20/1.75 lb. avg. 2 pcs./bag 8202152 Frenched Cap-Off 10 bags/box

Produced from a split lamb 4x4 rack that is Frenched to expose 3” of each rib bone and leaving a lip of meat that is 1” from the outer most edge of the rack eye. The external muscle complex or cap is removed.

Lamb Rack Frenched No Lip 20/1.3 lb. avg. 2 pcs./bag 1423508

10 bags/box

Produced from a split lamb 4x4 rack that is Frenched to expose 3” of each rib bone and leaving no lip of meat beyond the outer most edge of the rack eye.

The external muscle complex or cap is removed.

Butcher’s Block Reserve™ Lamb

Braised Lamb Shanks: SUPC 5434186

25

Butcher’s Block Reserve Lamb Leg - Brings the consistency of our Processed Verified Product to the favorite traditional Lamb Leg Roast.

Product

Packaging

SUPC

Lamb Leg Steak 12 oz.

12/12 oz. avg. 1 pc./bag 2654846

4 bags/box

The bone-in center portion of 12 bags/box the lamb leg sliced perpendicular to the center bone. Surface fat is trimmed to an average 1/4” thickness.

Lamb Leg Steak 15 oz.

10/15 oz. avg. 1 pc./bag 2659866

10 bags/box

The bone-in center portion of the lamb leg sliced perpendicular to the center bone. Surface fat is trimmed to an average 1/4” thickness.

Lamb Leg Block Ready 2/9 lb. avg. 1 pc./bag 8202392

2 bags/box

An entire trotter off lamb leg with the flank removed and cavity clean. The leg is trimmed to 1/4” average fat thickness.

Lamb Leg BRT-XT 2/5.5 lb. avg. 1 pc./bag 8202731

2 bags/box

The entire boneless lamb leg with the hindshank removed. The fat covering is trimmed to an average 1/8” fat thickness and the finished BRT is netted to retain its shape.

Lamb Leg BRT-XT Frozen

Same as 8202731 sold as frozen.

2/5.5 lb. avg. 1 pc./bag 2 bags/box

2656932

Lamb Leg BRT 2/8 lb. avg. 1 pc./bag 8202798

2 bags/box

The entire boneless lamb leg. The fat covering is trimmed to an average 1/4” fat thickness and the finished BRT is netted to retain its shape.

Lamb Leg BRT-Frozen

Same as 8202798 sold as frozen.

2/8 lb. avg. 1 pc./bag 1335173 2 bags/box

Butcher’s Block Reserve™ Lamb

Lamb Leg BRT (no top) 2/5.8 lb. avg. 1 pc./bag 8202889

2 bags/box

Rack of Lamb: SUPC 1423508 26

Item Description

The entire boneless lamb leg with the hindshank and top (inside) round removed. The fat covering is trimmed to an average 1/4” fat thickness and the finished BRT is netted to retain its shape.

Continued - Butcher’s Block Reserve Lamb Leg Product

Packaging

SUPC

Item Description

Lamb Leg, Trotter Off 2/12.0 lb. avg. 1 pc./bag 8202897

2 bags/box

The entire bone-in lamb leg including the hindshank. The fat covering is trimmed to an average 1/4” fat thickness.

Lamb Top Round

8/1.9 lb. avg. 1 pc./bag 1423409 8 bags/box

The top (inside) round of the lamb leg. The fat cover is trimmed to an average 1/4” fat thickness.

Lamb Top Round Denuded 8/1.4 lb. avg. 1 pc./bag 8517013

8 bags/box

A lamb top (inside) round that has the surface fat removed and is trimmed to the blue membrane leaving minute flakes of fat.

Lamb Sirloin Boneless

The single center muscle of the top sirloin (hip) and it is trimmed completely free of all surface fat.

12/.75 lb. avg. 2 pcs./bag 8736944 6 bags/box

Lamb Kabobs 2x2, 3/5.3 lb. avg. bags 2656791 leg meat only 3 bags/box

Produced from lean portions of lamb leg muscle.

The kabobs are portioned into 2” cubes and trimmed practically free of fat.

Butcher’s Block Reserve Lamb Loin - Loin products are prepared as chops and fillets offering mild flavor that can be blended well with simple seasonings Product

Packaging

SUPC

Item Description

Lamb Loin Fillet 27/5.5 oz. avg.

2664837

9 pcs./bag 3 bags/box

The entirely boneless tail portion of the lamb tenderloin. It is trimmed practically free of fat down to the silver tissue. The side muscle remains firmly attached.

Lamb Loin Chop 6 oz.

27/6 oz. avg. I pc./bag 2665461

27 bags/box

Produced from a trimmed loin. The tail is completely removed to the extreme end of the loin eye muscle. The fat over the tenderloin is removed to the silver tissue and all other external fat is trimmed to 1/4”. The individual chops are sized to 6 oz.

Butcher’s Block Reserve™ Lamb

Asian Lamb Salad: SUPC 2653830

Spicy Lamb Kabobs: SUPC 2656791 27

Continued - Butcher’s Block Reserve Lamb Loin

Butcher’s Block Reserve™ Lamb

Product

28

Packaging

SUPC

Item Description

Lamb Loin Chop 4 oz.

40/4 oz. 1 pc./bag 1323005

Produced from a trimmed loin. The tail is completely removed to the extrem end of the loin eye muscle.

The fat over the tenderloin is removed to the silver tissue and all other external fat is trimmed to 1/4”.

The individual chops are sized to 4 oz.

Lamb 0x0 Boneless Loin Eye 8/1 lb. avg. 1 pc./bag 2653830

8 bags/box

The entire loin flap removed at the outermost edge of the loin eye muscle. All external fat is removed down to the silver.

Lamb Boneless Eye 1x1 8/1.7 lb. avg. 1 pc./bag 1475805

8 bags/box

Produced from a lamb loin that has the flank removed at a point 1” beyond the outer most edge of the loin eye muscle. It is made entirely boneless and is trimmed to an average 1/4” fat thickness.

Lamb Loin Block Ready 1x1 10/3 lb. avg. 1 pc./bag 1397546

10 bags/box

Produced from a lamb loin that has the flank removed at a point 1” beyond the outer most edge of the loin eye muscle. It is trimmed to an average 1/8” fat thickness.

Lamb Loin Block 4/5.5 lb. avg. 1/bag 2654283 Ready 1x1 Whole 4 bags/box

Prepared from a lamb loin. The flank is removed 1” from the loin eye. The fat over the tenderloin is removed down to the silver membrane and the external fat is trimmed to an average 1/8” fat thickness.

Lamb Loin Trimmed 4x4 3/7.5 lb. avg. 1 pc./bag 1423839

3 bags/box

Produced from a lamb loin that has the flank removed at a point 4” beyond the outer most edge of the loin eye muscle. It is trimmed to an average 3/4” fat thickness.

Lamb Loin Knife Ready 10/2.25 lb. avg.

4918930

2 pc./bag

Trimmed lamb loin that has the loin flank removed 1” from the extreme outer edge of the loin eye. The surface fat is trimmed to an average 1/4” thickness.

The loin is partially sawed through the back bone or “cracked” at the vertebrae separations to facilitate knife cutting into chops.

American Lamb Ribs: SUPC 4685444

Butcher’s Block Reserve Assorted Lamb - Used as distinctive, alternative products for discriminating tastes.

Product

Packaging

SUPC

Item Description

Lamb Foreshank 12/16 oz. avg. 4 pcs./bag 7639487

3 bags/box

Produced from the lamb chuck which consists of the whole foreshank as it is removed from the carcass without the Seder bone.

Lamb Hindshank Heel-On 12/1.5 lb. avg. 4 pcs./bag 8516924

3 bags/box

Produced from the lamb leg and contains the hindshank less the hock bone with a portion of the leg heel muscle attached.

Lamb Bones Assorted pcs. bulk 1422443

packed in 25 lb. box

A collection of bones produced when making various boneless portions from the lamb carcass. The full size bones are cut in 5”- 6” pieces.

Lamb Stew Meat 2/5 lb. avg.

7639354

2 bags/box

Various pieces of whole muscles that have been cut into cubes approximately 1” to 2 1/2” in either dimension. The lamb stew meat is approximately 85% visual lean.

Ground Lamb 4/2.5 lb. pack 7639388 Fine Grind Bulk Vac

Produced from skeletal muscle trim with a lean content of 80% + or - 2%. It is vacuum packed into 2.5 lb. bags.

Lamb Rib Denver Style 8/20 oz. avg. 4 pcs./bag 4685444 (bone-in)

Produced from the lamb breast. It contains up to 7 rib bones and is not less then 3” wide at its narrowest point. The external fat covering and underlying muscle is removed. The Denver Rib is trimmed to expose at least 75% visual lean.

Lamb Kabobs 1x1 Top Round Only

Produced from lean pieces. The kabobs are portioned into 1” cubes and trimmed practically free of fat.

3/5.3 lb. avg.

1335694 3 bags/box

Butcher’s Block Reserve™ Lamb

American Lamb Chops: SUPC 8202152

Autumnal Lamb stew: SUPC 7639354

29

Butcher’s Block Reserve™ Lamb

To request additional information on

SYSCO® Butcher’s Block Reserve™ Lamb call your Sysco sales representative.

To request additional information, call your Sysco sales representative