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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Butcher’s Block Reserve™ Veal
Product Certified Program 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
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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
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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
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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
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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
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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
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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
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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
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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.
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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.
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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
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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.
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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