Honeyman's Product Guide - Sysco Canada

Product GuideSpecialty Meat Companies

TABLE OF CONTENTSFirst Things First, Why Honeyman’s Beef ........................................................................................................................4Portion Control and Yield..................................................................................................................................................5On Portion Control and Yield............................................................................................................................................6Beef Aging - Honeyman’s Beef on Aging ........................................................................................................................7Grading..............................................................................................................................................................................8Honeyman’s Beef on Grading ..........................................................................................................................................9Usual Market Price High and Low Times ......................................................................................................................10Food Safety ....................................................................................................................................................................11Meat Colour - Retail Overwrap vs. Foodservice Vacuum Packaging ............................................................................12BEEF ..............................................................................................................................................................................13Honeyman’s Beef Purveyors Exclusive Platinum Beef Brand ........................................................................................14TenderloinPeeled, Side Muscle On ..........................................................................................................................................15Whole Skinned, Peeled, Hotel Style ........................................................................................................................16Whole Skinned, Peeled, Roast Ready, Commercial Grade......................................................................................17Commercial Grade ....................................................................................................................................................18Industry Standard 189 B Trim, Further Trimmed ......................................................................................................19Filet, Centre Cut........................................................................................................................................................20Centre Cut ................................................................................................................................................................21Filet, Regular Cut ......................................................................................................................................................22Side Muscle Off, Skinned ........................................................................................................................................23Bacon Wrapped, Commercial Grade........................................................................................................................24Medallion, Side Muscle Off, Skinned, Frozen ..........................................................................................................25StriploinCentre Cut, Tissue End, Packer Striploin 0x1 ..........................................................................................................26Cut Steaks, All Trim and Lean Meat ........................................................................................................................27Finished cut “New York” Strip Steaks ......................................................................................................................28Boneless, Centre Cut, 1" Tail ..............................................................................................................................29-30Boneless, End to End, 1" Tail ..............................................................................................................................31-32Top Cuts Only, 1" Tail, 1/4 Fat ..................................................................................................................................33Manhattan Strip Steak ..............................................................................................................................................34RibeyeBoneless, Lip On, as received from plant, extra trimming ......................................................................................35Loin End, Kernel Fat “Star Fat” and Chuck End ......................................................................................................36Boneless, 1" Tail ..................................................................................................................................................37-38Ungraded ..................................................................................................................................................................39“Bone In” Capless Rib, as received from plant, extra trim ......................................................................................40Rib Steak Bone In, from Loin End through Chuck End............................................................................................41Rib Steak Bone In, Maximum 2" Tail ........................................................................................................................42“Bone In” Capless Rib and Capless rib that has been frenched ............................................................................43Rib Steak Bone In, Frenched Capless Rib after it has been portioned ..................................................................44Cowboy Rib Steak, Frenched, Bone In ....................................................................................................................45Beef Shortloin - from packing plants, amount of fat trim and bone produced..............................................................46Beef Shortloin - Porterhouse and T-Bone Steaks cut ....................................................................................................47Porterhouse Steak, 1" Tail ..............................................................................................................................................48T-Bone Steak, 1" Tail ......................................................................................................................................................49Beef Top Butt SirloinBoneless, 1/4” trim specification, skinned ..............................................................................................................50Centre Cut specification ..........................................................................................................................................51Top Sirloin Flat SteakCentre Cut, Boneless, Peeled ..................................................................................................................................52Centre Cut, Boneless, 1/4" Trim..........................................................................................................................53-54Top Sirloin Butt SteakBaseball Cut Sirloin Steaks ......................................................................................................................................55Centre Cut, Boneless, Baseball Cut....................................................................................................................56-57(continued)COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved2

TABLE OF CONTENTSStockyard Steak, Ball Tip Sirloin, Boneless, 1/4" Trim ..................................................................................................58Beef Kabobs ..................................................................................................................................................................59Sante Fe Griller, Boneless, Whole ..................................................................................................................................60Sante Fe Griller, Boneless ..............................................................................................................................................61Alberta Strip Steak..........................................................................................................................................................62Alberta Strip Steak, Sandwich Steak..............................................................................................................................63Western Wrangler, Boneless, Skinned ............................................................................................................................64Beef Short RibAs received from packing plant ................................................................................................................................65Beef Short Rib ..........................................................................................................................................................66Bone In, Miami Cut ..................................................................................................................................................67Frenched Single Bone ..............................................................................................................................................68Cooked, Frenched ....................................................................................................................................................69Beef Strips - For Stroganoff or Stir Fry, Frozen..............................................................................................................70Diced Beef, 98% Lean, Hand Cut ..................................................................................................................................71Diced Beef, Machine Cut................................................................................................................................................72Philly Steak......................................................................................................................................................................73Honeyman’s Beef Purveyors would like to thank The Beef Information Centrefor their collaboration and cooperation on this project.Please consult with your Sysco representative to verify availability.Not all items are cut at every Sysco Specialty Meat Company.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved3

Portion Control and YieldAs labour issues become more difficult and profits become tighter it is more important then ever for owners toincrease controls in the front and back of the house. One of the key drivers of margin in your restaurant is thecentre of plate items. Not only will understanding the correct trimming and portioning methods for various musclecuts contribute to the increased palatability but they can also have a major impact on your bottom line. Forinstance whole tenderloin when trimming for portions can cost you approximately $ 25.00/lb that is $ 1.56/oz.For every extra oz that is taken off the tenderloin when trimming will cost you an extra $ 1.56 directly to yourportion cost.Why should you buy portion control?■■■■■■■■■■■Cost Control – Using pre-portioned products is an easy way to control inventory, week in and week out theboxes have the same number of portions in the case. When portioning whole loins portion counts can verywith each loin.Loss due to pilferage – Daily sales reports can be matched up with current inventory to give the number ofportions that should be on hand. At several dollars per portion, this could add up quickly.No Waste – every piece that comes in can be served. No trimmings or de-boning is necessarySanitation – Customers are becoming more and more understanding of health risks and using portion controllimits the possibility of cross contamination.Federally Inspected and HACCP Regulations – Our HACCP program ensures the highest levels of foodsafety.Croyovaced Portions – All products are individually portioned and put into croyovac where the oxygen isremoved and slows down the growth of bacteria and loss due to spoilage.Standardized Portion Control – Quality and unit consistency with each cutEliminate Injuries – from sharp knives or saws while cutting meatBy Product – What do you do with all the by-product (trimmings or end cuts)Skill Level – Do you have the skill to control the final product, can that skill be better utilized elsewhere in theoperation.Accuracy - Every steak cut to NAMP Specifications.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved5

On Portion Control and YieldMeat portioning is a difficult skill and at Honeyman's Beef we have the most experienced trimming andportioning staff in the business, some have been with us since the beginning. Each one takes great pride in makingsure that every hand trimmed portion steak comes to you with the optimum results. This means that meat graindirection, fat content, exterior fat coverage and the amount of connective tissue must be handled correctly. Withour broad line of products, we are also able to use our trimmings and off cuts to produce other quality productsallowing us to operate with minimal waste. Performing ongoing yield tests to track our productivity, enables us tonot only go to market with the finest product but to operate very cost effectively. Our staff knows what a poorlytrimmed steak can do to your customer’s experience. With Honeyman's Beef you can be assured you will receivequality, consistency, and value with each product.Below an example of whole Striploin breakdownCOPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved6

GradingAlong with aging, a very important part of the flavour and texture of beef is the grading. It is so important tounderstand Canadian Beef Grades and their criteria in order to make informed decisions when purchasing beef.Grading is the system of sorting beef into classes of uniform characteristics, so purchasers know what they arebuying and have confidence in the quality of the product.There are a significant number of factors considered in determining the Canadian “quality grades.” They aremeasured against the following criteria:Marbling - The fine white flecks of fat running through lean meat that enhance the eating quality of beef byincreasing juiciness and flavour. The amount of marbling in the rib eye defines the minimum standard for thetop quality grades.Maturity - The maturity or age of the animal is an important consideration because of its relationship totenderness. Only youthful animals meet the criteria for Canada’s quality grades (youthful carcasses areproduced from cattle generally less than 24 months age, but no more than 30 months of age as determined byphysiological criteria).Meat Colour - must be a bright red. This criterion identifies and excludes “dark cutters” (beef that has turneda dark colour due to increased level of pH, often associated with pre-processing stress).Fat Colour - Fat colour must be firm and white.Meat Texture - Firm muscle texture is associated with optimal eating quality and cooking consistency.Muscling - Muscling is yield criteria - how much lean meat will be available, in relation to the overall carcussweight. The minimum standard of muscling for Canada quality grades must measure as good to excellent.Canada vs. US Grading Standards - Canada adopted the US marbling standards in 1996; the US is Canadalargest trading partner for beef and consistent standards ensure that beef is fairly traded.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved8

Honeyman’s Beef on GradingWe understand the importance of grading and what consistency means to you and your customers. We canensure that all raw material used for processing is sourced from Federally inspected and HACCP facilities and hasbeen graded by the Canadian Beef Grading Agency (CBGA) or U.S Department of Agriculture (USDA) directly at thepackers.Note: All grading listed on invoices/labels are minimum grading levels. Example: AA is equal to AA/AAA or AA orhigherCOPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved9

Usual Market Price High and Low TimesThroughout the Calendar Year on Foodservice Beef Sub-PrimalsTENDERLOIN: High Times: Early January, early March, late April to mid May,November, DecemberLow Times: Mid January to February, June through OctoberSTRIPLOIN: High Times: May through JulyLow Times: January to mid March, late August to early October,late November through DecemberRIBEYES: High Times: Early January, mid May, late October to DecemberLow Times: Mid January to mid April, July, mid August to lateSeptemberSHORTLOINS: High Times: Mid April to early AugustLow Times: January, September through DecemberTOP BUTTS: High Times: April through early AugustLow Times: January, September through DecemberCOPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved10

Food Safety“Because you’re one food safety issue away from going out of business”Every year many food borne illnesses happen due to poor food handling. Food Safety is crucial in today’srestaurants; the public is more educated on what to look for and it is becoming a major part of their decision whereto dine. Having a safe food handling process is critical and purchasing from a company that is federally inspectedand HACCP Recognized ensures that certain processes are followed through, every time. Don’t be fooled bythose companies who claim to be Government Inspected and HACCP, if so confirm they have a FederalGovernment Official on site and their HACCP program is Internationally Recognized, otherwise it is just notthe same. Dealing with food safe suppliers and manufactures are imperative first steps, ensuring that your locationcontinues the food safety chain is just as important. By now most people have heard of the 3 C’s (Keep it Cold,Keep Clean and Keep it Covered), this is a very important part of not only ensuring proper food safety in yourlocation but it will also keep the creditability of the product. Remember your internal program can only be as goodthe integrity of the product you receive.■■■Keep Cold– Fresh Beef should be stored at -2 to 2C or 28 to 32F– Frozen Beef should be stored at 1 to 2C or 34 to 36FKeep It Clean– Cross Contamination – When in house butchering is done the possibility of cross contamination is increased.Purchasing pre-portioned products from Honeyman's Beef limits those probabilities as each product comesin its own cryovaced package which means it can be opened when required.Keep it Covered– Portions individually cryovaced– Oxygen is removed from each package which limits the growth of bacteriaHoneyman’s Beef Take on Food SafetyHoneyman's Beef has always put food safety in the forefront of what we do. We know that customers chooseto deal with us for many reasons but one of the most important is they look to us as insurance policy for theirrestaurant. They can be rest assured that they are serving their customers a product that was harvested andpacked in a Federally Inspected facility and then further processed and packaged at Honeyman's Beef under strictconditions following all Federally Inspection and HACCP guidelines.HONEYMAN’S BEEF AND J.J DERMAFEDERALLY INSPECTED AND HACCP APPROVEDCOPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved11

Meat ColourRetail Overwrap vs. Foodservice Vacuum PackagingA common complaint we hear is that our meat has “colour issues”. Usually, our Clients tell us that our meat isnot a bright red, but brownish or darker than they feel it should be. We totally understand these comments becausewe have a couple of factors working against us that prevents us from selling steaks with that nice bright red colour.First of all, we age our beef an average of 30 days which gives our steaks and chops the tenderness that wehave built our reputation around. Retail shops actually demand what we refer to as “green beef” which is beef withonly a few days age on it. The public wants tender beef yet will choose a bright red unmarbled piece of meat overan off colour heavily marbled piece of meat every time because of their lack of knowledge.The biggest issue that affects colour is oxygen. Meat exposed to oxygen will be bright red as evidenced byretail store meat that is simply in a tray with overwrap. The downside of packaging meat this way is that the shelflife of the meat is only a couple of days. It definitely looks great because this meat is totally exposed to oxygen.Our Foodservice Clients are looking for upwards of two week shelf life on our steaks and chops so the onlyoption is vacuum packaging which generically referred to as “cryovacing”. During this process, oxygen is actuallyremoved from the package before sealing. This lack of oxygen gives the meat its extended shelf life. Unfortunately,no oxygen equals off colour and we just have not found a way to circumvent scientific fact. If you ever have hadblood drawn from your arm, you will notice that this blood, which is never exposed to air, is dark. As soon as bloodis exposed to air, it turns bright red yet over time, it will lose that bright red colour.Other factors, like the amount of hemoglobin in the various muscles that will end up in a particular case ofsteaks or chops, will create different colours of meat within the same case. Our Foodservice Clients only care abouttheir Patron’s satisfaction with the meal which is what we stand behind. Our response to anyone questioning thecolour of our steaks and chops is “eat one, and if you still have a concern, please call us back”.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved12

Honeyman’s Beef Purveyors Exclusive Platinum Beef BrandThere’s a renewed awareness regarding beef quality. Consumers are morediscriminating, more selective and yes, harder than ever to please. Today’s beefconsumers want products that are superior in taste, tenderness and juiciness. OurPlatinum portion program selects only whole muscle product from the top level of“AAA”. The steaks with 0 modest or higher marbling, are then perfectly aged for aminimum of 30 days. On average the top 8% of the total animals harvested.PRIME“AA”“AAA”BESTBETTERGOOD“A”COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved14

TENDERLOINPSMO (Peeled, Side Muscle On) 189BSide muscle is totally attachedSilver skin is onBelly fat is heavyThis is how we receive the Tenderloin from the packing plants.Side MusclePeeled/Hotel StyleTenderloinSilver Skin & FatThis picture shows what we need to do to trim the Tenderloin to a peeled/hotel style Tenderloin.– The side muscle that runs along the side of the tenderloin is removed.– The silver skin is removed.– Excess fat on the belly is scraped off.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved15

TENDERLOINWhole SkinnedPeeledHotel StyleNAMP Code #190-ASUPC # Grade oz Pcs/CsFRESH8538738 Canada AAA 3-4.5/lb 28490914 Canada AA 3-4.5/lb 2COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved16

TENDERLOINWhole SkinnedPeeledRoast ReadyCommercialGradeNAMP Code #190-ASUPC # Grade oz Pcs/CsFROZEN1884980 Ungraded 3-4/lb 4FRESH8539264 Ungraded 4-5/lb 2COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved17

TENDERLOIN STEAKCommercial GradeSUPC # Grade oz Pcs/CsFRESH8544488 Ungraded 4 488544553 Ungraded 6 248544819 Ungraded 8 20FROZEN8523854 Ungraded 4 488523979 Ungraded 6 248524100 Ungraded 8 20COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved18

TENDERLOINIndustry Standard 189 B TrimThis is a 189B Trim from the Packer.TENDERLOINHoneyman’s Beef /SYSCOFurther trimmed 189BSilver Skin remains in tact. Side Seam remains. Wedge Fat and Surface Fat removed.SUPC # Grade oz Pcs/CsFRESH2020626 Canada AAA 4.5-5.5/lb 22020568 Canada AA 4.5-5.5/lb 2COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved19

BarrelCentre CutTENDERLOIN FILETCenter CutWing MuscleSide muscle (chain) off.Silver skin removed.Centre Cut = 1-1/2" diameter minimum.Wing muscle (ear, hook) separated from the barrel.Steaks are taken from both the barrel and also the wing muscle (ear, hook).COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved20

TENDERLOIN STEAKCentre CutNAMP Code #1190-BSUPC # Grade oz Pcs/CsFRESH5745357 PLATINUM AAA 6 245696925 PLATINUM AAA 8 20FRESH8542920 Canada AAA 4 488543001 Canada AAA 6 248543027 Canada AAA 8 208543373 Canada AAA 10 183927472 Canada AAA 12 12FROZEN5698067 Canada AAA 6 248116808 Canada AAA 8 205698079 Canada AAA 10 18FRESH8543613 Canada AA 4 488426009 Canada AA 6 248426041 Canada AA 8 208543738 Canada AA 10 18FROZEN5698081 Canada AA 4 485698117 Canada AA 6 249881392 Canada AA 8 205698123 Canada AA 10 183092145 Canada AA 12 12COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved21

Regular CutTENDERLOIN FILETRegular CutSide muscle (chain) off.Silver skin removed.Regular Cut = 1" diameter minimum.Regular Cut will also include Centre Cut pieces.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved22

TENDERLOIN STEAKSide Muscle OffSkinnedNAMP Code #1190-ASUPC # Grade oz Pcs/CsFRESH5777299 PLATINUM AAA 6 245777307 PLATINUM AAA 8 205777317 PLATINUM AAA 10 18FRESH8543837 Canada AAA 4 488544140 Canada AAA 6 248544199 Canada AAA 8 208544298 Canada AAA 10 189752437 Canada AAA 12 14FROZEN1862077 Canada AAA 4 481862119 Canada AAA 6 245698026 Canada AAA 8 203688330 Canada AAA 10 18FRESH8544355 Canada AA 4 488544397 Canada AA 6 248544421 Canada AA 8 208544470 Canada AA 10 18FROZEN8560104 Canada AA 4 488560096 Canada AA 6 248372088 Canada AA 8 20Canada AA 10 18COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved23

TENDERLOIN STEAKBacon WrappedCommercial GradeSUPC # Grade oz Pcs/CsFROZEN7992738 Ungraded 4 247992779 Ungraded 6 247992878 Ungraded 8 24COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved24

TENDERLOIN MEDALLIONSide Muscle OffSkinnedFrozenSUPC # Grade oz Pcs/CsFROZEN8545097 Ungraded 2-3oz 60By product check for availability.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved25

Centre CutTissue EndSTRIPLOINPacker Striploin 0x11"Tail0"This picture shows the Striploin as we receive it from the packing plants.We can buy them as what is referred to as a 0 x 1" (simply meaning a consistent 0 tail at sirloin end tapered downto 1" at the Rib End).Backfat thickness has no firm specification so yielded steak weight can vary greatly. We rarely buy 1 x 1’s toprocess due to this inconsistency. A 0 x 1" Striploin (referred to as “steak ready”)has a tail that starts at 1" and tapers down to a 0" tail at the vein end of the Striploin. The backfat is trimmed to1/4" average. Due to predictable yields, this is how we buy Striploins.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved26

Cut SteaksSTRIPLOINAll TrimLean MeatThis pictures shows the fat trim and by product lean meat going from a 0 x 1 Striploin to the actual cut steaks.Even though the 0 x 1 Striploin is considered “Steak Ready”, there is still a considerable amount of fat trimand by product produced to get to the actual cut steak.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved27

Tissue EndSteaks 1-45 6 7STRIPLOIN8 9 10 11 12 1314 15 16 17 18 19This pictures shows the finished cut “New York” Strip Steaks.1-4 are Top Cuts (Tissue End).5-19 are Centre Cut.Note:NAMP allows a one sided tissue steak (meaning the steak will show the tissue on one side of the steak only,the other side will be the centre cut specification) to be sold as a centre cut steak.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved28

STRIPLOIN STEAKBonelessCentre Cut1" TailSUPC # Grade oz Pcs/CsFRESH5491503 PLATINUM AAA 8 245491515 PLATINUM AAA 10 205491523 PLATINUM AAA 12 165775216 PLATINUM AAA 14 155775236 PLATINUM AAA 16 10FROZEN5500681 PLATINUM AAA 8 245500659 PLATINUM AAA 10 205500644 PLATINUM AAA 12 16FRESH8420168 Canada AAA 6 308420267 Canada AAA 8 248744641 Canada AAA 8 248420275 Canada AAA 10 188420317 Canada AAA 12 158535296 Canada AAA 14 158535361 Canada AAA 16 10FROZEN7987662 Canada AAA 6 308021404 Canada AAA 8 248263402 Canada AAA 10 187987613 Canada AAA 10 217987381 Canada AAA 12 158014912 Canada AAA 14 155698018 Canada AAA 16 10Will only include Portions Cut from the Center of Striploin,which means it will not include any Top Cuts (Tissue Ends).(continued)COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved29

STRIPLOIN STEAKBonelessCentre Cut1" TailSUPC # Grade oz Pcs/CsFRESH8420630 Canada AA 6 308421034 Canada AA 8 248744476 Canada AA 8 248421133 Canada AA 10 188421208 Canada AA 12 158535502 Canada AA 14 158535510 Canada AA 16 10FROZEN7992118 Canada AA 6 307993165 Canada AA 8 248250862 Canada AA 10 187990054 Canada AA 10 218373367 Canada AA 12 127987670 Canada AA 12 155408747 USDA SELECT 8 245408750 USDA SELECT 10 205470629 USDA SELECT 12 16COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved30

STRIPLOIN STEAKBonelessEnd To End Style1" TailSUPC # Grade oz Pcs/CsFRESH8421687 Canada AAA 6 308421745 Canada AAA 8 248422081 Canada AAA 10 188422131 Canada AAA 12 158535544 Canada AAA 14 158535643 Canada AAA 16 10FROZENCanada AAA 6 30Canada AAA 8 24Canada AAA 10 18Canada AAA 12 15Canada AAA 14 15Canada AAA 16 10We include both Centre Cut and Top Cut (Tissue End) Steaks.Top Cuts will be approximately 25% of the total portions.(continued)COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved31

STRIPLOIN STEAKBonelessEnd To End Style1" TailNAMP Code #1190-BSUPC # Grade oz Pcs/CsFRESH8422339 Canada AA 6 308424780 Canada AA 8 248425530 Canada AA 10 188425845 Canada AA 12 158535684 Canada AA 14 158535775 Canada AA 10 16FROZEN4434379 Canada AA 12 158000903 Canada AA 6 247992514 Canada AA 8 247992621 Canada AA 10 21Canada AA 14 155696952 Canada AA 16 105408705 USDA SELECT 6 325408717 USDA SELECT 8 245408725 USDA SELECT 10 20COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved32

STRIPLOIN STEAKTop Cuts Only1" Tail1/4 FatSUPC # Grade oz Pcs/CsFROZEN5492497 USDA SELECT 6 325492527 USDA SELECT 8 245492636 USDA SELECT 10 20Cases will only include Top Cut (Tissue Ends) Steaks.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved33

MANHATTAN STRIP STEAKSUPC # Grade oz Pcs/CsFRESH5696622 Canada AAA 10 18FROZEN1693175 Canada AAA 10 18FROZEN5408636 Canada AA 8 24For this product we take our Steak Ready Striploin and split it down the middle of musclefrom Sirloin to Rib End. We then portion steaks.This creates a steak that is very thick and gives a great plate presentation.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved34

RIBEYEBoneless, Lip OnThis picture shows how we receive “Lip-On” Ribeyes from the packing plants.Approximate Lip / “Tail” length is 2" (industry term is also seen as 2x2).RIBEYEChuck EndLoin EndThis picture shows the extra trimming we do to trim the Ribeye down to the point where we can cut steaks.The loin end of the Ribeye actually marries up to the Striploin which is why the Loin End Steakson the Ribeye resemble a New York Strip Steak.As you move to the Chuck End of the Ribeye, the meat become more fatty, especially the kernel “star” fatin the steaks.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved35

Loin End1 2 3 4 5 6RIBEYE7 8 9 10 11 12Kernel FatChuck End“Star Fat”Picture 1 through 12 takes you from the Loin End of the Ribeye through the Chuck End.Notice how the “Kernel fat becomes more prevalent. As the grading increases on the Ribeye, the kernel fat willbecome more prevalent, the larger the kernel fat the more flavour.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved36

RIBEYE STEAKBoneless1" TailSUPC # Grade oz Pcs/CsFRESH5491578 Platinum AAA 8 245491810 Platinum AAA 10 205491828 Platinum AAA 12 16FRESH8532954 Canada AAA 6 308542656 Canada AAA 8 248542797 Canada AAA 10 218533028 Canada AAA 12 188533416 Canada AAA 14 128533507 Canada AAA 16 108419178 Canada AAA 8 208419889 Canada AAA 10 20FROZEN5696978 Canada AAA 6 301608033 Canada AAA 8 248828543 Canada AAA 10 212927705 Canada AAA 12 185697885 Canada AAA 14 125697893 Canada AAA 10 16A Ribeye is a larger muscle and therefore a 6 oz cut can be thin.(continued)COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved37

RIBEYE STEAKBoneless1" TailSUPC # Grade oz Pcs/CsFRESH8534497 Canada AA 6 308534596 Canada AA 8 248534653 Canada AA 10 218296279 Canada AA 12 188534695 Canada AA 14 128535221 Canada AA 10 16FROZEN7987308 Canada AA 6 308250623 Canada AA 8 247986680 Canada AA 10 218534679 Canada AA 12 184846756 Canada AA 14 125699652 Canada AA 16 10FROZEN5470473 USDA SELECT 6 325470482 USDA SELECT 8 245470490 USDA SELECT 10 20A Ribeye is a larger muscle and therefore a 6 oz cut can be thin.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved38

RIBEYEUngradedSUPC # Grade oz Pcs/CsFROZEN2103364 Ungraded 4 364713883 Ungraded 6 304775882 Ungraded 8 24COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved39

RIBEYE “BONE IN”Capless RibThis picture shows the Bone-In Ribeye also referred to as the Capless Ribas we receive it from the packing plants.This picture shows the trim we produce to get the Ribeye to where we can cut steaks.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved40

Loin EndRIB STEAK BONE INBoneChuck EndKernel FatThis picture shows the Bone-In Rib Steaks from the loin end through the chuck end.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved41

RIB STEAK BONE INBone InMaximum 2" TailNAMP Code #1103SUPC # Grade oz Pcs/CsFROZEN5491895 Platinum AAA 12 16FRESH8531576 Canada AAA 8 208531618 Canada AAA 10 188531717 Canada AAA 12 168531857 Canada AAA 14 128531899 Canada AAA 16 10FROZEN5697913 Canada AAA 8 205697931 Canada AAA 10 183042470 Canada AAA 12 165697964 Canada AAA 14 125697998 Canada AAA 16 105208081 Canada AAA 18 8FRESH8531915 Canada AA 8 208531931 Canada AA 10 188532012 Canada AA 12 168532053 Canada AA 14 128532194 Canada AA 16 10FROZEN8053704 Canada AA 10 184846742 Canada AA 12 169878927 Canada AA 14 125380591 Canada AA 16 10COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved42

RIBEYE “BONE IN”Capless RibThis picture shows the Bone-In Ribeye also referred to as the Capless Ribas we receive it from the packing plants.This shows a Capless Rib that has been frenched.We use this product to create our Cowboy Bone-In Rib Steak.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved43

RIB STEAK BONE INThis picture shows the Frenched Capless Rib after it has been portioned.In order to get the visual presentation, a minimum size of 16 oz. is recommended.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved44

COWBOY RIB STEAKFrenchedBone InSUPC # Grade oz Pcs/CsFROZEN5491960 Platinum AAA 16 105492212 Platinum AAA 18 85492352 Platinum AAA 22 6FRESH9308735 Canada AAA 16 105663194 Canada AAA 18 85349624 Canada AAA 20 85696630 Canada AAA 22 65696640 Canada AAA 24 6FROZEN8523276 Canada AAA 16 108523383 Canada AAA 18 88523425 Canada AAA 20 88523458 Canada AAA 22 68523466 Canada AAA 24 6FRESH3928231 Canada AA 24 6Our Cowboy Steaks are carefully cut by hand.Each steak is a work of art and really brings excitement to the dining experience.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved45

BEEF SHORTLOINStriploinTenderloinThe picture above is the way we receive Shortloins from the packing plants.The Shortloin consists of two major muscles: the Striploin and the Tenderloin.Out of this sub-primal, we produce Porterhouse Steaks, T-Bone Steaks.This picture shows the considerable amount of fat trim and bone produced while manufacturing the steaks.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved46

Tissue End1 2 34BEEF SHORTLOIN56 7 8 9 1011Steaks 1 - 7 are Porterhouse Steaks due to the Tenderloin being at least 1-1/2" in diameter.Steaks 8 - 11 are T-Bone Steaks which means that the Tenderloin diameter measures a minimum of 1/2".COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved47

PORTERHOUSE STEAK1" TailSUPC # Grade oz Pcs/CsFRESH2971489 Canada AAA 16 104692723 Canada AAA 18 98531204 Canada AAA 20 88531220 Canada AAA 24 6FROZEN3115029 Canada AAA 16 105188101 Canada AAA 18 93069267 Canada AAA 20 8Canada AAA 24 6FRESH5696903 Canada AA 16 105696913 Canada AA 18 98531246 Canada AA 20 88531261 Canada AA 24 6FROZEN5408641 USDA SELECT 18 95408655 USDA SELECT 20 85408664 USDA SELECT 24 6COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved48

T-BONE STEAK1" TailNAMP Code #1174SUPC # Grade oz Pcs/CsFRESH8529604 Canada AAA 12 148529646 Canada AAA 14 128530313 Canada AAA 16 108530594 Canada AAA 18 95696889 Canada AAA 20 85696895 Canada AAA 24 6FRESH8530685 Canada AA 12 145696863 Canada AA 14 128531147 Canada AA 16 108531188 Canada AA 18 95696873 Canada AA 20 84701019 Canada AA 24 8FROZEN5492659 USDA SELECT 10 145408675 USDA SELECT 12 125408689 USDA SELECT 14 125408699 USDA SELECT 16 105410192 USDA SELECT 18 9FROZEN2103398 UnGraded 10 14COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved49

BEEF TOP BUTT SIRLOINBoneless1/4" Trim SpecificationFat / TrimThis pictures shows how the Top Sirloin looks like after trimming to our1/4" trim, “fat on” specification. You will see that some steaks have more exterior fat than othersbecause after the “cap” (culotte) muscle is removed from the left side of the top butt (in this picture)only a thin layer of exterior fat remains.BEEF TOP BUTT SIRLOINBonelessSkinned SpecificationFat / TrimThis picture shows a skinned Top Butt Sirloin with the trim that is produced to get to thisstage of production.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved50

BEEF TOP BUTT SIRLOINThe pictures show our Top Butt Sirloin center cut specification.It is simply a single split down the center of the Top Butt Sirloin.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved51

TOP SIRLOIN FLAT STEAKCentre CutBonelessPeeledNAMP Code #1184-BSUPC # Grade oz Pcs/CsFRESH4693323 Canada AA 8 244693315 Canada AA 6 32FROZEN8059693 Canada AA 6 248059651 Canada AA 8 18COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved52

TOP SIRLOIN FLAT CUT STEAKCentre CutBoneless1/4" TrimNAMP Code #1184-BSUPC # Grade oz Pcs/CsFRESH5491855 PLATINUM AAA 8 245491863 PLATINUM AAA 10 21FRESH8528150 Canada AAA 4 328528176 Canada AAA 6 328528184 Canada AAA 8 248528234 Canada AAA 10 205156148 Canada AAA 12 14FROZEN5698057 Canada AAA 4 324762322 Canada AAA 6 324820173 Canada AAA 7 244456505 Canada AAA 8 244762252 Canada AAA 10 20(continued)COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved53

TOP SIRLOIN FLAT CUT STEAKCentre CutBoneless1/4" TrimNAMP Code #1190-BSUPC # Grade oz Pcs/CsFRESH8283020 Canada AA 4 408403842 Canada AA 6 308283319 Canada AA 8 248403917 Canada AA 10 188283434 Canada AA 12 169529876 Canada AA 14 12FROZEN5698042 Canada AA 4 329881368 Canada AA 6 329051376 Canada AA 8 249881384 Canada AA 10 20FROZEN5454609 USDA Select 6 325454626 USDA Select 8 245454653 USDA Select 10 20COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved54

TOP SIRLOIN BUTT STEAKFat / TrimThese photos show our Baseball Cut Sirloin Steaks.We simply split the Top Butt Sirloin Heart Muscle twice which produces the thicker steaks shown here.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved55

TOP SIRLOIN BUTT STEAKCentre CutBonelessBaseball CutNAMP Code #1184-B ModifiedSUPC # Grade oz Pcs/CsFRESH8528051 Canada AAA 6 248528069 Canada AAA 8 208528085 Canada AAA 10 188528127 Canada AAA 12 16FROZEN5698038 Canada AAA 6 241903350 Canada AAA 8 204771343 Canada AAA 10 188817793 Canada AAA 12 16FRESH8394652 Canada AA 6 248395154 Canada AA 8 208395279 Canada AA 10 184166864 Canada AA 12 16(continued)Our Top Sirloin Butts are aged to perfection, skinned or denuded of all membrane, fat and silver skin.Baseball Cut Sirloin steaks are from the heart muscle, split twice to produce a thick cut steak.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved56

TOP SIRLOIN BUTT STEAKCentre CutBonelessBaseball CutNAMP Code #1184-B ModifiedSUPC # Grade oz Pcs/CsFROZEN5365511 Canada AA 6 249924382 Canada AA 8 204805212 Canada AA 10 188395329 Canada AA 12 16FROZEN5454669 USDA SELECT 8 205454685 USDA SELECT 10 18Our Top Sirloin Butts are aged to perfection, skinned or denuded of all membrane, fat and silver skin.Baseball Cut Sirloin steaks are from the heart muscle, split twice to produce a thick cut steak.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved57

STOCKYARD STEAKBall Tip SirloinBoneless1/4" TrimSUPC # Grade oz Pcs/CsFRESH9308552 Canada AAA 8 249306291 Canada AAA 6 30FROZEN8522591 Canada AAA 6 308522872 Canada AAA 8 247901465 Canada AAA 9 2028969 Canada AAA 10 20COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved58

BEEF KABOBSSUPC # Grade oz Pcs/CsFROZEN8545162 Ungraded 3.5 50COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved59

SANTE FE GRILLERBonelessWholeSUPC # Grade lb Pcs/CsFROZEN9679614 Canada AAA 10 7Second most tender piece of meat on the animal.Cut from the Flat Iron whole muscle which is located in the shoulder of the animal.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved60

SANTE FE GRILLERBonelessSUPC # Grade oz Pcs/CsFROZEN4887057 Canada AAA 4 408560146 Canada AAA 6 327896640 Canada AAA 8 244737674 Canada AAA 10 204887032 Canada AAA 16 10Taking our whole Sante Fe Griller (Flat Iron), we portion to required size.Note that due to shape of the whole muscle, steaks will vary in shape.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved61

ALBERTA STRIP STEAKSUPC # Grade oz Pcs/CsFROZEN9221615 Canada AAA or 4 32USDA Choice7901804 Canada AAA or 6 32USDA Choice7901689 Canada AAA or 8 24USDA ChoiceProcessed from well-marbled Chuck pieces.Due to the nature of the muscle, looks like, but please do not confuse with, a New York style Strip Loin Steak.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved62

ALBERTA STRIPSandwich SteakSUPC # Grade oz Pcs/CsFROZEN4713861 Canada AAA or 6 32USDA ChoiceTaking our Alberta Steak (cut from Chuck pieces),we further process by pounding into a flatter product.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved63

WESTERN WRANGLERBonelessSkinnedSUPC # Grade oz Pcs/CsFROZEN5470648 Canada AAA 6 325470658 Canada AAA 8 24Processed from the Clod Heart which is from the shoulder of the animal.Due to the nature of the muscle, the steaks will vary in shape.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved64

BEEF SHORT RIBThis picture shows the 4-Bone Short Rib as we receive it from the packing plants.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved65

BEEF SHORT RIBNAMP Code #1190-BSUPC # Grade oz Pcs/CsFROZEN4846737 Canada AA 1x15/lbCut from the 4 Bone Short Rib, cut widthwise across at approximately 1-1/2".COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved66

BEEF SHORT RIBBone InMiami CutSUPC # Grade oz Pcs/CsFROZEN3918547 Canada AA 1x11/lbCut from the 4 Bone Short Rib, cut widthwise across at approximately 1/4" thickness.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved67

BEEF SHORT RIBFrenched Single BoneNAMP Code #1190-BSUPC # Grade oz Pcs/CsFROZEN1554039 Canada AA 10-14oz 14Cut from the 4 Bone Short Rib, we french the whole Short Rib and then split between each bone.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved68

BEEF SHORT RIBSCookedFrenchedSUPC # Grade lb Pcs/CsFROZEN838839 Canada AA 2Product has been slightly seasoned.Product is not fully cooked, please follow cooking instructions on box.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved69

BEEF STRIPSFor Stroganoffor Stir FryFrozenSUPC # Grade oz Pcs/CsFROZEN8544892 Ungraded 2x5/lbsCOPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved70

DICED BEEF98% LeanHand CutSUPC # Grade Size Pcs/CsFROZEN8545279 Ungraded 1"x1" 2x5/lbs8545295 Ungraded 1/2"x1/2" 2x5/lbs4880401 Ungraded 2"x2" 2x5/lbsCOPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved71

DICED BEEFMachine CutSUPC # Grade Size Pcs/CsFROZEN8545329 Ungraded 1"x1" 2x5/lbsCOPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved72

PHILLY STEAKSUPC # Grade oz Pcs/CsFRESH8527285 Ungraded 4 408527327 Ungraded 6 32Shaved boneless beef and pre-portioned.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved73