Honeyman's Product Guide - Sysco Canada

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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
Page 1 and 2: Product GuideSpecialty Meat Compani
Page 3: TABLE OF CONTENTSStockyard Steak, B
Page 6: On Portion Control and YieldMeat po
Page 9: Honeyman’s Beef on GradingWe unde
Page 14 and 15: Honeyman’s Beef Purveyors Exclusi
Page 16 and 17: TENDERLOINWhole SkinnedPeeledHotel
Page 18 and 19: TENDERLOIN STEAKCommercial GradeSUP
Page 20 and 21: BarrelCentre CutTENDERLOIN FILETCen
Page 22 and 23: Regular CutTENDERLOIN FILETRegular
Page 24 and 25: TENDERLOIN STEAKBacon WrappedCommer
Page 26 and 27: Centre CutTissue EndSTRIPLOINPacker
Page 28 and 29: Tissue EndSteaks 1-45 6 7STRIPLOIN8
Page 30 and 31: STRIPLOIN STEAKBonelessCentre Cut1"
Page 32 and 33: STRIPLOIN STEAKBonelessEnd To End S
Page 34 and 35: MANHATTAN STRIP STEAKSUPC # Grade o
Page 36 and 37: Loin End1 2 3 4 5 6RIBEYE7 8 9 10 1
Page 38 and 39: RIBEYE STEAKBoneless1" TailSUPC # G
Page 40 and 41: RIBEYE “BONE IN”Capless RibThis
Page 42 and 43: RIB STEAK BONE INBone InMaximum 2"
Page 44 and 45: RIB STEAK BONE INThis picture shows
Page 46 and 47: BEEF SHORTLOINStriploinTenderloinTh
Page 48 and 49: PORTERHOUSE STEAK1" TailSUPC # Grad
Page 50 and 51: BEEF TOP BUTT SIRLOINBoneless1/4" T
Page 52 and 53: TOP SIRLOIN FLAT STEAKCentre CutBon
Page 54 and 55: TOP SIRLOIN FLAT CUT STEAKCentre Cu
Page 56 and 57: TOP SIRLOIN BUTT STEAKCentre CutBon
Page 58 and 59: STOCKYARD STEAKBall Tip SirloinBone
Page 60 and 61:
SANTE FE GRILLERBonelessWholeSUPC #
Page 62 and 63:
ALBERTA STRIP STEAKSUPC # Grade oz
Page 64 and 65:
WESTERN WRANGLERBonelessSkinnedSUPC
Page 66 and 67:
BEEF SHORT RIBNAMP Code #1190-BSUPC
Page 68 and 69:
BEEF SHORT RIBFrenched Single BoneN
Page 70 and 71:
BEEF STRIPSFor Stroganoffor Stir Fr
Page 72 and 73:
DICED BEEFMachine CutSUPC # Grade S
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Honeyman's Product Guide - Sysco Canada

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