Honeyman's Product Guide - Sysco Canada

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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
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 and 10: Honeyman’s Beef on GradingWe unde
Page 11 and 12: Food Safety“Because you’re one
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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