Honeyman's Product Guide - Sysco Canada

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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
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 14 and 15: Honeyman’s Beef Purveyors Exclusi
Page 16 and 17: TENDERLOINWhole SkinnedPeeledHotel
Page 18 and 19: TENDERLOIN STEAKCommercial GradeSUP
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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