Honeyman's Product Guide - Sysco Canada

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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
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 20 and 21: BarrelCentre CutTENDERLOIN FILETCen
Page 22 and 23: Regular CutTENDERLOIN FILETRegular
Page 24 and 25: TENDERLOIN STEAKBacon WrappedCommer
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

Honeyman's Product Guide - Sysco Canada

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