Honeyman's Product Guide - Sysco Canada

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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
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 26 and 27: Centre CutTissue EndSTRIPLOINPacker
Page 28 and 29: Tissue EndSteaks 1-45 6 7STRIPLOIN8
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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