Honeyman's Product Guide - Sysco Canada

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BEEF SHORTLOINStriploinTenderloinThe picture above is the way we receive Shortloins from the packing plants.The Shortloin consists of two major muscles: the Striploin and the Tenderloin.Out of this sub-primal, we produce Porterhouse Steaks, T-Bone Steaks.This picture shows the considerable amount of fat trim and bone produced while manufacturing the steaks.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved46
Tissue End1 2 34BEEF SHORTLOIN56 7 8 9 1011Steaks 1 - 7 are Porterhouse Steaks due to the Tenderloin being at least 1-1/2" in diameter.Steaks 8 - 11 are T-Bone Steaks which means that the Tenderloin diameter measures a minimum of 1/2".COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved47
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 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 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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