Honeyman's Product Guide - Sysco Canada

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PORTERHOUSE STEAK1" TailSUPC # Grade oz Pcs/CsFRESH2971489 Canada AAA 16 104692723 Canada AAA 18 98531204 Canada AAA 20 88531220 Canada AAA 24 6FROZEN3115029 Canada AAA 16 105188101 Canada AAA 18 93069267 Canada AAA 20 8Canada AAA 24 6FRESH5696903 Canada AA 16 105696913 Canada AA 18 98531246 Canada AA 20 88531261 Canada AA 24 6FROZEN5408641 USDA SELECT 18 95408655 USDA SELECT 20 85408664 USDA SELECT 24 6COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved48
T-BONE STEAK1" TailNAMP Code #1174SUPC # Grade oz Pcs/CsFRESH8529604 Canada AAA 12 148529646 Canada AAA 14 128530313 Canada AAA 16 108530594 Canada AAA 18 95696889 Canada AAA 20 85696895 Canada AAA 24 6FRESH8530685 Canada AA 12 145696863 Canada AA 14 128531147 Canada AA 16 108531188 Canada AA 18 95696873 Canada AA 20 84701019 Canada AA 24 8FROZEN5492659 USDA SELECT 10 145408675 USDA SELECT 12 125408689 USDA SELECT 14 125408699 USDA SELECT 16 105410192 USDA SELECT 18 9FROZEN2103398 UnGraded 10 14COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved49
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 46 and 47: BEEF SHORTLOINStriploinTenderloinTh
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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