Honeyman's Product Guide - Sysco Canada

More documents

Recommendations

Info

TOP SIRLOIN FLAT CUT STEAKCentre CutBoneless1/4" TrimNAMP Code #1190-BSUPC # Grade oz Pcs/CsFRESH8283020 Canada AA 4 408403842 Canada AA 6 308283319 Canada AA 8 248403917 Canada AA 10 188283434 Canada AA 12 169529876 Canada AA 14 12FROZEN5698042 Canada AA 4 329881368 Canada AA 6 329051376 Canada AA 8 249881384 Canada AA 10 20FROZEN5454609 USDA Select 6 325454626 USDA Select 8 245454653 USDA Select 10 20COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved54
TOP SIRLOIN BUTT STEAKFat / TrimThese photos show our Baseball Cut Sirloin Steaks.We simply split the Top Butt Sirloin Heart Muscle twice which produces the thicker steaks shown here.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved55
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 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 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
show all

Honeyman's Product Guide - Sysco Canada

Create successful ePaper yourself

Delete template?

Save as template?