Honeyman's Product Guide - Sysco Canada

More documents

Recommendations

Info

BEEF SHORT RIBNAMP Code #1190-BSUPC # Grade oz Pcs/CsFROZEN4846737 <strong>Canada</strong> AA 1x15/lbCut from the 4 Bone Short Rib, cut widthwise across at approximately 1-1/2".COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved66
BEEF SHORT RIBBone InMiami CutSUPC # Grade oz Pcs/CsFROZEN3918547 <strong>Canada</strong> AA 1x11/lbCut from the 4 Bone Short Rib, cut widthwise across at approximately 1/4" thickness.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved67
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 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 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?