Honeyman's Product Guide - Sysco Canada

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GradingAlong with aging, a very important part of the flavour and texture of beef is the grading. It is so important tounderstand Canadian Beef Grades and their criteria in order to make informed decisions when purchasing beef.Grading is the system of sorting beef into classes of uniform characteristics, so purchasers know what they arebuying and have confidence in the quality of the product.There are a significant number of factors considered in determining the Canadian “quality grades.” They aremeasured against the following criteria:Marbling - The fine white flecks of fat running through lean meat that enhance the eating quality of beef byincreasing juiciness and flavour. The amount of marbling in the rib eye defines the minimum standard for thetop quality grades.Maturity - The maturity or age of the animal is an important consideration because of its relationship totenderness. Only youthful animals meet the criteria for Canada’s quality grades (youthful carcasses areproduced from cattle generally less than 24 months age, but no more than 30 months of age as determined byphysiological criteria).Meat Colour - must be a bright red. This criterion identifies and excludes “dark cutters” (beef that has turneda dark colour due to increased level of pH, often associated with pre-processing stress).Fat Colour - Fat colour must be firm and white.Meat Texture - Firm muscle texture is associated with optimal eating quality and cooking consistency.Muscling - Muscling is yield criteria - how much lean meat will be available, in relation to the overall carcussweight. The minimum standard of muscling for Canada quality grades must measure as good to excellent.Canada vs. US Grading Standards - Canada adopted the US marbling standards in 1996; the US is Canadalargest trading partner for beef and consistent standards ensure that beef is fairly traded.COPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved8
Honeyman’s Beef on GradingWe understand the importance of grading and what consistency means to you and your customers. We canensure that all raw material used for processing is sourced from Federally inspected and HACCP facilities and hasbeen graded by the Canadian Beef Grading Agency (CBGA) or U.S Department of Agriculture (USDA) directly at thepackers.Note: All grading listed on invoices/labels are minimum grading levels. Example: AA is equal to AA/AAA or AA orhigherCOPYRIGHT © 2007 BY SYSCO CORP All Rights Reserved9
Page 1 and 2: Product GuideSpecialty Meat Compani
Page 3: TABLE OF CONTENTSStockyard Steak, B
Page 6: On Portion Control and YieldMeat po
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 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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Honeyman's Product Guide - Sysco Canada

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