- PROCESSED
C.A.B.
- Cubes
- Ground Beef:
Patties,
- Thick &Juicy
Burgers
- or Wells
Burgers
- Filet Steak:
- 1/4" CC or EE
- T&S: CC, GLW, EE
or Rope-Off
- Filet Head
Steak
- Filet Tails: Sized
or Random
- Filet Tips
- Rib Steak: Boneless,
Bone-In or
- Frenched
(Cowboy)
- Top Sirloin Steak,
T&S: CC
- Strip Steak,
Boneless: CC, EE,
- End, Dry Aged CC or
Pin Bone
- Strip Steak,
Bone-In: CC
- Swiss Steak
- T-Bone Steak
- Porterhouse
Steak
-
- KOBE
BEEF
- Brisket
- Cafe Round
- Chuck Roll
- Eye Round
- Flank Steak
- Flat
- Knuckle
Peeled
- Ribeye
- Short Loin,
Trimmed
- Short Rib: Bone-In
or Boneless
- Shoulder Clod
- Sirloin Butt: Ball
Tip or Flap
- Strip 0x1
- Tender Peeled
- Top Round
- Top Sirloin
Butt
- Tri-Tip,
Peeled
-
- PROCESSED KOBE
BEEF
- Ball Tip
Steak
- Butt Steak: Bottom
or Top
- Broiler Steak
- Wells Burgers
-
- DRIED
BEEF
- Frizzling
- Sliced
- Knuckle
-
- VEAL
-
- Brains
- Breast: Regular or
Boneless
- Brisket
- Bones: Whole or
Cut
- Calf Feet: Whole or
Split
- Cheeks
- Eye Rounds, FF:
Whole, Cut or Pinned
- Hearts
- Hips
- Kidneys
- Leg (GF, MF, FF or
Nature):
- TBS, Block or Top
Round
- Loin, Baby T-Bone:
Bone-In
- or Boneless
- Loin: Full or Full
Split
- Boneless: 0x1 &
1x1
- Trimmed: FF
Whole,Split or Cut
- GF Whole or
Cut
- Liver, Regular or
FF:
- S&D, Cut Gross
or Net
- Neck Roast
- Rack: 6 Bone,
CB-Out, Cut,
- Split or
Frenched
- Rack, Chop
Ready:
- 6 Bone or 7 Bone:
Whole or Cut
- Ribeye, Boneless:
1x1 or 0x0
- Shins
- Short Loin
Flank
- Shoulder : Regular
or Boneless
- Sweet Breads
- Sweet Bread
Hearts
- Tender, MF or FF:
Whole or Cut
- Tender
Tails:FF
- Tongue
- Trimmings
-
|
- PROCESSED
VEAL
- Baby T-Bone
Chops
- Chops: Loin or
Porterhouse Loin
- Rack Chops: GLW,
Export, Frenched
- or Frenched To
Eye
- Cubes
- Cutlets (GF, MF, FF
or Natural):
- As Is, CIX, PP or
Top Round
- Eye Round: PP
- Cutlets,
Pounded:
- Leg, 3 oz.to 6
oz.-1//5 lb.
- Top Round,4 oz.to 6
oz.-1//5 lb.
- Ground Veal
- Osso Bucco
- Pastrami
- Patties,
Plain
- Patties, Raw-10
lb.or 12 lb.
- Breaded, 4 oz.or 5.3
oz.
- Unbreaded: 4 oz.or 6
oz.-10 lb.
- 5.3 oz.-10 lb.or 12
lb.
- St. Louis
Ribs
- Scallopine
- Steak, 4
oz.Breaded-10 lb.
- Stroganoff
- Tender Medallions:
MF or FF
- Veal for Stew-1/10
lb.
-
- PORK
-
- FRESH
PORK
- Back Ribs: Domestic
& Danish
- Bones, Hocks: Fresh
or Smoked
- Boston Butt: Bone-In
or
- Boneless (BRT or
Seasoned)
- Casing
- Caul Fat
- Fat: Solid or
Ground
- Fatback: Solid,
Ground or Salted
- Fresh Ham: Bone-In,
Boneless,
- BRT & Boneless
Seasoned
- Liver
- Loin: Bone-In,
Boneless, BRT &Cut
- Loin, Center Cut or
Smoked:
- Bone-In, Boneless,
BRT or Cut
- Loin Ends
- Salt Pork
- Ribs: St.Louis or
Spare
- Shoulder: Bone-In,
Boneless or Picnic
- Stomach
- Tenders: Regular,
Cut or Denuded
- Trimmings
- Whole Pig
-
- PROCESSED
PORK
- Center Cut Chops:
Boneless,GLW
- or 4 oz.Bone-In-1/10
lb.
- Chops: Porterhouse,
Frenched,
- Frenched To Eye,
Smoked or EE
- Cubes or
Cutlets
- Ground Pork
- Osso Bucco
- Ribs: BCountry
Style
- Stroganoff
- Tender
Medallions
-
SMITHFIELD LEAN
GENERATION
- FRESH
PORK
- Chops,
Processed:
- Boneless or
GLW
- Boneless w/Apple
Bacon
- Frenched or Frenched
To Eye
- Porterhouse or Strip
Steak
- Loin:
- Whole or Cut
- Center Cut, Rib or
Rib-Cut
- 8-Rib, Chined or
Chined Cut
- (Pork Prime
Rib)
- Boneless, Strap Off
Whole or Cut
- Ribs: Back 1.75-2
lbs.; or St.Louis
- Tender: Whole, Cut
or Medallion
- Top Round
-
STOCKMASTERS
- Stuffed Pork
Loin
|
