GGEORGE L. WELLS MEAT COMPANY PRODUCT GUIDE PRESENTING A SUPERIOR LINE OF FOOD SERVICE PRODUCTS!

Our commitment to excellence is our tinually strive to meet our customers’ customers’ assurance of uncompro- expectations. Our goals are mising value, quality and service. reflections of the elite customer As the premiere center-of-the- base we are honored to serve. plate protein supplier in Pennsyl- George L. Wells Meat Company: vania, , , Exclusively for Hotels, Restau- , and Washington D. C., we con- rants and Institutions. Since 1908

BEEF ...... 2 FRANKS ...... 9 ...... 4 SEAFOOD...... 10 GOAT ...... 4 SHELLFISH...... 11 PORK ...... 4 DAIRY PRODUCTS ...... 12 LAMB ...... 5 OILS & VINEGAR ...... 13 CHICKEN ...... 6 SOUPS & SOUP BASE ...... 14 TURKEY...... 6 ESCARGOT ...... 14 CORNISH & GUINEA HENS ...... 6 ORIENTAL NOODLES & RICE ...... 14 OTHER GAME BIRDS ...... 6 PASTA...... 14 DUCK & GOOSE ...... 7 SPICES ...... 16 OSTRICH ...... 7 GARNISHES ...... 16 FOWL & SMOKED POULTRY ...... 7 CONDIMENTS / PC ...... 17 RABBIT ...... 7 NUTS & MINTS ...... 17 BUFFALO ...... 7 SAUCES ...... 17 VENISON ...... 7 PASTRIES & MIXES ...... 17 REPTILES ...... 7 APPETIZERS & HORS D’OEUVRES ... 17 WILD BOAR ...... 8 , PUREES, PATES, ...... 8 MOUSSES & TRUFFLES ...... 20 ...... 9 DESSERTS ...... 20 LUNCHEON MEATS ...... 9 HAM ...... 9 We are continually adding new items. MEATBALLS, Be sure to review the enclosed inserts & WAFER ...... 9 for complete lists of Well’s Frozen/Dried Goods and Cheese from Around the World.

982 North Delaware Avenue • Philadelphia, 19123 1-800-523-1730 • (215) 627-3903 • Fax: (215) 922-7648 • www.wellsmeats.com CUTS AVAILABLE IN PRIME, CHOICE, SELECT, CUTS NO ROLL & COMMERCIAL

BEEF Strip, Boneless: 0x1: Whole or Cut FRESH & FROZEN USDA 1x1: Whole or Cut Beef Back Ribs Dry Aged or Dry Aged Cut Beef Back Ribs: Split, 2-Bone Skinned Suet Beef Bones: Whole or Cut Tender Peeled, Whole or Cut: Bone Marrow 5-Up or 190A Bone: Shin Cracked Tender Peeled Fix Roast Blade Meat; Deckle Tender, Hanging: As Is or Skinned : Fresh, 1st Cut Butt: Whole, , or Cut or Nose Off Trimmings Chuck: 3-Way or 2-Way Boneless Chuck Clod Tri-Tips: Whole or Trimmed Chuck Roll PROCESSED BEEF Chuck Shoulder Tender Chuck Top Blade Bolar Roast Flank Bottom Butt Steak Inside Skirt Broiler Steak Knuckles Bracciole Liver: S&D or Sliced Cubes : Regular, Special Beef Ox Tails: Whole or Cut Ground Patties Ribeye, Whole, Center Cut Ground Wellsburgers or Barrell Filet Steak: Ribeye, Cap (Calotte) T&S: CC, GLW, EE or Rope-Off Rib Export: Whole or Center Cut Filet Head Steak Round: Bottom, Eye or Flat Filet Tails: Sized or Random Round Top: S&T Net or Gross Filet Tips Round Top: Denuded Cap-On, Single Muscle or Beef Barron Liver: 4 oz. or 6 oz. – 10 lb. Round: Whole Manhattan Steak Round: Steamship or Buffet Round: Mini or Mini Boneless : Bone-In or Boneless Trimmed 0x1: Rib Steak: Frenched (Cowboy) Whole or Cut : 3-Bone; 2-Bone; Short Loin Super Trim or 1-Bone Royal; Boneless Short Ribs, Bone-In or Boneless: Shoulder Tender Shoulder Clod Sirloin Cubes Special Trimmings Sirloin Top Butt Steak, T&S Strip, Bone-In Shells: Whole or Cut : Boneless: CC or EE Bone-In or Dry Aged CC End Steak or Pin Bone Stroggonoff WELLS’ WARRANTY These Steaks have been freshly hand cut product a maximum shelf life, without freez- T-Bone Steak by our Journeyman from aged ing, of eight days under proper refrig- Porterhouse Steak Western corn fed beef. They have been eration. Consequently, these steaks skillfully trimmed to our own rigid speci- are unconditionally guaranteed by the fications to insure maximum yield and George L. Wells Meat Co. consistent uniformity for our customers. Sincerely; In addition, the special wrapping insures the James Conboy, President

2 CERTIFIED ANGUS BEEF TO

DRIED BEEF

CERTIFIED ANGUS BEEF T-Bone Steak Fresh Brisket Top , T&S: CC Chuck Clod Heart FURTHER PROCESSED C.A.B. Chuck Top Blade Cooked Brisket Chuck Shoulder Tender Cooked Corned Beef Brisket, 1st Cut Cooked Corned Bottom Round Ribeye: Whole, Center Cut, Barrel Rib Export: Whole, Center Cut Raw Corned Beef Brisket Round: Bottom, Top, Barron or Raw Corned Beef Brisket, 1st Cut Eye Flat Round Top: S&T, Denuded Cap-On, Top Round, Cooked Cap-Off, Single Muscle, or Beef Barron Flank Steak Short Loin Trimmed 0x1: Whole or Cut Ribeye Shoulder Clods Strip 0x1 Special Trim Tender Peeled Steamship Round: Whole Top Sirloin Butt Strip, Bone-In Shells: Whole, Cut, Dry Aged or Dry Aged-Cut PROCESSED KOBE BEEF Strip, Boneless: Ground Kobe 0x1: Whole or Cut Hamburger Patties, 8 oz. 1x1: Whole or Dry Aged Franks, 5-1 (Whole or Cut) Steak-Ready DRIED BEEF Tender Peeled: Frizzling 5-Up: Whole & Cut Sliced 190A: Whole & Cut Knuckle Fix For Roast Tri Tips: Regular or Trimmed Top Sirloin: Flap, Butt, Butt-Cut, Butt Peeled or Heart PROCESSED C.A.B. Cubes Ground Beef, Regular or Special George L. Wells Meat Co. is proud to offer Certified Angus Beef, certi- fied by the USDA with such strict standards that only 7 out of 100 cattle Ground Hamburger Patties make the grade. Now that’s tasty beef! Ground Wellsburgers: Sized to Order For more information and recipes, visit these industry websites: Filet Steak: • Certified Angus Beef Program ...... www.cabprogram.com T&S: CC, GLW, EE or Rope-Off • National Cattleman’s Association ...... www.cowtown.org Filet Head Steak Filet Tails: Sized or Random Filet Tips Flat-Iron Steak Porterhouse Steak Ranch Steak Rib Steak: Boneless, Bone-In or Frenched (Cowboy) Shoulder Tender Strip Steak, Boneless: CC, EE, End, Dry Aged CC or Pin Bone Strip Steak, Bone-In: CC Swiss Steak

3 VEAL TO PROCESSED PORK

VEAL Cutlets (GF, MF, FF or Natural): As Is, CIX, PP or Top Round Brains Eye Round: PP Breast: Bone-In or Boneless Cutlets, Pounded: Brisket Leg Bones: Whole or Cut Top Round Calf Feet: Whole or Split Ground Veal Cheeks Osso Bucco Eye Rounds, FF: Whole, Cut or Pinned Patties, Raw – 10 lb. or 12 lb. Hearts Breaded, 4 oz. or 5.3 oz. Hips Unbreaded: 4 oz. or 6 oz. – 10 lb. Kidneys 5.3 oz. – 10 lb. or 12 lb. Leg (GF, MF, FF or Nature): St. Louis Ribs TBS, Block or Top Round Scallopine Loin, Baby T-Bone: Bone-In VEAL CARE & STORAGE Stroganoff or Boneless Refrigerate veal as soon as Tender Medallions: MF or FF possible in the coldest part of Loin: Full or Full Split the refrigerator. Unopened, pre- Veal for packaged fresh veal may be Boneless: 0x1 & 1x1 stored for 1 to 2 days. Trimmed: FF Whole, Split or Cut Properly packaged, veal can be GF Whole or Cut GOAT frozen as long as 6 to 9 months, depending upon cut and freezer Liver, Regular or FF: Boneless Goat Cubes condition. Freeze quickly and S&D, Cut Gross or Net Whole Goat store at 0¼ F or below. Three methods can be used to Neck Roast thaw frozen veal. The best Rack: 6 Bone, CB-Out, Cut, PORK method is to defrost veal in the refrigerator in its original wrap- Split, or Frenched FRESH PORK ping. Gauge defrosting time fro Rack, Chop Ready: Bones, Hocks: Fresh or Smoked ground veal by the package 6 Bone or 7 Bone: Whole or Cut thickness. Boston Butt: Bone-In or Ribeye, Boneless: 1x1 or 0x0 For more information about veal contact Boneless (BRT or Seasoned) the Beef Industry Council, Chicago, IL. Shins Casing Shoulder : Regular or Boneless Caul Fat Sweet Breads Fat Sweet Bread Hearts Fatback Tender, MF or FF: Whole or Cut Fresh Ham: Bone-In, Boneless, Tender Tails: FF BRT & Boneless Seasoned Tongue Liver Trimmings Loin: Bone-In, Boneless, BRT & Cut NEW ZEALAND VEAL Loin, Center Cut or Smoked: Bones Bone-In, Boneless, BRT or Cut Rack, Frenched – 16/18 oz. Loin Ends Salt Pork PROCESSED VEAL Ribs: Back, St. Louis or Spare Baby T-Bone Chops Shoulder: Bone-In, Boneless or Picnic Bacon Stomach Chops: Loin or Porterhouse Loin Tenders: Regular, Cut or Denuded Rack Chops: GLW, Export, Frenched Whole Pig or Frenched To Eye Cubes

Trivia: Steak Ð The word is derived from an old Saxon word, steik, meaning meat on a stick. Contrary to popular belief, London Broil is the name of a recipe and not a cut of beef. Sirloin Ð It is said that Henry VIII, King of England, was so impressed with this meat cut that he pulled out a sword and dubbed it Sir Loin. 4 FRESH & PROCESSED PORK TO

LAMB CUTS

PROCESSED PORK PROCESSED LAMB Chops: Boneless, Bone-In, Breasts Porterhouse, Frenched, Cubes Frenched To Eye, or Smoked Ground Lamb Cubes or Cutlets Leg Steak: Bone-In Ground Pork Loin Chops: Bone-In, Boneless Osso Bucco or English Royal Ribs: Country Style Rack Chops Stroganoff Osso Bucco Tender Medallions Sirloin Steaks SMITHFIELD PREFERRED Stroggonoff Fresh Pork: AUSTRALIAN IMPORTED Chops, Processed: Leg, Boneless Boneless or GLW Loin Eye: Boneless Boneless w/ Apple Bacon Loin, Trimmed: Bone-In Whole or Cut Frenched or Frenched To Eye Rack: Frenched Whole or Cut Porterhouse or Strip Steak Shank, Frenched Loin: Tenders 9-Rib Center Cut Whole or Cut Top Sirloin Butt Boneless, Strap Off Whole or Cut Rack, 9-Rib Frenched NEW ZEALAND IMPORTED Ribs: Back 1.75 - 2 lbs.; or St. Louis Lollipop Chops Tender: Whole or Cut Mini Crown Roast BERKSHIRE PORK Rack: Baby or Frenched Cap Off Pork Rack, 8-Rib Frenched LAMB Bones: Whole or Cut Breast Chucks Kidneys Leg: Bone-In or Boneless Loin: Full, Trimmed or Trimmed Split CONSUMER TIPS Boneless or English Royal Marinades & Rubs: Add unique flavors and Eight Ways To Cut Fat Without Cutting extra tenderness to meats by using mari- The Taste Of Pork: While, on average, all Rack: CB-Out, S&F or S&F-N/WT nades and rubs. cuts of pork are leaner today, there are 8 Shoulder: Bone-In or Boneless Marinades are liquids made with cuts of fresh pork that represent the lean- Top Rounds: Regular or Denuded three basic ingredients Ð an acidic est cuts of pork available. These 8 component (like vinegar or lemon), oil cuts fall between the skinless Shanks: Hind or Fore and seasonings (like herbs and chicken breast and thigh in terms of Shanks, Domestic: Cut or Frenched spices). You marinate the uncooked total fat and saturated fat content. meat by “soaking” it in the marinade in Remember this rule of thumb: The Whole the refrigerator for 30 minutes to overnight. leanest cuts of pork come from the loin or Rubs are mixtures of spices and herbs leg, such as pork tenderloin or loin chop. that are rubbed directly onto the meat be- Calories and fat on all the cuts can be fore e it is cooked. Rubs are particularly further reduced by trimming all visible fat good for grilling. The rub combines with the from lean cuts before cooking. Removing natural juices of the meat as it is being visible fat prior to cooking reduces the total cooked to create a powerful flavor punch. fat content by an average of 50%. Trim- Rubs can be applied overnight or just prior ming prevents fat from migrating into the to preparation. meat during cooking.

5 CHICKEN, TURKEY & GAME BIRDS

CHICKEN TURKEY Chicken: Whole or Cut Breast, Bone-In: 10-12, Chicken Shells: Whole or Cut 12-14, 14-16 or 16-18 Breast, Bone-In: Whole, Cut or Split Breast, Boneless in a Bag Breast, 1st Joint On: Whole or Split Cutlets Breast, Boneless: Pop-Out, Drumstick Random, Sized Bulk, or Legs Ground Turkey: All White, Combo Sized Individual Frozen or Fresh Cutlets: Pieces or Random Ground Turkey Burgers: Cutlets, Sized: Bulk or Individual All White or Combo Vacuum Packed Tenders or Thighs Drumstix Whole: 10-12, 12-14, 14-16, 16-18, European: Half, Breast or Legs 18-20, 20-22, 22-24, 24-26, Gizzards 26-28, 22-28 or 30-Up Ground Chicken Whole Boneless, Pilgrim’s Pride Legs: Whole or Split Whole Boneless Roast, Fresh Livers, Necks or Backs Wings Sandwich Steaks, Sliced: 4 oz., 5 oz. or 6 oz. – 10 lb. OTHER GAME BIRDS Tenders Cornish Hens (Fresh o r Frozen): Thighs: Bone-In, Boneless Cornish Hens: Boned or Euro Boned Boneless/Skinless Euro Guinea Hen Breast Wings Guinea Hens Wing Drum, 1st & 2nd Joint Partridge Pheasant: Whole 3.5 lb., Split, BELL & EVANS Whole 16-18 oz. Whole or Whole Cut Pheasant Bones Shells: Whole or Cut Pheasant Breast: Breast: Boneless or European Boned Bone-In: Whole or Split Ground Pheasant Boneless, Sized Pheasant Legs Cutlets: Random or Sized Pheasant Thighs: Boneless Euro Breast: Whole or Halves Poussan: Bone-In or Semi-Boned Quail: Semi-Boned Quail, Boneless Breasts Quail Legs Squab: Bone-In or Semi-Boned

6 GAME BIRDS TO

REPTILES

DUCK & GOOSE FOWL & SMOKED BELLA BELLA POULTRY Duck Foie Gras: “A”, “B”; Fowl Butter; Petite; Sliced Roaster: Breast, Wings or Whole Duck Breast Boneless Magret Smoked Breast, Nodines: Turkey, Duck Eggs Chicken, Duck or Pheasant Duck Legs Confeit Smoked Turkey: GRIMAUD Whole, Butts, Legs or Wings Breast, Boneless: Hen, Drake RABBIT or Smoked Magret Rabbit: Whole or Legs Duck Fat, Rendered Duck Prosciutto Rabbit Saddle: Bone-In or Boneless Muscovy Legs: Hen or Drake Whole Muscovy: Hen or Drake BUFFALO Flank Steak JURGIELEWICZ Ground Free Range Duckling: Osso Bucco Long Island Whole - 5-5.5 lb.; Ribeye or Boneless Breast - 12-14 oz.; Ribs: Short 16-18 oz. or Export Duck Carcasses (Bones) Short Loin Duck Fat Stew Meat (Cubes) SERVE WILD GAME Duck Legs Strip, 0x1 Game is a nutritious alterna- Duck Eggs Tender tive to traditional center-of-the- Top Butt plate meats. Wells offers only MAPLE LEAF the highest quality for superior Top Round taste and unsurpassed value! Fresh: Whole or Cut Gold Label VENISON Breast, Boneless (Fresh or Frozen): Bones Cajun, Honey Orange, Pepper Cutlets Crusted, Roasted Garlic or Flank Steak Tequila Lime Ground Cooked Halves Leg, BonelLoin: Boneless or Bone-In Duck Fat, Rendered – 3.5 lb. tub (Whole or Cut) Legs: Regular or Confeit Loin Chop Tenders: Breaded or Raw Osso Bucco Bones Rack: Whole or Cut Livers Rack Chop ASSORTED ITEMS Saddle: Bone-In Euro Duck: Halves, Breast or Legs Short Loin: Boneless Geese Stew Meat (Cubes) Rolled Goose Mousse: Tender Plain or w/ Truffle REPTILES OSTRICH Alligator Meat Filets: 6 oz. Frog Legs Fan Filets Snapper Turtle: Meat or Whole Ground Ostrich: 1 lb. Graham Brown Scallopini EXECUTIVE CHEF,

CERVENA COUNCIL

7 WILD BOAR & SAUSAGE

WILD BOAR HATFIELD SAUSAGE Leg, Boneless Italian, Mild & Hot: Bulk or Rope Osso Bucco Kielbasa Knockwurst Rack: Whole or Cut Link: 1 oz. & 2 oz. Saddles: Whole or Cut Patties Shoulder, Boneless Pork: Bulk Stew Meat (Cubes) Strip: Boneless FONTANINI SAUSAGE Tenderloin Breakfast Sausage – 1 oz. and 2 oz. Sausage: Cooked Pizza Topping Sausage Patties – 1.5 oz. SAUSAGE Sausage, Hot Italian Rope GAME SAUSAGE Sausage, Mild Italian: Bulk, or Rope Buffalo Bratwurst Smoked Polish Kielbasa, 3-1 w/ Nat. Casing Duck Sausage MARTIN’S SAUSAGE Cajun Alligator Sausage Andouille Pheasant Sausage Apple Rabbit Sausage Beef Venison Sausage Chicken & Apple Wild Boar Bratwurst Chorizo AIDELLS SMOKED SAUSAGE Garlic Apple & Chicken: Regular & Mini Italian (Bulk, Link or Rope): Mild or Hot Chicken & Mango Italian: w/ Pepper & Onion Chicken & Turkey: Habanero & or w/ Provolone & Parsley Roasted Green Chili, Thai, Lamb Portabella or Kielbasa w/ Sun-Dried Tomato Luganega Duck & Turkey Mushroom Fresh Lamb w/ Rosemary Pork: Bulk, Fingerlink, Link or Rope Lemon Chicken Turkey New Mexico Veal Turkey & Cranberry NODINE’S SMOKED SAUSAGE Whiskey Fennel Andouille ASSORTED SAUSAGE Banger Duck Sausage, Maple Leaf Chorizo Maglio Italian: Hot or Mild Rope SCHALLER & WEBER SAUSAGE FABRIQUE DELICES SAUSAGE Bratwurst Boudin Blanc – 1 lb., 5 per Pack Bockwurst Garlic Sausage – 1.5 lb. ea. Knockwurst Garlic Sausage En Croute – 1.5 lb. ea. Merguez Sausage – .8 lb., 6 per Pack

STATE OF THE ART George L. Wells Meat Company’s Information and Educa- Please tion Dept. provides unique demonstrations and tours to Culinary and Hotel & Restaurant Schools such as Penn Join State University and the Philadelphia Restaurant School. Please call anytime to schedule your own tour of our fed- Us! erally-inspected facility: (215) 627-3903 or (800) 523-1730. 8 BACON TO

FRANKS

BACON HAM Apple-Smoked: Ends, Slab or Sliced Boiled Breakfast Beef Black Forest Canadian Canned Ends & Pieces Country Style Hotel Cure 81 Irish French Layout Old Thyme Pancetta Party Retail Pepper Slab, Rindless Prosciutto: Danielle, Thick Sliced Hormel or Parma Prosciutto, Sliced: Danielle or Parma Turkey Semi-Boneless Veal Smoked: Boiled, Bone-In (Whole or Cut), Boneless, Spiral Sliced, LUNCHEON MEATS Premium, Pit or Steamship Tasso Bologna: All Beef or Lebanon Tavern Capacola Westphalian Chicken, Diced: All White or Combo Chicken Meat, Pulled FONTANINI Cotteghino MEATBALLS, Keilbasa, 6” 4-1: 2/5 lb. Meatball, Cooked: 1/2 oz.; 1 oz. Meatball, Raw 2 oz., 12 oz. Liverwurst Wedding Soup Meatball, Italian Mortadella Pastrami, Flat SCRAPPLE & Pepperoni Sandwich Pepperoni: Sliced or Yard Stick WAFER STEAK Pork Roll Scrapple: Habbersett, Hatfield, Kirby & Halloway Salami, Cooked Beef Wafer Steak: Marinated, Salami, Genoa: Dilussa, Solid or Sliced Sam Remo or Kosher Chicken Wafer Steak Smoked Pat’s Choice Beef Smoked Pork Butt Soppresata FRANKS Spiced Beef DIETZ & WATSON, Top Round, Cooked FALLS BRAND OR HATFIELD Turkey Breast: Cooked or Smoked; Emil’s Brand All Beef: 4-1, 6-1, 8-1, Super 5-1 Turkey Ham or Pastrami All Meat: 8-1, Super 5-1 or 10-1 Cocktail Franks: Regular or Kosher C.A.B. LUNCHEON MEATS Foot Long Cooked Corned Beef Brisket Franks, Kosher Cooked Corned Beef Brisket, 1st Cut Kobe Franks, 5-1 Cooked Corned Bottom Round Pastrami 1-800-523-1730 Raw Corned Beef Brisket or (215) 627-3903 Raw Corned Beef Brisket, 1st Cut Fax: Top Round, Cooked (215) 922-7648 www.wellsmeats.com 9 SEAFOOD: FRESH TO FROZEN

SEAFOOD CERTIFIED SASHIMI GRADE, FROZEN (BLOODLINE REMOVED) FRESH CATCH – 1/15 LB. Artic Char: Whole or Filet Mahi Mahi Filet: Skin On, Bluefish: Whole or Filet 5 to 8 pcs. – 2-3 lbs. ea. Cat Fish: Filet Swordfish Loin: Skin-On, 2 to 3 pcs. – 6-9 lbs. ea. Cod Filet Yellowfin Tuna: AHI Skinless, Fish Bones 3 to 4 pcs. – 4-7 lbs. ea. Flounder, Baby Wahoo: Skin-On, Flounder Filet: 2-4/4-6 oz./6-10 oz. 3 to 4 pcs. – 3-5 lbs. ea. Fluke Filet FROZEN CATCH Grouper: Whole or Filet Calamari (Squid): Grouper, Silver: Whole or Filet Breaded Italian Rings – 6/2 lb. Haddock Filet Tubes or Tents, 5-8” – 20/2.5 lb. Hake Filet or 8-12’ – 10/5 lb. Halibut: Whole or Filet Cape Capensis Filet Mahi Mahi: Whole or Filet Cape Haddie Filet Marlin Loin Catfish Filets (IQF) – 1/15 lb.: Monk Filet: Large or Run Shank: 3-5 oz., 5-7 oz. or 7-9 oz. Cod Filet Opah Filet Cod Filet: Boneless, Skinless We stock a complete Pampano: Whole or Filet 1-2 ct. – 10/5 lb. line of fresh seafood. Perch Filet, Ocean Cod Loins, Canadian (IQF): Perch, Freshwater (Lake Victoria) 4 oz. to 6 oz. – 1/10 lb. These products are Pollock Filet Conch Meat seasonal in nature. Rockfish, Wild: Whole or Filet Crayfish: Meat or Whole Dover Sole Salmon: Whole or Filet Please contact your Flounder Filet (IQF) sales representative Salmon, Chilean: Filet Flounder, Holland (IQF): Salmon, SilverBrite: Whole or Filet 4 oz. or 5 oz. – 1/10 lb. for availability. Sea Bass Filet Flounder, North Atlantic: Sea Trout: Whole or Filet 3 oz. to 7 oz. – 1/10 lb. Shad: Filet or Haddock Filet: Boneless, Skinless 1-2 ct. – 10/5 lb. Shark Loin, Black Tip Halibut Steak: 4 oz. to 8 oz. – 1/10 lb. Shark (Mako): Whole or Loin Hoki Filet Snapper, Red: Whole or Filet Mahi Mahi Filet Snapper, Yellow Tail: Whole or Filet Octopus Striped Bass: Whole Orange Roughy Swordfish: Whole or Loin Pollock, Alaskan (IQF): 4 oz. to 6 oz. – 4/10 lb. Tilapia Filet Pollock, Sea Grill Steak Filets: Tau Tog: Whole or Filet 4 oz. or 5 oz. – 1/10 lb. Tile Fish: Whole or Filet Trout, Boneless: Farm-Raised Tuna Albacore: Whole or Loin Tuna, Yellow Fin: Whole or Loin Wild Rock Filet

10 FROZEN & SMOKED SEAFOOD TO

SHELLFISH

Red Snapper Filet CRAB, FRESH Salmon Pieces Jumbo Lump Meat Sea Legs Lump Crab Meat Sea Trout Filet Backfin Crab Meat Seaweed Salad Special Crab Meat Smelts Claw Crab Meat Squid Steaks Crab Fingers Squid: Tubes or Tentacles Swordfish Steak: 4 oz. to 8 oz. – 1/10 lb. CRAB, FROZEN Tilipia Filet: Farm-Raised or Jumbo Lump 3 oz. to 5 oz. (IQF) – 1/10 lb. Snow Crab: Meat or Cocktail Claws Trout, Boned or Idaho Boned Snow Crab Clusters – 1/40 lb. 8 oz. or 10 oz. – 6/5 lb. Tuna Loin, Sushi Grade PASTEURIZED CRAB Tuna Steak: 4 oz. to 8 oz. – 1/10 lb. Backfin Crab Whiting (Shatter Pack): Boneless, Jumbo Lump Crab Meat Skinless, 4 oz. to 6 oz. – 4/10 lb. Lump Crab Special Crab ACME SMOKED SEAFOOD Claw Meat Herring & Cream: 10 lb. Crab Fingers Herring & Wine: 10 lb. Lox SOFT SHELL CRAB, Nova: 3-lb. Trays or Bits FRESH OR FROZEN Soft Shell Crab: Medium, Hotel, Tuna Prime; Jumbo; or Whale Whitefish Salad LOBSTER SALMOLUX SMOKED SEAOOD Bodies 4-Smoked Appetizer: Fish or Salmon Culls: Small-1.25 lb./Large-1.5-2 lb. Halibut, Sliced Live: Chicks - 1 lb., 1.25 lb. & 2-3 lb. Lox, Sliced Meat: 11.3 oz. & New Zealand Mahi Maine Lobster: Claws & Meat Salmon: Tails, Warm or Cold Water: 2 to 12 oz. Norwegian or Scottish: Sliced MUSSELS Scottish: Single Sliced 3 oz. Pinwheel Rolls Mussels: Half-Bushel, Bushel, Trout Filet, Skinless Per Pound & Each WELLS’ Whitefish: Whole Mussel Meat WARRANTY New Zealand On The Half Shell & Filet Our fresh seafood has been hand Mussels: P.E.I.: 10 lb. bag selected and carefully processed in a temperature-controlled SHELLFISH HACCP (hazard analysis critical control point) approved environ- CLAMS, FRESH ment. Our seafood department (CLOSED OR OPEN) takes every step to insure a safe, fresh and flavorful product. To in- Little Neck sure further safety of this product, Choice please stored under proper refrig- eration (38¼ F or below) and fully Top cook this and all fresh seafood Cherry products before consumption. Bullnose Chopped, Gallon Sincerely; Cockles NZ Little Neck The George L. Wells Meat Co. Seafood Department 11 SHELLFISH TO DAIRY PRODUCTS

OYSTERS, EXTRA FANCY DAIRY PRODUCTS Charles Island CHEESE Dutch Isle Allouette Island Park American Hillview – 6/5 lb.: White & Lordship Bay Yellow – Loaf or Sliced 120 or 160 Narragansett Bay Asiago Sakonnet Bel Paese Waquoit Bleu: Crumbled – 1/5 lb. or Wheel Watch Hill Bon Champi OYSTERS, LONG ISLAND Boursin Brie: 4.5 oz. or 8 oz. / 1or 2 kilo Bluepoint Oysters: Open or Closed Brie w/ Herb Salt Oysters: Open or Closed Brillat Savain Count Oyster: Each or 90 ct. Bruder Basil X-Select Oysters: 90/110/130 ct. Bucheron OYSTERS, MARYLAND Camembert Bluepoint Oysters: Open or Closed Cambozolo Count Oyster: 90/110 ct. Cheddar: Black Diamond, Cabot, Colby Longhorn or Cooper Cub X-Select Oysters: 90/130 ct. Cheddar Prints – 1/10 lb. avg. : Select Oysters: 130/160 ct. White or Yellow in Reg., Mild, Standard Oysters: 160/200 ct. or Sharp; Pepper Jack; or SCALLOPS, FRESH Monterey Jack Bay Cheddar: Sharp & Mild, Pieces Smoked or Vermont Sea, Wet or Dry: U-10, 10-20 & 20-30 Cheddar: Shredded or Wheel Cheese w/ Pepperoni SHRIMP Cotswald Brown or White: U-7, U-10, U-12 & U-15 Cottage Cheese 16/20, 21/25, 26/30, 31/35, 36/40, Doux De Montagne 40/50, 50/60 Edam Laof Longostino & Longostino Meat Explorateur, 8 oz. Raw: Medium Pieces Feta: 1 lb. or 8 lb. Raw P&D: U-15, 16/20 & 21/25 Feta Tubs – 8 lb. or 1 lb. Rock Fontina: Danish or Italian For a complete Titi: Raw & Cooked Goat: 11 oz. or 1 kilo listing of Wells Tiger Shrimp: 4/6, 6/8, 8/12, Gorgonzola: Domestic or Imported Gouda: Smoked specialty cheese 13/15, 16/20, 21/25, 26/30, 31/40, 41/50, 51/60 & 61/70 Gouda Wheel selections, see Gourmandaise our Cheese Gruyere Insert! Havarti: Regular or w/ Spice Hot Pepper Cheese Huntsmen WELLS’ KITCHEN PRESENTS JUMBO LUMP CRAB CAKES Jalapeno Jack Our Research & Development department, in coordination Jarlsburg: Block or Wheel with our House Chef, have developed this menu pleaser Lappi for the 1 oz. (appetizer portion) ...... 48 pc./bx. Manchego discriminating 3 oz. (lunch / dinner portion) .. 24 pc./bx. Mascarpone: Domestic or Imported restauranteur: 4 oz. (dinner portion) ...... 24 pc./bx.

12 DAIRY TO OILS & VINEGAR

Monterey Jack OILS & VINEGAR Morbier Butter: Mozzarella: Regular or Buffalo Bulk: Salted or Unsalted Mozzarella, Fresh – 1/3-oz. or 4 oz: Chips: Salted or Unsalted Yellow or White Cheddar, Continental Chips: Monterey Jack; Yellow Colby Salted or Unsalted & Monterey Jack; or Shredded Lard Muenster Oleo Neufchatel Plugra: Sweet or Clarified Parmesan: Grana, Grated, Reggianito, Prints: Salted or Unsalted Reggianno or Sardo Quarters: Salted or Unsalted Port: Salute or Wine Reddies: Salted or Unsalted Pyrennes Pepperoni Sweet Rambol, Smoked Whipped: Salted or Unsalted Reggianitto, Argentina Creme Fraiche Ricotta Oils: Rondele Blended – Gallon Romano: Peccorino or Grated Extra Virgin Olive – 3 liter Roquefort Grape Seed – 17 oz. Roule Hazelnut – 17 oz. Saga: Bleu or Derby Olive, Pomace – 6/1 gal. Sardo, Argentina – 8/7 lb. avg. Peanut – Gallon St. Andre Sesame – 56 oz. Sonoma Jack Walnut – 17 oz. Stilton: Regular or Double ASSORTED VINEGARS String Cheese Swiss: Domestic or Imported Balsamic – 16 oz. & 34 oz. Tallegio Balsamic White – 16 oz. Balsamic Red & White – Liter & 5 Valembert Liter Wispride Champagne – 16 oz. CREAMERS Honey (Melfor) – 16 oz. Half & Half – 12/1 qt. Raspberry – 16 oz. Heavy Cream – 12/1 qt. Red Wine – 16 oz. EGGS & SOUR CREAM Seasoned Rice Wine – 25 oz. Sherry – 25 oz. Eggs, By The Dozen: Medium, Sherry, Aged 30 Years – 25 oz. Large or Extra-Large Tarragon – 6 oz. Eggs, Quail – 18 per tray White – 6/1 gal. Sour Cream White Wine – 16 oz.

1-800-523-1730 or (215) 627-3903 Fax: (215) 922-7648 www.wellsmeats.com 13 SOUP, NOODLES, RICE & PASTA

SOUPS & SOUP BASE ORIENTAL NOODLES PREMIUM RECIPE & RICE Soup Base (With M.S.G.): Noodles: Beef: 1 lb. or 35 lb. Cellophane Noodles Chicken: 1 lb. or 35 lb. Dumpling/Gyoza Wrappers: 12 oz. Soup Base (No M.S.G.): All 1 lb. Egg Roll Skins: 5 lb. Beef Lo Mein Noodles: 11 oz. Chicken Clam Spring Roll Wrappers: 11 oz. Crab Wonton Skins: 14 oz. Fish Rice: Ham Lobster Aborio Rice; 2 lb. Mushroom Basmati Rice: 10 lb. Pork Carnaroli Rice: 2 lb. Seafood Cous Cous: 17 .6 oz. Shrimp Jasmine Rice: 5 lb. Turkey Riz Rouge Rice Blend: 5 lb. MINOR: ALL 1 LB. Wild Rice: 1 lb. Au Jus Prep Polenta: 32.2 lb. Bacon Polenta, Organic: 50 gr. Beef Beef Consomme Prep PASTA Brown Sauce DRAKES: FRESH FROZEN Chicken Ravioli: Packed 96 ct.: Clam Artichoke Crab Fish Broccoli Rabe, Striped Fish Butternut Squash Garlic Cheese & Striped Cheese Ham Chicken Portabella Lobster Crab Mushroom Eggplant Pork Grilled Vegetable Seafood Lobster, Striped Shrimp Meat (Beef) Turkey Porcini Mushroom Veal Pumpkin Vegetable Base Sauteed Smoked Chicken Smoked Mozzarella & Asparagus ESCARGOT Southwest Sweet Potato Escargot – 24 or 72 ct. Veal Real Snail Shells – 36 pc. bag Ravioli: Packed 192 ct.: Chocolate Gorgonzola Lobster

14 PASTA PRODUCTS

Shrimp Herb Spinach & Walnut in Rosemary Flakes Wild Mushroom Ravioli, Large Square: Veal Bolognese; Stuffed Shells – 72 ct. Crawfish, Andouille & Roasted Filled Pasta: Pepper; Agnolotti – 172 ct. Pumpkin Pesto, Smoked Duck & Cranberry Sacchette (Beggar’s Purse): 4-cheese, Cannelloni: 48 ct. Gorgonzola; Pear & Cheese Chicken & Spinach, Meat, Vegetable Tortelloni: Provolone & Prosciutto Gnocchi – Basil, Potato or Spinach - 10 lb. TALLUTO Lasagna - 4/6 lb. Agnolotti, Pesto Meat or Vegetable Cavatelli Cheese Manicotti: 48 ct. Tortellini: Manicotti Egg – 10 lb. Ravioli, Cheese Italian Sausage Tortellini – 9 lb. Stuffed Shells Spinach Tortellini – 10 lb. DECECCO IMPORTED DRY Tri-Color Tortellini – 10 lb. PASTA Flat Pasta: Packed 20/1 lb.: Angel Hair, Choose From: Acini de Pepe Black, Saffron or Spinach - 4 lb.; Capellini or Egg - 8 lb. Cavatappi Fettuccine, Choose From: Far Falle Black & Saffron - 4 lb.; Far Falline or Egg, Garlic Parsley, Spinach, Fedelini Tomato, Tomato Basil, Lemon Pepper or Fettucini Whole Wheat - 8 lb. Fusilli Linguine, Choose From: Tomato, Gemelli Black & Saffron - 4 lb.; Linguine Black Pepper, Egg , Lemon Pepper, Linguine Fini Spinach - 8 lb. Mezzi Rigatoni Pasta Sheets, Striped – 10 lb. Mezzi Tubetti (Spinach, Tomato & Egg) Orecchiette Pasta Sheets, Choose From: Black, Penne Spinach, Egg or Tomato - 10 lb. Penne Rigate NUOVO PASTA Perciateli Rigatoni Extruded Pasta: Tri-color Orzo; Multi-color Venezian Penne Rotelle Flat Pasta: Egg Pappardelle Spaghetti Gnocchi: Roasted Sweet Potato; Spahettini Cabernet & Roasted Garlic Tortiglioni Ravioli, Heart-shaped: Lobster Herb Zita Cut & Cream (in a vibrant lobster red Packed 4/5 lb.: pasta); Capellini Ravioli, Heart-shaped: Ricotta, Far Falle Mozarella & Asiago (in ground pink Fusilli and black pepper corn pasta), Linguine Ravioli, Heart-shaped: Goat Cheese Orecchiette & Asparagus (in a red bell pepper Penne Rigate 1-800-523-1730 pasta Spaghetti or (215) 627-3903 Ravioli, Jumbo Round: Fruiti D’Mare Spaghettini Girasole in Herb Flecked Pasta (4”) Fax: Ravioli, Large Round: Crab & Lobster; (215) 922-7648 Goat Cheese, Roasted Tomato & www.wellsmeats.com

15 SPICES & GARNISHES

SPICES Pepper, Black (Whole) – 6/18 oz.. Pepper, Black (Pure Ground) – 6/1 lb. SPICE/ Pepper, Red (Crushed) – 6/12 oz. POCAHONTAS Pepper, Red (Ground) – 6/1 lb. AllSpice, Ground – 6/1 lb. Pepper, White (Ground) – 6/18 oz. Anise Seed, Whole – 6/18 oz. Pepper, White (Whole) – 6/20 oz. Seasoning, Mesquite Peppercorn Potpourri, Whole – 6/15 oz. (No M.S.G) – 6/26 oz. Spice (No M.S.G.) – 6/12 oz. Basil Leaves, Whole – 6/5 oz. Poppy Seed – 6/20 oz. Bay Leaves, Whole – 6/2 oz. Poultry Seasoning (No M.S.G.) – 6/12 oz. Cajun Seasoning – 6/18 oz. Rosemary Leaves – 6/6 oz. Canadian Steak Seasoning – 6/26 oz. Sage, Rubbed – 6/6 oz. Caraway Seed, Whole – 6/1 oz. Seafood Seasoning – 6/24 oz. Caribbean Seasoning – 6/18 oz. Seasoning Salt: 6/35 oz. Celery Salt – 6/30 oz. Sesame Seed, Black: 6/20 oz. Celery Seed, Whole – 6/1 lb. Sesame Seed, White: 6/18 oz. Cilantro Leaves – 6/1.25 oz. Tarragon Leaves: 6/3.5 oz. Chili Powder, Dark (No M.S.G.) – 6/18 oz. Thyme Leaves: 6/7 oz. Chives, Freeze-Dried – 6/1.35 oz. Turmeric: 6/1 lb. Cinnamon, Ground – 6/1 lb. Cinnamon, Sticks – 6/8 oz. ASSORTED SPICES Cloves, Ground – 6/1 lb. Five Color Peppercorns – 5 lb. Cloves, Whole – 6/11 oz. Green Peppercorns – 15 oz. Coriander, Ground – 6/14 oz. Pink Peppercorns – 1 lb. Coriander, Whole – 6/11 oz. Saffron – 1 oz. Cream of Tartar – 6/25 oz. Sea Salt: Coarse or Fine – 26 oz. Cumin, Ground: – 6/14 oz. Salt, Shakers – 48/4 oz. Curry Powder (No M.S.G.) – 6/1 lb. Dill Weed, Whole – 6/5 oz. GARNISHES Fennel Seed, Whole – 6/14 oz. Anchovies – 28 oz. Garlic, Minced – 6/23 oz. Calamata Olives – Gallon Garlic, Granulated – 6/25 oz. Capers – 32 ies – 15 oz. Garlic Powder – 6/19 oz. – 10 oz. Garlic Salt (No M.S.G.) – 6/40 oz. Cornichons – 9 lb. Ginger, Ground – 6/1 lb. Horseradish – Gallon Gumbo File – 6/11 oz. Lingonberries – 14.5 oz. Herbs de Provence - 6/5 oz. Nicoise Olives – 9 lb. Italian Seasoning – 6/6 oz. Pickled Ginger – 12 oz. Juniper Berries – 6/11 oz. Peppers, Piquillo – 5.5 lb. Lemon Pepper – 6/27 oz. Peppers, Roasted Peloponese - 5.75 lb. Marjoram Leaves, Whole – 6/4 oz. M.S.G. – 6/28 oz. Sauerkraut – 2 lb. bag Mustard, Ground – 6/1 lb. MUSHROOMS Mustard Seed, Whole – 6/22 oz. Chanterelles – 9 oz. Nutmeg, Ground – 6/1 lb. Dried Mushrooms – 1 lb.: Onion, Minced – 6/17 oz. Onion, Granulated – 6/18 oz. Cepes, Morel & Porcini Onion, Powder – 6/20 oz. Mixed Wild Dry Mushrooms – 1 lb. Oregano, Ground – 6/13 oz. Straw Mushrooms – 68 oz. Oregano Leaves – 6/5 oz. Paprika, Extra Fancy – 6/1 lb. Parsley Flakes – 6/2 oz. Pepper, Black (Table) – 6/1 lb. 16 CONDIMENTS TO HORS D’OEUVRES

CONDIMENTS / PC MYRON’S SAUCES Aged Shoyu (Soy) – 128 oz. Mustards: 64 oz. Jugs – Choose from: Dijon – 9 lb. Eurasion Fusion Whole Grain – 17 oz. & 9 lb. Ponzu Rice Wine Vinegar NUTS Szechuan Almonds Teriyaki Cashews Tsukeyaki, Hazelnuts Yakatori Macadamia Mixed PASTRIES & MIXES Peanuts Pecans PHYLLO & PUFF PASTRY Pine Nuts Phyllo Dough #1 Pistachios Puff Pastry Dough Walnuts Puff Pastry Sheets: 10”x15” & All Butter Puff Pastry Squares: 5”x5” SAUCES Duck APPETIZERS & Hoisen: 5 lb. HORS D’OEUVRES Oyster – 5 lb. PIROM’S NUOVO SAUCES All 32 oz. Classic Basil Pesto with Coconut Varieties – 4/50 ct.: Toasted Pignoli Chicken Gorgonzola & Herb Scallops Shrimp Roasted Yellow Pepper & Saffron Dumpling.: Vegetable & Chicken Sundried tomato, Roasted Garlic – 4/100 ct & Mozzarella Oriental Varieties: MORE THAN GOURMET Shrimp Shao Mai – 4/100 ct. All 16 oz. Shrimp Supreme – 4/50 ct. Demi-Glace (Veal & Beef) Spring Rolls: 16 oz. & 10 lb. Pork, 1.5 oz. – 4/50 ct. Cocktail , All Vegetable, Duck or Glace D’Agneau (Lamb) Shrimp, .75 oz. – 4/100 ct. Glace de Gibier (Venison) Snow Crab Rangoon – 4/100 ct. Glace de Canard (Duck) Wonton – 4/100 ct.: Vegetable & Glace de Fruits de mer (Seafood) Chicken, Snow Crab, Pork or Shrimp Glace de Poulet (Roasted Chicken) Bacon-Wrapped Varieties – 3/100 ct.: Glace de Viande (Veal & Beef) Rumaki Fond de Poulet (Classic Chicken) Scallop in Bacon Veggie-Glace (Vegetable) Scallop, Pea Pod in Bacon Glace de Volaille (Turkey) Water Chestnut in Bacon Essence de Champignon (Mushroom) Skewered Varieties – 3/100 ct.: Brochettes: Chicken & Pineapple Beef, Green Pepper & Onion 1-800-523-1730 Satay: Chicken or Beef or (215) 627-3903 Fax: (215) 922-7648 www.wellsmeats.com 17 APPETIZERS & HORS D’OEUVRES

APPETIZERS & Handmade Quiches & Tarts: HORS D’OEUVRES Bacon (Lorraine) Bacon, Broccoli, Shrimp, (CONTINUED) & Spinach Asst. GOURMET KITCHEN All 1/100 ct. Black Bean & Pepper Jack (Unless otherwise noted) Broccoli & Cheddar Coquille St. Jacques Filo, Log Shaped: Goat Cheese & Roasted Red Pepper Crab & Brie Spinach & Swiss Cranberry & Walnut Brie Tarts: Fontina & Prosciutto Cheese Steak Pear & Almond Brie Deep Dish Pizza W/Cheese Raspberry & Almond Brie Deep Dish Pizza W/Sausage Sun Dried Tomato & Feta Gruyere & Leek Beggar’s Purse Shaped: Lobster Cobbler Apple & Walnut Brie Mascarpone, Bleu Cheese, Chicken Sonoran w/ Salsa & Spices & Carmelized Onions Duck & Apricot Brandy Ratatouille Salmon & Goat Cheese Salmon, Asparagus & Brie Spicy Beef w/ Pepper Jack & Onion Shepard’s Pie - Beef & Veggies Vegetable Fiesta Purses w/ Duchess Potatoes – 1/88 ct. Triangle Shaped: Spinach & Artichoke In A Wonton Boursin & Spinach Flower Cup – 1/88 ct. Lobster Newburg Spinach, Pepperoni & Asiago Ratatouille & Goat Cheese Sun Dried Tomato & Provolone Salmon & Chives Turkey Cobbler Spanakopita - Spinach & Feta Tuscan Tri-Colored w/ Goat Cheese, Wild Mushrooms Sun Dried Tomatoes, & Pesto Unique Shaped: Vegetable Cobbler Asparagus Roll Up w/ Bleu & Wild Mushroom Asiago Cheeses Chicken Adobe Stuffed Mushrooms: Shrimp Scampi Filo Tartlets – 1/88 ct. Boursin & Spinach Puffs : Florentine - Spinach & Cheese Andouille & Cheese Herbed Bread Crumbs Beef Bourguignonne Italian Sausage & Herbs Lump Crab & Herbs Broccoli & Cheese Seafood & Herbs Cheddar Cheese Southwest Style Chicken Empanadas: Chicken Dijon Lobster w/Black Beans, Peppers, Chicken Wellington Cheese, & Spices Lobster Newburg Chicken w/ Vegetables, Cheese Reuben & Spices Salmon & Spinach Spicy Beef w/Vegetables, Cheese Smoked Gouda & Chorizo & Spices Spiced Walnut & Brie Quesadillas : Spinach & Potato Tortilla Triangles: Spinach & Swiss Cheese, Jalepeno, & Cilantro Sweet Potato Jalepeno, Bacon, & Chicken 1-800-523-1730 Tortilla Cones: or (215) 627-3903 w/ Chicken & Cheese Fax: Shrimp & Black Bean (215) 922-7648 w/Shrimp, Beans & Cheese www.wellsmeats.com 18 APPETIZERS & HORS D’OEUVRES

Tortillas, Wrapped: Seafood: Chicken Crab Tequila Chicken Burrito, Deep Fry Crab Cakes 1 oz Three Colored Tortillas w/ Veggies, Crab Rangoon Rice, & Black Beans Premium Lump Crab Cakes Skewers - Picks - Kabobs: .75 oz. – 1/88 ct. Beef: 2 Cubes w/ Peppers Clams: Casino On Shell & Pearl Onion Shrimp: Chicken: 2 Cubes w/ Red & Green Dragon Shrimp Pepper & Pineapple – 1/80 ct. Malibu Coconut Shrimp Premium Seafood: 1 each – 30-40 Sesame Shrimp Scallop & Shrimp w/ Peppers – 1/80 ct. Shrimp & Par Cooked Bacon Shrimp - 2 w/ Red & Green Scallops: Pepper – 1/80 ct. Premium Scallop & Bacon On a Knotted Pick: Scallop & Par Cooked Bacon Marquis Nassau Chicken, Coconut Scallop & Raw Bacon & White Sesame Seeds Spring Rolls: Pistachio Chicken Pinwheels Chicken Cashew Wrapped Around An Asparagus Black Bean Spring Roll Spear Egg Rolls Shrimp Casino Lobster & Shrimp Spring Rolls Skewers & Picks: Shrimp Chopsticks – 1/80 ct. Bacon & Water Chestnut Shrimp Maui RECOMMENDED REFRIGERATED Beef Satay (No Sauce) Vegetable (1 oz.) STORAGE PRACTICES Vegetable (1.5 oz.) – 1/50 ct. Beef Teriyaki Satay Use ice baths, shallow pans or Chicken Coconut - Coconut Franks : other appropriate cooling Batter w/ Malibu Rum Coney Island Franks methods to quickly lower food temperatures before placing in Chicken Macadamia Mini Franks In A Blanket refrigerated storage. Chicken Nassau - Coconut, White Specialties: Foods should be cooled within & Black Sesame, & Bread Crumbs BBQ Chicken Biscuit 6 hours: 140¼F to 70¼F within Chicken Saltimboca - Proscuitto BBQ Pork Biscuit 2 hours; 70¼F to 40¼F within 4 & Sage hours. Most refrigerators are Breaded Quartered Artichoke designed to maintain cold food Chicken Satay (No Sauce) w/ Boursin - Deep Fry temperatures, not reduce Chicken Sesame Breaded Quartered Artichoke them. Chicken Tandoori w/ Goat Cheese - Deep Fry Containers holding food prod- Ginger Chicken ucts that are above their stor- Calzone - Ricotta, Mozzarella, age temperatures should be Hibachi Chicken - Peppers, Jack & Pepperoni In A Flaky Pastry left ajar until the food reaches Cheese, & Scallions Coconut Lobster Tails its proper cold temperature. Hibachi Steak -Peppers, Jack Monte Cristo – 1/80 ct. Allow for air circulation. Leave Cheese, & Scallions Stromboli ample space around contain- Pork Satay (No Sauce) ers. Use wire or slotted shelv- ing; do not cover shelves with Rumaki - Chicken Liver & Water foil. Chestnut Wrapped In Bacon Thai Peanut Chicken Bite Sized Pieces: Chicken Coconut (Fingers) Chicken Cordon Bleu - Breaded w/ Ham & Swiss Stuffing Chicken Fontina - Breaded w/ 1-800-523-1730 Fontina & Sun Dried Tomato or (215) 627-3903 Stuffing Fax: Chicken Pecan Tender (215) 922-7648 Chicken Sesame (Fingers) www.wellsmeats.com Old Bay Dusted Chicken 19 CAVIAR TO DESSERTS

CAVIAR, PUREES, Vegetables – All 6/30 oz.: PATES, MOUSSES Roasted Sweet Red Pepper FABRIQUE DELICES PATES & TRUFFLES & MOUSSES CAVIAR Encroute Pates – 1.5 lbs. ea.: American Sturgeon Caviar, 4 oz. Duck A L’Orange , 1 oz. Garlic Sausage Flying Fish Roe, 17.5 oz. Pate w/ Pistachio Golden Caviar, 7 oz. Salmon Mousse Keta Caviar, 7 oz. Truffle Mousse Lumpfish Black Caviar, 12 oz. Vegetable Pate Lumpfish , 12 oz. Pates & Mousses – 3 lbs. ea.: Osetra Caviar, 1 oz. Duck A L’Orange w/ Grand Marnier Sevruga Caviar, 1 oz. Duck Galantine w/ Truffle & Pistachio TRUFFLES Duck Liver Mousse w/ Plum Wine Whole Winter, 7 oz. Duck Mousse Au Porto Whole Black, 25 gm Farmer’s Rabbit Pate, 3 lbs. ea. Breakings, 7 oz. Foie Gras Mousse Mousse Truffee Oil: Black or White, 8 oz. Pate de Campagne w/ Black Pepper PERFECT PUREE Pate Forestier OF NAPA VALLEY Smoked Salmon & Spinach Mousse Berries – All 6/30 oz.: Venison Pate Marion Blackberry All-Natural Pates: Royal Red Currant Duck Rillettes – 2 lbs. ea. Wild Maine Blueberry Pheasant – 1 lb. ea. Morello Cherry Salmon Sausage – 3 lbs. ea. Red Raspberry Classic Cassis Berry Strawberry DESSERTS Domestic Fruit – All 6/30 oz.: ASSORTED CHOCOLATE Adams Green Apple Chocolate: Chips, Cups or Discs All Apricot Chocolate: Bittersweet, Milk, California Kiwi Chocolate: Semi Sweet or White Key Lime Concentrate BOB COTTON GOURMET PIES Meyer Lemon Concentrate Lemon Zest Apple Crumb Banana Split Orange Zest Cajun Midnight Prickly Pear Cactus Fruit Chocolate Cappuccino Scarlet Orange Concentrate Coconut Rum White Peach Dixie Lemon Sir William Pear Dixie Lime Exotic Fruit – All 6/30 oz.: Key Lime Banana Margarita Coconut Peanut Butter Silk Fruit Concentrate Pecan Guava, Pink Pina Colada Lychee Pumpkin Mango Texas Millionaire Papaya, Hawaiian Pomegranate Concentrate Tamarind

20 DESSERTS

MELROSE DINER DESSERTS SYMPHONY DESSERTS Layer Cake: 10” Individual Desserts: Carrot Cake Black Forest Cheesecake: Whole & Sliced Pyramid Buttercream Cake: Chocolate & Vanilla Duett Special Occasion Cake: 7” & 8” Creme Caramel PELLMAN DESSERTS Opus Apple Walnut Crumb Cake Maui Black Forest Cake Vanilla Bourbon Cheesecake, Sliced: Assorted, Amaretto, Grand Marnier Souffle Chocolate Ganache, Plain or Raspberry Exotic Chocolate Mousse Pie Velvet Carrot Cake Marquise Chocolate Truffle Torte Profiterolle German Chocolate Cake Mini Apple Tart Key Lime Pie Cakes: Lemon Torte Edelweiss Triple Chocolate Cake Sacher RITA’S CHEESECAKES Tiramusu Caramel Pecan Strips: Chocolate Affair Opera Chocolate Chip Cafe Latte Fruit Cheesecake Tiramisu Strip Kahlua Hazelnut Toffee Torte Limoncello Chocolate Crunch Bar Maple Pumpkin Chocolate Grand Marnier Marshmallow Roulade: Choc. Raspberry or Opus Orange & Creamsicle Tarts: Plain Lemon Pumpkin Normandy Raspberry Chambord Pear Sweet Potato Petit Four Tiramisu Tropical Coconut White Chocolate Chip TASTE-IT PRESENTS DESSERTS Almond Amaretto Cream Cake Chocolate Indulgence Chocolate Mousse, 3 lb. bag: Dark or White Creme Brulee Focaccia Panna Cotta Tiramusu Zabaglione

George L. Wells Meat Company is your partner in a continuing tradition of foodservice excellence

21 Foodservice GROUND BEEF SAFETY COOKING GROUND BEEF PATTIES Due to the nitrate content from on- ions, celery, peppers, etc., meat loaf Turn ground beef patties over at least often remains pink in the center even once. if a 160°F end temperature is reached. To keep in juices do not press with a Therefore, be sure to verify the final spatula. internal temperature with a sanitized Determine the cooking time and tem- thermometer. peratures for your type of equipment Do not let cooked ground beef prod- and type of ground beef products. ucts stand at room temperature. Af- ° The time required to reach the optimum degree ter cooking, keep them hot at 140 F of varies with the type and temperature or higher while serving, or refrigerate of the cooking equipment used; the size, shape, and immediately. thickness of the patties (fresh or frozen); and the Refrigerate cooked ground beef quantity of patties cooking at one time. All the products as quickly as possible after cooking equipment should be tested and cali- cooking. Use shallow counter pans no brated on a regular basis to ensure that it is pro- deeper than 2 inches for more rapid ducing the desired cooking temperature. cooling. To reheat precooked ground beef To ensure safety, FDA/USDA recom- products, cover and heat to 165°F or mends cooking ground beef to an in- until hot and steaming throughout. ° ternal temperature of 160 F until the This information has been reprinted with the permission middle is no longer pink. Check with of the Beef Industry Council and the Beef Board. your local health department for rec- ommended procedures. A clean and sanitized ther- STORAGE CHART mometer with a sensor tip Type Storage Storage should be used to test the of Product Temperature Time* end temperature of the ¥ Fresh Ground Beef ¥ Below 40¼F and as close ¥ 1 Ð 3 days product. to 28¼F as possible ¥ Fresh Vacuum ¥ Below 40¼F and as close ¥ Up to 14 days COOKING BULK Packaged (un- to 28¼F as possible opened) Ground Beef GROUND BEEF ¥ Frozen Ground Beef ¥ 0¼F or below ¥ Up to 90 days Crumbled ground meats ¥ Refrigerated Cooked ¥ Below 40¼F ¥ 2 Ð 3 day Ground Beef should be cooked until no ¥ Frozen Cooked ¥ 0¼F or below ¥ Up to 90 days pink color remains. Ground Beef * From date of production ¥ Check with suppliers

Ground Beef Products should be properly wrapped with packaging material that is moisture and vapor proof.

22