Our Product List Our Product List at a Glance at a Glance
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
The Evaluation of Pathogen Survival in Dry Cured Charcuterie Style Sausages
University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2019 THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES Jennifer Michelle McNeil University of Kentucky, [email protected] Digital Object Identifier: https://doi.org/10.13023/etd.2019.074 Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation McNeil, Jennifer Michelle, "THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES" (2019). Theses and Dissertations--Animal and Food Sciences. 102. https://uknowledge.uky.edu/animalsci_etds/102 This Master's Thesis is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known. -
Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal
Revised June 14 Nebraska 4-H Meat Retail Cut Identification Codes Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal Brisket Beef Brisket, Corned, Bnls B B 89 M Beef Brisket, Flat Half, Bnls B B 15 M Beef Brisket, Whole, Bnls B B 10 M Chuck Beef Chuck Arm Pot-Roast B C 03 M Beef Chuck Arm Pot-Roast, Bnls B C 04 M Beef Chuck Blade Roast B C 06 M Beef Chuck 7-Bone Pot-Roast B C 26 M Beef Chuck Eye Roast, Bnls B C 13 D/M Beef Chuck Eye Steak, Bnls B C 45 D Beef Chuck Mock Tender Roast B C 20 M Beef Chuck Mock Tender Steak B C 48 M Beef Chuck Petite Tender B C 21 D Beef Chuck Shoulder Pot Roast (Bnls) B C 29 D/M Beef Chuck Top Blade Steak (Flat Iron) B C 58 D Rib Beef Rib Roast B H 22 D Beef Rib Eye Steak, Lip-on B H 50 D Beef Rib Eye Roast, Bnls B H 13 D Beef Rib Eye Steak, Bnls B H 45 D Plate Beef Plate Short Ribs B G 28 M Beef Plate Skirt Steak, Bnls B G 54 D/M Loin Beef Loin Top Loin Steak B F 59 D Beef Loin Top Loin Steak, Bnls B F 60 D Beef Loin T-bone Steak B F 55 D Beef Loin Porterhouse Steak B F 49 D Beef Loin Tenderloin Steak B F 56 D Beef Loin Tenderloin Roast B F 34 D Beef Loin Top Sirloin Steak, Bnls B F 62 D Beef Loin Top Sirloin Cap Steak, Bnls B F 64 D Beef Loin Top Sirloin Steak, Bnls Cap Off B F 63 D Beef Loin Tri-Tip Roast B F 40 D Flank Beef Flank Steak B D 47 D/M Round Beef Round Steak B I 51 M Beef Round Steak, Bnls B I 52 M BEEF Retail Cut Name Specie Primal Name Cookery Primal Beef Bottom Round Rump Roast B I 09 D/M Beef Round Top Round Steak B I 61 D Beef Round Top Round Roast B I 39 D Beef -
Rotisserie Style Beef Meatloaf Chicken Fried Beef Steak Salisbury
Rotisserie Style Beef Meatloaf Meatloaf is the perfect comfort food, a simple and versatile dinner staple. Our Rotisserie Style Beef Meatloaf kit allows you to effortlessly offer ‘hot meals to go’ for your time starved customers. Each meatloaf is made using only lean beef combined with fresh diced onions, slivered peppers and traditional seasonings. Oven baked and pre-sliced for convenience. Each meatloaf kit comes with a delicious ketchup glaze. Chicken Fried Beef Steak Our famous Old Fashioned style Chicken Fried Steaks are made from tender cut whole muscle beef steak that is cubed then shaped. Each steaks is then battered and breaded with an old fashioned style flour and cracker crumb coating and given just the right amount of seasoning. Each Chicken Fried Steak kit includes Country Gravy for perfect presentation. Salisbury Steak Our Salisbury Steak - in a mushroom demi glaze is the perfect meal for your hot case! Made from a delicious blend of lean ground beef, fresh egg whites, gourmet cracker crumbs, slivered peppers and just the right amount of diced Walla Walla sweet onions. So good, your customers will think you made it from scratch! Homestyle Meatballs The perfect appetizer and pasta accompaniment, our Homestyle Meatballs are seasoned to perfection and look and taste homemade. We start with only lean beef and then blend with onions, breadcrumbs, egg whites and savory seasonings. Oven baked to a golden brown. . -
1 2 3 4 5 6 7 8 9 10 11 12 13 14 Appetizers
1 Steamed or Pan Fried Dumplings …………………….. 5.95 (Choice of: Chicken, Vegetable or Pork) 2 Crystal Watercress Shrimp Dumplings………………... 6.95 3 Crab Meat Sui Mai…………………………………….. 6.95 4 Little Juicy Pork Buns…………………………………. 8.95 5 Scallion Pancake………………………………………. 5.50 6 Edamame ……………………………………………… 4.50 7 B-B-Q Spare Ribs……………………………………… 9.95 8 Cantonese Roast Duck…………………………………. 9.95 9 Cantonese Roast Pork………………………………….. 8.95 10 Rock Shrimp…………………………………………… 6.95 11 Fried Calamari…………………………………………. 6.95 12 Fried Cheese Wonton………………………………….. 4.95 13 Shrimp Wonton in Red Sesame Oil…………………… 6.95 14 Sesame Cold Noodle (not Spicy)……………………… 5.50 APPETIZERS (CHEN-DU) 15* Dan Dan Noodles Chen-Du Style……………………… 5.50 16* Pork Dumplings in Chili Oil…………………………... 6.95 17 Leaf-wrapped Glutinous Rice Cake…………………… 5.95 18 Glutinous Rice Balls…………………………………… 6.95 19 Wonton in Light Soups………………………………… 6.95 20* Northern Sichuan Style Bean Jelly…………………….. 6.95 21* Spicy Sichuan Cold Noodle…………………………… 5.50 22** Sour & Hot Sweet Potato Noodles……………………. 6.95 23** Tears in Eyes (Very Spicy Mung Bean Noodle)………. 6.95 24* Pork Wonton in Red Sesame Oil………………………. 5.95 SOUP 25* Hot & Sour Soup Small: 2.95 Large: 5.95 26 Egg Drop Soup Small: 2.95 Large: 5.95 27 Wonton Soup Small: 2.95 Large: 5.95 28 Miso Soup Small: 2.95 Large: 5.95 29 Velvet Chicken Corn Soup…………………………….. 6.95 30 Vegetable Soup………………………………………… 7.95 31 Bamboo Fungus and Chicken (on bone) Soup………… 13.95 32 Duck (on bone ) Soup w/ Preserved Reddish………….. 13.95 33 Slice Fish w/ Pickled Vegetable Soup…………………. 9.95 34 Loofah & Scramble Egg Soup…………………………. -
56290 - Meatloaf/Meatball Mix 80/20 Profitable-Portion Controlled Servings Provide Exact Food Costs
CATELLI 56290 - Meatloaf/Meatball Mix 80/20 Profitable-portion controlled servings provide exact food costs. Quality Assured-consistent quality means the same great product every time. Food Safety-pre-portioned to reduce the risk of contamination. Versatile-wide variety of menu applications. 40 fourtoeightozsperperson (4oz) 0 21g 32% 8g 40% 0g 80mg 26% 80mg 3% 0g 0% 0g 0% 0g % 21g % Free From: Beef, Pork and Veal. 0mg 0% 0mg 0% % 5 vacuum sealed packages weighing 2 pounds. Keep frozen at 0 degrees Brand Manufacturer Product Category Farenheit or below. CATELLI CATELLI BROTHERS Veal MFG # SPC # GTIN Pack Pack Desc. Veal 4400 56290 90700159044001 5 2# BolanaiseMeatballsMeatloafVeal BurgersVeal TacosVeal Pizza Gross Weight Net Weight Country of Origin Kosher Child Nutrition 11lb 10lb USA No No To Thaw: Place product under refrigeration overnight. Stovetop: Shipping Information Combine with onion and season with salt and pepper. Form into patties about 1/2-inch thick. Heat oil in heavy skillet over medium heat. Add patties and cook 3 minutes per side or until internal Length Width Height Volume TIxHI Shelf Life Storage Temp From/To temperature reaches 165°F. This product is not ready to eat. Verify internal temperature with a meat thermometer, as cooking times will vary due to differences in appliances and weight of product. Always wash work surfaces and your hands before 13.5in 10.63in 4.5in 0.37ft3 10x10 730DAYS -10°F / 0°F handling food. Keep raw meats and vegetables separate from cooked product. Freeze or refrigerate leftovers immediately. vGSS-LLv1 CATELLI 56290 - Meatloaf/Meatball Mix 80/20 Profitable-portion controlled servings provide exact food costs. -
Ground “Beef Style” Quick Mix
Eco-Cuisine, Inc. A Flexitarian® True to Nature Company Ground “Beef Style” Quick Mix For additional product information, instructions, and recipes in this document have been prepared by Ron Pickarski, the first vegetarian chef to be certified as an Executive Chef by the American Culinary Federation. Chef Ron is also an expert in the preparation of traditional cuisine, but specializes in gourmet vegetarian cuisine prepared with plant-based foods. For preparation assistance, menu development, special product application and technical information please contact Ron Pickarski at [email protected] or call at (303) 402-0289. Product training videos are on Eco-Cuisine’s web page at www.eco-cuisine.com Chef Pickarski will instruct you on how to work with the products and assist your company in integrating this vegetarian product into your menu with minimum effort. Description & Recipe Application/Uses: The “Ground Beef Style” Quick Mix is a blend of textured vegetable protein, binders, spices, & flavor ingredients. It is designed for use as a replacement for ground beef in vegetarian cuisine. The seasoning is tan/light brown in color & contains large pieces of dark brown textured vegetable protein. It is Kosher certified, plant-based (vegan) and natural. The flavor & aroma are typical of beef & grill notes. Applications include custom flavored meat balls, meat loafs, meat casseroles & burger patties. It is freeze thaw stable when cooked. It can be used to replace any Gr. Beef item on your menu. Kosher certified Gr. Beef Recipe Sampling: • “Beef Style” Chili Con Carne • Vegan Mixed Medium Salisbury • Burrito / Taco Filling Steak • Southwestern Bean Loaf* • Italian Pizza Sausage • Middle Eastern Eggplant Lasagna* • Italian Meat Ball • Roasted Vegetable Loaf • Chili Wrap • South Western Burger • Shepherd’s Pie • Vegetarian Burger • “Beef Style” Bolognese Sauce • Barley Mushroom Burger • Bulgur Walnut Loaf • Barley Burger • Italian Gr. -
Paleo Dec 16 6 Days
Paleo Dec 16 6 days Mon Tue Wed Thu Fri Sat No-Oatmeal No-Oatmeal AIP Vanilla Breakfast AIP Vanilla Breakfast AIP Vanilla Breakfast Scrambled Ham and t s Shake Shake Shake Eggs a f k a e r B Meat Muffins Meat Muffins Meat Muffins Meat Muffins Meat Muffins Green Pineapple Ginger Smoothie with Aloe 1 k c a n S Fennel, Radicchio & Italian Quiche Fennel, Radicchio & Greek Chicken Salad Meatloaf Spaghetti Squash with Grapefruit Salad Grapefruit Salad Kale Pesto h c n u L Rutabaga Mash Simple Pork Tenderloin Dark Chocolate Berry Apple with Nut/Seed Dark Chocolate Berry Apple with Nut/Seed Dark Chocolate Berry Apple with Nut/Seed Chia Pudding Keto Butter Chia Pudding Keto Butter Chia Pudding Keto Butter 2 k c a n S Italian Quiche Red Thai Coconut Curry Greek Chicken Salad Meatloaf Spaghetti Squash with Spinach & Goat Cheese Prawns Kale Pesto Stuffed Mushrooms r e n n i Low Carb Crust Steamed Broccoli Roasted Sweet Potato Rutabaga Mash Simple Pork Tenderloin Roasted Garlic Chicken D Rounds Thighs Karen Martel [email protected] Paleo Dec 16 98 items Fruits Vegetables Bread, Fish, Meat & Cheese 3 Apple 4 cups Baby Spinach 2 pieces Back Bacon 1/2 Avocado 1/2 cup Basil Leaves 1 1/4 lbs Chicken Breast 3/4 cup Blueberries 4 cups Broccoli 1 lb Chicken Thighs With Skin 2 Grapefruit 1 stalk Celery 1/2 cup Goat Cheese 2 Lemon 4 cups Cherry Tomatoes 1/2 cup Mozzarella Cheese 1 Lime 2 tbsps Chives 2 lbs Pork Tenderloin 3/4 cup Raspberries 1 Cucumber 20 Prawns 1 bulb Fennel 3 pieces Prosciutto Breakfast 12 Garlic 4 lbs Regular Ground Beef 1 Garlic Cloves -
Seasoned Meatloaf with Braised Leek, Potato Puree and Cranberry Chutney
Seasoned meatloaf With braised leek, potato puree and cranberry chutney Onion Fresh curly parsley f Nutmeg Floury potatoes Leek f Mixed minced meat f Free-range Panko egg f Cranberry chutney f Today you'll make a variety on a Flemish classic: meatloaf with sour cherries. You'll replace the 8 Total: 40 min. cherries with cranberry chutney, which makes for a delicious sweet and sour twist. The minced + Several steps meat is a mix of beef, veal and pork. This is not justy tasty, it also ensures that the minced meat stays moist. Have some left over meatloaf? It tastes great in a sandwich! § Eat within 3 days A GOOD EQUIPMENT SERVES 1 - 6 An oven dish, a potato masher, a deep saucepan with a lid, a pan with a lid, a grater and a bowl. START Let’s start cooking the seasoned meatloaf. INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Fresh curly 21/2 5 71/2 10 121/2 15 parsley (g) f Nutmeg (pcs) 1/2 1 11/2 2 21/2 3 Floury potatoes (g) 250 500 750 1000 1250 1500 Leeks (g) f 200 400 600 800 1000 1200 Mixed seasoned 100 200 300 400 500 600 minced meat (g) f Free-range eggs 1/2 1 11/2 2 21/2 3 (pcs) 3) f PREPARATION CHOP THE INGREDIENTS MIX AND KNEAD Panko (g) 1) 25 50 75 100 125 150 Pre-heat the oven to 200 degrees. Very finely Prepare the stock. -
Meals for Easy Swallowing
1 INTRODUCTION Swallowing can become a significant problem for patients with ALS; and the joys and pleasures of eating become replaced with discomfort and anxiety. At an early stage patients may begin to have difficulty with foods such as popcorn, cornbread or nuts, and choking episodes may occur. Subsequently other foods cannot be swallowed readily, and the effort of chewing and swallowing turns a pleasurable experience into a burden. For the patient, the act of swallowing becomes compromised and the ordeal of eating becomes more time consuming. For the spouse, the task of preparing edible and appetizing foods poses an increasing challenge. The following collection of recipes is derived from our patients and their creative spouses who translated their caring into foods that look good, taste good, are easy to chew and to swallow, and minimize discomfort. Included are recipes for meats and other protein containing foods, fruits or fruit drinks, vegetables or dishes containing vegetables, as well as breads. Selections of beverages, desserts, and sauces are provided to add needed fat and calories to the diet. A balanced diet normally supplies enough nutrients for daily needs plus some extra. It is recommended that daily menu plans be made using the Basic Four Food Groups as the backbone. The suggested amounts are: Food GrouD Amount Per Dav Eauivalent to One Serving Milk 2 servings 1 cup pudding 1 cup milk or yogurt 1-3/4 cups ice cream 1-1/2 02. cheese 2 cups cottage cheese Meat 2 servings 2 02. lean meat, fish, poultry 2 eggs 4 Tbsps. -
Chicken Chicken & Veggies Brisket Meatballs Filet Mignon Oxtail
small plates phở pork egg rolls 5 pork, carrots, mushrooms, glass noodles, served with fish sauce (2) vegetable egg rolls 5.5 taro, carrots, mushrooms, edamame, glass noodles, served with sweet chili sauce (3) shrimp spring rolls 5 shrimp, lettuce, sprouts, vermicelli, wrapped in rice paper, served with peanut sauce (2) grilled pork spring rolls 5 charbroiled pork, lettuce, sprouts, vermicelli, wrapped in rice paper, served with peanut sauce (2) tofu spring rolls 4.5 tofu, lettuce, sprouts, vermicelli, wrapped in rice paper, served with peanut sauce (2) add a fountain drink + egg roll for only $3 Slow cooked bone broth, rice noodles, red & green onion, cilantro. additional toppings available at garnish station (dine-in only). sub zuchinni noodles $1.50 chicken 9.50 chicken & veggies 9.50 brisket 10 meatballs 10 filet mignon 11.95 “bánh mi” sliders 6 oxtail 12.95 charbroiled pork or crisp tofu, house aioli, pickled carrots, cucumber, jalapeno, vegetarian 9.50 cilantro, in a steamed “bao” bun* (2) seafood 10.95 shrimp 10.95 crispy salt and pepper tofu 6.5 fried tofu, roasted garlic, pickled carrot, eye round steak* 10 cilantro, house spices, served with sweet chili sauce eye round steak / tendon* 10 eye round steak / brisket* 10 ask about our gluten-free eye round steak / meatballs* 10 and vegan options no meat (choice of broth) 7.50 (v) vegetarian * (disclaimer) consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness PhởNatic specials bánh mi sandwiches phở-nomenal combo 11.95 -
Product List 0.25
Our Popular Products Below is a list of some of our most popular products, NOT a list of what we have in stock currently. We are constantly creating new products, and prices can uctuate due to market changes. If you have any questions about items on this list or if you are looking for a product not in this list, feel free to give us a call at (860)-875-5352 to talk with a trained member of our sta. Fresh-Cut Meats Bell & Evans® Chicken Other Poultry Boneless Skinless Chicken Breasts Bone-in Split chicken Breasts Whole Chickens Bone-in Chicken Thighs Whole Ducks Drumsticks Smoked Chicken Breasts Legs and Wings Whole Chickens Pork Fresh Cut Pork Smoked Pork Products Bacons Black Forrest Ham Baby Back Ribs Black Forrest Ham Steaks Hickory Smoked Bacon Bone-in Pork Chops Bone-in Ham Hickory Smoked Maple Bacon Boneless Pork Chops Bone-in Ham Steaks Hickory Smoked Pepper Bacon Bone-in Pork Roasts Boneless Ham Black Forrest Smoked Bacon Boneless Pork Roasts Canadian Bacon Paprikova Bacon Crown Roast of Pork Daisy Hams Hickory Smoked Bacon Bits Pork Prime Rib Smoked Pork Chops Bacon Ends Pork Loin Roast Smoked Pork Ribs 1032 Tolland Stage Rd. Tolland, CT • countrybutcherct.com • 860-875-5352 Certied Angus Beef Roasts Steaks and other Fresh Cuts NY Strip Steaks Bone-in Prime Rib Ribeye Steak Boneless Prime Rib Filet Mignon Strip Loin Roasts T-Bone Steaks Spoon Roast Top Sirloin Steaks Rump Roast Boneless Short Ribs Corned Beef Ground Sirloin Beef Brisket Ground Round Chuck Roast Ground Short Ribs Tenderloin Roasts Chuck Blade Steak Marinated Steak Petite Sirloins London Broil Beef Stew Beef Jerky Smoked Sausages Hot Snack Sticks German Frankfruters Pepper Snack Sticks Skinless German Frankfruters Salami and Cheese Snack Sticks Knockwurst Sweet Snack Sticks Smoked Bratwrust Honey BBQ Snack Sticks Smoked Kielbasa Whole Muscle Beef Jerky Kimmelwurst Kielbasa Whole Muscle Jerky Pieces Liverwurst Bologna Cajun Sausage 1032 Tolland Stage Rd. -
OXTAIL STEW Serves 4 to 6
1 OXTAIL STEW Serves 4 to 6. By Dennis W. Viau; modified from several classic recipes. Oxtail is the tail of a steer here in the USA. It is typically sectioned by cutting between the bones. Although the pieces contain a lot of fat, the meat is quite flavorful. The texture can be tough; it therefore benefits from long slow braising in broth. When cooked properly, the meat is tender enough to fall off the bones. Ingredients: 4½ to 5 pounds (about 2kg) oxtails, sectioned Salt and pepper to season 2 tablespoons all-purpose flour 4 tablespoons vegetable oil, such as corn oil or peanut oil, for frying 2 onions; divided 6 carrots; divided 4 celery stalks; divided 2 to 4 cloves garlic, minced 2 cups beef stock; more if needed 2 tablespoons tomato paste Pinch of dry thyme or 2 to 3 fresh sprigs 6 sprigs fresh parsley 1 to 2 bay leaves ½ bottle of full-bodied dry red wine 1 russet potato Directions: Season the oxtails with salt and pepper and then dust with flour. Heat oil in a large skillet and brown the oxtails well on all sides. Transfer to a plate and cover. Set aside. Drain excess oil from the pan, but leave the fond (the brown bits in the bottom). Dice one onion, 3 carrots, and 2 celery stalks. Mince the garlic. Add the vegetables and garlic to the pan and cook over medium heat about 5 minutes, scraping the bottom of the pan occasionally to deglaze it. Return the oxtails to the pan and add the beef stock, tomato paste, and herbs.