DOCSLIB.ORG

Boneless Beef Clod Ferraro's Boneless $1099

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Boneless Beef Clod Ferraro's Boneless $1099 AT BOTH OF OUR LOCATIONS!!! 664 Grand Avenue, New Haven Mon. - Fri. 8:30-6:00 | Sat. 8:00-6:00 Closed Sunday Family Owned & 181 Boston Post Road, Madison Operated for over 60 years Tues - Fri. 10:00-6:00 | Sat. 9:00-5:00 | Closed Sunday & Monday SALE IN EFFECT: We Accept Visa, THURSDAY,AUG 15TH Mastercard,AMEX, WE RESERVE THE RIGHT www.FerraroMarket.com WIC & EBT THROUGH Find us on Facebook WEDNESDAY,AUG 21ST, 2019 TO LIMIT QUANTITIES! CUT TO BONELESS BEEF FERRARO’S FAMOUS BONELESS BEEF ORDER BEEF LONDON ITALIAN STYLE RIB EYE TENDERLOIN BROIL PORKETTA (FILET MIGNON) STEAKS ROAST BUTT $ 99 WHOLE PORTION $ 99 $ 99 $ 99 $ 99 WHOLE 6 LB OR WOW! 2 LB 10 LB 8 LB 3 1/2 PORTION LB READY TO COOK BONELESS BEEF CLOD FERRARO’S W/ FRESH FRESH CHICKEN CHICKEN BEEF VEGGIES MEATLOAF MIX BONE-IN PEPPERS, ONIONS & SPICES STEAKS KABOBS ¢ $ 99 $ 99 $ 99 CHICKEN 89 LB FAMILY PACK 1 3 LB THIGHS 5 LB LB THIN SLICED DOLLAR STRETCHER! BONELESS FRESH PORK PORK WHOLE PORK BABY BACK CUTLETS BONELESS SIRLOIN HAND SLICED ON PREMISES PORK LOIN CHOP RIBS $ 99 $ 79 $ 99 $ 99 GREAT STEAL! PRICE! 3 1 LB LB 3 LB 1 LB FERRARO’S FERRARO’S BEEF PEPPER STUFFED FRESH BONELESS ITALIAN STEAK BURGERS PORK CHOPS SAUSAGE CHICKEN ¢ *ITALIAN, FLORENTINE, CORNBREAD* HOT 59 OR LB $ 99 99 SWEET $ 99 MEATY $ FAMILY 3 LB PACK 2 LB DRUMSTICKS 3 LB FERRARO’S FRANKS FERRARO’S KITCHEN TENDER SWEET FRESH, MEATY 3 POUND PKGS SCROD • BEEF SKINLESS PASTA WITH SWEET FRANKS BROCCOLI YOUR CHOICE FILLET • BEEF GEORGIA RABE $ 49 HOTS YOUR CHOICE 3 MUSSELS ITALIAN LB $ 99 $ 99 SAUSAGE 5 2 LBS /$ 00 LB 3 11 EA & PEPPERS FRESH LIVE FERRARO’S BAR S FERRARO’S FRESH PASTA MAINE SEAFOOD JUMBO RICOTTA LOBSTER STUFFED CLAMS FRANKS CAVATELLI EVERDAY $ 99 $ 99 LOW $ 00 $ 99 3 5 PRICE! POUNDS! 12OZ LB 2 FOR 3 4 1 EA EA TASTE LIKE LOBSTER GREAT DEAL! FERRARO’S KITCHEN FRESH, TENDER OLD SCHOOL DISHES SLICED TASTE MONK LIKE HOT DOGS TOP NECK PORK BACON! AND YOUR FILLET SHOULDER CHOICE CLAMS POTATOES $ 99 2 LB 10 $ 99 $ 99 ¢ CHICKEN 5 LB SMOKED 99 FOR 3 LB CACCIATORE AT BOTH OF OUR LOCATIONS!!! 664 Grand Avenue, New Haven Mon.-Fri. 8:30 -6:00 | Sat.8:00-6:00 | Closed Sunday 181 Boston Post Road, Madison Family Owned & Tues.-Fri. 10:00 -6:00 | Sat.9:00-5:00 | Closed Sunday Operated We Accept Visa, Mastercard, for over 60 years Amex, WIC & EBT SALE IN EFFECT: WE RESERVE THE RIGHT www.FerraroMarket.com THURSDAY,AUG 15TH THROUGH TO LIMIT QUANTITIES! Find us on Facebook WEDNESDAY,AUG 21ST, 2019 PRODUCE FROZEN BARILLA CHECK OUT THE PRICE! SWEET DEAL! CORNERSTONE BUFFALO EXTRA LARGE 40OZ PORK 16OZ CHICKEN FULLY BREAST GREEN PEPPERS SPARERIBS COOKED PASTAS ¢ $ 99 ¢ $ 99 W/ BBQ SAUCE 2 LB 8 EA 99 LB 99 EA PRODUCE FROZEN GULDEN’S 12OZ HUMMEL BROS. RESTAURANT QUALITY 5 POUND 40OZ MUSTARDS COOKED IDAHO POTATOES ONION RINGS *YELLOW, DIJON OR SIRARCHA* SALAMI $ 99 2 $ 00 $ 99 MIX $ 99 OR DEAL! FOR 3 MATCH 2 1 4 LB PRODUCE FROZEN FERRARO’S STORE-MADE FRESH SWEET & JUICY 5 POUND HOSTESS SALADS EXTRA LARGE BATTERED TUNA & SNACKS MAC $ 99 YELLOW PEACHES CHICKEN NUGGETS MIX OR MATCH 3 LB ¢ $ 99 CALAMARI 2 $ 00 SALAD $ 99 99 LB UNCOOKED 9 FOR 5 6 LB PRODUCE FROZEN HUMMEL BROS. FRY A FEW! BEST YET 48OZ JIF 16OZ FRESH EGGPLANT ICE CREAM PEANUT BUTTER BOLOGNA ¢ 2 $ 00 $ 99 $ 99 ALL FLAVORS 3 FOR 5 1 LB 79 LB PRODUCE FROZEN WISHBONE SMITHFIELD LOCAL CHICKEN 16OZ GROWN HONEY ROMAINE BREAST SALAD LETTUCE FILLETS DRESSINGS HAM FULLY ¢ $ 59 COOKED $ 99 $399 1 EA LB 99 EA 1 LB PRODUCE DAIRY DAIRY SALLY SHERMAN TANGY ALPINE 16OZ WELCH’S 59OZ SALADS LEMONS BUTTER BLEND JUICE COCKTAILS EGG & POTATO OR GERMAN POTATO 3 $ 00 ¢ 2 $ 00 YOUR $ 99 FOR 1 99 FOR 5 CHOICE 1 LB PRODUCE DAIRY DAIRY STELLA 3 POUND JELLO 12.5OZ BEST YET 12OZ PUDDING AMERICAN $ 99 SLICED ALL PURPOSE MIX OR OR MATCH 1 SINGLES EA ONIONS GELATIN PROVOLINE ALL FLAVORS BEST YET 45OZ $ 99 2 $ 00 CROCK $ 99 $ 99 FOR 2 SPREAD EA 3 1 3 LB.
Load more

Recommended publications
  • The Chemistry of Beef Flavor - Executive Summary Prepared for the National Cattlemen’S Beef Association M
    ® Funded by the Beef Checkoff The Chemistry of Beef Flavor - Executive Summary Prepared for the National Cattlemen’s Beef Association M. Susan Brewer, Ph.D., Department of Food Science and Human Nutrition, University of Illinois, December, 2006 The beef industry is continually working to satisfy consumer expectations for dependable, high quality beef products at a reasonable cost to producer, packer, processor and retailer. Flavor and tenderness are the sensory traits that affect consumer acceptance of beef the most; therefore, it is vital that both traditional and new beef systems assure consistently tender products with acceptable flavor. — Kerth et al., 1995 between some of the more common volatiles in beef and “Flavor” results from the combination their respective flavors is shown in Table 1. Beef flavor, which of basic tastes (sweet, sour, bitter, salt and umami) derived develops when heat is applied, depends on the amounts from water-soluble compounds and odor derived from a and proportions of precursor compounds present. Meat is myriad of substances present in the food product from the composed of water, proteins, lipids, carbohydrates, minerals onset or derived via various reactions. The flavors and aromas and vitamins. Of these, proteins, lipids and carbohydrates associated with beef are generally those that develop during play primary roles in flavor development because they include heating. When water-soluble substances derived from precursor numerous compounds which are capable of developing into compounds dissolve in the saliva, they bind to the taste buds important flavor precursors when heated (Spanier and Miller, and stimulate a response that is perceived in the brain.
    [Show full text]
  • Meat and Muscle Biology™ Introduction
    Published September 7, 2017 Meat and Muscle Biology™ Light Source Influences Color Stability and Lipid Oxidation in Steaks from Low Color Stability Beef Triceps brachii Muscle Jade V. Cooper1, Surendranath P. Suman2, Bryon R. Wiegand1, Leon Schumacher3, and Carol L. Lorenzen1* 1Division of Animal Sciences, University of Missouri, Columbia, MO 65211, USA 2Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA 3Department of Agricultural Systems Management, University of Missouri, Columbia, MO 65211, USA *Corresponding author. Email: [email protected] (C. L. Lorenzen) Abstract: Color of retail fresh meat is one of the most important quality attributes affecting purchasing decisions for con- sumers. The objective of this study was to evaluate the impact of different light sources on surface color and lipid oxidation during retail display of fresh steaks from beef Triceps brachii (TB), a muscle with low color and lipid oxidative stabilities. Steaks (n = 12) from 20 TB muscles were overwrapped with oxygen-permeable polyvinyl chloride, and assigned to one of three lighting treatments, i.e., high UV fluorescent (HFLO), low UV fluorescent (FLO), and light emitting diode (LED), in temperature-controlled deli cases. Steaks were removed on retail display d 1, 3, 5, and 7 for evaluating instrumental color (L*, a*, and b* values), surface myoglobin redox forms, metmyoglobin reducing ability, and lipid oxidation. Surface redness (a* values) of TB steaks decreased (P < 0.05) during retail display. Light source influenceda * values, with HFLO-displayed steaks having higher (P < 0.05) a* values than steaks exposed to both FLO and LED light sources. Oxymyoglobin levels were higher (P < 0.05) for TB steaks displayed under HFLO lights than those displayed under FLO (on d 3 and 7) or LED (on d 5 and 7) lights.
    [Show full text]
  • Effect of Packaging Type and Storage Temperature on the Quality
    ─── Food Technology ─── Effect of packaging type and storage temperature on the quality characteristics of beef longissimus lumborum and triceps brachii muscles aged for extended storage postmortem Amie G. Osterhout, C. Chad Carr, D. Dwain Johnson Department of Animal Sciences, University of Florida, Gainesville, USA Abstract Keywords: Introduction. The purpose of the study was to Triceps brachii quantify the impact of packaging type, storage temperature, Beef and length of postmortem aging to consistently increase Drybag palatability and color stability of Longissimus lumborum Dry aging (LL) and TBmuscles that represent the bulk of today’s Extended aging supply. Materials and methods. Paired longissimus lumborum (LL) and triceps brachii (TB) muscles were selected from 27 and 54 A-maturity beef carcasses with marbling scores of Slight 50 to Small 50 at grading. One Article history: muscle from each pair was stored at 0 and 4 °C, Received 22.03.2019 respectively, for 21, 32, or 42 days for LL, and 21, 28, or Received in revised form 35 days for TB, in one of three packaging options; 16.07.2019 DryBag®, traditional vacuum-bag, or no bag. Accepted 30.09.2019 Result and discussion. Saleable yields were similar forDryBag®and traditional dry agedsubprimals. Aging temperature and packaging type had little impact on any quality parameters evaluated. Steaks from LL muscles aged Corresponding author: for 42 days had lower shear force values and more tender trained sensory panel values than steaks from LL aged for C. Chad Carr 21 days, although the actual difference was marginal. E-mail: [email protected] Tenderness of steaks from TB muscles was similar regardless of aging.
    [Show full text]
  • FSIS Directive 10010.1 Rev. 3
    FSIS DIRECTIVE 10,010.1 Rev. 3 Verification Activities for Escherichia coli O157:H7 in Raw Beef Products TABLE OF CONTENTS Chapter I – General What Raw Ground Beef Products does FSIS sample? What Raw Ground Beef and Patty Components does FSIS sample? What Products are not subject to FSIS sampling? How is a “lot” defined? What is a “positive” result? What is a “presumptive positive” result? What are the Sampling Project Numbers for E. coli O157:H7 testing? Chapter II – IPP Responsibilities for Collecting and Submitting Samples How do I put on my gloves? How do I request sampling supplies? What do I need to know about notifying establishment management about collecting a sample? When do I collect a sample? Do I collect a fresh or frozen sample? What do I do if I receive FSIS Form 10,210-3 requesting samples of ground beef (MT43), trim (MT50), and components other than trim (MT54)? How do I determine the intended use of the product? How do I collect a ground beef sample and how much product do I need to collect for a ground beef sample? Do I collect a ground beef sample that contains poultry or other meat ingredients? What do I need to do if the establishment requests the use of alternative procedures for sampling a lot of ground beef? How do I collect beef manufacturing trimmings samples using the N60 method? How do I select ground beef components other than beef manufacturing trimmings for sampling? FSIS Directive 10,010.1 How do I collect samples of components other than trimmings? How do I collect samples of ammoniated beef products? How do I collect samples of bench trim? Chapter III – FSIS Actions After a Positive FSIS or Another Federal or State Entity Sample Result What do I do when I am notified of an FSIS presumptive E.
    [Show full text]
  • Meat Seafood
    MEAT SEAFOOD Category Item Description Pack Size BACON 38064 FAR BACON SINGLE SLI 18/22 NORTHEAST 1 15 LB BACON 38123 TYS BACON SINGLE SLICE CC 18/22 1 15 LB BACON 38458 HAT BACON SLI PREMIUM 24 1 LB BACON 38820 HAT BACON SLI LAYOUT 18/22 CHEF PLEASER 1 15 LB BACON 38823 HAT BACON SLI LAYOUT 14/18 CHEF PLEASER 1 15 LB BACON 38831 HAT BACON SLAB SLI THICK 1 15 LB BACON 38940 TYS BACON SLI LAYOUT FLAT PACK 1 15 LB BACON PRECOOKED 38001 FAR BACON SLI CKD ROUND 1 192 CT BACON PRECOOKED 38006 FAR BACON SLI CKD THICK 300 CT "DELUXE" 1 5.4 LB BACON PRECOOKED 38008 HOR BACON SLI CKD ROUND 1 192 CT BACON PRECOOKED 38020 FAR BACON SLI CKD 300 CT 1 300 CT BACON PRECOOKED 38023 FAR BACON SLI CKD 300 CT 1 300 CT BACON PRECOOKED 38024 FAR BACON CKD (CHIPS) 2 5 LB BACON PRECOOKED 38127 TYS BACON SLI CKD THIN HICKORY SMK 1 3.75 BACON PRECOOKED 38131 TYS BACON SLI CKD ROUND 192 CT 1 192 CT BACON PRECOOKED 38148 TYS BACON SLI CKD THICK 300 CT 1 5.4 LB BACON PRECOOKED 38837 FAR BACON CANADIAN 4 3.2LB A BACON PRECOOKED 38880 FAR BACON CANADIAN 4 4 LB AV BEEF ANGUS - FRESH 38613 PAC BEEF RIB EYE CH -ANGUS BLACK CAN FRZ 5 PC BEEF BOXED FRESH 28500 IBP BEEF TOP ROUND CH 1 PC BEEF BOXED FRESH 28502 IBP BEEF TOP ROUND INSIDE 1 PC BEEF BOXED FRESH 28520 PAC BEEF RIB EYE CH 12/14 1 PC BEEF BOXED FRESH 28522 IBP BEEF RIB EYE NR 12/14 1 PC BEEF BOXED FRESH 28540 PAC BEEF FLANK STEAK PEELED 1 2 PC BEEF BOXED FRESH 28547 IBP BEEF TENDERLOIN PEELED 5/UP 2 PC BEEF BOXED FRESH 28551 IBP BEEF STRIP LOIN NR 1X1 1 PC BEEF BOXED FRESH 28554 IBP BEEF STRIP LOIN NR 0X1 BNLS
    [Show full text]
  • The HOTEL BUTCHER, GARDE MANGER and CARVER
    TH EL BUTCHER, GARDE MANAGER AND CARVER: SUGGESTIONS... Frank Rivers m ed by Google The HOTEL BUTCHER, GARDE MANGER and CARVER By FRANK RIVERS Suggestions for the Buying, Handling, Sale, and Service of Meats, Poultry and Fish for Hotels, Restaurants, Clubs, and Institutions An Expression of the Practical Experience of One Who has Spent Thirty Years in All Branches of Kitchen, Pantry and Store- room Work; Also as Steward and Buyer. The Book Supplemented with Gleanings from the pages of THE HOTEL MONTHLY. Copyright 1916, by Frank Rivers PUBLISHED BY THE HOTEL MONTHLY PRESS 443 SOUTH DEARBORN STREET, CHICAGO, ILL. : ' • - ; : i To the Header If we are to work well, we must think well. This book may not accomplish all the prac- tical ends possible, but it is hoped it will help the reader to think and work along right lines. Those who think right may be best trusted to do right. I wi>h to thank and acknowledge my indebt- edness for information and courtesies received by me in compiling this book from the following firms and persons: The Morris Packing Co., Chicago. The Sherman Hotel Co., Chicago. The Hotel Monthly, Chicago. Mr. John Tellman, St. Louis. Albert Pick & Co., Chicago. W. M. Walker & Co.. fish dealers. Chicago. Armour Packing Co., Chicago. Magner-Winslow Provision Co., Chicago. Irwin Bros., meat dealers, Chicago. Mr. L. Wilson, Harvey system, Chicago. J. L. Oxley & Co., veal and poultry, Chicago. Cohen & Co., Chicago. John G. Neumeister Co., Chicago. Fuaxk Rivkks. J L 6 -I 7. 7 THE HOTEL BUTCHER, GARDE MANGER £ CARVER SUGGESTIONS FOR THE BUYING, HANDLING, SALE, AND SERVICE OF MEATS FOR HOTELS, RESTAURANTS, CLUBS AND INSTITUTIONS-^ Frank Rivers INTRODUCTORY REMARKS Generally the chef does the butchering in hotels I have made a life-time study of meats and that do not employ a professional butcher; or the service of meat foods in lintels, restaurants he will have it done by one of his cooks that and clubs, and have attained a degree of profi- has a special fitness or knowledge of the work.
    [Show full text]
  • Guidance Notes
    Labelling and Composition of Meat Products Guidance Notes September 2003 Table of Contents Page Important Note 5 Legislation in the devolved assemblies 5 Section 1 – The European Definition of Meat 6 1. What is the European definition of meat? 6 2. What are the percentage limits on fat and connective tissue? 6 3. How is the new definition different from that previously in force in the UK? 6 4. How will the European definition be implemented and how will it work in 7 practice? 5. When does it come into force? 8 6. Do the percentage limits apply to each meat ingredient, or to all the meat 8 ingredients taken as a whole? 7. Can fat and connective tissue be added separately? 9 8. Will the European definition require recipes to be changed? 10 9. In what cases will the definition not apply? 10 10. What about mechanically recovered meat (MRM)? 11 Section 2 – The Meat Products Regulations 13 1. How do the new MPR differ from the old Regulations? 13 2. What is a meat product? 14 3. To what meat products do the Regulations apply? 14 4. Which parts of the carcase may not be used in uncooked meat products? 15 5. Reserved descriptions – General 15 6. How is meat content determined for the purposes of ensuring compliance 16 with the reserved descriptions? 7. What are the requirements relating to pies? 16 8. Have the requirements of the reserved descriptions changed? 17 9. Why does the minimum meat content differ depending on the species used? 17 10. Name of the food for certain meat products 18 11.
    [Show full text]
  • Meat and Muscle Biology™
    Meat and Muscle Biology™ Processing Characteristics, Composition, Shelf-life, and Sensory Attributes of Beef Bacon Manufactured From Seven Value-Added Cuts of Beef Sebastian Chalupa-Krebzdak and Benjamin M. Bohrer* Department of Food Science, University of Guelph, Guelph, Ontario, Canada, N1G 2W1 *Corresponding author. Email: [email protected] (Benjamin M. Bohrer) Abstract: The purpose of this study was to evaluate the influence of different beef cuts on their potential for adding value by assessing processing characteristics, composition, shelf-life, and sensory attributes of these cuts as beef bacon. Six briskets (Institutional Meat Purchase Specification [IMPS]#120), 6 clod hearts (IMPS#114E; divided horizontally into 2 halves: silver-skin side and non–silver-skin side), 6 flanks (IMPS#193), 6 outside flats (IMPS#171B), and 7 short plates (IMPS#121A; cut into a deboned short-rib half and navel half) were sourced commercially from separate Canadian qual- ity grade AA beef carcasses. Data for processing yields, composition, and image analysis were analyzed as a generalized linear mixed model with fixed effect of cut and random effect of replication nested within block (processing group). Sensory data collected using a trained sensory panel were analyzed in the same manner, with an additional fixed effect of storage day and additional random effects of session and panelist. Rested pump uptake, which was targeted at 20%, was not different (P = 0.21) among cuts; however, smokehouse cook yield differed (P < 0.01) among cuts, with heavier cuts (brisket, plate cuts, and outside flat) generally having greater yields compared with lighter cuts (clod cuts and flank). As expected, composition of bacon slices was affected (P < 0.01) by cut, with leaner cuts (clod cuts, flank, and outside flat) having greater moisture, lower lipid levels, and greater protein compared with fatter cuts (brisket and plate cuts).
    [Show full text]
  • Mechanism and Control of Beef Toughening During Retail Display in High Oxygen Modified Tmosphera E Packages
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Theses and Dissertations in Animal Science Animal Science Department 7-2012 Mechanism and Control of Beef Toughening during Retail Display in High Oxygen Modified tmospherA e Packages Lasika S. Senaratne University of Nebraska-Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/animalscidiss Part of the Other Animal Sciences Commons Senaratne, Lasika S., "Mechanism and Control of Beef Toughening during Retail Display in High Oxygen Modified tmospherA e Packages" (2012). Theses and Dissertations in Animal Science. 54. https://digitalcommons.unl.edu/animalscidiss/54 This Article is brought to you for free and open access by the Animal Science Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Theses and Dissertations in Animal Science by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. MECHANISM AND CONTROL OF BEEF TOUGHENING DURING RETAIL DISPLAY IN HIGH OXYGEN MODIFIED ATMOSPHERE PACKAGES by Lasika Shyamalie Senaratne-Lenagala A DISSERTATION Presented to the Faculty of The Graduate College at the University of Nebraska In Partial Fulfillment of Requirements For the Degree of Doctor of Philosophy Major: Animal Science Under the Supervision of Professor Chris R. Calkins Lincoln, Nebraska August, 2012 MECHANISM AND CONTROL OF BEEF TOUGHENING DURING RETAIL DISPLAY IN HIGH OXYGEN MODIFIED ATMOSPHERE PACKAGES Lasika Shyamalie Senaratne-Lenagala, Ph.D. University of Nebraska, 2012 Advisor: Chris R. Calkins This research was conducted to elucidate the mechanism and factors (diet, aging time, antioxidant level, and retail display time) affecting beef toughening in retail display under high oxygen atmosphere packages (HiOx-MAP; 80% O2 and 20% CO2).
    [Show full text]
  • Steven Raichlen's Project Fire
    Steven Raichlen's Project Fire Episode Guide #101: Wine Country Grill The deep connection between wine and barbecue dates back millennia and still runs deep as ever. In the rustic wine country of the Santa Ynez Valley where Project Fire is taped, grape vines are used as fuel and wine for marinades and sauces. Here’s how the fruit of the vine meets the power of fire. First up: special Jidori-breed chicken breasts stuffed with country ham and dry-aged Sonoma Jack cheese grilled over a grape vine fire. Next, flank steak with pinot noir mushroom sauce grilled over charcoal and oak. Finally, chef John Cox from the Bear and Star restaurant smokes a whole bourbon-soaked wagyu strip loin that’s been aged three years. Grapevine-grilled chicken breasts with prosciutto and Monterey Jack Wine-marinated flank steak with pinot noir mushroom sauce Bourbon-aged strip loin smoked over oak #102: Steak And Beyond Be honest: What you really want to master is the perfect grilled steak. Make that many steaks by using a range of savvy grilling techniques. Leading off is a thick dry-brined New York strip with luscious anchovy crema. Tender quick-cooking lamb steaks come with herb-scented Moroccan charmoula. Accompany one or both with the ultimate baked potato—accordion cut Hasselbacks from Sweden. In today’s field trip, chef Curtis Stone grills an 80 day-aged rib steak over a wood fire at Gwen Butcher Shop and Restaurant in Los Angeles. Dueling beef rib steaks: wagyu vs. 80 day dry-aged Dry-brined rib eyes with anchovy crema Grilled lamb steaks with Moroccan charmoula Parmesan-crusted Hasselback potatoes APT WORLDWIDE * 55 Summer Street, Boston, MA 02110, USA [email protected] * [email protected] * [email protected] APTWW.ORG #103: Fish Hits the Fire Fish on the grill.
    [Show full text]
  • Product Catalog 2
    720-857-2380 ~ 1-800-306-6328 Harvest Food Distributors Denver Product Catalog 2 Table of Contents Sales Contact Information 3 Corporate Overview 4 - 5 Beef 6 - 17 Pork 18 - 23 Poultry 24 - 28 Seafood 29 - 34 Processed Meats 35 - 41 Soup Bases 42 Cheese 43 - 44 Dairy and Dessert 45 Lamb 46 Goat and Veal 47 Bison and Rabbit 48 Lard 49 Fry Foods and Sunshine Fresh 50 Pet Treats 51 720-857-2380 ~ 1-800-306-6328 Harvest Food Distributors Denver Product Catalog 3 720-857-2380 ~ 1-800-306-6328 YOUR DENVER SALES TEAM IS HERE TO HELP SALES DEPARTMENT EXT E- mail @harvestmeat.com Adam Nguyen - Sales Associate (Vietnamese) 6138 anguyen Erick Ramirez- Sales Associate (Spanish) 6108 eramirez Irma Serna - Sales Associate (Spanish) 6104 iserna Jennifer Serna - Sales Associate 6110 jfernandez John Rosasco - Branch Manager 6117 jrosasco Kevin Young - Sales Associate 6136 kyoung Lester Navas - Sales Associate (Spanish) 6105 lnavas Mark Urmanski - Sales Associate 6139 murmanski Matt Ryan- General Manager 6102 matt Mike Walters - Sales Associate 6113 mwalters William LaCouture - Sales Associate 6112 wlacouture Soira Landeros - Sales Associate (Spanish) 6115 slanderos Reduce clutter and receive Harvest promotions electronically!! Simply give us your email address if you would like to be part of our digital mailings for promotions and special offers. Will Call Orders 16304 E. 32ND Avenue, Suite 35, Aurora, CO 80011 Hours: 7AM—3PM ~ *We do not accept credit cards* ~ Cash or Pre– Approved Checks ONLY A Proven History of Growth ~ Distribution Centers Nationwide San Diego Los Angeles Phoenix Sacramento Orlando Portland Kansas City Dallas Denver 720-857-2380 ~ 1-800-306-6328 Harvest Food Distributors Denver Product Catalog 4 Call Toll Free - 1-800-306-6328 Harvest Food Distributors Corporate Overview – A Solid Infrastructure Specialized full line distributor.
    [Show full text]
  • Table of Contents CUSTOMER
    Table of Contents CUSTOMER: Click Category to go to page Family/Grp Family/Grp Name Page Fr: Page To: ----------- ----------------------------------- -------- -------- 1/ 0 (A) N O N - F O O D 2 2 1/ 0 (A) N O N - F O O D 2 2 6/ 0 (A1) H O U S E K E E P I N G 60 60 6/ 0 (A1) H O U S E K E E P I N G 60 60 10/ 10 (B) R E F R I G E R A T E D 65 65 11/ 10 (C) R E F R I G E R A T E D 80 80 30/ 10 (D) F R O Z E N 105 105 43/ 43 (D1) B E L L I S S I M O B R A N D 125 125 50/ 10 (E) D R Y G O O D S 126 126 60/ 10 (F) C A N N E D G O O D S 146 146 61/ 10 (G) C A N N E D G O O D S 162 162 66/ 10 (H) B A K E R Y N E E D S 167 167 71/ 1 (I) F R E S H O R D E R S 171 171 85/ 0 (J) S P E C I A L O R D E R S 182 182 85/ 0 (J) S P E C I A L O R D E R S 182 182 10/ 20 AMERICAN CHEESE BULK WHITE 65 65 10/ 10 AMERICAN CHEESE PRE-PACKAGED 65 65 10/ 50 AMERICAN CHEESE SLICED WHITE 65 65 10/ 60 AMERICAN CHEESE SLICED YELLOW 65 65 61/ 10 ANTIPASTOS - RETAIL 162 162 61/ 12 ARTICHOKES 162 162 61/ 13 ARTICHOKES - RETAIL 162 162 10/ 90 ASIAGO BULK FORMS 65 65 10/ 80 ASIAGO PRE-PACKAGED 65 65 11/ 11 BACON 80 81 30/ 58 BAGELS FROZEN 118 119 71/ 1 BAKERY CONVENIENCE PRODUCTS 171 171 66/ 13 BAKERY FILLINGS & ICINGS 168 170 66/ 12 BAKERY MIXES 167 168 1/ 71 BAKING WARE 56 58 61/ 15 BEANS - RETAIL 162 162 61/ 14 BEANS CANNED 162 162 50/ 65 BEANS DRY/RICE 133 134 11/ 12 BEEF 81 89 30/ 11 BEEF FROZEN 106 108 60/ 64 BEVERAGES 156 157 11/ 14 BOLOGNA/HOT DOGS/SAUSAGE 89 89 50/ 11 BREAD CRUMBS - RETAIL 126 126 50/ 10 BREAD CRUMBS/BREADING 126 126 30/ 59 BREAD FROZEN - FULLY
    [Show full text]