Price Book BEEF

Total Page:16

File Type:pdf, Size:1020Kb

Price Book BEEF Printed: Thursday, May 5, 2016 1:03:17 PM Price Book Page: 1 Item Selling Code Description State Whse Unit BEEF 00-67070 PEELED KNUCKLE 1966 HAB 6 PC F 0010 72 LB per CS 02-09271 EXPORT RIB DN CHOICE F 0010 67 LB per CS 02-09272 EXPORT RIB UP CHOICE F 0010 78 LB per CS 02-09455 EXPORT RIB F 0010 70 LB per CS 02-09868 RIBEYE B/IN FRENCHED 12X12 PRIME F 0010 48 LB per CS 02-09870 RIBEYE B/IN FRENCHED 12X12 ANGUS H/C F 0010 48 LB per CS 02-09872 EXPORT RIB PRIME F 0010 75 LB per CS 02-09873 EXPORT RIB PRIME-CANADIAN F 0010 60 LB per CS 02-12074 RIBEYE LIP ON F 0010 77 LB per CS 02-12170 RIBEYE LIPON DOWN SELECT F 0010 87 LB per CS 02-12171 RIBEYE LIP ON MR F 0010 81 LB per CS 02-12172 RIBEYE LIP ON SELECT UP F 0010 83 LB per CS 02-12210 RIBEYE LIP ON DOWN CHOICE F 0010 82 LB per CS 02-12272 RIBEYE LIP ON UP CHOICE F 0010 85 LB per CS 02-12871 RIBEYE LIP ON PRIME F 0010 89 LB per CS 03-74210 SHORTLOIN 0X1 CHOICE 3 PC/BX F 0010 69 LB per CS 03-74870 SHORTLOIN OX1 PRIME F 0010 65 LB per CS 04-80177 STRIPLOIN 0X1 F 0010 73 LB per CS 04-80211 STRIPLOIN 0X1 SELECT F 0010 73 LB per CS 04-80240 STRIPLOIN 1X1 CHOICE F 0010 83 LB per CS 04-80244 STRIPLOIN OX1 CHOICE F 0010 79 LB per CS 04-80246 STRIPLOIN 0X1 AAA F 0010 75 LB per CS 04-80280 STRIPLOIN 0x1 CHOICE #2 F 0010 57 LB per CS 04-80776 STRIPLOIN 0X1 HICH ANGUS AAA F 0010 70 LB per CS 04-80873 STRIPLOIN OX1 PRIME CANADA 2PC/BX F 0010 28 LB per CS 04-80874 STRIPLOIN 0X1 PRIME F 0010 71 LB per CS 05-84000 TOP BUTT C/C HEART F 0010 41 LB per CS 05-84270 TOP BUTT REG TRIM CHOICE F 0010 75 LB per CS 05-84275 TOP BUTT C/C HEART CHOICE F 0010 72 LB per CS 06-90032 TENDERLOIN F 0010 75 LB per CS 06-90035 TENDERLOIN EXCEL MR F 0010 84 LB per CS 06-90073 TENDERLOIN-BUTT F 0010 65 LB per CS 06-90074 TENDERLOIN #2 F 0010 61 LB per CS 06-90077 TENDERLOIN 4/UP IMP S/OFF GF 6/CS F 0010 33 LB per CS Printed: Thursday, May 5, 2016 1:03:17 PM Page: 01 Printed: Thursday, May 5, 2016 1:03:17 PM Price Book Page: 2 Item Selling Code Description State Whse Unit 06-90110 TENDERLOIN SELECT F 0010 86 LB per CS 06-90190 TENDERLOIN CHOICE 190A F 0010 75 LB per CS 06-90242 TENDERLOIN CHOICE F 0010 82 LB per CS 06-90274 TENDERLOINN AAA F 0010 75 LB per CS 06-90299 TENDERLOIN BONE IN CHOICE 9PC/BX F 0010 66 LB per CS 06-90872 TENDERLOIN PRIME F 0010 86 LB per CS 07-13070 CHUCK ROLL NECK OFF PRIME 3/CS F 0010 66 LB per CS 07-14010 BEEF SHOULDER CLOD F 0010 76 LB per CS 07-14771 FLAT IRON TOP BLADE DENUDED/SEAMED F 0010 65 LB per CS 07-16080 TERES MAJORS F 0010 69 LB per CS 07-20075 BRISKET NOSE OFF CHOICE F 0010 75 LB per CS 07-21070 SKIRT STEAK OUTSIDE PEELED F 0010 51 LB per CS 07-21073 SKIRT STEAK PEELED FROZEN F 0010 40 LB per CS 07-23240 SHORT RIBS - MARKET STYLE F 0010 45 LB per CS 07-23246 SHORT RIB-MARKET STYLE FROZEN Z 0010 40 LB per CS 07-24020 BEEF BACKRIBS CENTER CUT XL Z 0010 47 LB per CS 07-30075 SHORT RIB-CHUCK BONELESS F 0010 68 LB per CS 07-34012 BEEF BONES PIPES ONLY Z 0010 39 LB per CS 07-40040 HANGING TENDERS F 0010 64 LB per CS 07-69075 BLADE MEAT F 0010 70 LB per CS 07-69271 TOP ROUND COSMO CHOICE F 0010 63 LB per CS 07-71010 EYE ROUND-BEEF F 0010 84 LB per CS 07-85075 TRI-TIP PEELED F 0010 63 LB per CS 07-85275 CHUCK FLAT BONELESS F 0010 61 LB per CS 07-85290 BALL TIP 2/UP F 0010 70 LB per CS 07-93140 FLANK STEAKS F 0010 69 LB per CS 07-93141 FLANK STEAK SMALL BOX F 0010 35 LB per CS 07-99000 OXTAILS WHOLE 15# Z 0010 15 LB per CS 07-99005 OXTAILS CUT 1.5 INCH 10# Z 0010 10 LB per CS 07-99060 TONGUE-BEEF 25LB/CS Z 0010 25 LB per CS 00-81090 BEEF BRISKET MEYER NATURAL ANGUS F 0210 65 LB per CS 00-81100 BF GRASS-FED RIBEYE L/ON DAKOTA F 0210 20 LB per CS 00-81110 BF GRASS-FED STRIPLOIN DAKOTA F 0210 20 LB per CS 00-81120 BF GRASS-FED TENDERLOIN DAKOTA F 0210 20 LB per CS 00-81140 BF GRASS-FED SKIRT PLD DAKOTA F 0210 30 LB per CS 00-81500 BF PATTIES GRASS-FED 2/1 70/30 F 0210 10 LB per CS Printed: Thursday, May 5, 2016 1:03:17 PM Page: 2 Printed: Thursday, May 5, 2016 1:03:17 PM Price Book Page: 3 Item Selling Code Description State Whse Unit 00-81570 GRASS-FED NY STRIP 10OZ RETAIL F 0210 5 LB per CS 00-81580 GRASS-FED TOP BUTT SIRLOIN 10OZ F 0210 3 per CS 00-81750 GRASS-FED GR BEEF 85/15 RETAIL F 0210 12 LB per CS 07-24020 BEEF BACKRIBS CENTER CUT XL Z 0210 47 LB per CS 07-99010 OXTAILS AUST TEYS Z 0210 37 LB per CS 10-13000 81/19 FINE GROUND BEEF F 0210 80 LB per CS 12-00388 BULL FRIES/ ROCKY MOUNT OYSTERS Z 0210 20 LB per CS 1855 BEEF 09-09511 EXPORT RIB DOWN 1855 ANGUS 4PC/BX F 0010 69 LB per CS 09-09520 EXPORT RIB UP 1855 ANGUS 4PC/BX F 0010 79 LB per CS 09-12510 RIBEYE L/ON DN 1855 ANGUS 6PC/BX F 0010 88 LB per CS 09-12511 RIBEYE 1855 DOWN SMALL BOX F 0010 40 LB per CS 09-12512 RIBEYE HI CH UP 1855 ANGUS 5PC/BX F 0010 89 LB per CS 09-13610 FINE GROUND CHUCK 1855 ANGUS 6/10LB F 0010 59 LB per CS 09-13811 GROUND CHUCK 1855 ANGUS PRIME FROZEN Z 0010 40 LB per CS 09-16080 TERES MAJOR 1855 ANGUS F 0010 81 LB per CS 09-16510 CHUCK EYE ROLL 1855 ANGUS 3PC/CS F 0010 75 LB per CS 09-16520 CHUCK TENDER HI CH (MOCK) 1855 ANGUS F 0010 72 LB per CS 09-16530 FLAT IRON FILET 1855 ANGUS 16BG/CS F 0010 51 LB per CS 09-20510 BRISKET HI CH 1855 ANGUS 5pc BOX F 0010 61 LB per CS 09-21515 SKIRT STK OUTSIDE PLD 1855 ANGUS 8BG/6CS F 0010 75 LB per CS 09-23510 SHORTRIB (RIB) 1855 ANGUS 123 F 0010 61 LB per CS 09-23520 SHORT RIB CHUCK BNLS 1855 ANGUS F 0010 37 LB per CS 09-66500 STEAMSHIP ROUND 1855 ANGUS 1/CS F 0010 60 LB per CS 09-68570 TOP ROUNDS 1855 ANGUS 3PC/CS F 0010 71 LB per CS 09-70040 HANGING TENDER 1855 ANGUS 2 PER BG/8 BG F 0010 41 LB per CS 09-71510 EYE ROUND 1855 ANGUS 12PC/CS F 0010 78 LB per CS 09-73512 SHORTLOIN OX1 1855 ANGUS 3PC/BX F 0010 67 LB per CS 09-73515 STRIPLOIN B/IN 1X1 1855 ANGUS 4/CS F 0010 69 LB per CS 09-80520 STRIPLOIN 1X1 1855 ANGUS 5PC/BX F 0010 76 LB per CS 09-80523 STRIPLOIN 0X1 1855 ANGUS 6PC/BX F 0010 81 LB per CS 09-84570 TOP BUTT 1 PC XT 1855 ANGUS 3 PC/CS F 0010 62 LB per CS 09-84572 TOP BUTT C/C 1855 ANGUS 46842 F 0010 70 LB per CS 09-84575 CULOTTE FAT ON 1855 ANGUS 3/4" TRIM F 0010 61 LB per CS 09-85275 CHUCK FLAP BONELESS 1855 ANGUS F 0010 29 LB per CS Printed: Thursday, May 5, 2016 1:03:17 PM Page: 3 Printed: Thursday, May 5, 2016 1:03:17 PM Price Book Page: 4 Item Selling Code Description State Whse Unit 09-85510 FLAP MEAT 1855 ANGUS 6PC BG/4 BG CS F 0010 82 LB per CS 09-90513 TENDERLOIN 1855 ANGUS 12/CS F 0010 82 LB per CS 09-90712 TENDERLOIN 5 UP 1855 6PC CS F 0010 40 LB per CS 09-93510 FLANKS STEAKS 1855 ANGUS 3 PR BG/10 BG F 0010 69 LB per CS GROUND BEEF AND PATTIES 10-00007 PREMIUM BLEND BULK GRIND 4/5# F 0010 20 LB per CS 10-01000 8 OZ CHUCK PATTY 1855 ANGUS PRIME F 0010 10 LB per CS 10-13000 81/19 FINE GROUND BEEF F 0010 80 LB per CS 10-80200 BEEF SLIDER PATTIES THICK 2 OZ IQF Z 0010 10 LB per CS 10-90081 8 OZ BEEF PATTIES STANDARD FILL F 0010 10 LB per CS 10-90085 8 OZ CHUCK PATTY FRESH 1855 ANGUS F 0010 10 LB per CS 10-90087 10 OZ OVAL 1855 CHUCK PATTIES F 0010 10 LB per CS 10-90092 3 oz GROUND CHUCK SLIDERS 1855 ANGUS Z 0010 10 LB per CS 10-90400 4 OZ CHUCK PATTIES FROZEN Z 0010 10 LB per CS 10-90600 6 OZ CHUCK PATTIES FROZEN Z 0010 10 LB per CS 10-90815 8 OZ THICK GROUND CHUCK FROZEN 1855 ANG Z 0010 10 LB per CS 13-13601 WAGYU PATTIES 2:1 FRESH F 0010 10 LB per CS 13-13603 WAGYU GROUND BEEF BULK Z 0010 20 LB per CS 13-13606 WAGYU 2 OZ SLIDER FROZEN 10#CS Z 0010 10 LB per CS 85-99998 PATTY CBS ANG H-STYLE 8oz 24-PER F 0010 12 LB per CS 1855 PRIME 09-09811 EXPORT RIB DN PRIME 1855 ANGUS 4/CS F 0010 69 LB per CS 09-09812 EXPORT RIB UP PRIME 1855 ANGUS 4/CS F 0010 82 LB per CS 09-12810 RIBEYE LIPON PRIME 1855 ANGUS 5/CS F 0010 87 LB per CS 09-73812 SHORTLOIN 0X1 PRIME 1855 ANGUS 3/CS F 0010 65 LB per CS 09-80822 STRIPLOIN 1X1 PRIME 1855 ANGUS 5/CS F 0010 72 LB per CS 09-80823 STRIPLOIN 0X1 PRIME 1855 ANGUS 6/CS F 0010 79 LB per CS 09-84870 TOP BUTT 1/4 IN.
Recommended publications
  • Specialty Cheese Some Items May Require Pre-Order Contact Your Sales Representative for More Information California Blue Item Origin / Milk Description
    Specialty Cheese Some items may require pre-order Contact your sales representative for more information California Blue Item Origin / Milk Description Point Reyes Marshall, CA Made with milk from cows that graze on the Original Blue Raw certified organic, green pastured hills overlooking 9172 ~6 LB Wheel Cow Milk Tomales Bay, this blue is made with hours of 11565 5 LB Crumbles milking and then ages for a minimum of six Pre-order: months resulting in a creamier style. Point Reyes Marshall, CA Inspired by the sheer natural beauty and cool Bay Blue Pasteurized coastal climate of Point Reyes, Bay Blue is a 17293 ~5 LB Wheel Cow Milk rustic-style blue cheese, with a beautiful natural Pre-order: rind, fudgy texture, and a sweet, salted caramel finish. Shaft's CA / WI A savory, full flavored blue cheese aged for a Blue Cheese Pasteurized minimum of one year. Made in Wisconsin by a 8267 ~6 LB Wheel Cow Milk Master Cheesemaker, this cheese is aged in Pre-order: HYW California - in an abandoned gold mine converted into the perfect aging facility. Shaft's CA / WI A classic, elegant bleu vein cheese aged for a Ellie's Blue Cheese Pasteurized minimum of 24 months. The additional aging 12492 ~3 LB Wheel Cow Milk process creates a rare and unique cheese that Pre-order: HYW has a smooth, creamy taste with a sweet finish. Cheddar Item Origin / Milk Description Fiscalini Cheese Co Modesto, CA Fiscalini's Bandage Wrapped Cheddar is made Bandage Wrapped Pasteurized using traditional methods and aged for at least 16 Cheddar Cow Milk months.
    [Show full text]
  • 19-Nov Menu Subject to Change Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1.Split Pea & Ham 2
    19-Nov Menu Subject to Change Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1.Split Pea & Ham 2. Vegetable Breaded Catfish Teriyaki Chicken 1st line soup of the day Grilled Pork Chop Manicotti Green Peas Italian Green Beans Check Boards Cabbage Oriental Vegetable For Chef Daily Special Hushpuppies Jasmine Rice 3.Butternut Squash 4. Italian Wedding 5. Chili 6.Gumbo 7.Corn Chowder 8.Tomato 9.Chicken Tortilla Sliced Beef Brisket Spaghetti Meat sauce BBQ Ribs Glazed Ham Meatloaf Shrimp & Grits Swedish Meatballs Shrimp Skewers Crab Cakes Cobb Salad Broiled Mahi Chicken & Dumplings Roasted Pork Loin Fried Seafood Medley Grilled Squash Spinach Corn Cobbett Scandinavian Blend California Blend Cream Corn Mixed Vegetables Broccoli Spears Breaded Green Beans Brussel Sprouts Baby Carrots Harvard Beets Green Beans Cauliflower Au Gratin Wild Rice Roasted Potatoes Baked Beans Yams Garlic Mashed Potatoes Cheese Grits Red Roasted Potatoes 10.Chix/Kale/Sw.Potato 11 Veterans Day 12. Enchilada 13.Potato Leak 14.Beef Barley 15.Minestrone 16.Cream Of Mushroom Steak Marsala Lunch Veterans Day Taco Salad Stuffed Shells Curry Chicken Fish & Chips Country Fried Steak Grilled Salmon Buffet 11-1:30pm Breaded Pollock Roast Chicken Stuffed Flounder Beef Stroganoff Pepperoni Pizza Succotash Broccoli Italian Blend Peas & Mushrooms Zucchini Winter Blend Asparagus Lite Dinner Calico Corn Cabbage Tuscany Blend Collard Greens Breaded Mushrooms Tri Color Potatoes Refried Beans Mac & Cheese Coconut Rice Potato Wedges Scalloped Potatoes 17Steak & Ale Chowder 18.Sausage
    [Show full text]
  • Innovation and Marketing Strategies for PDO Products: the Case of “Parmigiano Reggiano” As an Ingredient
    Innovation and marketing strategies for PDO products: the case of “Parmigiano Reggiano” as an ingredient Maria Cecilia Mancini – Claudio Consiglieri Department of Economics - Parma University The aim } The aim is to examine one type of innovation, the use of placed-based products as ingredients and a strategy to re-launch those products having a mature market. } The research aims to focus on possible consequences on the market and identify medium - long term critical aspects. Outline } The context of the research } The theoretical framework: product life cycle and information asymmetry } The case study: the PDO Parmigiano Reggiano cheese as ingredient in processed cheese (triangles and slices) } Final remarks The context of the research } Typical products and sustainable development of rural areas } Typical products and their positioning in the framework of the new patterns of food consumption } Consumer needs change depending on consumption contexts } What are efficient marketing strategies for typical products? } There’s no a single strategy. The theoretical framework: the product life cycle Life cycle of an agri-food product Source: Kotler and Scott, 1998 The theoretical framework: the information asymmetry } Information asymmetry exists on a market where not all agents have the necessary information available to make an optimum allocation of resources (Akerlof, 1970; Klein and Leffler, 1981, Shapiro, 1983, Stiglitz 1987) and this leads to lack of information which works to consumers’ disadvantage when they are not able to verify credence attributes (Darby and Kami, 1973; Anania and Nisticò, 2004). Relationship between information asimmetry and “PDO product as ingredient” strategy PDO PRODUCT AS INGREDIENT Credence attributes asimmetry PROCESSED FOOD PRODUCTS Communication of credence attributes Information MARKET A case study from the dairy sector: PDO Parmigiano Reggiano cheese In Italy, Parmigiano Reggiano cheese is an example of a PDO product in the commercial stage of maturity.
    [Show full text]
  • Download Menu
    PINK FLAMINGO DINER 19726 US-441 High Springs, FL 32643 French Fries Poutine 9 The Flamingo Favorite 13 Crispy fries, fresh cheese curds, scallions with gravy Chicken breast, sesame noodles, crispy wantons, mixed lettuces, tomatoes, carrots, honey mustard Nashville Wings 11 SALADS Nashville-style sweet & spicy with cucumber-ranch Fire Cracker Salmon 16 Asian-style salmon, roasted corn, goat cheese, APPETIZERS Nachos VEGAN AVAILABLE 11 smoked bacon, fire-grilled tomatoes, asparagus, Organic chips with cheddar jack, tomatoes, onions, black almonds, Asian vinaigrette olives and jalapeños, chili salsa, sour cream & guacamole Black & Bleu 17 Soft Baked Pretzels 7 Grilled tenderloin, organic greens, bleu cheese, Hand rolled – crispy, yet hot & chewy, with both local red onion, tomatoes, mushrooms, glazed pecans, honey mustard & hot cheddar ale dips honey balsamic Basket of Onion Rings 7 Blackened Chicken Caesar 13 Classic Caesar made better with homemade croutons, fresh Parmesan & spicy blackened chicken Sugar Cane Skewers 13 A skewer of tenderloin tips or chili lime shrimp with chorizo San Tropez 11 Mix & match: two skewers 19 Organic greens, cranberries, mandarin oranges, bleu cheese, red onions, candied pecans & balsamic Cheeseburger Egg Rolls 9 served in a tortilla shell Egg rolls stuffed with beef & cheese with lettuce, onion, tomato LIGHT FARE Garden, Caesar or Mike’s Side Salads 6 The Stack 15 Blackened Ahi tuna with a tower of avocado, cucumber, SALAD ADD-ONS tomato, crispy wantons, wasabi & pickled ginger Chicken 3 Tempeh VEGAN 4 Tenderloin
    [Show full text]
  • Flavor Description and Classification of Selected Natural Cheeses Delores H
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by K-State Research Exchange Culinary Arts and Sciences V: Global and National Perspectives, 2005, ed. Edwards, J.S.A., Kowrygo, B, & Rejman, K. pp 641-654, Publisher, Worshipful Company of Cooks Research Centre, Bournemouth, Poole, UK Flavor description and classification of selected natural cheeses Delores H. Chambers1, Edgar Chambers IV1 and Dallas Johnson2 1The Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Justin Hall, Manhattan, KS 66506-1407, USA 2Department of Statistics, Kansas State University, Dickens Hall, Manhattan, KS 66506, USA Abstract Intensities of 30 flavor attributes were measured for 42 cheeses. Rated intensities of flavor characteristics generally fell in the low to moderate range for all cheeses. Some of the flavor characteristics (dairy fat, dairy sour, dairy sweet, sharp, astringent, bitter, salty, sour, and sweet) were present in all cheeses, and some (cooked milk, animalic, goaty, fruity, moldy, mushroom, and nutty) were specific to only a few of the cheeses evaluated in this study. The flavor of each of the 42 cheeses is described. Similarities in flavor were observed among many of the individual cheeses. Therefore, a clustering scheme was developed to show the overall flavor relationships among the cheeses. Those relationships are schematically represented by a tree diagram. Proximity on the tree diagram indicates a high degree of flavor similarity among the types of cheese. Introduction In most countries, consumption of cheese has been on the rise over the past decades (Richards, 1989; Magretti, 1996; Havrila, 1997; Hoebermann, 1997; Anonymous, 2002).
    [Show full text]
  • H:\ISPJO052\Public\Arpeggio Reports\Syscoproductcatalog
    Sysco Portland BEV/DISPENSER Explore Local Flavor Item Description Pack/Size Brand Item Description Pack/Size Brand QOH Case Split CAPP&OTHER MIX DISP DRNK MX FF 9021411 DRINK MIX HORCHATA 1/25 LB LYON M 4138608 DRINK MIX ORANGE 12/24 OZ SAHAR B 4894259 DRINK MIX PEACH 12/24 OZ SAHAR B CARBONATED BEVR 6102800 DRINK MIX STRAWBERRY KI 12/2 GAL CRYS LT 4090379 SYRUP CHERRY COKE BIB 1/5 GAL COCACOL 9366709 DRINK STRAWBERRY CONC 12/32 OZ BACARDI 4090593 SYRUP COKE CLASSIC 5X1 1/5 GAL COCACOL 7135312 MIX COCKTAIL MRGRTA 4/1 GAL LA PAZ 4213377 SYRUP COKE DIET CAF-FRE 1/5 GAL COCACOL 9305772 MIXER DRINK MRGRTA PREM 12/32OZ BACARDI 4273546 SYRUP COKE DIET 5.5X1 B 1/5 GAL COCACOL 4273553 SYRUP DR PEPPER BIB 1/5 GAL DR PEPR DISP JCE BSE FF 5198395 SYRUP FRUIT PUNCH BIB F 1/5GAL HI C 3163284 CIDER MIX SPICED ALPINE 6/48 CT ALPINE 8856122 SYRUP LEMONADE BIB 1/5GAL MINMAID 8893802 DRINK BASE CAFFIOCO CRE 2/64 OZ TORANI 9683509 SYRUP LEMONADE LIGHT BI 1/2.5GAL MINMAID 8941254 DRINK BASE CAFFIOCO CRE 2/64 OZ TORANI 5022850 SYRUP LEMONADE PINK POP 1/5GAL HI C 5656624 JUICE APPLE 4+1 1/2.5GAL ORCHBST 4320214 SYRUP MELLO YELLOW 5X1 1/5 GAL COCACOL 7911308 JUICE BASE APPLE BIB 10 1/3 GAL SAHAR B 6884464 SYRUP ORANGE 5X1 BIB 1/5 GAL FANTA 7911324 JUICE BASE CRNBRY CKTL 1/3 GAL SAHAR B 9090739 SYRUP PIBB XTRA BIB 1/5 GAL COCACOL 5451901 JUICE BASE GRAPE 12/33.8OZ SAHAR B 5409115 SYRUP ROOT BEER BIB 1/5 GAL BARQS 5451893 JUICE BASE ORANGE 12/33.8OZ SAHAR B 5654652 SYRUP SOUR MIX BIB CONC 1/2.5GAL STH SUN 5656657 JUICE CRNBRY CKTAIL 4+1 1/2.5GAL ORCHBST 7459035
    [Show full text]
  • Atendido Por La Familia Madera
    2640 W MAIN PORT LAVACA TX 77979 (361) 552-6515 Atendido por la Familia Madera www.TaqueriaLaFinca.com * Consuming raw or undercooked meat, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness. PARTIES OF 8 OR MORE 15% GRATUITY WILL BE INCLUDED IN THE TICKET CAUTION! Chicken may contain small bones • Please No Substitutions. Substitutions are 75¢ extra • Tortilla chips BEFORE 11:00 am are $1.75 © 07-21-18 MOLECULARPRINT (361) 232-2286 Antojitos Mexicanos LA FINCA SALAD FIESTA SALAD APPETIZERS Guacamole ...................................................... $3.99 $4.50 $7.25 Chile con Queso ............................................... $3.99 Super Chile con Queso w/Ground Beef ................. $5.25 Nachos with Beans & Cheese ............................ $4.99 Nachos with Groundbeef ............................... $5.50 Nachos with Groundbeef and Guacamole ........ $6.25 Lettuce, tomatoes Lettuce, tomatoes and NACHOS SUPREME $8.99 and avocado chicken fajita with white cheese With lettuce, tomatoes, avocado & beef fajita SIDE ORDERS CHARRO BEANS ......................................................... $1.99 AVOCADO ..................................................................... $1.99 SPANISH RICE ............................................................. $1.75 REFRIED BEANS ......................................................... $1.75 SALAD (Lettuce and tomato) ....................................... $1.99 CREMA (Sour cream) ...................................................... 99¢ PICO DE GALLO
    [Show full text]
  • CALL AHEAD We’Ll Have Your Order Ready (361) 937-4606
    10533 S. PADRE ISLAND DR. CORPUS CHRISTI, TX 78418 Don’t wait in-line CALL AHEAD We’ll have your Order Ready (361) 937-4606 View our menu online www.TaqueriaJalisco.net OPEN EVERY DAY MON, TUE, WED 5am-10pm • THU, FRI 5am-11pm SATURDAY 5am-10pm • SUNDAY 6am-10pm >> WE RESERVE THE RIGHT TO REFUSE SERVICE << Consuming raw or undercooked meat, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness. © 062019© 022117 Design Design and and Print Print by by molecularprint molecularprint • (361)(361) 232-2286 232-2286 • www.molecularprint.com • www.molecularprint.com ANTOJITOS MEXICANOS CHICKEN WINGS TORTAS 5.99 TACOS 2.39 (6) 6.99 • (12) 11.99 • (18) 16.99 French bread with your choice of meat, Flour or Corn Tortilla with your choice avocado, lettuce, tomatoe & sour cream. of meat. Lengua - Tongue 6.50 Chicken or Beef Fajita strips 2.99 Chicken or beef fajita strip 6.50 Tripas o Mollejas or Lengua 2.99 Avocado $2.49 Add Cheese or Avocado for 50¢ TOSTADAS 2.99 NACHOS WITH BEANS THREE SOFT TACOS 8.50 & CHEESE 5.49 With shredded chicken or Ground beef. Served with rice & beans NACHOS SUPREME 9.99 Crispy corn tortilla with your choice of With Groundbeef or Asada, guacamole, meat, lettuce, tomatoe, sour cream & YOUR CHOICE OF MEAT salad, pico de gallo & sour cream. beans. With fajita $1 extra Chicken or beef fajita strip 3.49 • Carne Asada - Chopped Beef Bean & Cheese 1.99 • Carne Guisada - Beef & Gravy Add Cheese or Avocado 50¢ • Pollo - Shredded Chicken Sour cream ADD 35¢ • Barbacoa - Shredded beef • Pastor - Spiced Pork meat GORDITAS 4.99 • Jamon - Ham THREE CRISPY TACOS 7.49 With lettuce, tomatoes & cheese.
    [Show full text]
  • Taqueria Michocana M E X I C a N R E S T a U R a N T
    TAQUERIA MICHOCANA M E X I C A N R E S T A U R A N T 7 7 0 - 7 4 8 - 5 8 5 8 C A T E R I N G F O R A L L O C C A S I O N S / C O M I D A P A R A T O D A O C A S I O N 5 1 1 W E S T A V E C E D A R T O W N , G E O R G I A , 3 0 1 2 5 T A Q U E R I A M I C H O A C A N A . C O M TAQUERIA MICHOCANA TORTAS TACOS 2.00 ASADA/GRILLED STEAK 7.50 ASADA/GRILLED STEAK 1.50 AL PASTOR/ SEASONED PORK 6.50 AL PASTOR/SEASONED PORK 2.00 CABEZA/BEEF 7.50 CABEZA/COW HEAD 1.50 CARNITAS/SHREDDED PORK 7.50 TRIPAS/BEEF INTESTINES 2.00 TRIPAS/ BEEF INTESTINES 6.50 CARNITAS/SHREDDED PORK 2.00 LENGUA/ BEEF TONGUE 7.50 LENGUA/BEEF TONGUE 2.00 CACHETE/ BEEF CHEEK 7.50 JAMON/HAM 2.00 POLLO/CHICKEN 6.50 POLLO/CHICKEN 1.50 CHORIZO/MEXICAN 7.50 CUBANA/CUBAN 7.50 MILANESA 6.50 CHORIZO/ MEXICAN SAUSAGE HANDMADE TORTILLAS + .50 *SUBCHARGES MAY APPLY TO ADDITIONAL ADD-ONS TOSTADAS APPETIZERS 3.00 CARNITAS/SHREDDED PORK 7.99 NACHO SUPREMO 3.00 POLLO/CHICKEN 8.99 NACHO FAJITAS 3.00 AL PASTOR/ SEASONED PORK 4.00 GUACAMOLE 3.00 ASADA/GRILLED STEAK 3.50 PICO DE GALLO 3.00 CHORIZO/MEXICAN SAUSAGE 4.00 CHEESE DIP 3.50 CEVICHE 3.50 CAMARON/SHRIMP TRADITIONAL FOODS 3.35 SOPES 3.35 GORDITAS 3.00 PUPASAS 6.50 HUARACHES TAQUERIA MICHOCANA BURRITOS QUESDILLAS 6.50 ASADA/GRILLED STEAK 7.50 ASADA/GRILLED STEAK 6.00 AL PASTOR/ SEASONED PORK 6.50 AL PASTOR/SEASONED PORK 6.50 CABEZA/BEEF 7.50 CABEZA/COW HEAD 6.00 CARNITAS/SHREDDED PORK 7.50 TRIPAS/BEEF INTESTINES 6.50 TRIPAS/ BEEF INTESTINES 6.50 CARNITAS/SHREDDED PORK 6.50 LENGUA/ BEEF TONGUE 7.50 LENGUA/BEEF TONGUE 6.50 CACHETE/ BEEF CHEEK
    [Show full text]
  • Order Form | Meat Department Product Name Inserts (650) | South
    120 ____ BEEF PLATE BOILING BEEF 221 ____ BEEF ROUND STEAK BONELESS 121 ____ BEEF PLATE SHORT RIBS 222 ____ BEEF ROUND SIRLOIN TIP STEAK 000 ____ BEEF CHUCK ARM POT ROAST 122 ____ BEEF PLATE SPARERIBS 223 ____ BEEF ROUND TOP ROUND STEAK 001 ____ BEEF CHUCK ARM POT ROAST 123 ____ BEEF PLATE SKIRT STEAK 224 ____ BEEF ROUND BOTTOM ROUND STEAK BONELESS 124 ____ BEEF PLATE SKIRT STEAK CUBED 225 ____ BEEF ROUND EYE ROUND STEAK 002 ____ BEEF CHUCK ROUND BONE ROAST 125 ____ ROLLED BEEF PLATE BONELESS 226 ____ BEEF ROUND SWISS STEAK BONELESS 003 ____ BEEF CHUCK ROUND BONE POT ROAST 130 ____ BEEF FLANK STEAK 227 ____ BEEF ROUND TOP ROUND 004 ____ BEEF CHUCK SHOULDER ROAST LONDON BROIL 131 ____ BEEF FLANK STEAK CUBED 005 ____ BEEF CHUCK SHOULDER POT ROAST 240 ____ GROUND BEEF BONELESS 132 ____ ROLLED BEEF FLANK STEAK CUBED DOES NOT EXCEED 30% FAT 006 ____ BEEF CHUCK CLOD ROAST 133 ____ BEEF FLANK STEAK ROLLS 134 ____ BEEF FLANK LONDON BROIL 241 ____ LEAN GROUND BEEF 006-1 ____ BEEF CHUCK SHOULDER CLOD ROAST DOES NOT EXCEED 22% FAT BONELESS 140 ____ BEEF RIB ROAST 242 ____ LEANEST GROUND BEEF 007 ____ BEEF CHUCK 7- BONE ROAST 143 ____ BEEF RIB EYE ROAST DOES NOT EXCEED 15% FAT 008 ____ BEEF CHUCK BLADE ROAST 144 ____ BEEF RIB SPENCER ROAST BONELESS 243 ____ CHILI GROUND BEEF 009 ____ BEEF CHUCK TOP BLADE POT ROAST 150 ____ BEEF RIB STEAK 250 ____ BONELESS BEEF STEW 020 ____ BEEF CHUCK ROAST BONELESS 153 ____ BEEF RIB EYE STEAK 251 ____ BEEF HEARTS 021 ____ BEEF CHUCK CROSS RIB POT ROAST 153-1 ____ BEEF RIB RIB EYE STEAK BONE-IN 252 ____ BEEF MARROW
    [Show full text]
  • View Brunch Menu
    FOOD APPETIZERS Oysters on the Half Shell 11.95 Shrimp Cocktail 15.95 Scallops Benedict 18.95 Oysters Rockefeller 14.95 Maine Lobster Cakes 19.95 Apple Smoked Bacon 11.95 Tenderloin Carpaccio 18.95 Manny's Seafood Tower 89.95 Manny's Double Seafood Tower 149.95 Manny's Triple Seafood Tower 199.95 Short Rib & Scallop Slider 18.95 ENTREES New York Strip Steak 46.95 Porterhouse Steak 46.95 Double Porterhouse 91.95 Small Filet Mignon 39.95 Large Filet Mignon 45.95 Double Cut Prime Rib 39.95 New York Steak Sandwich 25.95 Bone-in Ribeye 47.95 Bludgeon of Beef 50 oz Bone-in Ribeye 75.95 Australian Lobster Tail 85.95 Whole Live Lobsters, per lb 35.00 Thick Cut Salmon 27.95 Tuna 32.95 Shrimp Scampi 24.95 Deep Fried Shrimp 24.95 Pork Chops 23.95 Lamb Chops 44.95 Veal Loin Chops 35.95 Pan Roasted Chicken Oreganata 22.95 SPECIALS Portabella Fries 10.95 Stone Crab Claws 45.95 Colossal Australian Lobster Tail 124.95 Beet Salad 9.95 King Crab Legs, 2 lbs 69.95 Bone-in Tenderloin 49.95 Baseball Steak 39.95 Pacific Seabass with King Crab Cream Sauce 32.95 Sugar Snap Peas 7.95 Strawberry Shortcake 11.95 Banana Cream Pie 11.95 SALADS Caesar 9.95 Hearts of Palm 8.95 Sliced Tomato and Onion 8.95 Sliced Tomato and Burrata 18.95 Spinach 8.95 Mixed Green 8.95 Chopped Salad 9.95 Wedge Salad 8.95 VEGETABLES (SERVES TWO) Asparagus/Hollandaise 13.95 Broccoli/Hollandaise 8.95 Creamed Garlic Spinach 9.95 Sauteed Mushrooms 9.95 French Fried Onions 5.95 POTATOES (SERVES TWO) House made Chips 6.95 Loaded Mashed Potatoes 12.95 Hash Browns with/without Onions 9.95 Baked Potato 6.95 Macaroni and Cheese 7.95 DESSERTS Maker's Mark Whiskey Bread Pudding 10.95 Cheesecake 13.95 Hot Fudge Sundae 9.95 Pecan Pie 12.95 Strawberries 7.95 Key Lime Pie 9.95 The Manny's Brownie 14.95 Manny's Brownie With Strawberries 19.95 Banana Split 21.95 .
    [Show full text]
  • Chicken 101 Recipe Guide 2017
    Chicken 101 - 2017 One of our favorite items to feature in your shares is a whole, pasture-raised chicken. But if you’ve only ever cooked with a chicken already broken down into pieces then this might be an adventure for you! Welcome to our most popular class of the year— Chicken 101 with Chef Parker Bosley. We’ll be learning how to cut up a chicken, different applications and recipes, and then we’ll all get to practice on our own birds. Let's dig in! 1 2 Table of Contents Chicken 101 - 2017 ...........................................................................................1 Table of Contents ..........................................................................................3 Introduction ...................................................................................................4 Section 1: Cutting Up A Chicken ...........................................................................5 Quartering ...............................................................................................5 Leg-Thigh ...................................................................................................5 Breast .......................................................................................................6 Section 2: FAQ ..............................................................................................7 Section 3: Roasting & Carving ............................................................................8 Roasting the Whole Chicken .............................................................................8
    [Show full text]