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RIBS LOIN Beef Shortloin 0x1 Beef B/I L/O Ribeye ¼”/Down Beef B/I Strip 1x1 Beef B/I L/O Ribeye ¼”/UP Beef Striploin 0x1 Beef Lip On Ribeye ¼” 15/Down Beef Striploin 1x1 12/down Beef Lip On Ribeye ¼” 15/Up Beef Strip 1x1 12/up Beef Bnls Lip On Midrange 13/15.5 BEEF STRIPLOIN STEAKS BEEF RIBEYE STEAKS Beef Top Butt 11/down Beef Top Butt 11/up CHUCK Beef XT Top Butt Beef Bnls Top Butt Center Cut Beef Chuck Boneless BEEF TOP SIRLOIN STEAKS Beef Chuck Roll Beef Peeled Butt Tender Beef Chuck Clod Beef PSMO 5/down Beef Clod Tender Beef PSMO 5/Up Beef 2pieces Bnls Chuc Beef Butt Tender Fat On BEEF TENDERLOIN STEAKS ROUND Beef Gooseneck H/O Beef Inside Round STEAK PORTIONING Beef Rib Export 2x2 Light Natural Beef Inside Round ¼” Beef Ribeye Lip On Beef Inside Round ¼” SS Off Beef Shoulder Clod XT Beef 2Piece H/O Round ¼” w/ Pld Kn Beef Brisket Heavy Choice Beef Denuded Inside Round Beef Top Round Cap Off Beef Inside Round Cap-off Beef Round Steamship Beef Inside Round Cap-off Deveined Beef Top Sirloin Butt Beef Round Eye Beef Tri Tip Sirloin Beef Round Flat Silver Off Beef Sirloin Flat Meat Beef Peeled Knuckle Beef Tenderloin PSMO Beef Flat Iron Beef Flank Steaks BEEF FLAT IRON STEAKS Beef Short Loin Steaker BEEF STEAKS CUT TO SIZE GRIND **All other items are available upon request Beef 75/25% Fine Grind Beef 81/19% Fine Grind THIN MEAT Beef 85/15% Fine Grind Beef Chuck Tender Beef 93/07% Fine Grind Peeled Beef 80/20% Fine Grind Chuck Beef CC Split Back ribs Beef 86/14% Fine Grind Round Beef B/I Chuck Short Ribs Beef 90% Fine Ground Sirloin Beef B/I Rib Short Rib 9” Beef B/I Short Rib 7” ORGANIC NATURE'S Beef Ball Tip 2/Down Beef Ball Tip 2/Up HARVEST BEEF BALL TIP STEAKS Beef Ribeye Beef Tri Tip Untrimmed Beef Back Ribs Beef tri Tip Peeled Beef Tri Tip Fat On Beef Flat Meat Beef Tri Tip Defatted Beef Brisket Beef Top Round Cap Off Beef Brisket Commodity Beef tenderloin Runoff Beef Brisket Flat Beef Striploin Beef Pectoral Meat Beef Outside Skirts Beef Flank Steak Beef Flat Meat Beef Inside Skirt Beef Short Ribs Beef Outside Skirt Beef Flank Steaks Beef Peeled Outside Skirt Beef Lifter Meat Beef Cap Meat Beef Cube Meat BEEF ORGANIC STEAKS PRIME SELECT ANGUS ORGANIC CHOICE NO ROLL WAGYU NATURAL WAGYU BEEF Kobe Wagyu Beef New Zealand & Australian Burgers – Frozen Beef Ground (85/15%) – Frozen Tenderloin 5 lbs & up Sliders (2oz) – Frozen 0x1 Striploins Hot Dogs (4oz) Ribeye, Center-Cu Skirt Steaks (Inner), Peeled Hanger Steaks, Cleaned Teras Major Flank Steaks, Cleaned Short Rib B/I Short Ribs (Chuck, Boneless) **All other items are available upon request.

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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.
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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.
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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.
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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.
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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.
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Meat Seafood
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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.
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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.
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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).
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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).
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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.
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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.
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