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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 -
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. -
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 -
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 -
Download Date 05/10/2021 19:49:53
Indigenous Health Systems: An Emergent Yaqui- Centered Framework for Public Health Practice Item Type text; Electronic Dissertation Authors Oré de Boehm, Christina E. Publisher The University of Arizona. Rights Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author. Download date 05/10/2021 19:49:53 Link to Item http://hdl.handle.net/10150/627745 INDIGENOUS HEALTH SYSTEMS: AN EMERGENT YAQUI-CENTERED FRAMEWORK FOR PUBLIC HEALTH PRACTICE by Christina E. Oré de Boehm ______________________________________ Copyright © Christina E. Oré de Boehm 2018 A Dissertation Submitted to the Faculty of the MEL AND ENID ZUCKERMAN COLLEGE OF PUBLIC HEALTH In Partial Fulfillment of the Requirements For the Degree of DOCTOR OF PUBLIC HEALTH In the Graduate College THE UNIVERSITY OF ARIZONA 2018 STATEMENT BY AUTHOR This dissertation has been submitted in partial fulfillment of the requirements for an advanced degree at the University of Arizona and is deposited in the University Library to be made available to borrowers under rules of the Library. Brief quotations from this dissertation are allowable without special permission, provided that an accurate acknowledgement of the source is made. Requests for permission for extended quotation from or reproduction of this manuscript in whole or in part may be granted by the copyright holder. SIGNED: Christina E. Oré de Boehm - 3 - ACKNOWLEDGEMENTS I would like to acknowledge the Traditional Authorities of the 1st and 2nd Cabeceras for the eight Yaqui pueblos who approved this study and my presence in the Yaqui communities. -
All About Meat in Spanish.Pdf
NUESTRAS RAÍCES Y NUESTRAS BOTAS, PLANTADAS EN LA TIERRA La marca Certified Angus Beef ® fue creada por agricultores y ganaderos con la pasión de ofrecer carne de res de grandioso sabor. Durante casi 40 años, estas familias de agricultores y ganaderos han representado los cimientos de la marca. • La única marca propiedad de la American Angus Association® • Sin fines de lucro, creada para incrementar la demanda de la carne de res de alta calidad • La marca apoya a los productores y ganaderos locales en toda la Unión Americana DEBAJO DEL SOMBRERO VAQUERO Los productores son un grupo independiente, llenos de habilidades, que viven y trabajan la tierra en las comunidades rurales de los Estados Unidos. En tanto que cada uno es diferente y toma decisiones enfocadas a su granja en particular, colectivamente dibujan un panorama del productor estadounidense “promedio”. El productor PROP N IED EL TAMAÑO estadounidense O A S D S E PROMEDIO DEL A S promedio tiene J 40 F N CABEZAS A HATO ES DE A M R I G L I S A A R L E S E 58 D años de edad 56% 64% de las granjas han de los productores estado en manos de la esperan transferirla a la misma familia desde siguiente generación hace tres generaciones CURSO BEEF 101: UNA GUÍA PARA PRINCIPIANTES No pasará mucho tiempo antes de que usted domine la terminología y pueda hablar como un ganadero de antaño. A continuación aparecen algunos puntos clave: CRECIMIENTO Y NUTRICIÓN DEL GANADO LECHE FORRAJE GRANOS Nacimiento 80 lb. (36 kg) Destete 600 lb (272 kg) Finalización 900 lb (409 kg) Sacrificio 1,400 lb (636 kg) -
See Full Menu
BOTANAS - CHIPS & DIPS - appetizer ¡Uno no es ninguno! BEAN AND CHEESE NACHOS Tortilla chips topped with beans, American cheese, CHILE CON QUESO jalapenos, guacamole and sour cream...9.95 Small...6.95 | Large...9.95 With ground beef...+1.75 | with Fajita...+2.50 NACHOS BONITOS Beef or chicken fajitas, beans, cheese, pickled jalapenos, QUESO A LA PARILLA guacamole and sour cream. Melted Monterey Jack Cheese, mushrooms, bell peppers and onions served with pico de gallo. Chicken...13.95 | Beef...14.95 | Shrimp...14.95 Chicken Fajita...12.95 | Beef Fajita...13.95 NACHOS COMPUESTOS (3) Shrimp brochette…14.95 Ground beef, beans, cheese, jalapenos, guacamole and QUESO FLAMEADO sour cream...10.75 Melted Chihuahua and Monterey Jack Cheese GUACAMOLE SALAD blended with Mexican sausage (chorizo)...10.95 The perfect blend of avocados, tomatoes, onions and mexican spices made to order. Small...5.95 | Large...9.75 QUESADILLA DELUXE Monterey Jack Cheese, onions, mushrooms, bell peppers Soup & Salads and diced beef, chicken fajita or shrimp. Chicken Fajita...12.95 | Beef Fajita...14.95 Shrimp...14.95 CALDO DE RES Fresh Homemade vegetable soup with beef shank and QUESADILLAS (PIRATA) rice...Small...9.95 | Large...11.95 (3) Deep fried filled with cheese tortillas, served with refried beans and guacamole salad. CALDO DE POLLO Chicken Fajita...13.25 | Beef Fajita...14.25 Fresh Homemade vegetable soup with chicken and rice. Small...9.75 | Large...11.50 QUESADILLAS DE TROMPO (GRINGA) (3) Juicy pieces of pork deep fried cheese tortillas served MENUDO with refried beans and guacamole salad...13.25 Our house speciality beef tripe soup. -
Product Catalog 2
801-972-4114 Harvest Food Distributors Salt Lake City Product Catalog 2 Table of Contents Third Party Audit Compliance 3 Sales Contact Information 4 Corporate Overview 5 - 6 Beef 7 - 11 Pork 12 - 14 Poultry 15 - 17 Seafood 18 - 20 Processed Meats 21 - 23 Hispanic Specialties 24 - 27 Cheese 28 - 29 801-972-4114 Harvest Food Distributors Salt Lake City Product Catalog 3 801-972-4114 YOUR SALT LAKE CITY SALES TEAM IS HERE TO HELP SALES DEPARTMENT EXT E- mail @harvestmeat.com Armando Sanchez - Sales Associate (English/ Spanish) 7942 asanchez Craig Fullmer - Buyer 7945 cfullmer Craig Yeaman - Sales Manager 7946 cyeaman Erendira Castaneda - Sales Associate (English/ Spanish) 7948 ecastaneda Ken Warner - General Manager 7950 kwarner Luz Diaz - Sales Associate (English/ Spanish) 7943 ldiaz Lynn Schilling - Sales Associate 7951 lschilling Matthew Ray- Sales Associate 7954 mray Miguel Lugo - Will Call Sales (English/ Spanish) 7958 mlugo Rosa Carter - Branch Manager 7955 rcarter Yvette Estrada- CSR (English/ Spanish) 7956 yestrada 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. Cash & Carry 1972 S. 4370 West, Unit B, Salt Lake City, UT 84104 Hours: 7AM—3:30PM ~ *Credit cards accepted* A Proven History of Growth ~ Distribution Centers Nationwide San Diego Salt Lake City Phoenix Los Angeles Orlando San Francisco Kansas City Portland Denver Dallas 801-972-4114 Harvest Food Distributors Salt Lake City Product Catalog 4 Call Today - 801-972-4114 Harvest Food Distributors Corporate Overview – A Solid Infrastructure Specialized full line distributor. -
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 COFFEE 6611388 COFFEE CAPPUC FRENCH VA 6/2LB DOUWEGB 7758030 SAUCE CHOCOLATE SEMISWE 4/63 OZ FONTNA 2760486 COFFEE CAPPUC WHT CHOC 6/2 LB DOUWEGB 9021411 DRINK MIX HORCHATA 1/25 LB LYON M DISP DRNK MX FF 0115279 DRINK BASE CAFFIOCO 2/64 OZ TORANI CARBONATED BEVR 0132787 DRINK BASE CAFFIOCO LAT 2/64 OZ TORANI 4090379 SYRUP CHERRY COKE BIB 1/5 GAL COCACOL 0115295 DRINK BASE MANGO FRUSIA 2/64 OZ TORANI 4090593 SYRUP COKE CLASSIC 5X1 1/5 GAL COCACOL 0115303 DRINK BASE MIXED BRY FR 2/64 OZ TORANI 4213377 SYRUP COKE DIET CAF-FRE 1/5 GAL COCACOL 0115345 DRINK BASE PEACH FRUSIA 2/64 OZ TORANI 4273546 SYRUP COKE DIET 5.5X1 B 1/5 GAL COCACOL 0115311 DRINK BASE PINA COLADA 2/64 OZ TORANI 4273553 SYRUP DR PEPPER BIB 1/5 GAL DR PEPR 0115329 DRINK BASE RASP FRUSIA 2/64 OZ TORANI 5198395 SYRUP FRUIT PUNCH BIB F 1/5GAL HI C 0115337 DRINK BASE STWBEY FRUSI 2/64 OZ TORANI 8856122 SYRUP LEMONADE BIB 1/5GAL MINMAID 4138657 DRINK MIX BLACK CHERRY 12/24 OZ SAHAR B 9683509 SYRUP LEMONADE LIGHT 1/2.5GAL MINMAID 4138590 DRINK MIX FRUIT PUNCH 12/24 OZ SAHAR B 5022850 SYRUP LEMONADE PINK POP 1/5GAL HI C 4060521 DRINK MIX FRUIT PUNCH D 12/2 GAL CRYS LT 4320214 SYRUP MELLO YELLOW 5X1 1/5 GAL COCACOL 4138616 DRINK MIX GRAPE 12/24 OZ SAHAR B 6884464 SYRUP ORANGE 5X1 BIB 1/5 GAL FANTA 4138632 DRINK MIX LEMONADE 12/24 OZ SAHAR B 9090739 SYRUP PIBB XTRA BIB 1/5 GAL COCACOL 4800807 DRINK MIX LEMONADE 15/2 GAL CTRYTIM 5409115 -
The Pennsylvania State University the Graduate School College Of
The Pennsylvania State University The Graduate School College of Agricultural Sciences VEGETARIANISM IN A MEAT LANDSCAPE A CASE STUDY OF VEGETARIANS IN LA PLATA, ARGENTINA A Thesis in Rural Sociology by Anne DeLessio-Parson © 2013 Anne DeLessio-Parson Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science August 2013 The thesis of Anne DeLessio-Parson was reviewed and approved* by the following: Anouk Patel-Campillo Assistant Professor of Rural Sociology Thesis Advisor C. Clare Hinrichs Professor of Rural Sociology Rural Sociology Graduate Program Coordinator Carolyn Sachs Professor of Rural Sociology Head of Women’s Studies Department *Signatures are on file in the Graduate School ii ABSTRACT Eating represents more than a biological function: it is an act influenced by markets, conditioned by individual beliefs and family traditions, and firmly embedded in social relations. Vegetarianism in the West is an area where these tensions come into play. It is frequently conceptualized as an individual-level decision driven by concerns for animal rights, personal health, the environment, world hunger, and spirituality. However, because meals are often shared experiences, vegetarianism decisively affects friendships and family relationships. Little is known about the social implications of such dietary change, particularly outside of advanced industrialized countries. Even less is known about vegetarianism in Argentina, where beef consumption has historically been the world’s highest and the culinary tradition of the asado (≈ barbecue) forms an integral part of the national identity. This case study adopts a qualitative approach to examine vegetarianism as it is practiced in a meat-dominant cultural context of the Global South. -
MF3173S Secando Carne En Casa En Forma Segura
Secando Carne en Casa en Forma Segura Secar (o deshidratar) es el método de conservación de ali- • Descongele la carne congelada en el refrigerador, no en mentos más antiguo y más común en el mundo entero. La el mostrador de la cocina. tecnología de enlatados tiene menos de 200 años de edad, y • Deje la carne adobar en el refrigerador. No guarde el la congelación se convirtió en un método práctico durante adobo para usarlo de nuevo. Los adobos se utilizan el siglo pasado, cuando la electricidad se hizo disponible para ablandar y dar sabor a la carne seca antes de des- ampliamente. La tecnología de secar alimentos es a la vez hidratarla. simple y de fácil acceso para la mayoría de las culturas del La cecina o charqui se puede hacer de casi cualquier carne mundo. magra, incluyendo carne de res, cerdo, venado o pechuga de El principio científico de la deshidratación de alimentos es pavo ahumada. Las aves de corral sin procesar no se reco- el eliminar la humedad a un punto donde el crecimiento miendan para preparar cecina debido a la textura y el sabor microbiano (bacterias, levaduras y moho) y las reacciones del producto acabado. químicas (deterioro enzimático) no pueden cambiar el Cuando prepare cecina de alimentos de caza silvestres, alimento durante el almacenamiento. La comida se contrae, recuerde que la ubicación de la herida y la habilidad del llega a tener un peso ligero y es más fácil de almacenar. cazador pueden afectar la seguridad de la carne. Si el Las enfermedades debidas a Salmonella y E. -
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