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Product Guide Presenting a Superior Line of Food Service Products!

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Product Guide Presenting a Superior Line of Food Service Products! GGEORGE L. WELLS MEAT COMPANY PRODUCT GUIDE PRESENTING A SUPERIOR LINE OF FOOD SERVICE PRODUCTS! Our commitment to excellence is our tinually strive to meet our customers’ customers’ assurance of uncompro- expectations. Our goals are mising value, quality and service. reflections of the elite customer As the premiere center-of-the- base we are honored to serve. plate protein supplier in Pennsyl- George L. Wells Meat Company: vania, Delaware, New Jersey, Exclusively for Hotels, Restau- Maryland, and Washington D. C., we con- rants and Institutions. Since 1908 BEEF ....................................................... 2 FRANKS.................................................. 9 VEAL ....................................................... 4 SEAFOOD............................................. 10 GOAT ...................................................... 4 SHELLFISH............................................ 11 PORK ...................................................... 4 BEVERAGES ........................................ 13 LAMB ...................................................... 5 DAIRY PRODUCTS .............................. 14 CHICKEN ................................................ 6 OILS & VINEGAR ................................. 15 TURKEY.................................................. 6 PREPARED FOODS ............................. 16 CORNISH & GUINEA HENS ................... 6 SOUPS & SOUP BASE ........................ 16 OTHER GAME BIRDS ............................ 6 CRACKERS, CROUTONS DUCK & GOOSE .................................... 7 & ESCARGOT....................................... 17 OSTRICH ................................................ 7 TACO SHELLS & TORTILLAS ............. 17 FOWL & SMOKED POULTRY ................ 7 ORIENTAL NOODLES & RICE ............. 17 RABBIT ................................................... 7 PASTA................................................... 18 BUFFALO ................................................ 7 SPICES ................................................. 19 VENISON ................................................ 7 GARNISHES ......................................... 20 REPTILES ............................................... 7 CONDIMENTS / PC .............................. 20 WILD BOAR ............................................ 8 NUTS & MINTS ..................................... 20 SAUSAGE ............................................... 8 SAUCES, GRAVIES & PASTES ........... 21 BACON ................................................... 9 PASTRIES & MIXES ............................. 21 LUNCHEON MEATS ............................... 9 VEGETABLES ....................................... 22 HAM ........................................................ 9 FRUIT.................................................... 23 MEATBALLS, SCRAPPLE APPETIZERS & HORS D’OEUVRES ... 24 & WAFER STEAKS ................................. 9 CAVIAR, PUREES, PATES, MOUSSES & TRUFFLES ..................... 26 DESSERTS ........................................... 27 982 North Delaware Avenue • Philadelphia, Pennsylvania 19123 1-800-523-1730 • (215) 627-3903 • Fax: (215) 922-7648 • www.wellsmeats.com CUTS AVAILABLE IN PRIME, CHOICE, SELECT, BEEF CUTS NO ROLL & COMMERCIAL BEEF Strip, Boneless: 0x1: Whole or Cut FRESH & FROZEN USDA 1x1: Whole or Cut Beef Back Ribs Dry Aged or Dry Aged Cut Beef Back Ribs: Split, 2-Bone Skinned Suet Beef Bones: Whole or Cut Tender Peeled, Whole or Cut: Bone Marrow 5-Up or 190A Bone: Shin Cracked Tender Peeled Fix Roast Blade Meat; Deckle Tender, Hanging: As Is or Skinned Brisket: Fresh, 1st Cut Top Sirloin Butt: Whole, Hearts, or Cut or Nose Off Trimmings Chuck: 3-Way or 2-Way Boneless Tripe Chuck Clod Heart Tri-Tips: Whole or Trimmed Chuck Roll PROCESSED BEEF Chuck Shoulder Tender Chuck Top Blade Bolar Roast Flank Steak: Bulk Bottom Butt Steak Flank Steak: Indiv. Vac. Packed Broiler Steak Inside Skirt Bracciole Knuckles Cubes Liver: S&D or Sliced Ground Beef: Regular, Special London Broil Ground Hamburger Patties Beef Ox Tails: Whole or Cut Ground Wellsburgers Ribeye, Whole, Center Cut Filet Steak: or Barrell T&S: CC, GLW, EE or Rope-Off Ribeye, Cap (Calotte) Filet Head Steak Rib Export: Whole or Center Cut Filet Tails: Sized or Random Round: Bottom, Eye or Flat Filet Tips Round Top: S&T Net or Gross Flat Iron Steak Round Top: Denuded Cap-On, Liver: 4 oz. or 6 oz. – 10 lb. Single Muscle or Beef Barron Manhattan Steak Round: Whole Ranch Steak Round: Steamship or Buffet Rib Steak: Bone-In or Boneless Round: Mini or Mini Boneless Rib Steak: Frenched (Cowboy) Short Loin Trimmed 0x1: Short Ribs: 3-Bone; 2-Bone; Whole or Cut or 1-Bone Royal; Boneless Short Loin Super Trim Shoulder Tender Short Ribs, Bone-In or Boneless: Sirloin Cubes Shoulder Clod Sirloin Top Butt Steak, T&S Special Trimmings Strip Steak: Strip, Bone-In Shells: Whole or Cut Boneless: CC or EE Bone-In or Dry Aged CC End Steak or Pin Bone Stroggonoff WELLS’ WARRANTY Swiss Steak These Steaks have been freshly hand cut product a maximum shelf life, without freez- T-Bone Steak by our Journeyman Butchers from aged ing, of eight days under proper refrig- Porterhouse Steak Western corn fed beef. They have been eration. Consequently, these steaks skillfully trimmed to our own rigid speci- are unconditionally guaranteed by the fications to insure maximum yield and George L. Wells Meat Co. consistent uniformity for our customers. Sincerely; In addition, the special wrapping insures the James Conboy, President 2 CERTIFIED ANGUS BEEF TO DRIED BEEF CERTIFIED ANGUS BEEF T-Bone Steak Fresh Brisket Top Sirloin Steak, T&S: CC Chuck Clod Heart FURTHER PROCESSED C.A.B. Chuck Top Blade Cooked Corned Beef Brisket Chuck Shoulder Tender Cooked Corned Beef Brisket, 1st Cut Flank Steak Cooked Corned Bottom Round Ribeye: Whole, Center Cut, Barrel Pastrami Rib Export: Whole, Center Cut Raw Corned Beef Brisket Round: Bottom, Top, Barron or Raw Corned Beef Brisket, 1st Cut Eye Flat Round Top: S&T, Denuded Cap-On, Top Round, Cooked Cap-Off, Single Muscle, KOBE BEEF or Beef Barron Flank Steak Short Loin Trimmed 0x1: Whole or Cut Ribeye Shoulder Clods Strip 0x1 Special Trim Tender Peeled Steamship Round: Whole Top Sirloin Butt Strip, Bone-In Shells: Whole, Cut, Dry Aged or Dry Aged-Cut PROCESSED KOBE BEEF Strip, Boneless: Ground Kobe 0x1: Whole or Cut Hamburger Patties, 8 oz. 1x1: Whole or Dry Aged Franks, 5-1 (Whole or Cut) Steak-Ready DRIED BEEF Tender Peeled: Frizzling 5-Up: Whole & Cut Sliced 190A: Whole & Cut Knuckle Fix For Roast Tri Tips: Regular or Trimmed Top Sirloin: Flap, Butt, Butt-Cut, Butt Peeled or Heart PROCESSED C.A.B. Cubes Ground Beef, Regular or Special George L. Wells Meat Co. is proud to offer Certified Angus Beef, certi- fied by the USDA with such strict standards that only 7 out of 100 cattle Ground Hamburger Patties make the grade. Now that’s tasty beef! Ground Wellsburgers: Sized to Order For more information and recipes, visit these industry websites: Filet Steak: • Certified Angus Beef Program .............................. www.cabprogram.com T&S: CC, GLW, EE or Rope-Off • National Cattleman’s Association .................................. www.cowtown.org Filet Head Steak Filet Tails: Sized or Random Filet Tips Flat-Iron Steak Porterhouse Steak Ranch Steak Rib Steak: Boneless, Bone-In or Frenched (Cowboy) Shoulder Tender Strip Steak, Boneless: CC, EE, End, Dry Aged CC or Pin Bone Strip Steak, Bone-In: CC Swiss Steak 3 VEAL TO PROCESSED PORK VEAL Cutlets (GF, MF, FF or Natural): As Is, CIX, PP or Top Round Brains Eye Round: PP Breast: Bone-In or Boneless Cutlets, Pounded: Brisket Leg Bones: Whole or Cut Top Round Calf Feet: Whole or Split Ground Veal Cheeks Osso Bucco Eye Rounds, FF: Whole, Cut or Pinned Patties, Raw – 10 lb. or 12 lb. Hearts Breaded, 4 oz. or 5.3 oz. Hips Unbreaded: 4 oz. or 6 oz. – 10 lb. Kidneys 5.3 oz. – 10 lb. or 12 lb. Leg (GF, MF, FF or Nature): St. Louis Ribs TBS, Block or Top Round Scallopine Loin, Baby T-Bone: Bone-In Stroganoff or Boneless Tender Medallions: MF or FF Loin: Full or Full Split VEAL CARE & STORAGE Veal for Stew Boneless: 0x1 & 1x1 Refrigerate veal as soon as Trimmed: FF Whole, Split or Cut possible in the coldest part of the GOAT refrigerator. Unopened, pre- GF Whole or Cut packaged fresh veal may be Liver, Regular or FF: Boneless Goat Cubes stored for 1 to 2 days. S&D, Cut Gross or Net Whole Goat Properly packaged, veal can be frozen as long as 6 to 9 months, Neck Roast depending upon cut and freezer Rack: 6 Bone, CB-Out, Cut, PORK condition. Freeze quickly and Split, or Frenched store at 0º F or below. FRESH PORK Rack, Chop Ready: Three methods can be used to Bones, Hocks: Fresh or Smoked thaw frozen veal. The best 6 Bone or 7 Bone: Whole or Cut Boston Butt: Bone-In or method is to defrost veal in the Ribeye, Boneless: 1x1 or 0x0 refrigerator in its original wrap- Boneless (BRT or Seasoned) ping. Gauge defrosting time fro Shins Casing ground veal by the package Shoulder : Regular or Boneless Caul Fat thickness. Sweet Breads Fat For more information about veal contact the Sweet Bread Hearts Beef Industry Council, Chicago, IL. Fatback Tender, MF or FF: Whole or Cut Fresh Ham: Bone-In, Boneless, Tender Tails: FF BRT & Boneless Seasoned Tongue Liver Trimmings Loin: Bone-In, Boneless, BRT & Cut NEW ZEALAND VEAL Loin, Center Cut or Smoked: Bones Bone-In, Boneless, BRT or Cut Loin Eye, Boneless – 6-8 oz. Loin Ends Rack, Frenched – 16/18 oz. Salt Pork Ribs: Back, St. Louis or Spare PROCESSED VEAL Shoulder: Bone-In, Boneless or Picnic Baby T-Bone Chops Stomach Bacon Tenders:
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