DOCSLIB.ORG

Food Service & Retail

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Food Service & Retail FOOD SERVICE & RETAIL PRODUCT GUIDE E.1 | 2018 SAUSAGE THAT LINKS PEOPLE TOGETHER® Klement’s Sausage is made with the highest quality meats and spices in small batches to ensure consistent, great taste every time. We pride ourselves in the finest Old World flavors crafted from authentic European recipes passed down for generations. Our wide variety of products are great anytime for any occasion. BULK SAUSAGE Bulk Fresh Sausage Code Description Box Pack Code Description Box Pack 4433 Polish 3-1, 9˝ 4/2.5# 10 lb 4721 Brat Patty 4-1 IQF 4/2.5# 10 lb 4380 Italian Frozen 4-1, 6˝ 4/2.5# 10 lb 4610 Brat Frozen Bulk 4-1, 6˝ 4/2.5# 10 lb Smoked/Cooked Bulk Natural Casing Sausage Code Description Box Pack Code Description Box Pack 5200 Smoked Cheddar Bratwurst 5-1, 5.5˝ 12 lb 5860 Cooked Coarse Brat 4-1, 6˝ 10 lb 5756 Smoked Kielbasa 9" loop 12 lb 5850 Cooked Coarse Brat 5-1, 5.5˝ 10 lb 5453 Cooked Italian 3-1, 7˝w 10 lb 5867 Backyard Selects® Cooked Bratwurst 5-1, 5.5˝ 10 lb 5468 Cooked Italian Hot 3-1, 7˝ 10 lb 5853 Cooked Brat Coarse 3-1, 7˝ 10 lb Old Fashioned Deli Ring Bologna 5857 Cooked Brat Coarse 3-1, 9˝ 10 lb 8010 Grilled Backyard Bratwurst® 5-1, 5.5˝ 10 lb Code Description Box Pack 6160 Ring Bologna 10 lb 2 FOOD SERVICE ROLLER GRILL READY Smoked Pork & Beef Skinless Wieners Smoked All Beef Skinless Wieners Code Description Box Pack Code Description Box Pack 7000 Wieners 10-1, 6˝ 10 lb 7300 Chicago Wieners 6-1,6˝ 10 lb 7020 All American Wieners 5-1, 7˝ 10 lb 7302 Chicago Wieners 8-1, 6˝ 10 lb 7030 Wieners 6-1, 6˝ 10 lb 7304 Chicago Wieners 4-1, 7˝ 10 lb 7307 Chicago Wieners 5-1, 7˝ 10 lb School Formulation Statements Available Code Description Box Pack Code Description Box Pack 7252 All Beef Frankfurter Lower Sodium 8-1, 6˝ 10 lb 7896 Cheddar Bratwurst Lower Sodium 8-1, 6˝ 10 lb 7140 Pork & Beef Frankfurter Lower Sodium 8-1, 6˝ 10 lb 7360 Bratwurst Lower Sodium 8-1, 6˝ 10 lb Skinless Brats Smoked Skinless Cheddar Bratwurst Code Description Box Pack Code Description Box Pack 7421 Cooked Brat 5-1, 6˝ 10 lb 7890 Cheddar Bratwurst 5-1, 6˝ 10 lb Smoked Skinless Polish Skinless Italians Code Description Box Pack Code Description Box Pack 7531 Polish 5-1, 6˝ 10 lb 7730 Cooked Italian 6-1, 6˝ 10 lb 7550 Jalapeño Polish 5-1, 6˝ 10 lb 7580 Polish 6-1, 6˝ 10 lb FOOD SERVICE 3 DELI MEATS Slicing Loaves & Ethnic Loaves Sectioned & Formed Beefs Code Description Box Pack Code Description Box Pack 1141 Bologna F.S. CW 23 lb CW 2120 Cooked Beef F.S. 35% CW 25 lb CW 3261 Cotto Salami F.S. CW 25 lb CW Ring Bologna Vac Pac Code Description Box Pack 6130 Coarse Ring Bologna 14oz 10.5lb 6250 No Garlic Ring Bologna 14oz 10.5lb BREAKFAST LINKS/PATTIES Institutional Raw Breakfast Sausage Code Description Box Pack 4483 Buffet Patty 4oz IQF 10 lb SAUSAGE TOPPINGS Raw Bulk Italian Sausage Code Description Box Pack 4700 Italian Frozen EW 20 lb 4 FOOD SERVICE SNACK STICKS & BITS 8oz Snack Sticks Code Description Box Pack Code Description Box Pack 0173 8oz Honey Ham Snack Stick 6 lb 3411 8oz Original Snack Stick 6 lb 3394 8oz Cracked Pepper Turkey Snack Stick 6 lb 3410 8oz Beef Snack Stick 6 lb 3392 8oz Pepper Jack Turkey Snack Stick 6 lb 3409 8oz Hot Snack Stick 6 lb 3412 8oz Teriyaki Snack Stick 6 lb 3413 8oz Sriracha Snack Stick 6 lb 8oz Refrigerated Snack Sticks Code Description Box Pack Code Description Box Pack 3322 8oz Hot Snack Stick 6 lb 3320 8oz Original Snack Stick 6 lb 3321 8oz Beef Snack Stick 6 lb 3.5oz Snack Sticks Code Description Box Pack Code Description Box Pack 3266 3.5oz Teriyaki Snack Stick Display Box 2/2.63 lb 3428 3.5oz Honey Ham Snack Stick Display Box 2/2.63 lb 3267 3.5oz Original Snack Stick Display Box 2/2.63 lb 1oz Vending Pack Snack Sticks Code Description Box Pack Code Description Box Pack 3286 1o z Orig in al & Ched da r Cheese Stic ks 4.69 lb 3262 1oz Original Snack Sticks 4.69 lb 3287 1oz Hot & Jalapeno Cheddar Cheese Sticks 4.69 lb 3278 1oz Hot Snack Sticks 4.69 lb 3288 1oz Cracked Pepper Turkey & Gouda 4.69 lb 3279 1oz Cracked Pepper Turkey Snack Sticks 4.69 lb Cheese Sticks 26ct Snack Sticks Display Boxes - 2 Count Code Description Box Pack Code Description Box Pack 3164 0.8oz Cracked Pepper Turkey Snack Stick 26ct Box 2/1.3 lb 3051 0.8oz Beef Snack Stick 26ct Box 2/1.3 lb 3179 0.8oz Pepper Jack Turkey Snack Stick 26ct Box 2/1.3 lb 3052 0.8oz Honey Ham Snack Stick 26ct Box 2/1.3 lb 3370 0.8oz Sriracha Snack Stick 26ct Box 2/1.3 lb 3053 0.8oz Teriyaki Snack Stick 26ct Box 2/1.3 lb 3062 0.8oz Hot Snack Stick 26ct Box 2/1.3 lb 3054 0.8oz Original Snack Stick 26ct Box 2/1.3 lb 50ct Snack Sticks Display Boxes - 2 Count Code Description Box Pack Code Description Box Pack 3233 0.8oz Beef Snack Stick 50ct Box 2/2.5 lb 3213 0.8oz Hot Snack Stick 50ct Box 2/2.5 lb 100ct Snack Sticks Refill Boxes 8oz Snack Bits Code Description Box Pack Code Description Box Pack 3232 0.8oz Beef Snack Stick 100ct Fill Box 5 lb 0082 8oz Beef Bits 4.5 lb Bulk Snack Sticks Code Description Box Pack Code Description Box Pack 3222 24oz Original Snack Stick 9 lb 3221 24oz Beef Snack Stick 9 lb 0177 24oz Honey Ham Stick 9 lb 3230 Beef Snack Stick 2/3 lb Bulk Snack Bits Code Description Box Pack Code Description Box Pack 3235 24oz Beef Snack Bits 9 lb 0175 Honey Ham Snack Bits 2/5 lb FOOD SERVICE & RETAIL 5 RETAIL PRODUCTS SUMMER SAUSAGE 5oz Summer Sausage Code Description Box Pack 3702 5oz Beef Summer Sausage (24 count) 10.5 lb 3687 5oz Beef Summer Sausage (80 count) 25 lb 3693 5oz Cajun Style Beef Summer Sausage (24 count) 10.5 lb 3688 5oz Cajun Style Beef Summer Sausage (80 count) 25 lb 3689 5oz Hot & Spicy Beef Summer Sausage (80 count) 25 lb 3182 5oz Cracked Pepper Turkey Semi Dry Sausage (80 count) 25 lb 3690 5oz Hot and Spicy Beef Summer Sausage (24 ct display tray) 7.5 lb 3183 5oz Cracked Pepper Turkey Semi Dry Sausage (24ct display tray) 7.5 lb 3703 5oz Beef Summer Sausage (24ct display tray) 7.5 lb 12oz Summer Sausage Code Description Box Pack 3176 12oz Pepper Jack Summer Sausage 12 lb 3840 12oz Garlic Summer Sausage 12 lb 3830 12oz Original Summer Sausage 12 lb 3820 12oz Beef Summer Sausage 12 lb 3819 12oz Jalapeño Summer Sausage 12 lb 3556 12oz Cheddar Summer Sausage 12 lb 16oz - 24oz Summer Sausage Code Description Box Pack 0511 1 lb Thuringer 12 lb 3390 1 lb Double Smoked Beef Summer Sausage 12 lb 3131 24oz Original Summer Sausage 24 lb 2 lb Summer Sausage Code Description Box Pack 0766 2 lb Original Summer Sausage 32 lb 0757 2 lb Garlic Summer Sausage 32 lb 0756 2 lb Beef Summer Sausage 32 lb 3 lb Summer Sausage Code Description Box Pack 0759 3 lb Original Summer Sausage 27 lb 6 RETAIL COOKED & SMOKED SAUSAGE Natural Casing Cooked & Smoked Dinner Links Code Description Box Pack Code Description Box Pack 5080 14oz Cooked Bratwurst 10.5 lb 5595 14oz Italian Sausage 10.5 lb 5212 14oz White Cheddar Bratwurst 10.5 lb 5660 14oz Uncured Polish 10.5 lb 5215 14oz 4 Cheese Smoked Sausage 10.5 lb 5520 14oz Uncured Polish with Beer&Cheese 10.5 lb Stadium Choice Dinner Links Code Description Box Pack Code Description Box Pack 5730 1.25 lb Old Fashioned Frankfurters N/C 10 lb 5202 1.5 lb Cheddar Bratwurst N/C 12 lb 5790 1.5 lb Cooked Bratwurst N/C 12 lb Beef Franks Code Description Box Pack Code Description Box Pack 5340 12oz Jumbo Chicago Dogs 5-1 9 lb 5341 12 oz Chicago Dogs 10-1 9 lb Ring Bologna Code Description Box Pack Code Description Box Pack 6130 Coarse Garlic Ring Bologna 14oz 10.5 lb 6250 Original Ring Bologna 14oz 10.5 lb 6200 Beef Ring Bologna 14oz 10.5 lb Natural Casing Cooked & Smoked Loops Cocktail Smokies Code Description Box Pack Code Description Box Pack 5745 14oz Andouille Sausage Loop N/C 10.5 lb 5735 14oz Cocktail Smokies 10.5 lb 5750 14oz Polish Kielbasa Sausage Loop N/C 10.5 lb 5720 14oz Smoked Sausage Loop N/C 10.5 lb FRESH SAUSAGE Fresh Dinner Sausage Code Description Box Pack Code Description Box Pack 4330 1 lb Bratwurst 12 lb 4081 2.5 lb Bratwurst 20 lb 4770 1 lb Beer Bratwurst 12 lb 4313 2.5 lb Beer Bratwurst 20 lb 4790 1 lb Mild Italian 12 lb 4091 2.5 lb Italian 20 lb 4900 1 lb Hot Italian 12 lb 4433 2.5 lb Polish 10 lb 4261 1.25 lb Polish 11.25 lb 4805 15 oz Chorizo 18.75 lb Fresh Breakfast Links Code Description Box Pack Code Description Box Pack 4461 12oz Original Breakfast Pork Link 9 lb 4484 12oz Maple Breakfast Pork Link 9 lb Fresh Ground Code Description Box Pack Code Description Box Pack 4532 12oz Ground Hot Italian 9 lb 4810 12oz Ground Italian 9 lb RETAIL 7 FLOOR DISPLAYS Snack Sticks Displays Code Description Box Pack 3369 8oz Snack Sticks Display (72 count) 36 lb 3241 0.8oz Snack Sticks Variety Shipper 11.7 lb Snack Stick and Summer Sausage Displays Code Description Box Pack 3458 8oz Snack Sticks and 12oz Summer Sausage Display (63 count) 38.25lb 3939 8oz and 12oz Variety Pallet 920lb Summer Sausage Displays Code Description Box Pack 3914 12oz Summer Sausage Display (54 count) 40.5lb FOOD SERVICE & RETAIL 3144 24oz Original Summer Sausage Pallet ( 64 cases) 1536 lb 0768 2 lb Original Summer Sausage Pallet (36 cases) 1152 lb 0752 2 lb Beef Summer Saus age P allet ( 36 cases ) 1152 lb PRODUCT GUIDE KLEMENT SAUSAGE CO., INC.
Load more

Recommended publications
  • Behind the Charcuterie Board
    Behind the Charcuterie Board SID WAINER & SON We present to you an exquisite collection SALAMI of premium charcuterie specialties that are sure to adorn your cheese and charcuterie JANSAL VALLEY boards and drive deep savory flavor into WILD BOAR SALAMI culinary creations of your choice. 100% Texas wild boar meat, mixed with fresh herbs and wine for an authentic If you are in search of an item that you do Mediterranean flavor. not see within the following presentation, #346360 6/5.5 oz please do not hesitate to contact us. It will JANSAL VALLEY be our pleasure to find it for you. CURED DUCK SALAMI 100% duck meat with red wine and black peppercorns, aged for 2 months. Bon appétit, #346370 6/6 oz Sid Wainer & Son CREMINELLI BAROLO SALAMI Uncured Italian salami, made with Barolo red wine and crafted without the use of artificial ingredients. #349120 9/5.5 oz CREMINELLI FINOCCHIONA SALAMI Coarsely ground salami mixed with organic fennel and spices, crafted without artificial ingredients. #349140 3/2.75 lb CREMINELLI SOPRESSATA SALAMI Uncured Italian salami, with no artificial ingredients, using a northern Italian recipe with garlic and wine. #349150 9/5.5 oz CREMINELLI SOPRESSATA TARTUFO SALAMI Uncured Italian salami, infused with black JANSAL VALLEY summer truffles and crafted without the use SWEET BABY SOPRESSATA of artificial ingredients. Crafted from coarsely ground premium pork #349180 9/5.5 oz and made without the use of additives or fillers. Each piece is dry aged for a minimum of 30 days DOMAINE DE PROVENCE to develop a firm texture and well-balanced SAUCISSON SEC SALAMI savory taste.
    [Show full text]
  • 1 Dry-Fermented Sausages and Ripened Meats: an Overview, 3 Fidel Toldrá and Y.H
    Handbook of Fermented Meat and Poultry Handbook of Fermented Meat and Poultry Second Edition Editor-in-Chief Fidel Toldrá Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain Consulting Editor Y. H. Hui Science Technology System, West Sacramento, CA, USA Associate Editors Iciar Astiasarán Department of Food Science, Nutrition and Physiology, University of Navarra, Pamplona, Spain Joseph G. Sebranek Food Science and Human Nutrition, Iowa State University Ames, IA, USA Règine Talon INRA, UR454 Microbiologie, Saint-Genès Champanelle, France This edition first published 2015 © 2015 by John Wiley & Sons, Ltd Registered office: John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial offices: 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 111 River Street, Hoboken, NJ 07030-5774, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Designations used by companies to distinguish their products are often claimed as trademarks.
    [Show full text]
  • Open Mckinney Thesis 4 1.Pdf
    The Pennsylvania State University The Graduate School College of Agricultural Sciences INVESTIGATION OF FOOD SAFETY PARAMETERS FOR FERMENTED SEMI-DRY AND DRY SAUSAGE PRODUCTS A Thesis in Animal Science by Samantha R. McKinney 2017 Samantha R. McKinney Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science May 2017 The thesis of Samantha R. McKinney was reviewed and approved* by the following: Jonathan A. Campbell Assistant Professor of Animal Science Extension Meat Specialist Thesis Advisor Catherine N. Cutter Professor of Food Science Food Safety Extension Specialist – Muscle Foods Nancy M. Ostiguy Associate Professor of Entomology Terry D. Etherton Distinguished Professor of Animal Nutrition Head of the Department of Animal Science *Signatures are on file in the Graduate School ii ABSTRACT Fermentation and drying are two methods utilized by humans for thousands of years to preserve food. Fermented semi-dry and dry sausages are safe, ready-to-eat (RTE) meat items produced using strict government regulations. One of these regulations requires meat processing establishments to create and have a scientifically-validated Hazard Analysis Critical Control Point (HACCP) plan. HACCP plans are validated utilizing a combination of data collected in the plant and scientific literature to ensure that process controls exist for identified food safety hazards. When little or incomplete data exists for very specific products or processes, challenge studies may be conducted to investigate the safety of the processes used to produce the food item. Three experiments were conducted to determine the effects of varying fermented semi-dry and dry sausage production parameters on the reduction of three pathogenic bacteria: E.
    [Show full text]
  • Summer Sausage a Walton's Favorite Recipe
    SUMMER SAUSAGE A WALTON'S FAVORITE RECIPE MEAT: 25 lbs. of 80/20 Beef Trim or 18 lbs. Venison and 7 lbs. Pork Fat INGREDIENTS: 1 Bag Excalibur Summer Sausage Seasoning (for 25 lbs. of meat) 1 Bag Sure Cure (1 oz. cure package is included with seasoning) 2 lbs. Ice Cold Water 6 oz. Sure Gel Binder or 12 oz. Soy Protein Blend Optional: 2.5 lbs. Hi-Temp Cheese Optional: 4 oz. Encapsulated Citric Acid (Gives the traditional "tang" flavor and eliminates the need to hold for 12 hours) WWW.WALTONSINC.COM / 800-835-2832 / WICHITA, KS PROCESS: • Grind beef/venison mixture through a ⅜" grinder plate • Grind a second time through a ⅛" plate • Mix Sure Gel (or Soy Protein Blend), Sure Cure, and seasoning into the water • Add water/seasoning mixture and optional cheese to ground meat until very sticky (approximately 8 minutes by machine, double time if by hand) • Add (optional) Encapsulated Citric Acid and mix for an addi- tional 45-60 seconds. DO NOT REGRIND. STUFF: Stuff mixture into Fibrous Sausage Casings that have been presoaked in approximately 90°F water for 20 minutes. Make sure to tie or clip as snug as possible. Hang on smoke sticks. HOLD: If you used Encapsulated Citric Acid, you must skip the holding period and cook immediately. If not, hold in the refrigerator overnight or 12 hours. ö öö COOK TIME: Stage Oven Smoke Shower Time 1 125°F On Off 1hr 2 140°F On Off 1hr 3 155°F On Off 2hr Until internal meat 4 175°F On Off temp.
    [Show full text]
  • Sausages and Food Safety
    Sausages and Food Safety Summer sausage, kielbasa, bologna, bratwurst: The list goes on and on. There are so many varieties of sausage. How long can you store them — and where? Are they fully cooked or not? The following background information will answer these questions and others. Use the chart as a guideline for safe storage. Types of Sausages Sausages are either uncooked or ready to eat. They can be made from red meat (for example, beef, pork, lamb or veal), poultry (turkey or chicken, for example) or a combination. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages. To prevent foodborne illness, uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F. Ready-to-eat sausages are dry, semi-dry and/or cooked. Dry sausages may be smoked, unsmoked or cooked. Semi-dry sausages are usually heated in the smokehouse to fully cook the product and partially dry it. Cooked sausages (for example, bologna and frankfurters) are cooked and may also be smoked. Who inspects sausages? USDA's Food Safety and Inspection Service (FSIS) inspects all sausages in interstate commerce and all sausages that are exported to other countries. If sausages are made in a retail establishment (such as a grocery store, meat market or restaurant) and are sold within the State where the establishment is located, the sausage may be under the jurisdiction of that State's health or agriculture department. What is on the label? The label provides consumers with information about a product at the time of sale.
    [Show full text]
  • SUMMER SAUSAGE INFORMATION SHEET Semi-Dried, Unfermented
    SUMMER SAUSAGE INFORMATION SHEET Semi-Dried, Unfermented Page 1 of 3 26 Lyerly St. Houston, TX 77022 713-691-2935 800-356-5189 Fax: 713-691-3250 Summer Sausage is made with high quality meat cuts that are in good microbiological and chemical condition. Finished moisture content is low, usually 50%. A true summer sausage is a fermented product, however, it can be expensive to get started for the hobbyist. These instructions will produce an unfermented, semi-dried product. Adding citric acid or fermento (see optional ingredients) will provide a somewhat tangy, fermented taste. Suggested meat ratios include: For 25 lb. Recipe 1. Beef Summer Sausage - 18.75 lb. Beef Rounds 6.25 lb. Beef Fat 2. Beef / Pork Summer Sausage 10 lb. Beef Chuck 7.5 lb Pork Shoulder 7.5 lb. Pork Trimmings (Fat) 3. Wild Game Summer Sausage 18.75 lbs. Game 6.25 lbs. pork trimmings (Fat) Required ingredients: Water – up to 10% of the meat weight – acts as a ingredient distribution system and meat lubricant. Cure # 1 – Use 1 oz. of cure per 25 lb. of meat when smoking or processing at temps. under 200 F Casings - If stuffing into casings. Premixed seasoning - for 25 lb of meat. Follow package instructions for amount of seasoning. Do not over season. Optional ingredients: Add these to the seasoning, cure and water and then mix into the meat. Soy protein (binder) – Add 3.5% (of meat weight) to the meat mixture. Binds the meat, retains natural juices. Do not use Soy Protein if you are planning to use Non-fat dry milk.
    [Show full text]
  • 4Generations
    www.McDonaldsMeats.com Clear Lake, Minnesota Full-Service Meat Counter Meat Full-Service GENERATIONS Beef Steaks Ribeye Steak Turkey since 1914 Bone-In Ribeye Steak Ground Beef 2012 GRAND CHAMPION 4 Quantity Discounts Available on Ground Beef New York Strip Steak SMOKED TURKEY T-Bone Steak 85% Lean Ground Beef Special Cuts Boneless Turkey Breast Fillets 93% Extra Lean Ground Beef Lemon Peppered Boneless Turkey Breast As a USDA inspected facility, we are committed to offering quality products and Porterhouse Steak Tenderloin Steak 85% Locally Raised Lean Ground Beef Fillets exceptional customer service. Through four generations, we’ve kept our dedication Top Sirloin Steak Ground Beef Patties Ground Turkey to quality and service. Today, our meat market features a full-service meat counter, Ball Tip Steak Mushroom & Onion Ground Beef Patties Ground Turkey Patties special cuts, as well as homemade sausages and our world-famous jerky. Mac’s Seasoned Sirloin Steak Mushroom & Swiss Ground Beef Patties Pork Stuffed Turkey Rolls Montreal Seasoned Steak Wild Rice Ground Beef Patties Pork Chops Frozen Turkeys Visit our online store at Flat Iron Steak Bacon Ground Beef Patties Thick Cut Pork Chops McDonaldsMeats.com Jalapeno Cheddar Ground Beef Patties BBQ Seasoned Pork Chops GIFT CARDS available Round Steak Chicken Visa, Master Card, Discover, American Flank Steak Pizza Burgers Teriyaki Pork Chops Cut-Up Chicken Fryers Express and EBT cards accepted! Chuck Eye Steak BBQ Bacon Cheeseburger Patties Boneless Pork Chops Home Grown Chickens We process all types of Greek Seasoned Skirt Steak Black & Bleu Burgers Pork Roast Boneless Chicken Breast wild game all year long.
    [Show full text]
  • 3Rd Tri Lunch and Deli Meats Webinar Handout
    LUNCH AND DELI MEATS IN THE CACFP Processed meats, such as deli meat and hot dogs, are products that may contain added liquids (such as water or broth) or other types of fillers to help enhance flavor and preserve or extend the product's shelf life. Are Processed Meats Creditable? Not every ingredient in processed meats is considered a Meat or Meat Alternate. In order to credit a lunch or deli meat, the composition of these products must be known so the correct portion can be served. To know the amount of a product that can be credited toward the Meat/Meat Alternate component, a Child Nutrition (CN) label or a Product Formulation Statement (PFS) may be needed. For example, one lunch meat variety may require 1.8 ounces of meat in order to credit as 1 ounce of Meat/Meat Alternate, whereas another may need 2.4 ounces of meat to credit as 1 ounce of the Meat/Meat Alternate component. Some processed meats have a Standard o f Identity. These meat products have crediting information that can be found in the USDA Food Buying Guide. As long as they do not contain by-products, cereals, binders, extenders or fillers, these items are creditable without a CN label or Product Formulation Statement. Foods with a Standard of Identity include: Hot Dogs Pork Sausage Bologna Ham and Turkey Ham Vienna Sausage Canadian Bacon Standard of Identity Legal definition of what a food actually is. Standards of identity help consumers identify the product they are purchasing. Example: "Canned Tuna" must legally be tuna and not a different type of fish.
    [Show full text]
  • Preserving Summer Sausage and Meats
    SP 50-735 Revised March 2020 Oregon State University Extension Service Preserving Meats Summer Sausage & Deli Style Meats Summer sausage can be successfully made at home. Recipes can be adapted to make them leaner than their commercial counterparts. Special seasonings can also be added. If you plan to grind your own meat, a meat grinder is recommended. Food processors can be used, but have limited versatility since they will only produce a fine grind. Some grinders come with casing attachments. The best casings are from the small intestine of hogs or sheep. Synthetic casings made from collagen or cellulose are also available. They can usually be purchased from butcher shops that make sausage. Sausage can also be shaped and cooked without a casing. Ingredients Meat: Sausages will be moister and hold together better if there is some fat in the meat. Regular grind beef, lamb, pork, and chicken work well. Venison and turkey might need a little pork or beef fat added. Mixing leaner meats with ground pork will make a leaner product. The standard recipe usually uses 4 pounds of ground venison or turkey to 1 pound of ground pork. Keep the meat as cold as possible during the entire sausage making process. Nonfat dry milk: You can add ¼-½ cup of nonfat dry milk per pound of meat to help hold leaner sausage together. Nitrates and Nitrites: Sodium and potassium nitrite and nitrate (saltpeter) have been added to cured meats for centuries. These additives have several purposes. They preserve the red color of meat; they help to give the distinctive cured flavor; and they inhibit the growth of Clostridium botulinum, the bacteria that cause botulism food poisoning.
    [Show full text]
  • Partial Product List
    Southern Minnesota’s Largest & Most Complete Meat Center Partial Product List Below is a list of our most popular smoked products & other unique items. Stop by to see our full line of fresh meats, deli items and large assortment of jams, mustards and dips. Summer Sausage Varieties All are made with 100% beef with the exception of the Salami. Available in 1.5 pound, 2.0 pound and 2.5 pound sizes (all weights are approximate) Original – Gerhardt Schmidt’s original recipe Garlic – with just the right amount of garlic gives this the perfect flavor German Beer – a great compliment to a glass of beer Available in 1.5 pound and 2.0 pound sizes (all weights are approximate) Swan Lake - a blend of our original and garlic varieties Available in 1.5 pound sizes (all weights are approximate) Cheddarwurst – sharp cheddar cheese gives this sausage intense flavor Salami – similar to the Swan Lake variety, this is a cooked summer sausage with both beef and pork. Specialty Sausages: only available in the 1.5 pound size (all weights are approximate) Jalapeno – for those that like a little kick, our award-winning Jalapeno Summer Sausage is made with jalapeno peppers and hot pepper cheese Minnesota Style – a unique combination of Minnesota wild rice, blueberries, honey and maple syrup Wisconsin Style – made with Wisconsin cheddar cheese, dried cranberries, honey and maple syrup Bratwurst Beef Sticks Other Sausages and Specialties Beer Beer Andouille Ham Loaf Blueberry & Wild Bold & Tangy Bacon – Traditional Hamball Mixture Rice Cheddar Bacon – Raspberry
    [Show full text]
  • Food Service & Retail
    FOOD SERVICE & RETAIL PRODUCT GUIDE E.1 | 2018 SAUSAGE THAT LINKS PEOPLE TOGETHER® Klement’s Sausage is made with the highest quality meats and spices in small batches to ensure consistent, great taste every time. We pride ourselves in the finest Old World flavors crafted from authentic European recipes passed down for generations. Our wide variety of products are great anytime for any occasion. BULK SAUSAGE Bulk Fresh Sausage Code Description Box Pack Code Description Box Pack 4433 Polish 3-1, 9˝ 4/2.5# 10 lb 4620 Italian Rope Frozen 10 lb 4380 Italian Frozen 4-1, 6˝ 4/2.5# 10 lb 4721 Brat Patty 4-1 IQF 4/2.5# 10 lb 4610 Brat Frozen Bulk 4-1, 6˝ 4/2.5# 10 lb Smoked/Cooked Bulk Natural Casing Sausage Code Description Box Pack Code Description Box Pack 5070 Smoked Andouille Rope 12 lb 5886 Backyard Selects® Cooked Italian 5-1, 5.5˝ 10 lb 5390 Old Fashioned Wieners 8-1, 5.5˝ 10 lb 5450 Cooked Italian 5-1, 5.5˝ 10 lb 5500 Sheep Casing Wieners 8-1, 5.5˝ 10 lb 5451 Cooked Italian 4-1, 6˝ 10 lb 5402 Knackwurst 4-1, 4.5˝ 10 lb 5453 Cooked Italian 3-1, 7˝w 10 lb 5430 Smoked Kielbasa 2-1, 9˝ 10 lb 5468 Cooked Italian Hot 3-1, 7˝ 10 lb 5440 Hot Beef Polish 5-1, 5.5˝ 10 lb 5860 Cooked Coarse Brat 4-1, 6˝ 10 lb 5490 Smoked Polish 4-1, 6˝ 10 lb 5850 Cooked Coarse Brat 5-1, 5.5˝ 10 lb 5510 Smoked Polish 5-1, 5.5˝ 10 lb 5867 Backyard Selects® Cooked Bratwurst 5-1, 5.5˝ 10 lb 5432 Smoked Polish 3-1, 9˝ 10 lb 5853 Cooked Brat Coarse 3-1, 7˝ 10 lb 5800 Smoked Brat 5-1, 5.5˝ 10 lb 5857 Cooked Brat Coarse 3-1, 9˝ 10 lb 5950 Smoked Brat 4-1, 6˝ 10 lb 5474
    [Show full text]
  • Quick Reference Guide
    Bologna & Summer Sausage GUIDE MEAT 1 Bologna and summer sausage is usually made with a ratio of approximately 70% beef or venison and 30% pork. You can adjust that ratio somewhat but if you use more beef or venison, you risk having a drier, crumblier bologna if there is not enough fat in the meat. One exception is our sweet bolognas. They have enough sugar that you can get by with 100% beef or venison. You may also use chicken or turkey, but be sure to grind all the fat and the skin in with the meat to make it moist enough. GRINDING 2 Grind twice through a 3/16” plate; or once through a 1/2” plate and then once through a 1/8” plate. MIXING 3 Mix seasonings and cure with the amount of water stated on the seasoning package. Pour over meat and mix thoroughly until the meat becomes very sticky. Another option is to add the seasonings after the first grind, mix a bit and then grind the second time to finish mixing. If your seasoning comes with a packet of Encapsulated Citric Acid, DO NOT GRIND it with the seasoning. Mix it in after the last grind. Grinding the Encapsulated Citric Acid releases the acid into the meat prematurely, resulting in a dry crumbly product. Mixes that include this are the Sweet Lebanon Bologna and the Jalapeno Summer Sausage. CASINGS 4 The fibrous casings are designed for either smoking or baking. You can use whatever size of casing you prefer. You may stuff summer sausage in the casing marked as Summer Sausage, or you can use a bologna casing if you prefer a larger slice for sandwiches.
    [Show full text]