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 DAIRY PRODUCTS .............................. 12 LAMB ...................................................... 5 OILS & VINEGAR ................................. 13 CHICKEN ................................................ 6 SOUPS & SOUP BASE ........................ 14 TURKEY.................................................. 6 ESCARGOT .......................................... 14 CORNISH & GUINEA HENS ................... 6 ORIENTAL NOODLES & RICE ............. 14 OTHER GAME BIRDS ............................ 6 PASTA................................................... 14 DUCK & GOOSE .................................... 7 SPICES ................................................. 16 OSTRICH ................................................ 7 GARNISHES ......................................... 16 FOWL & SMOKED POULTRY ................ 7 CONDIMENTS / PC .............................. 17 RABBIT ................................................... 7 NUTS & MINTS ..................................... 17 BUFFALO ................................................ 7 SAUCES ............................................... 17 VENISON ................................................ 7 PASTRIES & MIXES ............................. 17 REPTILES ............................................... 7 APPETIZERS & HORS D’OEUVRES ... 17 WILD BOAR ............................................ 8 CAVIAR, PUREES, PATES, SAUSAGE ............................................... 8 MOUSSES & TRUFFLES ..................... 20 BACON ................................................... 9 DESSERTS ........................................... 20 LUNCHEON MEATS ............................... 9 HAM ........................................................ 9 We are continually adding new items. MEATBALLS, SCRAPPLE Be sure to review the enclosed inserts & WAFER STEAKS ................................. 9 for complete lists of Well’s Frozen/Dried Goods and Cheese from Around the World. 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 Bottom Butt Steak Inside Skirt Broiler Steak Knuckles Bracciole Liver: S&D or Sliced Cubes London Broil Ground Beef: Regular, Special Beef Ox Tails: Whole or Cut Ground Hamburger Patties Ribeye, Whole, Center Cut Ground Wellsburgers or Barrell Filet Steak: Ribeye, Cap (Calotte) T&S: CC, GLW, EE or Rope-Off Rib Export: Whole or Center Cut Filet Head Steak Round: Bottom, Eye or Flat Filet Tails: Sized or Random Round Top: S&T Net or Gross Filet Tips Round Top: Denuded Cap-On, Flat Iron Steak Single Muscle or Beef Barron Liver: 4 oz. or 6 oz. – 10 lb. Round: Whole Manhattan Steak Round: Steamship or Buffet Ranch Steak Round: Mini or Mini Boneless Rib Steak: Bone-In or Boneless Short Loin Trimmed 0x1: Rib Steak: Frenched (Cowboy) Whole or Cut Short Ribs: 3-Bone; 2-Bone; Short Loin Super Trim or 1-Bone Royal; Boneless Short Ribs, Bone-In or Boneless: Shoulder Tender Shoulder Clod Sirloin Cubes Special Trimmings Sirloin Top Butt Steak, T&S Strip, Bone-In Shells: Whole or Cut Strip Steak: 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 VEAL CARE & STORAGE Stroganoff or Boneless Refrigerate veal as soon as Tender Medallions: MF or FF possible in the coldest part of Loin: Full or Full Split the refrigerator. Unopened, pre- Veal for Stew packaged fresh veal may be Boneless: 0x1 & 1x1 stored for 1 to 2 days. Trimmed: FF Whole, Split or Cut Properly packaged, veal can be GF Whole or Cut GOAT frozen as long as 6 to 9 months, depending upon cut and freezer Liver, Regular or FF: Boneless Goat Cubes condition. Freeze quickly and S&D, Cut Gross or Net Whole Goat store at 0º F or below. Three methods can be used to Neck Roast thaw frozen veal. The best Rack: 6 Bone, CB-Out, Cut, PORK method is to defrost veal in the refrigerator in its original wrap- Split, or Frenched FRESH PORK ping. Gauge defrosting time fro Rack, Chop Ready: Bones, Hocks: Fresh or Smoked ground veal by the package 6 Bone or 7 Bone: Whole or Cut thickness. Boston Butt: Bone-In or Ribeye, Boneless: 1x1 or 0x0 For more information about veal contact Boneless (BRT or Seasoned) the Beef Industry Council, Chicago, IL. Shins Casing Shoulder : Regular or Boneless Caul Fat Sweet Breads Fat Sweet Bread Hearts 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 Rack, Frenched – 16/18 oz. Loin Ends Salt Pork PROCESSED VEAL Ribs: Back, St. Louis or Spare Baby T-Bone Chops Shoulder: Bone-In, Boneless or Picnic Bacon Stomach Chops: Loin or Porterhouse Loin Tenders: Regular, Cut or Denuded Rack Chops: GLW, Export, Frenched Whole Pig or Frenched To Eye Cubes Trivia: Steak – The word is derived