 |
|
PRODUCT CODE |
PRODUCT |
DESCRIPTION |
PIECE WEIGHT |
CUT SIZE |
PACKAGES |
APPROX. |
|
||||||
|
DCZ 250
|
FRENCHED RACK
|
9 RIB RACK
FRENCHED 3 INCHES TO THE EYE |
2 to 3 lbs
|
1
|
4
|
10
|
|
||||||
|
DCZ 335
|
STRIPLOIN
|
SILVER SKIN ON
SIDE CHAIN AND MUSCLE OFF |
3.0 to 3.5 lbs
|
1
|
8
|
26
|
|
||||||
|
DCZ 340
|
EYE OF LOIN
|
FROM A 3 RIB SHORTLOIN
SILVER SKIN OFF |
1.75 to 2 lbs
|
2
|
3
|
11
|
|
||||||
|
DCZ 350
|
TENDERLOIN
|
SIDE STRAP OFF
BUTT FILLET ON |
1 to 1.25 lbs
|
2
|
6
|
12
|
|
||||||
|
DCZ 400
|
SADDLE WHOLE
|
11 RIB TENDERLOIN IN
|
14 to 18 lbs
|
1
|
3
|
52
|
|
||||||
|
DCZ 405
|
SPLIT SADDLE
|
SPLIT
11 RIB LOIN FILLET IN |
8 to 9 lbs
|
1
|
1
|
9
|
|
||||||
|
DCZ 450
|
DENVER LEG CHEF-READY
|
8 BONELESS HIND LEG CUTS WITH
FAT ,SINEW AND SILVERSKIN REMOVED. |
4.0 to 4.5 lbs
(Per Bag) |
8
2bags=1leg |
2
|
8
|
|
||||||
|
DCZ 560
|
FLANK STEAK
|
BONELESS; FULLY TRIMMED
|
4 to 5 oz
|
6
|
9
|
28
|
