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PRODUCT BOOK
2255 Dunwin Drive, Unit 3, Mississauga, ON L5L 1A3
Tel: 905-569-0559 Toll Free: 1-877-593-9639 Fax: 905-569-9263 www.worldmeats.com
OUR MISSION STATEMENT
World Meats years of experience enables our customer to reach maximum excellence and profitability by providing:
High Quality Meats We source the highest quality meats available in Ontario. From common cuts of beef, chicken, veal and pork to various game animals such as bison, venison and many others.
Customized Products and Packaging
We can customize special products to your needs. Many of our clients request specially made products, special ground meat mixtures and specially made burgers handcrafted with their recipe and spices. In addition, we offer specially trimmed cuts, special cuts of meat and a vacuum packing service.
Exceptional Customer Service Here at World Meats, we offer exceptional customer service. Our Customer Service Representatives are able to deal with any inquires you may have as well as handle your orders.
Our extensive protein line makes us the industry’s ONE STOP SHOP.
THE OFFICE AT WORLD MEATS Address: 2255 Dunwin Drive Mississauga, Ontario L5L 1A3 Telephone: (905) 569-0559 Toll Free Line: 1 (877) 593-9639 Fax: (905) 569-9263 Web: www.worldmeats.com Office Hours: Monday - Friday
Day: 8:00AM to 5:00PM For Orders: (905) 569-0559 [email protected] There are several ways to place an order at World Meats:
(1) Call your sales rep and place the order with them. (2) Call the office and speak with one of our Customer
Service Representatives. If we are unable to take your call, you can leave your order on our voicemail.
(3) Send your order by email to: [email protected]. For A/R: (905) 569-0559 ext. 26 [email protected] All inquiries regarding pricing and quotes for items should be directed to your sales rep. Our customer service representatives can also assist with pricing. Please note that all pricing is subject to change.
TEN
DE
RLO
INS
TRIP
LOIN
SIR
LOIN
Bee
f Stri
ploi
n S
teak
s C
/CB
eef S
irloi
n S
teak
s C
/CA
A/A
AA
Bee
f Ti
ssue
End
Ste
aks
Bee
f Sirl
oin
But
t
Bee
f Ten
derlo
in
Ste
aks
Bee
f Stri
ploi
n W
hole
Bee
f Ten
derlo
in W
hole
AA
/AA
A B
eef
Tend
erlo
in T
ips
Bee
f Sirl
oin
Ste
aks
E/E
Gra
deM
arbe
ling
Mat
urity
Mea
t Col
our
Fat C
olor
M
uscl
ing
Mea
t Tex
ture
Prim
eS
light
ly
Abu
ndan
tYo
uthf
ulB
right
Red
Onl
yW
hite
Or
Am
ber
Goo
d M
uscl
ing
or B
ette
rFi
rm O
nly
AAA
Sm
all
Yout
hful
Brig
ht R
ed O
nly
Whi
te O
r A
mbe
rG
ood
Mus
clin
g or
Bet
ter
Firm
Onl
y
AAS
light
Yout
hful
Brig
ht R
ed O
nly
Whi
te O
r A
mbe
rG
ood
Mus
clin
g or
Bet
ter
Firm
Onl
y
ATr
ace
Yout
hful
Brig
ht R
ed O
nly
Whi
te O
r A
mbe
rG
ood
Mus
clin
g or
Bet
ter
Firm
Onl
y
Grad
ePr
ime
AAA
AAA
Offic
ial C
anad
ian
Beef
Grad
e Sym
bol
Cana
daB
EE
F
Des
crip
tion
Spec
Nee
d
N
otic
eD
escr
iptio
nSp
ecN
eed
Not
ice
Can
adia
n Pr
ime
Tend
erlo
in7
- 9 lb
sx
Can
adia
n Pr
ime
Strip
loin
11 -
13 lb
sx
Angu
s Te
nder
loin
189
A W
/Out
7 - 9
lbs
Angu
s St
riplo
in 0
x111
- 14
lbs
Angu
s Te
nder
loin
H/S
4 - 6
lbs
Angu
s St
riplo
in S
teak
C/C
Sp
ecify
Siz
eAn
gus
Tend
erlo
in H
/S C
/C3
- 4 lb
sAn
gus
Strip
loin
Ste
ak E
/E
Spec
ify S
ize
Angu
s Te
nder
loin
Ste
ak C
/C
Spec
ify S
ize
AAA
Beef
Stri
ploi
n 0x
111
- 14
lbs
AAA
Beef
Ten
derlo
in 1
89A
W/O
ut6
- 9 lb
sAA
A Be
ef S
tripl
oin
C/C
0x1
As
Is8
- 10
lbs
AAA
Beef
Ten
derlo
in H
/S4
- 6 lb
sAA
A Be
ef S
tripl
oin
Stea
k C
/C
Spec
ify S
ize
AAA
Beef
Ten
derlo
in H
/S C
/C3
- 4 lb
sAA
A Be
ef S
tripl
oin
Stea
k E/
E Sp
ecify
Siz
eAA
A Be
ef T
ende
rloin
Ste
ak C
/C
Spec
ify S
ize
AA B
eef S
tripl
oin
0x1
11 -
14 lb
sAA
A Be
ef T
ende
rloin
Ste
ak B
/W
Spec
ify S
ize
AA B
eef S
tripl
oin
Stea
k C
/C
Spec
ify S
ize
AA B
eef T
ende
rloin
189
A W
/Out
6 - 9
lbs
AA B
eef S
tripl
oin
Stea
k E/
E Sp
ecify
Siz
eAA
Bee
f Ten
derlo
in H
/S4
- 6 lb
sAA
/AAA
Who
le T
issu
e En
d3
- 4 lb
sAA
Bee
f Ten
derlo
in H
/S C
/C3
- 4 lb
sAA
/AAA
Tis
sue
End
Stea
k 5
- 6 o
zAA
Bee
f Ten
derlo
in S
teak
C/C
Sp
ecify
Siz
eAA
/AAA
Tis
sue
End
Stea
k 7
oz &
Up
xAA
Bee
f Ten
derlo
in S
teak
B/W
Sp
ecify
Siz
eA
Beef
Ten
derlo
in W
hole
4 - 7
lbs
A Be
ef T
ende
rloin
Hot
el S
tyle
3 - 4
lbs
A Be
ef T
ende
rloin
H/S
C/C
2 lb
sA
Beef
Ten
derlo
in S
teak
C/C
Sp
ecify
Siz
eA
Beef
Ten
derlo
in S
teak
B/W
Sp
ecify
Siz
eC
om. B
eef T
ende
rloin
Who
le3
- 4 lb
xAA
A Be
ef S
irloi
n Bu
tt13
- 16
lbs
Com
. Bee
f Ten
derlo
in H
/S2
- 3 lb
sx
AAA
Beef
Sirl
oin
Stea
k C
/C
Spec
ify S
ize
Com
. Bee
f Ten
derlo
in C
/C H
/S1.
5 - 2
lbs
xAA
A Be
ef S
irloi
n St
eak
E/E
Spec
ify S
ize
Com
. Bee
f Ten
derlo
in S
teak
C/C
Sp
ecify
Siz
ex
AA B
eef S
irloi
n Bu
tt13
- 16
lbs
Com
. Bee
f Ten
derlo
in S
teak
B/W
Sp
ecify
Siz
ex
AA B
eef S
irloi
n St
eak
C/C
Sp
ecify
Siz
eAA
/AAA
Bee
f Ten
derlo
in T
ips
6 lb
Bag
sAA
/AAA
Top
But
t Cap
s3
- 5 lb
s
TEN
DER
LOIN
STR
IPLO
IN
SIR
LOIN Des
crip
tion
Spec
Nee
d
N
otic
e
BEEF
IS M
OR
E TH
AN J
UST
PR
OTE
IN, B
EEF
IS P
RO
TEIN
WIT
H B
ENEF
ITS!
As
a w
hole
som
e, s
ingl
e in
gred
ient
, nat
ural
ly h
igh-
prot
ein
food
, bee
f can
pla
y a
vita
l rol
e in
ens
urin
g nu
tritio
nal b
alan
ce. T
he p
erfe
ct
cent
erpi
ece
to a
mea
l, B
eef i
s a
natu
ral a
ncho
r to
a he
alth
y pl
ate.
Res
earc
h su
gges
ts p
eopl
e w
ho e
at re
d m
eat l
ike
beef
mor
e of
ten
also
tend
to e
at m
ore
vege
tabl
es a
nd h
ave
low
er b
ody
wei
ghts
.B
eef i
s al
so h
ighl
y sa
tisfy
ing,
whi
ch in
the
cont
ext o
f hea
lthy
choi
ces,
enc
oura
ges
heal
thy
eatin
g ha
bits
. Ca
nada
Bee
f(2
015)
Beef’s
com
petitiveed
ge|Can
adianbe
ef.A
vaila
blea
t:ht
tp://
www.
cana
dabe
ef.ca
/bee
fs-c
ompe
titiv
e-ed
ge/
Bee
f Med
ium
Gro
und
AA
/AA
A D
iced
B
eef
Bee
f Lea
nG
roun
d
Raw
Gro
und
Bee
f
Labe
l Nam
eM
axim
um
Fat C
onte
ntB
est U
se
Extra
Lea
n G
roun
d
Ex
tra L
ean
Gro
und
Chu
ck10
%C
abba
ge ro
lls, m
eat l
oaf,
stuf
fed
pepp
ers
and
cass
erol
es.
Bris
ket C
huck
40/
60 G
roun
d
Chu
ck G
roun
d An
gus
Lean
Gro
und
17%
All-p
urpo
se -
Flav
ourfu
l lea
n bu
rger
s, m
eatb
alls
and
chi
li.
Med
ium
Gro
und
23%
Burg
ers,
mea
tbal
ls, p
asta
sau
ce,
cass
erol
es a
nd ta
cos.
AA
/AA
A B
eef
Str
ogan
off
RIB
S
MIN
CE
& D
ICE
D
Bee
f Rib
eye
Bee
f Rib
eye
Ste
akB
eef B
one
InR
ib S
teak
Cow
boy
Rib
S
teak
MIS
C. I
TE
MS
Bee
f Kid
neys
Who
leB
eef L
iver
Who
le&
Slic
ed
Bee
f Ins
ide
Who
le
AA
A B
eef S
hort
loin
Bee
f T-B
one
Ste
akB
eef P
orte
rhou
se S
teak
SH
OR
TLO
IN
Bee
f Prim
e R
ib
Cap
less
Des
crip
tion
Spec
Nee
d
N
otic
eD
escr
iptio
nSp
ecN
eed
Not
ice
Can
adia
n Pr
ime
Cap
less
Rib
17 -
22 lb
sx
Beef
Med
ium
Gro
und
11 lb
Bag
sC
anad
ian
Prim
e R
ibey
e16
- 20
lbs
xBe
ef L
ean
Gro
und
11 lb
Bag
sAn
gus
Prim
e R
ib D
elux
e 2x
220
- 26
lbs
Beef
Ext
ra L
ean
Gro
und
(Chu
ck)
11 lb
Bag
sAn
gus
Prim
e R
ib C
aple
ss 2
x217
- 21
lbs
Gro
und
Beef
Bris
ket C
huck
40/
6011
lb B
ags
Angu
s R
ib S
teak
Bon
e In
Sp
ecify
Siz
eBe
ef C
huck
Gro
und
Angu
s11
lb B
ags
Angu
s R
ibey
e 1x
113
- 17
lbs
Burg
er M
eat
11 lb
Bag
sAn
gus
Rib
eye
1x1
Stea
k Sp
ecify
Siz
eAA
/AAA
Dic
ed B
eef
11 lb
Bag
sAA
A Be
ef P
rime
Rib
Del
uxe
2x2
20 -
26 lb
sAA
/AAA
Dic
ed C
huck
11 lb
Bag
sAA
A Be
ef P
rime
Rib
Cap
less
2x2
17 -
21 lb
sAA
/AAA
Bee
f Ten
der S
troga
noff
10 lb
Bag
sAA
A Be
ef B
one
In R
ib S
teak
Sp
ecify
Siz
eAA
/AAA
Bee
f Ski
rt St
roga
noff
10 lb
Bag
sAA
A C
owbo
y R
ib S
teak
Sp
ecify
Siz
eAA
/AAA
Bee
f Sirl
oin
Stro
gano
ff10
lb B
ags
AAA
Beef
Rib
eye
1x1
13 -
17 lb
sAA
A Be
ef R
ibey
e 1x
1 Fa
t Cap
On
17 -
20 lb
sAA
A Be
ef R
ibey
e 1x
1 St
eak
Spec
ify S
ize
AA B
eef P
rime
Rib
Del
uxe
2x2
20 -
26 lb
sAA
Bee
f Prim
e R
ib C
aple
ss 2
x217
- 20
lbs
AA B
eef R
ibey
e 1x
1 13
- 17
lbs
AA B
eef R
ibey
e 1x
1 Fa
t Cap
On
17 -
20 lb
sBe
ef M
eatb
alls
Ros
ina
(10
lb b
ox)
1/2
ozAA
Bee
f Rib
eye
1x1
Stea
k Sp
ecify
Siz
eAA
Bee
f Ins
ides
20 -
25 lb
sC
om. R
ibey
e Fr
ozen
6 - 8
lbs
xAA
A Be
ef In
side
s20
- 25
lbs
Beef
Kid
neys
Who
le5
lb B
ags
Beef
Kid
neys
Dic
ed5
lb B
ags
Beef
Liv
ers
Who
le14
- 16
lbs
Beef
Liv
ers
Slic
ed
4 oz
/ 8
ozBe
ef O
xtai
l Who
leBe
ef O
xtai
l Cus
tom
Cut
Cut
1 1
/2"
Angu
s T-
Bone
Ste
ak
14 o
z -
16 o
zx
Angu
s Po
rterh
ouse
Ste
ak
16 o
zAA
A Be
ef S
hort
Loin
1x1
20 -
25 lb
sAA
A Be
ef T
-Bon
e St
eak
14 o
z - 1
6 oz
AAA
Beef
Por
terh
ouse
Ste
ak
16 o
zAA
A Be
ef P
orte
rhou
se S
teak
56
oz
Des
crip
tion
Spec
Nee
d
N
otic
e
SHO
RTL
OIN
MIN
CE
& D
ICED
OTH
ER C
UTS
Des
crip
tion
Spec
Nee
d
N
otic
e
RIB
S
NAT
UR
E'S
POW
ERFU
L PR
OTE
INY
ou w
ould
nee
d to
eat
102
alm
onds
(714
cal
orie
s) to
get
the
amou
nt o
f pro
tein
in 7
5g o
f coo
ked,
trim
med
bee
f!Ca
nada
Bee
f(2
015)
Nature’spo
werfulp
rotein|Can
adianbe
ef.A
vaila
blea
t:ht
tp://
www.
cana
dabe
ef.ca
/nat
ures
-pow
erfu
l-pro
tein
AA
/AA
A B
riske
ts
Bee
f Sho
rt R
ib B
onel
ess
AA
/AA
A B
eef S
houl
der
(Clo
d)
AA
/AA
A B
onel
ess
Chu
ck
AA
/AA
A B
eef F
lank
Ste
ak
AA
/AA
A B
eef E
ye o
f Rou
nd
AA
/AA
A B
eef F
lats
RO
AS
TS
& B
IGG
ER
CU
TS
Bee
f Che
ek M
eat
Bee
f C
heek
s ar
e th
e ch
eek
mus
cle
of s
teer
and
the
y ar
e a
very
lean
cut
of
mea
t. Its
a b
udge
t cu
t th
at n
eeds
to
be
cook
ed l
ong
and
slow
to
mak
e it
tend
er.
It ab
sorb
s th
e fla
vour
s of
bra
isin
g liq
uid
wel
l and
whe
n yo
u cu
t int
o it,
it is
st
ringy
, alm
ost l
ike
pulle
d po
rk o
r bris
ket.
AA
/AA
A B
eef S
hort
ribs
Cut
Sho
rtrib
s ar
e a
narr
ow c
ut o
f be
ef c
onta
inin
g th
e en
ds
of t
he r
ibs
near
the
bre
astb
one,
tak
en f
rom
the
bris
ket,
chuc
k, p
late
or
rib a
rea
of th
e st
eer.
Sho
rtrib
s te
nd to
be
fatty
and
bec
ause
of t
his
it is
bes
t pre
pare
d in
a q
uick
sea
r ov
er h
igh
heat
.
Fla
nk s
teak
is
from
the
bot
tom
abd
omin
al a
rea
of t
he
stee
r, so
it c
onta
ins
a lo
t of
har
d-w
orki
ng m
uscl
es.
The
mea
t ha
s a
lot
of t
ough
fibe
rs r
unni
ng t
hrou
gh it
and
is
fairl
y le
an. E
at it
thin
ly s
liced
and
cut
aga
inst
the
grai
n fo
r m
axim
um te
nder
ness
.
SM
ALL
ER
CU
TS
OT
HE
R C
UT
S
Des
crip
tion
Spec
Nee
d
N
otic
eD
escr
iptio
nSp
ecN
eed
Not
ice
AA/A
AA B
riske
ts10
- 16
lbs
Your
Bee
f Bur
gers
6 oz
/ 8
ozx
Beef
S.P
. Bris
ket
16 -
20 lb
sBe
ef A
ugi B
urge
rs
4 oz
/ 6
oz /
8 oz
Beef
Che
ek M
eat
5 lb
Bag
sBe
ef A
ngus
Bur
gers
4 oz
/ 6
oz /
8 oz
AA/A
AA B
onel
ess
Chu
ck25
lb B
ags
Beef
Prim
e R
ib B
urge
rs
4 oz
/ 8
ozBe
ef S
hort
Rib
Bon
eles
s5
lb B
ags
Sirlo
in B
eef B
urge
rs
4 oz
/ 6
oz /
8 oz
AA/A
AA B
eef C
utle
tsSp
ecify
Siz
eBe
ef M
ini B
urge
rs -
Slid
ers
1 oz
/ 2
ozAA
/AAA
Bee
f Eye
Of R
ound
Who
le5
- 7 lb
sAl
l Bee
f Hot
Dog
s 6.
6 lb
/Box
7"Be
ef F
at C
aps
3 - 4
lbs
Cow
Fee
t Spl
it3
- 4 lb
sAA
/AAA
Bee
f Fla
nk S
teak
8 - 1
0 lb
Bag
sBe
ef F
lat I
ron
Stea
k Sp
ecify
Siz
eAA
/AAA
Bee
f Fla
ts14
- 18
lbs
Beef
Han
ger T
ende
r Frz
3 - 4
lbs
AA/A
AA B
eef P
onde
rosa
Hip
70 -
90 lb
sx
Beef
Trip
e cu
t Ita
lian
Styl
e10
kg
Box
Beef
Chu
ck S
hortr
ibs
Who
le4
- 6 lb
Pce
sAA
/AAA
Bee
f Sho
rtrib
s C
ut
1" o
r 2"
AA B
eef S
hortr
ibs
Long
Bon
e 6"
AAA
Beef
Sho
rtrib
s M
iam
i 1/
2"AA
/AAA
Bee
f Sho
ulde
r (C
lod)
13 -
17 lb
sBe
ef B
ones
Beef
Ton
gue
3 - 6
lb A
vgBe
ef K
nuck
le B
ones
Beef
Trim
40 -
60 lb
Cas
eBe
ef M
arro
w B
ones
OTH
ER C
UTS
BUR
GER
S &
HO
T D
OG
S
BON
ESD
escr
iptio
nSp
ecN
eed
Not
ice
Min
i Slid
er B
urge
rs1
oz -
2 oz
Burg
ers
4 oz
-8
ozAl
l Bee
fHot
Dog
s7"
RO
AST
RO
STER
You
r Roa
st L
ineu
p:-T
he c
huck
roas
t is
a bu
dget
cut
from
the
shou
lder
, it h
as m
arbe
ling
thro
ugho
ut, m
akin
g it
idea
l for
one
-pot
coo
king
.-A
sho
ulde
r clo
d ro
ast o
r arm
is le
aner
and
it is
bes
t bra
ised
.-T
he b
riske
t is
a Je
wis
h ho
liday
favo
rite
from
the
brea
st a
rea,
it c
onsi
sts
of th
e le
an fl
at c
ut a
nd th
e fa
tty p
oint
or d
eckl
e.Its
us
ually
th
e fla
t cut
you
are
get
ting
whe
n yo
u or
der b
riske
t.-S
even
ribs
mak
e up
a ri
b ro
ast.
Wha
t's c
alle
d th
e la
rge
end
of th
e rib
roas
t, cl
oser
to th
e ch
uck,
is fa
ttier
; it g
ets
lean
eras
you
mov
e to
war
ds th
e "s
mal
l" ba
ck e
nd, w
hich
con
nect
s to
the
strip
loin
. -T
he to
p ro
und
roas
t is
a hu
mbl
e cu
t fro
m th
e in
side
of t
he a
nim
al's
bac
k le
g, s
imila
r to
the
top
sirlo
in in
fat a
nd fl
avou
r. Th
is is
wha
t is
typi
cally
use
d fo
r del
i roa
st b
eef.
-The
eye
of r
ound
roas
t is
a ci
rcul
ar, v
ery
lean
roas
t fro
m th
e bo
ttom
roun
d. L
ike
the
othe
r rum
p ro
asts
, it i
s be
st w
hen
roas
ted
and
thin
ly s
liced
; ofte
n us
ed in
pho
and
ram
en.
Fulle
r,J.R
.(20
15)Y
ourg
uide
toth
eroa
stsw
ithth
emos
t.Av
aila
blea
t:ht
tp://
ww
w.e
picu
rious
.com
/ingr
edie
nts/
all-a
bout
-bee
f-roa
sts-f
rom
-chu
ck-to
-rum
p-ar
ticle
MIL
K-F
ED
VS
GR
AIN
-FE
DM
ilk fe
d ve
al c
alve
s ar
e ra
ise
on a
bal
ance
d di
et c
onta
inin
g al
l the
ne
cess
ary
nutri
ents
for a
nim
al h
ealth
. As
a re
sult
of th
is m
ilk b
ased
di
et, t
he m
eat i
s lig
ht, p
ink
in c
olou
r and
pos
sess
es a
milk
tast
e an
d a
soft
text
ure.
Gra
in-fe
d (C
hoic
e) v
eal i
s pi
nk in
col
our
and
has
a si
mila
r tas
te to
bee
f but
not
as
stro
ng. T
hese
cal
ves
are
fed
a m
ilk
base
d di
et fo
r th
eir
first
6-8
wee
ks a
fter
whi
ch a
cor
n an
d pr
otei
n su
pple
men
t are
gra
dual
ly in
trodu
ced
to th
eir d
iet.
Veal
is a
del
icio
us, l
ean,
nut
rient
-pac
ked,
hig
h-qu
ality
pro
tein
that
is a
n id
eal c
hoic
e fo
r to
day’
s he
alth
ier
lifes
tyle
nee
ds. I
n fa
ct, c
ompa
red
to o
ther
mea
ts s
uch
as p
ork,
bee
f and
chi
cken
, all
veal
cut
s ar
e ex
tra le
an
and
cont
ain
a ve
ry lo
w a
mou
nt o
f sat
urat
ed fa
t.
PAN
-FR
Y / S
KIL
LET
SA
UTE
This
met
hod
is c
omm
only
use
d fo
r ve
al s
callo
ppin
i. H
eat a
sm
all a
mou
nt o
f oil
(1 tb
sp.)
in a
ski
llest
ove
r m
ediu
m-h
igh
heat
unt
il ho
t. P
repa
re v
eal a
ccor
ding
to re
cipe
and
pla
ce in
a p
rehe
ated
ski
llet (
do n
ot o
ver-
crow
d). S
easo
n if
desi
red.
Do
not c
over
or a
dd w
ater
. Tur
n on
ce a
nd c
ontin
ue c
ooki
ng u
ntil
done
(app
rox
3-4
min
utes
per
sid
e).
BR
AIS
ING
In a
larg
e, h
eavy
ski
llet o
r Dut
ch o
ven
over
med
ium
-hig
h he
at, a
dd a
littl
e oi
l (1
tbsp
.) an
d br
own
the
mea
t on
all
side
s; s
poon
off
drip
ping
s. S
easo
n m
eat a
nd a
dd a
littl
e liq
uid
(1/4
cup
) if n
eede
d. L
ess
tend
er c
uts
may
requ
ire m
ore
liqui
d. C
over
the
pan
tight
ly to
kee
p in
the
stea
m a
nd s
imm
er th
e m
eat o
ver l
ow h
eat o
r in
a pr
ehea
ted
160°
C (3
25°F
) to
180°
C (3
50°F
) ove
n un
till f
ork-
tend
er, (
appr
oxim
atel
y 2
to 3
hou
rs d
epen
ding
on
the
size
).
STE
WIN
GD
ust s
tew
ing
veal
on
all s
ides
with
flou
r bef
ore
brow
ning
as
this
will
hel
p re
tain
the
mea
t jui
ces
and
thic
ken
any
liqui
d us
ed. I
n a
heav
y sa
ucep
an o
ver m
ediu
m-h
igh
heat
with
a li
ttle
oil (
1 tb
sp.),
bro
wn
veal
pie
ces
on
all s
ides
, a fe
w a
t a ti
me,
rem
ovin
g th
em a
s th
ey b
row
n. W
hen
all v
eal p
iece
s ar
e br
owne
d, re
turn
them
to
the
pan.
For
a li
ght s
tew
, om
it flo
urin
g an
d br
owni
ng. A
dd h
ot o
r col
d liq
uid
just
eno
ugh
to c
over
the
mea
t. S
easo
n if
desi
red,
cov
er a
nd s
imm
er (d
o no
t boi
l) un
til th
e m
eat i
s fo
rk-te
nder
(app
roxi
mat
ely
2 ho
urs)
. Tim
e th
e ad
ditio
n of
veg
tabl
es to
the
stew
so
the
mea
t and
the
vegt
able
s ar
e re
ady
to e
at a
t the
sam
e tim
e. W
hen
done
, rem
ove
both
mea
t and
veg
etab
les
to a
war
m d
ish
and
keep
hot
. If d
esire
d, th
icke
n th
e re
mai
ning
liq
uid
to m
ake
a gr
avy
or s
auce
. G
RIL
ING
/ B
AR
BE
QU
ING
Veal
sho
uld
be g
rille
d ov
er m
ediu
m c
oals
or m
ediu
m-h
igh
gas
heat
, to
prev
ent c
harr
ing
on th
e ou
ter s
ide
befo
re c
entre
is c
ooke
d. B
rush
the
grill
with
oil
to p
reve
nt th
e ve
al fr
om s
ticki
ng, p
rior t
o pl
acin
g it
on th
e gr
ill. C
ook
veal
cho
ps a
nd k
abob
s to
med
ium
don
enes
s (c
entre
will
be
slig
htly
pin
k). A
void
freq
uent
turn
-in
g of
the
mea
t. Ve
al c
ooke
d on
the
barb
eque
sho
uld
be a
t lea
st 1
.9cm
(3/4
inch
) thi
ck fo
r bes
t res
ults
. P
lace
vea
l on
the
grill
and
coo
k fo
r 7 m
inut
es, t
urn
mea
t and
coo
k fo
r ano
ther
5 m
inut
es to
ach
ieve
med
i-um
rare
resu
lts. U
se to
ngs
and
not a
fork
to a
void
pie
rcin
g th
e m
eat a
nd re
leas
ing
the
juic
es. L
et th
e m
eat
rest
for 5
min
utes
afte
r rem
ovin
g fro
m th
e gr
ill b
efor
e en
joyi
ng.
BR
OIL
ING
Veal
ste
aks
and
chop
s th
at a
re b
est f
or b
roili
ng a
re 1
.9cm
(3/4
inch
). P
lace
the
veal
on
the
broi
ler p
an
rack
, 10c
m (4
inch
.) fro
m h
eat.
Bro
il m
eat u
ntil
top
is b
row
ned
then
turn
unt
il do
ne (a
ppro
x. 3
-5 m
inut
es
for e
ach
side
for m
ediu
m ra
re re
sults
).
RO
AS
TIN
GP
re-h
eat o
ven
to 1
60°C
(325
°F).
Pre
pare
acc
ordi
ng to
reci
pe. P
lace
vea
l roa
st, f
at s
ide
up, o
n a
rack
in a
sh
allo
w r
oast
ing
pan.
Inse
rt ov
en p
roof
mea
t the
rmom
eter
so
tip is
cen
tere
d in
thic
kest
par
t. D
o no
t add
w
ater
or c
over
. Rem
ove
whe
n th
erm
omet
er 6
8°C
(155
°F) f
or m
ediu
m, 7
4°C
(165
°F) f
or w
ell.
Let s
tand
15
min
utes
. Vea
l will
con
tinue
to c
ook
and
tem
pera
ture
will
con
tinue
to ri
se 3
°C (5
°F) t
o re
ach
desi
red
done
-ne
ss a
nd ro
ast w
ill b
e ea
sier
to c
arve
.
Type
of Cu
tW
eight
Meat
T h
ermo
mete
r R e
ading
A ppr
oxim
ate
C ook
ing Ti
me
( hou
rs)
Oven
T e
mper
atur
e
Leg
Rum
p o
r
Ro
und
Ro
ast
5 -
8 lb
s
(2.3
- 3
.7kg
)
70
ºC t
o 7
7ºC
(16
0ºF
to
17
0ºF
)
2 t
o 3
1/4
16
0ºC
(3
25
ºF)
Lo
in R
oast
4 -
6 lb
s
(1.9
- 2
.7kg
)
70
ºC t
o 7
7ºC
(16
0ºF
to
17
0ºF
)
2 t
o 3
16
0ºC
(3
25
ºF)
Rib
Ro
ast
3 -
5 lb
s
(1.4
- 2
.3 k
g)
70
ºC t
o 7
7ºC
(16
0ºF
to
17
0ºF
)
1 3
/4 t
o 3
16
0ºC
(3
25
ºF)
Sho
uld
er
Ro
ast
4 -
6 lb
s
(1.9
- 2
.7kg
)
70
ºC t
o 7
7ºC
(16
0ºF
to
17
0ºF
)
2 3
/4 t
o 4
16
0ºC
(3
25
ºF)
GU
IDE
LIN
ES
FO
R R
OA
STI
NG
VE
AL
VE
AL
Des
crip
tion
Spec
Nee
d
N
otic
eD
escr
iptio
nSp
ecN
eed
Not
ice
Ch
Veal
Ten
derlo
in W
hole
3 - 4
lbs
Ch
Veal
Out
side
12 -
15 lb
sC
h Ve
al T
ende
rloin
H/S
2 - 3
lbs
Ch
Veal
Sirl
oin
Tip
(Knu
ckle
)5
- 6 lb
sx
Ch
Veal
Ten
derlo
in M
edal
lions
Sp
ecify
Siz
eC
h Ve
al T
ongu
e4
- 5 lb
sx
Ch
Veal
Ten
derlo
in H
eads
2 lb
sC
h Ve
al C
alf L
iver
Who
le8
- 12
lbs
Ch
Veal
Ten
derlo
in T
ails
2 lb
sC
h Ve
al C
alf L
iver
Slic
ed
3 oz
/ 6
ozC
h Ve
al S
tripl
oin
Who
le3
- 5 lb
sC
h Ve
al K
idne
ys W
hole
5 lb
Bag
xC
h Ve
al S
tripl
oin
Den
uded
Cha
in O
ff3
- 4 lb
sC
h Ve
al K
idne
ys D
iced
5 lb
Bag
xC
h Ve
al S
tripl
oin
Den
uded
Cha
in O
n3
- 4 lb
sC
h Ve
al B
ones
40 -
50 lb
Cas
eC
h Ve
al S
tripl
oin
Med
allio
ns
Spec
ify S
ize
Ch
Veal
Bon
es K
nuck
le
40 -
50 lb
Cas
eC
h Ve
al R
ack
Chi
ne O
ff C
ap O
ff7
- 9 lb
sC
h Ve
al B
ones
Mar
row
40 -
50 lb
Cas
eC
h Ve
al R
ack
Fren
ched
6 - 8
lbs
Ch
Veal
Cho
ps F
renc
hed
Spec
ify S
ize
Ch
Veal
Rib
eye
4 - 5
lbs
Ch
Veal
Rib
eye
Stea
k Sp
ecify
Siz
eC
h Ve
al D
iced
11 lb
Bag
Ch
Veal
Gro
und
5 lb
Bag
Ch
Veal
Sho
rtloi
n10
- 12
lbs
Whi
te V
eal T
ende
rloin
Who
le2
- 3 lb
sx
Ch
Veal
Por
terh
ouse
Ste
ak
Spec
ify S
ize
Whi
te V
eal S
tripl
oin
1x1
3 - 4
lbs
xC
h Ve
al S
tripl
oin
Cut
lets
Sp
ecify
Siz
eW
hite
Vea
l Rac
k Fr
ench
ed5
- 7 lb
sC
h Ve
al C
utle
ts
Spec
ify S
ize
xW
hite
Vea
l Cho
ps F
renc
hed
Spec
ify S
ize
Ch
Veal
Cut
lets
Bre
aded
Sp
ecify
Siz
ex
Whi
te V
eal C
utle
t Sp
ecify
Siz
eC
h Ve
al S
hank
s W
hole
C/C
8 - 9
lbs
Whi
te V
eal L
iver
Who
le8
- 11
lbs
xC
h Ve
al O
sso
Bucc
o C
/C
1 1/
2" -
2"W
hite
Vea
l Liv
er S
liced
4
oz /
6 oz
Ch
Veal
Oss
o Bu
cco
C/C
Uni
form
1 1/
2" -
2"W
hite
Vea
l Kid
neys
Who
le5
lb B
agx
Ch
Veal
Bac
k R
ibs
2 - 3
lbs
xW
hite
Vea
l Kid
neys
Dic
ed12
- 15
lbs
xC
h Ve
al B
lade
Roa
st9
- 11
lbs
Whi
te V
eal B
lade
Roa
st5
- 6 lb
sx
Ch
Veal
Che
ek M
eat
6 lb
Bag
Whi
te V
eal C
lod
4 - 5
lbs
xC
h Ve
al C
lod
9 - 1
4 lb
sx
Whi
te V
eal I
nsid
e W
hole
8 - 1
2 lb
sx
Ch
Veal
Eye
Of R
ound
2 - 3
lbs
xW
hite
Vea
l Out
side
Who
le3
ozx
Ch
Veal
Fla
t8
- 10
lbs
xW
hite
Vea
l Sirl
oin
Tip
(Knu
ckle
)6
ozx
Ch
Veal
Insi
de W
hole
10 -
12 lb
sW
hite
Vea
l Sw
eet B
read
s5
lb B
agx
CH
OIC
E VE
ALC
HO
ICE
VEAL
CO
NT.
WH
ITE
VEAL
Des
crip
tion
Spec
Nee
d
N
otic
e
VEAL
NU
TRIT
ION
Low
in s
atur
ated
fat,
high
in ir
on, z
inc,
B12
, Ont
ario
Vea
l is
a de
licio
us, l
ean
and
nutri
ent p
acke
d pr
otei
n th
at is
an
idea
lcom
plem
ent t
o a
heal
thly
life
styl
e. A
ccor
ding
to a
nut
rient
ana
lysi
s, v
eal e
xcee
ds o
ther
mea
t pro
tein
sou
rces
in te
rms
of n
utrit
iona
l ben
efits
. Ve
alNut
rition
(201
6)A
vaila
blea
t:ht
tp://
onta
riove
alap
peal
.ca/
nutri
tion/
Chi
cken
Bre
ast
Bon
e-In
Ski
n-O
n
Chi
cken
Thi
ghs
Bon
eles
s S
kinl
ess
Chi
cken
Leg
sB
ack
Atta
ched
Chi
cken
Win
gsC
hick
en B
reas
t Cut
let
Chi
cken
Thi
ghs
Bon
e-In
Ski
n-O
n
Aval
iabl
e in
2.5
-3 lb
s or
3-4
lbs
and/
or C
ut in
to 2
, 4, 8
, 9, a
nd 1
2.
Dic
ed C
hick
en
Bre
ast
BR
EA
ST
THIG
HS
LEG
S
Chi
cken
Leg
sB
onel
ess
Ski
nles
s
WH
OLE
CH
ICK
EN
Chi
cken
Bre
ast
Bon
eles
s S
kinl
ess
Chi
cken
Bre
ast B
onel
ess
Ski
nles
s Te
nder
Out
OTH
ER
CU
TS
Chi
cken
Ten
derlo
ins
Chi
cken
Bre
ast
Bon
eles
s S
kin-
On
SE
LEC
TIN
G P
OU
LTR
YIn
con
trast
to b
eef,
whe
n se
lect
ing
poul
try y
ou a
re n
ot c
hoos
ing
betw
een
tend
er a
nd le
ss te
nder
cut
s.
Pou
ltry
inst
ead
lend
s its
elf t
o bo
th d
ry a
nd m
oist
met
hods
of c
ooki
ng, i
nclu
ding
roas
ting,
bro
iling
, gril
l-in
g, p
an-fr
ying
, bra
isin
g an
d st
ewin
g. M
uch
of th
e po
pula
rity
of p
oultr
y st
ems
from
this
ver
satil
ity in
pr
eper
atio
n. A
lso,
pou
ltry
is e
asy
and
quic
k, a
nd a
ble
to ta
ke o
n fla
vour
. W
hen
look
ing
for t
he h
ealth
iest
opt
ion,
cho
ose
whi
te m
eat.
Dar
k m
eat h
as m
ore
fat,
som
etim
es e
ven
mor
e th
an b
eef.
If yo
u w
ant t
o m
ake
poul
try e
ven
heal
thie
r, lo
ok fo
r ski
nles
s cu
ts to
sav
e ca
lorie
s an
d cu
t dow
n on
fat.
TYP
ES
OF
WH
OLE
CH
ICK
EN
BB
Q c
hick
ens
are
youn
g ch
icke
ns w
eigh
ing
2.5-
3 lb
s. O
nly
7-10
wee
ks o
ld, t
hey
yiel
d te
nder
, mild
-ly
flav
ored
mea
t and
are
bes
t whe
n br
oile
d, fr
ied
or ro
aste
d. L
arge
chi
cken
s ar
e 4-
6 lb
s th
at a
re 1
6 w
eeks
old
. The
y ar
e pe
rfect
for r
oast
ing
and
rotis
serie
coo
king
.
CH
ICK
EN
Des
crip
tion
Spec
Nee
d
N
otic
eD
escr
iptio
nSp
ecN
eed
Not
ice
Chi
cken
Bre
ast B
/S D
oubl
esSp
ecify
Siz
ex
Chi
cken
Roa
ster
s W
hole
Whi
teC
hick
en B
reas
t B/S
Sp
ecify
Siz
eC
hick
en R
oast
ers
Who
le B
onel
ess
Whi
teC
hick
en R
oast
er B
reas
t B/S
R
ando
mx
Boilin
g Fo
wl W
hole
Fro
zen
6 - 9
lbs
Chi
cken
Bre
ast B
/S T
.O.
Spec
ify S
ize
Chi
cken
Bre
ast B
one
InSm
all o
r Lar
geC
hick
en B
reas
t B/S
T.O
. Trim
med
Sp
ecify
Siz
eC
hick
en B
reas
t Bon
e In
Spl
itSp
ecify
Siz
eC
hick
en B
reas
t B/S
Trim
med
Spec
ify S
ize
Chi
cken
Bre
ast S
tub
On
2 lb
avg
Chi
cken
Bre
ast B
/S S
peci
al T
rim
Spec
ify S
ize
Chi
cken
Bre
ast W
ing
On
Smal
l or L
arge
Chi
cken
Bre
ast B
/S S
pc T
rim T
.O.
Spec
ify S
ize
Chi
cken
Bre
ast W
ing
On
Split
2 lb
avg
Chi
cken
Bre
ast B
/S B
read
ed
Spec
ify S
ize
Chi
cken
Bal
lent
ine
Stub
On
1/2
BBQ
Chi
cken
Bre
ast B
/S B
read
ed B
utte
rflie
d T.
O.
Spec
ify S
ize
Chi
cken
Gal
lent
ine
Stub
On
Full
BBQ
xC
hick
en B
reas
t B/S
But
terfl
ied
Spec
ify S
ize
Chi
cken
Bur
gers
30/
box
5 oz
Chi
cken
Bre
ast B
/S D
elic
ated
T.O
. Sp
ecify
Siz
eW
orld
Mea
ts C
hick
en F
inge
rs4
kg B
oxC
hick
en B
reas
t B/S
Sca
llopi
ni
Spec
ify S
ize
Chi
cken
Nug
gets
IQF
(Sol
d By
Box
)4
x 1k
g Ba
gC
hick
en B
reas
t Bnl
ss S
kin
On
Sing
les
Spec
ify S
ize
Coo
ked
Dic
ed C
hick
en -1
/2" 8
0/D
ark
10 lb
s Bo
xC
hick
en C
utle
ts B
read
ed
Spec
ify S
ize
Chi
cken
Dic
ed B
reas
t Raw
Chi
cken
Ten
derlo
ins
6 - 7
lb B
agC
hick
en G
roun
d Le
an11
lbs
Bag
Chi
cken
Sup
rem
es S
kinl
ess
Spec
ify S
ize
xC
hick
en S
troga
noff
Brea
st11
lbs
Bag
Chi
cken
Sup
rem
es S
kinl
ess
T.O
. Sp
ecify
Siz
eC
hick
en S
troga
noff
Leg
Chi
cken
Sup
rem
es S
kin
On
Spec
ify S
ize
xC
hick
en S
troga
noff
Brea
st &
Leg
11 lb
s Ba
gC
hick
en S
upre
mes
Ski
n O
n T.
O.
Spec
ify S
ize
Chi
cken
Bon
es20
- 40
lbs
Chi
cken
Sup
rem
es S
kin
On
Fren
ched
Spec
ify S
ize
Chi
cken
Fat
C
hick
en S
upre
me
Sk/o
n T.
O. F
renc
hed
Spec
ify S
ize
Chi
cken
Fee
t (2
Day
s N
otic
e)Bu
lk P
ack
xC
hick
en B
reas
t IQ
F ( 4
-kilo
box
)Sp
ecify
Siz
eC
hick
en N
ecks
Fro
zen
25 lb
Cas
ex
Chi
cken
Who
le B
BQ 2
.5-3
lbs
Bulk
Pac
kC
hick
en L
iver
5 lb
Bag
Chi
cken
Who
le B
BQ -
Cut
in 1
/2Bu
lk P
ack
Chi
cken
Trim
11 lb
s Ba
gC
hick
en W
hole
BBQ
- C
ut in
4Bu
lk P
ack
Chi
cken
Leg
B/S
6 - 7
lb B
agC
hick
en W
hole
BBQ
- C
ut in
8Bu
lk P
ack
Chi
cken
Leg
B/S
Dic
ed
11 lb
s Ba
gC
hick
en W
hole
BBQ
- C
ut in
9Bu
lk P
ack
Chi
cken
Leg
Bon
eles
s Sk
in O
n11
lb B
oxC
hick
en W
hole
BBQ
- C
ut in
12
Bulk
Pac
kC
hick
en L
eg B
one
In B
ack
Off
Bulk
Pac
kC
hick
en L
arge
Who
le 3
-4lb
sBu
lk P
ack
Chi
cken
Leg
Bon
e In
Bac
k O
ff Sk
in O
ffBu
lk P
ack
Chi
cken
Lar
ge S
plit
3-4l
bsBu
lk P
ack
Chi
cken
Leg
Bon
e In
Bac
k O
nBu
lk P
ack
Chi
cken
Lar
ge W
hole
- C
ut in
4Bu
lk P
ack
Chi
cken
Leg
Bon
e In
Bac
k O
n Sk
in O
ffC
hick
en L
arge
Who
le -
Cut
in 8
Bulk
Pac
kC
hick
en L
eg B
one
In B
ack
On
SPLI
TBu
lk P
ack
Chi
cken
Lar
ge W
hole
- C
ut in
9Bu
lk P
ack
Chi
cken
Leg
Dru
mst
icks
Bulk
Pac
kC
hick
en L
arge
Who
le -
Cut
in 1
2Bu
lk P
ack
Chi
cken
Thi
gh B
/S6
- 7 lb
Bag
CH
ICKE
N
Des
crip
tion
Spec
Nee
d
N
otic
eC
hick
en T
high
Bon
eles
s Sk
in O
n11
lbs
/ Box
Chi
cken
Thi
gh B
/S D
iced
11
lbs
/ Bag
Chi
cken
Thi
gh B
one
In S
kin
Off
11 lb
s / B
oxC
hick
en T
high
Bon
e In
Ski
n O
n11
lbs
/ Box
Chi
cken
Win
g D
rum
ette
s11
lbs
/ Box
xC
hick
en W
ing
Dru
met
tes
Fren
ched
100
pcs
/ Box
xC
hick
en W
ing
Frye
rs S
TO -
Froz
en10
- 14
per
lbC
hick
en W
ing
Roa
ster
STO
Dom
. - F
roze
n6
- 8 p
er lb
Mag
ret W
hole
Duc
k (2
day
s no
tice)
7 - 9
lbs
xM
agre
t Duc
k Br
east
Bon
eles
s16
- 18
oz
Duc
k W
hole
6/B
ox
Froz
en5
- 6lb
Avg
Duc
k Br
east
Bon
eles
s (2
pce
/Vac
)9
- 10
ozD
uck
Legs
Bon
e In
8 - 9
pce
/ Ba
gH
alf D
uck
Con
fit (
10/C
ase)
12 o
z Av
gx
Duc
k Fa
t4.
5 lb
Bag
Duc
k Li
ver
5 lb
Bag
Duc
k Bo
nes
30 lb
Box
xFo
ie G
ras
Gra
de 'A
'1
lbFo
ie G
ras
Gra
de 'B
'1
lbC
orni
sh H
ens
Bone
In W
hole
17 -
20 o
zC
orni
sh H
ens
Bone
less
10 -
12 o
zPh
easa
nt W
hole
5 - 6
lbs
Phea
sant
Sup
rem
e7
- 9 o
zx
Qua
il W
hole
Bon
e In
(Sol
d By
Pkg
)6
pce
/ Pkg
Qua
il Eg
gs (S
old
By 1
0 Pk
g m
in)
18 p
ce /
Pkg
xG
uine
a Fo
wl W
hole
3 - 4
lbs
xG
uine
a Fo
wl S
upre
mes
(Sol
d By
Pce
)7
- 9 o
zx
POU
LTR
YD
escr
iptio
nSp
ecN
eed
Not
ice
CH
ICKE
N C
ON
T.TH
E YE
LLO
W C
HIC
KEN
STO
RY
Wha
t is
a ye
llow
chi
cken
? H
ow d
oes
a ye
llow
chi
cken
diff
er fr
om
the
com
mon
eve
ryda
y w
hite
chi
cken
? W
hite
chi
cken
, whi
ch
com
pris
es m
ost o
f the
chi
cken
pro
cess
ed in
Can
ada,
is s
ubje
cted
to
wha
t is
term
ed to
a h
ot s
cald
, prio
r to
the
feat
hers
bei
ng
rem
oved
. Th
e bi
rd a
fter s
laug
hter
is s
ubm
erge
d in
a b
ath
of
scal
ding
hot
wat
er.
This
ena
bles
the
feat
hers
to b
e re
mov
ed m
ore
easi
ly.
Dur
ing
the
final
par
t of t
he p
roce
ss, t
he c
hick
en is
rapi
dly
cool
ed, b
y th
e us
e of
a s
pin
chill
er, t
he s
pin
chill
er is
a lo
ng ta
nk
fille
d w
ith ic
e w
ater
.Thi
s pr
oces
s te
nds
to a
dd w
ater
to th
e ch
icke
n w
hich
som
etim
es w
eeps
out
, and
it a
lso
seem
s to
leec
h so
me
flavo
r as
wel
l.
In th
e “y
ello
w c
hick
en p
roce
ss” t
he b
ird is
sub
ject
ed to
wha
t is
term
ed a
sla
ck o
r col
d sc
ald
to a
id in
feat
her
rem
oval
. A
lthou
gh
not a
s ef
ficie
nt a
s th
e ho
t sca
ld p
roce
ss, t
he c
old
scal
d do
es le
ave
the
surfa
ce m
eat o
f the
bird
in a
juic
ier a
nd te
nder
con
ditio
n. T
he
yello
w e
pide
rmal
ski
n la
yer i
s al
so le
ft in
tact
and
rem
ains
on
the
skin
of t
he c
hick
en, h
ence
the
term
yel
low
chi
cken
. Th
e fin
al
cool
ing
of th
e bi
rds
is a
chie
ved
by h
angi
ng th
em in
a c
oole
r as
oppo
sed
to a
spi
n ch
iller
. Th
is p
rodu
ces
a dr
y sk
in a
nd p
rom
otes
th
e ke
epin
g qu
ality
of t
he c
hick
en.
The
“yel
low
chi
cken
pro
cess
” is
mor
e tim
e co
nsum
ing,
cre
ates
a
less
er d
egre
e of
shr
ink,
and
is th
eref
ore
cost
lier,
than
the
com
mon
m
etho
d of
pro
cess
ing
chic
kens
. W
hat a
re th
e ad
vant
ages
to
“yel
low
chi
cken
”? T
he a
dvan
tage
to th
e ul
timat
e co
nsum
er is
that
th
ey g
et a
mor
e fla
vorfu
l, m
ore
tend
er-e
atin
g ch
icke
n. I
n ad
ditio
n,
the
skin
tend
s to
be
cris
pier
whe
n fri
ed o
r bar
becu
ed.
We
cust
om c
ut y
ello
w c
hick
ens
to y
our s
peci
ficat
ions
!
NAME OF WORLD MEATS SALES REPRESENTATIVE:
LEGAL REGISTERED NAME:
TRADE / OPERATING NAME:
SHIPPING ADDRESS:
CITY / TOWN: POSTAL CODE:
PHONE NUMBER: EMAIL:
BILLING ADDRESS:
CITY / TOWN: POSTAL CODE:
PHONE: EMAIL:
AP CONTACT: AP PHONE:
AP FAX: EMAIL:
NAME: PHONE:
EMAIL:
NAME: PHONE:
EMAIL:
NAME OF BANK: BRANCH:
CONTACT NAME: PHONE:
MEAT SUPPLIER: TERMS: PHONE:
PRODUCE SUPPLIER: TERMS: PHONE:
FISH SUPPLIER: TERMS: PHONE:
TERMS REQUESTED:
PAYMENT METHODS:
2255 Dunwin Drive, Unit #3, Mississauga, Ontario L5L 1A3 Ph: (905) 569-0559 Fax: (905) 569-9263 Toll Free: (877) 593-9639
CREDIT REFERENCES(IT IS MANDATORY THAT YOU FILL IN ALL THREE AS SPECIFIED OR PROVIDE A SUITABLE SUBSTITUTE)
__________________________________ __________________________________ __________________________________
An authorized Company Signing Officer must sign this application.
Please note: World Meats Inc. charges a fee of $25.00 for all N.S.F. cheques and a service charge of 2% per month / 24% annum will be applied to any past due accounts. All claims must be made within 24 hours of delivery. World Meats accepts all types of Visa and
MasterCard as a form of payment and will impose a surcharge of 3% on invoices not paid with seven (7) days terms based on the date of the invoice.
I, the undersigned, accept all terms and conditions as described above. I authorize our Banking Institution and all references above to release information to World Meats Inc. for the purpose of opening an account.
TERMS
CASH CHEQUE E-TRANSFER CREDIT CARD *
CASH COD NET 7 NET 15 NET 30
* If your preferred method of payment is credit card, please fill out the credit card authorization form.
PRINT NAME SIGNATURE DATE
__________________________________ __________________________________PRINT NAME SIGNATURE DATE
In exchange for World Meats Inc. agreeing to do business with the customer, I , the undersigned personally promise to pay any invoices sent by World Meats Inc. to the customer that go unpaid by the customer when due for any reason, including in the event of the Customer's bankruptcy.
__________________________________
www.worldmeats.com
For Orders and General Information, please email: [email protected]
COMPANY INFORMATION
FULL NAME OF OWNERS / PARTNERS
PLEASE NOTE THAT ALL SHIPMENTS ARE C.O.D. UNTIL TERMS ARE APPROVEDCONFIDENTIAL CREDIT APPLICATION
AP INFORMATION
BILL TO ADDRESS (IF DIFFERENT FROM ABOVE)
BANK INFORMATION
Thank You,Accounts Recievable Department
LEGAL REGISTERED NAME:
TRADE / OPERATING NAME:
TYPE OF CREDIT CARD:
NAME ON CARD (PLEASE PRINT):
CARD NUMBER:
AUTHORIZED AMOUNT:
PRINT NAME SIGNATURE DATE
NEW / EXISTING ACCOUNTSPlease use my Credit Card as indication below (check one):
For one or more invoices (specify # of invoices below)Until credit is establishedFor all orders unless otherwise specified
World Meats accepts all types of Visa and MasterCard as form of payment and will impose a surcharge of 3% on invoices not paid within seven day terms based on the date of the invoice.
__________________________________ __________________________________ __________________________________
This is to advise that World Meats Inc. is authorized to accept telephone, fax, or email orders from our business, charge the cost of this/these order(s) to my Credit Card account as indicated above and ship the merchandise as requested. By signing this document,
I am accepting all responsibility for this transaction to ensure full payment to the merchant. I/We will inform you immediately if this card is no longer valid.
EXPIRY DATE:
The undersigned must be the Cardholder of the card listed above.
World Meats Inc. Phone: (905) 569-0559 ext. 26 Email: [email protected]
CODE # ON BACK:
# OF INVOICE(S):
2255 Dunwin Drive, Unit #3, Mississauga, Ontario L5L 1A3Ph: (905) 569-0559 Fax: (905) 569-9263 Toll Free: (877) 593-9639
www.worldmeats.com
CREDIT CARD LETTER OF AUTHORIZATION
Dear Sir / Madam,
We accept Visa and MasterCard as a form of payment. If you prefer to place your future purchases with World Meats Inc. on a credit card, we request this form to be completed and returned to us. Please complete and sign below, then fax to World Meats Inc. at: (905) 569-9263. Attn: Accounts Recievable.
COMPANY INFORMATION
Turk
ey F
resh
Gra
de 'A
' 5
- 7 k
gx
Turk
ey B
reas
t Bnl
ss S
kinl
ess
Net
ted
1 Si
ngle
Per
Bag
Turk
ey F
resh
Gra
de 'A
' 7
- 9 k
gx
Turk
ey T
high
BR
T Sk
in O
n4
- 5 lb
sTu
rkey
Fre
sh G
rade
'A'
9 - 1
1 kg
xTu
rkey
Thi
gh B
one
In S
kin
On
4 - 5
lbs
xTu
rkey
Fre
sh G
rade
'A'
11 k
g &
Up
xTu
rkey
Thi
gh B
/SBu
lk P
ack
xTu
rkey
Fro
zen
Gra
de 'A
' 5
- 7 k
gTu
rkey
Dru
mst
icks
3 - 5
lbs
xTu
rkey
Fro
zen
Gra
de 'A
' 7
- 9 k
gTu
rkey
Cut
lets
Bre
aded
4 - 5
oz
Turk
ey F
roze
n G
rade
'A'
9 - 1
1 kg
Turk
ey C
utle
ts
3 oz
Turk
ey F
roze
n G
rade
'A'
11 k
g U
pTu
rkey
Cut
lets
4
- 5 o
zTu
rkey
Who
le B
RT
STW
Spec
ify S
ize
xTu
rkey
Bur
ger
30 p
er B
ox5
ozx
Turk
ey W
hole
in P
arts
STW
Spec
ify S
ize
xTu
rkey
Gro
und
11 lb
Bag
Turk
ey B
reas
t Bon
e In
Fre
sh10
- 15
lbs
xTu
rkey
Dic
ed11
lb B
agTu
rkey
Bre
ast B
nlss
Sk/
On
Net
ted
1 / B
agTu
rkey
Stro
gano
ff11
lb B
agx
Turk
ey B
reas
t Bnl
ss S
k/O
n N
o N
et2
Sing
les
Per B
agTu
rkey
Bon
es40
- 50
lb C
ase
TUR
KEY
Nee
d
N
otic
eD
escr
iptio
nSp
ecN
eed
Not
ice
Des
crip
tion
Spec
Turk
eyBr
east
Bo
ne In
Fre
shTu
rkey
Brea
st
Bone
less
Ski
nles
s
Turk
eyTh
ighs
Bone
less
Ski
nles
sTu
rkey
Dru
mst
icks
Turk
eyW
ings
Turk
eyD
iced
Turk
eyBu
rger
s
Turk
eyG
roun
d
TUR
KEY
NU
TRIT
ION
Turk
ey is
a g
reat
opt
ion
as it
is a
lean
er m
eat,
has
less
fat,
mor
e pr
otei
n, a
nd a
hig
her c
alci
um c
onte
nt. I
n te
rms
of a
ll m
eats
, whi
te-m
eat
turk
ey is
low
er in
cal
orie
s pe
r ser
ving
than
any
oth
er m
eat o
ut th
ere,
incl
udin
g ch
icke
n. T
urke
y is
als
o lo
wer
in c
hole
ster
olth
an m
ost o
ther
m
eats
, esp
ecia
lly re
d m
eats
.
TEN
DE
RLO
INAv
g. W
eigh
t is
1lb.
PO
RK
Por
k P
icni
c
LOIN
Aval
iabl
e w
ith b
one
in,
bone
in c
hine
off,
bon
e in
fre
nche
d,
Por
k C
hops
C/C
Por
k C
hops
Fr
ench
edP
ork
Cho
ps E
/EP
orkl
oin
Ste
aks
Bon
eles
sP
ork
Bon
eles
sB
utte
rfly
Cho
ps
Por
k S
ide
Rib
s
Por
k B
utto
n B
ones
Por
k B
ack
Rib
Tai
lsPor
k B
ack
Rib
s
RIB
S
Por
k B
utt B
onel
ess
Por
k S
houl
der
Bon
eles
s
SH
OU
LDE
R
Por
k B
elly
B
onel
ess
Ski
n of
fP
ork
Bel
ly
Bon
eles
s S
kin
Off
BE
LLY
OTH
ER
CU
TS
Por
k D
iced
Por
k B
ucke
yes
Den
uded
Por
k G
roun
d
Por
k Lo
in
Bon
e In
Por
k Lo
in
Bon
eles
s Lo
ng C
utP
ork
Loin
B
onel
ess
Sho
rt C
ut
Des
crip
tion
Spec
Nee
d
N
otic
eD
escr
iptio
nSp
ecN
eed
Not
ice
Pork
Loi
n Bo
ne In
20 -
25 lb
sPo
rk C
utle
ts B
read
ed
Spec
ify S
ize
xPo
rk L
oin
Bone
In C
hine
Off
STW
14 -
18 lb
sPo
rk G
roun
d5
lb B
agPo
rk L
oin
Bone
In F
renc
hed
6 - 7
lbs
Pork
Stro
gano
ff10
lb B
agPo
rk L
oin
Bone
less
Lon
g C
ut10
- 12
lbs
Pork
Dic
ed
10 lb
Bag
Pork
Loi
n Bo
nele
ss S
hort
Cut
9 - 1
1 lb
sPo
rk C
hops
C/C
1.
5 - 2
"Po
rk T
ende
rloin
Fre
sh1
lbPo
rk C
hops
E/E
8
ozPo
rk T
ende
rloin
Fro
zen
1 lb
Pork
Cho
ps F
renc
hed
8 oz
Pork
Buc
keye
s D
enud
ed2
lbPo
rk B
onel
ess
Butte
rfly
Cho
ps10
oz
Pork
Bac
k R
ib2
- 3 lb
sPo
rk M
edal
lion
Baco
n W
rapp
ed4
- 5 o
zx
Pork
Bac
k R
ib T
ails
5 lb
Bag
Pork
Pul
led
(Aus
tin B
lues
) 2x5
lb B
ag10
lb B
oxx
Pork
But
ton
Bone
s5
lb B
agPo
rk B
elly
Bon
eles
s Sk
in O
nPo
rk S
ide
Rib
St.
Loui
e St
yle
4"4"
Pork
Bel
ly B
onel
ess
Skin
Off
Pork
Bac
k R
ibs
Fully
Coo
ked
in B
BQ S
auce
25 -
27 o
z Av
gPo
rk C
asin
g (B
undl
es)
Sold
by
Bund
lePo
rk P
icni
c Bo
nele
ss6
- 9 lb
sPo
rk E
ars
3 - 5
lbs
Pork
Sho
ulde
r Bon
e In
15 -
18 lb
sx
Pork
Fee
t2
- 3 lb
sx
Pork
Sho
ulde
r BR
T6
- 9 lb
sPo
rk H
ocks
4 - 5
lbs
Pork
But
t Bon
eles
s6
- 9 lb
sPo
rk T
ails
5 lb
Bag
SP. C
otta
ge R
olls
2 - 3
Avg
Pork
Trim
11 lb
Bag
Pork
loin
Ste
ak B
onel
ess
Spec
ify S
ize
Pork
Who
le P
ig (2
Day
s N
otic
e)Sp
ecify
Siz
ex
Pork
loin
Cut
lets
Sp
ecify
Siz
ePo
rk S
uckl
ing
Pig
Spec
ify S
ize
x
Pork
Cut
lets
Del
icat
ed
Spec
ify S
ize
Pork
etta
Bon
eles
s Po
rklo
in B
elly
Atta
ched
Sk/o
n Se
ason
ed15
lb P
iece
Avg
.
4
/ Cas
ex
POR
K
SELE
CTI
NG
PO
RK
CU
TSA
por
k lo
in w
ith a
ll th
e bo
nes
left
in h
as a
n av
erag
e w
eigh
t of a
bout
20-
25lb
s, a
nd c
an b
e us
ed fo
r cho
ps a
nd ro
asts
. A lo
in w
ith th
e ba
ck
ribs,
bla
de b
ones
and
hip
bon
e re
mov
ed h
as a
n av
erag
e w
eigh
t of 1
0-12
lbs
and
is g
reat
for b
onel
ess
pork
cho
ps a
nd b
onel
ess
roas
ts.
The
bone
s th
at a
re re
mov
ed fr
om th
e po
rklo
in a
re s
old
as b
ack
ribs.
Bon
e-in
cho
ps a
re c
ut fr
om th
e lo
in a
nd th
e be
st c
uts
are
from
the
cent
er (c
/c).
End
-to-e
nd (e
/e) c
hops
are
als
o av
alia
ble,
whe
re th
e en
d ch
ops
are
left
in. A
fren
ched
por
k ch
op is
one
of t
he h
ighe
st q
ualit
y cu
ts, w
here
the
bone
of t
he c
hop
is c
lean
ed.
Por
k te
nder
loin
is e
xtre
mel
y ve
rsat
ile a
nd le
nds
itsel
f per
fect
ly to
any
coo
king
tech
niqu
e.
Birn
baum
,M.(
2014
)Por
k101
:Kno
wyo
urcu
ts.A
vaila
blea
t:ht
tp://
mod
ernf
arm
er.c
om/2
014/
03/p
ork-
101/
Lam
b R
acks
Fre
nche
dLa
mb
Cho
ps F
renc
hed
Lam
b Lo
in C
hops
Lam
b Lo
in B
onel
ess
Lam
b Le
g B
one-
InLa
mb
Leg
Bon
eles
s
cut o
f lam
bSIZ
ECO
OKING
MET
HOD
COOK
ING TI
MEINT
ERVA
L TEM
P*
LAMB
LEG
w/b
one i
n5 -
7 lb
sR
oast
325ºF
20 -
25 m
in /
lb
25 -
30 m
in /
lb
30 -
35 m
in /
lb
med
-rare
145º
F
med
ium
160º
F
well-
done 1
70º
F
SHOU
LDER
ROAS
T3 -
4 lb
sR
oast
325ºF
20 -
25 m
in /
lb
25 -
30 m
in /
lb
30 -
35 m
in /
lb
med
-rare
145º
F
med
ium
160º
F
well-
done 1
70º
F
Lamb
Cube
s1"
- 1.5
"
pces
Bro
il /
Gril
l8 -
12 m
in /
lbm
ed
-rare
145º
F
Lamb
Burg
ers
4 o
zB
roil
/ G
rill
6 -
7 m
in /
sid
em
ed
ium
160º
F
Lamb
Chop
s1"
- 1.2
5"
pces
Bro
il /
Gril
l9 -
12 m
in /
lbm
ed
-rare
145º
F
Stew
Mea
t1.5
" th
ick
Bra
ise
14 -
18 m
in /
lbm
ed
-rare
145º
F
Lamb
Shan
ks0.5
- 1
lbB
rais
e1 -
2 h
rs /
lbm
ed
ium
160º
F
Lamb
leg
Bone
less
, Rol
led
4 -
7 lb
sR
oast
325ºF
20 -
25 m
in /
lb
25 -
30 m
in /
lb
30 -
35 m
in /
lb
med
-rare
145º
F
med
ium
160º
F
well-
done 1
70º
F
* S
ince t
he in
tern
al t
em
pera
ture
of cooke
d m
eat
will r
ise 5
-10 d
egre
es
after
rem
ovi
ng it
fro
m t
he o
ven o
r gril
l, ad
just
accord
ingly
by
pulling y
our
lam
b fro
m t
he h
eat
when t
i is
10 d
egre
es
low
er
than y
our
desi
red
doneness
.
CO
OK
ING
LA
MB
Ther
e is
no
Whe
n co
oked
pro
perly
, lam
b is
flav
ourfu
l and
juic
y, a
nd th
e m
etho
ds fo
r pre
parin
g it
are
no d
iffer
ent t
hat t
hose
you
use
for b
eef a
nd p
ork.
GR
ILLI
NG
Gril
ling
is o
ften
syno
nym
ous
with
bar
becu
ing
and
refe
rs to
coo
king
mea
t or v
eget
able
s on
a g
rate
ove
r ho
t coa
ls o
r ano
ther
hea
t sou
rce.
From
bur
gers
to c
hops
, gril
ling
is th
e pe
rfect
way
to e
at m
ore
lam
b an
d sp
end
less
tim
e co
okin
g an
d cl
eani
ng u
p. G
rille
d la
mb
is a
fast
, del
icio
us, p
ract
ical
wee
knig
ht
optio
n. D
ry b
rine
your
lam
b ch
ops.
If y
ou h
ave
time,
sal
t lam
b ch
ops
40 m
inut
es to
an
hour
bef
ore
grill
ing
them
, to
rele
ase
moi
stur
e an
d br
eak
dow
n pr
otei
ns in
a w
ay th
at a
llow
s th
e ch
ops
to re
abso
rb
the
liqui
d.
BR
AIS
ING
Bra
isin
g ca
n be
don
e on
the
stov
etop
, in
the
oven
or i
n a
slow
coo
ker.
A tig
ht-fi
tting
lid
is k
ey to
pre
-ve
ntin
g th
e liq
uid
from
eva
pora
ting.
The
sho
ulde
r is
idea
l for
bra
isin
g, s
tew
ing
or s
low
-roa
stin
g. L
amb
shou
lder
, sha
nks
and
ribs
are
less
tend
er c
uts
of m
eat t
hat a
re b
est p
repa
red
usin
g m
oist
coo
king
m
etho
ds in
clud
ing
brai
sing
and
ste
win
g, o
r a c
ombi
natio
n of
dry
and
moi
st c
ooki
ng m
etho
ds. G
rille
d an
d br
aise
d la
mb
is fo
und
on 2
0% o
f fin
e di
ning
ent
rée
men
us.
RO
AS
TIN
GR
oast
ing
wor
ks b
est w
ith fa
irly
tend
er p
iece
s of
mea
t or p
oultr
y. T
ende
r cut
s lik
e th
e ra
ck a
nd lo
in a
nd
porti
ons
of th
e le
g sh
ould
be
prep
ared
usi
ng d
ry h
eat c
ooki
ng m
etho
ds s
uchs
as
broi
ling
grill
ing
and
roas
ting.
For
per
fect
med
ium
rare
lam
b, 1
5 to
20
min
utes
per
pou
nd in
a 3
25°F
ove
n is
a g
ood
rule
of
thum
b. T
he te
mpe
ratu
re o
f the
mea
t will
rise
ano
ther
5 to
10
degr
ees
(this
is c
alle
d “c
arry
over
coo
k-in
g”),
so ta
ke it
out
with
that
in m
ind.
Lam
b is
a b
old
prot
ein
that
can
han
dle
dept
h of
flav
or. F
resh
her
b an
d sp
ice
rubs
add
laye
rs o
f fla
vor,
and
can
trans
form
the
vers
atile
leg
from
ske
wer
s to
a w
hole
roas
t.
LAM
B
Des
crip
tion
Spec
Nee
d
N
otic
eN
Z La
mb
Rac
ks F
renc
hed
Froz
en10
- 12
oz
NZ
Lam
b R
acks
Fre
nche
d Fr
ozen
12 -
14 o
zO
nt L
amb
Rac
ks F
renc
hed
Cap
Off
Spec
ify S
ize
NZ
Lam
b R
acks
Fre
nche
d Fr
ozen
14 -
16 o
zO
nt L
amb
Loin
Cho
ps
Spec
ify S
ize
NZ
Lam
b R
acks
Fre
nche
d Fr
ozen
16 -
18 o
zO
nt L
amb
Leg
Who
le B
one
In10
- 12
lbs
NZ
Lam
b R
acks
Fre
nche
d Fr
ozen
18 -
20 o
zO
nt L
amb
Leg
B.R
.T.
8 - 1
0 lb
sN
Z La
mb
Rac
ks F
renc
hed
Froz
en20
- 22
oz
Ont
Lam
b Sh
ould
er B
onel
ess
NZ
Lam
b R
ack
Cho
ps F
renc
hed
Larg
ex
Ont
Lam
b Sh
anks
14 -
18 o
zN
Z La
mb
Rac
k C
hops
Fre
nche
d Sm
all
xO
nt L
amb
Who
le30
lb A
vgx
NZ
Lam
b Lo
in B
onel
ess
3 - 5
oz
Ont
Lam
b Sa
ddle
6 - 8
lbs
NZ
Lam
b Lo
in B
one
In2
lbs
Ont
Lam
b Bo
nes
40 -
50 lb
Cas
eN
Z La
mb
Loin
Cho
ps 5
0-60
pc/b
ox10
lb B
oxN
Z La
mb
Leg
Bone
In L
ong
Cut
5 - 7
lbs
NZ
Lam
b Le
gs B
onel
ess
B.R
.T.
4 - 6
lbs
NZ
Lam
b Sh
anks
Who
le
10 -
14 o
zN
Z La
mb
Shan
ks W
hole
14
- 18
oz
NZ
Lam
b Bo
nele
ss D
iced
(Sho
ulde
r)10
lb B
oxN
Z La
mb
Bone
less
Dic
ed (L
eg)
10 lb
Box
Goa
t Leg
Dic
ed B
one
In1"
- 1.
5"N
Z La
mb
Gro
und
5lb/
bag
10 lb
Box
Goa
t Leg
Dic
ed B
onel
ess
1" -
1.5"
NZ
Lam
b Sh
ould
er B
onel
ess
3 - 4
lbs
Goa
t Leg
Who
le B
onel
ess
5 - 7
lbs
Lam
b Bu
rger
30/
box
6 oz
xG
oat L
eg W
hole
Bon
e In
7 - 8
lbs
Aust
Lam
b R
acks
Fre
nche
d Fr
esh
28 o
z &
Up
G
oat W
hole
Ont
ario
Fro
zen
Cut
in P
iece
s 25
lb A
vgx
NEW
ZEA
LAN
D L
AMB
ON
TAR
IO L
AMB
GO
ATD
escr
iptio
nSp
ecN
eed
Not
ice
Des
crip
tion
Spec
Nee
d
N
otic
e
LAM
B N
UTR
ITIO
NB
12 is
onl
y fo
und
natu
rally
in a
nim
al fo
ods.
B12
is im
porta
nt fo
r the
nor
mal
func
tioni
ng o
f bod
y ce
lls a
nd th
e ne
rvou
s sy
stem
. On
aver
age,
a
3oz
serv
ing
of le
an la
mb
prov
ides
36%
of t
he B
12 m
ost p
eopl
e ne
ed in
a d
ay.
Nia
cin
is a
B v
itam
in th
at p
rom
otes
hea
lthly
ski
n, n
erve
s an
d ai
ds in
dig
estio
n. O
n av
erag
e a
3oz
serv
ing
of le
an la
mb
prov
ides
27%
of t
he
niac
in m
ost p
eopl
e ne
ed in
a d
ay.
Iron
is a
n im
porta
nt n
utrie
nt th
at h
elps
red
bloo
d ce
lls c
arry
oxy
gen
to a
nd fr
om o
ther
cel
ls in
the
body
. On
aver
age,
a 3
oz s
ervi
ng o
f lam
b pr
ovid
es 1
0% o
f the
iron
mos
t peo
ple
need
in a
day
.
Zinc
is a
min
eral
that
the
body
nee
ds to
form
enz
ymes
and
insu
lin. O
n av
erag
e a
3oz
serv
ing
of la
mb
prov
ides
30%
of t
he z
inc
mos
t pe
ople
nee
d in
a d
ay.
Lambnu
triti
on-A
merican
lambbo
ard
(201
5)A
vaila
blea
t:ht
tp://
ww
w.a
mer
icanl
amb.
com
/lam
b-10
1/nu
triti
on/
Des
crip
tion
Spec
Nee
d
N
otic
eD
escr
iptio
nSp
ecN
eed
Not
ice
Pork
Bre
akfa
st S
ausa
ge O
lym
el11
lb B
oxBa
con
Slic
ed (S
old
by b
ox) 1
6-18
cou
nt5
kg B
oxFa
rmer
Bre
akfa
st S
ausa
ge O
lym
el11
lb B
oxBa
con
Slic
ed F
roze
n (S
old
by b
ox)
11 lb
Box
Brea
kfas
t Sau
sage
Wor
ld M
eats
11 lb
Box
Baco
n Sl
iced
Uni
form
(Sol
d by
box
) 5
kg B
oxBe
ef B
reak
fast
Sau
sage
(Lay
er P
ack)
10 lb
Box
xBa
con
Slic
ed in
1lb
Vac
Bag
s1
lb B
agH
alal
Bee
f Bre
akfa
st S
ausa
ge (L
ayer
Pac
k)11
lb B
oxx
Baco
n En
ds
5 kg
Box
xTu
rkey
Bre
akfa
st S
ausa
ge (L
ayer
Pac
k)11
lb B
oxPe
amea
l Sty
le B
ack
Shor
t Cut
10 lb
Avg
Chi
cken
Bre
akfa
st S
ausa
ge11
lb B
oxx
Peam
eal S
tyle
Bac
k Sl
iced
4m
m11
lb B
oxAn
doui
lle S
ausa
ge (V
acuu
m P
ack)
11 lb
Box
Peam
eal S
tyle
Bac
k Sl
iced
8m
m
Biso
n Sa
usag
e (V
acuu
m P
ack)
6 lb
Box
xTu
rkey
Bac
on (A
vg 2
64 s
lices
)11
lb B
oxx
Brat
wur
st S
ausa
ge (L
ayer
Pac
k)11
lb B
oxC
horiz
o Sa
usag
e (V
acuu
m P
ack)
4 / B
agC
horiz
o Sa
usag
e M
eat -
Raw
5 lb
Bag
xC
hick
en S
ausa
ge (V
acuu
m P
ack)
11 lb
Box
Turk
ey S
ausa
ge (V
acuu
m P
ack)
11 lb
Box
Deb
rezi
ner S
ausa
ge (L
ayer
Pac
k) 8
"10
lb B
oxD
uck
Saus
age
(Vac
uum
Pac
k)6
lb B
oxx
Hon
ey G
arlic
Sau
sage
(Lay
er P
ack)
11 lb
Box
Italia
n Sa
usag
e H
ot 6
" (Va
cuum
Pac
k)36
/ Bo
x - 3
/ Ba
gH
ot It
alia
n Sa
usag
e M
eat
5 lb
Bag
Italia
n Sa
usag
e Sw
eet 6
" (Va
cuum
Pac
k)36
/ Bo
x - 3
/ Ba
gIta
lian
Saus
age
Swee
t 8" (
Vacu
um P
ack)
36 /
Box
- 3 /
Bag
Italia
n La
mb
Saus
age
9'' I
n La
mb
Cas
ing
36 /
Box
Oct
ober
fest
Sau
sage
(Lay
er P
ack)
8 - 1
0 lb
Box
xSa
lt &
Pepp
er S
ausa
ge L
inks
Laye
r Pac
ked
Veni
son
Saus
age
(Vac
uum
Pac
k)36
/ Bo
x - 3
/ Ba
gx
Wild
Boa
r Sau
sage
(Vac
uum
Pac
k)36
/ Bo
x - 3
/ Ba
gx
Mor
sala
(Por
tugu
ese
Bloo
d Sa
usag
e)2
Day
s N
otic
ex
Hal
al B
eef S
ausa
ge (L
ayer
Pac
k) 7
"10
lb B
oxx
BAC
ON
SAU
SAG
E
Baco
nSl
iced
Peam
eal S
tyle
Back
Slic
edPe
amea
l Sty
leBa
ck S
hort
Cut
Chi
cken
Saus
age
Brea
kfas
tSa
usag
eIta
lian
Saus
age
Des
crip
tion
Spec
Nee
d
N
otic
eD
escr
iptio
nSp
ecN
eed
Not
ice
Allig
ator
Mea
t12
x 1
lbx
Ost
rich
Tend
erlo
in2
- 4 lb
sx
Biso
n Bu
rger
s 6
ozVe
niso
n Bo
nes
40 -
50 lb
Cas
ex
Biso
n Bu
rger
s 8
ozVe
niso
n Br
aisi
ng R
ib10
lb B
oxx
Biso
n G
roun
d5
lb B
agVe
niso
n C
hops
Fre
nche
d 8
ozx
Biso
n R
ibey
e W
hole
9 lb
Avg
xVe
niso
n D
enve
r Leg
8 - 1
0 lb
sx
Biso
n St
riplo
in8
- 9 lb
Avg
xVe
niso
n G
roun
d5
lb B
agBi
son
Tend
erlo
in4
lb A
vgx
Veni
son
Loin
s3
lb A
vgx
Biso
n Tr
im25
lb B
oxVe
niso
n O
sso
Bucc
o10
lb B
oxx
Biso
n Sh
ortri
bs
10 lb
Box
xVe
niso
n R
acks
Fre
nche
d2
- 3 lb
Avg
Biso
n Ba
ckrib
s 10
lb B
oxx
Veni
son
Shou
lder
Bon
eles
s5
- 7 lb
sEl
k D
enve
r Leg
16 lb
Avg
xVe
niso
n St
ew10
lb B
oxEl
k D
iced
10 lb
Box
xVe
niso
n Te
nder
loin
2/p
kg
1 - 2
lb P
kgEl
k Lo
ins
3 lb
Avg
xVe
niso
n Tr
im40
- 50
lb C
ase
xEl
k R
ack
Fren
ched
7 lb
Avg
xW
ild B
oar L
oin
Bone
less
2 lb
Avg
xEl
k Te
nder
loin
2 lb
Avg
xW
ild B
oar R
ack
Fren
ched
4 lb
Avg
xEl
k Tr
im40
- 50
lb C
ase
xW
ild B
oar S
ide
Rib
20 -
30 lb
Cas
ex
Kang
aroo
Loi
ns5
x 1
kg A
vgx
Wild
Boa
r Ten
derlo
ins
2/pk
g1
lb A
vgx
Kang
aroo
Rum
ps10
x 1
kg
Avg
xW
ild B
oar S
houl
der B
onel
ess
5 lb
Avg
xR
abbi
t Leg
s6
oz A
vgx
Wild
Boa
r Trim
40 -
50 lb
Cas
ex
Rab
bit S
addl
es2
lbs
Avg
xM
usko
x R
ibey
e 1.
5 lb
Avg
xR
abbi
t Who
le3
- 4lb
Avg
Mus
kox
Strip
loin
1.
5 lb
Avg
xO
stric
h Fa
n Fi
llet D
enud
ed10
lb A
vgx
Mus
kox
Tend
erlo
in1.
5 lb
Avg
x
GAM
E
Rab
bit
Sadd
les
Veni
son
Loin
Biso
n R
ibey
eKa
ngar
ooR
umps
Wild
Boa
rR
ack
Fren
ched
Veni
son
Rac
kFr
ench
ed
Des
crip
tion
Spec
Nee
d
N
otic
eD
escr
iptio
nSp
ecN
eed
Not
ice
Cal
amar
ix
Scal
lops
Spec
ify S
ize
xC
alam
ari U
-10
5lb
Bloc
kx
Brea
ded
Coc
onut
Shr
imp
21-2
5 C
ount
5 x
2 lb
sC
od F
illets
IQF
Froz
en 4
-6oz
10 lb
Box
Shrim
p BT
P&D
Tai
l On/
Off
26-3
02
lb B
agFi
sh S
ticks
10l
b Bo
x5
lb B
agSh
rimp
BT P
&D T
ail O
n/O
ff 16
-20
2 lb
Bag
Had
dock
Fille
ts F
roze
n 10
lb B
ox6
- 8 o
z
Shrim
p BT
P&D
Tai
l On/
Off
21-2
5 2
lb B
agH
addo
ck F
illets
Bat
tere
d 10
lb B
ox 3
oz5
lb B
agSo
le F
illets
10l
b Bo
x5
ozH
addo
ck L
oin
4oz
IQF
10 lb
Box
xR
ed S
napp
er F
illets
IQF
Skin
On
6 - 8
oz
Mus
sels
2 lb
Bag
xTi
lapi
a Fi
llets
10l
b bo
x 5
- 7 o
zSa
lmon
xTu
na in
Oil
48/b
ox19
8 gr
ams
xSa
lmon
Fille
ts F
roze
n 10
lb B
ox6
ozSm
oked
Sal
mon
Nor
wei
gan
1kg
Boar
d
Beef
Kab
ob P
eppe
r/Oni
on
4 oz
xC
hick
en S
pidu
cci (
Sold
By
the
Box)
60 /
Box
xBe
ef K
abob
Pep
per/O
nion
6
ozx
Pork
Kab
ob C
ajun
4
ozx
Beef
Ten
derlo
in K
abob
Caj
un
4 oz
Po
rk K
abob
Gre
ek
4 oz
Beef
Ten
derlo
in K
abob
Pla
in
4 oz
- 6
ozx
Pork
Kab
ob P
eppe
rs/O
nion
s 4
oz -
6 oz
x
Beef
Ten
derlo
in K
abob
Ter
iyak
i 4
ozx
Pork
Kab
ob P
lain
4
oz -
6 oz
x
Beef
Ten
derlo
in S
atay
Pla
in
1 oz
Pork
Sat
ay P
lain
1
ozx
Chi
cken
Gre
ek K
abob
4 oz
Pork
Spi
ducc
i (So
ld B
y th
e Bo
x)60
/ Bo
xx
Chi
cken
Kab
ob C
ajun
4
oz -
6 oz
xLa
mb
Kabo
b G
reek
4
ozx
Chi
cken
Kab
ob P
eppe
rs/O
nion
s 4
oz -
6 oz
xLa
mb
Kabo
b Pl
ain
4 oz
xC
hick
en K
abob
Pla
in
4 oz
- 6
ozLa
mb
Spid
ucci
Ont
. (So
ld B
y Bo
x)60
/ Bo
xC
hick
en S
atay
Pla
in
1 oz
Duc
k Sp
iduc
ci (S
old
By T
he B
ox)
60 /
Box
x
FISH
KABO
BSN
eed
Not
ice
Des
crip
tion
Spec
Nee
d
N
otic
eD
escr
iptio
nSp
ec
Cal
amar
iU
-10
Tila
pia
Fille
tsSh
rimp
BT
Peel
& D
ev, T
ail O
nSa
lmon
Fille
tsH
addo
ck
Fille
tsR
ed S
napp
erFi
llets
Des
crip
tion
Spec
Nee
d
N
otic
eD
escr
iptio
nSp
ecN
eed
Not
ice
4x4
Coo
ked
Ham
8 - 1
2 lb
sPe
pper
oni S
liced
10 lb
Box
Bolo
gna
8 - 1
2 lb
sx
Pepp
erse
ed S
alam
i5
- 7 lb
sBr
esao
la S
alam
i3
- 5 lb
sx
Coo
ked
Roa
st B
eef F
lat
6 - 9
lbs
Hot
Cac
ciat
ore
Saus
age
Vac
Pack
xD
ijon
Turk
ey B
reas
t Del
i6
- 9 lb
sx
Swee
t Cac
ciat
ore
Saus
age
Vac
Pack
Nat
ural
Sm
oked
Tur
key
Brea
st
3 - 4
lbs
xH
ot C
alab
rese
Sal
ami
5 - 7
lbs
Smok
ed T
urke
y Br
east
Del
i6
- 9 lb
sSw
eet C
alab
rese
Sal
ami
5 - 7
lbs
Coo
ked
Turk
ey B
reas
t Del
i6
- 9 lb
sC
alie
nte
Sala
mi
5 - 7
lbs
Pros
ciut
to H
am10
-12
lbs
Hot
Cap
icol
la
4 - 6
lbs
Pros
ciut
to H
am S
liced
8-10
slic
es /
Pkg
Swee
t Cap
icol
la
4 - 6
lbs
Pros
ciut
to B
onel
ess
Skin
less
3 - 4
lbs
Chi
cago
58
Sala
mi
5 lb
sx
Parm
a Pr
osci
utto
(Age
d 16
Mon
ths)
12 -
14 lb
sC
hick
en B
reas
t Caj
un R
oast
7 - 9
lbs
xD
oubl
e Sm
oked
Bac
on (B
rand
t)3
- 5 lb
sC
hick
en B
reas
t Med
iterra
nean
Roa
stx
Dou
ble
Smok
ed S
lab
Baco
n11
lbs
Coo
ked
Cor
ned
Beef
Fla
t5
- 7 lb
sSm
oked
Bon
e In
Ham
20 -
25 lb
sD
amou
r Sal
ami (
hear
t sha
pe)
5 - 7
lbs
Smok
ed B
one
In H
am B
one
Rem
oved
STW
Hot
Gen
oa S
alam
i5
- 7 lb
sSw
eet G
enoa
Sal
ami
5 - 7
lbs
Blac
k Fo
rest
Ham
8
- 10
lbs
Ham
Kie
lbas
a5
lb C
oil
Old
Fas
hion
ed H
am10
- 12
lbs
Ros
emar
y H
am
7 - 9
lbs
Hun
garia
n Sa
lam
i5
- 7 lb
sSm
oked
Who
le C
hick
en
3 - 5
lbs
Mon
treal
Sm
oked
Mea
t Bris
ket
10 -
12 lb
sKi
ng C
ole
Smok
ed D
uck
Brea
st4
- 6 o
zM
orta
della
Reg
ular
8 - 1
2 lb
sSm
oked
Por
k H
ocks
4 - 6
lbs
Swee
t Pan
cetta
3
- 6 lb
sSm
oked
Por
k Lo
in B
onel
ess
4 - 8
lbs
xPa
stra
mi
6 - 9
lbs
Smok
ed P
orkl
oins
Bon
e In
(Bra
ndt)
3.5
kg
Avg
DEL
I
SMO
KED
MEA
TSD
escr
iptio
nSp
ecN
eed
Not
ice
Cal
abre
seSa
lam
iPr
oscu
itto
Ham
Roa
st B
eef D
eli
Slic
ed P
eppe
roni
Blac
k Fo
rest
Ham
Des
crip
tion
Spec
Nee
d
N
otic
eD
escr
iptio
nSp
ecN
eed
Not
ice
Asia
go C
hees
e5
lb A
vgM
onte
rey
Jack
Che
ese
10 lb
xBl
ue C
hees
e5
lbx
Moz
zare
lla C
hees
e5
lbBo
ccoc
ini C
hees
e (9
9-pc
e)3
kg P
ail
xM
ozze
rella
Che
ese
Smok
ed5
lbBr
ick
Che
ese
5 lb
xPa
rmes
an P
adan
o C
hees
e5
lbBr
ie C
hees
e2
x 50
0 gr
ams
xPr
oval
one
Che
ese
8 lb
Dou
ble
Cre
am B
rie (B
orgo
) 1
kg W
edge
xSa
gana
ki C
hees
e8
lbx
Che
rry B
occo
ncin
i Che
ese
(530
-pce
)3
kg P
ail
Shre
dded
Che
ddar
Che
ese
2.5
kg B
agx
Edam
Che
ese
10 lb
xSh
redd
ed M
ozza
rella
Che
ese
2.5
kg B
agFe
ta C
hees
e3
kg P
ail
xSh
redd
ed B
lend
Moz
zare
lla &
Che
ddar
2.
5 kg
Bag
xG
oat C
hees
e1
kgSh
redd
ed A
siag
o (S
old
by th
e ba
g)1
kg B
agx
Gor
ganz
olla
Che
ese
5 lb
xSm
oked
Gou
da C
hees
e10
lbG
rate
d Pa
rmes
an C
hees
e (S
old
by b
ag)
1 kg
Stilt
on C
hees
e8
lbx
Gru
yere
Che
ese
5 lb
xSw
iss
Che
ese
5 lb
Hav
arti
Che
ese
Jala
peno
10 lb
St J
orge
Che
ese
10 k
g Av
gx
Hav
arti
Che
ese
Reg
ular
10 lb
Mild
Che
ddar
Slic
ed
12 x
165
gra
ms
xM
arbl
e C
hedd
ar C
hees
e10
lbx
Mar
ble
Che
ese
Slic
ed12
x 1
65 g
ram
sx
Mas
carp
one
Che
ese
450
gram
sx
Prov
alon
e C
hees
e Sl
iced
12
x 1
65 g
ram
sx
Med
ium
Che
ddar
Che
ese
10 lb
Swis
s C
hees
e Sl
iced
12
x 1
45 g
ram
sx
Whi
te C
hees
e C
urds
(Sol
d By
Cas
e)5
x 2
kg B
agx
Moz
zare
lla C
hees
e Sl
iced
12
x 1
75 g
ram
sx
Mild
Gou
da4.
5 kg
Whe
elx
Hav
arti
Che
ese
Slic
ed12
x 1
65 g
ram
sx
Mue
nste
r Che
ese
3 kg
x
CH
EESE
Goa
tC
hees
ePa
rmes
anC
hees
e
Moz
zare
llaC
hees
eAs
iago
Che
ese
Brie
Che
ese
Blue
Che
ese
Edam
Che
ese
Hav
arti
Che
ese
Swis
sC
hees
e
Smok
ed M
ozza
rella
Che
ese
Mon
tere
yJa
ckC
hees
e
Med
ium
Che
ddar
Che
ese
City
Mon
day
Tuesda
yWedne
sday
Thursday
Friday
City
Mon
day
Tuesda
yWedne
sday
Thursday
Friday
Aja
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sis
sa
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ca
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bu
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ma
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sv
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dfo
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Bra
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rid
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org
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Wo
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Me
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In
c.
de
liv
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to
va
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us c
itie
s a
rou
nd
th
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rea
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To
ron
to A
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(G
TA
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nd
to
cit
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th
e G
TA
th
rou
gh
an
exp
ed
itin
g s
erv
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we
pa
rtn
er
wit
h.
We
are
fle
xib
le a
nd
wil
l tr
y t
o m
ee
t y
ou
r n
ee
ds t
he
be
st
we
ca
n.
If y
ou
wo
uld
lik
e a
sp
ecif
ic d
eli
ve
ry t
ime
, w
e r
eq
ue
st
a t
wo
-ho
ur
tim
e f
ram
e t
o m
ak
e s
ure
ou
r d
rive
rs h
av
e e
no
ug
h t
ime
. P
lea
se
re
fer
to t
he
de
live
ry s
ch
ed
ule
be
low
to
se
e w
hic
h d
ay
s w
e d
eli
ve
r a
nd
the
sp
ecif
ic c
itie
s w
e d
eli
ve
r to
. P
lea
se
no
te,
ou
r d
eli
ve
ry s
ch
ed
ule
is s
ub
ject
to c
ha
ng
e.
Via
Erb
- Or P
icku
p
2255 Dunwin Drive, Unit 3, Mississauga, ON L5L 1A3Phone: (905) 569-0559 Fax: (905) 569-9623
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