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81% Fine Grind Fresh

Product code: 356

Beef

Ground Beef

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Product code: 356

81% Fine Grind Fresh

Ground Beef

Description

81/19 fine grind ground beef packed in clear chub film

Packaging Info

Packed 8 chubs per box.

Specs

81% Lean, Chub Weight: Approximately 10 lbs.

To place an order, call 630-739-1746

81% Fine Grind Value Grind

Product code: 381

Beef

Ground Beef

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Product code: 381

81% Fine Grind Value Grind

Ground Beef

Description

Excel Skillet Essentials 81% Lean - 19% Fat Ground Beef packed in clear 10 lb. chub film.

Packaging Info

Packed approximately 10 lbs. per chub, 8 chubs per box. Clear film with information printed on the chub film at the plant.

Specs

81% Lean, Chub Weight: Approximately 10 lbs.

To place an order, call 630-739-1746

73% Fine Grind Frozen

Product code: 257

Beef

Ground Beef

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Product code: 257

73% Fine Grind Frozen

Ground Beef

Description

73/27 Fine Ground Ground Beef packed in 10 lb. clear chub film.

Packaging Info

Packed approximately 10 lbs. per chub, 8 chubs per box.

Specs

73 % Lean, Chub Weight: Approximately 10 lbs.

To place an order, call 630-739-1746

Scaled Tripe/ Regular Tripe

Product code: W72423

Beef

Offal

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Product code: W72423

Scaled Tripe/ Regular Tripe

Offal

Ungraded

Description

The bleached tripe without the honeycomb, is the smooth half of the rumen left after removing the chain portion.

Packaging Info

Bulk packed to a net weight of 60 lbs.

Specs

8% trimmable fat left on product with no heavy concentration of fat in one area and in excess of 1" in width, Glandular material will be removed

To place an order, call 630-739-1746

73% Fine Grind Fresh

Product code: 257

Beef

Ground Beef

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Product code: 257

73% Fine Grind Fresh

Ground Beef

Description

73/27 Fine Ground Ground Beef packed in 10 lb. clear chub film.

Packaging Info

Packed approximately 10 lbs. per chub, 8 chubs per box.

Specs

73 % Lean, Chub Weight: Approximately 10 lbs.

To place an order, call 630-739-1746

Tenderloin 5/UP

Product code: W59090

Beef

Loin Tenderloin

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Product code: W59090

Tenderloin 5/UP

Loin Tenderloin

Ungraded

Description

190 Beef Tenderloin. Non-fed beef

Packaging Info

Vacuum packed 1 piece per bag, 12 bags per box.

Specs

Peeled tenderloin with fat, membrane, and side muscle removed

To place an order, call 630-739-1746

81% Fine Grind Frozen

Product code: 356

Beef

Ground Beef

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Product code: 356

81% Fine Grind Frozen

Ground Beef

Description

81/19 fine grind ground beef packed in clear chub film

Packaging Info

Packed 8 chubs per box.

Specs

81% Lean, Chub Weight: Approximately 10 lbs.

To place an order, call 630-739-1746

Tenderloin Peeled #2

Product code: 18935

Beef

Loin, Tenderloin #2

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Product code: 18935

Tenderloin Peeled #2

Loin, Tenderloin #2

No Roll

Description

Beef Boneless Tenderloin #2 Peeled

Packaging Info

Vacuum packed 2 pieces per bag, 6 bags per box.

Specs

To place an order, call 630-739-1746

CH Chuckeye

Product code: 11722

Beef

Chuck

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Product code: 11722

CH Chuckeye

Chuck

USDA Choice

Description

Excel's SmartChoice Boneless Chuck Eye Neck Off consists of a boneless trimmed portion from a square cut blade.

Packaging Info

Vacuum packed 1 piece per bag, 3 bags per box

Specs

The Chuck Tender, Cap, Backstrap, heavy connective tissue, prescapular lymph gland and associated fat is removed, Chuck Cap is removed down to the blue tissue, fat pockets are bridged lean to lean, Flake fat is allowed to remain, The tail is removed 1" x 1" from the extreme outer edge of the chuck eye and parallel to the back edge of the chuck, The neck is removed at the outer edge of the seratus ventralis muscle, Steam pasteurization burns are not removed.

To place an order, call 630-739-1746

CAB Tenderloin Peeled

Product code: 88924

Beef

Flat Cut Loin

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Product code: 88924

CAB Tenderloin Peeled

Flat Cut Loin

USDA Choice or Higher

Description

Excel's Smart Choice Peeled Tenderloin is a fully defatted tenderloin removed from the primal flat cut loin by closely following the surface of the bones and natural seam, leaving the rope meat firmly attached.

Packaging Info

Packed 1 piece per bag, 12 bags per box.

Specs

Surface fat is trimmed off to the blue tissue, Flake fat allowed, The fat pocket underneath the ear will be opened up 1"

To place an order, call 630-739-1746

CH Knuckle

Product code: 16620

Beef

Round

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Product code: 16620

CH Knuckle

Round

USDA Choice

Description

Excel's Smartchoice Peeled Knuckle is made from a Flat Cut Round Primal. It is a boneless, fat-off knuckle and is a variation of Excel's Regular Knuckle.

Packaging Info

Packed 1 piece per bag, 6 bags per box.

Specs

External ' hard fat ' and associated membrane is removed, Flake fat between external membrane and knuckle remains attached to the knuckle, Internal fat if present is left attached, Small piece of inside muscle if present is left attached.

To place an order, call 630-739-1746

Boneless Skinless Breast

Product code: 946901

Chicken

Breast

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Product code: 946901

Boneless Skinless Breast

Breast

Description

Boneless Skinless Buttrfly Chicken Breasts W/RIB MEAT

Packaging Info

40lb box, 4X10 CVP W/CO2 MASTER

Specs

Boneless Skinless Buttrfly Chicken Breasts are breast fillets attached by Keel Ribbo.

To place an order, call 630-739-1746

Boneless Pork Butt

Product code: 920080

Pork

Shoulder

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Product code: 920080

Boneless Pork Butt

Shoulder

Description

Premium Shoulder Boneless Butt 4/2 Vac

Packaging Info

Packed 2 peices per bag 4 bags per box

Specs

Trim fat cover to 1/4" with maximum 3/8" in any spot, beveling edges and ridges as necessary to meet this requirement, Do not tip fat back side of neck end unless it is ragged or loose but remove any excess surface fat. Bevel down from the fat side through the false lean and just tip the outside edge of the second half moon on the jowl side of the neck end leaving a rounded appearance, Fat cover over the false lean in the jowl area should be 1/4" +/- 1/8", Abscesses, bruises, blood clots, tag ends and feather bones must be removed.

To place an order, call 630-739-1746

Bone-In Pork Butt

Product code: 920390

Pork

Shoulder

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Product code: 920390

Bone-In Pork Butt

Shoulder

Description

Premium Bone-In Pork Butt 4/2 Vac

Packaging Info

Packed 2 peices per bag 4 bags per box

Specs

Trim fat cover to 1/4" with maximum 3/8" in any spot, beveling edges and ridges as necessary to meet this requirement, Do not tip fat back side of neck end unless it is ragged or loose but remove any excess surface fat. Bevel down from the fat side through the false lean and just tip the outside edge of the second half moon on the jowl side of the neck end leaving a rounded appearance, Fat cover over the false lean in the jowl area should be 1/4" +/- 1/8", Abscesses, bruises, blood clots, tag ends and feather bones must be remove.

To place an order, call 630-739-1746

Bonless Loin Strap On

Product code: 955360

Pork

Loin

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Product code: 955360

Bonless Loin Strap On

Loin

Description

Premium Boneless Pork Loin Center Cut Strap On

Packaging Info

Packed 1 piece per bag, 6 bags per box.

Specs

Remove blade cap and all false lean. The finished boneless loin should be practically free of false lean. Any remaining trace of false lean cannot exceed the size of 2 quarters (> 1.6 square inches), When shoulder end is formed into a circular shape, diameter of total muscle mass at the shoulder end must have a diameter of 2 1/2" +/- .25", The belly strap is cut to 3/4" - 1", but never beyond edge of lean, The sirloin end must be reasonably square. Maximum length variation on the sirloin end is 1", Tag ends must be removed, Trim fat cover to 1/4" +/- 1/8" maximum.

To place an order, call 630-739-1746

Light Spareribs

Product code: 965780

Pork

Rib

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Product code: 965780

Light Spareribs

Rib

Description

Premium Bone-In Pork Spareribs 3/3 vac

Packaging Info

Packed 3 pieces per bag, 3 bags per box

Specs

Remove heart fat, leaf lard and any loose or stringy fat, Trim off any jagged lean edges along the mid line edge to give a smooth rounded appearance, Remove diaphragm tissue extension protruding from the skirt beyond 0.3 inch in width and 3 inches in length, Lean extending beyond last rib at the flank end should not exceed 3 inches in length, Remove any belly fat exceeding 0.3 inch in depth below the brisket bone, Remove any excess fat covering over the face of the ribs (due to deep pull), Remove excess muscle & fat extending past the natural seam on the outside edge of the flank wing muscle along the mid line.

To place an order, call 630-739-1746

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