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Ribeye Boneless

Product code: 11245

Beef

Beef Ribs

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Product code: 11245

Ribeye Boneless

Beef Ribs

USDA Select

Description

Excel's SmartChoice 2 x 2 Boneless Lip-On is produced from the 3 x 4 primal rib. It is a totally boneless rib with the backstrap, blade cartilage, rib cap and blade meat removed.

Packaging Info

Distributed Fresh Vacuum Packed 1 per bag 5 bags per box

Specs

Finger-meat from the removal of the backribs will be firmly attached. The lip will not exceed 1 1/2" thickness.

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

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

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

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

Chicken Leg Meats

Product code: 100040864

Chicken

Leg Meats

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Product code: 100040864

Chicken Leg Meats

Leg Meats

A Grade

Description

ChickenBnless Skinless Whole Leg Meat Jumbo 40# 4X10 CVP

Packaging Info

Distributed Fresh/Frozen Vacuum Packed 4 bags per box

Specs

A whole boneless skinless segment of the chicken with the drumstick and thigh meat.

Chicken Breast

Product code: 100041648

Chicken

Butterfly Breast

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Product code: 100041648

Chicken Breast

Butterfly Breast

A Grade

Description

Chicken Boneless Skinless BUTTERFLY BREAST W/RIB MEAT Fresh 40# 4X10 CVP

Packaging Info

Distributed Fresh/Frozen Vacuum Packed 4 bags per box

Specs

Line run boneless skinless butterfly chicken breast are breast fillets attached by the keel ribbon.

Chicken Thigh Meat

Product code: 100042645

Chicken

Thigh Meat

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Product code: 100042645

Chicken Thigh Meat

Thigh Meat

A Grade

Description

Chicken Boneless Skinless Thigh Fresh 40# 4X10 CVP

Packaging Info

Distributed Fresh/Frozen Vacuum Packed 4 bags per box

Specs

Boneless Skinless Chicken Thigh Meat.

Chicken Wings

Product code: 100040566

Chicken

Wings

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Product code: 100040566

Chicken Wings

Wings

A Grade

Description

Chicken Whole Wings Fresh 40# 4x10 CVP

Packaging Info

Distributed Fresh/Frozen Vacuum Packed 4 bags per box

Specs

A Wing is a segment tht includes the entire wing, with all muscle and skin tissue intact.

Chicken Drumsticks

Product code: 100040782

Chicken

Drumsticks

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Product code: 100040782

Chicken Drumsticks

Drumsticks

A Grade

Description

Chicken Drumsticks Fresh 40# BULK CVP

Packaging Info

Distributed Fresh/Frozen Vacuum Packed 1 bag per box

Specs

Drumsticks, cut between the thigh and drumstick.

Rib Short Ribs 3 Bone

Product code: 10348

Beef

Beef Short Ribs

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Product code: 10348

Rib Short Ribs 3 Bone

Beef Short Ribs

USDA Select

Description

Excel's Beef Plate Rib EXPORT-cut consists of the 6th, 7th, and 8th rib bones and the over lying muscle up to the 9th rib bone. It is produced from the primal navel.

Packaging Info

Distributed Fresh Vacuum Packed 2 per bag 5 bags per box

Specs

Lean coverage: lean must cover entire 2nd rib. Wedge fat thickness not so exced 1/2", min 8"/max 10"

Chuck Short Ribs 4 Bone

Product code: 10445

Beef

Beef Short Ribs

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Product code: 10445

Chuck Short Ribs 4 Bone

Beef Short Ribs

USDA Select

Description

Excel's Beef Chuck Short Rib Bone-In is a four rib (2nd through 5th ) rib cut taken from the arm section of the blade.

Packaging Info

Distributed Fresh Vacuum Packed 4 per bag 4 bags per box

Specs

Channel fat on the lean side of the rib must be trimmed flush with the lean. Trim surface fat to the blue tissue.

Tri Tip

Product code: 18641

Beef

Beef Thin Meats

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Product code: 18641

Tri Tip

Beef Thin Meats

USDA Select

Description

Excel's Special Tri-Tip is a trimmed, triangular shaped muscle (tensor fasciae latae) in the ventral end of the bottom sirloin butt which comes from the primal, flat cut loin.

Packaging Info

Distributed Fresh Vacuum Packed 5 per bag 4 bags per box

Specs

Exterior fat trimmed to 3/8" in depth with no more than 1/2" in depth any any one point.

Peeled Knuckles

Product code: 16640

Beef

Beef Rounds

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Product code: 16640

Peeled Knuckles

Beef Rounds

USDA Select

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

Distributed Fresh Vacuum Packed 1 per bag 6 bags per box

Specs

External hard fat removed, flake fat between external membrane and knuckle remains attached to knuckles.

Inside Round XT

Product code: 16846

Beef

Beef Rounds

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Product code: 16846

Inside Round XT

Beef Rounds

USDA Select

Description

Excel's SmartChoice Inside (Top) Round is a boneless portion of the flat cut primal round and is the inside portion of the round cushion. The side and cap muscles remain. The gracilis membrane is removed. The inside is trimmed to 1/4" of fat thickness.

Packaging Info

Distributed Fresh Vacuum Packed 1 per bag 3 bags per box

Specs

The false lean covering the gracilis membrane and the gracilis membrane are to be removed, trimmed to 1/4" fat

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