Los Angeles, CA Products
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Featured Products
Beef: Ox Tail
Ox Tail
Beef: Brisket
Whole Beef Brisket
Beef: Sirloin
Top Sirloin Butt
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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 +1 (909) 987-2147
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"
To place an order, call +1 (909) 987-2147
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 +1 (909) 987-2147
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 +1 (909) 987-2147
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 +1 (909) 987-2147
Chicken Leg Meats
Product code: 100040864
Chicken
Leg Meats
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Product code: 100040864
Chicken Leg Meats
Leg Meats
A Grade
Description
Chicken Bnless Skinless Whole Leg Meat Jumbo 40# 4X10 CVP
Packaging Info
Distributed Fresh/FrozenVacuum Packed4 bags per box
Specs
A whole boneless skinless segment of the chicken with the drumstick and thigh meat attached.
To place an order, call +1 (909) 987-2147
Chicken Breast
Product code: 100041648
Chicken
Butterfly Breast
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Product code: 100041648
Chicken Breast
Butterfly Breast
A Grade
Description
Chicken Bnless Skinless BFLY BRST W/RIB MEAT Fresh 40# 4X10 CVP
Packaging Info
Distributed Fresh/FrozenVacuum Packed4 bags per box
Specs
Line run boneless skinless butterfly chicken breast are breast fillets attached by the keel ribbon.
To place an order, call +1 (909) 987-2147
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 Bnless Skinless THGH Fresh 40# 4X10 CVP
Packaging Info
Distributed Fresh/FrozenVacuum Packed4 bags per box
Specs
Boneless skinless chicken thigh meat.
To place an order, call +1 (909) 987-2147
Cow Rib Eyes 6 Up
Product code: W51270
Beef
Rib Eyes 6 Up
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Product code: W51270
Cow Rib Eyes 6 Up
Rib Eyes 6 Up
Canner Cutter
Description
CRB SC BF RBEYE BNLS RL C/C 6/UP VP FZ
Packaging Info
Distributed FreshVacuum packed 1 piece per bag, 8 bags per boxBox Dimensions: 23.1875" X 15.8125" X 9.3125"Cube: 1.976 Cubic Ft.
Specs
Ribeye roll is produced from the 5th through the 12th rib area.Back ribs are removed with a clean cut leaving no intercostal meat. The lip is removed along the natural seam. Ribeye roll is produced from the 5th through the 12th rib area.
To place an order, call +1 (909) 987-2147
Cow Rib Eyes 10 Up
Product code: W51298
Beef
Rib Eyes 10 Up
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Product code: W51298
Cow Rib Eyes 10 Up
Rib Eyes 10 Up
Boner
Description
CRB SC BF RBEYE BNLS 10/UP UT FR
Packaging Info
Distributed fresh Vacuum packed 1 piece per bag, 6 bags per box Box Dimensions: 23.1875" X 15.8125" X 9.3125" Cube: 1.976 Cubic Ft.
Specs
Ribeye roll is produced from the 5th through the 12th rib area. Back ribs are removed with a clean cut leaving no intercostal meat. The lip is removed along the natural seam.
To place an order, call +1 (909) 987-2147
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.
To place an order, call +1 (909) 987-2147
Chuck Roll
Product code: C11722
Beef
Chuck Roll
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Product code: C11722
Chuck Roll
Chuck Roll
Canada AAA
Description
Excel's SmartChoice Boneless Chuck Eye Neck Off consists of a boneless trimmed portion from a square cut blade.
Packaging Info
Distributed FreshVacuum packed 1 piece per bag, 3 bags per boxBox Dimensions: 23" X 15.62" X 8.93"Cube: 1.857 Cubic Ft.
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 remainThe 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 +1 (909) 987-2147
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.
To place an order, call +1 (909) 987-2147
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.
To place an order, call +1 (909) 987-2147
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.
To place an order, call +1 (909) 987-2147
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.
To place an order, call +1 (909) 987-2147
Chuck Roll
Product code: M11732
Beef
Chuck Roll
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Product code: M11732
Chuck Roll
Chuck Roll
Ungraded Canadian
Description
EGB BF CHKEYE BNLS 1X1 3/CS CA FR
Packaging Info
See Cargill Specs
Specs
See Cargill Specs
To place an order, call +1 (909) 987-2147
Top Sirloin Butt
Product code: 18345
Beef
Beef Loins
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Product code: 18345
Top Sirloin Butt
Beef Loins
USDA Select
Description
Excel's Boneless Top Butt is the trimmed, boneless portion of the primal, flat cut loin, after removal of the bottom butt, tenderloin, strip and pelvic bone.
Packaging Info
Distributed FreshVacuum Packed1 per bag6 bags per box
Specs
Pelvic fat is removed down to Sacrociatic ligament. Surface fat is trimmed to 1/4" thickness.
To place an order, call +1 (909) 987-2147
Shoulder Clod XT
Product code: 11442
Beef
Beef Chucks
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Product code: 11442
Shoulder Clod XT
Beef Chucks
USDA Select
Description
Excel's SmartChoice Shoulder Clod is the large muscle system which lies posterior to the humerus extending from the elbow joint of the shank and on the shank side of the medial ridge of the blade bone External fat surface is trimmed to1/4". Interior fat is trimmed down to flake fat, no false lean allowed.
Packaging Info
Distributed FreshVacuum Packed1 per bag4 bags per box
Specs
All exterior fat is trimmed to 1/4" thickness. All false lean (rose meat) is removed when trimming the clod to 1/4"
To place an order, call +1 (909) 987-2147
Flap Meat
Product code: 18740
Beef
Beef Thin Meats
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Product code: 18740
Flap Meat
Beef Thin Meats
USDA Select
Description
Excel's flap meat is a trimmed portion of the Abdominus Internus on the inner surface of the bottom sirloin butt and loin wing which comes from the primal flat cut loin
Packaging Info
Distributed FreshVacuum Packed4 per bag4 bags per box
Specs
Hard fat removed except in channels of the lean when the lean is bridged, the fat is not dug out in the channels.
To place an order, call +1 (909) 987-2147
Chuck Eye Roll
Product code: 11742
Beef
Beef Chucks
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Product code: 11742
Chuck Eye Roll
Beef Chucks
USDA Select
Description
Excel's SmartChoice Boneless Chuck Eye Neck Off consists of a boneless trimmed portion from a square cut blade.
Packaging Info
Distributed Fresh Vacuum Packed1 per bag 3 bags per box
Specs
Chuck Cap is removed down to the blue tissue, fat pockets are bridged lean to lean.
To place an order, call +1 (909) 987-2147
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