Miami, FL 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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Short Ribs B/I
Product code: 10445
Beef
Beef Chuck
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Product code: 10445
Short Ribs B/I
Beef Chuck
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
4 short ribs per bag, 4 bags per box
Specs
Trim surface fat to the blue tissue. Channel fat on the lean side of the rib must be trimmed flush with the lean.
To place an order, call 800-770-8525
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/FrozenVacuum Packed4 bags per box
Specs
A whole boneless skinless segment of the chicken with the drumstick and thigh meat .
To place an order, call 800-770-8525
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 800-770-8525
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 800-770-8525
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/FrozenVacuum Packed4 bags per box
Specs
A wing is a segment that includes the entire wing, with all muscle and skin tissue intact.
To place an order, call 800-770-8525
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/FrozenVacuum Packed1 bag per box
Specs
Drumsticks, Cut between theh thigh and drumstick.
To place an order, call 800-770-8525
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 800-770-8525
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 800-770-8525
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 800-770-8525
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 800-770-8525
Top Sirloin Butt Boneless
Product code: 18444
Beef
Beef Flat Cut Loin
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Product code: 18444
Top Sirloin Butt Boneless
Beef Flat Cut Loin
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 Top Butt per bag5 bags per box
Specs
Exterior fat trimmed to 1", beveled to 1/2"1/2" of tri-tip is allowed when removing the bottom butt
To place an order, call 800-770-8525
Shoulder Clods XT
Product code: 11442
Beef
Beef Clod
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Product code: 11442
Shoulder Clods XT
Beef Clod
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
1 Piece per bag, 4 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". Interior fat is removed to allow flake fat only. Blademeat and associated fat is removed.
To place an order, call 800-770-8525
Flap Meat
Product code: 18740
Beef
Beef flat Cut Loin
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Product code: 18740
Flap Meat
Beef flat Cut Loin
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
4 pieces per bag, 4 bags per box
Specs
All membrane is removed, both sides, Hard fat removed except in channels of the lean where the lean is bridged, the fat is not dug out in the channels, Flake fat is allowable. Ventral edge to be 75% lean.
To place an order, call 800-770-8525
Inside Round
Product code: 16846
Beef
Beef Flat Cut Round
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Product code: 16846
Inside Round
Beef Flat Cut Round
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
1 piece per bag, 3 bags per box
Specs
The external fat cover is trimmed to 1/4" of fat thickness. The false lean covering the gracilis membrane and the gracilis membrane are to be removed. Oyster meat remains.
To place an order, call 800-770-8525
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 800-770-8525
Honeycomb Tripe
Product code: 538
Beef
Beef Stomach
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Product code: 538
Honeycomb Tripe
Beef Stomach
Description
The Honeycomb or Reticulum is the second compartment of the stomach. It is removed from the Rumen (or Paunch) after it has been trimmed of fat.
Packaging Info
Bulk Pack, poly bag liner, 10 lbs box
Specs
No more than 2" Rumen is attached to the Reticulum. Product is creamy white to pale yellow in appearance with slight pink tint. Product is drained of excess water before it is packaged.
To place an order, call 800-770-8525
Scalded Tripe
Product code: 533
Beef
Beef Stomach
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Product code: 533
Scalded Tripe
Beef Stomach
Description
Excel's Scalded Beef Tripe is the first compartment of the stomach known as the Rumen or Paunch.
Packaging Info
Bulk Pack, net weigh 60 lbs
Specs
Product is chemically washed. Color is creamy white to pale yellow in appearance with slight pink tint.
To place an order, call 800-770-8525
Chuck Eye Roll
Product code: 11742
Beef
Beef Chuck
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Product code: 11742
Chuck Eye Roll
Beef Chuck
USDA Select
Description
Excel's SmartChoice Boneless Chuck Eye Neck Off consists of a boneless trimmed portion from a square cut blade.
Packaging Info
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 800-770-8525
Cheek Meat
Product code: 515
Beef
Cheek Meat
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Product code: 515
Cheek Meat
Cheek Meat
Description
Cheek Meat consists of the superficial and deep portions of the masseter muscles and the pterygoid muscles that lie internal and external to the upper and lower jaw bones between the lips and salivary glands.
Packaging Info
Bulk Pack, net weigh 60 lbs
Specs
Approximately 75% visual lean.
To place an order, call 800-770-8525
Inside Skirt
Product code: C12131
Beef
Beef Navel
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Product code: C12131
Inside Skirt
Beef Navel
NR
Description
Excel's Inside Skirt lies on the medial side of the costal cartilage in the navel. It starts at the brisket end of the navel end and extends into the flank primal. The inside skirt is pulled from the flank area, using caution not to tear the muscle, prior to ribbing.
Packaging Info
Packed 5 pieces per bag, 4 bags per box
Specs
Outside serous membrane, all associated surface masses of fat are removed. The edges are trimmed to expose 90% lean. Flake fat will not exceed 1/8". Channel fat trimmed flush with the lean, hard fat allowed only in channel. Minimum length of 10".
To place an order, call 800-770-8525
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