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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

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

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

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

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

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

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

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

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

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

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 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 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 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

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