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Peeled Knuckle

Product code: 16640

Beef

Beef Round

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Product code: 16640

Peeled Knuckle

Beef Round

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 peeled knuckle per bag, 6 bags per box Box Dimensions: 23.4375" X 15.8125" X 9.3125" Cube: 1.997 Cubic Ft.

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.

Ribeye

Product code: 11225

Beef

Beef Rib

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Product code: 11225

Ribeye

Beef Rib

USDA choice

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 lip-on per bag, 5 bags per box Box Dimensions: 23.4375" X 19.0625" X 9.3125" Cube: 2.408 Cubic Ft.

Specs

Finger-meat from the removal of the backribs will be firmly attached. The lip will not exceed 1 1/2" in thickness. All blade meat will be removed. Fat on the cap side of the lip-on will be cosmetically trimmed to follow the contour of the rib, no fat ridges allowed.

Ribeye

Product code: 11245

Beef

Beef Rib

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Product code: 11245

Ribeye

Beef Rib

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 lip-on per bag, 5 bags per box Box Dimensions: 23.4375" X 19.0625" X 9.3125" Cube: 2.408 Cubic Ft.

Specs

Finger-meat from the removal of the backribs will be firmly attached. The lip will not exceed 1 1/2" in thickness. All blade meat will be removed. Fat on the cap side of the lip-on will be cosmetically trimmed to follow the contour of the rib, no fat ridges allowed.

Flat

Product code: 16925

Beef

Beef Flat Cut Round

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Product code: 16925

Flat

Beef Flat Cut Round

USDA Choice

Description

Excel's SmartChoice Bottom Round (Flat) is made from a flat cut primal round and is located on the outer (lateral) portion of the round cushion. It is a single boneless muscle that is separated from the gooseneck. The fat thickness is trimmed to 1/4" .

Packaging Info

Distributed Fresh Vacuum packed 1 piece per bag, 4 bags per box Box Dimensions: 23.4375" X 15.8125" X 9.3125" Cube: 1.997 Cubic Ft.

Specs

No knuckle, inside or heel meat will remain on the flat. Internal fat and false lean trimmed to the blue allowing only flake fat to remain. The tail, where the heel is removed must be trimmed to expose lean. All silver skin remains on the side of the flat.

73% Grind

Product code: 257

Beef

Fine Grind

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Product code: 257

73% Grind

Fine Grind

USDA Choice

Description

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

Packaging Info

Packed Fresh Packed approximately 10 lbs. per chub, 8 chubs per box Box Dimensions: 23.4375" X 15.8125" X 9.3125" Cube: 1.997 Cubic Ft.

Specs

73 % Lean Chub Weight: Approximately 10 lbs.

81% Grind

Product code: 356

Beef

Fine Grind

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Product code: 356

81% Grind

Fine Grind

USDA Choice

Description

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

Packaging Info

Distributed Fresh Packed 8 Chubs Per Box Box Weight: 75 - 80 lbs. Box Dimensions: 23.4375" X 15.8125" X 9.3125" Cube: 1.997 Cubic Ft.

Specs

81% Lean Chub Weight: Approximately 10 lbs.

Ribeye

Product code: c11225

Beef

Beef Rib

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Product code: c11225

Ribeye

Beef Rib

Canadian AAA

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 piece per bag, 4 bags per box Box Dimensions: 23" X 15.62" X 8.93" Cube: 1.857 Cubic Ft.

Specs

Finger-meat from the removal of the backribs will be firmly attached. The lip will not exceed 1 1/2" in thickness. All blade meat will be removed. Fat on the cap side of the lip-on will be cosmetically trimmed to follow the contour of the rib, no fat ridges allowed.

50% Beef trim

Product code: 409

Beef

Beef Trim

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Product code: 409

50% Beef trim

Beef Trim

Description

Excel's Beef Trimming is produced from steer and heifer carcasses which meet or exceed USDA standard grade.

Packaging Info

Distributed Frozen Bulk packed to a net weight of 60 lbs. Box Dimensions: 19.8125" X 15.8125" X 7.75" Cube: 1.405 Cubic Ft.

Specs

50/50 ( ± ) 2% Produced from steer and heifer carcasses which meet or exceed USDA standard grade.

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 Fresh Vacuum Packed 1 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"

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.

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.

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.

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.

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.

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.

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