|
PORK |
|
POULTRY |
|
C & H MEAT COMPANY |
|
EASTLND CORPORATION U.S.A.,D.B.A. |
|
QUALITY SINCE 1973 |
|
EASTLND CORPORATION U.S.A.,D.B.A. |
|
|
|
|
|
|
|
|
|
|
BEEF |
|
|
|
|
|
|
|
|
Rib Eye |
Lip - On |
Prime |
Ư¾È½É - ÇÁ¶óÀÓ |
Brisket |
|
Choice |
¾çÁö - ÃÊÀ̽º(Â÷µ¹¿ë) |
|
¾È½É, µî½É |
|
Choice |
Ư¾È½É - ÃÊÀ̽º |
¾çÁö |
|
Cow |
¾çÁö - À°¼ö¿ë |
|
|
|
Select |
Ư¾È½É - ½½·ºÆ® |
|
|
Fat Brisket |
Â÷µ¹ |
|
|
16Up |
|
¾È½É - 16ÆÄ¿îµå ÀÌ»ó |
|
|
Royal |
¾çÁö»ì |
|
|
11Up |
|
¾È½É - 11ÆÄ¿îµå ÀÌ»ó |
|
|
Slice |
Â÷µ¹¹éÀÌ (½½¶óÀ̽º) |
|
|
8Up |
|
µî½É - 8ÆÄ¿îµå ÀÌ»ó |
Knuckle |
|
|
ÀåÁ¶¸² (À°È¸) |
|
|
6Up |
|
µî½É - 6ÆÄ¿îµå ÀÌ»ó |
Outside Skirts |
|
¾Èâ»ì |
|
|
|
ºÒ°í±â |
11Up - Slice |
¾È½É ºÒ°í±â |
Flank Steak |
|
|
À°°³Àå |
|
|
|
8Up - Slice |
µî½É ºÒ°í±â - 8 ¾÷ |
Banana Shank Meat |
|
¾Æ·Õ»çÅ |
|
|
|
|
6Up - Slice |
µî½É ºÒ°í±â - 6 ¾÷ |
Shank Meat |
|
|
»çÅ |
|
|
|
Marinated |
¾ç³ä ºÒ°í±â |
Feet |
|
|
¿ìÁ· |
|
B/In S/R |
Åë°¥ºñ |
Prime |
°¥ºñ - 9 ÀÎÄ¡ ÇÁ¶óÀÓ |
|
|
Cut |
¿ìÁ· ÄÆ |
|
°¥ºñ |
|
Choice |
°¥ºñ - 9ÀÎÄ¡ ÃÊÀ̽º |
Oxtail |
|
|
¼Ò²¿¸® |
|
|
|
Black Angus |
°¥ºñ - 9ÀÎÄ¡ ¾Þ°Å½º |
|
|
Cut |
¼Ò²¿¸® -ÄÆ |
|
|
½ã°¥ºñ |
1/2" |
ÀÜ°¥ºñ - L.A °¥ºñ |
Leg Tendon |
|
¼ÒÈûÁÙ |
|
|
|
|
3" |
¿Õ°¥ºñ - 3ÀÎÄ¡ |
Neck Bone |
|
|
¼Ò¸ñ»À |
|
|
|
2" |
ÅÁ°¥ºñ - 2ÀÎÄ¡ |
|
|
Cut |
¼Ò¸ñ»À - ÄÆ |
|
|
|
123A |
°¥ºñ Æ®¸²»ì |
Shank Bone |
|
»ç°ñ |
|
|
|
|
Suk |
¸·°¥ºñ |
Knee-Bone |
|
|
µµ°¡´Ï |
|
|
|
Rib Bone |
°¥ºñ»À |
|
|
Cut |
µµ°¡´Ï - ÄÆ |
|
|
|
Gift Set |
¿Õ°¥ºñ ¼±¹° ¼¼Æ® |
Cheek Meat |
|
»´»ì (¸Ó¸®°í±â) |
|
|
|
|
Marinated |
¾ç³ä ÀÜ°¥ºñ |
H/C Tripe |
|
|
¹úÁý¾ç |
|
B/L S/R |
|
Prime |
°¥ºñ»ì - ÇÁ¶óÀÓ |
Book Tripe |
|
|
õ¿± |
|
°¥ºñ»ì |
|
Choice |
°¥ºñ»ì - ÃÊÀ̽º |
M. Chain |
|
|
¹Ì³ë (¾çÁÙ±â) |
|
|
|
Gift Set |
°¥ºñ»ì ¼±¹° ¼¼Æ® |
Tripe |
|
|
¾ç |
|
|
|
Marinated |
¾ç³ä °¥ºñ»ì |
Abomasum |
|
|
¼Ò ¸·Ã¢(È«Àå) |
|
Back Rib |
|
IBP |
¼Òµî»À |
Large Intestine |
|
¼Ò ´ëâ |
|
|
|
|
Cut |
¼Òµî»À - ÄÆ |
Small Intestine |
|
¼Ò °öâ |
|
|
B/L Chuck Short Rib |
|
¸ñ°¥ºñ»ì |
Tongue |
|
|
¼Ò Çô |
|
|
Chuck Roll |
|
|
¸ñµî½É |
|
|
Peeled |
±ñ ¼ÒÇô |
|
|
|
Slice |
¸ñµî½É ºÒ°í±â |
Blood |
|
|
¼±Áö |
|
Chuck Top Blade |
Un-Peeled |
¸ñ¾È½É(¼Ò±Ý±¸ÀÌ) |
Hearts |
|
|
¼Ò ½ÉÀå |
|
|
Chuck Flap |
|
|
°¥ºñ»ìÄ¡»ì |
Liver |
|
|
¼Ò °£ |
|
Flap Meat |
|
|
Ä¡¸¶»ì |
Melts |
|
|
Áö¶ó |
|
Tenderloin |
|
|
ÅÙ´õ·ÎÀÎ |
Bile |
|
|
¾µ°³Áó |
|
Borrom Round |
|
¿ìµÐ»ì |
Kidney Fat |
|
¼Ò±â¸§ |
||
|
Eye Round |
|
|
È«µÎ±ú |
Ground Beef |
|
°£¼Ò°í±â |
|
|
Kuro Belly |
|
|
ÈæµÅÁö »ï°ã»ì - Åë |
Whole Chicken (WOG) |
|
Åë´ß |
|
|
ÈæµÅÁö »ï°ã»ì |
Slice |
ÈæµÅÁö »ï°ã»ì - ½ã |
Game Hen |
|
24 Oz |
¾àº´¾Æ¸® - 24¿Â½º |
|
|
Belly |
|
|
»ï°ã»ì - Åë |
|
|
22 Oz |
¾àº´¾Æ¸® - 22¿Â½º |
|
»ï°ã»ì |
|
Slice |
»ï°ã»ì - ½ã»ï°ã»ì |
|
|
20 Oz |
¾àº´¾Æ¸® - 20¿Â½º |
|
CT |
|
|
µÅÁö ¸ñ»ì |
|
|
18 Oz |
¾àº´¾Æ¸® - 18¿Â½º |
|
µÅÁö¸ñ»ì |
|
Slice |
µÅÁö ºÒ°í±â |
|
|
16 Oz |
¾àº´¾Æ¸® - 16¿Â½º |
|
Butt |
|
|
µÅÁö ¸·°í±â |
|
|
14 Oz |
¾àº´¾Æ¸® - 14¿Â½º |
|
|
|
Slice |
µÅÁö¸·°í±â - ½ã¸·°í±â |
Breast |
|
|
´ß °¡½¿»ì |
|
|
|
Matinated |
¾ç³ä µÅÁö ºÒ°í±â |
Leg Meat |
|
|
´ß ´Ù¸®»ì |
|
B/L Loin |
|
|
µÅÁö ¾È½É |
Thigh |
|
|
´ß ³ÒÀû´Ù¸®»ì |
|
|
|
Fritter |
µ·±î½º |
Drumsticks |
|
|
´ß Á¾¾Æ¸® |
|
Spare Rib |
|
|
µÅÁö °¥ºñ |
Wing |
|
|
´ß ³¯°³ |
|
|
|
Cut |
µÅÁö °¥ºñ - ÄÆ |
Drummettes |
|
´ß ³¯°³ Á¾¾Æ¸® |
|
|
Hocks |
|
|
µÅÁö ¹«¸ |
Backs |
|
|
´ß µî»À |
|
Feet |
|
|
µÅÁö Á· |
Feet |
|
|
´ß ¹ß |
|
Lacone Feet |
|
µÅÁö ÀåÁ· |
Gizzard |
|
|
´ß ¶ËÁý |
|
|
Neck Bone |
|
|
µÅÁö ¸ñ»À |
Mutton |
|
|
¿°¼Ò |
|
|
|
Cut |
µÅÁö ¸ñ»À - ÄÆ |
|
|
Cut |
¿°¼Ò - ÄÆ |
|
Chine Bone |
|
|
µÅÁö µî»À |
Goat |
|
|
Èæ¿°¼Ò |
|
Stomach |
|
|
µÅÁö À§ |
|
|
Cut |
Èæ¿°¼Ò - ÄÆ |
|
Pork Tongue |
|
µÅÁö Çô |
Duck |
|
Leg |
¿À¸® ´Ù¸®»ì |
|
|
Head |
|
|
µÅÁö ¸Ó¸® |
|
|
Breast |
¿À¸® °¡½¿»ì |
|
Jowl |
|
|
õ°ã»ì (Ç×Á¤»ì) |
Lamb Leg |
|
|
¾ç°í±â |
|
Hog Casing |
|
|
µÅÁö âÀÚ(¼ø´ë¿ë) |
Pheasant |
|
|
²æ |
|
Ground Pork |
|
°£µÅÁö°í±â |
Shrimp |
|
|
»õ¿ì |
|