Fresh CVP Chicken. Reference Guide

Transcription

1 Fresh CVP Chicken Reference Guide Sysco Boston LLC Revised October 2016

2 FRESH CVP CHICKEN IN-STOCK LIST PILGRIM 3311/28 Moorefield, WV BONE IN: /2.5 LB AVG SYS CLS CHICKEN CVP WHL W/OG FRESH /3 LB AVG SYS CLS CHICKEN CVP WHL W/OG FRESH /3.5 LB AVG SYS CLS CHICKEN CVP WHL W/OG FRSH /2.75 LB SYS CLS CHICKEN CVP SPLIT WOG TRIM /2.75 LB SYS CLS CHICKEN CVP QUARTER TRIM /3 LB AVG SYS REL CHICKEN CVP 8PC CUT MARN TRIM 15-18% /2.75 LB SYS CLS CHICKEN CVP 8PC CUT FRESH TRIM /10 LB SYS CLS CHICKEN CVP BRST WHL B/I RNDM /10 LB SYS CLS CHICKEN CVP DRUMSTICK CVP /10 LB SYS CLS CHICKEN CVP WING 1&2 JNT(12-14CT) BNLS: /10 LB SYS CLS CHICKEN CVP BRST B/S RANDM 9-14 OZ /10 LB SYS CLS CHICKEN CVP BRST TENDER CLPD OZ /5 LB SYS CLS CHICKEN CVP BRST B/S 3OZ /5 LB SYS CLS CHICKEN CVP BRST B/S WHL 5 OZ /5 LB SYS CLS CHICKEN CVP BRST B/S WHL 6 OZ /5 LB SYS CLS CHICKEN CVP BRST B/S WHL 7 OZ /5 LB SYS CLS CHICKEN CVP BRST B/S WHL 8 OZ /5 LB SYS CLS CHICKEN CVP BRST B/S WHL 10 OZ ** PILGRIM S CHICKEN IS CERTIFIED HALAL

3 * * * * * MOUNTAIRE FARMS /06 Lumber Bridge, NC * /08 Selbyville, DE BONE IN: /40 LB MTAIRE CHICKEN CVP ROASTER BRST B/I /10 LB SYS CLS CHICKEN CVP WING 1&2ND JNT 5-8 CT /10 LB SYS CLS CHICKEN CVP WING WHL JMBO RNDM /40 LB MTAIRE CHICKEN CVP LEG WHL JMBO BNLS: /10 LB SYS CLS CHICKEN CVP BRST RDM 10OZ & UP /10 LB SYS CLS CHICKEN CVP BRST TRIM /10 LB PACKER CHICKEN CVP TNDR HALAL JMBO /10 LB SYS CLS CHICKEN CVP BRST TENDER JUMBO /10 LB SYS CLS CHICKEN CVP THIGH BNLS SKLS /40 LB PACKER CHICKEN BRST BNLS SKLS HALAL /10 LB SYS CLS CHICKEN CVP BRST JMBO GOURM TR /10LB MTAIRE CHICKEN CVP BRST SKL BNL MEAT *SUPER TRIM/DOUBLE LOBE RANDOM KOCH FOODS 2029/17 Franklin Park, IL BNLS PORTIONS/SINGLES: /5 LB SYS CLS CHICKEN CVP BRST B/S 4 OZ /5 LB SYS CLS CHICKEN CVP BRST B/S 5 OZ /5 LB SYS CLS CHICKEN CVP BRST B/S 6 OZ /5 LB SYS CLS CHICKEN CVP BRST B/S 8 OZ SAMUEL HOLMES INC /01 Boston, MA /10 LB PACKER CHICKEN CVP BRST RANDOM /10 LB PACKER CHICKEN CVP TENDER SPLIT /10LB PACKER CHICKEN CVP BRST 8OZ BNLS S/ON/SINGLE /10# PACKER CHICKEN CVP BRST S/O WHOLE 8OZ

4 Large Natural proportion percentages of whole bird 1. SPLIT BREASTS 42% THIGHS 32% DRUMS 14% 4. WINGS 12% Industry transition to large bird Starting in the 1990s, the economics of the poultry industry have driven the production of larger birds SMALL LBS MEDIUM LBS LARGE LBS AVG 8.75 LBS 2012

5 SYSCO CHICKEN CUTS Our variety of CVP Chicken cuts available to Sysco operators. SPLIT WOGS LEG QUARTERS AKA: SPLIT LEG QUARTERS WOGS WHOLE CHICKEN WITHOUT GIBLETS BREAST QUARTERS SPLIT BREASTS

6 BONELESS, SKINLESS, DOUBLE, BUTTERFLY, OR WHOLE LOBE BREASTS SPLIT BREASTS W/O BACK drummie tip flat WHOLE WING V WING WHOLE WINGS TIPS REMOVED PARTY WINGS 1ST & 2ND JOINT SPLIT DRUMSTICKS CLIPPED TENDERS

7 8-PIECE CUT 9-PIECE CUT

8 WHY CHICKEN? In the world of meat, CHICKEN REIGNS SUPREME At 83.6 lbs. of Chicken Per Person/Year, most widely consumed protein in the US. Celebrated for its flavor and heralded as a HEALTHY PROTEIN OPTION, chicken is a building-block ingredient for cooks and consumers alike. There are more CHICKENS in the world than there are PEOPLE!

9 JUDGING A CHICKEN BY ITS LABEL If judging a book by its cover is wrong, then what makes judging the quality of a chicken based solely on its label right!! More importantly, does one attribute carry more value than another! Here are some industry terms that may appear on chicken packaging. After reading through them, you decide whether value is intrinsic to the product or if it's all in a name. FREE RANGE Since the federal government doesn't have a definition for "free range," the U.S. Department of Agriculture will approve these label claims on an individual basis. Generally, the USDA will permit the use of the term "free range" as long as said chickens have had access to the outdoors for at least some part of the day. ORGANIC The USDA is very specific in defining organic production and prohibits the use of the term on packaging of food that has not been produced using the approved methods. Cultural, biological, and mechanical practices that foster the cycling of resources, promote ecological balance, and conserve biodiversity are just some of the integral methods. Synthetic fertilizers, sewage sludge, irradiation and generic engineering may not be used. According to the National Chicken Council (NCC). Less that 1% of chickens nationwide are raised as Free range. NATURAL USDA regulations state a product is natural when no artificial ingredients, coloring ingredients, or chemical preservatives have been used and the bird has been minimally processed. Most ready-to-cook chicken can in fact be labeled natural. FARM-RAISED All chickens are raised on farms, so any chicken can be labeled farm-raised. ENHANCED Fresh chicken products may be enhanced with chicken broth or a similar solution. If so, the presence and percentage of said broth or solution must be stated clearly and the actual ingredients listed on the label. ALL-VEGETABLE DIET Poultry feed is made from corn and soybean meal however, sometimes it also includes processed protein, fats and oils from meat and poultry by-products. Chicken companies that don t use feed containing ingredients from animals can be described as all-vegetable. NO HORMONES ADDED 1 n the United States, no artificial or added hormones are used in the production of any poultry. Regulations of the Food & Drug Administration prohibit the use of such hormones. Chicken labeled Raised without hormones must also have a statement that no hormones are used in the production of any poultry. RAISED WITHOUT ANTIBIOTICS This pertains to any flock that has been raised without the use of products classified as antibiotics for animal health maintenance, disease prevention or treatment of disease. ANTIBIOTIC-FREE All chicken is Antibiotic-Free since at the time of processing, there are no longer any antibiotic residues present in the meat. Antibiotic-Free can t be used on a chicken label, but it may be found in marketing materials not regulated by the USDA. Sourses used: National Chicken Council, US Department of Agriculture: Agricultural Marketing Service

10 CHICKENBASICS The CHICKEN is a descendant of the SOUTHEAST ASIAN RED JUNGLE FOWL that was first domesticated in India around 2000 B.C. Most of the birds raised for meat in America today are from the Cornish (a British breed) and the White Rock (a breed developed in New England). Broiler-fryers, roasters, stewing/baking hens, capons and Rock Cornish hens are all chickens. BROILER-FRYER: A seven-week old chicken, weighing 2 1/2 to 4 1/2 pounds when eviscerated. Cook by any method. ROCK CORNISH GAME HEN: A small broiler-fryer weighing between one and two pounds. Usually stuffed and roasted whole. ROASTER: A two to four-month old chicken, weighing over 5 pounds. It yields more meat per pound than a broiler-fryer. Usually roasted whole. CAPON: A male chicken that is 16 weeks to 8 months old that has been surgically unsexed. They weigh four to seven pounds and have generous quantities of tender, light meat. Usually roasted. STEWING/BAKING HEN: A 10 months to 11/2 years old laying hen. Since the meat is less tender than young chickens, it is best used in moist cooking such as stewing. COCK OR ROOSTER: A mature male chicken with coarse skin and tough, dark meat. Requires long, moist cooking. SPENT HEN: A mature female chicken; raw material for cooked natural pulled and diced chicken meat. Chicken is the most popular meat sold in the United States. Skinless chicken has much less total fat than red meat, and lower saturated fat than salmon. It has zero carbohydrates and a level of protein equal to red meat, but with 30% fewer calories than red meat. Consumers can easily control portions and find chicken in a variety of flavors. CONTROLLED VACUUM PACKED FRESH CHICKEN Controlled vacuum packed (CVP) fresh chicken is a practical alternative to fresh ice-packed chicken. Bulk chicken is placed in a bag within a box and modified atmosphere packed. After the bag is vacuumed and gas flushed (typically with C02), it is heat sealed, resulting in a dry pack. Compared to ice-packed chicken, the advantages include: Extended shelf life, as most bacteria do not thrive in a C02 environment Up to 30% more product weight per package No drip mess (or purge) Improved color, appearance, and reduced dehydration loss Smaller, convenient pack, better turns

11 Sysco CVP chicken packs only contain 100% white skin birds, as white skin chicken has better breading adhesion due to the scalding process. Sysco suppliers carefully trim the chicken, so operators get the maximum chicken quality for a reasonable price. Other Sysco program features include: Extended 14 day shelf life from date of pack Nylon barrier bag for oxygen barrier that extends shelf life, increases packaging integrity, and restricts microorganism growth Minimal purge for minimal net loss of weight after opening the packaging C02 pumped in creates a ice crust on the chicken that locks in the moisture and reduces purge Minimum 40 lb net weight boxes for single parts Guaranteed weight control program to assure accurate product weights Sysco has very strict standards for storage temperatures for product safety. Storage temperatures must be between 2~34 F. The raw material storage holding temperature must be below 36 F. The ambient plant temperature must be below 50 F. Bone-in or boneless chicken must be processed at or below 40 F. All CVP products are shipped from production facilities on trailers equipped with temperature monitoring recorders. Sysco reads those recorders to ensure our storage standards were met before receiving a shipment. CHICKEN INSPECTION AND GRADING All chickens sold by Sysco are 100% USDA inspected. Each chicken and its internal organs are inspected for signs of disease. The "Inspected for wholesomeness by the U.S. Department of Agriculture" seal insures the chicken is free from visible signs of disease. Inspection is mandatory but Sysco also asks the plants to grade the chickens before processing. Chickens are graded according to plant standards for meatiness, appearance, and freedom from defects. Sysco requires plants to supply grade A chickens with plump, meaty bodies, and clean skin, free of bruises, broken bones, feathers, cuts, and discoloration. The USDA does not grade these chickens, only the plant provides a grade. DATING OF CHICKEN PRODUCTS Product dating is not required by federal regulations, but Sysco voluntarily date packages of chicken or chicken products. The pack date is for quality assurance; after the 14-day extended shelf life, peak quality begins to lessen. HORMONES & ANTIBIOTICS No added hormones are used in the raising of chickens. Antibiotics may be given to prevent or treat disease. A withdrawal period is required from the time antibiotics are administered before the bird can be slaughtered. This ensures that no residues are present in the bird's system. The Food Safety Inspection Service (FSIS) randomly samples poultry at slaughter and tests for residues. Data from this monitoring program have shown a very low percentage of residue violations

12 CHICKEN TERMINOLOGY BATTER Mixture of flour, water, corn flour, spices, flavorings and other ingredients applied to the surface of a product to aid in the adhesion of a breaded layer. BREADING Addition of flour, bread crumbs, cornmeal, potato flakes, cracker crumbs, or a combination of these ingredients to the surface of a battered product. Breading adds texture to the product and provides an attractive surface appearance. BREAST MEAT White chicken with rib meat. BROILER Young chickens less than 12 weeks of age. BUTTERFLY BREAST Both breast muscles in a single piece; whole breast that has been de-boned and trimmed. Also called double-lobe chicken for breasts with both lobes. CASE WEIGHT Case net weight in pounds. CONTROLLED VACUUM PACK (CVP) Process that retards spoilage by eliminating the oxygen in a package. COUNTRY OF ORIGIN Marked on all single-ingredient chicken items, indicates the country where the chicken was raised before processing. All chickens for Sysco CVP products are raised domestically. DISJOINTED THIGH Value-added process in which the thigh joint is dislocated to reduce frozen bone mass, enhancing even cooking. DOUBLE LOBE Whole breast that has been de-boned and trimmed, also known as butterfly. DRUMMETTE First joint of the whole wing, which is the more meaty part of the wing. Also called a drummie and looks like a mini-drumstick. EIGHT PIECE CUT Whole bird cut into two breast halves, two drumsticks, two thighs and two wings. EVISCERATION Removing the entrails (giblets, intestines, lungs, and so on) from the whole chicken. FILLET Solid, natural breast or thigh muscle with the bones removed. FIRST JOINT Drummette or drummie section of the wing. FLATS Second joint of the whole wing. FLIPPER Wing tip. The wing tip is normally considered a defect. FRONT HALF Front portion of the carcass, including breast and wings, providing the white meat of the bird. FRONT HALF PROCESSING Processing of the front half of the chicken. Front halves are typically deboned by hand in refrigerated processing rooms. The resulting fillets, tenders, and wing products are then CVP packed, palletized, and stored in coolers until ready to ship. FRYER Young male or female chicken, usually six to eight weeks of age, but can be up to 13 weeks. GAS FLUSH Process in which a package is filled with an inert gas (nitrogen or carbon dioxide) to flush out oxygen, which prevents bacteria growth. GIBLETS Livers, gizzards, hearts and necks. GLAZED Method of applying flavors to the surface of chicken. Glazed wings are available in many flavors and spice levels. GROSS WEIGHT Net weight of the product plus weight of packaging.

13 CHICKEN TERMINOLOGY INGREDIENT STATEMENT Ingredient list typically shown on label. This statement is extremely important to determining the type of meat, marinade, fillers, and process a chicken specialty utilizes. Labeling hints: Chicken meat: Natural proportions of mixed leg and breast meat. Chicken: Natural proportions of mixed leg and breast meat. Breast meat: White chicken meat with or without rib meat. If the breast includes rib meat, it must be stated in the ingredients. Chicken breast: White chicken meat with the natural proportion of skin. Chicken, skin: Additional skin has been included. The listing of skin in the ingredient statement indicates that a greater than natural proportion of skin has been added to the product. Note: The ingredients are always listed in decreasing order of occurrence in the product; in other words, the first ingredient has the greatest concentration. KEEL BONE The front breast bone that separates the two halves of the breast. Potentially a defect in a boneless chicken breast product. MARINADE/MARINATION Moisture added to the chicken meat to increase juiciness of the final cooked product. Marinade solutions may include water, broth, salt, and spices, which can also add a specific flavor. Marinades keep the meat tender when held under heated conditions. PAWS An alternate term for chicken feet. PORTION CONTROL The size-consistency of chicken and other food products. For example, a 10 lb case containing 100 breaded chicken tenderloins that range in size from 1.5 oz to 1.75 oz each with an average of 1.6 oz is said to have very tight portion control. PURGE Fluid loss from raw chicken under refrigeration. Typically averages 1-2% of total product weight daily. Also called weepage. SECOND JOINT Wing flat or second joint of the whole wing containing the ulna and radius. SEGMENT The individual chicken parts, such as wings, thighs, drumsticks, or breast. SINGLE LOBE One side of the breast meat. SKIN TEAR Tears in the skin of the chicken that occur when the chicken product is abused either by poor freezing techniques or other destructive methods. Considered a defect. TENDERLOIN Boneless, skinless white meat that is the pectoralis minor muscle that comes from the inside of the breast adjacent to the keel bone. TUMBLE MARINADE Process in which chicken meat retains moisture/ flavor by moving the meat and liquid on continuous cycles in a rotating drum or barrel. VERTICALLY INTEGRATED Business that grows and slaughters chickens, as well as controlling the feed, eggs, hatchery, and plants for improved product integrity and quality assurance. They also process and sell their products. WEEPAGE Fluid loss from raw chicken under refrigeration. Typically averages 1-2% of total product weight daily. Also called purge. WHOLE WING Entire wing (first joint connected to the second joint, which is connected to the wing tip). WINGTIP Part of the wing. It is attached to the second joint. WITHOUT GIBLETS (WOG) Young chicken sold without giblets and neck. They may be split, quartered or cut into 8 or 9 pieces.

14 MAINTAINING PRODUCT QUALITY Rate of Spoilage Doubles -The rate of spoilage doubles and redoubles as the temperature goes up, as time grows longer, or both. This happens faster and faster with time. -If the rate doubles too many times, the quality of the product will be destroyed. To slow down the speed at which food spoils, keep the temperature of the product at the preferred specification of F. RATE OF SPOILAGE EVERY HALF-HOUR EVERY HOUR EVERY 2 HOURS EVERY 3 HOURS EVERY 6 HOURS AT 90 F AT 70 F AT 60 F AT 50 F AT 40 F REMEMBER THIS: Even at refrigeration temperatures, some spoilage organisms continue to double rapidly. These are psychrophiles or cold-loving organisms. Strict product handling procedures and refrigeration are necessary for a quality product. STORAGE AND DISTRIBUTION To ensure maximum product quality through your system and into the hands of your customer, follow these easy storage and distribution guidelines. Do not let product sit on the dock. Move it immediately to back of cooler upon receipt. Product should be used according to production dates on "first-in-first-out" basis. A sufficient quantity of dry ice crystals will be placed within each case during packaging to aid in reduction of internal temperature to F. Trucks are pre-cooled to 28 F before loading. For optimum results, trucks maintain temperatures at F. Product is to be stored at F.

15 Certified Halal MURRAY S No Antibiotics No Growth Drugs No Hormones 100% Vegetable-Fed Signature Breed Locally Raised Farm Verification /2#AVG CHICKEN CVP WHL SEMI BNLS S/ON /10 LB CHICKEN CVP BRST BNL/SKL 6OZ S /8 OZ CHICKEN BRST AIRLINE S/ON SINGLE LOBE /10 OZ CHICKEN BRST AIRLINE S/ON SINGLE LOBE /12 OZ CHICKEN BREAST AIRLINE SKIN-ON SINGLE LOBE /3.5 LB AVG CHICKEN WHOLE ALL NAT FRSH /4 LB AVG CHICKEN WHOLE ALL NATURAL FRESH /10 LB CHICKEN CVP THIGH BNLS SKNLS /10 LB CHICKEN LEG MEAT BNL/SKNL ABF /40 LB AVG CHICKEN BONES FRZ /1 LB TURKEY GROUND /2#AVG CHICKEN CVP WHL SEMI BNLS S/ON /3#AVG CHICKEN WHL ALL NAT FRSH /1LB TURKEY GROUND Individual WOGS available special order /3.5# Avg.

16 WHY SYSCO CVP CHICKEN? FOOD SAFETY ASSURANCE The vertically integrated process maintains safe food handling practices from farm to distributor Our flocks have been bred for optimum yield and health Our on-site inspectors, as well as SYSCO s own QA Team ensure adherence to the highest quality standards & food safety procedures in each processing facility. OUR PACKAGING MAKES THE DIFFERENCE Lighter case weight than ice pack products (fewer chickens, no ice weight) makes handling easier Ergonomic octagonal boxes makes carrying easy and requires less cooler space Reinforced outer corners help maintain package/product integrity. Heavier than industry standard packaging resists punctures and helps prevent leaks better than any other CVP bag in the industry ATTRIBUTES OF CVP CHICKEN Case weights from pounds (20 lbs for portioned breasts) Head Counts Consistent 16 each per case Labeling Dating: Kill date=pk date for accurate dating Product Sizing: Consistent within 4oz on WOGS (or equivalents) ½ oz on portioned breasts Longer shelf life: 14 days from Kill date Quality: Vacuum pressure keeps moisture in the meat for a more juicy and tender chicken Sysco Boston LLC Revised October 2016