butchers block reserve veal & lamb

Sysco Brand Veal and Lamb Products

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The Butcher’s Block Reserve™ Processed Verified Veal Program provides Sysco customers with the highest-quality veal available. 100% of calves are raised through a unique, integrated system – The Processed Verified and Certified Program, ensuring the highest-quality veal with Program requirements that include:

n Calves raised by certified growersn Carcasses selected for quality and consistency

To ensure effective monitoring and compliance, the Agricultural Marketing Branch of the USDA regularly reviews this system.Sysco customers are assured of the source and that the freshness of Process Verified Veal is driven by the highest sense of pride and unwavering commitment to quality veal products.

Process Verified Veal

USDA CERTIFIED

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ProcurementOne of the aspects that makes Butcher’s Block Reserve™ Veal superior in the Industry is the control and the quality of the calf selection along with the stringent monitoring of selected growers.

n Established standards for calf purchasen All growers are trained and certifiedn Holstein calves only

Feed IngredientsIn an ongoing effort to enhance and improve the quality and uniformity of our product, we produce the milk replacer in-house at a state-of-the-art production facility. This facility is totally automated, climate controlled, and maintained in a sanitary condition comparable to any food processing plant.

n Differs from other feed manufacturers – Highest-quality feed ingredients – Only integrated feed mill formulating for meat quality

n Full traceability of all feed

Benefits of Integrated System

n Calves are placed 3-5 days after birth in family-owned certified farms until approximately 20 weeks of age

n Veterinarian to manage calf health

n Testing program for all raw materialn State-of-the-art production facilitiesn On-staff nutritionist formulating feed and

managing feeding program

Grower CertificationButcher’s Block Reserve™ Veal is raised by certified growers who are regularly audited for compliance. The practices and guidelines include:

n Healthcare of calves – Proper use of medical products – Healthcare records for two years – On-staff veterinarian monitors strict adherence to withdrawal times

n Nutrition and feeding – Feed schedules

n Facility Managementn Calf hauling and caren Environmental management

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Product Certified Programn Carcass selection and inspection

n Pre-selection on slaughter floor – Initial color score – Weight and conformation

n Carcasses are segregated and chilled 48 hours

n House grader selects – USDA Grading Service verifies for quality characteristics – Choice conformation – Color score of 1 – Ribeye size between 7.0-8.0 square inches

n Sysco QA field specialist will be on-site

A Process You Can Trustn Freshness and source of product assured

n Consistent high quality product – Color – Size – Conformation

Packagingn Butcher’s Block Reserve Veal boxes and bags

n USDA Process Verified Shield printed

n USDA Quality Grade Shield printed

n Consistent availability

n A team committed to your success

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USDA Process Verified and USDA Certified Veal provided by Sysco is the highest-quality veal available

Sysco Brand Veal Productshttp://processverified.usda.gov

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™ VealVeal Roast with Apricot-Thyme Chutney SUPC 1337948

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Butcher’s Block Reserve Veal Bones - Bones provide the highest quality base for glacés.

Product Packaging SUPC Item Description

Veal Hock Bones Bulk 50 lb. avg./box 7634389 The end portions removed from the hind leg approx. 4” pieces bone and include the attached gambrel tendon.

Veal Mixed Bones; Bulk 50 lb. avg./box 7637432 A collection of non-marrow bones produced when includes Rib and Breast making various boneless portions of the veal carcass.Bones in approx. 4” pieces

Veal Mixed Bones; includes Bulk 25 lb. avg./box 7634710 A collection of non-marrow bones produced when Rib and Breast Bones in making various boneless portions of the veal carcass.approx. 4” pieces

Veal Leg Bones, Bulk 50 lb. avg./box 7637499 The marrow or pipe bones produced from the approx. 4” pieces shoulder and hind saddle leg bones.

Veal Leg Bones, Bulk 25 lb. avg./box 1735778 The marrow or pipe bones produced from the approx. 4” pieces shoulder and hind saddle leg bones.

Leg Knuckle Bone (no marrow) Bulk 50 lb. avg./box 1339175 The hard bone end portions of leg bones including knuckle cap (patella) bones. These bones contain very little marrow.

Veal Neck Bones Bulk 50 lb. avg./box 3986064 Produced from the fabrication of bone-in chucks into boneless product and consist of sawed sections of the neck vertebra.

Citrus-Rubbed Veal Chops and Mango Salsa: SUPC 7639024

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Butcher’s Block Reserve Veal Breast/Chuck/Stew


Veal Breast, Split 6/9 lb. avg. 2 pcs./bag; 7462427 A trimmed bone-in veal breast that is split 3 bags/box approximately in half between the rib bones.

Veal Breast 2/15 lb. avg. 1 pc./bag; 1321629 A trimmed bone-in veal breast containing all 11Whole Veal Breast 2 bags/box rib bones and attached cartilage.

Veal Breast Plate 6/7.2 lb. avg. 1 pc./bag; 1741248 A trimmed bone-in portion of the veal breast 6 bags/box containing only 6 rib bones and attached cartilage of the posterior (plate) portion of the veal breast.

Veal Bone-In Short Ribs 10/1.5 lb. avg. 5 pcs./bag; 8711673 Produced from the breast end of the veal rack. 2 bags/box They vary in width and can contain from 4 to 7 rib bones.

Veal Bone-In Short 12/0.9 lb. avg. 4 pcs./bag; 1736875 Produced from the breast end of the veal rack. Ribs Special 3 bags/box They vary in width, but only include the first four ribs from chuck end.

Veal Boneless Chuck 2/5.75 lb. avg. 1 pc./bag; 7636095 The boneless neck portion of the chuck that is Roast Long Netted 2 bags/box stuffed into a sleeve type netting for shape forming.

Veal Stew 2 lb. packs, 5 packs/box 7434574 Various pieces of whole muscle that have been cut into cubes approximately 1” in all dimensions. The veal stew is approximately 80% visual lean.

Veal Stew X lean 2 lb. packs, 5 packs/box 7774987 Same as SUPC 7434574 except Veal Stew X Lean is 90% visual lean.

Veal Piccata: SUPC 8521742

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Butcher’s Block Reserve Veal Osso Buco and Shank Products - Osso Buco is selected and portioned for consistent size and color. Shanks are ready for slicing.


Veal Foreshin Sliced 32/9 oz. avg. 8 pcs./bag; 7445554 Produced from a veal foreshin that is sliced 1” 1” for Osso Buco 4 bags/box thick through the center bone.

Veal Foreshin Sliced 16/13.5 oz. avg. 0893404 Produced from a veal foreshin that is sliced 1 1/2” 1 1/2” for Osso Buco 8 pcs./bag; 2 bags/box thick through the center bone.

Veal Foreshin Sliced 16/18 oz. avg. 7445828 Produced from a veal foreshin that is sliced 2” thick 2” for Osso Buco 8 pcs./bag; 2 bags/box through the center bone.

Veal Foreshin Sliced 10/16-18 oz. avg. 1317767 Produced from a foreshin that is sliced 3” thick through 3” 16-18 oz. for Osso Buco 1 pc./bag; 10 bags/box the center bone and portioned to weigh between 16 and 18 ounces.

Veal Foreshin Sliced 8/2.25 lb. avg. 2655223 Produced from a foreshin that is sliced 4” thick.4” for Osso Buco 1 pc./bag; 8 bags/box

Veal Foreshin Sliced 12/14 oz. avg. 1317437 Produced from a foreshin that is sliced through14 oz. for Osso Buco 1 pc./bag; 12 bags/box the center bone and portioned to weigh 14 ounces.

Veal Hindshank Sliced 16/11oz. avg. 7445711 Produced from a veal hindshank that is sliced 1 1/2” for Osso Buco 8 pcs./bag; 2 bags/box 1 1/2” thick through the center bone.

Wiener Schnitzel: SUPC 7638869

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Veal Bone-in Hindshank 12/14-16 oz. 8521445 Produced from a veal hindshank that is sliced 2 1/2” Sliced 2 1/2” for Osso Buco 2 pcs./bag; 6 bags/box thick through the center bone.

Veal Osso Buco Sliced 10/16-18 oz. avg. 8885832 Produced from a veal hindshank that is sized to a Hindshank, Center Cut 16-18 oz. 1 pc./bag; 10 bags/box 16-18 oz. portion.

Veal Foreshin Block Ready 9/3.5 lb. avg. 7459100 Foreshins with the bone ends removed in preparation 3 pcs./bag; 3 bags/box for slicing into Osso Buco.

Veal Hindshank Trimmed 6/3 lb. avg. 2 pcs./bag; 7638125 The entire hindshank as it is removed from the 3 bags/box carcass with heavy external fat trimmed smooth.

Veal Hindshank Block Ready 8/3 lb. avg. 4 pcs./bag; 7460603 Same as SUPC 7459100 except it is made from the 2 bags/box hindshank of the veal hind saddle.

Veal Volcano Hindshank, 20/1.7 lb. 2 pcs./bag; 7635790 Same as SUPC 7459100 except that the shank 1” French 10 bag/box muscles are cut back on the narrow end exposing 1” of the bone.

Veal Osso Buco 28/9.4 oz. avg. 4084117 Sliced 2” thick and only includes the first slice Hindshank First Cut 1 pc./bag; from the hock (ventral) end of the hindshank. 28 bags/box

Pepper-Lime Veal Fajitas: SUPC 7438641

Butcher’s Block Reserve Veal Osso Buco and Shank Products - Osso Buco is selected and portioned for consistent size and color. Shanks are ready for slicing.

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Butcher’s Block Reserve Veal Leg Products - Leg muscle cuts are selected for premium color and size.


Veal Leg BHS 1/14 lb. avg. 1 pc./bag; 7432081 The trimmed boneless bottom round, hip and 1 bag/box sirloin (knuckle) portions of the veal leg. These portions are trimmed to remove all external fat.

Veal Hips Trimmed 4/2.5 lb. avg. 2 pcs./bag; 7461114 The single center muscles of the top sirloin (tri-tip 2 bags/box removed) and they are trimmed completely free of all surface fat.

Veal Leg Bnls TBS - 1/17 lb. avg. 1 pc./bag; 7431653 The trimmed boneless top round, bottom round and Top, Bottom, Sirloin 1 bag/box sirloin (knuckle) portions of the veal leg. These portions are trimmed to remove all external fat.

Veal Bone In Leg 1/50 lb. avg. 1 pc./ bag; 8573917 The entire leg portion of the hind saddle as it is 1 bag/box removed from the veal carcass.

Veal Steamship Leg B/I 1/35 lb. avg. 1 pc./bag; 9018771 Produced from a bone-in leg that has the sirloin (hip) 1 bag/box portion including the butt tender and hip bone as well as the flank removed. The ball end of the femur bone is sawed flush with the surrounding muscle and the hindshank is Frenched to facilitate handling while slicing.

Veal Leg Fabricated 1/55 lb. avg. 1 pc./bag; 1738004 The entire leg portion of the hind saddle as it is 1 bag/box removed from the veal carcass. It is boned out into its major subprimal portions and all subprimals, trim, fat and bones are vacuum packaged and boxed together. The hindshank is sliced into 2” sections and the top round is made cap-off.

Italian Veal & Pepper Stew: SUPC 7638869

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Veal Roast with Apricot-Thyme Chutney: SUPC 1337948


Veal Top Round Cap-On 2/8.5 lb. avg. 1 pc./bag; 7444847 The boneless inside round portion of the veal leg as 2 bags/box it is removed from the carcass. Surface should not exceed 1/4” average.

Veal Top Round Cap-Off 2/5 lb. avg. 1 p.c/bag; 7444912 The boneless inside round portion of the veal leg. 2 bags/box The top round cap (Gracilis muscle) and side muscle are removed and the top round is trimmed to remove all fat.

Veal Eye Round 12/1.8 lb. avg. 7439144 The single oblong muscle removed from the bottom 2 pcs./bag; 6 bags/box round. It is trimmed totally free of all fat.

Butcher’s Block Reserve Veal Tenderloins - All veal tenderloins (filets) are extremely tender and have multiple uses such as medallions, cutlets and roasts.


Veal Butt Tender 16/14 oz. avg. 7637374 Consists of the upper portion or head of the Trimmed to Silver 2 pcs./bag; 8 bags/box tenderloin and is trimmed practically free of surface fat down to the silver membrane.

Veal Whole Tenderloin 8/1.75 lb. avg. 7638265 Consists of the entire muscle complex of the 2 pcs./bag; 4 bags/box tenderloin and is trimmed practically free of surface fat down to the silver membrane.

Veal Loin, Short Tenderloin 16/1/2 lb. avg. 7775042 Consists of the lower portion (tail) of the main 2 pcs./bag; 8 bags/box tenderloin muscle. It is trimmed practically free of fat down to the silver membrane.

Veal Butt Tender Silver-Off 16/1 lb. avg. 1582253 Consists of the upper portion or head of the 2 pcs./bag; 8 bags/box tenderloin and is trimmed to remove silver membrane.

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Butcher’s Block Reserve Veal Loin - Veal Loin products are from calves selected by USDA grading service for Choice conformation.


Veal Loin Eye 1x1 Boneless 4/4.2 lb. avg. 7432362 The entire loin flap removed 1” from the outermost 1 pc./bag; 4 bags/box edge of the loin eye muscle. External fat covering is trimmed not to exceed 1/4” thickness.

Veal Loin Eye 0x0 Silver-On 4/3.25 lb. avg. 7442981 The entire loin flap removed at the outermost edge 1 pc./bag; 4 bags/box of the loin eye muscle. All external fat covering is removed down to the silver membrane.

Veal Loin Eye 0x0 4/2.6 lb. avg. 4425856 The entire loin flap removed at the outermost edge Silver-Off, Chain-Off 1 pc./bag; 4 bags/box of the loin eye muscle. All external fat covering is removed including the silver membrane.

Veal Loin Trimmed 6/8 lb. avg. 7638182 The loin flap removed 4” from the outermost edge 1 pc./bag; 6 bags/box of the loin eye. The inside loin fat is completely removed and the external fat cover is trimmed not to exceed 1/2” thickness.

Veal Loin Trimmed 2/8 lb. avg. 7461791 Same as SUPC 7638182. Packaged 2 bags per box. 1 pc./ bag; 2 bags/box

Veal Loin Trimmed 0x1 3/7 lb. avg. 7461817 Same as SUPC 7638182 with the loin flap removed 1 pc./bag; 3 bags/box at the outermost edge of the loin eye on the hip end and 1” from the outermost edge of the loin eye on the rack end.

Osso Buco with Risotto alla Milanese: SUPC 8521445

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Savory Veal Stew: SUPC 7774987


Veal, 6 Bone, 3/4.5 lb. avg. 7438369 Contains 6 rib bones with all other bones, strap and 2x2 Chop Ready 1 pc./bag; 3 bags/box cap meat removed. The rib bones will not be more than 2” long from the outer edge of the rack eye muscle.

Veal, 7 Bone, 2/6 lb. avg. 1 pc./bag; 7438419 Same as SUPC 7438369 except it contains 7 rib4x4 Chop Ready 2 bags/box bones that are not to be more than 4“ from the outer edge of the rack eye muscle.

Veal, 6 Bone, 2/5.5 lb. avg. 7443922 Same as SUPC 7438369 except rib bones are not 4x4 Chop Ready 1 pc./bag; 2 bags/box to be more than 4“ from the outer edge of the rack eye muscle.

Veal Rack, 7 Bone, 2/9 lb. avg. 1324185 A whole veal rack containing all 7 rib bones. TheBlade-Out, Split 1 pc./bag; 2 bags/box blade bone, cartilage and overlying muscle is removed. It is split into two halves by a saw cut down the back bone or thoracic vertebra. The spinal cord is removed.

Veal Rack, 7 Bone, 2/9 lb. avg. 1322882 A whole entirely bone-in veal rack containing all 7 rib Blade-In, Split 1 pc./bag; 2 bags/box bones. It is split into two halves by a saw cut down the back bone or thoracic vertebra. The spinal cord is removed.

Veal Rack, 7 Bone Whole, 1/ 18 lb. avg. 1740265 Produced from a 7 bone 4x4 whole (unsplit) veal Blade-Out 1 pc./bag; 1 bag/box rack. It contains 7 rib bones, cartilage and overlying cap muscle is removed.

Veal, 7 Bone, 2/5.25 lb. avg. 1337948 Contains all 7 rib bones with all other bones, strap Oven Ready Rack 1 pc./bag; 2 bags/box and cap meat removed. The veal plate is removed approximately 2”- 3” from the extreme outer edge of the rack eye. This cut will be made so that chops made from the opposite ends of the rack will be equal in length.

Butcher’s Block Reserve Chop Ready Rack - Veal racks provide consistency and high quality for premier plate presentations. Ribeye size of 7.0 to 8.0 square inches.

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Butcher’s Block Reserve Chop Ready Rack - Veal racks provide consistency and high quality for premier plate presentations. Ribeye size of 7.0 to 8.0 square inches.

Veal Cutlets with Lemon-Mustard Sauce: SUPC 7638869


Veal Rack, 6 Bone, 2/8 lb. avg. 1321488 A hotel rack containing 6 rib bones with the blade Blade-Out, Split 1 pc./bag; 2 bags/box bone, cartilage and overlying muscle removed.

Veal Rack, 5 Bone, 2/5 lb. avg. 1336445 A rack of veal containing 5 rib bones counting from Frenched, 1” Lip, 3” Bone 1 pc./ bag; 2 bags/box the loin end. The outer “lip” of meat is removed 1” from the extreme edge of the rack eye leaving 3” of exposed bone.

Veal Rack, 6 Bone, 2/5.5 lb. avg. 1739796 A rack of veal containing 6 rib bones counting from the Frenched, 1” Lip, 3”Bone 1 pc./bag; 2 bags/box loin end. The outer “lip” of meat is removed 1” from the extreme edge of the rack eye leaving 3” of exposed bone.

Veal Rack, 5 Bone, 2/5 lb. avg. 1337211 A rack of veal containing 5 rib bones counting from Frenched, to the Eye 1 pc./bag; 2 bags/box the loin end. The outer “lip” of meat is removed at the seam between it and the extreme edge of the rack eye leaving 4” of exposed bone.

Veal, 7 Bone, 2/6 lb. avg. 7366784 Same as SUPC 7438369 except it contains 2x2 Chop Ready 1 pc./bag; 2 bags/box 7 rib bones.

Veal, Knife Ready, 2/4.25 lb. avg. 5750243 The portion of the loin remaining after removing the Bone-In Strip short tender and chine portion of the back bone. The (Kansas City Chop) loin wing (flank) is removed at the extreme edge of the loin eye. The 12th and 13th rib bones and underlying loin eye muscle are removed by a cut perpendicular to the back bone. The surface fat is trimmed to an average 1/4” thickness. The loin is partially sawed through the back bone or “cracked” at the vertebrae separations to facilitate knife cutting into steaks that are approximately 1 1/4” to 1 1/2” thick.

Veal Butt Tenderloin, 6/1.75 lb. avg. 5796764 Consists of the butt tender trimmed practically free of Bone-In fat and left attached to the hip bone. The hip bone is cut back to conform to the shape of the butt tender. The butt tender is Frenched 1” from the ball joint end of the hip bone.

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Veal Steak Vesuvio: SUPC 1319490

Butcher’s Block Reserve Veal Miscellaneous


Rib Chop, Frenched 16/10 oz. avg. 8861056 Produced from a Frenched veal rack exposing 3” of 1 pc./bag; 16 bags/box rib bone in addition to a 1” lip of meat extending from the rib eye muscle and is made from the 5th rib only (counting from the loin end of the rack).

Veal Rack End Chop 18/10 oz. avg. 7459373 Consists of the 6th and/or 7th ribs of a veal rack 1 pc./bag; 18 bags/box (counting from the loin end).

Veal Flank Steak 20/8 oz. avg. 7438641 The tear drop shaped single muscle removed from 10 pcs./bag; 2 bags/box the carcass area below the loin. It is practically fat free.

Veal Boneless Hanging Tender 20/.9 lb. avg. 0235721 The single, lean, coarse grain muscle separated from 2 pcs./bag; 10 bags/box the diaphragm membrane. It is trimmed free of all surface fat and attached membrane.

Veal Clod X-Trim 2/5.5 lb. avg. 7444482 The entire boneless shoulder clod complex that is 1 pc./bag; 2 bags/box trimmed free of all surface fat.

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The Butcher’s Block Reserve Portioned Direct Solution

The Butcher’s Block Reserve Program provides a variety of portioned controlled products and possibilities to meet your menu needs. Portion controlled products, direct from the manufacturer, are your cost effective solution providing many benefits:

• Controls Product Cost

• Maximizes Plate Yield

• Provides Predictable Gross Plate Margin

• Full Traceability

• Extended Shelf Life

• Eliminates By-Product Losses

In addition to maximizing profits, Butcher’s Block Reserve Portion Control Direct eliminates the added labor costs associated with meat preparation.

Veal Loin Porterhouse Chops First Cut Veal Rack Chops Veal Shank Osso Buco

Traditional Product and Process

Total 16 oz. Pounds Ounces Cost/lb. Total Cost/oz. Portion Cost

SUPC - 7443922 – 6 Bone Chop 5.5 88 $13.65 $75.08 $ .85 Ready Rack Weight – Convert to Plate

Number of 1st Cut Chops Frenched 4 64 $1.173Repack individually $ .13 Labor 15 Minutes /Rack: $6.25 64 $ .098

Total $ 1.401 $22.41

Delivering Value: The Portioned Direct Solution

SUPC - 8937013 – Butcher Block Reserve Total 16 oz.Portioned Solution Pounds Ounces Cost/lb. Total Cost/oz. Portion Cost

Frenched First Cut Chop 1 16 $19.65 $19.65 $1.228 $19.65

Savings Per Serving $2.76

•15 minutes include portion and package/labor based on fully loaded labor cost of $25.00•Assumes no miscuts•Portioned Direct saves time and plate cost while delivering exceptional quality

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The Butcher’s Block Reserve Portioned Direct provides Sysco customers the highest-quality veal available.

Butcher’s Block Reserve Portioned Directhttp://processverified.usda.gov

Kansas City Veal Chops: SUPC 1324169

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Butcher’s Block Reserve Veal Loin - Veal Loin products are from calves selected by USDA grading service for choice conformation.

Product Packaging Size SUPC Item Description

Veal Leg Slices 2 oz. avg. 2 pcs./pack; 2 oz. 7645906 40 packs/box

3 oz. avg. 1 pc./pack; 3 oz. 7645930 54 packs/box




Veal Loin Chops 20/10 oz. avg. 10 oz. 7639024 1 pc./bag; 20 bags/box

15/12 oz. avg. 12 oz. 7639313 1 pc./bag; 15 bags/box




16/10 oz. avg. 1 pc./bag; 10 oz. 1319490 16 bags/box

14/12 oz. avg. 1 pc./bag; 12 oz. 1324169 14 bags/box

Veal Leg Slices are thinly cut (<1/4” thick) slices of veal produced from various lean whole muscle portions of the veal leg. Slices are tenderized (pinned) prior to slicing.

Produced from a 0x0 veal loin.

Produced from a veal loin with the tenderloin and upper portion of the chine bone removed. The surface fat is trimmed to an average 1/4” fat thickness.

Loin Bone-In Strip Steak 10 oz. (Kansas City Veal Chop)

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Veal Rack Chop 10/10 oz. avg. 10 oz. 7639198 1 pc./bag; 10 bags/box


Veal Rib Chop 16/10 oz. avg. 10 oz. 7639099 Produced from the first four rib chops of 1st Cut, Frenched 1 pc./bag; 16 bags/box a Frenched rack.





Veal Porterhouse 20/8 oz. avg. 8 oz. 1395243 1 pc./bag; 20 bags/box





Butcher’s Block Reserve Veal Portioned Frenched Chops have an exposed bone not to exceed 3” and the remaining intercostal, lean and fat over the bone will not exceed 1”.

Butcher’s Block Reserve Veal Portioned Chops are offered in various cut specifications providing many options for consistent plate presentations at a great value.

Veal Porterhouse Loin Chops are produced from the hip end of a 0x0 veal trimmed loin. The tenderloin portion of the chop is defatted and the external fat covering is trimmed to an overall average 1/4” thickness.

Produced from a 6 rib Frenched rack cut end to end.

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Butcher’s Block Reserve Veal Shoulder Products

Butcher’s Block Reserve Veal Cutlet - Leg cutlets are hand-sliced, pinned and pounded for tenderness. The cutlets are individually vacuum packed to ensure freshness.


Veal Shoulder Slice 6/2 lb. avg. Random 7638331 2 lbs./bag; 6 bags/box

80/2 oz. avg. 2 oz. 7638562 2 pcs./bag; 40 bags/box






Veal Leg Cutlet 80/2 oz. avg. 2 oz. 7638695 2 pcs./bag ;40 bags/box





20/8 oz. avg. 8 oz. 1397561 1 pc./bag ;20 bags/box

Veal Shoulder Slices are thinly cut (<1/4” thick) slices of veal produced from various lean whole muscle portions of the veal shoulder. Slices are tenderized (pinned) prior to slicing.

Veal Leg Cutlets are thinly cut (<1/4” thick) slices of veal produced from various lean whole muscle portions of the veal leg. Cutlets are tenderized (pinned) prior to hand slicing and further tenderized after slicing by pounding.

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Butcher’s Block Reserve Veal Cutlet - Leg cutlets are hand-sliced, pinned and pounded for tenderness. The cutlets are individually vacuum packed to ensure freshness.


Leg Cutlet 40/4 oz. avg. 4 oz. 1397595 Bulk Packed 40 pcs.; layer packed

27/6 oz. avg. 6 oz. 3764024 27 pcs.; layer packed

Veal Sirloin 40/4 oz. avg. 4 oz. 8521312Hip Cutlet 1 pc./bag; 40bags/box

32/5 oz. avg. 5 oz. 8521742 1pc./bag; 32 bags/box


Top Round Cutlet 80/2 oz. avg. 2 oz. 0224964 80 pcs. 2 per vac pack

54/3 oz. avg. 3 oz. 0228106 54 pcs. 1 per vac pack




Leg Cutlets are thinly cut (<1/4”) slices of veal produced from various lean whole muscle portions of the veal leg. Cutlets are tenderized prior to hand slicing and further tenderized after slicing by pounding. Cutlets are sized, placed in layers between waxed paper and vacuum packaged in bulk.

Veal Sirloin Hip Cutlets are thinly cut (<1/4” thick) slices of veal produced from the center hip muscle of the veal leg. Cutlets are hand sliced and further tenderized after slicing by pounding.

Top Round Cutlets are Hand Cut/Pinned/Pounded into thin (<1/4”) slices of veal produced from the lean center muscle portion of the veal top (inside) round. Cutlets are tenderized (pinned) prior to hand slicing and further tenderized after slicing by pounding.

Veal Cube Steak – Produced from slices of veal produced from various lean muscle portions of the veal carcass. Slices are tenderized by “cubing” twice after slicing.


Veal Cube Steak 80/2 oz. avg. 2 oz. 8674103 2 pcs./bag; 40 bags/box



Veal Cube Steaks are slices of veal produced from various lean muscle portions of the veal carcass. Slices are tenderized by “cubing” twice after slicing.

The Butcher’s Block Reserve™ Process Verified & USDA Certified Lamb program provide Sysco with the highest-quality American Lamb.

The process verified system provides source verification and monitoring of all lamb used within the Program. The lamb must meet the following Program requirements:

n Lamb raised by certified growersn Lamb are source verifiedn Lamb carcass weighs from 60-85 poundsn Lamb carcass is graded USDA Choicen Lamb carcass is Yield Grade 3 or better

In addition to the Process Verified Program, Butcher’s Block Lamb offers many products in 1/8” and 1/4” trim specifications to deliver maximum value to the foodservice professional.

Process Verified Lamb

USDA CERTIFIED

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USDA Process Verified & USDA Certified Lamb provided by Sysco is the highest-quality lamb available

Sysco Brand Lamb Productshttp://processverified.usda.gov

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Lamb Chops Over Greens: SUPC 2654002

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No matter how you cut it, American Lamb adds plate and menu appeal.

SYSCO® Butcher’s Block Reserve™ Lamb offers you the highest quality American Lamb.

From coast to coast, American lamb is being used

to enhance menus. From zesty appetizers to hearty

stews and elegant rib chops, American Lamb

makes the plate.

American Lamb offers many benefits for

foodservice. Because domestically raised lamb

are primarily grain-fed, American Lamb is sweet,

tender, and has a mild flavor. American Lamb is

up to 10,000 miles fresher than imported lamb and

is available year round. This makes lamb dishes

available for every season. American lamb is larger

than imported lamb, thus it provides a higher

meat-to-bone ratio and better plate coverage.

According to a recent study, consumers prefer

American Lamb to imported lamb. They ranked it

superior in terms of quality, taste and healthfulness.

(Source: Synovarte Study 2004)

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Butcher’s Block Reserve Lamb Rack - Butcher’s Block Reserve Lamb Racks provide an elegant entrée to upgrade any menu.


Lamb Rack Split, Chined 4/3.5 lb. avg. 1 pc./bag 2654002 Prepared from the lamb rack. The rack is split and theSend All 4 bags/box chine bone is removed. The rack and chine bone are vacuum packed together.

Lamb Rack 4x4, 2/8 lb. 1 pc./bag 1476274 An unsplit lamb rack with the breast removed at a 7 lbs. and up 2 bags/box point 4” from the outer edge of the rack eye. It is sorted by a weight range of 7 lbs. and up.

Lamb Rack 4x4, 2/6 lb. 1 pc./bag 1474600 An unsplit lamb rack with the breast 7 lbs. and down 2 bags/box removed at a point 4” from the outer edge of the rack eye. It is sorted by a weight range of less than 7 lbs. and down.

Lamb Rack 4/1.8 lb. avg. 2 pcs./bag 8202129 Produced from a split lamb 4x4 rack that is Frenched Frenched Cap-On 2 bags/box to expose 3” of each rib bone and leaving a lip of meat that is 1” from the outer most edge of the rack eye.

Lamb Rack 20/1.75 lb. avg. 2 pcs./bag 8202152 Produced from a split lamb 4x4 rack that is Frenched Frenched Cap-Off 10 bags/box to expose 3” of each rib bone and leaving a lip of meat that is 1” from the outer most edge of the rack eye. The external muscle complex or cap is removed.

Lamb Rack Frenched No Lip 20/1.3 lb. avg. 2 pcs./bag 1423508 Produced from a split lamb 4x4 rack that is Frenched 10 bags/box to expose 3” of each rib bone and leaving no lip of meat beyond the outer most edge of the rack eye. The external muscle complex or cap is removed.

Braised Lamb Shanks: SUPC 5434186

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Butcher’s Block Reserve Lamb Leg - Brings the consistency of our Processed Verified Product to the favorite traditional Lamb Leg Roast.


Lamb Leg Steak 12 oz. 12/12 oz. avg. 1 pc./bag 2654846 The bone-in center portion of 12 bags/box the lamb 4 bags/box leg sliced perpendicular to the center bone. Surface fat is trimmed to an average 1/4” thickness.

Lamb Leg Steak 15 oz. 10/15 oz. avg. 1 pc./bag 2659866 The bone-in center portion of the lamb leg sliced 10 bags/box perpendicular to the center bone. Surface fat is trimmed to an average 1/4” thickness.

Lamb Leg Block Ready 2/9 lb. avg. 1 pc./bag 8202392 An entire trotter off lamb leg with the flank removed and 2 bags/box cavity clean. The leg is trimmed to 1/4” average fat thickness.

Lamb Leg BRT-XT 2/5.5 lb. avg. 1 pc./bag 8202731 The entire boneless lamb leg with the hindshank 2 bags/box removed. The fat covering is trimmed to an average 1/8” fat thickness and the finished BRT is netted to retain its shape.

Lamb Leg BRT-XT Frozen 2/5.5 lb. avg. 1 pc./bag 2656932 Same as 8202731 sold as frozen. 2 bags/box

Lamb Leg BRT 2/8 lb. avg. 1 pc./bag 8202798 The entire boneless lamb leg. The fat covering is 2 bags/box trimmed to an average 1/4” fat thickness and the finished BRT is netted to retain its shape.

Lamb Leg BRT-Frozen 2/8 lb. avg. 1 pc./bag 1335173 Same as 8202798 sold as frozen. 2 bags/box

Lamb Leg BRT (no top) 2/5.8 lb. avg. 1 pc./bag 8202889 The entire boneless lamb leg with the hindshank and 2 bags/box top (inside) round removed. The fat covering is trimmed to an average 1/4” fat thickness and the finished BRT is netted to retain its shape.

Rack of Lamb: SUPC 1423508

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Continued - Butcher’s Block Reserve Lamb Leg


Lamb Leg, Trotter Off 2/12.0 lb. avg. 1 pc./bag 8202897 The entire bone-in lamb leg including the 2 bags/box hindshank. The fat covering is trimmed to an average 1/4” fat thickness.

Lamb Top Round 8/1.9 lb. avg. 1 pc./bag 1423409 The top (inside) round of the lamb leg. The fat 8 bags/box cover is trimmed to an average 1/4” fat thickness.

Lamb Top Round Denuded 8/1.4 lb. avg. 1 pc./bag 8517013 A lamb top (inside) round that has the surface fat 8 bags/box removed and is trimmed to the blue membrane leaving minute flakes of fat.

Lamb Sirloin Boneless 12/.75 lb. avg. 2 pcs./bag 8736944 The single center muscle of the top sirloin (hip) and 6 bags/box it is trimmed completely free of all surface fat.

Lamb Kabobs 2x2, 3/5.3 lb. avg. bags 2656791 Produced from lean portions of lamb leg muscle.leg meat only 3 bags/box The kabobs are portioned into 2” cubes and trimmed practically free of fat.

Butcher’s Block Reserve Lamb Loin - Loin products are prepared as chops and fillets offering mild flavor that can be blended well with simple seasonings


Lamb Loin Fillet 27/5.5 oz. avg. 2664837 The entirely boneless tail portion of the lamb 9 pcs./bag 3 bags/box tenderloin. It is trimmed practically free of fat down to the silver tissue. The side muscle remains firmly attached.

Lamb Loin Chop 6 oz. 27/6 oz. avg. I pc./bag 2665461 Produced from a trimmed loin. The tail is 27 bags/box completely removed to the extreme end of the loin eye muscle. The fat over the tenderloin is removed to the silver tissue and all other external fat is trimmed to 1/4”. The individual chops are sized to 6 oz.

Asian Lamb Salad: SUPC 2653830

Spicy Lamb Kabobs: SUPC 2656791

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Continued - Butcher’s Block Reserve Lamb Loin


Lamb Loin Chop 4 oz. 40/4 oz. 1 pc./bag 1323005 Produced from a trimmed loin. The tail is completely removed to the extrem end of the loin eye muscle. The fat over the tenderloin is removed to the silver tissue and all other external fat is trimmed to 1/4”. The individual chops are sized to 4 oz.

Lamb 0x0 Boneless Loin Eye 8/1 lb. avg. 1 pc./bag 2653830 The entire loin flap removed at the outermost edge 8 bags/box of the loin eye muscle. All external fat is removed down to the silver.

Lamb Boneless Eye 1x1 8/1.7 lb. avg. 1 pc./bag 1475805 Produced from a lamb loin that has the flank removed 8 bags/box at a point 1” beyond the outer most edge of the loin eye muscle. It is made entirely boneless and is trimmed to an average 1/4” fat thickness.

Lamb Loin Block Ready 1x1 10/3 lb. avg. 1 pc./bag 1397546 Produced from a lamb loin that has the flank 10 bags/box removed at a point 1” beyond the outer most edge of the loin eye muscle. It is trimmed to an average 1/8” fat thickness.

Lamb Loin Block 4/5.5 lb. avg. 1/bag 2654283 Prepared from a lamb loin. The flank is removed 1” Ready 1x1 Whole 4 bags/box from the loin eye. The fat over the tenderloin is removed down to the silver membrane and the external fat is trimmed to an average 1/8” fat thickness.

Lamb Loin Trimmed 4x4 3/7.5 lb. avg. 1 pc./bag 1423839 Produced from a lamb loin that has the flank removed 3 bags/box at a point 4” beyond the outer most edge of the loin eye muscle. It is trimmed to an average 3/4” fat thickness.

Lamb Loin Knife Ready 10/2.25 lb. avg. 4918930 Trimmed lamb loin that has the loin flank removed 2 pc./bag 1” from the extreme outer edge of the loin eye. The surface fat is trimmed to an average 1/4” thickness. The loin is partially sawed through the back bone or “cracked” at the vertebrae separations to facilitate knife cutting into chops.

American Lamb Ribs: SUPC 4685444

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Butcher’s Block Reserve Assorted Lamb - Used as distinctive, alternative products for discriminating tastes.


Lamb Foreshank 12/16 oz. avg. 4 pcs./bag 7639487 Produced from the lamb chuck which consists of the 3 bags/box whole foreshank as it is removed from the carcass without the Seder bone.

Lamb Hindshank Heel-On 12/1.5 lb. avg. 4 pcs./bag 8516924 Produced from the lamb leg and contains the 3 bags/box hindshank less the hock bone with a portion of the leg heel muscle attached.

Lamb Bones Assorted pcs. bulk 1422443 A collection of bones produced when making various packed in 25 lb. box boneless portions from the lamb carcass. The full size bones are cut in 5”- 6” pieces.

Lamb Stew Meat 2/5 lb. avg. 7639354 Various pieces of whole muscles that have been cut 2 bags/box into cubes approximately 1” to 2 1/2” in either dimension. The lamb stew meat is approximately 85% visual lean.

Ground Lamb 4/2.5 lb. pack 7639388 Produced from skeletal muscle trim with a lean content Fine Grind Bulk Vac of 80% + or - 2%. It is vacuum packed into 2.5 lb. bags.

Lamb Rib Denver Style 8/20 oz. avg. 4 pcs./bag 4685444 Produced from the lamb breast. It contains up to 7 rib (bone-in) bones and is not less then 3” wide at its narrowest point. The external fat covering and underlying muscle is removed. The Denver Rib is trimmed to expose at least 75% visual lean.

Lamb Kabobs 1x1 3/5.3 lb. avg. 1335694 Produced from lean pieces. The kabobs are portioned Top Round Only 3 bags/box into 1” cubes and trimmed practically free of fat.

Autumnal Lamb stew: SUPC 7639354

American Lamb Chops: SUPC 8202152

To request additional information on SYSCO® Butcher’s

Block Reserve™ Lamb call your Sysco sales representative.

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To request additional information, call your Sysco sales representative

butchers block reserve veal & lamb

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