G

Our commitment to excellence is ourcustomers’ assurance of uncompro-mising value, quality and service.As the premiere center-of-the-plate protein supplier in Pennsyl-vania, Delaware, New Jersey,Maryland, and Washington D. C., we con-

PRESENTING A SUPERIOR LINE OF FOOD SERVICE PRODUCTS!

tinually strive to meet our customers’expectations. Our goals are

reflections of the elite customerbase we are honored to serve.George L. Wells Meat Company:

Exclusively for Hotels, Restau-rants and Institutions.

GEORGE L. WELLS MEAT COMPANY

PRODUCT GUIDE

BEEF ....................................................... 2VEAL ....................................................... 4GOAT ...................................................... 4PORK ...................................................... 4LAMB ...................................................... 5CHICKEN ................................................ 6TURKEY.................................................. 6CORNISH & GUINEA HENS ................... 6OTHER GAME BIRDS ............................ 6DUCK & GOOSE .................................... 7OSTRICH ................................................ 7FOWL & SMOKED POULTRY ................ 7RABBIT ................................................... 7BUFFALO ................................................ 7VENISON ................................................ 7REPTILES ............................................... 7WILD BOAR ............................................ 8SAUSAGE ............................................... 8BACON ................................................... 9LUNCHEON MEATS ............................... 9HAM ........................................................ 9MEATBALLS, SCRAPPLE& WAFER STEAKS................................. 9

Since 1908

FRANKS.................................................. 9SEAFOOD............................................. 10SHELLFISH............................................ 11DAIRY PRODUCTS .............................. 12OILS & VINEGAR ................................. 13SOUPS & SOUP BASE ........................ 14ESCARGOT .......................................... 14ORIENTAL NOODLES & RICE ............. 14PASTA................................................... 14SPICES ................................................. 16GARNISHES ......................................... 16CONDIMENTS / PC .............................. 17NUTS & MINTS ..................................... 17SAUCES ............................................... 17PASTRIES & MIXES ............................. 17APPETIZERS & HORS D’OEUVRES ... 17CAVIAR, PUREES, PATES,MOUSSES & TRUFFLES ..................... 20DESSERTS ........................................... 20

982 North Delaware Avenue • Philadelphia, Pennsylvania 191231-800-523-1730 • (215) 627-3903 • Fax: (215) 922-7648 • www.wellsmeats.com

We are continually adding new items.Be sure to review the enclosed inserts

for complete lists of Well’sFrozen/Dried Goods and

Cheese from Around the World.

BEEF

FRESH & FROZEN USDA

Beef Back RibsBeef Back Ribs: Split, 2-Bone SkinnedBeef Bones: Whole or CutBone MarrowBone: Shin CrackedBlade Meat; DeckleBrisket: Fresh, 1st Cut

or Nose OffChuck: 3-Way or 2-Way BonelessChuck Clod HeartChuck RollChuck Shoulder TenderChuck Top BladeFlank SteakInside SkirtKnucklesLiver: S&D or SlicedLondon BroilBeef Ox Tails: Whole or CutRibeye, Whole, Center Cut

or BarrellRibeye, Cap (Calotte)Rib Export: Whole or Center CutRound: Bottom, Eye or FlatRound Top: S&T Net or GrossRound Top: Denuded Cap-On,

Single Muscle or Beef BarronRound: WholeRound: Steamship or BuffetRound: Mini or Mini BonelessShort Loin Trimmed 0x1:

Whole or CutShort Loin Super TrimShort Ribs, Bone-In or Boneless:Shoulder ClodSpecial TrimmingsStrip, Bone-In Shells: Whole or Cut

BEEF CUTS CUTS AVAILABLE IN PRIME, CHOICE, SELECT,NO ROLL & COMMERCIAL

WELLSWELLSWELLSWELLSWELLS’’’’’ WARRANTYWARRANTYWARRANTYWARRANTYWARRANTYThese Steaks have been freshly hand cutby our Journeyman Butchers from agedWestern corn fed beef. They have beenskillfully trimmed to our own rigid speci-fications to insure maximum yield andconsistent uniformity for our customers.In addition, the special wrapping insures the

product a maximum shelf life, without freez-ing, of eight days under proper refrig-eration. Consequently, these steaksare unconditionally guaranteed by theGeorge L. Wells Meat Co.

Sincerely;James Conboy, President

2

Strip, Boneless:0x1: Whole or Cut1x1: Whole or CutDry Aged or Dry Aged Cut

SuetTender Peeled, Whole or Cut:

5-Up or 190ATender Peeled Fix RoastTender, Hanging: As Is or SkinnedTop Sirloin Butt: Whole, Hearts, or CutTrimmingsTripeTri-Tips: Whole or Trimmed

PROCESSED BEEF

Bolar RoastBottom Butt SteakBroiler SteakBraccioleCubesGround Beef: Regular, SpecialGround Hamburger PattiesGround WellsburgersFilet Steak:

T&S: CC, GLW, EE or Rope-OffFilet Head SteakFilet Tails: Sized or RandomFilet TipsFlat Iron SteakLiver: 4 oz. or 6 oz. – 10 lb.Manhattan SteakRanch SteakRib Steak: Bone-In or BonelessRib Steak: Frenched (Cowboy)Short Ribs: 3-Bone; 2-Bone;

or 1-Bone Royal; BonelessShoulder TenderSirloin CubesSirloin Top Butt Steak, T&SStrip Steak:

Boneless: CC or EEBone-In or Dry Aged CCEnd Steak or Pin Bone

StroggonoffSwiss SteakT-Bone SteakPorterhouse Steak

3

CERTIFIED ANGUS BEEF

Fresh BrisketChuck Clod HeartChuck Top BladeChuck Shoulder TenderFlank SteakRibeye: Whole, Center Cut, BarrelRib Export: Whole, Center CutRound: Bottom, Top, Barron or

Eye FlatRound Top: S&T, Denuded Cap-On,

Cap-Off, Single Muscle,or Beef Barron

Short Loin Trimmed 0x1: Whole or CutShoulder ClodsSpecial TrimSteamship Round: WholeStrip, Bone-In Shells: Whole,

Cut, Dry Aged or Dry Aged-CutStrip, Boneless:

0x1: Whole or Cut1x1: Whole or Dry Aged(Whole or Cut)Steak-Ready

Tender Peeled:5-Up: Whole & Cut190A: Whole & CutFix For Roast

Tri Tips: Regular or TrimmedTop Sirloin: Flap, Butt, Butt-Cut,

Butt Peeled or Heart

PROCESSED C.A.B.

CubesGround Beef, Regular or SpecialGround Hamburger PattiesGround Wellsburgers: Sized to OrderFilet Steak:

T&S: CC, GLW, EE or Rope-OffFilet Head SteakFilet Tails: Sized or RandomFilet TipsFlat-Iron SteakPorterhouse SteakRanch SteakRib Steak: Boneless, Bone-In or

Frenched (Cowboy)Shoulder TenderStrip Steak, Boneless: CC, EE,

End, Dry Aged CC or Pin BoneStrip Steak, Bone-In: CCSwiss Steak

CERTIFIED ANGUS BEEF TO

George L. Wells Meat Co. is proud to offer Certified Angus Beef, certi-fied by the USDA with such strict standards that only 7 out of 100 cattlemake the grade. Now that’s tasty beef!

For more information and recipes, visit these industry websites:• Certified Angus Beef Program .............................. www.cabprogram.com• National Cattleman’s Association .................................. www.cowtown.org

T-Bone SteakTop Sirloin Steak, T&S: CC

FURTHER PROCESSED C.A.B.

Cooked Corned Beef BrisketCooked Corned Beef Brisket, 1st CutCooked Corned Bottom RoundPastramiRaw Corned Beef BrisketRaw Corned Beef Brisket, 1st CutTop Round, Cooked

KOBE BEEF

Flank SteakRibeyeStrip 0x1Tender PeeledTop Sirloin Butt

PROCESSED KOBE BEEF

Ground KobeHamburger Patties, 8 oz.Franks, 5-1

DRIED BEEF

FrizzlingSlicedKnuckle

DR

IED

BE

EF

4

VEAL

BrainsBreast: Bone-In or BonelessBrisketBones: Whole or CutCalf Feet: Whole or SplitCheeksEye Rounds, FF: Whole, Cut or PinnedHeartsHipsKidneysLeg (GF, MF, FF or Nature):

TBS, Block or Top RoundLoin, Baby T-Bone: Bone-In

or BonelessLoin: Full or Full Split

Boneless: 0x1 & 1x1Trimmed: FF Whole, Split or CutGF Whole or Cut

Liver, Regular or FF:S&D, Cut Gross or Net

Neck RoastRack: 6 Bone, CB-Out, Cut,

Split, or FrenchedRack, Chop Ready:

6 Bone or 7 Bone: Whole or CutRibeye, Boneless: 1x1 or 0x0ShinsShoulder : Regular or BonelessSweet BreadsSweet Bread HeartsTender, MF or FF: Whole or CutTender Tails: FFTongueTrimmingsNEW ZEALAND VEAL

BonesRack, Frenched – 16/18 oz.

PROCESSED VEAL

Baby T-Bone ChopsBaconChops: Loin or Porterhouse LoinRack Chops: GLW, Export, Frenched

or Frenched To EyeCubes

Cutlets (GF, MF, FF or Natural):As Is, CIX, PP or Top RoundEye Round: PP

Cutlets, Pounded:LegTop Round

Ground VealOsso BuccoPatties, Raw – 10 lb. or 12 lb.

Breaded, 4 oz. or 5.3 oz.Unbreaded: 4 oz. or 6 oz. – 10 lb.5.3 oz. – 10 lb. or 12 lb.

St. Louis RibsScallopineStroganoffTender Medallions: MF or FFVeal for Stew

GOATBoneless Goat CubesWhole Goat

PORKFRESH PORK

Bones, Hocks: Fresh or SmokedBoston Butt: Bone-In or

Boneless (BRT or Seasoned)CasingCaul FatFatFatbackFresh Ham: Bone-In, Boneless,

BRT & Boneless SeasonedLiverLoin: Bone-In, Boneless, BRT & CutLoin, Center Cut or Smoked:

Bone-In, Boneless, BRT or CutLoin EndsSalt PorkRibs: Back, St. Louis or SpareShoulder: Bone-In, Boneless or PicnicStomachTenders: Regular, Cut or DenudedWhole Pig

VEAL TO PROCESSED PORK

VEAL CARE & STORAGERefrigerate veal as soon aspossible in the coldest part ofthe refrigerator. Unopened, pre-packaged fresh veal may bestored for 1 to 2 days.Properly packaged, veal can befrozen as long as 6 to 9 months,depending upon cut and freezercondition. Freeze quickly andstore at 0º F or below.Three methods can be used tothaw frozen veal. The bestmethod is to defrost veal in therefrigerator in its original wrap-ping. Gauge defrosting time froground veal by the packagethickness.For more information about veal contactthe Beef Industry Council, Chicago, IL.

Trivia: Steak – The word is derived from an old Saxon word, steik, meaning meat on a stick. Contrary to popular belief, London Broil is the name of a recipeand not a cut of beef. Sirloin – It is said that Henry VIII, King of England, was so impressed with this meat cut that he pulled out a sword and dubbed it Sir Loin.

FRESH & PROCESSED PORK TOLA

MB

CU

TS

CONSUMERCONSUMERCONSUMERCONSUMERCONSUMER TIPSTIPSTIPSTIPSTIPSMarinades & Rubs: Add unique flavors andextra tenderness to meats by using mari-nades and rubs.

Marinades are liquids made withthree basic ingredients – an acidiccomponent (like vinegar or lemon), oiland seasonings (like herbs andspices). You marinate the uncookedmeat by “soaking” it in the marinade inthe refrigerator for 30 minutes to overnight.

Rubs are mixtures of spices and herbsthat are rubbed directly onto the meat be-fore e it is cooked. Rubs are particularlygood for grilling. The rub combines with thenatural juices of the meat as it is beingcooked to create a powerful flavor punch.Rubs can be applied overnight or just priorto preparation.

Eight Ways To Cut Fat Without CuttingThe Taste Of Pork: While, on average, allcuts of pork are leaner today, there are 8

cuts of fresh pork that represent the lean-est cuts of pork available. These 8cuts fall between the skinlesschicken breast and thigh in terms oftotal fat and saturated fat content.

Remember this rule of thumb: Theleanest cuts of pork come from the loin orleg, such as pork tenderloin or loin chop.

Calories and fat on all the cuts can befurther reduced by trimming all visible fatfrom lean cuts before cooking. Removingvisible fat prior to cooking reduces the totalfat content by an average of 50%. Trim-ming prevents fat from migrating into themeat during cooking.

5

PROCESSED LAMB

BreastsCubesGround LambLeg Steak: Bone-InLoin Chops: Bone-In, Boneless

or English RoyalRack ChopsOsso BuccoSirloin SteaksStroggonoff

AUSTRALIAN IMPORTED

Leg, BonelessLoin Eye: BonelessLoin, Trimmed: Bone-In Whole or CutRack: Frenched Whole or CutShank, FrenchedTendersTop Sirloin Butt

NEW ZEALAND IMPORTED

Lollipop ChopsMini Crown RoastRack: Baby or Frenched Cap Off

PROCESSED PORK

Chops: Boneless, Bone-In,Porterhouse, Frenched,Frenched To Eye, or Smoked

Cubes or CutletsGround PorkOsso BuccoRibs: Country StyleStroganoffTender MedallionsSMITHFIELD PREFERRED

Fresh Pork:Fresh Pork:Fresh Pork:Fresh Pork:Fresh Pork:Chops, Processed:

Boneless or GLWBoneless w/ Apple BaconFrenched or Frenched To EyePorterhouse or Strip Steak

Loin:9-Rib Center Cut Whole or CutBoneless, Strap Off Whole or Cut

Rack, 9-Rib FrenchedRibs: Back 1.75 - 2 lbs.; or St. LouisTender: Whole or CutBERKSHIRE PORK

Pork Rack, 8-Rib Frenched

LAMB

Bones: Whole or CutBreastChucksKidneysLeg: Bone-In or BonelessLoin:

Full, Trimmed or Trimmed SplitBoneless or English Royal

Rack: CB-Out, S&F or S&F-N/WTShoulder: Bone-In or BonelessTop Rounds: Regular or DenudedShanks: Hind or ForeShanks, Domestic: Cut or FrenchedWhole

CHICKEN, TURKEY & GAME BIRDS

CHICKEN

Chicken: Whole or CutChicken Shells: Whole or CutBreast, Bone-In: Whole, Cut or SplitBreast, 1st Joint On: Whole or SplitBreast, Boneless: Pop-Out,

Random, Sized Bulk, orSized Individual

Cutlets: Pieces or RandomCutlets, Sized: Bulk or Individual

Vacuum PackedDrumstixEuropean: Half, Breast or LegsGizzardsGround ChickenLegs: Whole or SplitLivers, Necks or BacksSandwich Steaks, Sliced: 4 oz.,

5 oz. or 6 oz. – 10 lb.TendersThighs: Bone-In, Boneless

Boneless/SkinlessWingsWing Drum, 1st & 2nd Joint

BELL & EVANS

Whole or Whole CutShells: Whole or CutBreast:

Bone-In: Whole or SplitBoneless, Sized

Cutlets: Random or SizedEuro Breast: Whole or Halves

TURKEY

Breast, Bone-In: 10-12,12-14, 14-16 or 16-18

Breast, Boneless in a BagCutletsDrumstickLegsGround Turkey: All White, Combo

Frozen or FreshGround Turkey Burgers:

All White or ComboTenders or ThighsWhole: 10-12, 12-14, 14-16, 16-18,

18-20, 20-22, 22-24, 24-26,26-28, 22-28 or 30-Up

Whole Boneless, Pilgrim’s PrideWhole Boneless Roast, FreshWings

OTHER GAME BIRDS

Cornish Hens (Fresh o r Frozen):Cornish Hens: Boned or Euro BonedEuro Guinea Hen BreastGuinea HensPartridgePheasant: Whole 3.5 lb., Split,

Whole 16-18 oz.Pheasant BonesPheasant Breast:

Boneless or European BonedGround PheasantPheasant LegsPheasant Thighs: BonelessPoussan: Bone-In or Semi-BonedQuail: Semi-BonedQuail, Boneless BreastsQuail LegsSquab: Bone-In or Semi-Boned

6

FOWL & SMOKEDPOULTRYFowlRoaster: Breast, Wings or WholeSmoked Breast, Nodines: Turkey,

Chicken, Duck or PheasantSmoked Turkey:

Whole, Butts, Legs or Wings

RABBITRabbit: Whole or LegsRabbit Saddle: Bone-In or Boneless

BUFFALOFlank SteakGroundOsso BuccoRibeyeRibs: Short

or ExportShort LoinStew Meat (Cubes)Strip, 0x1TenderTop ButtTop Round

VENISONBonesCutletsFlank SteakGroundLeg, BonelLoin: Boneless or Bone-In

(Whole or Cut)Loin ChopOsso BuccoRack: Whole or CutRack ChopSaddle: Bone-InShort Loin: BonelessStew Meat (Cubes)Tender

REPTILESAlligator MeatFrog LegsSnapper Turtle: Meat or Whole

GAME BIRDS TORE

PT

ILE

S

Graham BrownGraham BrownGraham BrownGraham BrownGraham BrownEXECUTIVE CHEF,CERVENA COUNCIL

7

DUCK & GOOSEBELLA BELLA

Duck Foie Gras: “A”, “B”;Butter; Petite; Sliced

Duck Breast Boneless MagretDuck EggsDuck Legs ConfeitGRIMAUD

Breast, Boneless: Hen, Drakeor Smoked Magret

Duck Fat, RenderedDuck ProsciuttoMuscovy Legs: Hen or DrakeWhole Muscovy: Hen or Drake

JURGIELEWICZ

Free Range Duckling: Long Island Whole - 5-5.5 lb.;or Boneless Breast - 12-14 oz.;16-18 oz.

Duck Carcasses (Bones)Duck FatDuck LegsDuck Eggs

MAPLE LEAF

Fresh: Whole or CutGold LabelBreast, Boneless (Fresh or Frozen):

Cajun, Honey Orange, PepperCrusted, Roasted Garlic orTequila LimeCooked Halves

Duck Fat, Rendered – 3.5 lb. tubLegs: Regular or ConfeitTenders: Breaded or RawBonesLivers

ASSORTED ITEMS

Euro Duck: Halves, Breast or LegsGeeseRolled Goose Mousse:

Plain or w/ Truffle

OSTRICHFilets: 6 oz.Fan FiletsGround Ostrich: 1 lb.Scallopini

SERVE WILD GAMEGame is a nutritious alterna-tive to traditional center-of-the-plate meats. Wells offers onlythe highest quality for superiortaste and unsurpassed value!

WILD BOAR & SAUSAGE

WILD BOAR

Leg, BonelessOsso BuccoRack: Whole or CutSaddles: Whole or CutShoulder, BonelessStew Meat (Cubes)Strip: BonelessTenderloin

SAUSAGE

GAME SAUSAGE

Buffalo BratwurstDuck SausageCajun Alligator SausagePheasant SausageRabbit SausageVenison SausageWild Boar BratwurstAIDELLS SMOKED SAUSAGE

Apple & Chicken: Regular & MiniChicken & MangoChicken & Turkey: Habanero &

Roasted Green Chili, Thai,Portabella orw/ Sun-Dried Tomato

Duck & TurkeyFresh Lamb w/ RosemaryLemon ChickenNew MexicoTurkey & CranberryWhiskey FennelASSORTED SAUSAGE

Duck Sausage, Maple LeafMaglio Italian: Hot or Mild RopeFABRIQUE DELICES SAUSAGE

Boudin Blanc – 1 lb., 5 per PackGarlic Sausage – 1.5 lb. ea.Garlic Sausage En Croute – 1.5 lb. ea.Merguez Sausage – .8 lb., 6 per Pack

HATFIELD SAUSAGE

Italian, Mild & Hot: Bulk or RopeKielbasaKnockwurstLink: 1 oz. & 2 oz.PattiesPork: BulkFONTANINI SAUSAGE

Breakfast Sausage – 1 oz. and 2 oz.Sausage: Cooked Pizza ToppingSausage Patties – 1.5 oz.Sausage, Hot Italian RopeSausage, Mild Italian: Bulk, or RopeSmoked Polish Kielbasa, 3-1 w/ Nat. CasingMARTIN’S SAUSAGE

AndouilleAppleBeefChicken & AppleChorizoGarlicItalian (Bulk, Link or Rope): Mild or HotItalian: w/ Pepper & Onion

or w/ Provolone & ParsleyLambKielbasaLuganegaMushroomPork: Bulk, Fingerlink, Link or RopeTurkeyVealNODINE’S SMOKED SAUSAGE

AndouilleBangerChorizoSCHALLER & WEBER SAUSAGE

BratwurstBockwurstKnockwurst

George L. Wells Meat Company’s Information and Educa-tion Dept. provides unique demonstrations and tours toCulinary and Hotel & Restaurant Schools such as PennState University and the Philadelphia Restaurant School.Please call anytime to schedule your own tour of our fed-erally-inspected facility: (215) 627-3903 or (800) 523-1730.

STATESTATESTATESTATESTATE OFOFOFOFOF THETHETHETHETHE ARTARTARTARTART

Please Join Us!

8

HAMBoiledBreakfastBlack ForestCannedCountry StyleCure 81FrenchOld ThymePartyPepperProsciutto: Danielle,

Hormel or ParmaProsciutto, Sliced: Danielle or ParmaSemi-BonelessSmoked: Boiled, Bone-In (Whole

or Cut), Boneless, Spiral Sliced,Premium, Pit or Steamship

TassoTavernWestphalian

MEATBALLS, FONTANINI

Meatball, Cooked: 1/2 oz.; 1 oz.Meatball, Raw 2 oz., 12 oz.Wedding Soup Meatball, Italian

SCRAPPLE &WAFER STEAKScrapple: Habbersett, Hatfield,

Kirby & HallowayBeef Wafer Steak: Marinated,

Solid or SlicedChicken Wafer SteakPat’s Choice Beef

FRANKS

DIETZ & WATSON,

FALLS BRAND OR HATFIELD

All Beef: 4-1, 6-1, 8-1, Super 5-1All Meat: 8-1, Super 5-1 or 10-1Cocktail Franks: Regular or KosherFoot LongFranks, KosherKobe Franks, 5-1

BACON TO

BACON

Apple-Smoked: Ends, Slab or SlicedBeefCanadianEnds & PiecesHotelIrishLayoutPancettaRetailSlab, RindlessThick SlicedTurkeyVeal

LUNCHEON MEATS

Bologna: All Beef or LebanonCapacolaChicken, Diced: All White or ComboChicken Meat, PulledCotteghinoKeilbasa, 6” 4-1: 2/5 lb.LiverwurstMortadellaPastrami, FlatPepperoni SandwichPepperoni: Sliced or Yard StickPork RollSalami, CookedSalami, Genoa: Dilussa,

Sam Remo or KosherSmoked Beef TongueSmoked Pork ButtSoppresataSpiced BeefTop Round, CookedTurkey Breast: Cooked or Smoked;

Emil’s BrandTurkey Ham or Pastrami

C.A.B. LUNCHEON MEATS

Cooked Corned Beef BrisketCooked Corned Beef Brisket, 1st CutCooked Corned Bottom RoundPastramiRaw Corned Beef BrisketRaw Corned Beef Brisket, 1st CutTop Round, Cooked

FR

AN

KS

1-800-523-1730or (215) 627-3903

Fax:(215) 922-7648

www.wellsmeats.com9

SEAFOOD: FRESH TO FROZEN

SEAFOOD

FRESH CATCH

Artic Char: Whole or FiletBluefish: Whole or FiletCat Fish: FiletCod FiletFish BonesFlounder, BabyFlounder Filet: 2-4/4-6 oz./6-10 oz.Fluke FiletGrouper: Whole or FiletGrouper, Silver: Whole or FiletHaddock FiletHake FiletHalibut: Whole or FiletMahi Mahi: Whole or FiletMarlin LoinMonk Filet: Large or RunOpah FiletPampano: Whole or FiletPerch Filet, OceanPerch, Freshwater (Lake Victoria)Pollock FiletRockfish, Wild: Whole or FiletSalmon: Whole or FiletSalmon, Chilean: FiletSalmon, SilverBrite: Whole or FiletSea Bass FiletSea Trout: Whole or FiletShad: Filet or RoeShark Loin, Black TipShark (Mako): Whole or LoinSnapper, Red: Whole or FiletSnapper, Yellow Tail: Whole or FiletStriped Bass: WholeSwordfish: Whole or LoinTilapia FiletTau Tog: Whole or FiletTile Fish: Whole or FiletTrout, Boneless: Farm-RaisedTuna Albacore: Whole or LoinTuna, Yellow Fin: Whole or LoinWild Rock Filet

CERTIFIED SASHIMI GRADE,FROZEN (BLOODLINE REMOVED)

– 1/15 LB.

Mahi Mahi Filet: Skin On,5 to 8 pcs. – 2-3 lbs. ea.

Swordfish Loin: Skin-On,2 to 3 pcs. – 6-9 lbs. ea.

Yellowfin Tuna: AHI Skinless,3 to 4 pcs. – 4-7 lbs. ea.

Wahoo: Skin-On,3 to 4 pcs. – 3-5 lbs. ea.

FROZEN CATCH

Calamari (Squid):Breaded Italian Rings – 6/2 lb.Tubes or Tents, 5-8” – 20/2.5 lb.or 8-12’ – 10/5 lb.

Cape Capensis FiletCape Haddie FiletCatfish Filets (IQF) – 1/15 lb.:

Shank: 3-5 oz., 5-7 oz. or 7-9 oz.Cod FiletCod Filet: Boneless, Skinless

1-2 ct. – 10/5 lb.Cod Loins, Canadian (IQF):

4 oz. to 6 oz. – 1/10 lb.Conch MeatCrayfish: Meat or WholeDover SoleFlounder Filet (IQF)Flounder, Holland (IQF):

4 oz. or 5 oz. – 1/10 lb.Flounder, North Atlantic:

3 oz. to 7 oz. – 1/10 lb.Haddock Filet: Boneless, Skinless

1-2 ct. – 10/5 lb.Halibut Steak: 4 oz. to 8 oz. – 1/10 lb.Hoki FiletMahi Mahi FiletOctopusOrange RoughyPollock, Alaskan (IQF):

4 oz. to 6 oz. – 4/10 lb.Pollock, Sea Grill Steak Filets:

4 oz. or 5 oz. – 1/10 lb.

We stock a complete

line of fresh seafood.

These products are

seasonal in nature.

Please contact your

sales representative

for availability.

10

FROZEN & SMOKED SEAFOOD TOSH

EL

LF

ISH

WELLSWELLSWELLSWELLSWELLS’’’’’WARRANTYWARRANTYWARRANTYWARRANTYWARRANTY

Our fresh seafood has been handselected and carefully processedin a temperature-controlledHACCP (hazard analysis criticalcontrol point) approved environ-ment. Our seafood departmenttakes every step to insure a safe,fresh and flavorful product. To in-sure further safety of this product,please stored under proper refrig-eration (38º F or below) and fullycook this and all fresh seafoodproducts before consumption.

Sincerely;

The George L.Wells Meat Co.SeafoodDepartment

Red Snapper FiletSalmon PiecesSea LegsSea Trout FiletSeaweed SaladSmeltsSquid SteaksSquid: Tubes or TentaclesSwordfish Steak: 4 oz. to 8 oz. – 1/10 lb.Tilipia Filet: Farm-Raised or

3 oz. to 5 oz. (IQF) – 1/10 lb.Trout, Boned or Idaho Boned

8 oz. or 10 oz. – 6/5 lb.Tuna Loin, Sushi GradeTuna Steak: 4 oz. to 8 oz. – 1/10 lb.Whiting (Shatter Pack): Boneless,

Skinless, 4 oz. to 6 oz. – 4/10 lb.

ACME SMOKED SEAFOOD

Herring & Cream: 10 lb.Herring & Wine: 10 lb.LoxNova: 3-lb. Trays or BitsSturgeonTunaWhitefish Salad

SALMOLUX SMOKED SEAOOD

4-Smoked Appetizer: Fish or SalmonHalibut, SlicedLox, SlicedMahiSalmon:

Norwegian or Scottish: SlicedScottish: Single Sliced 3 oz.Pinwheel Rolls

Trout Filet, SkinlessWhitefish: Whole

& Filet

SHELLFISH

CLAMS, FRESH

(CLOSED OR OPEN)

Little NeckChoiceTopCherryBullnoseChopped, GallonCockles NZ Little Neck

11

CRAB, FRESH

Jumbo Lump MeatLump Crab MeatBackfin Crab MeatSpecial Crab MeatClaw Crab MeatCrab Fingers

CRAB, FROZEN

Jumbo LumpSnow Crab: Meat or Cocktail ClawsSnow Crab Clusters – 1/40 lb.PASTEURIZED CRAB

Backfin CrabJumbo Lump Crab MeatLump CrabSpecial CrabClaw MeatCrab FingersSOFT SHELL CRAB,

FRESH OR FROZEN

Soft Shell Crab: Medium, Hotel,Prime; Jumbo; or Whale

LOBSTER

BodiesCulls: Small-1.25 lb./Large-1.5-2 lb.Live: Chicks - 1 lb., 1.25 lb. & 2-3 lb.Meat: 11.3 oz. & New ZealandMaine Lobster: Claws & MeatTails, Warm or Cold Water: 2 to 12 oz.MUSSELS

Mussels: Half-Bushel, Bushel,Per Pound & Each

Mussel MeatNew Zealand On The Half ShellMussels: P.E.I.: 10 lb. bag

12

SHELLFISH TO DAIRY PRODUCTS

OYSTERS, EXTRA FANCY

Charles IslandDutch IsleIsland ParkLordship BayNarragansett BaySakonnetWaquoitWatch Hill

OYSTERS, LONG ISLAND

Bluepoint Oysters: Open or ClosedSalt Oysters: Open or ClosedCount Oyster: Each or 90 ct.X-Select Oysters: 90/110/130 ct.

OYSTERS, MARYLAND

Bluepoint Oysters: Open or ClosedCount Oyster: 90/110 ct.X-Select Oysters: 90/130 ct.Select Oysters: 130/160 ct.Standard Oysters: 160/200 ct.

SCALLOPS, FRESH

BayPiecesSea, Wet or Dry: U-10, 10-20 & 20-30

SHRIMP

Brown or White: U-7, U-10, U-12 & U-1516/20, 21/25, 26/30, 31/35, 36/40,40/50, 50/60

Longostino & Longostino MeatRaw: Medium PiecesRaw P&D: U-15, 16/20 & 21/25RockTiti: Raw & CookedTiger Shrimp: 4/6, 6/8, 8/12,

13/15, 16/20, 21/25, 26/30,31/40, 41/50, 51/60 & 61/70

Our Research & Development department, in coordinationwith our House Chef, have developed this menu pleaserfor thediscriminatingrestauranteur:

1 oz. (appetizer portion) ......... 48 pc./bx.3 oz. (lunch / dinner portion) .. 24 pc./bx.4 oz. (dinner portion) .............. 24 pc./bx.

WWWWWELLSELLSELLSELLSELLS’’’’’ KITCHENKITCHENKITCHENKITCHENKITCHEN PRESENTSPRESENTSPRESENTSPRESENTSPRESENTS JUMBOJUMBOJUMBOJUMBOJUMBO LUMPLUMPLUMPLUMPLUMP CRABCRABCRABCRABCRAB CAKESCAKESCAKESCAKESCAKES

DAIRY PRODUCTS

CHEESE

AllouetteAmerican Hillview – 6/5 lb.: White &

Yellow – Loaf or Sliced 120 or 160AsiagoBel PaeseBleu: Crumbled – 1/5 lb. or WheelBon ChampiBoursinBrie: 4.5 oz. or 8 oz. / 1or 2 kiloBrie w/ HerbBrillat SavainBruder BasilBucheronCamembertCambozoloCheddar: Black Diamond, Cabot,

Colby Longhorn or Cooper CubCheddar Prints – 1/10 lb. avg. :

White or Yellow in Reg., Mild,or Sharp; Pepper Jack; orMonterey Jack

Cheddar: New York Sharp & Mild,Smoked or Vermont

Cheddar: Shredded or WheelCheese w/ PepperoniCotswaldCottage CheeseDoux De MontagneEdam LaofExplorateur, 8 oz.Feta: 1 lb. or 8 lb.Feta Tubs – 8 lb. or 1 lb.Fontina: Danish or ItalianGoat: 11 oz. or 1 kiloGorgonzola: Domestic or ImportedGouda: SmokedGouda WheelGourmandaiseGruyereHavarti: Regular or w/ SpiceHot Pepper CheeseHuntsmenJalapeno JackJarlsburg: Block or WheelLappiManchegoMascarpone: Domestic or Imported

For a completelisting of Wells

specialty cheeseselections, see

our CheeseInsert!

13

DAIRY TO OILS & VINEGAR

Monterey JackMorbierMozzarella: Regular or BuffaloMozzarella, Fresh – 1/3-oz. or 4 oz:

Yellow or White Cheddar,Monterey Jack; Yellow Colby& Monterey Jack; or Shredded

MuensterNeufchatelParmesan: Grana, Grated, Reggianito,

Reggianno or SardoPort: Salute or WinePyrennes PepperoniRambol, SmokedReggianitto, ArgentinaRicottaRondeleRomano: Peccorino or GratedRoquefortRouleSaga: Bleu or DerbySardo, Argentina – 8/7 lb. avg.St. AndreSonoma JackStilton: Regular or DoubleString CheeseSwiss: Domestic or ImportedTallegioValembertWispride

CREAMERS

Half & Half – 12/1 qt.Heavy Cream – 12/1 qt.

EGGS & SOUR CREAM

Eggs, By The Dozen: Medium,Large or Extra-Large

Eggs, Quail – 18 per traySour Cream

OILS & VINEGAR

Butter:Butter:Butter:Butter:Butter:Bulk: Salted or UnsaltedChips: Salted or UnsaltedContinental Chips:

Salted or UnsaltedLardOleoPlugra: Sweet or ClarifiedPrints: Salted or UnsaltedQuarters: Salted or UnsaltedReddies: Salted or UnsaltedSweetWhipped: Salted or UnsaltedCreme FraicheOils:Oils:Oils:Oils:Oils:Blended – GallonExtra Virgin Olive – 3 literGrape Seed – 17 oz.Hazelnut – 17 oz.Olive, Pomace – 6/1 gal.Peanut – GallonSesame – 56 oz.Walnut – 17 oz.

ASSORTED VINEGARS

Balsamic – 16 oz. & 34 oz.Balsamic White – 16 oz.Balsamic Red & White – Liter & 5LiterChampagne – 16 oz.Honey (Melfor) – 16 oz.Raspberry – 16 oz.Red Wine – 16 oz.Seasoned Rice Wine – 25 oz.Sherry – 25 oz.Sherry, Aged 30 Years – 25 oz.Tarragon – 6 oz.White – 6/1 gal.White Wine – 16 oz.

1-800-523-1730or (215) 627-3903

Fax:(215) 922-7648

www.wellsmeats.com

14

SOUP, NOODLES, RICE & PASTA

SOUPS & SOUP BASEPREMIUM RECIPE

Soup Base (With M.S.G.):Soup Base (With M.S.G.):Soup Base (With M.S.G.):Soup Base (With M.S.G.):Soup Base (With M.S.G.):Beef: 1 lb. or 35 lb.Chicken: 1 lb. or 35 lb.Soup Base (No M.S.G.): All 1 lb.Soup Base (No M.S.G.): All 1 lb.Soup Base (No M.S.G.): All 1 lb.Soup Base (No M.S.G.): All 1 lb.Soup Base (No M.S.G.): All 1 lb.BeefChickenClamCrabFishHamLobsterMushroomPorkSeafoodShrimpTurkey

MINOR: ALL 1 LB.

Au Jus PrepBaconBeefBeef Consomme PrepBrown SauceChickenClamCrab FishFishGarlicHamLobsterMushroomPorkSeafoodShrimpTurkeyVealVegetable Base Sauteed

ESCARGOT

Escargot – 24 or 72 ct.Real Snail Shells – 36 pc. bag

ORIENTAL NOODLES& RICE

Noodles:Noodles:Noodles:Noodles:Noodles:Cellophane NoodlesDumpling/Gyoza Wrappers: 12 oz.Egg Roll Skins: 5 lb.Lo Mein Noodles: 11 oz.Spring Roll Wrappers: 11 oz.Wonton Skins: 14 oz.

Rice:Rice:Rice:Rice:Rice:Aborio Rice; 2 lb.Basmati Rice: 10 lb.Carnaroli Rice: 2 lb.Cous Cous: 17 .6 oz.Jasmine Rice: 5 lb.Riz Rouge Rice Blend: 5 lb.Wild Rice: 1 lb.Polenta: 32.2 lb.Polenta, Organic: 50 gr.

PASTADRAKES: FRESH FROZEN

Ravioli: Packed 96 ct.:Ravioli: Packed 96 ct.:Ravioli: Packed 96 ct.:Ravioli: Packed 96 ct.:Ravioli: Packed 96 ct.:ArtichokeBroccoli Rabe, StripedButternut SquashCheese & Striped CheeseChicken PortabellaCrabEggplantGrilled VegetableLobster, StripedMeat (Beef)Porcini MushroomPumpkinSmoked ChickenSmoked Mozzarella & AsparagusSouthwestSweet PotatoVealRavioli: Packed 192 ct.:Ravioli: Packed 192 ct.:Ravioli: Packed 192 ct.:Ravioli: Packed 192 ct.:Ravioli: Packed 192 ct.:ChocolateGorgonzolaLobster

ShrimpSpinach & WalnutWild MushroomStuffed Shells – 72 ct.Filled Pasta:Filled Pasta:Filled Pasta:Filled Pasta:Filled Pasta:Agnolotti – 172 ct. Pesto, Smoked Duck & CranberryCannelloni: 48 ct. Chicken & Spinach, Meat, VegetableGnocchi – Basil, Potato or Spinach - 10 lb.Lasagna - 4/6 lb.

Meat or VegetableManicotti: 48 ct.Tortellini:

Egg – 10 lb.Italian Sausage Tortellini – 9 lb.Spinach Tortellini – 10 lb.Tri-Color Tortellini – 10 lb.

Flat Pasta:Flat Pasta:Flat Pasta:Flat Pasta:Flat Pasta:Angel Hair, Choose From:

Black, Saffron or Spinach - 4 lb.;or Egg - 8 lb.

Fettuccine, Choose From:Black & Saffron - 4 lb.;or Egg, Garlic Parsley, Spinach,

Tomato, Tomato Basil,Lemon Pepper orWhole Wheat - 8 lb.

Linguine, Choose From: Tomato,Black & Saffron - 4 lb.;Black Pepper, Egg , Lemon Pepper,

Spinach - 8 lb.Pasta Sheets, Striped – 10 lb.

(Spinach, Tomato & Egg)Pasta Sheets, Choose From: Black,

Spinach, Egg or Tomato - 10 lb.NUOVO PASTA

Extruded Pasta: Tri-color Orzo;Multi-color Venezian Penne

Flat Pasta: Egg PappardelleGnocchi: Roasted Sweet Potato;

Cabernet & Roasted GarlicRavioli, Heart-shaped: Lobster Herb

& Cream (in a vibrant lobster redpasta);

Ravioli, Heart-shaped: Ricotta,Mozarella & Asiago (in ground pinkand black pepper corn pasta),

Ravioli, Heart-shaped: Goat Cheese& Asparagus (in a red bell pepperpasta

Ravioli, Jumbo Round: Fruiti D’MareGirasole in Herb Flecked Pasta (4”)

Ravioli, Large Round: Crab & Lobster;Goat Cheese, Roasted Tomato &

PASTA PRODUCTS

15

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Fax:(215) 922-7648

www.wellsmeats.com

Herbin Rosemary Flakes

Ravioli, Large Square: Veal Bolognese;Crawfish, Andouille & Roasted

Pepper;Pumpkin

Sacchette (Beggar’s Purse): 4-cheese,Gorgonzola; Pear & Cheese

Tortelloni: Provolone & ProsciuttoTALLUTO

Agnolotti, PestoCavatelli CheeseManicottiRavioli, CheeseStuffed ShellsDECECCO IMPORTED DRY

PASTAPacked 20/1 lb.:Packed 20/1 lb.:Packed 20/1 lb.:Packed 20/1 lb.:Packed 20/1 lb.:Acini de PepeCapelliniCavatappiFar FalleFar FallineFedeliniFettuciniFusilliGemelliLinguineLinguine FiniMezzi RigatoniMezzi TubettiOrecchiettePennePenne RigatePerciateliRigatoniRotelleSpaghettiSpahettiniTortiglioniZita CutPacked 4/5 lb.:Packed 4/5 lb.:Packed 4/5 lb.:Packed 4/5 lb.:Packed 4/5 lb.:CapelliniFar FalleFusilliLinguineOrecchiettePenne RigateSpaghettiSpaghettini

SPICES & GARNISHES

16

SPICESBALTIMORE SPICE/

POCAHONTAS

AllSpice, Ground – 6/1 lb.Anise Seed, Whole – 6/18 oz.Barbecue Seasoning, Mesquite

(No M.S.G) – 6/26 oz.Basil Leaves, Whole – 6/5 oz.Bay Leaves, Whole – 6/2 oz.Cajun Seasoning – 6/18 oz.Canadian Steak Seasoning – 6/26 oz.Caraway Seed, Whole – 6/1 oz.Caribbean Jerky Seasoning – 6/18 oz.Celery Salt – 6/30 oz.Celery Seed, Whole – 6/1 lb.Cilantro Leaves – 6/1.25 oz.Chili Powder, Dark (No M.S.G.) – 6/18 oz.Chives, Freeze-Dried – 6/1.35 oz.Cinnamon, Ground – 6/1 lb.Cinnamon, Sticks – 6/8 oz.Cloves, Ground – 6/1 lb.Cloves, Whole – 6/11 oz.Coriander, Ground – 6/14 oz.Coriander, Whole – 6/11 oz.Cream of Tartar – 6/25 oz.Cumin, Ground: – 6/14 oz.Curry Powder (No M.S.G.) – 6/1 lb.Dill Weed, Whole – 6/5 oz.Fennel Seed, Whole – 6/14 oz.Garlic, Minced – 6/23 oz.Garlic, Granulated – 6/25 oz.Garlic Powder – 6/19 oz.Garlic Salt (No M.S.G.) – 6/40 oz.Ginger, Ground – 6/1 lb.Gumbo File – 6/11 oz.Herbs de Provence - 6/5 oz.Italian Seasoning – 6/6 oz.Juniper Berries – 6/11 oz.Lemon Pepper – 6/27 oz.Marjoram Leaves, Whole – 6/4 oz.M.S.G. – 6/28 oz.Mustard, Ground – 6/1 lb.Mustard Seed, Whole – 6/22 oz.Nutmeg, Ground – 6/1 lb.Onion, Minced – 6/17 oz.Onion, Granulated – 6/18 oz.Onion, Powder – 6/20 oz.Oregano, Ground – 6/13 oz.Oregano Leaves – 6/5 oz.Paprika, Extra Fancy – 6/1 lb.Parsley Flakes – 6/2 oz.Pepper, Black (Table) – 6/1 lb.

Pepper, Black (Whole) – 6/18 oz..Pepper, Black (Pure Ground) – 6/1 lb.Pepper, Red (Crushed) – 6/12 oz.Pepper, Red (Ground) – 6/1 lb.Pepper, White (Ground) – 6/18 oz.Pepper, White (Whole) – 6/20 oz.Peppercorn Potpourri, Whole – 6/15 oz.Pickling Spice (No M.S.G.) – 6/12 oz.Poppy Seed – 6/20 oz.Poultry Seasoning (No M.S.G.) – 6/12 oz.Rosemary Leaves – 6/6 oz.Sage, Rubbed – 6/6 oz.Seafood Seasoning – 6/24 oz.Seasoning Salt: 6/35 oz.Sesame Seed, Black: 6/20 oz.Sesame Seed, White: 6/18 oz.Tarragon Leaves: 6/3.5 oz.Thyme Leaves: 6/7 oz.Turmeric: 6/1 lb.ASSORTED SPICES

Five Color Peppercorns – 5 lb.Green Peppercorns – 15 oz.Pink Peppercorns – 1 lb.Saffron – 1 oz.Sea Salt: Coarse or Fine – 26 oz.Salt, Shakers – 48/4 oz.

GARNISHESAnchovies – 28 oz.Calamata Olives – GallonCapers – 32 ies – 15 oz.Chutney – 10 oz.Cornichons – 9 lb.Horseradish – GallonLingonberries – 14.5 oz.Nicoise Olives – 9 lb.Pickled Ginger – 12 oz.Peppers, Piquillo – 5.5 lb.Peppers, Roasted Peloponese - 5.75 lb.Sauerkraut – 2 lb. bag

MUSHROOMS

Chanterelles – 9 oz.Dried Mushrooms – 1 lb.:

Cepes, Morel & PorciniMixed Wild Dry Mushrooms – 1 lb.Straw Mushrooms – 68 oz.

17

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Fax:(215) 922-7648

www.wellsmeats.com

CONDIMENTS TO HORS D’OEUVRES

CONDIMENTS / PCMustards:

Dijon – 9 lb.Whole Grain – 17 oz. & 9 lb.

NUTSAlmondsCashewsHazelnutsMacadamiaMixedPeanutsPecansPine NutsPistachiosWalnuts

SAUCESDuckHoisen: 5 lb.Oyster – 5 lb.NUOVO SAUCES All 32 oz.Classic Basil Pesto with

Toasted PignoliGorgonzola & HerbRoasted Yellow Pepper & SaffronSundried tomato, Roasted Garlic

& Mozzarella

MORE THAN GOURMET

All 16 oz.Demi-Glace (Veal & Beef)

16 oz. & 10 lb.Glace D’Agneau (Lamb)Glace de Gibier (Venison)Glace de Canard (Duck)Glace de Fruits de mer (Seafood)Glace de Poulet (Roasted Chicken)Glace de Viande (Veal & Beef)Fond de Poulet (Classic Chicken)Veggie-Glace (Vegetable)Glace de Volaille (Turkey)Essence de Champignon (Mushroom)

MYRON’S SAUCES

Aged Shoyu (Soy) – 128 oz.64 oz. Jugs – Choose from:64 oz. Jugs – Choose from:64 oz. Jugs – Choose from:64 oz. Jugs – Choose from:64 oz. Jugs – Choose from:Eurasion FusionPonzuRice Wine VinegarSzechuanTeriyakiTsukeyaki,Yakatori

PASTRIES & MIXES

PHYLLO & PUFF PASTRY

Phyllo Dough #1Puff Pastry DoughPuff Pastry Sheets: 10”x15”

& All ButterPuff Pastry Squares: 5”x5”

APPETIZERS &HORS D’OEUVRES

PIROM’S

Coconut Varieties – 4/50 ct.:ChickenScallopsShrimp

Dumpling.: Vegetable & Chicken– 4/100 ct

Oriental Varieties:Oriental Varieties:Oriental Varieties:Oriental Varieties:Oriental Varieties:Shrimp Shao Mai – 4/100 ct.Shrimp Supreme – 4/50 ct.Spring Rolls:

Pork, 1.5 oz. – 4/50 ct.Cocktail , All Vegetable, Duck orShrimp, .75 oz. – 4/100 ct.

Snow Crab Rangoon – 4/100 ct.Wonton – 4/100 ct.: Vegetable &Chicken, Snow Crab, Pork or ShrimpBacon-Wrapped Varieties – 3/100 ct.:Bacon-Wrapped Varieties – 3/100 ct.:Bacon-Wrapped Varieties – 3/100 ct.:Bacon-Wrapped Varieties – 3/100 ct.:Bacon-Wrapped Varieties – 3/100 ct.:RumakiScallop in BaconScallop, Pea Pod in BaconWater Chestnut in BaconSkewered Varieties – 3/100 ct.:Skewered Varieties – 3/100 ct.:Skewered Varieties – 3/100 ct.:Skewered Varieties – 3/100 ct.:Skewered Varieties – 3/100 ct.:Brochettes:

Chicken & PineappleBeef, Green Pepper & Onion

Satay: Chicken or Beef

APPETIZERS & HORS D’OEUVRES

18

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Fax:(215) 922-7648

www.wellsmeats.com

APPETIZERS &HORS D’OEUVRES(CONTINUED)

GOURMET KITCHEN All 1/100 ct.(Unless otherwise noted)Filo, Log Shaped:

Crab & BrieCranberry & Walnut BrieFontina & ProsciuttoPear & Almond BrieRaspberry & Almond BrieSun Dried Tomato & Feta

Beggar’s Purse Shaped:Apple & Walnut BrieChicken Sonoran w/ Salsa & SpicesDuck & Apricot BrandySalmon & Goat CheeseSpicy Beef w/ Pepper Jack & OnionVegetable Fiesta Purses

Triangle Shaped:Boursin & SpinachLobster NewburgRatatouille & Goat CheeseSalmon & ChivesSpanakopita - Spinach & FetaWild Mushrooms

Unique Shaped:Asparagus Roll Up w/ Bleu & Asiago CheesesChicken AdobeShrimp Scampi Filo Tartlets – 1/88 ct.

Puffs :Andouille & CheeseBeef BourguignonneBeef WellingtonBroccoli & CheeseCheddar CheeseChicken Cordon BleuChicken DijonChicken WellingtonLobster NewburgReubenSalmon & SpinachSmoked Gouda & ChorizoSpiced Walnut & BrieSpinach & PotatoSpinach & SwissSweet Potato

Handmade Quiches & Tarts:Bacon (Lorraine)Bacon, Broccoli, Shrimp, & Spinach Asst.Black Bean & Pepper JackBroccoli & CheddarCoquille St. JacquesGoat Cheese & Roasted Red PepperSpinach & Swiss

Tarts:Cheese SteakDeep Dish Pizza W/CheeseDeep Dish Pizza W/SausageGruyere & LeekLobster CobblerMascarpone, Bleu Cheese, & Carmelized OnionsRatatouilleSalmon, Asparagus & BrieShepard’s Pie - Beef & Veggies w/ Duchess Potatoes – 1/88 ct.Spinach & Artichoke In A WontonFlower Cup – 1/88 ct.Spinach, Pepperoni & AsiagoSun Dried Tomato & ProvoloneTurkey CobblerTuscan Tri-Colored w/ Goat Cheese, Sun Dried Tomatoes, & PestoVegetable CobblerWild Mushroom

Stuffed Mushrooms:Boursin & SpinachFlorentine - Spinach & CheeseHerbed Bread CrumbsItalian Sausage & HerbsLump Crab & HerbsSeafood & HerbsSouthwest Style

Empanadas:Lobster w/Black Beans, Peppers, Cheese, & SpicesChicken w/ Vegetables, Cheese & SpicesSpicy Beef w/Vegetables, Cheese & Spices

Quesadillas :Tortilla Triangles: Cheese, Jalepeno, & Cilantro Jalepeno, Bacon, & ChickenTortilla Cones: w/ Chicken & Cheese Shrimp & Black Bean w/Shrimp, Beans & Cheese

19

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Fax:(215) 922-7648

www.wellsmeats.com

APPETIZERS & HORS D’OEUVRES

Tortillas, Wrapped:Chicken FajitasTequila Chicken Burrito, Deep FryThree Colored Tortillas w/ Veggies, Rice, & Black Beans

Skewers - Picks - Kabobs:Beef: 2 Cubes w/ Peppers & Pearl OnionChicken: 2 Cubes w/ Red & Green Pepper & Pineapple – 1/80 ct.Premium Seafood: 1 each – 30-40Scallop & Shrimp w/ Peppers – 1/80 ct.Shrimp - 2 w/ Red & Green Pepper – 1/80 ct.

On a Knotted Pick:Marquis Nassau Chicken, Coconut & White Sesame SeedsPistachio Chicken PinwheelsWrapped Around An Asparagus SpearShrimp Casino

Skewers & Picks:Bacon & Water ChestnutBeef Satay (No Sauce)Beef Teriyaki SatayChicken Coconut - Coconut Batter w/ Malibu RumChicken MacadamiaChicken Nassau - Coconut, White & Black Sesame, & Bread CrumbsChicken Saltimboca - Proscuitto & SageChicken Satay (No Sauce)Chicken SesameChicken TandooriGinger ChickenHibachi Chicken - Peppers, JackCheese, & ScallionsHibachi Steak -Peppers, JackCheese, & ScallionsPork Satay (No Sauce)Rumaki - Chicken Liver & Water Chestnut Wrapped In BaconThai Peanut Chicken

Bite Sized Pieces:Chicken Coconut (Fingers)Chicken Cordon Bleu - Breaded w/ Ham & Swiss StuffingChicken Fontina - Breaded w/ Fontina & Sun Dried Tomato StuffingChicken Pecan TenderChicken Sesame (Fingers)Old Bay Dusted Chicken

Seafood:CrabCrab Cakes 1 ozCrab RangoonPremium Lump Crab Cakes .75 oz. – 1/88 ct.

Clams: Casino On ShellShrimp:

Dragon ShrimpMalibu Coconut ShrimpSesame ShrimpShrimp & Par Cooked Bacon

Scallops:Premium Scallop & BaconScallop & Par Cooked BaconScallop & Raw Bacon

Spring Rolls:Chicken CashewBlack Bean Spring RollEgg RollsLobster & Shrimp Spring RollsShrimp Chopsticks – 1/80 ct.Shrimp MauiVegetable (1 oz.)Vegetable (1.5 oz.) – 1/50 ct.

Franks :Coney Island FranksMini Franks In A Blanket

Specialties:BBQ Chicken BiscuitBBQ Pork BiscuitBreaded Quartered Artichoke w/ Boursin - Deep FryBreaded Quartered Artichoke w/ Goat Cheese - Deep FryCalzone - Ricotta, Mozzarella, & Pepperoni In A Flaky PastryCoconut Lobster TailsMonte Cristo – 1/80 ct.Stromboli

RECOMMENDEDREFRIGERATED

STORAGE PRACTICES◆ Use ice baths, shallow pans or

other appropriate coolingmethods to quickly lower foodtemperatures before placing inrefrigerated storage.

◆ Foods should be cooled within6 hours: 140ºF to 70ºF within2 hours; 70ºF to 40ºF within 4hours. Most refrigerators aredesigned to maintain cold foodtemperatures, not reducethem.

◆ Containers holding food prod-ucts that are above their stor-age temperatures should beleft ajar until the food reachesits proper cold temperature.

◆ Allow for air circulation. Leaveample space around contain-ers. Use wire or slotted shelv-ing; do not cover shelves withfoil.

20

CAVIAR TO DESSERTS

CAVIAR, PUREES,PATES, MOUSSES& TRUFFLES

CAVIARAmerican Sturgeon Caviar, 4 oz.Beluga Caviar, 1 oz.Flying Fish Roe, 17.5 oz.Golden Caviar, 7 oz.Keta Caviar, 7 oz.Lumpfish Black Caviar, 12 oz.Lumpfish Red Caviar, 12 oz.Osetra Caviar, 1 oz.Sevruga Caviar, 1 oz.TRUFFLES

Whole Winter, 7 oz.Whole Black, 25 gmBreakings, 7 oz.Oil: Black or White, 8 oz.PERFECT PUREEOF NAPA VALLEY

Berries – All 6/30 oz.:Berries – All 6/30 oz.:Berries – All 6/30 oz.:Berries – All 6/30 oz.:Berries – All 6/30 oz.:Marion BlackberryRoyal Red CurrantWild Maine BlueberryMorello CherryRed RaspberryClassic CassisBerry StrawberryDomestic Fruit – All 6/30 oz.:Domestic Fruit – All 6/30 oz.:Domestic Fruit – All 6/30 oz.:Domestic Fruit – All 6/30 oz.:Domestic Fruit – All 6/30 oz.:Adams Green AppleAll ApricotCalifornia KiwiKey Lime ConcentrateMeyer Lemon ConcentrateLemon ZestOrange ZestPrickly Pear Cactus FruitScarlet Orange ConcentrateWhite PeachSir William PearExotic Fruit – All 6/30 oz.:Exotic Fruit – All 6/30 oz.:Exotic Fruit – All 6/30 oz.:Exotic Fruit – All 6/30 oz.:Exotic Fruit – All 6/30 oz.:BananaCoconutFruit ConcentrateGuava, PinkLycheeMangoPapaya, HawaiianPomegranate ConcentrateTamarind

Vegetables – All 6/30 oz.:Vegetables – All 6/30 oz.:Vegetables – All 6/30 oz.:Vegetables – All 6/30 oz.:Vegetables – All 6/30 oz.:Roasted Sweet Red Pepper

FABRIQUE DELICES PATES& MOUSSES

Encroute Pates – 1.5 lbs. ea.:Encroute Pates – 1.5 lbs. ea.:Encroute Pates – 1.5 lbs. ea.:Encroute Pates – 1.5 lbs. ea.:Encroute Pates – 1.5 lbs. ea.:Duck A L’OrangeGarlic SausagePate w/ PistachioSalmon MousseTruffle MousseVegetable PatePates & Mousses – 3 lbs. ea.:Pates & Mousses – 3 lbs. ea.:Pates & Mousses – 3 lbs. ea.:Pates & Mousses – 3 lbs. ea.:Pates & Mousses – 3 lbs. ea.:Duck A L’Orange w/ Grand MarnierDuck Galantine w/ Truffle & PistachioDuck Liver Mousse w/ Plum WineDuck Mousse Au PortoFarmer’s Rabbit Pate, 3 lbs. ea.Foie Gras MousseMousse TruffeePate de Campagne w/ Black PepperPate ForestierSmoked Salmon & Spinach MousseVenison PateAll-Natural Pates:All-Natural Pates:All-Natural Pates:All-Natural Pates:All-Natural Pates:Duck Rillettes – 2 lbs. ea.Pheasant – 1 lb. ea.Salmon Sausage – 3 lbs. ea.

DESSERTSASSORTED CHOCOLATE

Chocolate: Chips, Cups or DiscsChocolate: Bittersweet, Milk,Chocolate: Semi Sweet or WhiteBOB COTTON GOURMET PIES

Apple CrumbBanana SplitCajun MidnightChocolate CappuccinoCoconut RumDixie LemonDixie LimeKey LimeMargaritaPeanut Butter SilkPecanPina ColadaPumpkinTexas Millionaire

DESSERTS

21

MELROSE DINER DESSERTS

Layer Cake: 10”Carrot CakeCheesecake: Whole & SlicedButtercream Cake: Chocolate & VanillaSpecial Occasion Cake: 7” & 8”PELLMAN DESSERTS

Apple Walnut Crumb CakeBlack Forest CakeCheesecake, Sliced: Assorted, Amaretto,Chocolate Ganache, Plain or RaspberryChocolate Mousse PieCarrot CakeChocolate Truffle TorteGerman Chocolate CakeKey Lime PieLemon TorteTriple Chocolate CakeRITA’S CHEESECAKES

Caramel PecanChocolate AffairChocolate ChipFruit CheesecakeKahluaLimoncelloMaple PumpkinMarshmallowOrange & CreamsiclePlainPumpkinRaspberry ChambordSweet PotatoTiramisuTropical CoconutWhite Chocolate ChipTASTE-IT PRESENTSDESSERTS

Almond Amaretto Cream CakeChocolate IndulgenceChocolate Mousse, 3 lb. bag:

Dark or WhiteCreme BruleeFocacciaPanna CottaTiramusuZabaglione

SYMPHONY DESSERTS

Individual Desserts:Individual Desserts:Individual Desserts:Individual Desserts:Individual Desserts:Black ForestPyramidDuettCreme CaramelOpusMauiVanilla BourbonGrand Marnier SouffleExoticVelvetMarquiseProfiterolleMini Apple TartCakes:Cakes:Cakes:Cakes:Cakes:EdelweissSacherTiramusuStrips:Strips:Strips:Strips:Strips:OperaCafe LatteTiramisu StripHazelnut Toffee TorteChocolate Crunch BarChocolate Grand MarnierRoulade: Choc. Raspberry or OpusTarts:Tarts:Tarts:Tarts:Tarts:LemonNormandyPearPetit Four

George L. Wells Meat Company is your partner ina continuing tradition of foodservice excellence

COOKING GROUND BEEF PATTIES

Turn ground beef patties over at leastonce.To keep in juices do not press with aspatula.Determine the cooking time and tem-peratures for your type of equipmentand type of ground beef products.

The time required to reach the optimum degreeof doneness varies with the type and temperatureof the cooking equipment used; the size, shape, andthickness of the patties (fresh or frozen); and thequantity of patties cooking at one time. All thecooking equipment should be tested and cali-brated on a regular basis to ensure that it is pro-

ducing the desired cooking temperature.

To ensure safety, FDA/USDA recom-mends cooking ground beef to an in-ternal temperature of 160°F until themiddle is no longer pink. Check withyour local health department for rec-ommended procedures. Aclean and sanitized ther-mometer with a sensor tipshould be used to test theend temperature of theproduct.

COOKING BULKGROUND BEEF

Crumbled ground meatsshould be cooked until nopink color remains.

Due to the nitrate content from on-ions, celery, peppers, etc., meat loafoften remains pink in the center evenif a 160°F end temperature is reached.Therefore, be sure to verify the finalinternal temperature with a sanitizedthermometer.Do not let cooked ground beef prod-ucts stand at room temperature. Af-ter cooking, keep them hot at 140°For higher while serving, or refrigerateimmediately.Refrigerate cooked ground beefproducts as quickly as possible aftercooking. Use shallow counter pans nodeeper than 2 inches for more rapidcooling.To reheat precooked ground beefproducts, cover and heat to 165°F oruntil hot and steaming throughout.This information has been reprinted with the permissionof the Beef Industry Council and the Beef Board.

STORAGE CHART

TypeTypeTypeTypeTypeof Productof Productof Productof Productof Product• Fresh Ground Beef

• Fresh VacuumPackaged (un-opened) Ground Beef

• Frozen Ground Beef

• Refrigerated CookedGround Beef

• Frozen CookedGround Beef

StorageStorageStorageStorageStorageTemperatureTemperatureTemperatureTemperatureTemperature• Below 40ºF and as close

to 28ºF as possible

• Below 40ºF and as closeto 28ºF as possible

• 0ºF or below

• Below 40ºF

• 0ºF or below

StorageStorageStorageStorageStorageTime*Time*Time*Time*Time*• 1 – 3 days

• Up to 14 days

• Up to 90 days

• 2 – 3 day

• Up to 90 days

* From date of production • Check with suppliers

Ground Beef Products should be properly wrapped with packagingmaterial that is moisture and vapor proof.

Foodservice GROUND BEEF SAFETY

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