South Shore Facts

Products

South Shore Meats offers a complete program of the finest cuts of beef, pork, lamb and veal available. Our beef program consists of Angus, Prime, U.S.D.A. Choice and Select. No Roll grades are used.

Fresh Cuts

All of our products are hand cut, fresh and made to order. Product is never frozen prior to cutting. South Shore Meats is a fully certified U.S.D.A./H.A.A.C.P. inspected manufacturing facility. All products are cut from domestic, grain fed western steer unless otherwise specified.

Aging

All beef products will be aged before cutting for at least 21 days. Angus product will be aged 21-28 days before cutting. Pork, lamb and veal are not aged and are cut within one week of the date of pack.

Jacarding

All boneless beef items, with the exception of tenderloins, ribeye steaks, and strips (U.S.D.A. Choice and above) are jacarded (needled or pinned, not injected) before cutting. Jacarding improves the tenderness of the steaks and allows for quicker cooking time.

Packaging

All steaks and chops are vacuum packaged on a roll stock or grid machine using barrier film to ensure freshness and quality. All steaks will be individually packaged unless bulk packaging is requested. Steaks and chops cut 10oz or more are packed 12 per case. Steaks cut 9oz or under are packed 24 per case with the exception of tenderloin steaks which are packed 12 per case when 8oz and up. All cases with the exception of stock items will be private labeled. Each label will have a product description, pack & size. We also imprint the South Shore Meat item code number. Bar coding is also available.

Shelf Life

All boneless beef cuts have a shelf life of 21 days from the pack date with proper refrigeration. Bone-in product, pork, lamb and veal have a shelf life of 12 days. Finished cases are stamped with a julian code indicating the pack date.