HALPERNS’ PORTION CONTROL PROGRAM

cut-shop-photoEvery week Halperns’ literally produces hundred of thousands of pounds of steaks for our customers. Consistency is the key.

We start with mid-western corn fed beef purchased from packing plants we have specifically approved.

We then age the primals in our special aging coolers. Our coolers are monitored on a consistent basis and maintained at optimum temperatures to allow us to go up to 40 days and even beyond if you wish.

Next, our master butchers portion control the steaks to your exact specifications. Consistency is the key here. No two loins are exactly the same but our system is designed to provide you the most consistent finished steaks and chops available on the market today.

Lastly, packaging is crucial. Whether you prefer individual or bulk packaging, it is crucial the equipment be well maintained, the film needs to be of exceptional quality and the proper thickness. The boxes need to be sturdy and the correct size for your steaks.

Our program has been specifically designed with you and your customer in mind, focusing on quality, consistency, safety and affordability.

We would be honored to be your steak cutter.

Our portion control program is designed to be flexible as you need us to be. Not only do we cut beef, veal, lamb, pork and some game meats, we also cut various quality grades including no roll, USDA Select, USDA Choice, 1855 Premium Angus, Harris Ranch Angus, Niman Premium Angus, Mishima American Style Wagyu, USDA Prime, Halperns’ Black Diamond Prime as well as Dry Aged Beef. We will most definitely be able to find a quality level and price point to fit your menu.

Our Selection Includes:

  • Cowboy Ribeyes
  • Cowgirl Ribeyes
  • Tomahawk Chops
  • Split Bone Rib Steaks
  • Ribeyes, pure or delmonico
  • Filet of Ribeyes
  • Spinalis Muscle
  • Filets, E/E or C/C
  • Tenderloin Medallions
  • Clipped Tail Nude Tenders
  • Whole Nude Tenderloins
  • Texas Tails
  • Strip Steaks E/E or C/C
  • Vein Steaks
  • Nude or “Japanese Style” Strips
  • “Long Island” Strips
  • Manhattan Strips Bone-in or Boneless
  • Top Sirloin c/c or semi center
  • Baseball Cut
  • Nude Sirloins
  • Culottes, Fat On or Nude
  • Porterhouse Steaks
  • T-Bones
  • Bone-in Filet
  • Frenched Bone-in Filet
  • KC or Bone In Strips
  • Flat Irons
  • Hargars Steaks
  • Skirt Steaks
  • Palomilla Steaks
  • Tri Tips
  • Ball Tips
  • Short Ribs, Kosher Style
  • Short Rib Osso Bucco, Regular or Frenched
  • Boneless Short Ribs, whole or portioned
  • Single Bone Short Ribs
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