Service Foods

The best Quality Meat The best Quality Meat S E R V I C E F D S

www.servicefds.comThe best Quality Meat Worldwide trading Service FDS is an American leading company in trade of Meat and Fresh Food, our reach is global, we have the selection of the Best Meat suppliers worldwide to provide the highest quality product according to your needs. Our main goal is to provide the best distribution and logistics service in record time. Service Foods The Best Quality Meat The best Quality Meat S E R V I C E F D S

INDEXÍNDICE The best Quality Meat S E R V I C E F D S

www.servicefds.com Datasheet 04 Chart of Nomenclature 05 Forequarter Clod / Full Chuck / Chuck Tender 09 Chuck Roll / Blade Chuck / Brisket 10 Outside Skirt / Short Ribs / Fore Shank 11 Hindquarter Tender Loin / Strip Loin / Sirloin Cap 14 Inside Round / Outside Round / Flank Steak 15 Knucle / Flap Meat / Eye Round 16 Hind Shank / Hell 17 Offal Brain / Tongue / Heart 20 Thin Skirt / Kidney / Pizzle 21 Honey Cumb / Tripe Without Honey Cumb 22 Contact The best Quality Meat S E R V I C E F D S

TECHNICAL SPECIFICATIONSFICHA TÉCNICA Cuts of boneless and frozen beef meat, manufactured in strict compliance with the Standards of Quality Control, Regulatory Standards recommended by external auditors and the Agriculture Ministries requirements of the major producing countries worldwide.DESCRIPTIONDESCRIPCIÓN PRIMARY PACKAGING The packing material used is special Crayovac Shrink bag for vacuum bagging cuts, which allows to keep the meat refrigerated maintaining its properties to make your sales process easier. As an added value It is possible to customize the vacuum bags according to customer request. SECONDARY PACKAGING Vacuum packaged pieces are placed in certificated cardboard boxes with internal waterproofing and storage capacity up to 27.22 kilograms, these boxes also have a plastic liner on the bottom made of special polymers. The best Quality Meat S E R V I C E F D S 05

www.servicefds.comCHART OF NOMENCLATURETABLA DE NOMENCLATURA Portugues Español Français Chile Portugues Dianteiro Delantero Avant Delantero Dianteiro Pescoço Collier Pescoço Cogote Surlonge Cogote Acém Aguja Coeur de Surlonge Huachalomo Acém Capa do Acém Tapa de Aguja Noix d\\Èntrecôte Tapa de Aguda Capa do AcémCapa de Ponta Contra Filé Tapa de Bife Ancho Coeur de Macreuse Capa de Ponta Contra Filé Centro de Paleta Centro de Paleta Bavette de Aloyau Plateada Ponta de Agulha Carne de Falda Plat Decôtes Posta Paleta Pá Costela de Janela Asado Curto Flanchet Ponta de Agulha Falda Bavette de Flanchet Vacio Costela de Curta Fraldao Bife de Vacio Croupe Mamelon Asado de Tira Bife do Vazio Jaroba Raquette Tapabarriga Vazia Paleta Jumeal de Bifteck Bife do Vazio Cupim Papelon Poitrine Palanca Paleta Pecho Jarret D\\´Avant Jaroba Cupim Peixinho Garron Delantero Viande de Tête Punta Paleta Paleta Peito Carne de Cabeza Noix de Joues Choclillo Peixinho Garrao do Dianteiro Nuez de Quijada Viande Rouge Tapapecho Peito Carne de Cabeça Carne Roja Arrière Osobuco de Mano Garrao do Dianteiro Bochecha Trasero Rumsteck Carne de Cabeza Carne de Cabeça Carne Vermelha Cuadril Faux-Filet Charcha Queixada Traseiro Solomo de Cuerito Filet Carne Roja Carne Vermelha Alcatra Lomito Gîte-Noix Pierna Traseiro Contra Filé Muchacho Cuadrado Tranche Asiento de Picana Rump Filé Mignon Pulpa Negra Rond de Gîte Lomo Liso Vazia Coxao Duro Lagarto Gîte Filete Lombo Coxao Mole Cuadrada con Peceto Tranche Grasse du Jarret Ganso Ganso Quadrado Lagarto Bola de Lomo Faux-Filet Et Filet Posta Negra PojadouroCoxao Duro com Lagarto Bife Angosto Tendre de Tranche Maigre Pollo Ganso Gonso Redondo Patinho Nalga con Tapa Coeur de Rumsteck Cuadrada con Peceto Cha de ForaContra Filé e Filé Mignon Corazón de Cuadril Aiguillette Posta Rosada Rabadilha Coxao Mole com Capa Colita de Cuadril Baronne Lomo Liso y Filet Vazia e Lombo Coraçao de Alcatra Tapilla Aiguillette Rosbif de Croupe Posta Negra Capa de Pojadouro Maminha Tapa de Cuadril Entrecôte Asiento de Picana Centro de Alcatra Rolha Bife Ancho Jarret Arrière Punta de Picana Maminha Picanha Garrón Trasero Tendron Tapilla Rolha Ponta de Contra Filé Tortuguita Abts Punta de Ganso Picanha Garrao traseiro Menudencias Lèves/Babine Lomo Vetado Noix Músculo Mole Lábios Poimons Ossobuco de Pierna Chambao Miúdos Pulmones Tripe Abastero Musculo de Perna Lábios Mondongo Omassun Menudencias Miúdos Pulmoes Librillo Couer Lábios Lábios Bucho Corazón Langue Pulmones Pulmoes Buchinho Lengua Hampe Callo Bucho Coraçao Entraña Fina Onglet Librillo Buchinho Língua Entraña Gruesa Cervelle Corazón Coraçao Fraldinha Cerebro Tendon Lengua Língua Lombinho Tendón Thymus/Ris Entraña Fraldinha Miolo Molleja Surrenale Pollo de Barriga Entranha Grossa Tendao Suprarenal Rognon Seso Aminela Aminela Riñones Foie Tendón Tendao Suprarenal Hígado Queue Molleja Aminela Rim Rabo Suprarenal Suprarenal Fígado Riñones Rim Rabo Hígado Fígado Cola Rabo 1.- Chart of Nomenclature Description of Terms by Country. The best Quality Meat S E R V I C E F D S 06

FOREQUARTERCORTES DELANTEROS The best Quality Meat S E R V I C E F D S

www.servicefds.com Chuck Tender Chuck Roll Origin of Beef Papelon Solomo Abierto Front Cuts Names expressed in Spanish and English Blade Chuck Cogote Chuck Bistec Fore ShankLagarto Delantero Brisket Shoulder Clod Outside Skirt Pecho Paleta Falda de CostillaSmoothness Level: Soft Medium: Uses: Oven Soup Less Smooth: Steamed Very Soft: Grill Soft: Iron The best Quality Meat S E R V I C E F D S

Shoulder Clod Paleta Full Chuck Solomo Acém Chuck Tender Papelon PeixinhoFOREQUARTER CORTES DELANTEROS The best Quality Meat S E R V I C E F D S 08

www.servicefds.comChuck RollSolomo AbiertoMiolo do AcémBlade ChuckCogotePescoço Brisket Pecho PeitoFOREQUARTER CORTES DELANTEROS The best Quality Meat S E R V I C E F D S 09

Outside Skirt Falda de Costilla Saia Costelas Short Ribs Costillas Costela de janela Fore Shank Largato Delantero Músculo DianteiroFOREQUARTER CORTES DELANTEROS The best Quality Meat S E R V I C E F D S 1060

www.servicefds.com The chuck is the source of bone-in chuck steaks and roasts (arm or blade),and boneless clod steaks and roasts, most commonly. The trimmings and somewhole boneless chucks are ground for hamburgers. The rib contains part of the short ribs, the prime rib and rib eye steaks. Brisket, primarily used for barbecue, corned beef or pastrami. The foreshank or shank is used primarily for stews and soups; it is notusually served any other way because it is the toughest of the cuts. The plate is the other source of short ribs, used for pot roasting, and theoutside skirt steak, which is used for fajitas. The remainder is usually ground, as it istypically a cheap, tough, and fatty meat. FOREQUARTER CORTES DELANTEROS The best Quality Meat S E R V I C E F D S 11

HINDQUARTERCORTES TRASEROS The best Quality Meat S E R V I C E F D S

www.servicefds.comOrigin of Beef Strip Loin HellUnder Cuts Solomo de Cuerito Lagarto La ReinaNames expressed in Spanish and English Sirloin Cap Punta Trasera Tender Loin Lomito Inside Round Pulpa Negra Hind Shank Lagarto Trasero Flank Steak Flap Meat Eye Round Outside Round Ganso Pollo de Res Muchacho Redondo Muchacho Cuadrado Knucle ChocozuelaSmoothness Level: Soft Medium: Uses: Oven Soup Less Smooth: Steamed Very Soft: Grill Soft: Iron The best Quality Meat S E R V I C E F D S

Tender Loin Lomito Filé Mignon Strip Loin Solomo de Cuerito Contra Filé Sirloin Cap Punta Trasera PicanhaHINDQUARTER CORTES TRASEROS The best Quality Meat S E R V I C E F D S 14

www.servicefds.comInside RoundPulpa NegraCox~ao Mole Outside Round Muchacho Cuadrado Cox~ao Cuadrada Flank Steak Ganso Bife do VazioHINDQUARTER CORTES TRASEROS The best Quality Meat S E R V I C E F D S 15

Knucle Chocozuela Patinho Flap Meat Pollo de Res Eye Round Muchacho Redondo LagartoHINDQUARTER CORTES TRASEROS The best Quality Meat S E R V I C E F D S 16

www.servicefds.comHind ShankLagarto TraseroMúsculoHellLargato La Reina The loin has two subprimals, or three if boneless: the short loin, from which the T-bone and Porterhouse steaks are cut if bone-in, or strip steak (New York Strip if served without the bone, and Kansas City strip if bone in). the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip). the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and Porterhouse loin steaks. The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts. HINDQUARTER CORTES TRASEROS The best Quality Meat S E R V I C E F D S 17

OFFALMENUNDENCIAS The best Quality Meat S E R V I C E F D S

www.servicefds.com Origin of Beef Offal Cuts Names expressed in Spanish and English Brain Cerebro Kidney RiñonesTongueLengua Heart Corazón Tripe With Honey Cumb Pizzle Mondongo Pene The best Quality Meat S E R V I C E F D S

Brain Cerebro Miolo Tongue Lengua Língua Heart Corazón Coraç~aoOFFAL MENUDENCIAS The best Quality Meat S E R V I C E F D S 20

Thin Skirt www.servicefds.com Entraña Fina The best Quality Meat S E R V I C E F D S 21 Fraldinha Kidney Riñones Rim Pizzle Pene VergalhoOFFAL MENUDENCIAS

Honey Comb Bonete Retículo Tripe Without Honey Cumb Mondongo sin BoneteOFFAL MENUDENCIAS The best Quality Meat S E R V I C E F D S 22

www.servicefds.com Also called variety meats or organ meats, refers to the internal organsand entrails of a butchered animal. The word does not refer to a particular list ofedible organs, which varies by culture and region, but includes most internal organsexcluding muscle and bone. Some cultures shy away from offal as food, while others use it as everydayfood, or in delicacies. OFFAL MENUDENCIAS The best Quality Meat S E R V I C E F D S 23

CONTACTSCONTACTOS

www.servicefds.com Main Office: Address I Dirección 333 NE 24 ST SUITE 311 MIAMI, FL 33137. Phone I Telefóno +1(305) 7865426760I E-mail Correo Electrónico [email protected] PO BOX (Only outside US customers) Address I Dirección 2001 BISCAYNE BLVD SUITE 117/390 MIAMI, FL 33137. Phone I Telefóno +1(305) 5465624I E-mail Correo Electrónico [email protected] RETAIL SPACE (Coming Soon)

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