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We
only make "Philadelphia style" beef and chicken
sandwich steaks.
It
is what we do best.
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Our
operations supervisor monitors and verifies that our processing
room meets all USDA rules and regulations. Our HACCP program
evaluates, documents, audits and traces our product from
production to shipment. Our production personnel in cooperation
with an in- house USDA inspector assure quality, consistency
and control.
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We
use USDA inspected, domestic steer beef meat and 100% boneless,
skinless chicken breast. The meat is chunked into smaller
pieces and formed. The small pieces help the steaks break
apart easier while they are being cooked, resulting in extra
tender cheesesteaks. The meat is formed and packed into
a sandwich size mold, frozen and thinly sliced. Each frozen
and sliced "Philadelphia
style steak" is interleaved with a layer
of wax paper on the top and bottom. This wrapping system
makes the portion controlled steaks easy and safe to handle
at the food service end.
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We
would like the opportunity to introduce our products to you.
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