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Beef is the culinary name for meat from an adult domestic bovine (such as a steer or cow) used as food. Beef is a source of high-quality protein and essential nutrients. Beef meat can be cut into roasts, short ribs or steak.


Dairy products are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, and sheep. Dairy products include food items such as butter, cheese, and yogurt.


Deli products most commonly rely on meats such as Ham, Turkey, American Bologna, Pastrami, Corned Beef & Salami. Equally common is a selection of Prepared Pasta, Potato, Chicken, Tuna, Shrimp or other Salads. These products, as well as many Cheeses and specialty items, are used in many food establishments and not just Delicatessens.


Frozen products are Plant, Meat, Dairy, Seafood, and Edibles that are fresh frozen to maximize nutritional content and shelf life for distribution.


Lamb is a young sheep, especially one that is less than a year old or without permanent teeth. Lamb, Hogget, and Mutton are terms for Sheep meat depending on their age . Younger lambs are smaller and more tender. Hogget is the term for a sheep of either sex having no more than two permanent incisors. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the color, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.


Pork is the culinary name for meat from a domestic pig. Pork is eaten both freshly cooked and preserved. It is the most commonly consumed meat worldwide.


Poultry is domesticated fowl collectively, especially those valued for their meat and eggs, as chickens, turkeys, ducks, geese, and guinea fowl. Poultry is the second most widely eaten type of meat globally and, along with eggs, provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning.


Seafood is any form of sea life,  predominantly including fish and shellfish, regarded as food by humans.


Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young males of dairy breeds who are not used for breeding. Generally, veal is more expensive than beef from older cattle.

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