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Fine-Dining Entrees in Boil-in-Bag Applications |
Cut Labor & Energy Costs
Your staff merely needs to reheat these dishes and create sides and starches to accompany them on the plate, allowing you to put your signature upon the final dish.
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Made Using Healthy Cooking Methods, No Frying! |
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Pre-Cooked = No Shrinkage
Rather than being trimmed or shrinking while cooking, the net weight of veal that is in the pouch is the same net weight that you serve.
Easy Portion Control
Each pouch contains the same amount of product every time, assuring consistent portion sizes.
Visit www.grainveal.com/heatplate for more information.

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Bone-in Short
Ribs - $2.75/lb.
Cap-Off Top
Rounds - $7.50/lb.
Veal Bolognese - $4.95/lb.
Veal & Peppers in a
Demi-Glace Sauce - $5.95/lb.
Tenderloins
189A PSMO - $6.95/lb.
Cheek Meat - $2.95/lb.
8oz. Burgers - $4.50/lb.
Bone-In Leg - $3.95/lb.
"Tuscan Style" Sausage
w/ Roasted Garlic
& Marsala Wine - $5.95/lb.
Tenderloin - $10.95/lb.
Semi-Boneless
(Regular) - $1.95/pc.
Semi-Boneless
(Imperial) - $2.95/pc.
Airline Breast - $2.95/pc.
Whole Fryer - $4.95/lb.
Sausage w/ Veal, White
Wine & Herbs - $5.75/lb.
Striploin 0x1 - $9.75/lb.
Ribeye, Boneless
Lip-On - $10.25/lb.
Tenderloin - $16.95/lb.