Primal Cuts
Where's That Cut?
Seafood Selections
CAB Standards
Palmer's History
100

This primal section produces the ribeye steak.

What is the Rib Primal?

100

This popular steak comes from the shoulder of the cow.

What is the Chuck?

100

This crustacean is often farm-raised, known for its sweet, mild flavor and firm texture.

What is shrimp?

100

Certified Angus Beef must meet this grade or higher.

What is USDA Choice?

100

This family-owned business was founded in 1850 in Rochester, NY.

What is Palmer Fish Co.?

200

The beef brisket is from this part of the cow.

What is the Brisket Primal?

200

This luxurious cut comes from the lower belly.

What is the Flank?

200

These mollusks have a tender, buttery texture with a sweet, slightly briny flavor, often wild-caught off the U.S. East Coast.

What are Sea Scallops?
200

Certified Angus Beef must have this level of marbling.

What is Modest or higher?

200

Kip Palmer represents this generation of the Palmer family in the company's leadership.

What is 5th generation?

300

The sirloin steak comes from this primal cut.

What is the Loin Primal?

300

Found near the rib area, this is one of the most tender cuts.

What is the Ribeye?

300

This type of salmon, known for its rich, fatty texture and deep flavor, is typically farm-raised from a chain of islands in the North Atlantic.

What is Faroe Islands Salmon?

300

CAB is verified to have this much "ribeye area per 100 pounds of carcass weight."

What is 10-16 square inches?

300

Under Kip Palmer's leadership, the company has expanded its reach to serve these many states in the Northeastern U.S.

What is five states?

400

This primal cut is located between the chuck and round.

What is the Rib Primal?

400

This cut is often used for roast beef.

What is the Eye of Round?

400

A popular wild-caught species from the Pacific, this salmon has a leaner, firmer texture and a bright, distinct flavor.

What is Pacific Salmon?
400

This factor helps ensure the beef is consistently juicy and flavorful.

What is Marbling?

400

Kip Palmer's leadership emphasizes this core value, which has helped us maintain strong relationships with both customers and employees.

What is Customer Service (or "people first")?

500

The tenderloin is part of this primal cut.

What is the Loin Primal?

500

This steak comes from the diaphragm muscle.

What is Skirt Steak?

500

This species is typically farm-raised and widely consumed, offering a mild, delicate flavor and a tender texture.

What is Atlantic Salmon?

500

Certified Angus Beef must meet this specific number of standards.

What is 10?

500

Under Kip Palmer's leadership, Palmer Food Services expanded its product lines beyond protein and dairy to offer this wide range of products.

What are non-perishable and paper goods?

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