The two trim levels are red and blue, red is identified as a (higher) or (lower) quality.
What is Higher
100
Northeast represents this % of ham sales nationally
What is 24%
100
What is a good first question that should be asked
What is the application of the ham you use?
OR
Is your current ham meeting all of your needs
100
The largest muscle in the ham
What is the bottom muscle
100
Name 3 major competitors that we have reviewed
What is Block and Barrel, Patuxent Farms, Hillshire, Hormel, Smithfield, John Morrell, Cobblestone Market, El Toro
200
PIT is an Acronym for
What is
Partially Internally Trimmed
200
Nationally the distributor label represents this % of all ham sales
What is 37%
200
Name 3 customer PAIN Points
What are:
Price
Case Size
Salt Level
Flavor
Appearance
Shape/Plate Coverate
200
Hams represent what % of the total carcass weight
What is 22%
200
Cobblestone Market is a PL for this distributor
What is Reinhart
300
TGT stands for what
What is Temperature Guided Technology
300
Typical #(range) of suppliers carrying Entree Hams at a Broadline Distributor
What is 3-5
300
The number 1 selling Ham SKU in Foodservice with Clemens Food Group is
What is 2247
300
The 3 bones in the ham are
What are the femur (center) bone, Aitch bone, Shank bone
300
Name 3 other qualifiers that may be on a ham (other than the ham levels)
What are
"A portion of ground meat added"
"Smoke Flavor Added"
"% Fat Free"
"Made in Pa." Virginia Style Ham
400
List 4 defects and what causes the defects
What are
voids
streaks
muddy color
improper shape
blood splash
PSE
DFD
Toning
400
Typical number (range) of SKUs stocked of Entree Hams at a Broadline Distributor
What is 15-20 SKUs
400
According to the "How to Cut and Sell" sheet, how many ham faces are exposed?
What is 4
400
The industry grades in ____ amount of ham sizes, Clemens Food group grades our hams into ____ weight classes
What is Industry 3
Clemens Food Group 5
400
This is removed from the knuckle to reduce toning
What are ears or wings.
500
The 4 ham qualifiers in order of highest PFF to lowest
What is
Dry Cured-labeled as Ham
Natural Juice
Water Added
Ham and Water-Labeled as Added ingredient with %
500
The Forcasted growth rate between '11 and '13 for fully cooked hams is (% range)
What is 0-1%
500
Our hams are categorized into 8 seperate categories name all 8
What are
Buffet
Football/Round
PIT
Canadian Style
Sliced
Diced
Bone-In
Spiral
500
The 5 major muscles in the ham
What are:
Inside(Top)
Outside (Bottom)
Knuckle
Inner Shank
Outer Shank
500
On the Ham Basic page, there is a picture of a ham with 8 different parts identified. 1 part is the ham. Two other parts are teh Neck Chops and FatBack. Name exactly how they are labeled the other 5 parts
What are:
Belly
Spare Ribs
Loin
Shoulder
Jowl Bacon