Spreadsheet: 873542d1720024801-extract-values-based-on-cell-content-schedule-excelnando-
Sheet: Alpine

Item Code | Description | Cases | Usage per Case | Material Needed | Codes | This Week |  | From K1
10FS-1173 | [NAME]. | 60
 | 5lbs. (10lbs.) 6"8-1
M-BSHANK | Boneless Beef Shank |  | 6.492
M-BT50S | Beef 50/50 Trim |  | 2.401
SB-BFS | All Beef Weiner N/S #7455-R6 |  | 0.711
SI-SALT | [NAME]. TFC |  | 0.178
SI-BRIFISOL 450 | Brifisol 450 |  | 0.027
SI-CURE | Cure Single Strength |  | 0.022
C-CLR 24/95 | 24/95 RP Clear |  | 61.6
FLMN-3M335 | 335 X 914 Clear |  | 2.694
FLMF-7M341 | 341 X 457 Clear |  | 2.694
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
10FS-1176 | [NAME] 40Ct.
 | 5lbs. (10lbs.) 8"4-1
M-BSHANK | Boneless Beef Shank |  | 6.492
M-BT50S | Beef 50/50 Trim |  | 2.401
SB-BFS | All Beef Weiner N/S #7455-R6 |  | 0.712
SI-SALT | [NAME]. TFC |  | 0.178
SI-BRIFISOL 450 | Brifisol 450 |  | 0.027
SI-CURE | Cure Single Strength |  | 0.022
C-CLR 28/95 | 28/95 RP Clear |  | 35.84
FLMN-3M335 | 335 X 914 Clear |  | 2.694
FLMF-7M341 | 341 X 457 Clear |  | 2.694
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
10FS-11761 | [NAME] 50Ct.
 | 5lbs. (10lbs.) 6"5-1
M-BSHANK | Boneless Beef Shank |  | 6.492
M-BT50S | Beef 50/50 Trim |  | 2.401
SB-BFS | All Beef Weiner N/S #7455-R6 |  | 0.712
SI-SALT | [NAME]. TFC |  | 0.178
SI-BRIFISOL 450 | Brifisol 450 |  | 0.027
SI-CURE | Cure Single Strength |  | 0.022
C-CLR 30/84 | 30/84 RC Clear CE Casing |  | 45.68
FLMN-3M335 | 335 X 914 Clear |  | 1.423
FLMF-7M341 | 341 X 457 Clear |  | 1.423
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
10FS-1201 | OF Beef Franks NSC 60Ct. | 60
 | 5lbs. (10lbs.) 8"6-1
M-BSHANK | Boneless Beef Shank |  | 6.492
M-BT50S | Beef 50/50 Trim |  | 2.401
SB-BFS | All Beef Weiner N/S #7455-R6 |  | 0.712
SI-SALT | [NAME]. TFC |  | 0.178
SI-BRIFISOL 450 | Brifisol 450 |  | 0.027
SI-CURE | Cure Single Strength |  | 0.022
C-NAT 24/26 | [NAME] |  | 73.36
FLMN-3M335 | 335 X 914 Clear |  | 2.694
FLMF-7M341 | 341 X 457 Clear |  | 2.694
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
10FS-1331 | [NAME].
 | 5lbs. (10lbs.) 12" 3/1
M-BSHANK | Boneless Beef Shank |  | 6.492
M-BT50S | Beef 50/50 Trim |  | 2.401
SB-BFS | All Beef Weiner N/S #7455-R6 |  | 0.712
SI-SALT | [NAME]. TFC |  | 0.178
SI-BRIFISOL 450 | Brifisol 450 |  | 0.027
SI-CURE | Cure Single Strength |  | 0.022
C-CLR 28/95 | 28/95 RP Clear |  | 42.9
FLMN-3M335 | 335 X 914 Clear |  | 2.65
FLMF-7M341 | 341 X 457 Clear |  | 2.694
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
10FS-1431 | OF Beef Franks NHC 20Ct.
 | 5lbs. (10lbs.) 10"2-1
M-BSHANK | Boneless Beef Shank |  | 6.492
M-BT50S | Beef 50/50 Trim |  | 2.401
SB-BFS | All Beef Weiner N/S #7455-R6 |  | 0.712
SI-SALT | [NAME]. TFC |  | 0.178
SI-BRIFISOL 450 | Brifisol 450 |  | 0.027
SI-CURE | Cure Single Strength |  | 0.022
C-NAT 36/38 | Hog 36/38 ZIPTUBE |  | 29.766
FLMN-3M335 | 335 X 914 Clear |  | 1.423
FLMF-7M341 | 341 X 457 Clear |  | 2.694
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
10FS-1435 | OF Beef Franks NHC 40Ct.
 | 2/5lbs (10lbs) 8"4-1
M-BSHANK | Boneless Beef Shank |  | 6.492
M-BT50S | Beef 50/50 Trim |  | 2.401
SB-BFS | All Beef Weiner N/S #7455-R6 |  | 0.712
SI-SALT | [NAME]. TFC |  | 0.178
SI-BRIFISOL 450 | Brifisol 450 |  | 0.027
SI-CURE | Cure Single Strength |  | 0.022
C-NAT 28/30 | Hog Casing 28/30mm |  | 69.498
FLMN-3M335 | 335 X 914 Clear |  | 2.694
FLMF-7M341 | 341 X 457 Clear |  | 2.694
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
10R-11762 | BL  Beef Franks
 | 12/12oz. (9lbs.) 6"5 links
M-BSHANK | Boneless Beef Shank |  | 5.843
M-BT50S | Beef 50/50 Trim |  | 2.161
SB-BFS | All Beef Weiner N/S #7455-R6 |  | 0.64
SI-SALT | [NAME]. TFC |  | 0.16
SI-BRIFISOL 450 | Brifisol 450 |  | 0.024
SI-CURE | Cure Single Strength |  | 0.02
C-CLR 28/95 | 28/95 RP Clear |  | 51.7
LTF-11762 | BL  Beef Franks 12oz. |  | 14
FLMF-5M341 | 341 X 610 Clear |  | 4.041
BPP-1065AM | 10.5 x 6.75 x 5.5 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
10R-1240 | Western [NAME] | 50
 | 12/16oz. (12lbs.) 6"8-1
M-BSHANK | Boneless Beef Shank |  | 7.889
M-BT50S | Beef 50/50 Trim |  | 2.918
SB-BFS | All Beef Weiner N/S #7455-R6 |  | 0.864
SI-SALT | [NAME]. TFC |  | 0.216
SI-BRIFISOL 450 | Brifisol 450 |  | 0.032
SI-CURE | Cure Single Strength |  | 0.027
C-CLR 24/95 | 24/95 RP Clear |  | 60.744
LTF-1240 | Western [NAME] 16oz. |  | 14
FLMF-5M341 | 341 X 610 Clear |  | 8.082
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
10RVP-11770 | AM [NAME] | 120
 | 8/30oz. (15lbs.) 6"5-1
M-BSHANK | Boneless Beef Shank |  | 9.738
M-BT50S | Beef 50/50 Trim |  | 3.602
SB-BFS | All Beef Weiner N/S #7455-R6 |  | 1.067
SI-SALT | [NAME]. TFC |  | 0.266
SI-BRIFISOL 450 | Brifisol 450 |  | 0.04
SI-CURE | Cure Single Strength |  | 0.033
C-CLR 30/84 | 30/84 RC Clear CE Casing |  | 62.645
LTF-11770 | AM [NAME] 30oz. |  | 10
FLMF-7M341 | 341 X 457 Clear |  | 10.776
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
15FS-1395 | Beef Hot Links 50Ct.
 | 2/5lbs  (10lbs) 6"5-1
M-BSHANK | Boneless Beef Shank |  | 6.73
M-BT50S | Beef 50/50 Trim |  | 2.489
SB-BHS | Beef Hot Link Seasoning |  | 0.64
SI-BRIFISOL 450 | Brifisol 450 |  | 0.027
SI-CURE | Cure Single Strength |  | 0.023
SI-PEPPER CRUSHED | Red Pepper - Crushed |  | 0.004
C-CLR 30/84 | 30/84 RC Clear CE Casing |  | 45.681
FLMN-3M335 | 335 X 914 Clear |  | 2.65
FLMF-7M341 | 341 X 457 Clear |  | 2.694
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 3
15R-11621 | BL Beef Hot Links
 | 12/12oz (9lbs.) 6"5 links
M-BSHANK | Boneless Beef Shank |  | 5.982
M-BT50S | Beef 50/50 Trim |  | 2.212
SB-BHS | Beef Hot Link Seasoning |  | 0.548
SI-BRIFISOL 450 | Brifisol 450 |  | 0.024
SI-PEPPER CRUSHED | Red Pepper - Crushed |  | 0.004
SI-CURE | Cure Single Strength |  | 0.02
C-CLR 28/95 | 28/95 RP Clear |  | 51.7
LTF-11621 | BL Beef Hot Links 12oz. |  | 14
FLMF-5M341 | 341 X 610 Clear |  | 4.041
BPP-1065AM | 10.5 x 6.75 x 5.5 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
15RVP-11670 | AM Beef Hot Links
 | 8/30oz. (15lbs.) 6"5-1
M-BSHANK | Boneless Beef Shank |  | 8.74
M-BT50S | Beef 50/50 Trim |  | 4.916
SB-BHS | Beef Hot Link Seasoning |  | 0.914
SI-BRIFISOL 450 | Brifisol 450 |  | 0.041
SI-CURE | Cure Single Strength |  | 0.034
SI-PEPPER CRUSHED | Red Pepper - Crushed |  | 0.007
C-COL 29/47 | Cutisin 29x47 Colored Smoked |  | 59.68
LTF-11670 | AM Beef Hot Links 30oz. |  | 10
FLMF-7M341 | 341 X 457 Clear |  | 10.776
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
20FS-1110 | Meat Franks (B/P) 100Ct.
 | 5lbs. (10lbs.) 5"10-1
M-BSHANK | Boneless Beef Shank |  | 2.575
M-BT50S | Beef 50/50 Trim |  | 0.888
M-PT80S | Pork Trim Special Lean (72%) |  | 4.439
M-PT50S | Pork Trim 50s |  | 0.977
SB-MFS2 | Hotdog Seasoning |  | 0.936
SI-CURE | Cure Single Strength |  | 0.022
C-CLR 24/95 | 24/95 RP Clear |  | 53.867
FLMN-3M335 | 335 X 914 Clear |  | 2.65
FLMF-7M341 | 341 X 457 Clear |  | 2.694
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 3
20FS-11110 | Meat Franks (B/P) 60Ct.
 | 5lbs. (10lbs.) 8"6-1
M-BSHANK | Boneless Beef Shank |  | 2.575
M-BT50S | Beef 50/50 Trim |  | 0.888
M-PT80S | Pork Trim Special Lean (72%) |  | 4.439
M-PT50S | Pork Trim 50s |  | 0.977
SB-MFS2 | Hotdog Seasoning |  | 0.936
SI-CURE | Cure Single Strength |  | 0.022
C-CLR 24/95 | 24/95 RP Clear |  | 51.42
FLMN-3M335 | 335 X 914 Clear |  | 2.65
FLMF-7M341 | 341 X 457 Clear |  | 2.694
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 3
20FS-11193 | Meat Franks (B/P) 80Ct.
 | 5lbs. (10lbs.) 6"8-1
M-BSHANK | Boneless Beef Shank |  | 2.575
M-BT50S | Beef 50/50 Trim |  | 0.888
M-PT80S | Pork Trim Special Lean (72%) |  | 4.439
M-PT50S | Pork Trim 50s |  | 0.977
SB-MFS2 | Hotdog Seasoning |  | 0.936
SI-CURE | Cure Single Strength |  | 0.022
C-CLR 24/95 | 24/95 RP Clear |  | 62.88
FLMN-3M335 | 335 X 914 Clear |  | 2.65
FLMF-7M341 | 341 X 457 Clear |  | 2.694
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
20FS-11195 | Meat Franks (B/P) 30Ct.
 | 5lbs. (10lbs.) 8"3-1
M-BSHANK | Boneless Beef Shank |  | 2.575
M-BT50S | Beef 50/50 Trim |  | 0.888
M-PT80S | Pork Trim Special Lean (72%) |  | 4.439
M-PT50S | Pork Trim 50s |  | 0.977
SB-MFS2 | Hotdog Seasoning |  | 0.936
SI-CURE | Cure Single Strength |  | 0.022
C-CLR 384 | 384 RP Clear CE Casing |  | 27
FLMN-3M335 | 335 X 914 Clear |  | 2.65
FLMF-7M341 | 341 X 457 Clear |  | 2.694
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
20FS-1160 | Meat Franks (B/P) 40Ct.
 | 5lbs. (10lbs.) 8"4-1
M-BSHANK | Boneless Beef Shank |  | 2.575
M-BT50S | Beef 50/50 Trim |  | 0.888
M-PT80S | Pork Trim Special Lean (72%) |  | 4.439
M-PT50S | Pork Trim 50s |  | 0.977
SB-MFS2 | Hotdog Seasoning |  | 0.936
SI-CURE | Cure Single Strength |  | 0.022
C-CLR 28/95 | 28/95 RP Clear |  | 37.442
FLMN-3M335 | 335 X 914 Clear |  | 2.65
FLMF-7M341 | 341 X 457 Clear |  | 2.694
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
20FS-1190 | Meat Franks (B/P) 40Ct.
 | 5lbs. (10lbs.) 6"4-1
M-BSHANK | Boneless Beef Shank |  | 2.575
M-BT50S | Beef 50/50 Trim |  | 0.888
M-PT80S | Pork Trim Special Lean (72%) |  | 4.439
M-PT50S | Pork Trim 50s |  | 0.977
SB-MFS2 | Hotdog Seasoning |  | 0.936
SI-CURE | Cure Single Strength |  | 0.022
C-CLR 384 | 384 RP Clear CE Casing |  | 33.22
FLMN-3M335 | 335 X 914 Clear |  | 2.65
FLMF-7M341 | 341 X 457 Clear |  | 2.694
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W4X3 | Blank Thermal Transfer Label |  | 1
20FS-1192 | Meat Franks (B/P) 60Ct.
 | 5lbs. (10lbs.) 6"6-1
M-BSHANK | Boneless Beef Shank |  | 2.575
M-BT50S | Beef 50/50 Trim |  | 0.888
M-PT80S | Pork Trim Special Lean (72%) |  | 4.439
M-PT50S | Pork Trim 50s |  | 0.977
SB-MFS2 | Hotdog Seasoning |  | 0.936
SI-CURE | Cure Single Strength |  | 0.022
C-CLR 28/95 | 28/95 RP Clear |  | 35.75
FLMN-3M335 | 335 X 914 Clear |  | 2.65
FLMF-7M341 | 341 X 457 Clear |  | 2.694
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
20FS-1202 | OF Meat Franks (B/P) NSC 60C
 | 5lbs. (10lbs.) 8"6-1
M-BSHANK | Boneless Beef Shank |  | 2.575
M-BT50S | Beef 50/50 Trim |  | 0.888
M-PT80S | Pork Trim Special Lean (72%) |  | 4.439
M-PT50S | Pork Trim 50s |  | 0.977
SB-MFS2 | Hotdog Seasoning |  | 0.936
SI-CURE | Cure Single Strength |  | 0.022
C-NAT 24/26 | [NAME] |  | 73.384
FLMN-3M335 | 335 X 914 Clear |  | 2.65
FLMF-7M341 | 341 X 457 Clear |  | 2.694
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
20R-1204 | OF Meat Franks (B/P) NSC
 | 12/16oz (12lbs.) 8"6-1
M-BSHANK | Boneless Beef Shank |  | 3.09
M-BT50S | Beef 50/50 Trim |  | 1.065
M-PT80S | Pork Trim Special Lean (72%) |  | 5.327
M-PT50S | Pork Trim 50s |  | 1.172
SB-MFS2 | Hotdog Seasoning |  | 1.123
SI-CURE | Cure Single Strength |  | 0.027
C-NAT 24/26 | [NAME] |  | 81.89
LTF-1204 | Old Fashion Meat Franks 16oz |  | 14
FLMF-5M341 | 341 X 610 Clear |  | 16.165
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
20RVP-1122 | Meat Frank (B/P) Picnic Pack
 | 8/4lbs. (32lbs.) 5"10-1
M-BSHANK | Boneless Beef Shank |  | 8.239
M-BT50S | Beef 50/50 Trim |  | 2.841
M-PT80S | Pork Trim Special Lean (72%) |  | 14.205
M-PT50S | Pork Trim 50s |  | 3.125
SB-MFS2 | Hotdog Seasoning |  | 2.995
SI-CURE | Cure Single Strength |  | 0.071
C-CLR 24/95 | 24/95 RP Clear |  | 170.067
FLMN-3M335 | 335 X 914 Clear |  | 10.6
FLMF-7M341 | 341 X 457 Clear |  | 10.776
BRP-6211 | 6.25 x 2.75 x 11 |  | 8
BPP-131111AM | 13 x 11.5 x 11.5 |  | 1
LCL-W4X2 | Blank Thermal Transfer Label |  | 8
LCL-W4X3 | Blank Thermal Transfer Label |  | 1
22FS-1118FS8 | All Pork Hot Dog
 | 8"6-1 5(10lbs.)
M-PT80S | Pork Trim Special Lean (72%) |  | 7.008
M-PT50S | Pork Trim 50s |  | 1.752
SB-PHD170613 | Filipino Hotdog Seasoning |  | 0.416
SI-DEXTROSE | INGREDION/CPI 50l# [NAME] |  | 0.368
SI-SOY PROTEIN | SOLBAR SOLCON S |  | 0.21
SI-SALT | [NAME]. TFC |  | 0.053
SI-BRIFISOL 450 | Brifisol 450 |  | 0.044
SI-CURE | Cure Single Strength |  | 0.022
C-CLR 19/95 | 19/95 Clear w/Black Stripe |  | 127.592
FLMN-3M335 | 335 X 914 Clear |  | 1.423
FLMF-7M341 | 341 X 457 Clear |  | 1.423
BPL-13105 | 13 x10.5 x 5 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
25FS-1390 | Polish Sausage-Skinless 50Ct | 0
 | 5lbs. (10lbs.) 6"5-1
M-BSHANK | Boneless Beef Shank |  | 4.32
M-BT50S | Beef 50/50 Trim |  | 0.368
M-PT80S | Pork Trim Special Lean (72%) |  | 4.228
M-PT50S | Pork Trim 50s |  | 0.276
SB-PS | Polish Sausage Seasoning 27.22lbs. & 1.25lbs. Cure |  | 0.523
SI-BRIFISOL 450 | Brifisol 450 |  | 0.028
C-CLR 30/84 | 30/84 RC Clear CE Casing |  | 35
FLMN-3M335 | 335 X 914 Clear |  | 2.65
FLMF-7M341 | 341 X 457 Clear |  | 2.694
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W4X3 | Blank Thermal Transfer Label |  | 3
25R-11771 | BL Polish Sausage-Skinless
 | 12/12oz (9lbs.) 6"5 links
M-BSHANK | Boneless Beef Shank |  | 3.888
M-BT50S | Beef 50/50 Trim |  | 0.331
M-PT80S | Pork Trim Special Lean (72%) |  | 3.805
M-PT50S | Pork Trim 50s |  | 0.248
SB-PS | Polish Sausage Seasoning 27.22lbs. & 1.25lbs. Cure |  | 0.471
SI-BRIFISOL 450 | Brifisol 450 |  | 0.025
C-CLR 28/95 | 28/95 RP Clear |  | 39.129
LTF-11771 | BL Polish Sausage 12oz. |  | 14.4
FLMF-5M341 | 341 X 610 Clear |  | 4.041
BPP-1065AM | 10.5 x 6.75 x 5.5 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
30RVP-30450 | AM Hot Smoked Sausage
 | 8/30oz. (15lbs.) 6"5-1
M-BSHANK | Boneless Beef Shank |  | 5.181
M-BT50S | Beef 50/50 Trim |  | 1.227
M-PT80S | Pork Trim Special Lean (72%) |  | 5.999
M-PT50S | Pork Trim 50s |  | 1.227
SB-HSS | Hot Smoked Sausage Seasoning 34.90lbs. & 1.25lbs. Cure |  | 0.986
SI-BRIFISOL 450 | Brifisol 450 |  | 0.041
C-COL 29/47 | Cutisin 29x47 Colored Smoked |  | 56.8
LTF-30450 | AM Hot Smoked Sausage 30oz. |  | 10
FLMF-7M341 | 341 X 457 Clear |  | 10.776
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
40FS-40130 | Bratwurst Skinless
 | 5lbs. (10lbs.) 6"5-1
M-PT80S | Pork Trim Special Lean (72%) |  | 8.171
M-PT50S | Pork Trim 50s |  | 2.58
SB-BWS | [NAME] |  | 0.623
SI-CURE | Cure Single Strength |  | 0.026
C-CLR 30/84 | 30/84 RC Clear CE Casing |  | 32.925
FLMN-3M335 | 335 X 914 Clear |  | 1.318
FLMF-7M341 | 341 X 457 Clear |  | 1.4
BPP-12114AM | 12.6875 x 11.375 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
50FS-1030 | [NAME]
 | 6pcs/case (60lbs.) RW
M-PT80S | Pork Trim Special Lean (72%) |  | 0.265
M-BSHANK | Boneless Beef Shank |  | 0.389
M-PT50S | Pork Trim 50s |  | 0.047
M-BT50S | Beef 50/50 Trim |  | 0.078
SB-BS2 | [NAME] 47lbs. Bag |  | 0.073
SI-CURE | Cure Single Strength |  | 0.001
50R-1075 | [NAME] (10 p/pk)
 | 12/12oz (9lbs.)
M-PT80S | Pork Trim Special Lean (72%) |  | 3.086
M-BSHANK | Boneless Beef Shank |  | 4.538
M-PT50S | Pork Trim 50s |  | 0.545
M-BT50S | Beef 50/50 Trim |  | 0.908
SB-BS2 | [NAME] 47lbs. Bag |  | 0.853
SI-CURE | Cure Single Strength |  | 0.023
C-FIB 7/36 | FIB CLEAR EP TY 7x36 |  | 0.688
FLMN-3M335 | 335 X 914 Clear |  | 4.041
FLMF-7M341 | 341 X 457 Clear |  | 4.041
L-1075 | BOLOGNA 12oz |  | 13
LCL-W4X2 | Blank Thermal Transfer Label |  | 13.2
XBPP-10104AM | 10 x 10 x 4.375 |  | 1
LCL-W3X3 | Blank Thermal Transfer White |  | 1
55FS-1310 | [NAME]
 | 6pcs/case (60lbs.) RW
M-PT80S | Pork Trim Special Lean (72%) |  | 0.275
M-BSHANK | Boneless Beef Shank |  | 0.44
M-PT50S | Pork Trim 50s |  | 0.069
M-BT50S | Beef 50/50 Trim |  | 0.069
SI-SALT | [NAME]. TFC |  | 0.021
SI-DEXTROSE | INGREDION/CPI 50l# [NAME] |  | 0.012
SB-SS | [NAME] 50# box (10/5lbs.) |  | 0.006
SI-MUSTARD | [NAME]; |  | 0.004
SI-PEPPER 16 | Black Pepper Cracked 16; |  | 0.002
SI-BRIFISOL 450 | Brifisol 450 |  | 0.002
SI-CURE | Cure Single Strength |  | 0.002
SI-ERYTHORBATE | Sodium Erythorbate |  | 0.001
60FS-2080 | Smoked Boneless Ham (B&T)
 | 5/9-11lbs. (50-55lbs.) RW
M-PBL | Pork Boneless Legs |  | 0.902
SI-SALT | [NAME]. TFC |  | 0.02
SI-BRIFISOL 512 | Brifisol 512 |  | 0.005
SI-CURE | Cure Single Strength |  | 0.003
SI-SUGAR HARDY | Brown Sugar |  | 0.002
SI-SUGAR WHITE | C&H 50lbs. Granulated Sugar |  | 0.001
SI-DEXTROSE | INGREDION/CPI 50l# [NAME] |  | 0.001
SI-ERYTHORBATE | Sodium Erythorbate |  | 0.001
60FS-2100 | Smoked Boneless 1/2 Deli Ham
 | 4/7-8lbs. (28-32lbs.) RW
M-PBL | Pork Boneless Legs |  | 0.997
SI-SALT | [NAME]. TFC |  | 0.022
SI-BRIFISOL 512 | Brifisol 512 |  | 0.005
SI-CURE | Cure Single Strength |  | 0.003
SI-SUGAR HARDY | Brown Sugar |  | 0.002
SI-SUGAR WHITE | C&H 50lbs. Granulated Sugar |  | 0.001
SI-SOY HPP | [NAME] A7018 |  | 0.001
SI-DEXTROSE | INGREDION/CPI 50l# [NAME] |  | 0.001
SI-ERYTHORBATE | Sodium Erythorbate |  | 0.001
60FS-2110 | Smoked Boneless whl Deli Ham
 | 14-16lbs. (28-32lbs.) RW
M-PBL | Pork Boneless Legs |  | 1.004
SI-SALT | [NAME]. TFC |  | 0.022
SI-BRIFISOL 512 | Brifisol 512 |  | 0.005
SI-CURE | Cure Single Strength |  | 0.003
SI-SUGAR HARDY | Brown Sugar |  | 0.002
SI-SUGAR WHITE | C&H 50lbs. Granulated Sugar |  | 0.002
SI-SOY HPP | [NAME] A7018 |  | 0.002
SI-DEXTROSE | INGREDION/CPI 50l# [NAME] |  | 0.002
SI-ERYTHORBATE | Sodium Erythorbate |  | 0.001
60FS-2111 | Smoked Boneless Deli Ham
 | 1/14-16lbs. RW Holiday Ham
M-PBL | Pork Boneless Legs |  | 1.004
SI-SALT | [NAME]. TFC |  | 0.022
SI-BRIFISOL 512 | Brifisol 512 |  | 0.005
SI-CURE | Cure Single Strength |  | 0.003
SI-SUGAR HARDY | Brown Sugar |  | 0.002
SI-SUGAR WHITE | C&H 50lbs. Granulated Sugar |  | 0.002
SI-SOY HPP | [NAME] A7018 |  | 0.002
SI-DEXTROSE | INGREDION/CPI 50l# [NAME] |  | 0.002
SI-ERYTHORBATE | Sodium Erythorbate |  | 0.001
60R-2089 | Smoked Boneless Lean Ham
 | 8/1.75-2.25lbs. (14-18lbs.)
M-PBHK | Boneless Ham Knuckles  Style D |  | 1.004
SI-SALT | [NAME]. TFC |  | 0.022
SI-BRIFISOL 512 | Brifisol 512 |  | 0.005
SI-CURE | Cure Single Strength |  | 0.003
SI-SUGAR HARDY | Brown Sugar |  | 0.002
SI-SUGAR WHITE | C&H 50lbs. Granulated Sugar |  | 0.002
SI-SOY HPP | [NAME] A7018 |  | 0.002
SI-DEXTROSE | INGREDION/CPI 50l# [NAME] |  | 0.002
SI-ERYTHORBATE | Sodium Erythorbate |  | 0.001
61FS-2030 | [NAME] Half Ham
 | 4/9-11lbs. (40-44lbs.) RW
M-PBIL | Pork Bone In Legs |  | 1.004
SI-SALT | [NAME]. TFC |  | 0.022
SI-BRIFISOL 512 | Brifisol 512 |  | 0.005
SI-CURE | Cure Single Strength |  | 0.003
SI-SUGAR HARDY | Brown Sugar |  | 0.002
SI-SUGAR WHITE | C&H 50lbs. Granulated Sugar |  | 0.002
SI-SOY HPP | [NAME] A7018 |  | 0.002
SI-DEXTROSE | INGREDION/CPI 50l# [NAME] |  | 0.002
SI-ERYTHORBATE | Sodium Erythorbate |  | 0.001
61FS-2070 | [NAME]
 | 20-22lbs. (40-44lbs.) RW
M-PBIL | Pork Bone In Legs |  | 1.004
SI-SALT | [NAME]. TFC |  | 0.022
SI-BRIFISOL 512 | Brifisol 512 |  | 0.005
SI-CURE | Cure Single Strength |  | 0.003
SI-SUGAR HARDY | Brown Sugar |  | 0.002
SI-SUGAR WHITE | C&H 50lbs. Granulated Sugar |  | 0.002
SI-SOY HPP | [NAME] A7018 |  | 0.002
SI-DEXTROSE | INGREDION/CPI 50l# [NAME] |  | 0.002
SI-ERYTHORBATE | Sodium Erythorbate |  | 0.001
61FS-2071 | [NAME]
 | 1/20-22lbs. RW Holiday Ham
M-PBIL | Pork Bone In Legs |  | 1.004
SI-SALT | [NAME]. TFC |  | 0.022
SI-BRIFISOL 512 | Brifisol 512 |  | 0.005
SI-CURE | Cure Single Strength |  | 0.003
SI-SUGAR HARDY | Brown Sugar |  | 0.002
SI-SUGAR WHITE | C&H 50lbs. Granulated Sugar |  | 0.002
SI-SOY HPP | [NAME] A7018 |  | 0.002
SI-DEXTROSE | INGREDION/CPI 50l# [NAME] |  | 0.002
SI-ERYTHORBATE | Sodium Erythorbate |  | 0.001
65FS-2180 | Smoked Ham Hocks 10Ct.
 | 10 (2-3lbs.) 30lbs. RW
M-PHH | Ham Hocks |  | 1.004
SI-SALT | [NAME]. TFC |  | 0.022
SI-BRIFISOL 512 | Brifisol 512 |  | 0.005
SI-CURE | Cure Single Strength |  | 0.003
SI-SUGAR HARDY | Brown Sugar |  | 0.002
SI-SUGAR WHITE | C&H 50lbs. Granulated Sugar |  | 0.002
SI-SOY HPP | [NAME] A7018 |  | 0.002
SI-DEXTROSE | INGREDION/CPI 50l# [NAME] |  | 0.002
SI-ERYTHORBATE | Sodium Erythorbate |  | 0.001
65FS-2185 | Fresh [NAME] 10Ct.
 | 10 (2-3lbs.) 30lbs. RW
M-PHH | Ham Hocks |  | 1.25