Zaycon is back, and has opened their ground beef, ham and hickory smoked bacon event to many parts of the country! To see if your area is included, go HERE login and click on “events”.
There are a TON of cities that have events going on, don’t assume that yours is excluded, CHECK AND SEE IF YOUR CITY IS INCLUDED!
Fresh 93/7 Ground Beef~ $3.29 /lb.
- Fresh, Premium, Fine Grind 93/7 Lean Ground Beef. No chemicals, additive or water added to meat during processing. Cattle are grass fed up to 700 pounds and supplemented with grain until processed.
- Orders come in a 40-lb case with four 10-lb chubs per case
Go HERE to check out the videos and more information on these products! If you are new, just sign up for an account and you will be able to see your area by your zip code.
The Carve Master Old Fashioned Ham~ $3.29 / lb.
- This Ham is made from fresh outside muscles only, for excellent flavor and texture, slow smoked with real apple wood to give the ham a unique true smoked flavor.
- With less than 10g of fat per 100g the USDA has approved this ham as LEAN, with this specialcure there is no MSG, this ham is completely boneless, meaning higher yields and easily carve.
- The Ham is packaged by the case this includes two 10lb hams that are individually vacuum sealed and has guaranteed freshness up to 100 days.
Fresh Hickory Smoked Bacon~ $3.29 /lb.
- This bacon has had the same award winning cure since 1959, cured for a minimum of 24 hours, and hickory smoked for at least 7.5 hours, the smoking process includes only actual hardwood chips burned in the stocker, this creates the color and flavor that makes this cure so special, in addition to color and taste our bacon has been carefully hand trimmed from each belly for consistent sizing.
- Bacon is packaged in two 15lb boxes bringing the case total to 30lbs.
** If you would like to split a case with someone. please leave a comment by clicking on the comment button. I know many people who want to split a case. Leave your first name, area you live in and how much you want.
