Founded in 1947, Pearl Meat Packing Co.,Inc. has operated with the same ownership group for more than 25 years.
Pearl Meat customers, It’s been half a century since the local butcher serviced his customers from behind the meat case, but Pearl Meat Packing Company, Inc. keeps that tradition of “standing behind our products” alive in today’s ever-evolving marketplace.
When utilizing solidified meats, defrost them in the icebox — NOT on the counter. Try not to enable crude meat or poultry juices to dribble on different sustenances. Wash your hands when getting ready sustenances. Continuously utilize clean paper towels. Wash utilized cutting sheets and utensils in hot, foamy water. Utilize a nourishment thermometer to check inside temperatures. Cook burger and other ground meats (veal, sheep, and pork) to an interior temperature of 160 °F and ground poultry to 165 °F. Meat, veal and sheep steaks and dishes might be cooked to 145 °F for medium uncommon. Entire poultry ought to be cooked to 180 °F as estimated in the thigh; bosom meat to 170 °F. All cuts of pork should achieve 160 °F. Nourishments from the microwave ought to steam hot. At long last, on the off chance that you feel nourishment has not been taken care of securely, toss it out.
With a firm foundation that traces back through generations of carefully crafted deli meats, roasts, frankfurters and specialty items, Pearl has earned a reputation for old-world attention to detail while embracing modern trends and providing our clients with the best of both worlds.
- Management team:
- Robert Camelio, Sr. – President/CEO
- Andy Zupan – Vice President Sales
- Robert Camelio, Jr. – Vice President Operations
- Peggy O’Neil – Controller
- Brent Wyman – Quality Control
- Judi Nickels – Office Manager
- Modern 42,000 sq. ft. plant
- Pearl Meat Packing Co.,Inc.
- 27 York Avenue
- Randolph MA 02368
- Telephone: 800 462-3022, 781 228-5100
- Fax: 781 228-5123
- Our Brands:
- Pearl Kountry Klub
- O’Leary’s Claddagh
- Private Labeling
- SQF Level 2 CERTIFIED
- USDA est. 424