Evansville Route Status: Active Tri-State Operations
Founded 1952 Lead Time: 3–5 Business Days Min. Wholesale: $5,000
Commercial Dispatch Desk (812) 425-5231
Request Route Quote
IN SECRETARY OF STATE REG. 1952
COMMERCIAL SPECIFICATION SHEET MINIMUM WHOLESALE COMMITMENT: $5,000 LEAD TIME: 3–5 BUSINESS DAYS LOCATION: EVANSVILLE, IN

Commercial protein provisions and custom meat fabrication engineered for institutional food service.

Every provision category below is prepared inside our Evansville cutting floor and cold-storage warehouse. Quoted on certified box weights, seasonal yields, and volume delivery schedules across Southwestern Indiana, Western Kentucky, and Southeastern Illinois.

$5,000
Commercial Threshold
Order minimum per refrigerated route drop. Combinable across beef, pork, poultry, and dry SKUs.
34°F
Fresh Holding Benchmark
Strict 32°F to 36°F chilled holding standard maintained through cutting, packing, and fleet transport.
-10°F
Blast Freezer Benchmark
Sub-zero holding for commercial seafood packs and flash-frozen inventory in dedicated freezer bays.
1966
Facility Operator Tenure
Robert Bonenberger has directed butcher fabrication, cold chain, and procurement operations since 1966.

Boxed Beef Primal & Subprimal Cuts

CATALOGUE ITEM: B-100 · USDA GRADE CHOICE / SELECT
Vacuum-sealed wholesale beef subprimals prepared on stainless steel fabrication tables in an Evansville refrigerated facility.
Vacuum-sealed subprimals for high-yield commercial carving stations and regional retail butcher counters.

We distribute USDA Choice and Select rounds, chuck rolls, whole briskets, and rib subprimals packed inside heavy corrugated master cartons. Every case moves under continuous 34°F refrigeration from our Evansville holding cooler to your facility dock.

Pack Format: 60–80 lb Master Cases Temperature: Chilled 32°F – 36°F Pricing Basis: Quoted per pound by USDA grade, box yield, and volume commitment

Portioned Fresh Pork & Custom Trimmings

CATALOGUE ITEM: P-200 · IN-HOUSE FABRICATION
Freshly fabricated commercial pork portions and precision trimming station on a cold food service processing floor.
Sanitary fabrication of bone-in loins, boneless pork loins, bellies, and lean sausage grind.

Fabricated directly on our Evansville meat cutting floor to match strict portion yields for institutional kitchens and processors. Custom trimming percentages and case splits are handled without intermediate distributor re-boxing.

Pack Format: 40 lb Wax-Lined Cartons Cut Options: Bone-In, Boneless, Trimmed 80/20 or 50/50 Pricing Basis: Quoted per pound by cut specification, trim percentage, and delivery frequency

Commercial Poultry & Institutional Cuts

CATALOGUE ITEM: CH-300 · ICE-PACK & GAS-FLUSHED
Chilled institutional poultry cartons stacked in a temperature-controlled commercial holding bay.
High-volume poultry distribution for school systems, hospital food operations, and dining venues.

Supplied in heavy moisture-resistant institutional ice-pack and modified atmosphere gas-flushed cartons. Product runs include deep-chilled boneless skinless breasts, whole broilers, jumbo party wings, and skinless thigh meat.

Pack Format: 40 lb Master Cases (4x10 lb Bags) Cold Holding: Deep-Chilled 28°F – 32°F Pricing Basis: Quoted per master case based on market carcass index and weekly case volume

Frozen Commercial Seafood & IQF Packs

CATALOGUE ITEM: SF-400 · SUB-ZERO BLAST STORAGE
Sub-zero industrial freezer shelving containing packaged frozen seafood cases with strict cold-chain management.
Individually quick-frozen fillets and bulk seafood staged in sub-zero walk-in freezers.

Maintained at -10°F in our Evansville blast freezer facility to prevent ice crystal degradation and moisture loss. Inventory includes Alaskan cod, pollack fillets, wild-caught shrimp packs, and breaded seafood portions suited for high-volume commercial fryers.

Pack Format: 10 lb & 25 lb Master Cartons Freezer Standard: -10°F Continuous Sub-Zero Pricing Basis: Quoted per master carton based on frozen ocean market index and cold-holding tier

Dairy Essentials & Shortening Supplies

CATALOGUE ITEM: D-500 · COMMERCIAL SHORTENING & CHEESE
Cold-room storage of institutional dairy products, butter, and cheese blocks on commercial warehouse racks.
Bulk butter blocks, institutional cheddar loaves, and commercial kitchen frying shortening.

Supplied alongside scheduled protein deliveries so kitchens do not pay duplicate freight charges to third-party grocery distributors. Staged inside dedicated walk-in cold rooms under regulated 38°F dairy parameters.

Pack Format: 30 lb & 35 lb Tubs / 36 lb Butter Cases Cold Holding: 36°F – 38°F Monitored Storage Pricing Basis: Quoted per case count by weekly route drop schedule

Commercial Dry Packaging & Kitchen Disposables

CATALOGUE ITEM: PK-600 · HEAVY-GAUGE FILMS & WRAP
Warehouse pallet storage of commercial meat packaging films, butcher paper, and heavy shipping cartons.
Heavy-gauge butcher wrap, vacuum barrier pouches, and corrugated route master cartons.

Warehoused in dry pallet bays and dispatched directly on refrigerated route trucks alongside meat orders. Designed for institutional meat counters and processing facilities requiring reliable puncture-resistant packaging materials.

Pack Format: Full Pallets, Rolls, & 1,000-ct Bundles Materials: Heavy Kraft Butcher Paper, 3-Mil Barrier Pouches Pricing Basis: Quoted per bundle or pallet tier alongside scheduled refrigerated route drops

How wholesale quotes are calculated.

Unlike fixed consumer retail pricing, wholesale meat rates move on live carcass markets and delivery parameters. Every quote is built on six operational factors:

Factor 1 · Volume

Total Order Weight

Accounts committing to 2,000+ lbs per drop receive tier-one box pricing over the $5,000 baseline.

Factor 2 · Cadence

Delivery Frequency

Scheduled recurring weekly routes allow route freight optimization compared to irregular spot runs.

Factor 3 · SKU Mix

Assortment Balance

Combining beef primals with pork fabrication and dry packaging balances truck cube and payload.

Factor 4 · Seasonality

Livestock Yields

Quotes adjust against USDA market carcass cutouts and seasonal slaughter runs for fair spot rates.

Factor 5 · Logistics

Route Mileage

Evansville radius mileage and receiving dock unloading hours establish final delivered freight costs.

Factor 6 · Holding

Storage Conditions

Multi-temperature reefer compartment requirements (34°F fresh vs. -10°F blast frozen) are factored in.

Ordering protocol and dock receiving standards.

Following structured route procedures prevents delivery delays and protects meat quality from cutting table to institutional cooler.

Step 1

Volume Transmission

Account transmits weekly item counts and certified box specs to the Evansville desk by Monday 12:00 PM.

Step 2

Dock & Weight Confirmation

Dispatch confirms route schedule, verified case weights, temperature classification, and dock drop slot.

Step 3

Refrigerated Fleet Staging

Orders are cut, vacuum-sealed, and palletized in Evansville cold rooms before loading into chilled reefers.

Step 4

Temperature Sign-Off

Receiving agent inspects probe logs and case seals at dock entry prior to signing the delivery receipt.

Commercial buyer objections and operating constraints.

We clarify account expectations before establishing recurring wholesale routes.

Order Minimum Tradeoff:

Our $5,000 commercial threshold is non-negotiable. If your kitchen requires single-case drops or small-batch parcels under $5,000, our refrigerated route trucks are not built for your workflow. For accounts meeting this volume, case pricing carries zero corporate broker surcharges.

Lead Time Discipline:

We operate on an honest 3–5 business day delivery schedule. We refuse to guarantee 12-hour emergency dispatches that compromise safe butcher fabrication standards or truck temperature equilibration.

Wholesale Route Specification

Request a provisions quotation.

Specify your weekly case volume and SKU breakdown. Commercial dispatch will verify route delivery slots and provide certified case rates.

DISPATCH PHONE: (812) 425-5231
DISPATCH OFFICE: 996 P O BOX, EVANSVILLE, IN 47706
WHOLESALE ORDER MIN: $5,000 COMMERCIAL TIER
LEAD SCHEDULE: 3–5 BUSINESS DAYS
FACILITY FOUNDED: 1952 (ROBERT BONENBERGER OP. SINCE 1966)
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