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Butcher Boy

Butcher Boy brand vegetable oils are produced by Chicago-based Columbus Foods.

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Photo Description How Many? Price
Butcher Boy High Oleic Safflower Oil - 35 Lb Jug. Temporarily Out of Stock.  This refined high oleic safflower oil is expeller-pressed from non-GMO seed. It has a mild flavor and remains clear even at low temperatures. It resists going rancid, which can be helpful in extending the shelf life of products made with the oil. Safflower oil has a high monosaturated and low saturated fatty acid content, giving it a nutritional advantage over other oils of similar stability. This makes it suitable for a wide range of uses including salad dressings, baking, and nut roasting. Its high smoke point (400 degrees Fahrenheit) makes it an excellent choice for frying.

Butcher Boy Safflower Oil is produced in the USA using USDA-approved seeds grown in the US and Mexico.

This 35 pound jug is used primarily by our commercial bakery customers. It contains approximately 5 gallons of oil.

This is a special order item and is not returnable. Allow 10-14 days for delivery.

Ingredient: High Oleic Safflower Oil

Non-GMO
Gluten Free Soy Free Vegetarian
Wheat Free Egg Free Vegan
Milk/Casein Free Peanut Free Kosher
Lactose Free Tree Nut Free Halal

35 Pound Jug $103.79
Case of 1 pkgs $103.79
Butcher Boy Palm Oil Shortening - 50 Pound Pail. Temporarily Out of Stock.  Butcher Boy Palm Oil is a refined semi-liquid shortening produced from the fruit of palm trees. It is trans-fat free and non-GMO and has a melting point of 96 to 110 degrees Fahrenheit. In many recipes it can be used as substitute for hydrogenated vegetable oils.

This 50 pound pail is used primarily by our commercial bakery customers. It contains approximately 6 gallons of shortening.

This is a special order item and is not returnable. Allow 10-14 days for delivery.

Ingredient: Palm Oil.

Gluten Free Soy Free Vegan
Wheat Free Egg Free Kosher
Milk/Casein Free Peanut Free Halal
Lactose Free Tree Nut Free

50 Pound Pail $106.19
Case of 1 pkgs $106.19


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Updated April 23, 2014