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TRIMMED & TIED, THIS SATURDAy & SUNDAY, WHOLE BEEF TENDERLOIN $10.99 LB OR DECEMBER 2ND & 3RD USDA Inspected Whole Beef Tenderloin lb S7.99OLD WHOLE IN THE BA G by Can’t make it in to the store this Saturday or Sunday? Order all your favorite Meat Sale items RIB EYE StEAKS $12.99 LB OR BONE-IN RIB EYE StEAKS OR StEAKHOUSE QUALITY at instacart.com/rice-epicurean Epicurean Choice Angus Epicurean Choice Angus Epicurean Choice Angus and have them delivered New York Strip Steaks Standing Rib Roast Whole Beef Tenderloin directly to your home!* 9.99 lb 12.99 lb 16.99 lb StEAKHOUSE QUALITY GROUND SIRLOIN $4.99 LB OR PORTERHOUSE StEAKS $13.99 LB OR FAMILY PACK OF 4 USDA PRIME Rib Eye Epicurean Choice Angus Epicurean Choice Angus Filet Mignon or Strip Steaks Ground Chuck T-Bone Steaks Steaks 2 LBS 19.99 lb 3.59 lb OR MORE 9.99 lb 11.99 lb COLORADO LAMB LOIN PRAIRIE FRESH PRAIRIE FRESH BONELESS SKINLESS CHOPS $13.99 LB OR Extra Thick Cut Pork Epicurean All Natural USDA CHOICE Whole Rib or Loin Pork Chops Tenderloins Chicken Breasts Semi-Boneless Leg of Lamb 3.99 lb 3.99 lb 4.99 lb 9.99 lb SEAFOOD FEATURE S FRESH, FARM RAISED PREVIOUSLY FROZEN, 16-20 PER LB Whole Atlantic Salmon Fillets ............lb 7.99 Jumbo Gulf White Shrimp .................lb 9.99 1 1/2 LB SIZE PREVIOUSLY FROZEN, 31-40 PER LB Live Lobsters....................................lb 14.99 Medium Cooked Shrimp ....................lb 8.99 *To selected zip codes. Visit RiceEpicurean.com for a list of zip codes. THIS SATURDAy & SUNDAY, DECEMBER 2Nd & 3rD THE WINE LIst 750 ML, COASTAL CALIFORNIA 750 ML, FROM ITALY Meiomi Santa Margherita STOCK UP AND SAVE! Pinot Noir Pinot Grigio 17.99 17.99 % 6 bottle price 6 bottle price OFF 750 ML, FROM CALIFORNIA 750 ML, PROVENCE, FRANCE Edna Valley Miraval Chardonnay Rosé * 10 8.99 19.79 ANY6 6 bottle price 6 bottle price BOTTLES 750 ML, FROM CALIFORNIA 750 ML, FROM NEW ZEALAND Josh Cellars Brancott WINE SALE Cabernet Sauvignon Sauvignon Blanc 11.69 8.09 EVERYDAY 6 bottle price 6 bottle price Ozark Trails Ham from Ham I Am! 'Tis The Season Your Ham for the Holidays Reserve Online at % RiceEpicurean.com 20 Off Sale or call 713-662-7777 10 One-Pound or 5 Two-Pound Pre-Packed Boxes* Nov 24th - Dec 10th Available in Spiral Sliced Smoked & Peppered *Offer excludes Truffles, Peanut Brittle, Pecan Buds & Bulk Chocolate. To receive discount, purchases must be or Hickory Smoked Flavors made in 10 one-pound or 5 two-pound increments. {713} 783-8203 www.RiceEpicurean.com www.RiceDelivers.com 2020 Fountain View.

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Catering & Private Events Menu
CATERING & PRIVATE EVENTS MENU © 2015 HOA Development LLC | Banquet Menu | August 2015 | 10401 S. Ridgeview Road, Olathe, KS 66061 | 913.353.9280 MEETING PACKAGES All packages are priced per person with a minimum of 30 guests; groups under 30 add $2 per person surcharge. Refreshments are refilled during the length of your meeting. J SUMMIT $38 • Coffee and Hot Tea, Assorted Soft Drinks and Bottled Water • J Create Chef’s Table J ULTIMATE $54 MORNING • Coffee and Hot Tea, Assorted Soft Drinks and Bottled Water • Orange and Apple Juice • Sliced Fresh Seasonal Fruits and Berries • Fresh Danish Pastries and Muffins LUNCH Select one of the following buffet options: • J Smokehouse – Barbecue Classics • J Gourmet Market – Gourmet Sandwich and Salad • J Picnic – Summertime Favorites AFTERNOON BREAK • Select one of the following J Bar afternoon snack breaks: J Sweet, J Salty, J Smart, J Cocoa. Upgrade your break to J Cupcake or J Vegan for an additional $3 per person. • Coffee and Hot Tea, Assorted Soft Drinks and Bottled Water • LCD Projector with Screen • Flipchart and Markers • Wireless Handheld or Lavaliere Microphone • Room Rental • High-Speed Internet J POWER LUNCH $46 MORNING • Coffee and Hot Tea, Assorted Soft Drinks and Bottled Water • Orange and Apple Juice • Sliced Fresh Seasonal Fruits and Berries • Fresh Danish Pastries and Muffins LUNCH Begin with J Bar House Salad and select one of the following plated lunch options for the entire group: • Wood Grilled Chicken Breast, Capicola Ham, Baby Portabellas, Fontina, Marsala Sauce, Baby Potatoes
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Pesach Batyas Kitchen Menu 2020.Indd
gourmet homemade meals MENU2020 NON-GEBROKS PESACH PRODUCTION ALL PREPARED ON MEAT UTENSILS WWW.BATYASKITCHEN.COM/PESACHNEW 2 (917) 525.FOOD(3663) Seder Plate SEDER PLATE: CHAROSES *CONTAINS NUTS - NEED 1 LB PER 10-12 PPL $26.00 LB SEDER PLATE: ZROA - LAMB SHANK - LARGE - NEED 1 PER SEDER PLATE $21.00 EACH SEDER PLATE: GROUND MAROR - LB - NEED LB PER 10-12 PPL $21.00 LB Fish FALSHA FISH - COCKTAIL BALLS OF GROUND CHICKEN AND MEAT $93.00 9X13 FLOUNDER ALMONDINE $93.00 PACKED 6 -COATED WITH GROUND ALMONDS AND SPICE *CONTAINS NUTS FLOUNDER - CRUMB COATED - BAKED $88.00 PACKED 6 FLOUNDER - CRUMB COATED - FRIED $88.00 PACKED 6 FLOUNDER FRANCAISE - BREADED FLOUNDER TOPPED WITH LEMON SAUCE $93.00 PACKED 6 FLOUNDER ROLLED WITH BROCCOLI FILLING - BAKED $124.00 PACKED 8 FLOUNDER ROLLED WITH SPINACH FILLING - BAKED $124.00 PACKED 8 GEFILTE FISH BALLS IN TOMATO SAUCE $62.00 9X13 GEFILTE FISH BALLS IN TOMATO SAUCE - DIET $62.00 9X13 GEFILTE FISH LOAF - ALL TRADITIONAL (FEEDS 8 PPL) $30.00 LOAF SALMON ALMONDINE (NO CARBS) *CONTAINS NUTS $93.00 PACKED 5 SALMON FILLET - BAKED WITH LIGHT MAYO AND SPICES $83.00 PACKED 5 SALMON KABOBS (2 CUBES) $98.00 PACKED 12 SALMON WELLINGTON - FILLET OF SALMON ROLLED WITH SPINACH $103.00 PACKED 6 SALMON - MOROCCAN $103.00 PACKED 5 SALMON - PICKLED (STAYS GOOD FOR 2 WEEKS IN FRIDGE) $88.00 PACKED 5 SEA BASS - LEMON & HERBS $134.00 PACKED 4 TILAPIA ALMONDINE $93.00 PACKED 6 - COATED WITH GROUND ALMONDS & SPICE *CONTAINS NUTS TILAPIA - COCONUT - ENTRÉE SIZE $93.00 PACKED 5 TILAPIA - COCONUT - SKEWERS $78.00 PACKED 15 TILAPIA
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Star Ranch Angus Beef Brochure
EXPERIENCE THE ANGUS DIFFERENCE. Your Guide to Cooking Fresh Beef. Copyright ©2006 Tyson Foods, Inc. OVEN ROASTS OVEN ROASTS 1 Heat oven to temperature on chart. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast. Do not add water or cover. 2 Roast according to chart. Remove when meat thermometer registers 135° to HOW TO COOK TODAY'S BEEF 140°F for medium rare,150° to 155°F for medium. Let the roast POT ROAST/ BRAISING stand 15 minutes. (Temperature will continue to rise 5° to 10°F to STEWING reach desired doneness and roast will be easier to carve.) GRILLING OVEN BEEF CUT TEMP. WEIGHT TOTAL COOKING TIME ROASTING (preheated) STIR- FRYING Tri-Tip Roast 425°F 1-1/2 to 2 lbs. Med. rare: 30 to 40 min. BROILING Med.: 40 to 45 minutes SKILLET Eye Round 325°F 2 to 3 lbs. Med. rare: 1-1/2 to 1-3/4 hrs. Roast BEEF CUT Recommended cooking to medium rare (145º F) doneness only. CHUCK Chuck, Top Blade Steak Round Tip 325°F 3 to 4 lbs. Med. rare: 1-3/4 to 2 hrs. Chuck Eye Steak, boneless Roast Med.: 2-1/4 to 2-1/2 hrs. Chuck Shoulder Steak, boneless 4 to 6 lbs. Med. rare: 2 to 2-1/2 hrs. Chuck Arm Steak Med.: 2-1/2 to 3 hrs. Chuck 7-Bone Steak 6 to 8 lbs. Med. rare: 2-1/2 to 3 hrs. Chuck Pot Roast, such as Arm, Blade, Shoulder Med.: 3 to 3-1/2 hrs.
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2021 Bulk Beef Order Info
2021 Bulk Beef Order Info • Whole, half, and quarter sides of beef are sold by the live weight and custom processed in your name to your specifications. o Whole beef, side or beef, or split side - $2.25 lb. live weight o Hanging weight (what the beef weighs hanging in the cooler) is about 60% of live weight. With this ratio, 2.25 lb. live translates to $3.75 lb. hanging weight. o Our beef is processed at Thompsons Meat Processing in Floyd. They charge 80 cents per pound of hanging weight, plus $75 per whole, or $37.50 per half or $18.75 per split side. Additional processing fee include: ▪ Burger patties - $1.20 lb. w/ 20 lb. minimum ▪ Single wrapped steaks - $10 per whole, $5 per half, $2.50 per quarter (no additional fee if you select 2 or more steaks per package) ▪ Cubes steak - $12 per whole, $6 per half, $3 per quarter ▪ 0rgans – $10 per whole, $5 per half, $2.50 per quarter Pricing Example for Half: For a 500-pound half of a 1000-pound steer, the purchase price will be $1,125. With an estimated hanging weight of 300 pounds, processing fees will be $277.50, for a total cost of $1,402.50. With a typical yield of 66% of hanging weight, you should take home about 200 pounds of cut beef for a final cost of about $7 lb. Your cost is based on actual live weight and your final yield will depend on exact hanging weight, moisture loss during dry aging, and your specific cut selections.
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Prime Rib Tips
December 2019 Now... Beef Cattle is Colorado’s top agricultural product, with more than 2.8 million head in the state. Tips & Nutrition Beef is a great source of 10 essential nutrients including protein, zinc, iron and B vitamins. Inspirations... Prime Rib Tips Prime Rib (standing rib roast) is a popular centerpiece of many holiday meals. These simple tips will help you make a memorable meal for family and friends. Select • How much do I need? A good rule of thumb is to plan on 1 bone per 2 people. That can equate to about 10 oz. of cooked prime rib per person. Keep in mind there will be a small amount of shrink while cooking, so buy a little extra to ensure you have some leftovers for those shaved prime rib sandwiches the next day. • Bone or No Bone? While the bones do add a great flavor, it’s not necessary to cook a bone-in rib roast. If cooking a boneless roast reduce total cooking time by 20-30 minutes. • When choosing a size, don’t buy anything under a 2 bone portion, as this is more of a thick steak style cut and will be difficult to roast and keep from drying out. Prepare • Place roast into a large pan, drain any juices and set at room temperature for 20 minutes. • Liberally rub all sides with your choice of seasoning blend. • Allow the rub to sit on the roast for another 20 minutes, then wrap in plastic wrap and place on a cookie sheet. Refrigerate wrapped roast for 16-24 hours.
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Standing Rib Roast and Yorkshire Pudding
Standing Rib Roast And Yorkshire Pudding Serves 6 to 8 7 to 8 pound rib roast with three to four ribs, trimmed 2 teaspoons dry mustard 2 teaspoons sugar 2 teaspoons Dijon mustard Coarse salt and freshly ground pepper 2 tablespoons all-purpose flour 2 cups Homemade Beef Stock (recipe follows) or low-sodium canned beef stock Roasted Potatoes (recipe follows) 2 pounds cooked brussels sprouts, for serving Horseradish Sauce (recipe follows) Yorkshire Pudding (recipe follows) 1. Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight. 2. Heat oven to 450° . Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350° and continue to roast, basting every 15 minutes, until it reaches a temperature of 125° for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving. 3. Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon.
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4Generations
www.McDonaldsMeats.com Clear Lake, Minnesota Full-Service Meat Counter Meat Full-Service GENERATIONS Beef Steaks Ribeye Steak Turkey since 1914 Bone-In Ribeye Steak Ground Beef 2012 GRAND CHAMPION 4 Quantity Discounts Available on Ground Beef New York Strip Steak SMOKED TURKEY T-Bone Steak 85% Lean Ground Beef Special Cuts Boneless Turkey Breast Fillets 93% Extra Lean Ground Beef Lemon Peppered Boneless Turkey Breast As a USDA inspected facility, we are committed to offering quality products and Porterhouse Steak Tenderloin Steak 85% Locally Raised Lean Ground Beef Fillets exceptional customer service. Through four generations, we’ve kept our dedication Top Sirloin Steak Ground Beef Patties Ground Turkey to quality and service. Today, our meat market features a full-service meat counter, Ball Tip Steak Mushroom & Onion Ground Beef Patties Ground Turkey Patties special cuts, as well as homemade sausages and our world-famous jerky. Mac’s Seasoned Sirloin Steak Mushroom & Swiss Ground Beef Patties Pork Stuffed Turkey Rolls Montreal Seasoned Steak Wild Rice Ground Beef Patties Pork Chops Frozen Turkeys Visit our online store at Flat Iron Steak Bacon Ground Beef Patties Thick Cut Pork Chops McDonaldsMeats.com Jalapeno Cheddar Ground Beef Patties BBQ Seasoned Pork Chops GIFT CARDS available Round Steak Chicken Visa, Master Card, Discover, American Flank Steak Pizza Burgers Teriyaki Pork Chops Cut-Up Chicken Fryers Express and EBT cards accepted! Chuck Eye Steak BBQ Bacon Cheeseburger Patties Boneless Pork Chops Home Grown Chickens We process all types of Greek Seasoned Skirt Steak Black & Bleu Burgers Pork Roast Boneless Chicken Breast wild game all year long.
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Latin Touch Prime Rib Worksheet
Latin Touch Prime Rib Worksheet Date: Total Lbs. of Charcoal: Number of Roasts: Ambient (outdoor) temp: A prime rib roast, also known as standing rib roast, is a cut of beef from the rib, one of the nine classic primal cuts of beef. The rib section of a beef is typically comsidered ribs six through twelve, and a prime rib roast may include anywhere from two to seven ribs. A prime is most often roasted "standing" on the rib bones so that the meat does not touch the pan. The rib-eye steak is cut from a standing rib, the bone is removed along with most of the fat and lesser muscles. This recipe can include up to six 4lb prime rib roasts Combine (per roast) 1/4 cup of butter, 1 Tbsp. coarse black pepper, and 1 tsp. Herbes de Provence in a bowl; melt and mix until well blended. Set aside and keep warm. Bring roasts to room temperature (2-3 hours on kitchen counter.) Carefully cut the bones away from the roast in a single piece. Season each roast generously on all sides with kosher salt and a little black pepper. With the point of a sharp knife, poke holes every few inches around the roast, and insert pieces of slivered raw garlic into the holes (optional). Tie the bones back onto the roast with kitchen string. Pre Heating: Position the roasting box is a safe, well ventilated area (but out of direct drafts). If roasting on the lawn, be sure to water the grass well before cooking, just in case.
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Painted Hills Herb Crusted Prime
Painted Hills Herb Crusted Prime Rib “Keep it simple, this piece of meat has all the flavor it needs already” Treat your guests to succulent prime rib this Easter & treat yourself to one of the easiest meals of the season! Recipe Source indyscan.com Ingredients 1 8-10 lb painted hills natural beef prime rib Olive oil Herbs de Provence (or see recipe below) Course ground sea salt Fresh coarsely ground black pepper Directions Combine garlic and other rub ingredients, massage over all sides of roast Place rack in lower third of oven and preheat to 450°f Put beef, fat side up, in a small roasting pan. Roast beef 20 minutes Reduce oven temperature to 350°f and roast until thermometer inserted into center of meat registers 115°f, about 1 1/4 hours more Transfer beef to a cutting board and let stand, uncovered, 25-30 minutes Meat will eventually reach 125°f (medium-rare) Be sure to accompany this roast with a delicious red wine or horseradish sauce. (see recipes on following page) Enjoy & happy holidays! Chef's note: make sure you bring your roast to room temperature (30-45 min) before cooking or you can guarantee it will be raw when the outside is done. Herbs de Provence Directions • 2 tablespoons dried savory In a small mixing bowl, combine all the ingredients together. • 2 tablespoons dried rosemary Store in an air-tight glass container. • 2 tablespoons dried thyme • 2 tablespoons dried oregano • 2 tablespoons dried basil • 2 tablespoons dried marjoram • 2 tablespoons dried fennel seed Painted Hills Natural Beef, Inc.
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Beef Roasting Guidelines
Beef Roasting Guidelines Beef Cut Oven Temp. Weight Total Cooking Time Internal Temp. (preheated) (pounds) (based on meat directly from the refrigerator) (remove from oven) RIBEYE ROAST 350˚ F 3 to 4 Medium Rare: 1-1/2 to 1-3/4 hours 135˚ F Boneless (small end) Medium: 1-3/4 to 2 hours 145˚ F 4 to 6 Medium Rare: 1-3/4 to 2 hours 135˚ F Medium: 2 to 2-1/4 hours 145˚ F 6 to 8 Medium Rare: 2 to 2-1/4 hours 135˚ F * Tent loosly with Medium: 2-1/4 to 2-1/2 hours 145˚ F aluminum foil half- 325˚ F 8* to 10* Medium Rare: 2-1/2 to 3-1/4 hours 135˚ F way through roasting time. Medium: 3 to 3-3/4 hours 145˚ F -Rib Roast with Horseradish Sauce RIBEYE ROAST 350˚ F 3 to 4 Medium Rare: 1-1/2 to 2 hours 135˚ F Total recipe time: 2-1/2 to 3 hours Boneless (large end) Medium: 2 to 2-1/4 hours 145˚ F 4 to 6 Medium Rare: 2 to 2-1/4 hours 135˚ F 1 beef Ribeye Roast bone-in (2 to 4 ribs), small end, Medium: 2-1/4 to 2-1/2 hours 145˚ F chine (back) bone removed (6 to 8 pounds) 6 to 8 Medium Rare: 2-1/4 to 2-1/2 hours 135˚ F Salt Medium: 2-1/2 to 2-3/4 hours 145˚ F Seasoning: RIBEYE ROAST 350˚ F 4 to 6 Medium Rare: 1-3/4 to 2-1/4 hours 135˚ F 2 tablespoons coarsely ground mixed peppercorns Bone-In (chine bone (2 ribs) Medium: 2-1/4 to 2-3/4 hours 145˚ F (black, white, green and pink) removed) 6 to 8 Medium Rare: 2-1/4 to 2-1/2 hours 135˚ F 1 tablespoon minced garlic (2 to 4 ribs) Medium: 2-1/2 to 3 hours 145˚ F 2 teaspoons vegetable oil 8 to 10 Medium Rare: 2-1/2 to 3 hours 135˚ F (4 to 5 ribs) Medium: 3 to 3-1/2 hours 145˚ F Horseradish Sauce: TENDERLOIN 425˚ F 2 to 3 Medium Rare: 35 to 45 minutes 135˚ F 1/2 cup whipping cream ROAST (center-cut) Medium: 45 to 50 minutes 145˚ F 3 tablespoons finely chopped fresh fennel bulb 3 tablespoons finely grated fresh horseradish (well-trimmed) 4 to 5 Medium Rare: 45 to 55 minutes 135˚ F 1 teaspoon finely chopped fresh fennel fronds (whole) Medium: 55 to 65 minutes 145˚ F 1/8 teaspoon salt SIRLOIN TIP 325˚ F 3 to 4 Medium Rare: 1-3/4 to 2 hours 140˚ F ROAST (cap off) Medium: 2 to 2-1/4 hours 150˚ F 1.Heat oven to 350˚ F.
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An Illustrated Guide to Beef Roasts Supermarkets Carry Many Kinds of Roasts, Often with Confusing CHUCK ROASTS Top Blade Roast Labels
An Illustrated Guide to Beef Roasts Supermarkets carry many kinds of roasts, often with confusing CHUCK ROASTS Top Blade Roast labels. Here’s how to know what you are buying, and how Alternate Names: Chuck Roast First Cut, best to cook it. BY SHANNON BLAISDELL Blade Roast, Top Chuck Roast FLAVOR ★★★★ Choosing a beef roast can be an exas- to Christopher Radley, sales manager generally come from heavily exercised COST $$ perating and confusing endeavor. To of John Dewar & Co., and Mike Lewis, parts of the animal, such as the shoul- BEST WAY TO COOK Braise help make this job easier, we identi- butcher extraordinaire at Star Market. der and rump, respond best to brais- fied the roasts most often found in the These meat experts helped to guide us ing (being cooked in a relatively small supermarket (as well as their aliases), through this process. amount of liquid in a closed container cooked them in the test kitchen, and By definition, a roast is a thick cut of for a long period of time). The primary evaluated each on a range of qualities, meat that is suitable for cooking by dry goal of braising is to melt the colla- from tenderness to fattiness. We also heat (roasting) or moist heat (brais- gen in the connective tissue, thereby rated each roast for flavor (★★★★★ ing or pot-roasting). Tender cuts with transforming a tough piece of meat being best) and cost ($$$$$ being little connective tissue respond well to into a tender one. This broad, flat cut was far and away the most expensive).
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Pesach - Menu - Non-Gebroks
S ef! poil yourself with your own Personal Ch PESACH - MENU - NON-GEBROKS PESACH PRODUCTION ALL PREPARED ON MEAT UTENSILS WWW.BATYASKITCHEN.COM (917) 525.FOOD(3663) · [email protected] WWW.BATYASKITCHEN.COM (917) 525.FOOD(3663) S ! poil yourself with your own Personal Chef FISH PRICE PER Falsha Fish - Cocktail Balls of Ground Chicken and Meat $90.00 9x13 Flounder Almandine - Coated with Ground Almonds & Spices No Carbs $15.00 EACH Flounder Coated - Fried or Baked $14.50 EACH Flounder Francaise - Breaded Flounder topped With Lemon Sauce $15.00 EACH Flounder Rolled With Broccoli Filling- Baked $16.00 EACH Flounder Rolled With Spinach Filling- Baked $16.00 EACH Gefilte Fish Balls In Tomato Sauce $45.00 9X13 Gefilte Fish Balls In Tomato Sauce - Diet $45.00 9X13 Gefilte Fish Loaf - All Traditional (Feeds 8 ppl) $28.00 LOAF Gefilte Loaf - Diet $30.00 LOAF Salmon Almandine (No Carbs) *Contains Nuts $16.00 EACH Salmon Fillet - Baked With Light Mayo & Spices $16.00 EACH Salmon Kabobs (2 Cubes) - Can Freeze Raw & Bake Fresh $8.00 EACH Salmon Wellington - Fillet Of Salmon Rolled With Spinach $18.00 EACH Salmon - Moroccan Best Frozen Raw And Baked Fresh, Not Spicy $18.00 EACH Salmon - Pickled (Stays Good For 2 Weeks In Fridge) - Min 4 Pcs $15.00 EACH Tilapia Almandine - Coated With Ground Almonds & Spices No Carbs $15.00 EACH Tilapia - Coconut - Full Size $15.00 EACH Tilapia Skewers - Coconut 14 Pcs $56.00 9x13 Tilapia - Moroccan Best Frozen Raw & Baked Fresh $17.00 EACH White Fish - Baked With Onions & Spices $11.00 EACH 1 WWW.BATYASKITCHEN.COM
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