Mcwilliam Butchers Price List
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42Nd Street Sausages
F5921Colbeck_CorporateBrochure_Section2.qxp_F5505Colbeck_CorporateBrochure 12/03/2018 14:24 Page 1 42nd Street Sausages 42nd Street Classic Sausages 42nd Street CLASSIC sausages are the number 1 brand in the Fish & Chip shop market. Made only from quality cuts of pork, they contain 50% pork meat. The unique recipe gives a superb taste, natural colour and firm bite. They are perfect to eat either battered or unbattered. Available in 2oz, 3oz and 4oz Deep fry from frozen for 6 minutes at 180oC. Size 80 x 2oz Code 900013 Size 60 x 3oz Code 900007 ALL Size 40 x 4oz 2 Points Code 900012 Frozen Food Frozen 42nd Street Sausages 42nd Street Sausages are made from only quality cuts of pork and contain 40% pork meat. They have been specifically developed for the Fish and Chip market. Available in 2oz and 4oz Deep fry from frozen for 6 minutes at 180oC. ALL Size 80 x 2oz Size 40 x 4oz Code 900009 Code 900008 2 Points 42nd Street Classic Gluten Free Sausages The same recipe as the 42nd Street Classic Sausages, made from only quality cuts of pork, cleverly adapted using a combination of rice flour and dried potato. The result is a tasty, meaty, gluten free sausage. Size 40 x 4oz Code 900015 Collect 2 Points All cooking instructions are recommended by the manufacturer. 18 All weights are approximate. F5921Colbeck_CorporateBrochure_Section2.qxp_F5505Colbeck_CorporateBrochure 12/03/2018 14:24 Page 2 42nd Street Beefburgers ALL 42nd Street Beefburgers 40 x 4oz 2 Points 42nd Street Beefburgers are produced from prime forequarter and flank cuts of beef, renowned for being the best for beefburgers. -
Butcher Job Description
Position: Head Butcher Updated: June 2021 Reports to: Executive Chef & Chef de Cuisine Job Type: Full-Time Work Location: One location (opening Spring 2022) Position Description: Southall is a premier destination bringing nature, produce and people together in a powerful and unique way. The head butcher will be responsible for managing all animal butchery for the property and its multiple venues. Working in concert with the Executive Chef and the Chef de Cuisine the head butcher will have the opportunity to work with the seasons of middle Tennessee in creating unique, product driven charcuterie and salumi that fully utilize the wealth of amazing product that we have here. Responsibilities • The Executive Sous Chef’s responsibilities will include oversight of the following areas: o The butcher shop, located inside of the commissary space on the ground floor of the inn. Complete, with grinder, buffalo chopper, mixer, sausage stuffer, vacuum packaging machine, all in a 55-degree refrigerated workspace. o Attached to the butcher shop are dedicated meat, fish, and salumi coolers, these will also fall under the Head Butchers purview. • During construction, responsibilities will include sourcing vendors, creating operating and team member manuals, creating spreadsheets for inventory, building relationships with strategic partners, developing HACCP protocols, and creating an opening larder of recipes. • Once Southall is open the Head Butchers responsibilities will include but not be limited to technique development, cost control, inventory, ordering, and maintaining the highest levels of quality and control possible. • Managing, overseeing, and executing the handling, deboning, trimming, tying, trussing, grinding, tenderizing, packaging, storing, weighing, and labeling of all protein-based activities. -
WEHRLE at CAYUGA WEDNESDAY CORNED BEEF
KITCHEN CATERING CHOICES Charlie the Butcher’s Catering Center 446 Cayuga Road, Cheektowaga 626-9722 • PICK UP Choose from our sliced roast beef, kummelweck rolls, ethnic sausage, double smoked ham roast turkey and cooked prime rib. • DROP OFF Great for meetings, social functions. Delivered TONIGHT’S DINNER and set-up - including meat, rolls, salad, condiments, plates, napkins and silverware. MONDAY BAKED HAM .................. 8.99 • FULL SERVICE Be a guest and let Charlie carve the meat, From the butcher shop, Charlie carves his double smoked ham off the bring the salads, set-up and clean-up. bone, served with honey mustard, potatoes and a vegetable. “CARVING BEEF ON WECK” TUESDAY MEAT LOAF ................... 8.99 Hi Everybody, Dine In • Take Out • Take Home Two slices of old fashion meat loaf with gravy, mashed potatoes and I’m proud to say since 1914, our Butcher Shop has spanned a vegetable. three generations. My grandfather, Charles E. Roesch, started this company by offering fresh meats and poultry when times were simple. WEHRLE at CAYUGA WEDNESDAY CORNED BEEF ...... 11.99 In addition to being a successful businessman, he served as the mayor 1065 Wehrle Dr. at Cayuga Lean, tender corned beef brisket, boiled cabbage, carrots, potatoes and of the City of Buffalo from 1930 to 1934. “1 mile from the Buffalo Airport” Broadway Market Polish Rye bread. My father, Charles J. Roesch, continued the family tradition as he maintained quality and service in the prosperous Broadway Market. Serving Lunch and Dinner THURSDAY PRIME RIB ............... 11.99 I’m Charles W. Roesch, better known as Charlie the Butcher Monday - Saturday 10 a.m. -
Snacks- -Starters
-Snacks- -Chilli Marinated Olives with Roasted Garlic and Crostini $8- House Pickled Egg $2- Pickled in whisky and spices -Haggis Fritters $9- fried Macsween’s haggis with homemade gravy Vegan Haggis Fritters $9– fried vegan Macsweens haggis with curry sauce House Pork Sausage Rolls $9– our hand rolled pork rolls with homemade gravy -Scotch Egg $9– wrapped in pork, rosemary, thyme and fennel with house gravy Curry Sauce and Chips $9- hand cut chips with our own Glasgow curry sauce Scottish Haggis Poutine $15- our hand cut chips, curds, house gravy and Macsween’s Haggis (veg or lamb) Quebecois Poutine $12- our hand cut chips, curds and house gravy -Starters- -Roasted Heirloom Beet Salad $14- with goat’s cheese, cherry tomatoes, baby spinach and whisky vinaigrette (add cold smoked salmon $6) -Ardbeg Whisky House Smoked Salmon Plate $17- pickled onion, capers, crostini and Mascarpone with Ardbeg whisky atomizer -Organic Baby Spinach, Watermelon Radish and Tomato Salad- Starter $8/Main $14- (Add Cold Smoked Salmon $6) -Aberdeenshire Finnan Haddie Cakes $14- panko fried North Sea Haddock with potato, red onion, caper and dill with chipotle aioli -Taste of Scotland Sharing Platter $19- scotch egg/haggis fritters/sausage rolls -Mains- -Fish and Chips $19- traditional Scottish fish supper with North Sea haddock in our own beer batter -Baked Mac and Cheese $17- aged cheddar, stilton and chevre with roasted garlic and cherry tomatoes (add bacon $2, add smoked salmon $6) -Scottish Steak Pie $18- hand cut top sirloin with stout and root veg under -
Features Butcher Boards
Our seasonal deli meats and cheeses are inspired by the We proudly offer 100% grass fed beef, bison, and lamb that are farm raised as original butcher’s shop opened in this location in 1934. well as our free-range, antibiotic-free Amish chicken. BY NURTURING THE ENVIRONMENT AND PRESERVING THE CRAFT OF FOOD ARTISANS, WE SIGNATURES ARE SUPPORTING THE LOCAL AGRICULTURAL BURGERS & SUCH FROM THE HEN BUTCHER’S CLASSIC $13 MEATBALL $12 ECONOMY AND CONTRIBUTING TO CHANGE THAT THE DINER $13 BUTTERMILK MARINATED, SPICY CAPOCOLLO, SALAMI, HAM, HOOSIER GRASS FED MEATBALLS, CURED TWO PERFECT 1/4 LB PATTIES FLAT & CRISPY, SEASONED & GOLDEN FRIED SHARP CHEDDAR, BACON, GARLIC AIOLI, PICKLE WILL ONE DAY MAKE CLEANER, NUTRITIOUS, YOUR CHOICE OF CAJUN OR CLASSIC FRIED PROVOLONE, LTO, MAYO, DIJON, MEAT SAUCE, MOZZARELLA, ARUGULA, HOUSE ITALIAN GARLIC BREAD BETTER TASTING FOOD AVAILABLE TO EVERYONE. BIG AL $14 FRIED CHICKEN SANDWICH $12 SHREDDED BUFFALO $12 BACON, PULLED PORK BELLY, CARAMELIZED ITALIAN $13 Good karma never tasted so good! ONIONS, PICKLED RED ONIONS, JAMESON BBQ LETTUCE, TOMATO, SOPO SAUCE, SOPPRESSATA, SPICY CAPOCOLLO, GRILLED CHICKEN, HOUSE BUFFALO SAUCE, PICKLES, BRIOCHE BUN PEPPERONI, MOZZARELLA, HOUSE ITALIAN, BLUE CHEESE SLAW, SPINACH, TOMATO EL GUAPO $12 HOUSE GIARDINIERA, LTO, MAYO, DIJON TURKEY PESTO $13 PEPPERJACK, ROASTED PEPPERS, JALAPEÑOS, THE PICNIC MAPLE FARMS REFRIED BEANS, SOPO SAUCE LEMON CHICKEN CLUB $12 SMOKING GOOSE SMOKED TURKEY, BLACKENED 1-2 PEOPLE $17 2-3 PEOPLE $25 ARUGULA, POACHED TOMATOES, RED ON- DRUNKEN CHEESE CHICAGO CUT $13 SMOKED CHICKEN BREAST, BACON, LETTUCE, CHICKEN SHARE ‘BASKET’ OF OUR SIGNATURE BUTTER- IONS, PESTO, GREEN RANCH MOZZARELLA ON HAVARTI, ARUGULA, CARAMELIZED ONIONS, TOMATO MIXED WITH A LEMON TARRAGON QUESADILLAS $10 CURDS $9 MILK FRIED CHICKEN TENDERS. -
Product List May 2019 Poultry, Meat & Fish
PRODUCT LIST MAY 2019 POULTRY, MEAT & FISH Leathams started by selling meats and today we have a superb range of poultry, meat and fish products specifically for the professional chef. We have fish for all occasions and lots of great raw, cooked, cured and smoked meat and poultry. TOO= To Order Only 2 POULTRY, MEAT & FISH MIN WEIGHT/PACK CASE CODE DESCRIPTION UNIT OF SALE TEMP TOO? SHELF NEW? FORMAT SIZE LIFE BEEF BEE002 Cajun Beef Brisket 1Kg 10 EACH FROZEN 250 BEE200 Chefs Brigade® Roast Beef Thinly Sliced (16-25) 500g 6 TRAY CHILLED 11 BEE201 Pre-Sliced Rare Roast Beef 400g 20 PACK FROZEN 540 BEE400 Salt Beef, Sliced (31-45) 1Kg 4 TRAY CHILLED 16 CHARCUTERIE - ITALIAN Mixed Antipasto (Coppa, Salami Milano & Finocchiona approx. 10 CHA002 slices) 265g 10 PACK CHILLED 85 CHA004 Coppa 250g 12 TRAY CHILLED 60 CHA008 Mixed Antipasti (Prosc, Coppa, Fennel) 65g 15 EACH CHILLED 50 CHA009 N'Duja 500g 10 TRAY CHILLED 40 CHA031 Salami Milano 500g 8 EACH CHILLED YES 60 CHA113 Calabrese Antipasti Copa, Panc & Schi 200g 5 PACK CHILLED 55 CHA117 Salsiccia Piccante 1Kg 6 EACH CHILLED YES 60 CHA202 Charcuti® Mortadella, Sliced (approx. 25 slices) 250g 8 TRAY CHILLED 40 CHA203 Charcuti® Salsiccia Piccante, Sliced (approx. 53 slices) 250g 8 TRAY CHILLED 50 Charcuti® Mixed Antipasti (Prosciutto, Spianata, Milano approx. 12 CHA204 slices) 135g 8 TRAY CHILLED 50 CHA205 Charcuti® Bresaola, Sliced (approx. 7 slices) 70g 8 TRAY CHILLED 50 Antipasti (Salami Milano, Salami Napoli, Prosciutto Crudo, Coppa / CHA213 ave.8 Prosciutto, 12 coppa, 12s. Milano, 12 s. -
Cured and Air Dried 1
Cured and Air Dried 1. Sobrasada Bellota Ibérico 2. Jamón Serrano 18 month 3. Mini Cooking Chorizo 4. Morcilla 5. Chorizo Ibérico Bellota Cure and simple Good meat, salt, smoke, time. The fundamentals of great curing are not complicated, so it’s extraordinary just how many different styles, flavours and textures can be found around the world. We’ve spent 20 years tracking down the very best in a cured meat odyssey that has seen us wander beneath holm oak trees in the Spanish dehesa, climb mountains in Italy and get hopelessly lost in the Scottish Highlands. The meaty treasures we’ve brought back range from hams and sausages to salamis and coppas, each with their own story to tell and unique flavours that are specific to a particular place. 1. An ancient art 4. The practice of preserving meat by drying, salting or smoking stretches back thousands of years and while the process has evolved, there has been a renaissance in traditional skills and techniques in recent years. Many of our artisan producers work in much the same way as their forefathers would have, creating truly authentic, exquisite flavours. If you would like to order from our range or want to know more about a product, please contact your Harvey & Brockless account manager or speak to our customer support team. 3. 2. 5. Smoked Air Dried Pork Loin Sliced 90g CA248 British Suffolk Salami, Brundish, Suffolk The latest edition to the Suffolk Salami range, cured and There’s been a cured meat revolution in the UK in recent years smoked on the farm it is a delicate finely textured meat that with a new generation of artisan producers developing air dried should be savoured as the focus of an antipasti board. -
Meat Curing and Sodium Nitrite
MEDIA MYTHCRUSHER Meat Curing and Sodium Nitrite The use of nitrite to produce cured meats like salami, ham, bacon and hot dogs, is a safe, regulated practice that has distinct public health benefits. However, much confusion and even mythology surrounds nitrite. Being mindful of key words and statistics and providing appropriate context can help reporters improve the accuracy of their coverage and the information that is passed on to readers and viewers. We’ve compiled ten tips to improve accuracy when writing about the use of sodium nitrite in cured meats. #1: Nitrite is not ‘unnatural’. Before the terms nitrate and nitrite are often used refrigeration was available, humans salted and interchangeably, meat companies mainly use dried meat to preserve it. It was discovered sodium nitrite to cure meat, not sodium nitrate. that the nitrate in saltpeter was extremely At the turn of the 20th century, German effective in causing a chemical reaction known scientists discovered nitrite (and not nitrate) as “curing.” Not only did this give meat a was the active form of these curing salts. When distinct taste and flavor, it also preserved it and added directly, rather than as nitrate, meat prevented the growth of Clostridium botulinum, processors can have better control of this which causes botulism. important curing ingredient and more closely manage how much they are adding. Later on, scientists came to understand that nitrate naturally found in the environment #3: Cured meats are a miniscule source of converts to nitrite when in the presence of total human nitrite intake. Scientists say that certain bacteria. -
Weber Grill Magazin 2019
SCHWACHE HITZE – VON 90–160° C MITTLERE HITZE – VON 160–230° C STARKE HITZE – VON 230–290° C Das Geheimnis von köstlich geräuchertem Grillgut Ideal für das perfekte Beer Can Chicken Das perfekte Steak gelingt einfacher als gedacht NR5 2019 WEBER® Magazin Grill On! 1 IMPRESSUM VORWORT HERAUSGEBER Weber-Stephen Products (EMEA) GmbH Franklinstraße 28/29, 10587 Berlin, Deutschland weber.com Geschäftsführer: Hans-Jürgen Herr Verantwortlicher: Henrik John Teamleiter: Ivan Doubell Team: Kathrin Metzler, Erika Dotte, Helen Raison, Isabell Klein, Pia Kromann KONZEPT, DESIGN & PRODUKTION BBE Branded Entertainment GmbH Alexanderstraße 7, 10178 Berlin bbe-group.de CEO: Christian Bracht ZUR AKTUELLEN AUSGABE VON GRILL ON MIT DEN Chefredakteur: Hans Bussert Art-Director: Christian Küpker WillkommenNEUESTEN GRILLTRENDS SOWIE LECKEREN REZEPTEN. Redaktion: Josie Thaddeus-Johns Bildredaktion: Victoria Gisborne-Land, Max Miller Druckvorstufe: Reinhard Hasewend In dieser Ausgabe verraten wir dir, welcher Grill am besten zu dir passt und wie du dein Grillerlebnis Beiträge: Roland Brückner, Sam Coggin, Gabrielle Cox, Rebecca Crawford, Sam Dixon, Sami Emory, Morten Fauerby, Meredith Johnson, noch individueller gestalten kannst. Ganz nach dem Motto: „It’s your taste, It’s Weber.“ Nathan Ma, Jindrich Novotny, Xenia von Oswald, Mike Parker, Magnus Pettersson, Ben Quinton, Julia Sellmann, Ola Smit Weitere Bildquellen: Getty Images, Gräfe und Unzer (GU), Mike Meyer, Stocksy Lass dich von der Vielfalt all der Gerichte, die auf dem Grill zubereitet werden können, inspirieren und überraschen. Ob Steakliebhaber oder Gemüsejunkie, hier ist für jeden Geschmack etwas da- DRUCK bei. Mein persönlicher Tipp: Wer es möglichst praktisch und einfach möchte, erreicht mit unserem Ernst Kaufmann GmbH & Co. KG strombetriebenen Pulse 2000 die gleichen Ergebnisse und den gleichen Grillgeschmack wie mit her- Raiffeisenstraße 29, 77933 Lahr, Deutschland kömmlich betriebenen Grills. -
Guidance for People Avoiding Eggs
GUIDANCE FOR PEOPLE AVOIDING EGGS Effective from: 16/09/2020. The list contains Aldi own label products that are suitable for people avoiding eggs. The products listed do not contain egg or ingredients derived from egg from all avian species. Controls are in place at the manufacturing sites to minimise the risk of cross contamination with egg and egg derivatives. This information is to be used as a guide only; whilst every effort has been taken to complete the list accurately the products may be subject to subsequent changes in allergen information, recipe or supplier. Aldi do not accept liability for the consequences of such changes and advise customers to always check the ingredient list and allergen information on pack on all food and drink at the time of purchase to ensure the product is suitable for your dietary requirements. Products are subject to availability and will not be available in all stores. BARCODE BRAND DESCRIPTION PACK SIZE Frozen Food 4088600206172 Frasers Puff Pastry 1kg 4088600311807 Plant Menu Chana Masala 400g 4088600325675 Inspired Cuisine Chicken & Bacon Pasta 700g 4088600113326 Slimwell Chicken & Chorizo-Style Sausage Paella 550g 4088600107035 Inspired Cuisine Chicken & King Prawn Paella 700g 4088600107028 Inspired Cuisine Chicken And Vegetable Fajita Mix 700g 4088600069920 Inspired Cuisine Chicken Curry With Rice 400g 4088600052762 Inspired Cuisine Chicken Korma 400g 4088600161846 Slimwell Chicken Saag 500g 4088600052755 Inspired Cuisine Chicken Tikka Masala 400g 4088600161853 Slimwell Chicken Tikka Masala -
We're A' Jock Tamson's Bairns
Some hae meat and canna eat, BIG DISHES SIDES Selkirk and some wad eat that want it, Frying Scotsman burger £12.95 Poke o' ChipS £3.45 Buffalo Farm beef burger, haggis fritter, onion rings. whisky cream sauce & but we hae meat and we can eat, chunky chips Grace and sae the Lord be thankit. Onion Girders & Irn Bru Mayo £2.95 But 'n' Ben Burger £12.45 Buffalo Farm beef burger, Isle of Mull cheddar, lettuce & tomato & chunky chips Roasted Roots £2.95 Moving Munros (v)(vg) £12.95 Hoose Salad £3.45 Wee Plates Mooless vegan burger, vegan haggis fritter, tomato chutney, pickles, vegan cheese, vegan bun & chunky chips Mashed Tatties £2.95 Soup of the day (v) £4.45 Oor Famous Steak Pie £13.95 Served piping hot with fresh baked sourdough bread & butter Steak braised long and slow, encased in hand rolled golden pastry served with Champit Tatties £2.95 roasted roots & chunky chips or mash Cullen skink £8.95 Baked Beans £2.95 Traditional North East smoked haddock & tattie soup, served in its own bread Clan Mac £11.95 bowl Macaroni & three cheese sauce with Isle of Mull, Arron smoked cheddar & Fresh Baked Sourdough Bread & Butter £2.95 Parmesan served with garlic sourdough bread Haggis Tower £4.95 £13.95 FREEDOM FRIES £6.95 Haggis, neeps and tatties with a whisky sauce Piper's Fish Supper Haggis crumbs, whisky sauce, fried crispy onions & crispy bacon bits Battered Peterhead haddock with chunky chips, chippy sauce & pickled onion Trio of Scottishness £5.95 £4.95 Haggis, Stornoway black pudding & white pudding, breaded baws, served with Sausage & Mash -
PPI for Meats, Poultry, and Fish
PPI for Meats, poultry, and fish Nov 13, 2019 2 https://www.GetArgon.io 3 PPI (historical) for meats, poultry, and fish PPI or Producer Price Index (also known as wholesale price index) for meats, poultry, and fish. PPI data is normalized with price for 1982 = 100. The PPI value presented here is the average of the monthly value for each year. Includes the following: meats, beef and veal products, fresh or frozen, beef, fresh/frozen variety meats, not canned or made into sausage, made in slaughtering plants, veal, fresh or frozen, not canned or sausage, made in slaughtering plants, beef, fresh/frozen whole/half carcass, not canned or made into sausage, misp, beef, fresh/ frozen, primal and subprimal cuts, made in slaughtering plants, lamb/mutton, fresh or frozen, not canned or made into sausage, made in slaughtering plants, pork products, fresh, frozen, or processed, except sausage, pork, fresh/ frozen, unprocessed, all cuts, except sausage, made in slaughtering plants, pork, processed or cured, not canned or made into sausage, pork, processed or cured, not canned or made into sausage, made in slaughtering plants, pork, processed or cured, not canned or made into sausage, mfpc, pork, sweet-pickled, dry-cured, or dry salt, not canned or made into sausage, mfpc, smoked hams and picnics, excluding canned, made from purchased carcasses, smoked slab bacon, made from purchased carcasses, smoked sliced bacon, made from purchased carcasses, other smoked pork, not canned or made into sausage, made from purchased carcasses, boiled ham, barbecue pork,