February 2012: Issue 19

Ideas and Offers Some simple ideas to increase Tough times call for your spring time sales super savings Speciality Dry Cured Smooth Wall Unbeatable deals Foil with lids on firm favourites in this months issue of Prime Cuts. Look inside for offers on... • Vacuum Pouches • Dalwrap Smoky BBQ Black • Stacking Trays Ribs Pudding • Clothing • Knives Pork & Beef • Sauces • Mixes

Faggots click on www.dalziel.co.uk today! To see all the fantastic products Dalziel has to offer Contact your local Dalziel representative for more information Lifting the lid on great profits... Ideas great looking smooth wall foils! Smooth Move... Customer demand for convenient quick and easy cooking has never been higher and many are seizing the opportunity to access this market. Kitchen ready meat products, marinated steaks and stir frys can be the fastest growing sale for any but do not under estimate the importance of proper presentation and packaging. Smooth wall foils with lids provide an ideal, easy answer. Exceptional quality, exceptional visual appeal and an ideal cooking medium.

Packaging has an important role in selling convenience meat products. When the consumer takes your product home it must look as good as it did in your counter. Meatballs in Italian sauce Smooth wall foils delivering the solution.

Chicken in a Lemon & Coriander sauce Lemon & Pepper Pork Roast Marinated Pork Loin Steaks

Beef Bourguignon Smoky BBQ Ribs Faggots Great savings Offers all wrapped up! Seal the

Vacuum £ Savings! PoucheS Per 1,000 150x200 £12.30 with Vacuum 150x250 £15.38 160x300 £19.68 pouches 200x200 £16.40 200x250 £20.50 200x300 £24.60 250x300 £30.75 300x350 £43.05 Fresh, fast and easy, 300x400 £49.20 the ever popular vacuum 350x450 £64.58 pouches give you and your customers the convenience 400x500 £82.00 and look you demand. * Other sizes available. Dalwrap “DALWRAP is designed to wrap completely around the meat product for a perfect presentation from a quality butcher who really cares.” LIST PRICE £29.25 PER BOX .00 per box OFFER PRICE £25 The perfect cure Ideas for flagging profits! Bring home Maple Dry Cured Bacon the Bacon... Butchers are renowned as the premium purveyors of meat, and bacon should be a profitable part of your premium offering. Dry curing is simple and gives you complete After step 2 simply add maple control over the quality of your product. As no water is added when dry curing, syrup to the pork lion at 50g/kilo of meat no water escapes when cooking and your customer has a better eating experience. and rub evenly. Then continue with step 3 of the dry curing guide. Add more value to Step 2: Blackened Dry Cured Bacon your bacon simply by…. • Add Lucas Easi-cure Sweet to meat at 50g/Kilo. Ensure the cure After step 2 simply add black treacle to Ingredients: is distributed evenly, particularly the pork lion at 50g/kilo of meat and in pockets and cavities. rub evenly. Then continue with step 3 of the • Boneless Pork Loins dry curing • Lucas Easi-cure Sweet guide. • Maple Syrup / Black Treacle Step 3: / Verstegen La Spezia • Vacuum pack meat. Allow to cure one day per half inch (13mm) thickness of meat, plus two days. Store Step 1: at 2ºC-4ºC. Turn every two days. Apply date • De-bone and trim sticker for records. loin and belly. Herby Dry Cured Bacon

After step 2 simply add Verstegen La Spezia to the pork lion at 10g/kilo of meat and rub evenly. Then continue with step 3 of the dry curing guide. Products we all love at Offers prices that are perfect. 904 Stacking Tray 600x400x145mm list price £19.95 An offer that really .50 offer price £15 905 Stacking Tray 600x400x225mm stacks up! list price £23.61 .00 Space saving value that makes offer price £18 906 Stacking Tray the most of what you’ve got! 600x400x300mm list price £28.97 Available in a wide range of .00 different sizes and colours to suit offer price £22 almost every product and storage 957 Stacking Tray requirement, our stacking trays 415x315x115mm have never been list price £8.42 better value. .50 offer price £6 Easy clean, ultra 958 Stacking Tray durable and 415x315x210mm ever popular. list price £11.45 Don’t miss out! .00 offer price £9 *many other container and stands available at great prices.

Looking PLA STIC good... 6˝HAN DLE Boning .00

OFFER PRICE £8 kniFe LIST PRICE £9.35

1 Trilby + 1 Nylon Apron PLA STIC + 1 White Polycotton Coat 10H ˝AN DLE .00 Steak .00 ONLY £25 OFFER PRICE £18 LIST PRICE £34.26 kniFe LIST PRICE £21.55 Set your sales alight Ideas with our red hot ideas! Smokey BBQ Pork Ribs Give your customers that little bit extra. Fast, easy and truly delicious, this pre-cooked dish is sure to delight everyone with more meat for your customers and more profit for you!

• Pork Belly King Ribs • Verstegen Smokey BBQ Sauce • MRC Smokey BBQ Glaze

Step 1: Step 2:

• Using a fresh belly • Pre-season the ribs using of pork. Remove the MRC Smokey BBQ Glaze tail end, then cut in at 50g per 1kg of meat. half lengthways and remove all rind. Cut into individual ribs.

Step 3: Step 4:

• Place pre-seasoned ribs in • Once cooked place the BBQ a suitable nalophan cooking ribs in the fridge until fully bag and secure tightly with chilled. Once chilled take out Step 5: string. Cook the ribs in the of the cooking bag and place ham boiler at 95°c for approx into a suitable display tray. • Serve from counter into the smooth wall 1 hour until ribs reach an Then cover the ribs with the foil trays with lids for the consumer to internal temperature of 85°c. Verstegen Smokey BBQ sauce. transport home and cook.

Farmhouse Style Slices Coming in all shapes and sizes but always tasting delicious, our fabulous recipe is sure to delight around the country.

• Imperial Black Pudding Mix 2.4kg Step 1: • Water 5.4kg • Add the dried diced • Pork Fat (Minced or Diced) 900g apple to imperial black pudding mix. • Dried Diced Apple 225g Then add water and mix well. Allow to soak for 30 minutes.

Step 2: Step 4: • Add the pork fat to black Step 3: • Once fully chilled slice into suitable portions pudding mix and then vacuum pack. and mix well. • Then place whole mixture into a foiled roasting tin, Cooking Guide: thickness should be no more than Cook in a pre heated oven at 180°C. Cook until 2” thick, and cook. you reach an internal temperature of 75°C. Once cooked cool down as soon as possible. Sauce, sauce, ... Offers we’ve got it all! Try something new from Verstegen Choose from: Simply order any 3 items from the list of • Caribbean Marinade • Chinese Plum Marinade the 7 most popular sauces & marinades • Italian Herb and Tomato Sauce • Lemon and Coriander Sauce and get another free! • Piri Piri Sauce • Stroganoff Sauce • Smokey BBQ Sauce 3 BUY * get 4th FREE *Lowest price product free

BUY get 4th3 Get more bangers * for your bucks FREE If you haven’t already tried Butchers Classic sausage mix, now’s the time with our money saving offer. Butchers classic mixes are made from bread Rusk to give a more

traditional sausage texture. • Beef • Pork & Chive Butchers Classic mixes are also • Cranberry & • Pork & Cracked Rosemary Mix Black Pepper free from MSG and meet 2010 • Cumberland • Pork & Leek salt reduction guidelines. Simply • Lamb & Mint • Pork & Onion • Lemon & Herb • Sweet Chilli buy 3 Butchers Classic Sausage • • Tomato mixes and get a fourth free. • Pork

*Lowest price product free Last but not least two outstanding hearty family favourites, exceptionally popular with consumers and delivering attractive profit for the retail butcher. For those who have not yet tried them a reminder on Ideas the easy step by step guides for meatballs and faggots. Pork and Beef Meatballs • Pork trim (90vl) 2.276Kg • Beef trim (70vl) 1.130Kg • Cold water 0.680Kg • Lucas binder mix 0.454Kg • Verstegen Italian Herb and Tomato Sauce 1.6Kg

Step 1: Step 2:

• Mince the meat through a • Gradually add water and coarse plate, place into mixer. mix until absorbed. • Add meatball mix and blend. • Re-mince through a 5mm plate.

Step 3: Step 4:

• Form into 20 – 30g • Place into a meatballs using a suitable oven or no. 30 Bonzer scoop. microwave tray. • Add Verstegen Step 5: Italian Herb and Tomato Sauce. • Garnish with Verstegen Del Mondo La Spezia and seal.

Faggots - spicy country meatballs in onion Whatever you call them they are delicious and with Amasal faggot mix you will achieve a succulent meatball with a rounded sage and onion flavour. • Pigs 0.454 Kg • Pork meat 65 vl 1.362 Kg • Pigs heart 0.227 Kg • Pigs lites 0.227 Kg • Amasal faggot mix 0.992 Kg • Water 1.278 Kg

Step 1: Step 2:

• Assemble the ingredients as • Add Amasal Faggot mix stated in the recipe. Mince the and mix well. meats through a 5mm plate. • Then add water and mix until all the water has been absorbed.

Step 3: Step 4:

• Form into balls of • Make up some cold water gravy mix desired size and (Lucas Kitchen Gravy Mix p/n 62092), weight, then place then pour the gravy over the faggots. Step 5: into suitable foil trays. • Place in the oven at 150°C and cook to an internal temperature of 72°C. • Faggots would normally be eaten hot with • Cool and store under refrigeration. , mashed potatoes and gravy.

All offers running till the 2nd of March 2012

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