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Meat 4 - 7 Fresh, Frozen, Prepared and Manufactured Meat

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Meat 4 - 7 Fresh, Frozen, Prepared and Manufactured Meat PURVEYORS OF THE FINEST YACHT PROVISIONS Suppliers to superyachts globally since 2003 Product Directory ...total provisioning solutions worldwide Contents Meat 4 - 7 Fresh, frozen, prepared and manufactured meat. Superyacht Supplies deliver excellence,whether you Our experience in international logistics within the food Special meats – from Antelope to Wagyu are on the French or Italian Riviera, Sardinia, Corsica, and drinks industry enables us to deliver efficiently and The Netherlands, Germany, Spain & Balearics, economically to other destinations using airfreight out Fish and Seafood 8 - 9 Montenegro, Malta, Greece & Greek Islands, Turkey, of London, the world’s largest cargo hub, with more Fresh, frozen, prepared, smoked and manufactured Egypt, Oman, Dubai, Maldives, Seychelles, Thailand, direct flights and competitively priced routes, important fish and seafood. India, Andaman Islands, Antigua, St Maarten and factors when shipping perishables. Caribbean Islands and beyond*. Fruit and Vegetables 10 - 12 In turn we work closely with established and Fresh, frozen, prepared, dried, exotic, baby, canned etc. We serve the French Riviera using our own fleet of experienced agents in the destination countries to Salads, Nuts, Seeds and Truffles. refrigerated vehicles, also delivering directly to Italy, ensure that your goods are cleared and delivered Sardinia and Corsica and further afield. promptly to your berth or anchorage. Cheese & Dairy 13 - 16 (Butter, Yoghurt, Milk, Ice Cream) Fresh, frozen, prepared and manufactured, UHT and *subject to import regulations branded goods International Foods and Ingredients 17 - 19 (Inc. Indian, Japanese, Oriental, Thai, South African) Pasta, rice, pulses, grains lentils, snails, seaweed, spices. Bread and Baking 20 - 21 Bread, biscuits, flours, mixes, patisserie, sundries, The Mediterranean, Indian Ocean, the complete pastry and canapé products. Colourings, flavourings, gelling agents and molecular gastronomy! Caribbean and Worldwide. provisioning General Groceries and Ingredients 22 - 25 Oils, vinegars, sauces, purées and pastes, pickles, soy, relish and chutneys, crisps, savoury foods, dessert service without products, chocolate, preserves, confectionery, salt & pepper, stock, cereals, and sugar products, compromise Beverages & Soft Drinks 26 - 27 To place an order or to discuss how we can be of service, contact our office on: Coffee, tea, and speciality teas. Canned drinks, juices, squash, water telephone Fine Wines, Spirits, Beers and Cigars 28 - 29 UK +44 (0) 1964 536668 Fine and vintage wines, whiskies, cognac, beers and lager, water, smoking, cigars and equipment. facsimile +44 (0) 1964 536669 Toiletries and Interior Supplies 30 - 31 Jo Malone, Abahna, Bvlgari, L’Occitane, Molton Brown, e-mail Bespoke Linen, China, Newspapers, Books, Magazines, [email protected] Flowers, Catering Supplies. web Janitorial Supplies 32 - 33 www.superyachtsupplies.co.uk Cleaning products, disposable products, and celebrations. Terms and Conditions 34 - 35 2 3 Meat SCOTCH AND BRITISH BEEF U.S. BEEF GAMMON & HAM We offer a full range of cuts. Below is a small selection. All our Tender, juicy and beautifully marbled, U.S. beef from ‘grain beef is traditionally dry aged for a minimum of 21 days and is –finished cattle, is recognised worldwide for its succulence Gammon steak - Horseshoe 6oz, 8oz Osso Buco 10oz the finest available. and flavour. Boned and rolled Sliced Ham Hock Whole Hams Fillet of beef whole - Larder trim Rib of Beef - five rib Top Sirloin centre cut Rump (+/- 3kg) Beef Short Ribs Fillet beef centre - Larder trim Rib of Beef boned and rolled Ribeye, Lip off (+/- 5kg) Ribeye on the bone (Cote-de-Boeuf) Sandridge Farm hams Fillet steak medallion Rib Eye roll - whole Tenderloin, chain off (+/- 2.5kg) Bavette Flank Steak The Brumham Fillet Steak on bone (9oz) Rib Eye steak Striploin (+/- 5kg) Bavette de Aloyau – starts its long maturation as a dry cured ham and then goes into a Fillet steak - special trim Rump Cap Steak darker mood with molasses and juniper to finally emerge about eight Fillet steak standard Rump Joint Boneless approx. 3 kilo months later with a coal black rind hiding its ruby red centre. Fillet steak tournedos Sirloin steak on the bone 12oz LAMB The Devyses Blade of beef - Larder trim Sirloin steak -special trim We favour Lamb raised in Cornwall. By dry ageing our lamb for – with its strong brewing connection, no surprise to find the rich Chuck Diced Striploin -short cut 5/6 days we ensure our Lamb has the finest appearance and flavour of the hops coming through. Chateaubriand Topside rolled eating qualities. The Trubridge Cote De boeuf – a drycure, rare nowadays because of the time it takes and the Rack French trim 3, 6, 7 and 8-rib Leg - whole weight losses, similar to York Ham, preferred by those with a delicate We source our beef from the Highlands of Scotland and the South Mini-rack French trimmed 4 ribs Leg haunch on - boned and rolled palate. West of England because these are areas with vast green clean Whole saddle - b/end and s/loin Leg Noisette 10-12oz The Chipnam pastures far from industry with pure spring water where the large Cutlets French trimmed - 2-3oz Shank – a traditional ham that has a deep pink colour and is firm when cut. herds are reared with expert care from selection in conception Best end - whole Shoulder - boned Its full flavour made it the favourite dish on the farmhouse table at Harvest Suppers. through to slaughter. Chump 7oz Shoulder Noisette Three things are essential in the rearing of the best beef; Cannon - larder trimmed Diced The Golden Rind – a ham naturally smoked over oak and beech sawdust for 2 to 3 days environment, welfare, and using only selected suckler herds. Diet Pencil Fillet Minced recreating the essence of Farmhouse Inglenook Smoking. and welfare have the greatest influence on eating quality. Kleftico - shoulder Definition of suckler herds: The majority of beef eaten in the UK and on the Continent is dairy beef – We have long since thought that Cornwall and Devon are the perfect that is to say a by-product of the dairy industry where cows must calf each places to grow lamb; granite based pasture is a haven for natural wild ENGLISH PORK year to produce milk for human consumption. Suckler herds are specially herbs to grow. The slightly warmer climate and clean air due to the Free range and rare breed pork, from Suffolk and Lincolnshire; bred cattle for beef where the herd run together and the young calf suckle from their mothers milk as nature intended. lack of road pollution and wonderful sea breezes helps to develop the versatile and cost effective. natural flavour, and the rugged but non-mountainous terrain mean that the lambs are worked enough so as to reduce unwanted fat but Baby back ribs of pork Pork loin steaks 6oz, 8oz WAGYU not so much as to create too much muscle. Belly pork- whole Pork medallions 3oz Pork tenderloin The “Caviar” of Beef. Arguably the very best beef in the world. (farmed and free range) Leg of pork - boneless weight Short loin of pork - boned and rolled The meat from these extraordinary breeds of cattle is heavily Leg of pork continental Short loin of pork - whole and free range We supply our meat fresh, specially selected marbled with fat, giving it a luxurious and unctuous flavour and VEAL Pork BBQ rib 8oz Whole leg of pork -boned and rolled texture. Graded by Marble Score, Marble Score 9 being the Succulent Dutch milk fed veal full traceability and a consistently by experienced buyers to ensure the highest Pork chops T-bone style 6oz, 8oz Suckling Pig - to order highest grade readily available and the most popular amongst great taste. Animal welfare is key in both rearing, transporting Pork collar - whole quality standards with full traceability. All our private clients, offering the highest degree of marbling. and slaughtering of this outstanding meat. Pork cutlet French trimmed 8oz, our meats can be supplied cut, prepared also free range Fillet chain off available in Striploin available in Fillet Osso Buco middles and packed to your individual requirements Marble Score 4-5, 6 & 9 Marble Score 4-5, 6 & 9 Escalopes veal 6-7oz - ex cushion Striploin – just ask. Rump Cap (Picanha) Ribeye available in Loin - boned and rolled Tenderloin Flank Steak (Bavette) Marble Score 4-5, 6 & 9 Loin - ex kidney Cheeks PORK - spanish Short Ribs Loin Noisette 6oz Shin Pata Negra Iberico - Boneless ½ loin Castilla y Leon, Belly - bone in +/-5kg Our meat is prepared in an export approved Rack Topside The legendary Wagyu beef, called Kobe beef when born and raised T-bone chops 10oz Diced veal Pata Negra Iberico - Boneless collar Castilla y Leon, Neck - boneless facility enabling us to provide the necessary in the Kobe prefecture in Japan, is arguably the very best beef in Cannon 5oz Veal bones Aguja +/- 2.5kg Pata Negra Iberico -Presa, +/- 1.3kg Castilla y Leon Suckling Pig - 3-7kg export certification as required. the world. Heavily marbled, the meat is sublimely tender with a Cushion deeply satisfying, luxuriously rich flavour. Pata Negra Iberico, Secreto Ancient Wagyu bloodlines are crossed with, typically, Aberdeen The Source - The English veal market cannot supply anything We offer a full range of Kosher Meat, Halal Angus cows and the offspring are finished on a specially developed but the very smallest quantities and Britain now imports 99.4% The two main types of Spanish cured hams are Serrano “white hoof” grain mix diet for about 400 days. All Wagyu beef is graded Meat and produce. of it’s veal. We looked into where we could source veal ethically (pata Blanca) - and Iberian “black hoof” (pata negra or iberico). according to strict criteria. The colour of the meat and fat and the and with consistent taste. France have banned ageing veal or These two types have distinct aroma, flavour and colour.
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