Roast buying guide This guide contains information on the range of roasting joints available from Brakes, with some added information to help you choose what will suit you and your customers best. Beef Joints
Pork Joints
We have a wonderful selection of prepared beef joints to suit every need. The best selling beef joints are topside and silverside, which offer great value for money. For a point of difference, try serving a roasted sirloin or bone in rib.
Pork has seen a resurgence in recent years due to its fantastic value for money. Pork loin is wonderful roasted, or try cooking pork belly slowly for a superb texture. Gammon makes a tasty alternative, whilst offering a cost saving compared to traditional pork joints.
Lamb Joints Lamb is still a popular feature for Sunday roasts, as customers see it as an occasional treat. Lamb leg is the best seller, but shoulder can make for a tasty and great value alternative.
Turkey/Chicken Turkey butterfly is a great joint as it is only breast meat and completely boneless which makes it so convenient for chefs. For added theatre, a turkey crown is perfect to slice in front of customers. Oven ready chickens can be used instead of turkey if preferred.
Why buy Brakes?
Sirloin or Striploin
We offer a comprehensive selection of ready cooked roast chicken and turkey ideal for pubs wanting a roast offer 7 days a week with no waste.
Neck
Chuck & Blade
Forerib
Thin Rib Thick Rib (5 bones) (5 bones) Shin
Rump
Fillet
Topside & Silverside
Hindquarter flank
Brisket
Leg
The perfect roast. When roasting start off in a very hot pre-heated oven at 220˚C for the first 20 minutes, then turn the oven down to 180˚C for the remainder of the cook time.
Neck
Best End /Rack
Loin
Chump /Rump
Shoulder
Breast
Leg
To ensure the moistest and most tender results always rest your roast for a minimum of 20 minutes prior to serving. For the perfect roast use a temperature probe and remove your joint from the oven at the temperatures below. (These temperatures allow for a minimum 20 minute rest time.) Beef, Lamb Very Rare
45˚C
Rare
50˚C
Medium
60˚C
Well Done
70˚C+
Pork, Chicken & Turkey Fully Cooked Through
73˚C
Portion Size Allow approx 100-120g of meat per serving.
Shank
Loin
Chump
Shoulder
Picnic
Spare Ribs
Leg Belly
Hock
Did you know? Carvery is a great way of encouraging footfall, as customers know they’re going to be paying a set price and the theatre of a carvery is sure to attract more customers. The best selling carvery joints are turkey butterfly, gammon joint, and beef topside, and we also offer a vegetarian option.
Roast buying guide Brakes beef Code
Description
Pack Size
Weight
MBG Number
Frozen
Chilled
Scotch
British
21 day aged
Red Tractor
Great for Carveries
Average cooked Yield % of Raw Weight
Cook from Frozen
Approx Cooking Time per kilo (to medium for Lamb & Beef) @180˚C
C 71581
Birchstead British Beef Whole Striploin
1
5-7kg
115
•
•
•
•
72%
27min
C 70867
Birchstead British 1/2 Beef Striploin
2
2.5-3.5kg
115
•
•
•
•
72%
27min
C 71594
Prime Meats Beef Whole Striploin
1
4-6kg
115
•
72%
27min
C 70868
Prime Meats Beef Striploin
2
2.5-3.5kg
115
•
72%
27min
C 15795
Prime Meats British Beef Rib Joint (Boneless)
1
4-6kg
1326
•
72%
30min
•
•
C 70878
Birchstead British Beef Forerib (Boneless, tied)
1
4-6kg
1326
•
•
•
•
C 70879
Birchstead British Carvery Forerib (Part boned, rolled & tied)
1
4-6kg
1322
•
•
•
•
C 71596
Prime Meats Beef Rib Eye Rolls
2
1.5-2.5kg
133
•
C 23218
Birchstead Beef Topside (Netted)
1
2.6-4kg
1057
C 74627
Birchstead British Beef Topside (Boneless, netted)
1x3
4-7kg
105
•
C 71570
Prime Meats Scotch Beef Topside
1
2.6-4kg
1057
•
C 16809
Prime Meats British Beef Topside (Rolled with added fat & tied)
1
3-4kg
1057
•
C 71288
Prime Meats Beef Topside (Tied)
1
2.6-4kg
1057
•
1057
C 74193
Prime Meats Beef Topside (Tied)
1
2.5-4.5kg
F 30359
Brakes Beef Topside Joint (Netted)
1
4.25kg
C 15820
Prime Meats British Rump Joints (Bulk pack)
3
4-7.5kg
111
•
C 16803
Prime Meats Beef Top Rump (With added fat & tied)
1
3-4kg
1067
•
C 16824
Prime Meats British Beef Silverside (Rolled with added fat and tied)
1
3-4kg
1077
•
C 84345 Prime Meats Beef Silverside (Rolled & netted)
1
2.6-4kg
1077
•
C 70880 Prime Meats British Beef Briskets (Rolled and tied)
2
1.5-2.5kg
1357
•
1x2
1.5kg
F 32522
Brakes Beef Roasting Joints (Formed from selected cuts with added water)
•
•
•
• •
•
• •
•
•
•
•
•
•
•
72%
30min
•
64%
30min
72%
30min
•
70%
30min
•
70%
30min
•
70%
30min
•
70%
30min
•
70%
30min
•
70%
•
70%
Recommended for Slow Cooking @140˚C
30min •
70%
30min 30min
70%
60min/ Kilo
66%
60min/ Kilo
66%
60min/ Kilo
66%
60min/ Kilo •
165min (Total)
Roast buying guide Brakes lamb, pork & gammon range Code
Description
Pack Size
Weight
MBG Number
1.4-2.2kg
2052
Frozen
Chilled
British
•
•
NZ
Red Tractor
Great for Carveries
Average cooked Yield % of Raw Weight
•
•
68%
Cook from Frozen
Approx Cooking Time per kilo (to medium for Lamb & Beef) @180˚C
Recommended for Slow Cooking @140˚C
LAMB C 71543
Prime Meats Welsh Lamb Carvery Leg
1x1
C 71542
Prime Meats Welsh Lamb Leg (Boneless, banded)
1x1
1.4-1.8kg
2056
•
•
•
•
73%
30min
C 71541
Prime Meats Welsh Lamb Leg (Boneless, banded)
1x1
1.8-2.4kg
2056
•
•
•
•
73%
30min
C 71545
Prime Meats British Lamb Legs (Boneless, tied)
4x1
2.2kg ave
2056
•
•
•
•
73%
30min
C 71289
Prime Meats New Zealand Lamb Legs (Boneless, tied - previously frozen)
1x2
850g-1.8kg
2056
•
•
73%
30min
F 31322
New Zealand Lamb Legs (Short cut)
6-8 per case
1 x 23kg
73%
30min
C 74589
Prime Meats Welsh Lamb Shoulder (Boneless, tied)
1x1
1.8-2.5kg
2226
35min
55min/Kilo
C 15916
Prime Meats West Country Lamb Shoulders (Boneless, tied)
1x4
2-2.5kg
2226
35min
55min/Kilo
F 32523
Brakes Boneless Lamb Roasting Joints (Lamb leg 85% meat with added water)
1x2
1.5kg
•
•
• •
•
•
•
68%
•
•
•
•
68%
•
25min
•
120 mins (Total)
PORK & GAMMON C 70888
Prime Meats British Pork Loin (Boneless)
1x1
5-7kg
3076
•
C 72012
Prime Meats Pork Loin (Boneless, rindless)
1x1
4.6-6.1kg
3106
•
C 71533
Prime Meats British Pork Leg (Boneless)
1x1
4.5-7.5kg
3056
•
C 72011
Prime Meats Pork Leg (Boneless, rind on, scored & tied)
1x1
4.5-7.5kg
3056
•
C 84362
Prime Meats British Pork Shoulder (Boneless, tied)
1x1
3-4.5kg
3166
•
•
•
C 15904
Prime Meats British Pork Shoulder Roasting Joint (Boneless in roasting bag)
1x1
1.8-2.2kg
3187
•
•
•
C 15754
Prime Meats British Stuffed Pork Belly (Rolled & tied with pork, sage & onion stuffing)
1x1
1.9kg ave
•
•
•
C 71535
Prime Meats British Pork Belly (Boneless)
1x2
1.2-2kg
314
•
•
C 74702
Prime Meats British Pork Belly Squares (Rind on - scored)
5x2
300-400g
314
•
•
F 32524
Brakes Boneless Pork Roasting Joint (Whole muscle pork loin 85% meat with added water)
1x2
1.5kg
C 15808
Prime Meats British Outdoor Bred Gammon Joint (Unsmoked, rind on, boneless, tied)
1x1
7-10kg
7036
•
C 70117
Prime Meats Gammon Joint (Rind on, boneless, tied)
1x1
8-11kg
7036
C 15430
Prime Meats Gammon Half Joints (Rind on, boneless, netted)
1x2
3-5kg
7036
C 15553
Prime Meats Gammon Quarter Joint (Rind on, boneless, netted)
1x1
2-2.5kg
7036
•
Hints & Tips For perfect crackling, score the skin well then pour over boiling water to scald the skin. Pat dry, rub with oil and salt and then roast.
•
•
•
•
70%
45min
•
70%
45min
•
68%
45min
•
68%
45min
•
65%
45min
60min/ Kilo
65%
45min
60min/ Kilo
65%
45min
60min/ Kilo
•
65%
50min
•
65%
50min
•
•
• •
•
120 mins (Total)
•
73%
50min
•
•
73%
50min
•
•
73%
50min
73%
50min
Roast buying guide Brakes chicken, turkey & duck range including ready cooked roast options Code
Description
Pack Size
Weight
MBG Number
Frozen
Chilled
British
Red Tractor
Great for Carveries
Average cooked Yield % of Raw Weight
Cook from Frozen
Approx Cooking Time per kilo (to medium for Lamb & Beef) @180˚C
TURKEY & CHICKEN F 2918
Oven Ready Chickens
1 x 10
1.1kg
•
80%
50min
F 2922
Oven Ready Chickens
1 x 10
1.3kg
•
80%
50min
F 2924
Oven Ready Chickens
1x8
1.6kg
•
80%
50min
F 4323
Oven Ready Chickens
1x1
2.3kg
80%
50min
C 74033
Prime Meats British Chicken Oven Ready
1x5
1.5-1.7kg
6002
• •
•
•
80%
50min
C 70954
Prime Meats British Chicken Oven Ready
1x5
1.36-1.47kg
6002
•
•
•
80%
50min
F 3056
Brakes Turkey Breast (88% meat with added water) Skin on in roasting bag.
1x1
2.72kg
•
74%
•
210min Total
F 32526
Brakes Boneless Turkey Roasting Joint (85% meat with added water) Skin on in roasting bag
1x2
1.5kg
•
74%
•
165minTotal
F 4023
Brakes Easy Carve Turkey Breast (83% meat with added water) Skin on in roasting bag
1x1
4kg
•
72%
•
165minTotal
F 3060
Brakes Turkey Breast & Thigh (88% meat with added water) Skin on in roasting bag
1x1
2.72
•
72%
•
210min Total
F 6371
Brakes Turkey Breast Roast (84% Meat with added water)
1x1
1.5kg
•
75%
•
180min Total
C 71522
Prime Meats British Turkey Breast (Single whole lobe, skin on)
1x1
2kg (ave)
C 70957
Prime Meats British Turkey Butterfly Breast (Skin on)
1x1
4.75-5.25kg
C 70942
Prime Meats British Boneless Turkey Breast & Thigh Roll (Skin on)
1x1
5-7kg
C 70956
Prime Meats British Turkey Crown
1x1
7-9kg
654
8002
658
•
•
•
•
86%
50min
•
•
•
•
86%
50min
•
•
•
•
72%
45min
•
•
•
•
52%
35min
•
•
72%
20min
72%
20min
OTHER ROASTS C 22811
Prime Meats Gressingham Duck Oven Ready
1x1
2.2-2.4kg
F 30024
Oven Ready Ducks
1x6
2.8kg
•
Roast buying guide Brakes chicken, turkey & duck range including ready cooked roast options (contd) Code
Description
Pack Size
Weight
Frozen
Cook from Frozen
Approx Cooking Time per kilo (to medium for Lamb & Beef) @180˚C
READY COOKED CHICKEN & TURKEY F 32401
Brakes Roast Chicken Fillets (Skin on)
1 x 18
125g (ave)
•
•
40min Total
F 2225
Brakes Roast Half Chickens
1 x 12
285-340g
•
•
25min Total
F 1068
Brakes Cooked Suprêmes of Chicken (Pasteurised)
1 x 10
142-170g
•
•
25min Total
F 2012
Brakes Cooked Chicken Breast Quarter
1 x 16
255-310g
•
•
25min Total
F 30136
Brakes Cooked Chicken Breast Quarter
1 x 22
285g-345g
•
•
35min Total
F 2005
Brakes Cooked Chicken Quarters (Breast & Leg)
1 x 18
140-200g
•
•
25min Total
F 2007
Brakes Cooked Chicken Quarters (Breast & Leg)
1x8
200-255g
•
•
25min Total
F 2008
Brakes Cooked Chicken Quarters (Breast & Leg)
1 x 12
255-310g
•
•
25min Total
1 x 20
395-455g
•
•
25min Total
F 30150 Brakes Cooked Chicken Halves F 3064
Brakes Roast Turkey Breast (100% meat, formed from selected cuts of turkey breast)
1
3.17kg
•
Slice & Reheat
F 30311
Brakes Cooked Turkey Breast Saddle (Whole skin on boneless turkey butterfly, 110g meat/100g of final product)
1
3.5kg
•
Slice & Reheat
F 2050
Brakes Cooked Turkey Breast (80% meat, reformed with added water & vegetable protein)
1
2.72kg
•
Slice & Reheat
Enterprise House, Eureka Business Park, Ashford, Kent, TN25 4AG tel: 01233 206000 brake.co.uk Part of the Brake Bros Ltd. Registered office as above. Registered in England 02035315 BRA 755