Roast buying guide. Why buy Brakes? Did you know?

Roast buying guide This guide contains information on the range of roasting joints available from Brakes, with some added information to help you choo...
Author: Fay Benson
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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