U.S.A. frozen turkeyfiles.ctctcdn.com/5e4e37a9001/ce5ffc5c-2f02-4c09-a330... · 2015-08-12 ·...
Transcript of U.S.A. frozen turkeyfiles.ctctcdn.com/5e4e37a9001/ce5ffc5c-2f02-4c09-a330... · 2015-08-12 ·...
1
U.S.A. frozen turkey with neck & giblets
(Brand: Norbest)
Frozen OR
Defrosted, plain OR
Defrosted, marinated OR
Defrosted, stuffing of your choice, plain or marinated
Stuffing sold separately
8-10 lbs10-12 lbs12-14 lbs14-16 lbs16-18 lbs18-20 lbs20-22 lbs
$48/pc$56/pc$64/pc$72/pc$80/pc$88/pc$96/pc
Approx. Weight Available
Price
U.S.A. bone-less turkey breast, defrosted
Single breast, skin-on, netted, plain OR marinated
Single breast,skin-off, netted, plain OR marinated
Double breast,skin-on, netted, plain OR marinated
Double breast,skin-off, netted, plain OR marinated
4 1/2 lbs
9 lbs
Approx. Weight Available
Price
$26 / kg
$29 / kg
$26 / kg
$29 / kg
Singapore does not permit the import of fresh turkeys therefore ours are imported frozen from USA. The Norbest brand is known in Singapore for its tender and tasty turkeys. Norbest also brines its turkey to improve its juiciness.
Turkeys, geese and ducks are best served freshly roasted, hot from the oven. It is not recommended to re-heat or re-roast poultry products. Let us help with the de-frosting, marinating and/ or stuffing so all you have to do is pre-heat your oven to 160°C and roast it according to our cooking suggestions.
Our cooking suggestions may be found on the last page of the catalogue.2 3
Our turkeys are imported
from the U.S.A.
Norbest brines its turkey to improve its juiciness
huber’shome-madecipolatasto go with yourchristmas roast
Pork cipolata, raw, freshAvailable from 22nd to 24th Dec.While stocks last.
Veal cipolata, cookedWith a hint of lemon
Italian pork cipolata, cookedWith garlic and fennel
Chicken cipolata, cooked, (NO PORK) With chopped parsley
30-35 gm/pc
Approx. Weight Available
Price
$26 / kg
$28 / kg
$24 / kg
$20 / kg
gooseU.S.A. frozen goose
with giblets
Frozen OR
Defrosted, plain OR
Defrosted, marinated OR
Defrosted, stuffing of your choice, plain or marinated
Stuffing sold separately
8-9 lbs $38/kg
Approx. Weight Available
Price
duckchoice ofHUBER’Shome-madestuffing
U.S.A. FROZEN DUCK WITH GIBLETS
Frozen OR
Defrosted, plain OR
Defrosted, marinated OR
Defrosted, stuffing of your choice, plain or marinated
Stuffing sold separately
5-6 lbs $19/kg
Approx. Weight Available
Price
Our cooking suggestions may be found on the last page of the catalogue. 5
Chestnut stuffing, raw
Sage stuffing, raw
Chicken and mixed mushroom stuffing, raw, (NO PORK)
Apple & pecan stuffing, raw
600 gm/pc$16/pc
$19/pc
Geese and ducks are best served freshly roasted, hot from the oven. It is not recommended to re-heat or re-roast poultry products. Let us help with the de-frosting, marinating and/ or stuffing so all you have to do is pre-heat your oven to 160°C and roast it according to our cooking suggestions.
Our cooking suggestions may be found on the last page of the catalogue.
From left to right: Chestnut stuffing, sage stuffing & chicken and mixed mushroom stuffing.
Home-made with our traditional recipes that
have delighted customers for many years.
Chestnut stuffing, raw: Made with veal, pork, chestnuts, celery, raisins, cognac, etc.
Sage stuffing, raw: Made with veal, pork, fresh sage and other fresh herbs, celery, breadcrumbs, etc.
Chicken and mushroom stuffing, raw (NO PORK): Made with chicken, fresh button mushrooms, morels, cepes, brioche, etc.
Apple & Pecan stuffing:Made with apples, pecans, pears, raisins, brandy, duck fat, orange zest, etc. with a hint of cinnamon
Home-made with our traditional recipes that have delighted customers for many years
Make a sparkling drink with Darbo
Elderflower syrup, sparkling
water, frozen berries andmint leaves
ham
Smoked ham, bone-in, skin-on, cooked
Honey baked ham, bone-in, skin-off, glazed with honey, cooked
6.5 – 7.5kg
Approx. Weight Available
Price
$28/kg
$30/kg
bone-in ham
semi-bone ham Smoked ham, semi-bone, skin-on, knuckle bone-in, cooked
Honey baked ham, semi-bone, skin-off, knuckle bone-in, glazed with honey, cooked
Glazed ham hock, bone-in, skin-off, cooked
4.5 – 5.5kg
900g to 1.3kg
$31/kg
$33/kg
$23/kg
bone-less ham Kurobuta ham, bone-less, skin-off, fat-on, cooked, round shape
Premium cooked ham, bone-less, skin-off, little fat on
Premium smoked ham, bone-less, skin-off, cooked
Premium honey baked ham, bone-less, skin-off, glazed with honey, cooked
Premium smoked turkey ham, bone-less, skin-off, cooked
2.5 – 3kg
1.3 – 1.5kg OR2.8 – 3kg
1.9 – 2kg
$43/kg
$35/kg
$38/kg
$43/kg
$46/kg
Saltedgammon ham
To order. Uncooked, netted.Mildly salted and do not require soaking in water.
Download cooking instructions to the Gammon ham from our website or pick
up a copy from our shop.
Bone-in, skin-on
Bone-in, skin-off, minimum 0.5cm fat on
Bone-less, skin-on
Bone-less, skin-off, minimum 0.5cm fat on
4 – 7kgincrements of 500g
2.5 – 5.5kgincrements of 500g
$26/kg
$28/kg
$28/kg
$30/kg
All our hams are made in-house using
chilled pork flown-in from
AustraliaRyan Huber and his team produce an excellent variety of cooked and
uncooked hams. Skin-on hams can be re-heated with its skin on. You may also
remove its skin (but keep the fat on) if you are doing your own glaze like honey,
pineapple, brown sugar, etc.
French duck breast, frozen
Hungarian whole duck liver, frozen
Hungarian whole goose liver, frozen
Hungarian duck liver escalopes/slices
Leo’s Duck Breast with orange, cinnamon & cloves
Approx. Weight Available
PricePoultry & other products
350g
450 – 700g
600 – 800g
250g for 6 pcs
200 – 250g
$48/kg
$88/kg
$125/kg
$105/kg
$42/kg
ChefChristopher MillarGroup Executive Chef of 1-Rochester Group, oversees the varied dining concepts of One Rochester, 1-TwentySix, 1-Caramel and Stellar at 1-Altitude.
His culinary career includes positions at award-winning, iconic restaurants in London, Melbourne and Sydney. Most recently, he launched the new dining concepts at One Rochester, 1-TwentySix and Stellar, all of which were listed in The Miele Guide 2011/2012 list of Asia’s finest restaurant.
This year, he has provided us with recipes to the apple & pecan stuffing (page 3), glazed ham hock (page 6) and spice rub (page 11) and we have produced and made them available to you for Christmas.
Our cooking suggestions may be found on the last page of the catalogue.6 7
Glazed ham hock
9
Approx. Weight Available
Price
Australian beef
All items are availableplain or marinated.
The Australian 200+ days grain-fed Angus beef is derived from Angus
cattle fed with specially formulated high energy grain ration for a minimum of
200 days at the award-winning Kerwee feedlot. Our supplier
does not use hormone growth promotants, antibiotics, animal by products or genetically modified
feedstuff on their cattle.
200+ days grain-fed Angus beef ribeyeFor steak or roast
200+ days grain-fed Angus beef sirloin For steak or roast
200+ days grain-fed Angus beef filletFor steak or roast
200+ days grain-fed Angus beef prime rib For steak or roast
Oxtail, cut in piecesFor braising
Cheek, whole pieceFor braising
To order
$91/kg
$88/kg
$159/kg
$78/kg
$32/kg
$37/kg
U.S.A. beef
All items are availableplain or marinated.
Prime Angus ribeye For steak or roast
Prime Angus sirloinFor steak or roast
Prime Angus filletFor steak or roast
Bone-less short rib meatFor grilling or braising
To order
$101/kg
$92/kg
$143/kg
$58/kg
ARGENTINEGRASS-FED BEEF
RibeyeFor steak or roast
SirloinFor steak or roast
FilletFor steak or roast
To order
$57/kg
$53/kg
$88/kg
Fondue Chinoise/shabu shabu, on platterAccording to your choice of beef cuts.Pork, veal and chicken also available
Fondue Bourguignonne Beef only, cut from the fillet
Beef CarpaccioBeef only. Cut from the fillet.60 grams per portion
OTHERS Varies according to selection
$85/kg
$99/kg
To order
Approx. Weight Available
Price
u.s.a. pork Kurobuta pork rack/chop, skin-off, rib bone-inFor steak or roast
Kurobuta pork neck, skin-off, bone-lessFor steak, roast or shabu shabu
Kurobuta pork belly, skin-offFor roasting, glazing or braising
To order
$57/kg
$35/kg
$30/kg
Minimum1.5kg
australian pork Pork loin, skin-on, bone-lessFat thickness of approximately 1.5cm to 3cm. Choice of diamond or straight scoring
Pork loin, skin-on, rib bone-inFat thickness of approximately 1.5cm to 3cm. Choice of diamond or straight scoring
Pork belly, skin-on, rib bone-inChoice of diamond or straight scoring
Pork belly, skin-on, bone-lessChoice of diamond or straight scoring
Swiss Schufeli (available between 20th and 31st Dec) Smoked pork shoulder, bone-in, uncooked
Kassler Braten mit Knochen, bone-inSmoked pork loin, uncooked
Pork knuckle, seasoned and cookedReady to roast for that crispy crackling
$32/kg
$30/kg
$24/kg
$25/kg
$25/kg
$28/kg
$17.50/kg
200+ days grain-fed Angus beef prime rib
porkbeef
Wagyu ribeye For steak or roast. Marble score of 6 to 7
Wagyu sirloin For steak or roast. Marble score of 6 to 7
australianwagyu
All items are availableplain or marinated.
$138/kg
$138/kgTo order
To orderMinimum1.5kg
To orderMinimum2kg
To order
To order1-1.2kg
To orderMin. 1.5kg
To order1kg/pc
Our cooking suggestions may be found on the last page of the catalogue.8
Argentina’s advantage lies in its farming region, Pampas, that is ideal for producing
top-class beef thanks to adequate moisture, mild climate, rich soil and vast terrain.
Livestock, mainly Aberdeen-Angus, graze freely over the grassland and are hormone-
free. Argentine cattle also exercise more and feed on up to 100 different types of
grass, hence the steaks are leaner and have a greater complexity of flavours. Pork belly, skin-on,
bone-less, straight scoring
$39/kgSpanish
suckling pigFrozen OR
Defrosted3-4kg
11
veal
Order early as it is popularand supply is limited.
Dutch milk-fed veal rack, 6-bonesFor roast
Dutch milk-fed veal chop,For pan fry
Australian Veal Osso Buco,Individual pieces
To order
$83/kg
$86/kg
$48/kg
Approx. Weight Available
Price
australian lamb
All items are availableplain or marinated.
Lamb crown, 16 ribs
Lamb crown, 24 ribs
Lamb rack, cap-off, 8 ribs
Lamb leg, bone-in
Lamb leg, semi-bone, netted
Lamb leg, bone-less, netted
0.9kg
1.35kg
0.45kg
2.1kg
1.6kg
2.6kg
$87/kg
$82/kg
$35/kg
$36/kg
$37/kg
other christmas itemsApprox. Weight Available
Price
SAUCES Beerenberg Mint Jelly
Beerenberg Cranberry Jelly
Beerenberg Apple sauce
Hero Apple sauce
Fassler Black Pepper sauce (frozen)
Fassler Champignon Cream sauce (frozen)
Fassler Gravad Lax sauce
Fassler Cocktail sauce
Fassler Turkey gravy (frozen)
290g
280g
250g
880g
500g
500g
150g
150g
500g
$5.15/btl
$6.80/btl
$5.15/btl
$9.10/tin
$6.20/pkt
$6.20/pkt
$3.50/pkt
$3.50/pkt
$5.10/pkt
SOUPS(frozen)
Fassler Lobster bisque
Fassler Crab bisque
Fassler Clam chowder
500g
$7.90/pkt
$7.90/pkt
$5.10/pkt
fish / seafood
Fassler Smoked Atlantic salmon, sliced
Fassler Smoked Sockeye Alaskan salmon, sliced
Fassler Atlantic salmon with dill and olive oil, sliced
Fassler Gravad Lax
200g $19.50/pkt
$14.20/pkt
(Left to Right):1. Christmas spice rub2. Fassler lobster bisque3. Christmas goodiesby Swissbake
venison
The venison comes frozen from Australia. However, we can defrost and cut it to your
requirements.
Venison leg, bone-lessFor roast or stew
Venison loin, denuded, bone-lessFor roast or pan fry
Venison topside, denuded,bone-less. Very lean. For roast or stew
To order
$62/kg
$115/kg
$82/kg1 kg
10
Australian lamb crown, 16-ribs
Our cooking suggestions may be found on the last page of the catalogue.
$7.50/tub
$64.70
$15.50
Christmas Spice Rubby Chef Christopher MillarGreat with turkey, beef or lamb
Swiss Apple Balsamic Vinegarwith cookbook
French cooked chestnuts (frozen)
Breads and Christmas goodies bySwissbake are available in the store
150g
100ml
500g
miscellaneous
12
cooking suggestionsThese are general guidelines and are based on our experience. With the variety of electrical & gas oven’s available, cooking time can vary. Please always preheat your oven.
TurkeyWe recommend roasting the turkey at 160°C from start to finish. If the colour gets too brown, in particular for the larger turkeys, simply cover with aluminium foil. The turkeys have a tender timer. When the centre pops up, the turkey is perfectly cooked.
8-10 lbs – 2 hours • 10- 12 lbs – 2 ¼ hours • 12-14 lbs – 2 ½ hours • 14-16 lbs – 2 ¾ hours16-18 lbs Turkey – 3 hours • 18-20 lbs – 3 ¼ hours • 20-22 lbs – 3 ½ hours
For turkeys that are stuffed, roast for 15 minutes more after the tender-timer has popped up. Once cooked, let the turkey rest for approx. 20 minutes before carving.
Uncooked Turkey StuffingDefrost and place the stuffing in simmering water for approx. 30 minutes. Remove casing and cut into slices.
GooseRoast at 160°C for about 2 ½ to 3 hours or until the liquid inside the goose is clear in appearance.
DuckRoast at 160°C for about 1½ hours or until the liquid inside the duck is clear in appearance.
Chicken2kg sizes are best roasted for 1½ hours at 160°C or until the liquid inside the chicken is clear in appearance.
CipolataPan fry until nice and brown on both sides. For something different, try wrapping a slice of streaky bacon around it and then pay fry.
Cooked Pork KnuckleRoast the knuckle for 45 min at 200°C. Increase temperature to 220° C and roast further for 5-10 minutes to achieve that perfect crackling.
Salted Gammon Ham Cooking time in simmering water:
1½ - 2kg size - 1½ hours • 2 -3kg size - 1 ¾ hours • 3 -4kg size - 2 hours4 -5kg size - 2 ¼ hours • 5 -6kg size - 2 ½ hours
If you have a temperature probe, the core should read 72° C.Download cooking instructions to the Gammon ham from our website or pick up a copy from our shop.
Ham• Bone-in hams of 6.5 to 8kg size should be re-heated in the oven at about 150°C for about 2 – 2 ½ hours.• Semi-bone hams of 4.5 to 5.5kg size should be re-heated for about 1 ½ - 2 hours.• Bone-less hams of 3 -3.5kg size to be re-heated for about 1 ¼ - 1 ½ hours• Bone-less hams of 1.5kg size to be reheated for about an hour
Beef• To prepare a medium rare rib roast, ( 2-2.5kg), roast at 180°C for approx. 1 ¾ to 2 ¼ hours. • For a medium rare sirloin roast/ ribeye (2-3kg), roast at 180°C for approx. 1 ¼ - 1 ¾ hours.• For a medium done whole tenderloin (2kg), roast at 180°C for approx, ¾ - 1 hour.If you have a temperature probe, it should read about 66°C for medium doneness.
Lamb• To prepare a medium-well whole lamb leg, roast at 180°C for approx. 1 ½ hours.• For a medium done rack roast, roast at 180°C for approx. 20 minutes. If you have a temperature probe, it should read 66°C for medium doneness.
Pork• To prepare loin roast (bone-less), roast at 180°C for approx. 40 min / kg (depending on the size of the loin)If you have a temperature probe, it should read about 72°C. Let all your roasted meat rest for about 10 minutes before serving.
Terms & conditions
Tear
her
e to
kee
p c
ooki
ng s
ugg
estio
ns
• $25 and $50 vouchers are available for sale at the shop.• Orders must be placed in person at the shop. Please bring a copy of the order form when collecting your Christmas order.• NO ORDERS BY PHONE, EMAIL OR THROUGH THE WEBSITEChristmas is important therefore we would like to speak to you, show you and explain to you what we have to offer and find the best solution for you. • Last day for Christmas order: Monday 16th December We want to make sure that we have sufficient time and stocks to prepare your order. • No amendments to orders after Monday 16th December • A deposit of $50 is required at the point of order.• Home deliveries during the Christmas season is limited and on afirst-come-first-serve basis.• No cooking services are available. We believe no pre-cooked turkey or roast can beat the wonderful aroma of freshly roasted meat going around the house – yes, it is more work but once a year… So let us do the defrosting, marinating and stuffing. All you need to do is pre-heat your oven and follow our cooking suggestions.
• Open on Tuesday 24th December from 9 a.m. to 6 p.m. • Closed on Wednesday 25th December• Business as usual on Thursday 26th December• Open on Tuesday 31st December 9 a.m. to 6 p.m. • Closed on Wednesday 1st January 2014• Business as usual on Thursday 2nd January 2014
Huber’s Butchery @ Dempsey18A & 18B Dempsey Road Singapore 249677
T: 6737 1588 F: 6737 [email protected]
HUBERSBUTCHERYHUBERSBUTCHERY