Loading
Caterer & Hotelkeeper Magazine

Tags:

Golden Norfolk Cooked or Raw Turkey Breast Saddle from Bernard Matthews

Angela  Frewin
Thursday 29 September 2011 17:47
Golden Norfolk turkey

Product Bernard Matthews Golden Norfolk Cooked or Raw Turkey Breast Saddle

USP British turkey is cheaper - and healthier - than other mainstream meats yet can command the same price points on menus. The saddles are ideal for carvery outlets.

Details The frozen, boneless turkey breast saddles are ready to eat in sandwiches and salads after defrosting or they can be reheated (carveries can roast the raw variety in the bag).

Health credentials Skinless turkey contains 20% fewer calories than beef and less than one-third or one-sixth of the fat found in pork and lamb respectively. The breast saddles are free from artificial colours, flavours, preservatives and hydrogenated fats. They carry the Quality British Turkey Mark and the Red Tractor Assured Foods logo to highlight their compliance with food safety, traceability and animal welfare standards.

How supplied Cooked - 3.5kg case; raw - 4.4kg to 4.6kg case

Supplier Bernard Matthews Foodservice
0845 519 4097

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies
blog comments powered by Disqus

Latest Video

housekeeping

Video: highlighting housekeepers

In this week’s issue, guest edited by Raymond Blanc, we explore the important roles of housekeepers.

Watch here

The 2012 CESA Buying Guide

The 2012 CESA Buying Guide

Valuable advice on how to select the best equipment and to look after it.
View it now

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Marcello Tully, Kinloch Lodge Video: Michelin-starred chefs turn out in force for Wellocks' chef conference Video: Highlights from Hotelympia 2012 Video: Foraging – why all the attention?
Marcello Tully
Masterclass
Watch the video here
Wellocks'
chef conference
Watch the video here
Highlights from
Hotelympia 2012
Watch the video here
Foraging:
why all the attention?
Watch the video here