cooked to perfection the best bits - · pdf filefor more information contact your nearest...

For more information contact your nearest Bidfood branchbidfood.com.au

Bidfood Code 131922

PORK Knuckle Hind Quarter Cooked15 Units/Carton Approx. 10kg Carton

Bidfood Code 132006

PORK BellyCooked4 Units/Carton Approx. 10kg Carton

Bidfood Code 131687

LAMB ShanksCooked30 Units/Carton Approx. 10kg Carton

NUTRITION INFORMATION

Energy (kj)

Protein (g)

Total Fat (g)

- Saturated (g)

- Sugars (g)

Carbohydrate (g)

Sodium (mg)

Average Qty

Per Serving

Servings Per Package: 2 Serving Size: 350g

Average Qty

Per 100g

1946

71.575

17.85

7.028

0

0

283.5

556

20.45

5.1

2.008

0

0

81


Energy (kj)

Protein (g)

Total Fat (g)

- Saturated (g)

- Sugars (g)

Carbohydrate (g)

Sodium (mg)

Average Qty

Per Serving

Servings Per Package: 1Serving Size: 700g

Average Qty

Per 100g

5656

139.09

83.72

27.594

0

0

588

808

19.87

11.96

3.942

0

0

84


Energy (kj)

Protein (g)

Total Fat (g)

- Saturated (g)

- Sugars (g)

Carbohydrate (g)

Sodium (mg)

Average Qty

Per Serving


Average Qty

Per 100g

2167

9.34

53.01

19.33

0

0

32

2167

9.34

53.01

19.33

0

0

32

COOKING INSTRUCTIONS (Product cannot be cooked in the bag) Carvery Products: Can be cooked in a combi-oven (preferred), a regular oven, BBQ hood or spit roast – however times will vary. Cook product to achieve a caramelised appearance and flavour – for food safety, it is essential to heat product to an internal temperature of 75°C. Pre-heat oven to 180°c and cook for:

• Lamb: 40 – 45min• Beef: 50 – 60min• Pork: 60 – 70min (24hrs prior – score skin, salt liberally & leave in the

refrigerator. This will ensure the skin crackles nicely in the oven!)

Pork Ribs & Riblets / Beef Ribs / Lamb Ribs: Can be heated in oven / salamander or combi-oven first to bring product to temperature and then finished off on the grill with a quality rib sauce. The product can also be cooked from start to finish on the grill.

Pork Belly: As this product is boneless, it can be portioned prior to service. It is always advisable to score the skin and salt liberally a day prior to service. Product can be cooked in the oven, deep fried or grilled as desired. Lamb Shanks & Pork Knuckle: Can be cooked in the oven or braised as desired.

The Best Bits

Cooked to Perfection

Bidfood Code 130964

PORK Ribs Split USA Cooked16-18 Units/Carton Approx. 10kg Carton

Bidfood Code 130712

PORK Riblets Cooked 32 Units/Carton Approx. 10kg Carton

Bidfood Code 130079

BEEF Carvery Cooked2-3 Units/Carton

Approx. 12kg Carton

Bidfood Code 130081

PORK Carvery Skin On Cooked2-3 Units/Carton Approx. 10kg Carton

Bidfood Code 130080

LAMB Carvery Cooked4-5 Units/Carton Approx. 10kg Carton

Bidfood Code 130082

TURKEY Breast Supreme Cooked4-5 Units/Carton Approx. 9kg Carton


Energy (kj)

Protein (g)

Total Fat (g)

- Saturated (g)

- Sugars (g)

Carbohydrate (g)

Sodium (mg)

Average Qty

Per Serving


Average Qty

Per 100g

8113

108.29

163.8

52.703

0

0

567

1159

15.47

23.4

7.529

0

0

81


Energy (kj)

Protein (g)

Total Fat (g)

- Saturated (g)

- Sugars (g)

Carbohydrate (g)

Sodium (mg)

Average Qty

Per Serving

Servings Per Package: 40 Approx. Serving Size: 100g

Average Qty

Per 100g

740

28

7.1

3.2

0

0

59

740

28

7.1

3.2

0

0

59


Energy (kj)

Protein (g)

Total Fat (g)

- Saturated (g)

- Sugars (g)

Carbohydrate (g)

Sodium (mg)

Average Qty

Per Serving


Average Qty

Per 100g

562

21

5.6

1.9

0

0

59

562

21

5.6

1.9

0

0

59


Energy (kj)

Protein (g)

Total Fat (g)

- Saturated (g)

- Sugars (g)

Carbohydrate (g)

Sodium (mg)

Average Qty

Per Serving


Average Qty

Per 100g

3477

46.41

70.2

22.587

0

0

243

1159

15.47

23.4

7.529

0

0

81


Energy (kj)

Protein (g)

Total Fat (g)

- Saturated (g)

- Sugars (g)

Carbohydrate (g)

Sodium (mg)

Average Qty

Per Serving

Servings Per Package: 20 Approx.Serving Size: 100g

Average Qty

Per 100g

961

18.5

17.5

8.1

0

0

67

961

18.5

17.5

8.1

0

0

67


Energy (kj)

Protein (g)

Total Fat (g)

- Saturated (g)

- Sugars (g)

Carbohydrate (g)

Sodium (mg)

Average Qty

Per Serving


Average Qty

Per 100g

663

20.4

8.5

0.8

0

0

217

663

20.4

8.5

0.8

0

0

217

Bidfood Code 132020

BEEF Ribs Cooked12-16 Units/Carton Approx. 10kg Carton

Bidfood Code 132019

LAMB Ribs Cooked24 Units/Carton Approx. 10kg Carton

Bidfood Code 112399

BEEF Ribs Cooked Marinated12-14 Units/Carton Approx. 10kg Carton

Bidfood Code 130965

PORK Ribs Full Plate Cooked10 Units/Carton Approx. 10kg Carton


Energy (kj)

Protein (g)

Total Fat (g)

- Saturated (g)

- Sugars (g)

Carbohydrate (g)

Sodium (mg)

Average Qty

Per Serving


Average Qty

Per 100g

7500

143.325

134.325

52.9125

0

3.45

450

1000

19.11

17.91

7.055

0

0.46

60


Energy (kj)

Protein (g)

Total Fat (g)

- Saturated (g)

- Sugars (g)

Carbohydrate (g)

Sodium (mg)

Average Qty

Per Serving

Servings Per Package: 6 Approx.Serving Size: 400g

Average Qty

Per 100g

5792

59.68

125.24

63.96

0

0

160

1448

14.92

31.31

15.99

0

0

40


Energy (kj)

Protein (g)

Total Fat (g)

- Saturated (g)

- Sugars (g)

Carbohydrate (g)

Sodium (mg)

Average Qty

Per Serving


Average Qty

Per 100g

10500

29.5

24.2

8.9

464

511

12800

1400

3.9

3.2

1.2

61.8

68.2

1710


Energy (kj)

Protein (g)

Total Fat (g)

- Saturated (g)

- Sugars (g)

Carbohydrate (g)

Sodium (mg)

Average Qty

Per Serving


Average Qty

Per 100g

11590

154.7

234

75.29

0

0

810

1159

15.47

23.4

7.529

0

0

81

Naturalaz is the industry pioneer in the Sous-Vide (under vacuum) preparation of tender, moist, succulent meat. Quality cuts are sealed in oxygen proof bags, slow cooked in their own juices to perfection, and then rapidly chilled. The final product will delight and satisfy diners looking for the rich, full flavour of tender meat.Naturalaz is truly value for money; providing a perfectly cooked cut of meat, that busy chefs just unwrap, heat, brown, sauce and garnish to their own specifications for a professional finish. Well trimmed to remove excess fat and ‘tough tissue’, and available in convenient, easy to handle and store packs. Naturalaz has you covered when feeding hungry, value conscious customers.

Carvery

Ribs

For more information contact your nearest Bidfood branchbidfood.com.au

Bidfood Code 131922

PORK Knuckle Hind Quarter Cooked15 Units/Carton Approx. 10kg Carton

Bidfood Code 132006

PORK BellyCooked4 Units/Carton Approx. 10kg Carton

Bidfood Code 131687

LAMB ShanksCooked30 Units/Carton Approx. 10kg Carton


Energy (kj)

Protein (g)

Total Fat (g)

- Saturated (g)

- Sugars (g)

Carbohydrate (g)

Sodium (mg)

Average Qty

Per Serving


Average Qty

Per 100g

1946

71.575

17.85

7.028

0

0

283.5

556

20.45

5.1

2.008

0

0

81


Energy (kj)

Protein (g)

Total Fat (g)

- Saturated (g)

- Sugars (g)

Carbohydrate (g)

Sodium (mg)

Average Qty

Per Serving


Average Qty

Per 100g

5656

139.09

83.72

27.594

0

0

588

808

19.87

11.96

3.942

0

0

84


Energy (kj)

Protein (g)

Total Fat (g)

- Saturated (g)

- Sugars (g)

Carbohydrate (g)

Sodium (mg)

Average Qty

Per Serving


Average Qty

Per 100g

2167

9.34

53.01

19.33

0

0

32

2167

9.34

53.01

19.33

0

0

32

COOKING INSTRUCTIONS (Product cannot be cooked in the bag) Carvery Products: Can be cooked in a combi-oven (preferred), a regular oven, BBQ hood or spit roast – however times will vary. Cook product to achieve a caramelised appearance and flavour – for food safety, it is essential to heat product to an internal temperature of 75°C. Pre-heat oven to 180°c and cook for:

• Lamb: 40 – 45min• Beef: 50 – 60min• Pork: 60 – 70min (24hrs prior – score skin, salt liberally & leave in the

refrigerator. This will ensure the skin crackles nicely in the oven!)

Pork Ribs & Riblets / Beef Ribs / Lamb Ribs: Can be heated in oven / salamander or combi-oven first to bring product to temperature and then finished off on the grill with a quality rib sauce. The product can also be cooked from start to finish on the grill.

Pork Belly: As this product is boneless, it can be portioned prior to service. It is always advisable to score the skin and salt liberally a day prior to service. Product can be cooked in the oven, deep fried or grilled as desired. Lamb Shanks & Pork Knuckle: Can be cooked in the oven or braised as desired.

The Best Bits

Cooked to Perfection

cooked to perfection the best bits - · pdf filefor more information contact your nearest...

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