South Moree Butchery

383 Frome St Moree NSW 2400

Phone 0267 523166
Opening Hours
Mon-Fri 5.00am to 6.00pm
Sat     5.00am to 1.00pm

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SOUTH MOREE BUTCHERY FRIENDLY STAFF

South Moree Butchery at Moree on a Plate 2016

 

Apricot and Cinnamon Jam

Zest gluten free Rogan Josh Mild-medium and Butter Chicken

 

Bakarindi Lemon Myrtle Butter and Bakarindi Mango Chutney

Friendship Food Spicy Beet Sauce

Gourmet Granny's

 

South Moree Butchery how rent GASMATE Deluxe Spit Roaster BBQ to its Customers



Great for your outside dinner functions and indoor functions

GASMATE Deluxe Spit Roaster BBQ features are:


Unique design - meat is cooked in body of roaster, close to burners. This allows the lid to be closed when in use, creating an oven like roast.

Meat is lifted up to craving position for easy serving

Stainless steel body

Double skinned stainless steel hood

Robust design with wheels for easy moving

240V rotisserie motor rated to 70kg

 

 

 

Helpful Cooking Hints and Instructions

 

BAGUETTES

Maryland fillet stuffed with spinach, camermbert & Bacon

Preheat Ove 170c bake 40 mins

MINI ROASTS

Maryland fillet stuffed with chicken mince, bacon, shallot & garlic

Preheat Oven 170c bake 40mins

BREAST SCHNITZEL

Skinless breast fillet coated in plain crumb

Pan fry 5 mins each side hot pan

MINI LEMON SCHNITZEL

Skinless breast fillet coated in Mild Lemon Crumb

Pan fry 4 mins each side hot pan

MINI ITALIAN

Skinless breast fillet conated in Tomato flavoured crumb

Pan fry 4 mins each side hot pan

PLAIN THIGH SCHNITZEL

Tender skinless thigh fillet coated in Herb Crumbs

Pan fry 6 mins each side hot Pan

HERB THIGH SCHNITZEL

Tender skinless thigh fillet coated in Herb Crumbs

Pan fry 6 mins each side hot pan

ECHILANDAS

Diced skinless chicken and shredded chesse marinated in a Mild Mexican sauce,

warapped in Mexican Tortilla

Preheat Oven 170c bake 30 mins

PUFF PASTRY

Lean chicken mince, ham, capsicum, cheese , shallots & herbs, rolled in Puff Pastry

Preheat Oven 200c bake 30 mins

 

CORDON BLEU

Chicken breast supreme stuffed with ham & cheese coated in plain crumbs

Pan 5 mins each side then oven 170c 15 mins or Pan 7 mins each side or Oven 170c 30 mins

CHICKEN KIEV

Chicken breast supreme stuffed with Garlic butter coated in herb Crumbs

Pan 5 mins each side then Oven 170c 15 mins or Pan fry 7 mins each side or Oven 170c 30 mins

 

B.B.Q PACK

WEEKEND PACK

1KG BBQ STEAK
1KG BBQ CHOPS
1KG BBQ SAUSAGES
½ KG PORK SPARE RIBS
¼ KG BACON

TOTAL $49.00

1 LEG LAMB
1 KG CHOPS
1 KG SAUSAGES
1 KG MINCE
¼ KG BACON
1 KG BBQ STEAK

TOTAL $83.00

VALUE PACK

FAMILY PACK

½ LAMB PACK
1 KG STEAK
1 KG PORK CHOPS
1 KG SASUAGES
1 KG MINCE
1 CHICKEN
¼ KG BACON

TOTAL $118.00

½ LAMB PACK
½ KG BACON
1 KG T-BONE
1 KG PORK CHOPS
1 KG MINCE
1 KG SAUSAGES
1 KG CRUMB STEAK
1 KG RISSOLES
8 CRUMB CUTLETS
1 CHICKEN

TOTAL $160.00

FREEZER PACK

 

2 KG ROAST BEEF
2 KG ROAST PORK
2 KG SILVERSIDE
½ LAMB PACK
2 KG STEAK
2 KG PORK CHOPS
2 KG MINCE
2 KG SAUSAGES
1 KG BACON
TOTAL $230.00

FOR THE BEST MEAT PACKS IN TOWN.

COME IN AND SEE Rob, Gordon, Jason and Will


The facts on eating red meat, reference www.csiro.au web site The facts on eating red meat, reference www.csiro.au web site Health conscious consumers are often concerned by debates about how much meat is healthy, what kind is best for them and whether to eat it at all. These attitudes have developed since the 1950s, when the western world became aware of the association between coronary heart disease, the consumption of fats (particularly animal fat) and high levels of cholesterol in the blood. Protein, fat and energy Red meat is an excellent source of protein and energy, but it also supplies around 30 to 35 per cent of the 100-130 grams of fat that Australians consume each day. Because it is energy-rich, fat from all food sources supplies about 40 per cent of our energy needs, although it only makes up 15 per cent - by weight - of the food we eat. Consumers are concerned about how much meat is healthy, what kind is best and whether to eat it at all. Nutritionists believe that to avoid a number of major diseases such as diabetes, obesity, some cancers, hypertension or heart disease, we should lessen our fat consumption by approximately 25 per cent. Susceptibility to heart disease It is possible to lower the risk of death from heart disease, brought on by atherosclerosis over many years, by following a diet that is low in fat, or one offering a high proportion of polyunsaturated fats from plants or fish.

 Atherosclerosis can lead to death by coronary occlusion and irregular beating of the heart. Such arrhythmia can also occur spontaneously leading to sudden cardiac death. Susceptibility to this latter form of heart disease has also been associated with the consumption of animal fat. Research at CSIRO has found that plant oils and marine (fish) oils reduce this risk. It is believed that the polyunsaturated fatty acids found in these oils are instrumental in reducing arrhythmia of the heart. To some degree similar fatty acids are found in the structural fats of red meat. Work at CSIRO has also shown that lean red meat (which has had the outer fat removed) is effective in lowering cholesterol. It is not the meat, but the visible fat of meat, that is the cause of concern. It appears possible that lean red meat could diminish the susceptibility of humans to sudden cardiac death. Lean meat - consumption and production Lean red meat is not only a good source of protein and energy, but also has benefits in avoiding heart disease. 

Consumption of fat however, must be reduced. Public demand presents a challenge to farmers and scientists to jointly explore ways and means of producing this essential food efficiently. Although processed meat with high fat content and/or preservatives has been shown to be associated with an increased risk of cancer of the colon, this risk does not appear to apply to red meat in most studies. See more of CSIRO's Brochures & Fact Sheets. McLennan PL, et al. 1988. Dietary fish oil prevents ventricular fibrillation following coronary artery occlusion and reper-fusion. American Heart Journal. 116: 709-717. Tracey MV. 1988. Meat and mankind. In: 34th International Congress of Meat Science and Technology. Congress Proceedings, Part A. 29 August-2 September 1988. Brisbane, Queensland, Australia. Pp. 1-5. Siebert BD, et al. 1987. Comparative effects of lean- and high-fat or cereal diets on plasma lipids in the pig. Nutrition Research. 7: 877-881. Thornton RF, et al. 1987. Fat content of popular cuts of meat: cooked and raw. CSIRO Food Research Quarterly. 47(2): 30-37. June. Traianedes K, et al. 1987. The cholesterol lowering effect of low fat diets rich in lean beef is reversed by adding beef fat to the diet. In: Proceedings of the Nutrition Society of Australia. 12: 107. Greenfield H. (ed). 1987. The nutrient composition of Australian meats and poultry. Food Technology in Australia. 39(5): 181-240. May. Lean and fat-modified meat. 1985/86. CSIRO Division of Human Nutrition, Sixth Report. Pp. 25-26.