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Fresh Cut Meats

Proudly the Oldest Retailer of

Certified Angus Beef

Fresh Cut

Quality Fresh Custom Cut Meat

Looking for a roast just give us a call and we will be happy to help you

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Superette’s Chef Creations

  • Flank Steak Florentine
  • Pork Collar
  • Bacon Wrapped Chicken Cordon Blue-(Call Ahead)
  • Lamb Merguez 
  • Chorizo Verde 
  • Lamb Chops-(Call ahead)
  • Cheddar Bacon Burgers
  • Shaved Steak (24hr notice)

  • Breaded Chicken Cutlets
  • Stuffed Chicken (Tomato, Basil, Mozza)(Call Ahead)
  • Stuffed Chicken (Sausage Stuffing)(Call Ahead)
  • Chicken, Asparagus & Bacon Roll-ups(Call Ahead)
  • Stuffed Chicken ( Blue Cheese, Spinach, Bacon)(Call Ahead)

  • Pepper Burgers


Chicken-Chicken, Veggies (Made in house)                 Beef- Beef, Veggies  (Made in House)




  • Boneless Chicken Breast


Homemade Italian Sausage


  • House Korean BBQ

Cooking Tips

Rib Roast, Sirloin and Top Round Roasts

1.  Pre-Heat oven to 450 degrees

2. Combine oil salt and pepper and rub the roast to coat evenly.

3. Place roast on the rack in a roasting pan. Reduce heat to 350.

4. To temp insert meat thermometer into the thickest part of the roast.

Tenderloin Roast

1. Preheat oven to 450 degrees

2. Put the roast on a rack in an open roasting pan

3. Reduce to 350 degrees

4. Roast for approximately 15 minutes per pound or until thermometer reads 125 degrees for medium rare

Pork Roast

  1. Preheat oven to 350 degrees
  2. Allow for approximately 20 minutes per pound
  3. Remove from oven when internal temperature reaches 155 degrees
  4. Allow roast to rest for 15-20 minutes before serving.

Resting your Roast

When pulling the roast out of the oven it is IMPORTANT to note that internal temperature can increase an additional 10 degrees.

You want the roasts internal temperature to rise to the desired doneness outside of the oven

120 degrees for Rare

125 degrees for Medium Rare

130 degrees for Medium