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Specials

Fresh Cut Meats


Proudly the Oldest Retailer of

Certified Angus Beef

Fresh Cut

Quality Fresh Cut Meat

Superette’s Chef Creations

  • Flank Steak Florentine
  • Pork Collar
  • Bacon Wrapped Chicken Cordon Blue
  • Lamb Merguez
  • Chorizo Verde
  • Lamb Chops
  • Cheddar Bacon Burgers

  • Breaded Chicken Cutlets
  • Stuffed Chicken (Tomato, Basil, Mozza)
  • Stuffed Chicken (Sausage Stuffing)
  • Chicken, Asparagus & Bacon Roll-ups


  • Prosciutto Wrapped Pork Chops 
  • Pepper Burgers

Kabobs(seasonal)

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

 

Special Order Kabobs

are available just give us a call day or night.

Call early and they will be ready by Grill o’clock

 

Beef

Chicken

  • Boneless Chicken Breast

Pork

Homemade Italian Sausage

Marinated

  • 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