Fresh Cut Meats

Proudly the Oldest Retailer of

Certified Angus Beef

Quality Fresh Custom Cut Meat

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Superette’s Chef Creations

Flank Steak Florentine
Cheddar Bacon Burgers
Shaved Steak (24hr notice)

Stuffed Chicken (Tomato, Basil, Mozza)(Call Ahead)
Stuffed Chicken (Sausage Stuffing)(Call Ahead)
Stuffed Chicken ( Blue Cheese, Spinach, Bacon)(Call Ahead)

Kabobs(seasonal)

Chicken-Chicken, Veggies (Made in house) Beef- Beef, Veggies (Call ahead)

Beef

Chicken

Boneless Chicken Breast

Pork

Homemade Italian Sausage

Marinated

Fresh Cut Steak Tips

Butcher Bill’s All-American
Butcher Bill’s Barbecue
House Bourbon
House Teriyaki
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

Preheat oven to 350 degrees
Allow for approximately 20 minutes per pound
Remove from oven when internal temperature reaches 155 degrees
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

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