Meat & Poultry

Meat and poultry dishes are popular across restaurants, pubs, cafés and catering businesses because they are versatile, cost-effective and suitable for a wide range of cuisines. Chicken, beef, turkey and duck can all be used across menus, from traditional roast dishes and burgers to quick-service options and international-inspired recipes.

Here are some of the most common examples:

• Roast Chicken: Whole or half chickens can be roasted and served as a main meal, while chicken breasts and thighs can be used across a range of dishes.

• Beef Burgers: Beef burgers can be served in different styles, from classic cheeseburgers to premium options with specialty toppings. Their versatility, consistent portions and speed of service make them a popular choice for pubs, restaurants and casual dining venues.

• Chicken Wings: Baked or fried wings served with barbecue or spicy sauces are popular across pub and casual dining menus.

• Turkey Roulade: A convenient option for restaurants, catering and prepared food settings, particularly where consistent portions are required.

• Crispy Duck: Duck can be used in dishes inspired by Asian cuisine, including sharing plates and starters.

• Chicken Karaage and Souvlaki: Prepared chicken options provide convenient solutions for menus inspired by international flavours.

We offer an extensive range of fresh and chilled meat and poultry. Its chicken range includes whole and half birds, breasts and thighs, as well as chilled, frozen, raw, cooked, Halal and value-added options. This gives foodservice operators access to products suitable for a wide range of menu applications.

Poultry should be cooked thoroughly to reduce the risk of food poisoning. In the UK, the Food Standards Agency advises cooking food to a core temperature of 70°C for 2 minutes, with alternative combinations including 75°C for 30 seconds or 80°C for 6 seconds. This applies to chicken, turkey, duck and other poultry products.

For commercial kitchens, use a clean food thermometer to check the centre or thickest part has reached the required temperature. Once cooked, products being held for service should be kept at 63°C or above.

Sourcing through an established meat and poultry supplier such as Brakes can help foodservice operators maintain a consistent supply across different menu applications. Brakes offers poultry supplies, including chicken, turkey and duck, alongside prepared and value-added options. Purchasing through Poultry wholesale can also help businesses manage stock levels and meet demand across busy services.

Preprepared cooked poultry dishes should be cooled quickly and stored in covered, food-safe containers in a commercial refrigerator at 5°C or below. Cooked poultry should be kept separate from raw meat and poultry to reduce the risk of cross-contamination, with ready-to-eat foods stored above raw ingredients.

For commercial kitchens, here are some of the key considerations:

• Rapid cooling: Cool cooked poultry quickly before placing it into chilled storage. Dividing large quantities into smaller, shallow containers can help food cool more efficiently.

• Refrigerated storage: Keep prepared poultry dishes chilled at 5°C or below and monitor refrigerator temperatures regularly.

• Hygienic storage: Use clean, covered, food-safe containers and store cooked poultry above raw meat and poultry to help prevent contamination.

• Stock rotation: Clearly label prepared dishes with relevant dates and apply First In, First Out (FIFO) stock rotation to help manage food safely and minimise waste.

• Freezing: For longer-term storage, poultry dishes can be frozen at -18°C or below, where appropriate.

For commercial kitchens, sourcing poultry through an established meat and poultry supplier such as Brakes can help maintain a consistent supply across different menu requirements. Brakes offers a broad range of poultry supplies, including fresh, chilled, frozen, cooked and value-added poultry products. Purchasing through poultry wholesale can also help foodservice operators manage stock and make sure demand is met.

Meat dishes that are well suited to bulk cooking are typically those that use cost-effective cuts, benefit from longer cooking times and maintain their quality when reheated or held correctly. Preparing these dishes in larger quantities can help foodservice businesses save time, manage food costs and provide consistent portions during busy service periods.

Here are some of the most common examples:

• Pulled Pork: Pork shoulder becomes tender during slow cooking and can be portioned and reheated in its cooking juices.

• Beef Chilli: Slow-cooked beef combined with beans and vegetables can be prepared in large batches and reheats well, making it suitable for high-volume service.

• Beef or Lamb Stew: Tougher cuts become tender through slow braising, while the sauce can be prepared alongside the meat in the same batch.

• Chicken or Lamb Curry: Saucy dishes can be prepared in batches and are well suited to reheating when handled and stored correctly.

Brakes offers a broad range of meat and poultry products suitable for different cooking methods. Sourcing through Brakes gives restaurants, pubs, cafés and catering businesses access to products suited to bulk preparation, helping them manage high-volume services and changing demand.