2014CHRISTMAS CATALOGUE

PICK UP YOUR ORDER

FROM SHOP 14 WOOLWORTHS

COMPLEX

PHONE 9021 6434 FAX 9021 2528

Shop 14 Woolworths Complex • Ph 9021 6434 • Fax 9021 2528 • www.everettbutchers.com.auShop 14 Woolworths Complex • Ph 9021 6434 • Fax 9021 2528 • www.everettbutchers.com.auShop 14 Woolworths Complex • Ph 9021 6434 • Fax 9021 2528 • www.everettbutchers.com.au

ORDER NOW FOR YOUR CHANCE TO WIN!

SEAFOODAll of our seafood is from Australia, as we know local is better.Esperance Crayfish (Lobsters)Southern Rock Lobster from the continental shelf off the Esperance coast.

MarronWestern Australian marron - These black beauties are superb!

Moreton Bay BugsNothing better than a bug!

Blue Swimmer CrabsWestern Australia’s favourite crab

Prawn FleshNo shell. No head. No mess. Perfect for salads, skewers and BBQs.

Whole Cooked PrawnsNo Aussie Christmas is complete without a shrimp on the barbie!

Whole Raw Carnarvon King PrawnsEnjoy the sweet flavour of Western Australian king prawns.

OystersExtra large - Sold natural by the dozen.

To guarantee your order, please place on or before Sunday 7 December.

Order by 7 Dec. for your chance to win a Weber Q, worth $400 from Everett

Butchers and Mitre 10 and your Christmas meat order

for FREE!

SAUCESCranberry SauceApple SauceMint JellyMint SauceCrustacean DressingWorcestershire Sauce

WE ARE HERE!

Wilson St

PO

Bro

okm

an St

Han

nan

St

Wo

olies

P

EXTRASHam BagsTo keep your ham fresher for longer

Meat Thermometers The chef’s secret! - Cook the perfect roast.

Carving KnivesWe have a good selection in-store. Ask one of our friendly staff for advice.

Eskies - 50 Litre Chilly ChestsSteve has TWO they are that good!

Early Bird Draw

Early Bird Draw

Order by 7 Dec. for your chance to win a

Weber Q (valued at $400)

and your Christmas meat order

for FREE!

Courtesy of Everett Butchers

& Mitre 10.Winner notified 8•12•14

DUCKFull DuckFull unseasoned duck for the chef at home to make into something special.

Cous Cous DuckLester’s famous couscous stuffing compliments this duck - this will be a special treat.

Le Orange Glazed DuckOur traditional Aussie bone-in duck with a fresh orange based stuffing and orange glaze.

Le Cerise Glazed DuckOur traditional Aussie bone-in duck with a French cherry based stuffing and cherry glaze.

The GrinchBerry filled quail, inside a chicken, inside a duck.

Cooking Times Temp Time

Full Duck 180°C 2 hoursCous Cous Duck 180°C 2 hoursLe Orange Glazed Duck 180°C 2 hoursLe Cerise Glazed Duck 180°C 2 hoursValentine 180°C 40min/kg

Oysters Kilpatrick?We have all the ingredients - quality Emelia’s worcestershire sauce and bacon (and of course the oysters!!) available in store.

CHICKENTandoori Half BirdsThis twin pack is ideal for the couple staying at home this Christmas. Very flavoursome, not spicy.

Jumbo Roasting ChickenA jumbo 2kg chicken seasoned with a traditional chicken stuffing, topped with a specially blended chicken rub (salt-mix).

Jumbo Rolled Seasoned ChickenA boneless 2kg chicken filled with one of our two gourmet stuffings; spinach and feta, or fruity nut.

Chicken TrioOur boneless trio of chickens rolled together and layered with silverbeet, semi-dried tomatoes and mozarella cheese! Oh.My.Gosh!

Quails6 to a tray, perfect entreé

SpatchcocksSingle serve birds for that gourmet treat.

Cooking Times Temp Time Internal

Tandoori Half Birds 180°C 45min 64°CJumbo Roasting Chicken 180°C 2 - 2.5 hrs 64°CJumbo Rolled Seasoned Chicken

180°C 1.5 hours 64°C

Chicken Trio 180°C 2 - 2.5 hrs 64°C

LAMBButterflied Lamb LegImpress your guests with our lamb leg infused with rosemary, lemon and garlic olive oil.

Easy Carve Lamb LegWith all but the shank bone removed, this roasting leg really is easy to carve.

Boneless Rolled LegNo bone - No worries! Plain or seasoned.

Minted Cous Cous Lamb ShoulderThis boneless lamb shoulder is stuffed with our soon-to-be famous minted cous cous stuffing. Enjoy!

Lamb Traditional Roasting LegA juicy leg of lamb on the bone, the closer to the bone, the sweeter the meat!! Try it for yourself!!

Don’t forget your mint jelly!

Cooking Times Temp Time Internal Temp

Butterflied Lamb Leg 180°C 40min/kg 68°CEasy Carve Lamb Leg 180°C 1 hr/kg 68°CBoneless Rolled Leg 180°C 1 hr/kg 68°CMinted Cous Cous Lamb Shoulder

180°C 1 hr/kg 68°C

Lamb Traditional Roasting Leg

180°C 1 hr/kg 68°C

HAMBoneless Hams - Halves or FullsTraditionally smoked Australian hams, boneless for your carving ease.

Bone-in Hams - Halves or FullsTraditionally smoked Australian bone-in hams. The closer the bone the sweeter the meat.

Champagne Ham - Fulls OnlyThis traditionally smoked Australian ham is semi-boneless, leaving only the shank bone - EASY CARVE!

Glazed Ham - Halves or FullsBone-in, traditionally smoked and lovingly glazed with orange and pineapple.

Don’t forget your apple or cranberry sauce!

Reheating Times Temp Time Internal Temp

Bone In/Glazed 160°C 25 min/kg 65°CBoneless/Champagne 160°C 30 min/kg 65°C

TURKEYTurkey Breast RollsSucculent tender turkey breast meat plain or filled with our cranberry turkey stuffing.

Full TurkeysAvailable in two sizes, our Aussie grown turkeys are available unseasoned so you can add your own magic touch, or filled with our own cranberry stuffing topped with Everetts’ special herb blend!!

The QuintetThis ultimate crowd pleaser boasts a berry filled quail, stuffed inside a spatchcock, inside a chicken, inside a duck, inside a semi boneless turkey topped with our special herbs!

The TurporduckenThis chicken, inside a duck, inside a turkey uses pork belly and spiced pork mince to make a taste charged feast!

The BallantyneThe popular cranberry seasoned chicken, inside a duck, inside a size 50, semi-boneless turkey. - SECOND TO NONE!

Don’t forget your cranberry sauce!

Cooking Times Temp Time Internal Temp

Breast Roll 180°C 2.25 hours* 64°C*Rest for 10 min before serving

Full Turkey 180°C 40 min/kg 64°CQuintet 180°C 40 min/kg* 64°C

*approx 3.5 hrs

The Turporducken 180°C 40 min/kg 64°CThe Ballantyne 180°C 40 min/kg 64°C

OPENING HOURS

Mon-Wed, Fri: 6am-7pm

Thur: 6am - 8pm

Sat: 6am - 6pm

Sun: 10am - 4pm

Shop 14 Woolworths Complex • Ph 9021 6434 • Fax 9021 2528 • www.everettbutchers.com.au

PORKAll Western Australian grown.

Rolled Pork LoinTaken from the tender sirloin of the pork, the rolled pork loin comes in a variety of sizes plain or seasoned with our fruity stuffing mix, all scored and ready for your oven.

Pork Scotch with CrackleThis superb little pork scotch fillet is a must at any Christmas feast!

Pork BellyBone-in or boneless. The pork belly has really become the signature dish for many of the world’s most famous restaurants in the past few years. Why not at your home Christmas 2014?

Traditional Bone-in LegA traditional roasting pork pre-scored and cut to size to suit your family feast!!

Pickled PorkThere is no pickled pork as nice as the butchers’ own. Here at Everetts, we pride ourselves on the quality of our own pickled pork.

Don’t forget your apple sauce!

Cooking Times Temp & Time Internal Temp

Rolled Pork Loin 250°C for 25 min then 50 min/kg at 180°C

70°C

Pork Scotch with Crackle

250°C for 25 min then 50 min/kg at 180°C

70°C

Pork Belly 220°C for 50min/kg 70°CTraditional Bone-in Leg

250°C for 25 min then 50 min/kg at 180°C*

70°C

* 60min/kg over 4kg

Pickled Pork Bring to boil, reduce to simmer. 1hr/kg

BEEFBaby Beef Rump RoastFull of flavour, tender and juicy - this roast is nothing short of sensational!

Sirloin RoastLegend has it that after a night of feasting and drinking, a certain king was so impressed by the “loin” roast that he knighted it - forever to be known as the Sir Loin Roast. Fit for the royalty of Kalgoorlie-Boulder.

Baby Beef RackThis Rack of baby beef with its dijon and pistachio crust must be tried this Christmas!

Surf & Turf Scotch FilletSucculent aged scotch fillet with a generous serving of prawns, scallops and garlic sauce - a perfect blend of land and sea!

Cooking Times Temp Time Internal Temp

Beef Rump Roast 180°C 1 hour/kg 68°CSirloin Roast 180°C 1 hour/kg 68°CBaby Beef Rack 180°C 50min/kg 68°CSurf & Turf 180°C 1 hour/kg 68°C

Need extra stuffings?Our ‘home-made‘ stuffings can be bought separately in 3 flavours - Traditional, Chorizo and Orange.

CHICKENTandoori Half BirdsThis twin pack is ideal for the couple staying at home this Christmas. Very flavoursome, not spicy.

Jumbo Roasting ChickenA jumbo 2kg chicken seasoned with a traditional chicken stuffing, topped with a specially blended chicken rub (salt-mix).

Jumbo Rolled Seasoned ChickenA boneless 2kg chicken filled with one of our two gourmet stuffings; spinach and feta, or fruity nut.

Chicken TrioOur boneless trio of chickens rolled together and layered with silverbeet, semi-dried tomatoes and mozarella cheese! Oh.My.Gosh!

Quails6 to a tray, perfect entreé

SpatchcocksSingle serve birds for that gourmet treat.

Cooking Times Temp Time Internal

Tandoori Half Birds 180°C 45min 64°CJumbo Roasting Chicken 180°C 2 - 2.5 hrs 64°CJumbo Rolled Seasoned Chicken

180°C 1.5 hours 64°C

Chicken Trio 180°C 2 - 2.5 hrs 64°C

LAMBButterflied Lamb LegImpress your guests with our lamb leg infused with rosemary, lemon and garlic olive oil.

Easy Carve Lamb LegWith all but the shank bone removed, this roasting leg really is easy to carve.

Boneless Rolled LegNo bone - No worries! Plain or seasoned.

Minted Cous Cous Lamb ShoulderThis boneless lamb shoulder is stuffed with our soon-to-be famous minted cous cous stuffing. Enjoy!

Lamb Traditional Roasting LegA juicy leg of lamb on the bone, the closer to the bone, the sweeter the meat!! Try it for yourself!!

Don’t forget your mint jelly!

Cooking Times Temp Time Internal Temp

Butterflied Lamb Leg 180°C 40min/kg 68°CEasy Carve Lamb Leg 180°C 1 hr/kg 68°CBoneless Rolled Leg 180°C 1 hr/kg 68°CMinted Cous Cous Lamb Shoulder

180°C 1 hr/kg 68°C

Lamb Traditional Roasting Leg

180°C 1 hr/kg 68°C

HAMBoneless Hams - Halves or FullsTraditionally smoked Australian hams, boneless for your carving ease.

Bone-in Hams - Halves or FullsTraditionally smoked Australian bone-in hams. The closer the bone the sweeter the meat.

Champagne Ham - Fulls OnlyThis traditionally smoked Australian ham is semi-boneless, leaving only the shank bone - EASY CARVE!

Glazed Ham - Halves or FullsBone-in, traditionally smoked and lovingly glazed with orange and pineapple.

Don’t forget your apple or cranberry sauce!

Reheating Times Temp Time Internal Temp

Bone In/Glazed 160°C 25 min/kg 65°CBoneless/Champagne 160°C 30 min/kg 65°C

TURKEYTurkey Breast RollsSucculent tender turkey breast meat plain or filled with our cranberry turkey stuffing.

Full TurkeysAvailable in two sizes, our Aussie grown turkeys are available unseasoned so you can add your own magic touch, or filled with our own cranberry stuffing topped with Everetts’ special herb blend!!

The QuintetThis ultimate crowd pleaser boasts a berry filled quail, stuffed inside a spatchcock, inside a chicken, inside a duck, inside a semi boneless turkey topped with our special herbs!

The TurporduckenThis chicken, inside a duck, inside a turkey uses pork belly and spiced pork mince to make a taste charged feast!

The BallantyneThe popular cranberry seasoned chicken, inside a duck, inside a size 50, semi-boneless turkey. - SECOND TO NONE!

Don’t forget your cranberry sauce!

Cooking Times Temp Time Internal Temp

Breast Roll 180°C 2.25 hours* 64°C*Rest for 10 min before serving

Full Turkey 180°C 40 min/kg 64°CQuintet 180°C 40 min/kg* 64°C

*approx 3.5 hrs

The Turporducken 180°C 40 min/kg 64°CThe Ballantyne 180°C 40 min/kg 64°C

OPENING HOURS

Mon-Wed, Fri: 6am-7pm

Thur: 6am - 8pm

Sat: 6am - 6pm

Sun: 10am - 4pm

Shop 14 Woolworths Complex • Ph 9021 6434 • Fax 9021 2528 • www.everettbutchers.com.au

PORKAll Western Australian grown.

Rolled Pork LoinTaken from the tender sirloin of the pork, the rolled pork loin comes in a variety of sizes plain or seasoned with our fruity stuffing mix, all scored and ready for your oven.

Pork Scotch with CrackleThis superb little pork scotch fillet is a must at any Christmas feast!

Pork BellyBone-in or boneless. The pork belly has really become the signature dish for many of the world’s most famous restaurants in the past few years. Why not at your home Christmas 2014?

Traditional Bone-in LegA traditional roasting pork pre-scored and cut to size to suit your family feast!!

Pickled PorkThere is no pickled pork as nice as the butchers’ own. Here at Everetts, we pride ourselves on the quality of our own pickled pork.

Don’t forget your apple sauce!

Cooking Times Temp & Time Internal Temp

Rolled Pork Loin 250°C for 25 min then 50 min/kg at 180°C

70°C

Pork Scotch with Crackle

250°C for 25 min then 50 min/kg at 180°C

70°C

Pork Belly 220°C for 50min/kg 70°CTraditional Bone-in Leg

250°C for 25 min then 50 min/kg at 180°C*

70°C

* 60min/kg over 4kg

Pickled Pork Bring to boil, reduce to simmer. 1hr/kg

BEEFBaby Beef Rump RoastFull of flavour, tender and juicy - this roast is nothing short of sensational!

Sirloin RoastLegend has it that after a night of feasting and drinking, a certain king was so impressed by the “loin” roast that he knighted it - forever to be known as the Sir Loin Roast. Fit for the royalty of Kalgoorlie-Boulder.

Baby Beef RackThis Rack of baby beef with its dijon and pistachio crust must be tried this Christmas!

Surf & Turf Scotch FilletSucculent aged scotch fillet with a generous serving of prawns, scallops and garlic sauce - a perfect blend of land and sea!

Cooking Times Temp Time Internal Temp

Beef Rump Roast 180°C 1 hour/kg 68°CSirloin Roast 180°C 1 hour/kg 68°CBaby Beef Rack 180°C 50min/kg 68°CSurf & Turf 180°C 1 hour/kg 68°C

Need extra stuffings?Our ‘home-made‘ stuffings can be bought separately in 3 flavours - Traditional, Chorizo and Orange.

CHICKENTandoori Half BirdsThis twin pack is ideal for the couple staying at home this Christmas. Very flavoursome, not spicy.

Jumbo Roasting ChickenA jumbo 2kg chicken seasoned with a traditional chicken stuffing, topped with a specially blended chicken rub (salt-mix).

Jumbo Rolled Seasoned ChickenA boneless 2kg chicken filled with one of our two gourmet stuffings; spinach and feta, or fruity nut.

Chicken TrioOur boneless trio of chickens rolled together and layered with silverbeet, semi-dried tomatoes and mozarella cheese! Oh.My.Gosh!

Quails6 to a tray, perfect entreé

SpatchcocksSingle serve birds for that gourmet treat.

Cooking Times Temp Time Internal

Tandoori Half Birds 180°C 45min 64°CJumbo Roasting Chicken 180°C 2 - 2.5 hrs 64°CJumbo Rolled Seasoned Chicken

180°C 1.5 hours 64°C

Chicken Trio 180°C 2 - 2.5 hrs 64°C

LAMBButterflied Lamb LegImpress your guests with our lamb leg infused with rosemary, lemon and garlic olive oil.

Easy Carve Lamb LegWith all but the shank bone removed, this roasting leg really is easy to carve.

Boneless Rolled LegNo bone - No worries! Plain or seasoned.

Minted Cous Cous Lamb ShoulderThis boneless lamb shoulder is stuffed with our soon-to-be famous minted cous cous stuffing. Enjoy!

Lamb Traditional Roasting LegA juicy leg of lamb on the bone, the closer to the bone, the sweeter the meat!! Try it for yourself!!

Don’t forget your mint jelly!

Cooking Times Temp Time Internal Temp

Butterflied Lamb Leg 180°C 40min/kg 68°CEasy Carve Lamb Leg 180°C 1 hr/kg 68°CBoneless Rolled Leg 180°C 1 hr/kg 68°CMinted Cous Cous Lamb Shoulder

180°C 1 hr/kg 68°C

Lamb Traditional Roasting Leg

180°C 1 hr/kg 68°C

HAMBoneless Hams - Halves or FullsTraditionally smoked Australian hams, boneless for your carving ease.

Bone-in Hams - Halves or FullsTraditionally smoked Australian bone-in hams. The closer the bone the sweeter the meat.

Champagne Ham - Fulls OnlyThis traditionally smoked Australian ham is semi-boneless, leaving only the shank bone - EASY CARVE!

Glazed Ham - Halves or FullsBone-in, traditionally smoked and lovingly glazed with orange and pineapple.

Don’t forget your apple or cranberry sauce!

Reheating Times Temp Time Internal Temp

Bone In/Glazed 160°C 25 min/kg 65°CBoneless/Champagne 160°C 30 min/kg 65°C

TURKEYTurkey Breast RollsSucculent tender turkey breast meat plain or filled with our cranberry turkey stuffing.

Full TurkeysAvailable in two sizes, our Aussie grown turkeys are available unseasoned so you can add your own magic touch, or filled with our own cranberry stuffing topped with Everetts’ special herb blend!!

The QuintetThis ultimate crowd pleaser boasts a berry filled quail, stuffed inside a spatchcock, inside a chicken, inside a duck, inside a semi boneless turkey topped with our special herbs!

The TurporduckenThis chicken, inside a duck, inside a turkey uses pork belly and spiced pork mince to make a taste charged feast!

The BallantyneThe popular cranberry seasoned chicken, inside a duck, inside a size 50, semi-boneless turkey. - SECOND TO NONE!

Don’t forget your cranberry sauce!

Cooking Times Temp Time Internal Temp

Breast Roll 180°C 2.25 hours* 64°C*Rest for 10 min before serving

Full Turkey 180°C 40 min/kg 64°CQuintet 180°C 40 min/kg* 64°C

*approx 3.5 hrs

The Turporducken 180°C 40 min/kg 64°CThe Ballantyne 180°C 40 min/kg 64°C

OPENING HOURS

Mon-Wed, Fri: 6am-7pm

Thur: 6am - 8pm

Sat: 6am - 6pm

Sun: 10am - 4pm

Shop 14 Woolworths Complex • Ph 9021 6434 • Fax 9021 2528 • www.everettbutchers.com.au

PORKAll Western Australian grown.

Rolled Pork LoinTaken from the tender sirloin of the pork, the rolled pork loin comes in a variety of sizes plain or seasoned with our fruity stuffing mix, all scored and ready for your oven.

Pork Scotch with CrackleThis superb little pork scotch fillet is a must at any Christmas feast!

Pork BellyBone-in or boneless. The pork belly has really become the signature dish for many of the world’s most famous restaurants in the past few years. Why not at your home Christmas 2014?

Traditional Bone-in LegA traditional roasting pork pre-scored and cut to size to suit your family feast!!

Pickled PorkThere is no pickled pork as nice as the butchers’ own. Here at Everetts, we pride ourselves on the quality of our own pickled pork.

Don’t forget your apple sauce!

Cooking Times Temp & Time Internal Temp

Rolled Pork Loin 250°C for 25 min then 50 min/kg at 180°C

70°C

Pork Scotch with Crackle

250°C for 25 min then 50 min/kg at 180°C

70°C

Pork Belly 220°C for 50min/kg 70°CTraditional Bone-in Leg

250°C for 25 min then 50 min/kg at 180°C*

70°C

* 60min/kg over 4kg

Pickled Pork Bring to boil, reduce to simmer. 1hr/kg

BEEFBaby Beef Rump RoastFull of flavour, tender and juicy - this roast is nothing short of sensational!

Sirloin RoastLegend has it that after a night of feasting and drinking, a certain king was so impressed by the “loin” roast that he knighted it - forever to be known as the Sir Loin Roast. Fit for the royalty of Kalgoorlie-Boulder.

Baby Beef RackThis Rack of baby beef with its dijon and pistachio crust must be tried this Christmas!

Surf & Turf Scotch FilletSucculent aged scotch fillet with a generous serving of prawns, scallops and garlic sauce - a perfect blend of land and sea!

Cooking Times Temp Time Internal Temp

Beef Rump Roast 180°C 1 hour/kg 68°CSirloin Roast 180°C 1 hour/kg 68°CBaby Beef Rack 180°C 50min/kg 68°CSurf & Turf 180°C 1 hour/kg 68°C

Need extra stuffings?Our ‘home-made‘ stuffings can be bought separately in 3 flavours - Traditional, Chorizo and Orange.

2014CHRISTMAS CATALOGUE

PICK UP YOUR ORDER

FROM SHOP 14 WOOLWORTHS

COMPLEX

PHONE 9021 6434 FAX 9021 2528

Shop 14 Woolworths Complex • Ph 9021 6434 • Fax 9021 2528 • www.everettbutchers.com.auShop 14 Woolworths Complex • Ph 9021 6434 • Fax 9021 2528 • www.everettbutchers.com.auShop 14 Woolworths Complex • Ph 9021 6434 • Fax 9021 2528 • www.everettbutchers.com.au

ORDER NOW FOR YOUR CHANCE TO WIN!

SEAFOODAll of our seafood is from Australia, as we know local is better.Esperance Crayfish (Lobsters)Southern Rock Lobster from the continental shelf off the Esperance coast.

MarronWestern Australian marron - These black beauties are superb!

Moreton Bay BugsNothing better than a bug!

Blue Swimmer CrabsWestern Australia’s favourite crab

Prawn FleshNo shell. No head. No mess. Perfect for salads, skewers and BBQs.

Whole Cooked PrawnsNo Aussie Christmas is complete without a shrimp on the barbie!

Whole Raw Carnarvon King PrawnsEnjoy the sweet flavour of Western Australian king prawns.

OystersExtra large - Sold natural by the dozen.

To guarantee your order, please place on or before Sunday 7 December.

Order by 7 Dec. for your chance to win a Weber Q, worth $400 from Everett

Butchers and Mitre 10 and your Christmas meat order

for FREE!

SAUCESCranberry SauceApple SauceMint JellyMint SauceCrustacean DressingWorcestershire Sauce

WE ARE HERE!

Wilson St

PO

Bro

okm

an St

Han

nan

St

Wo

olies

P

EXTRASHam BagsTo keep your ham fresher for longer

Meat Thermometers The chef’s secret! - Cook the perfect roast.

Carving KnivesWe have a good selection in-store. Ask one of our friendly staff for advice.

Eskies - 50 Litre Chilly ChestsSteve has TWO they are that good!

Early Bird Draw

Early Bird Draw

Order by 7 Dec. for your chance to win a

Weber Q (valued at $400)

and your Christmas meat order

for FREE!

Courtesy of Everett Butchers

& Mitre 10.Winner notified 8•12•14

DUCKFull DuckFull unseasoned duck for the chef at home to make into something special.

Cous Cous DuckLester’s famous couscous stuffing compliments this duck - this will be a special treat.

Le Orange Glazed DuckOur traditional Aussie bone-in duck with a fresh orange based stuffing and orange glaze.

Le Cerise Glazed DuckOur traditional Aussie bone-in duck with a French cherry based stuffing and cherry glaze.

The GrinchBerry filled quail, inside a chicken, inside a duck.

Cooking Times Temp Time

Full Duck 180°C 2 hoursCous Cous Duck 180°C 2 hoursLe Orange Glazed Duck 180°C 2 hoursLe Cerise Glazed Duck 180°C 2 hoursValentine 180°C 40min/kg

Oysters Kilpatrick?We have all the ingredients - quality Emelia’s worcestershire sauce and bacon (and of course the oysters!!) available in store.

2014CHRISTMAS CATALOGUE

PICK UP YOUR ORDER

FROM SHOP 14 WOOLWORTHS

COMPLEX

PHONE 9021 6434 FAX 9021 2528

Shop 14 Woolworths Complex • Ph 9021 6434 • Fax 9021 2528 • www.everettbutchers.com.auShop 14 Woolworths Complex • Ph 9021 6434 • Fax 9021 2528 • www.everettbutchers.com.auShop 14 Woolworths Complex • Ph 9021 6434 • Fax 9021 2528 • www.everettbutchers.com.au

ORDER NOW FOR YOUR CHANCE TO WIN!

SEAFOODAll of our seafood is from Australia, as we know local is better.Esperance Crayfish (Lobsters)Southern Rock Lobster from the continental shelf off the Esperance coast.

MarronWestern Australian marron - These black beauties are superb!

Moreton Bay BugsNothing better than a bug!

Blue Swimmer CrabsWestern Australia’s favourite crab

Prawn FleshNo shell. No head. No mess. Perfect for salads, skewers and BBQs.

Whole Cooked PrawnsNo Aussie Christmas is complete without a shrimp on the barbie!

Whole Raw Carnarvon King PrawnsEnjoy the sweet flavour of Western Australian king prawns.

OystersExtra large - Sold natural by the dozen.

To guarantee your order, please place on or before Sunday 7 December.

Order by 7 Dec. for your chance to win a Weber Q, worth $400 from Everett

Butchers and Mitre 10 and your Christmas meat order

for FREE!

SAUCESCranberry SauceApple SauceMint JellyMint SauceCrustacean DressingWorcestershire Sauce

WE ARE HERE!

Wilson St

PO

Bro

okm

an St

Han

nan

St

Wo

olies

P

EXTRASHam BagsTo keep your ham fresher for longer

Meat Thermometers The chef’s secret! - Cook the perfect roast.

Carving KnivesWe have a good selection in-store. Ask one of our friendly staff for advice.

Eskies - 50 Litre Chilly ChestsSteve has TWO they are that good!

Early Bird Draw

Early Bird Draw

Order by 7 Dec. for your chance to win a

Weber Q (valued at $400)

and your Christmas meat order

for FREE!

Courtesy of Everett Butchers

& Mitre 10.Winner notified 8•12•14

DUCKFull DuckFull unseasoned duck for the chef at home to make into something special.

Cous Cous DuckLester’s famous couscous stuffing compliments this duck - this will be a special treat.

Le Orange Glazed DuckOur traditional Aussie bone-in duck with a fresh orange based stuffing and orange glaze.

Le Cerise Glazed DuckOur traditional Aussie bone-in duck with a French cherry based stuffing and cherry glaze.

The GrinchBerry filled quail, inside a chicken, inside a duck.

Cooking Times Temp Time

Full Duck 180°C 2 hoursCous Cous Duck 180°C 2 hoursLe Orange Glazed Duck 180°C 2 hoursLe Cerise Glazed Duck 180°C 2 hoursValentine 180°C 40min/kg

Oysters Kilpatrick?We have all the ingredients - quality Emelia’s worcestershire sauce and bacon (and of course the oysters!!) available in store.