“Fresh Meals Daily (609) 266-7611”
1200 W Brigantine Ave Brigantine, New Jersey 08203
Daily Lunch Specials
Prepared from scratch. Stop in with the whole family for breakfast, lunch or dinner. … We just hope you think they’re as special as we do. Sunrise to Sunset
If we don’t have we will get it.
The supermarket typically comprises meat, fresh produce, dairy, and baked goods aisles, along with shelf space reserved for canned and packaged goods as well as for various non-food items such as kitchenware, household cleaners, pharmacy products and pet supplies.
In House Butcher
Butchery is a traditional line of work. In the industrialized world, slaughterhouses use butchers to slaughter the animals, performing one or a few of the steps repeatedly as specialists on a semiautomated disassembly line. The steps include stunning (rendering the animal incapacitated), exsanguination (severing the carotid or brachial arteries to facilitate blood removal), skinning (removing the hide or pelt) or scalding and dehairing (pork), evisceration (removing the viscera) and splitting (dividing the carcass in halflongitudinally).
After the carcasses are chilled (unless “hot-boned”), primary butchery consists of selecting carcasses, sides, or quarters from which primal cuts can be produced with the minimum of wastage; separating the primal cuts from the carcass; trimming primal cuts and preparing them for secondary butchery or sale; and storing cut meats. Secondary butchery involves boning and trimming primal cuts in preparation for sale. Historically, primary and secondary butchery were performed in the same establishment, but the advent of methods of preservation and low cost transportation has largely separated them.
In parts of the world, it is common for butchers to perform many or all of the butcher’s duties. Where refrigeration is less common, these skills are required to sell the meat of slaughtered animals.