Bootiful joints for school from Bernard Matthews

Bernard Matthews is stepping out of its turkey heartland with the launch of a new range of traditional roast products.

Bernard Matthews is stepping out of its turkey heartland with the launch of a new range of traditional roast products, aimed at the foodservice and school meals sector.

The company's foodservice division has added a range of 1.5kg boneless basted joints, alongside its turkey breast offer, all of which are designed to be easy-to-handle, cooked from frozen, easily portioned with no wastage. It claims the products deliver a perfect roast, everytime.

The range includes beef, pork, lamb and chicken - all of which comply fully with healthy eating initiatives and guidelines, containing less than 400mg of salt and less than 10g of fat per 100g.

Supplied in roasting bags, the joints can be cooked from frozen in under three hours or, if defrosted first, under two hours.

A spokesman for the company said the new products are expected to appeal to the education sector. "With roasts becoming more popular in schools, the five meat types give school-meal organisations the opportunity to offer a different carvery operation every day with traditional vegetables and potatoes."

Bernard Matthews has also launched a cooked, sliced 100% turkey breast product, aimed at the foodservice sector, which can be used as part of a roast meal, or included in wraps, salads or sandwiches. It is presented in a cooking liquer to ensure a succulent finish.

Once defrosted, the slices can be regenerated in the liquer for use in a hot meal or roasts.Slices weigh between 30g and 48g and are available in 1kg packs.

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