Professional Documents
Culture Documents
ALA CARTE
AND SETS
We realize that changing from one type of menu quickly to another may confuse a lot of
you and to tell you the truth, it confused some of our staff as well.
So, we’ve brought back the set meals that many of you enjoyed from before and included
prices for all of the items by themselves as well.
Yes, a few prices went up since our last, last menu but most of those are centered in our
side dishes. We’ve bit the bullet on margins when it comes to our sets so you all can
enjoy the convenience of a whole plate of food for one price.
For those of you who like to mix and match your own creations please carry on.
Our same rules apply though; we will give you the most in quality that is possible for the price. This I
promise to you personally,
Bernie Utchenik “The Botak”
©COPYRIGHT 2009 ALL RIGHTS RESERVED GREAT BIG FOOD PTE LTD
THE STEAKS
Ah steaks, now let‟s get down to the meat of the matter. There is so much information and
misinformation floating around about steaks these days that some things you think you know
one day, you hear exactly the opposite the next.
It‟s very easy to be confused and it is even easier to be misled. Most times it isn‟t even
done purposely, the seller just doesn‟t have enough knowledge themselves, so they pass on
what little they know and make up the rest. As they say, a little knowledge is a dangerous
thing.
Basically, what we‟ve been taught and what we have found is this:
BULLS v/s STEERS
You have BULLS and you have STEERS. A STEER is merely a BULL that has been
castrated. By denuding the male, a hormone is no longer produced by the animal and
the meat becomes less tough. STEERS are preferred in any quality classification as
STEER meat is more tender than BULL meat and usually more expensive.
THE CUT
The cut of the beef helps to determine its tenderness and flavor as it depends on how
much that particular part of the cattle was involved in the cattle‟s movement while it
was moving about. Like you or me, a muscle well developed might be tougher than one
not used too often. The least used cut by the steer is the tenderloin so it happens to
be the most tender cut from the cattle. The ribeye is actually two different pieces
joined together. Both are very tender.
BEEF GRADING
BEEF GRADING varies from country to country. In the USA the USDA (United States
Department of Agriculture) determines the grading. For our purposes, we‟ll only mention
the USDA‟s top two levels, which are PRIME(less than 3% of all USDA graded beef is
Prime), the highest and CHOICE. In Australia you have basically PRS and PRB, Prime
Steer and Prime Bull, S (Steer) Grade, in New Zealand there is PS and PB and lesser
grades. Beef grading is almost always done after the cattle is slaughtered.
FROZEN V/S CHILLED
FROZEN beef is generally of a lower quality than CHILLED. So you would find more FROZEN
PB (Prime Bull) than PS(Prime Steer) unless there is an over or under abundance of either in
the market. Chilled is preferred as the natural juices won‟t run out in a thawing process.
©COPYRIGHT 2009 ALL RIGHTS RESERVED GREAT BIG FOOD PTE LTD
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FEED
How are the cattle fed? I was told by a customer proudly that he only ate “grass fed”
beef. Well, most cattle are grass fed as it is the less expensive way to feed cattle.
Then there is grain fed. BUT, in Australia and New Zealand they will most likely use
grains such as wheat, barleys and such while in the USA they use corn exclusively. The
flavorings are different and the effect of the different grains on the meats themselves
are different. Then there is the length of time the cattle are fed the grain. They may
be on grass for most of their growth cycle and only switched to grain for fattening for
60 days, 120 days, 180 days and so on. Since the grains are more costly than grass,
the more grain the more the beef will cost, usually. And since corn is usually the more
expensive grain, American beef is usually pricier as well.
AGEING
Ageing is another factor. This doesn‟t refer to the age of the cattle when it is
slaughtered but rather the time the beef is allowed to age after it is slaughtered.
Beef mellows and softens as it ages. What is the difference between spoilage and
ageing? Conditions, temperature, humidity and knowhow. Generally, beef is better if it
is aged before marinating or cooking. As aging takes time and must be done under
controlled conditions, it adds to the price of the beef as well.
CATTLE BREEDS
Strains or breeds of cattle such as Wagyu or Black Angus also help to determine how
the meat will be formed. Not only are these types of cattle bred a certain way but
they inherently have certain characteristics that might make their meat more dear on
the market.
MARBLING
The higher the quality of most beef the more marbling, or lines of fat running through
the meat it will have. This marbling does at least two things; one, as the meat cooks
this fat renders out of the beef making the meat tenderer. Second, a lot of the flavor
from feeding goes into the fats so the more marbling, the more flavor will render into
the meat while it cooks as well. Wagyu is even rated by its Marble Score (MS). This
MS system, which started in Japan has now taken off in Australia.(What a can of
worms this starts! I have seen so many amateur “experts” blogging about the 6-7 or
the 9 they ate and comparing who is serving what and what MS. Each Wagyu farm
develops different cattle so MS is only the tip of the iceberg, as they say. It‟s the
farm that matters the most as that is where the flavor of the beef will be instilled)
©COPYRIGHT 2009 ALL RIGHTS RESERVED GREAT BIG FOOD PTE LTD
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And all you wanted to do was go out and enjoy a simple steak. Maybe not as simple as you
thought eh? Consider this; the Australians have imported Wagyu from Japan and cross bred
them with other cattle. They are then bred again with these Wagyu breeds until there is at
least 51% Wagyu in the cattle and can be called Wagyu again. Thus you can find Wagyu that
has a MS 9 with a fairly flat taste and a USDA Prime that is infinitely more flavorful.
Too much for you to swallow? Maybe so. We are just hoping that the more you know, the
more you will understand what we are offering you for your hard earned money.
©COPYRIGHT 2009 ALL RIGHTS RESERVED GREAT BIG FOOD PTE LTD Page 3
OUR STEAKS – *All Steaks Include 2 Side Dishes
Botak Jones® NZ RIBEYE LADY‟S CUT 150gms. A little bigger than before)
If 200 grams of beef is a little too much, this steak may be just what you‟re
looking for. Oh, you‟ve found it! $12.50
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SOUPS
HEY!!!!!
Order any regular soup (Chicken Gumbo/Mushroom Soup) with any SET $2.00
For real MAN!!
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FINGER FOOD (STARTERS)
(ACTUALLY ANY FOOD IS FINGER FOOD IF YOU EAT IT WITH YOUR FINGERS, RIGHT?)
©COPYRIGHT 2009 ALL RIGHTS RESERVED GREAT BIG FOOD PTE LTD
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SALADS
Hi, the smaller price reflects a small salad and the larger price represents a large salad. I just
thought that you should know. You might also like to know that we offer our own salad dressings. You
might like to know that they are 1001(only1000 islands couldn‟t cut it) Island and Mustard Vinaigrette. Oh
yeah, almost forgot, the Caesar Salad comes with our own anchovy Caesar dressing. I think that‟s it.
Yeah, that‟s it.
REG. / LG.
HOW‟S SALAD? $3.00/$5.00
This is usually referred to as a green or tomato salad but I don‟t know why it would be
referred to as a tomato salad as tomatoes only a portion of it. This one should have FRESH
iceberg lettuce(totally out of fashion but tasty), tomato, carrot, sliced fresh cucumbers,
sliced black olives, onion and a little feta cheese.
©COPYRIGHT 2009 ALL RIGHTS RESERVED GREAT BIG FOOD PTE LTD Page 7
FRIES
We bring crinkle cut fries in from all over the world so they may be a little different in consistency
as each country‟s potatoes have different consistencies.
Variety, variety, variety, you can‟t say that Botak Jones doesn‟t give you variety. Okay, maybe you
can. Our fries are fried in 100% non-hydrogenated palm oil. No cholesterol or Trans fats, so they
say.
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SIDE DISHES
HOT SIDES
DOUBLE BAKED CHEESE POTATO $2.20 $5.80
BUTTER BOILED SWEET CORN $1.50 $3.00
BAKED BEANS $1.50
VEGETABLE STEW $1.80 $5.00
DAILY VEGETABLE (changes) from $1.50 ----
ADD ONS (Things you might want to add to your burger, hotdog, steak, or chops)
©COPYRIGHT 2009 ALL RIGHTS RESERVED GREAT BIG FOOD PTE LTD Page 9
SANDWICHES
<<<<<<AVAILABLE UNTIL 4:00PM>>>>>>
Nothing beats a good sandwich except for maybe someone walking up to you and sticking a few bucks
in your pocket.
These are available on either focaccia or whole wheat bread and come dressed with iceberg lettuce,
tomato and onion.
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HAMBURGERS (BEEF)
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\
MORE HAMBURGERS
Burger Only
THE MASSIVE© $7.80 $9.80
5 inches of really good burger here. This is a 220 gram* pure beef patty
that takes up every bit of the 5 inch bun we serve it on. We know there
are probably bigger patties out there but big isn‟t enough; it‟s got to be
good eating. You decide for yourself, Time Out already has.
©COPYRIGHT 2009 ALL RIGHTS RESERVED GREAT BIG FOOD PTE LTD Page 12
OTHER BURGERS THAT ARE NOT BEEF
A Burger by any Other Name Would Be A Sandwich.”
. Shakespeare (Wally, not related to the famous playwright)
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HOT DOGS or SAUSAGES or WIENERS
It‟s funny how the hamburger and the frankfurter are named for cities in Germany but found their fame in
America. Not really too funny I guess, but funny all the same. These too come as dogs on the buns with veg
ONLY.
YOU CAN ADD YOUR SIDES AND ADD-ONS SEPARATELY
Bun Only Set
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FISH ENTREES
(OR PHISCHE, IF YOU LIKE)
DON‟T FORGET TO PICK YOUR SIDES AND ADD-ONS
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CHICKEN ENTREES
DON‟T FORGET TO CHOOSE YOUR SIDES AND ADD-ONS
CAJUN CHICKEN
REG. $8.00
LG. $13.00
People know of us for a multitude of reasons. One of the reasons they know of us is our
Cajun Chicken. Never mind that Bernie is the first in Singapore to offer an authentic Cajun
chicken, never mind that Bernie spent 15 years in the south of Louisiana where the Cajun call
home and never mind that chicken breast is arguably the best source of soluble protein. It
just tastes really, really good! A whole chicken breast laboriously marinated, char-grilled and
topped with real mozzarella cheese and our own Cajun sauce. NO flavor enhancers,
MSG or chemicals are used in its preparation, only pure natural ingredients.
LAMB
We ask our suppliers to cut these thick (2.5cm, 1”) so that you can taste the meat
and enjoy the tenderness. These are all painstakingly hand marinated and are
served with our shitake/pepper sauce.
Sorry about the price folks, the Australian dollar is going crazy. If it goes down for an extended
period, we‟ll bring the prices down too. I think once you taste these though, you won‟t care what
they cost.
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DESSERTS
CHEESECAKE $5.50/slice
These cheesecakes are made by our passionate fiend Cannice. If you start talking to her
about cheesecake, her eyes start to sparkle, not that they aren‟t sparkling already, and she
talks to you about cheesecake from another level. She will ONLY use the best ingredients.
This style of cheesecake is more in line with American style of baked cheesecakes; it is a bit
thicker and richer than the Asian varieties.
WHOLE CAKES ARE AVAILABLE WITH AT LEAST THREE (3) DAYS NOTICE.
$50.00
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