Only the Best Carnivores' Selection

‘Extra special’ just got even better ...

Availability: In stock

£79.00
PRICE PER KILO: £43.41
CODE: D2385
 
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  (10 reviews)     
Our 'Big 4' steaks - sirloin, ribeye, fillet and rump – hand cut, as always, from premium grass-fed, fully matured beef from the British Isles. But there’s one BIG difference – these are cut super-sized to suit the hungriest carnivore!
  • The same fantastic dry-aged, grass-fed beef on which we have built our reputation since 1974!
  • Extra trimmed to another level of presentation by our butchers
  • Each steak has been hand cut to satisfy the biggest appetite
Box Contains:

    • 1 Carnivores' Rib Steak, 750g
    • 1 Carnivores' Sirloin Steak, 430g
    • 1 Carnivores' Centre Cut Fillet Steak, 320g
    • 1 Carnivores' Pavé Rump Steak, 320g

Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Carnivores' Rib Steak

Nutritional Information (Typical per 100g)
Energy: 1052 kJ / 253 kcal, Fat: 19.8g, of which Saturates: 8.9g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 18.8g, Salt: 0.13g

Carnivores' Sirloin Steak

Nutritional Information (Typical per 100g)
Energy: 841 kJ / 201 kcal, Fat: 13g, of which Saturates: 5g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20g, Salt: 0.13g

Carnivores' Centre Cut Fillet Steak

Nutritional Information (Typical per 100g)
Energy: 757 kJ / 181 kcal, Fat: 8g, of which Saturates: 3g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20g, Salt: 0.13g

Carnivores' Pavé Rump Steak

Nutritional Information (Typical per 100g)
Energy: 726 kJ / 174 kcal, Fat: 10.1g, of which Saturates: 4.3g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20.7g, Salt: 0.14g
Carnivores' Rib Steak

1. BRING THE MEAT TO ROOM TEMPERATURE.
Remove defrosted meat from vacuum packaging and pat dry with kitchen paper. Allow to Èbloom' and come to room temperature for 30 minutes before cooking. This helps it cook more evenly, stay juicier and more tender.

2. PREHEAT YOUR OVEN & SEAR
Preheat oven to 250°C / Fan 230°C/ Gas 9 and heat a frying pan on the hob till almost smoking. Brush oil onto the meat and place in the pan - it should sizzle. Sear for 8 -10 minutes.

3. COOK TO YOUR LIKING
Once seared, place meat uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven and cook to your liking following the recommended times, or use a meat thermometer to check.

Rare: 22 - 24 minutes
Medium Rare: 26 - 28 minutes
Medium: 30-32 minutes
Well Done: 36-38 minutes

RESTING
Remove meat from oven, cover with foil and leave to rest in a warm place for 10 minutes. Resting ensures evenly juicy, tender meat. Use this time to warm plates, prepare veg or make a sauce.

Carnivores' Sirloin Steak


1. BRING THE MEAT TO ROOM TEMPERATURE.
Remove defrosted meat from vacuum packaging and pat dry with kitchen paper. Allow to 'bloom' and come to room temperature for 30 minutes before cooking. This helps it cook more evenly, stay juicier and more tender.

2. PREHEAT YOUR OVEN & SEAR
Preheat oven to 250°C / Fan 230°C/ Gas 9 and heat a frying pan on the hob till almost smoking. Brush oil onto the meat and place in the pan - it should sizzle. Sear for 4 -5 minutes.

3. COOK TO YOUR LIKING
Once seared, place meat uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven and cook to your liking following the recommended times, or use a meat thermometer to check.

Rare: 6-8 minutes
Medium Rare: 8-10 minutes
Medium: 12-14 minutes
Well Done: 16-18 minutes

Once seared, place meat uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven and cook to your liking following the recommended times, or use a meat thermometer to check.

RESTING
Remove meat from oven, cover with foil and leave to rest in a warm place for 10 minutes. Resting ensures evenly juicy, tender meat. Use this time to warm plates, prepare veg or make a sauce.

Carnivores' Centre Cut Fillet Steak

1. BRING THE MEAT TO ROOM TEMPERATURE.
Remove defrosted meat from vacuum packaging and pat dry with kitchen paper. Allow to 'bloom' and come to room temperature for 30 minutes before cooking. This helps it cook more evenly, stay juicier and more tender.

2. PREHEAT YOUR OVEN & SEAR
Preheat oven to 250°C / Fan 230°C/ Gas 9 and heat a frying pan on the hob till almost smoking. Brush oil onto the meat and place in the pan - it should sizzle. Sear for 4 -5 minutes.

3. COOK TO YOUR LIKING
Once seared, place meat uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven and cook to your liking following the recommended times, or use a meat thermometer to check.

Rare: 6-8 minutes
Medium Rare: 8-10 minutes
Medium: 12-14 minutes
Well Done: 16-18 minutes

Once seared, place meat uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven and cook to your liking following the recommended times, or use a meat thermometer to check.

RESTING
Remove meat from oven, cover with foil and leave to rest in a warm place for 10 minutes. Resting ensures evenly juicy, tender meat. Use this time to warm plates, prepare veg or make a sauce.

Carnivores' Pavé Rump Steak

1. BRING THE MEAT TO ROOM TEMPERATURE.
Remove defrosted meat from vacuum packaging and pat dry with kitchen paper. Allow to 'bloom' and come to room temperature for 30 minutes before cooking. This helps it cook more evenly, stay juicier and more tender.

2. PREHEAT YOUR OVEN & SEAR
Preheat oven to 250°C / Fan 230°C/ Gas 9 and heat a frying pan on the hob till almost smoking. Brush oil onto the meat and place in the pan - it should sizzle. Sear for 4 -5 minutes.

3. COOK TO YOUR LIKING
Once seared, place meat uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven and cook to your liking following the recommended times, or use a meat thermometer to check.

Rare: 6-8 minutes
Medium Rare: 8-10 minutes
Medium: 12-14 minutes
Well Done: 16-18 minutes

Once seared, place meat uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven and cook to your liking following the recommended times, or use a meat thermometer to check.

RESTING
Remove meat from oven, cover with foil and leave to rest in a warm place for 10 minutes. Resting ensures evenly juicy, tender meat. Use this time to warm plates, prepare veg or make a sauce.

100% of customers liked this product (10 reviews)

Posted Rating Comment Company Comment
18-Jun-2017   
very tasty and great of dinner invites
14-Jun-2017   
Gift for a friend who said she loved it.
11-May-2017   
Simply superb. Well worth the money
22-Apr-2017   
Excellent cuts of meat melts in your mouth.
03-Apr-2017   
First class meat. Would re-order.
20-Mar-2017   
Very good beef selection.
19-Mar-2017   
Maintaining really excellent quality
18-Mar-2017   
Amazing quality and taste and if cooked right makes the perfect steak.
05-Feb-2017   
thank you on behalf of the recipients who fought over the selection - and great service too
16-Jan-2017   
very good value and quality cuts
view all reviews

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