Steak & Favourites Selection

What more could you want?!

Availability: In stock

£59.25
CODE: D2511
 
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Our butchers have surpassed themselves with this extensive selection of our customers’ favourites. From juicy, deeply flavoured steaks to tender, pink Lamb Loin Chops, with our renowned, premium quality burgers and sausages included in the mix. Diced Fillet Steak adds a touch of luxury to any meal – and of course, our crispy Alpine Fries complete any meal to perfection!
  • Grass-fed, fully matured, hand cut UK beef
  • British lamb for the ultimate in flavour
  • Deliciously crunchy Alpine Fries – irresistible!
Box Contains:

    • 2 Pavé Rump Steaks, 150g each
    • 2 Sirloin Sandwich Steaks, 120g each
    • 1 pack Diced Fillet Steak, 450g
    • 2 Lamb Loin Chops, 200g pack
    • 4 Seasoned Beef Burgers, in packs of 2, 300g per pack
    • 8 Pork Sausages, in packs of 4, 280g per pack
    • 2 packs Alpine Fries, 200g per pack

  Professionally shock frozen
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
For allergens see ingredients in BOLD CAPITALS.

Pavé Rump Steaks

Nutritional Values: (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

Sirloin Sandwich Steaks

Nutritional Values: (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

Diced Fillet Steak

Nutritional Values: (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

Lamb Loin Chops

Nutritional Values: (Typical per 100g)
Energy: 1268 kJ / 305 kcal, Fat: 22.1g, of which Saturates: 10.5g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 26.5g, Salt: 0.2g

Seasoned Beef Burgers

Ingredients
Beef, EGGS, Diced Onions, Rice Flakes, Salt, Parsley, Ground Black Pepper

Nutritional Values:(Typical per 100g)
Energy: 882 kJ / 211 kcal, Fat: 12.2g, of which Saturates: 3.5g, Carbohydrates: 5.9g, of which Sugars: 0.5g, Fibre: 0.2g, Protein: 19.4g, Salt: 0.8g

Pork Sausages

Ingredients
Pork (80%), Water, Rusk (Fortified WHEATFLOUR (with added Calcium Carbonate, Iron, Niacin, Thiamin), Salt), Seasonings (Salt, Fortified WHEATFLOUR (with added Calcium Carbonate, Iron, Niacin, Thiamin), Dextrose, Preservative: Sodium SULPHITE, Ground Spices, Flavourings, Antioxidant: Sodium ascorbate). Filled into natural pork casings.

Nutritional Values:(Typical per 100g)
Energy: 1336 kJ / 322 kcal, Fat: 27.4g, of which Saturates: 10.1g, Carbohydrates: 5.7g, of which Sugars: 0.3g, Fibre: 0.3g, Protein: 13.3g, Salt: 1.75g

Alpine Fries

Ingredients
Potatoes (82%), Palm Oil (RSPO), Potato Starch, Salt, Dextrose, Turmeric.

Nutritional Values: (Typical per 100g)
Energy: 967 kJ / 231 kcal, Fat: 11g, of which Saturates: 4.4g, Carbohydrates: 29g, of which Sugars: 0.9g, Fibre: 3.3g, Protein: 2.4g, Salt: 1.6g


Pavé Rump Steaks

Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Rare: 4-4½ minutes per side, rest for 6 minutes
Medium: 5-5½ minutes per side, rest for 4 minutes
Well Done: 6--6½ minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

Sirloin Sandwich Steaks

Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Rare: ½-1 minute per side, rest for 3 minutes
Medium: 1 minute per side, rest for 2 minutes
Well Done: 1½-2 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

Diced Fillet Steak

Remove the defrosted meat from the packaging and pat dry with kitchen paper. Pre-heat the oven to 140°c - 160°C / 275 - 325°F /Gas 1 - 3. Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over, then take out the meat and sear the vegetables until nicely caramelised. After searing the vegetables place the meat back in the pan add wine, stock or a mixture, and herbs, make sure the liquid covers at least a third to a half of the meat and bring gently to the boil on the hob.
Cover with lid and transfer into the preheated oven or continue to simmer gently on the at a very low temperature, check from time to time and top up with liquid if needed.
Cooking times vary depending on the cut and your oven. You should check casseroles after 1 hour and at regular intervals thereafter. The easiest way to check joints is to use a meat fork, inserted the fork in the thickest part of the meat. The fork should go in and out easily. With stews and casseroles, simply take a piece out and taste it.

Lamb Loin Chops

Remove the meat from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

Seasoned Beef Burgers

Remove the defrosted burgers from the packaging. Preheat a heavy, frying pan or ridged griddle pan, grill or BBQ to a high temperature. Add a little oil to the pan or brush oil directly onto the burgers to avoid using too much. Place burgers into the pan and cook for 5 minutes without touching. Turn your burgers and continue to cook for a further 5 minutes. Remove burgers from the pan, place on a rack, cover loosely with foil and leave to rest for 5 minutes before serving This product must be cooked thoroughly prior to consumption.


Pork Sausages

Remove all packaging. Separate the sausages using scissors. Do not prick sausages.
Combination of par-boiling and frying, BBQ or grilling: Add the sausages to simmering water for:

From Defrosted: 10 minutes
From Frozen: 20 minutes.

Drain, pat dry, brush all over with oil and fry, bbq or grill for 5-8 minutes.

Alternatively:
Pan Fry: Heat a little oil in a frying pan. Cook on a medium heat 18-20 minutes from defrosted. Turning occasionally.
BBQ: 18-20 minutes from defrosted. Turn regularly to avoid charring.
Grill: Pre-heat grill to medium. Place sausages on grill
rack for 14-18 minutes from defrosted. Turn occasionally.

This product must be cooked thoroughly prior to consumption.

Alpine Fries

For best results, cook from frozen. Remove product from packaging before cooking.

PAN FRY: Preheat a little oil in a pan over a medium heat, place Alpine Fries in carefully and cook for 4-5 minutes until crisp. Turn regularly during cooking.

CHEF'S TIP: Pan-fry your Alpine Fries in the juices left in your steak pan while your steak is resting! If it was a leaner steak, like fillet or rump, add a splash more oil to ensure there is enough.

OVEN: Place on a tray lined with baking paper and cook in a preheated oven at 200°C / Fan 190°C / Gas 5 for 13-15 minutes.
DEEP FRY: In preheated oil at 180°C for 4-5 minutes.
Ensure the product is piping hot throughout. Do not reheat once cooked.



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