Traditional Steak Selection

Premium grass-fed UK beef, from Royal Warrant holding butcher Donald Russell

Availability: In stock

£58.00
CODE: D2484
 
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Enjoy award-winning, fully matured, hand cut steaks. Flavoursome, tender Sirloins; generously marbled Ribeyes; Pavé Rump Steak, thick cut and trimmed of all fat; and beefy Pavé Rump Medallions, quick and easy to cook. We’ve added hand made, free-range Pork Sausages and our own Mini Steak Burgers, made with 100% pure minced steak and nothing else. To make sure you get the best from it, we even include a free ‘How to Meat Perfection’ cooking guide.
  • The finest, grass-fed UK beef
  • Dry-aged for up to 35 days for the ultimate flavour and tenderness
  • Traditionally hand cut
  • All covered by our 100% guarantee
  • Delivered direct to your door, absolutely free
Box Contains:

    • 2 Sirloin Steaks, individually packed
      (pack weight 190g)
    • 2 Ribeye Steaks, individually packed
      (pack weight 190g)
    • 1 Pavé Rump Steak, individually packed
      (pack weight 150g)
    • 4 Pavé Rump Medallions, in pack of 4
      (pack weight 240g)
      Plus with every order:
    • 6 Mini Steak Burgers, in pack of 6
      (pack weight 270g)
    • 4 Pork Sausages, in pack of 4
      (pack weight 280g)

SERVINGS    
 
11-12
  • Ribeye Steaks - The Butcher's Favourite
  • Well-marbled Sirloin Steaks
  • Rich & Beefy Pavé Rump Steaks
  Professionally shock frozen

Watch this video to see how your order will arrive

 

Storage Conditions: Store at < -18ºC (Supplied frozen)
Store between 0 - 5ºC. Use within 24 hours. Do not refreeze once defrosted.
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Sirloin Steaks

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

Ribeye Steaks

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

Pavé Rump Steaks

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

Pavé Rump Medallions

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

Mini Steak Burgers

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

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 Information (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
Sirloin 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: 1-1½ minutes per side, rest for 6 minutes
Medium: 2-3 minutes per side, rest for 4 minutes
Well Done: 3½ -4 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.

Ribeye 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: 1-2 minutes per side, rest for 6 minutes
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.

Pavé Rump Steaks

Remove all packaging and pat dry with kitchen paper. Allow min. 30 minutes for the meat to come to room temperature. Once your Pan is hot add a little oil to the pan, or brush directly onto the meat to avoid using too much. Sear meat on all sides for 3 minutes. Place your meat uncovered on a rack in a roasting tin and put into reheated oven and cook for:

Rare: 3-4 minutes Internal temperature of meat: 45-47°C
Medium: 5-6 minutes Internal temperature of meat: 55-60°C
Well Done: 8-10 minutes Internal temperature of meat: 65-70°C

Remove from oven, leave to rest for at least 10 minutes in a warm place.

Pavé Rump Medallions

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: 1-2 minutes per side, rest for 6 minutes
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.

Mini Steak Burgers

From Defrosted: About 20 mins before you start cooking, remove the defrosted burgers from the packaging. This will allow the burgers to 'bloom' and come to room temperature. Preheat a heavy, frying pan or ridged griddle pan, grill or BBQ to a high temperature. Brush each side of the burger with a little oil. Cook burgers for 3-3½ minutes per side, turning only once. (Don't press the burgers down while cooking as this can dry them out). Remove burgers from the pan, grill or BBQ place on a rack cover loosely with foil and leave to rest for 5-6 minutes before serving.

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.

100% of customers liked this product (1 reviews)

Posted Rating Comment Company Comment
05-Apr-2017   
Teaks very tasty. Haven't eaten other parts yet.
view all reviews

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