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Batch Cooking Essentials

Batch cook your way to delicious meals every day

  • Grass-fed British beef and lamb
  • Premium pork
  • Diced, minced or sliced, ready to cook
  • Code: D3880
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
  • 2 packs Minced Steak, 440g per pack
  • 2 packs Diced Beef Steak, 440g per pack
  • 1 pack Minced Pork, 440g
  • 1 pack Minced Lamb, 440g
  • 2 packs Braising Steaks, 400g per pack
  • 1 pack Diced Pork, 440g
 
£50.00

These products have been hand-picked by our Butchers and Chef as they're all great for batch cooking. Cooking in large quantities is an easy and economical way to prepare your meals in advance, from rich Shepherd's Pie to succulent beef casseroles.

 

Cooking Instructions:
 
Minced Steak
From defrosted allow the mince to come to room temperature prior to cooking. Remove all packaging.
Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil.
Add minced steak and brown all over for 6 - 9 minutes per 440g. Then use as per your favourite recipe.
Ensure the minced steak is piping hot throughout before serving.

Chef's tip: For best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer. Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!
Diced Beef Steak
Prepare the meat: Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3. 2.

Sear the flavour: Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.

Add the liquid: After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

The cooking process: Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.

Test the meat: Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter. Basting as you go.
Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it. Allow a total cooking time between 1½ -2 hrs, or until tender.
Minced Pork
Allow the mince to come to room temperature prior to cooking. Remove all packaging.
Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tspn) of oil. Add minced steak and brown all over for 6-9 minutes per 440g.
Then use as per your favourite recipe. Ensure the minced steak is piping hot throughout before serving.
Using a wide heavy bottomed pan will allow the minced steak to spread out and brown in a thin layer.
Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour.
Minced Lamb
Allow the mince to come to room temperature prior to cooking. Remove all packaging.
Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil. Add minced lamb and brown all over for 6 - 9 minutes per 440g.
Then use as per your favourite recipe. Ensure the minced lamb is piping hot throughout before serving.

Chef's tip: For best results, use a wide heavy bottomed pan to allow the minced lamb to spread out and brown in a thin layer. Break up the minced lamb with a wooden spoon before or during cooking to release the meaty flavour!
Braising Steak
Prepare the meat: Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3.

Sear the meat: Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.

Add the liquid: After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

The cooking process: Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.

Test the meat: Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter.
Basting as you go. Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it. Allow a total cooking time between 1 - 1½ hrs, or until tender.
Diced Pork
Prepare the meat: Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3.

Sear the meat: Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.

Add the liquid: After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

The cooking process: Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.

Test the meat: Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter.
Basting as you go. Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it. Allow a total cooking time between 1 - 1½ hrs, or until tender.
Nutritional Information
 

(Typical per 100g)
Minced Steak

  • Energy: 853kJ/ 205kcal
  • Fat: 14.1g, of which Saturates: 6g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 19.3g
  • Salt: 0.3g


Diced Beef Steak

  • Energy: 726kJ / 147kcal
  • Fat: 10.1g, of which Saturates: 4.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.7g
  • Salt: 0.14g


Minced Pork

  • Energy: 784kJ / 187kcal
  • Fat: 12g, of which Saturates: 4.8g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.2g


Minced Lamb

  • Energy: 817kJ / 196kcal
  • Fat: 13.3g, of which Saturates: 6.2g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 19.1g
  • Salt: 0.17g


Braising Steak

  • Energy: 757kJ / 181kcal
  • Fat: 8g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g


Diced Pork

  • Energy: 776kJ / 184kcal
  • Fat: 6.4g, of which Saturates: 1.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 31.7g
  • Salt: 0.2g