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Black Friday Steak Selection

Big savings for Black Friday

  • Grass-fed British beef
  • Juicy Gammon Steaks
  • Premium handmade Pork Sausages
  • Code: D4892
  • Price per kg:
  • Item weight:
  • Servings: 11
Box Contains:
  • 2 Sirloin Steaks, 230g each
  • 2 Chuck Eye Steak, 220g each
  • 2 Extra Trimmed Rump Steaks, 150g each
  • 2 Gammon Steaks, pack of 2, 450g
  • 6 Pork Sausages, pack of 6, 400g
£47.75

Stock up on classic steaks and more with this specially selected Black Friday Bundle. With award-winning Sirloin Steaks to midweek-favourite, traditionally cured Gammon Steaks, as well as our handmade Pork Sausages, it's a great chance to make a great saving on great-tasting food.

 

Cooking Instructions:
 
Sirloin Steak
Cooking guidelines from defrosted: 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.

Cooking appliances vary in performance, these are guidelines only.
Chuck Eye Steak
Cooking guidelines from defrosted: allow the defrosted meat to come to room temperature before cooking. Pat dry with kitchen paper.

Preheat a griddle or frying pan to the highest setting and brush the steaks with oil all over. Place the steaks into the pan and cook for:

Rare: 1 - 1½ minutes per side
Medium Rare: 2 - 2½ minutes per side

Turning the steak only once. Remove the steak from the pan and place on a rack. Cover loosely with foil and leave to rest in a warm place for 10 minutes before serving. Slice thinly against the grain to enjoy.

Chefs tip: marinade the steak with 1 tsp Honey, 1 tsp Soya Sauce and 1 chopped chili, for 2 hours.

Cooking appliances vary in performance, these are guidelines only.
Extra Trimmed Rump Steak
Cooking guidelines from defrosted: 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.

Cooking appliances vary in performance, these are guidelines only.
Gammon Steaks
Cooking guidelines from defrosted: remove a steak from the packaging. Pat dry with kitchen paper and allow to come to room temperature.

Preheat a heavy based frying pan on a medium to high setting. Add a little oil.

Place a steak into the pan and cook for 4-5 minutes turning once.

Once cooked remove steak from the pan and serve immediately.

Please note: cooking appliances vary in performance; these are guidelines only.
This product must be cooked thoroughly prior to consumption.

Chef's tip: to help keep the gammon steak flat whilst cooking us a pair of scissors or a small knife and make some shallow cuts around the edge of the rind. Lightly press the steak flat placed into the pan and when you turn it to ensure an even cook.
Pork Sausages
Cooking guidelines: remove all packaging. Separate the sausages using scissors. Do not prick sausages.

Pan fry: heat a little oil in a frying pan. Cook on a medium heat for 18-20 minutes from defrosted, turning occasionally.

Grill: preheat grill to medium. Grill for 14-18 minutes from defrosted, turning occasionally.

This product must be cooked thoroughly prior to consumption.
Cooking appliances vary in performance, these are guidelines only.
Ingredients:
 
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Gammon Steaks
Pork (85%), Water, Salt, Stabilisers (Sodium Triphosphate, Sodium Diphosphate, Sodium Polyphosphate), Antioxidant (Sodium Ascorbate), Preservatives (Sodium Nitrite, Sodium Nitrate)

Pork Sausages
Pork (80%), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasonings (salt, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices (white pepper, nutmeg), flavourings, antioxidant: sodium ascorbate). Filled into natural pork casings.

Nutritional Information
 
(Typical per 100g)

Sirloin Steak
  • Energy: 841 kJ/201 kcal
  • Fat: 13g, of which Saturates: 5g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g

Chuck Eye Steak
  • Energy: 726 kJ/174 kcal
  • Fat: 10.1g, of which Saturates: 4.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.7g
  • Salt: 0.14g

Extra Trimmed Rump Steak
  • Energy: 726 kJ/174 kcal
  • Fat: 10.1g, of which Saturates: 4.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.7g
  • Salt: 0.14g

Gammon Steaks
  • Energy: 634 kJ/152 kcal
  • Fat: 9.1g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 17.2g
  • Salt: 2.9g

Pork Sausages
  • Energy: 1336 kJ/322 kcal
  • Fat: 27.4g, of which Saturates: 10.1g
  • Carbohydrate: 5.7g, of which Sugars: 0.3g
  • Fibre: 0.3g
  • Protein: 13.3g
  • Salt: 1.75g

Storage
 

Frozen-iconFrozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours