Bumper Butcher's Meat Box
Premium meat, great value
- Award-winning Minced Steak
- Handpicked selection
- Handmade sausages
- Code: D5760
- Price per kg:
- Item weight:
- Servings: 24-26
Box Contains:
- Pork Loin Roast, boneless, 475g
- 4 Jumbo Pork Sausages, pack of 4, 480g
- Pork Sausagemeat, 450g
- Meatloaf, 450g
- 6 Butcher's Pork Sausages, pack of 6, 400g
- Diced Pork, 400g
- Minced Steak, 400g
- 2 Classic Seasoned Steak Burgers, pack of 2, 300g
- 2 Venison & Mushroom Burgers, pack of 2, 300g
- 2 Thick Cut Pork Chops, bone-in, 280g each
- Dry Cured Unsmoked British Back Bacon, 250g
- 2 Pork Lorne Sausage Slices, pack of 2, 240g
- 2 Extra Trimmed Rump Steaks, 150g each
Enjoy premium meat for less with this handpicked selection of mealtime favourites. From award-winning Minced Steak to juicy Thick Cut Pork Chops and Venison & Mushroom Burgers, you can be sitting down to a variety of great-tasting food in no time at all.
Pork Loin Roast
Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper.
Allow the meat to come to room temperature for up to 30 minutes before cooking. Lightly oil the rind and season with salt and pepper.
Preheat the oven to 250°C / fan 230°C / gas 9. Sear the meat for 15 minutes in the oven. Reduce temperature to 180°C / fan 160°C / gas 4 and cook for 25-30 minutes per 450g. Once joint is cooked, rest it in the warm place for at least 20 minutes.
For crispy crackling, carefully cut the string, remove the layer of rind, return it to the oven and cook until crisp whilst the meat rests.
Ensure product is piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Allow the meat to come to room temperature for up to 30 minutes before cooking. Lightly oil the rind and season with salt and pepper.
Preheat the oven to 250°C / fan 230°C / gas 9. Sear the meat for 15 minutes in the oven. Reduce temperature to 180°C / fan 160°C / gas 4 and cook for 25-30 minutes per 450g. Once joint is cooked, rest it in the warm place for at least 20 minutes.
For crispy crackling, carefully cut the string, remove the layer of rind, return it to the oven and cook until crisp whilst the meat rests.
Ensure product is piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Jumbo Pork Sausages
Cooking guidelines from defrosted: 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 18-20 minutes, turning occasionally.
Grill: preheat grill to medium. Place sausages on grill rack for 14-18 minutes, turn occasionally.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Pan fry: heat a little oil in a frying pan. Cook on a medium heat 18-20 minutes, turning occasionally.
Grill: preheat grill to medium. Place sausages on grill rack for 14-18 minutes, turn occasionally.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Pork Sausagemeat
Cooking guidelines: remove film lid. Cook the product in its original tray. Preheat oven to 180°C / fan 170°C / gas 4 and cook for:
From defrosted: 45-50 minutes
From frozen: 60-65 minutes
Remove from oven and allow to rest for 10 minutes before serving.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
From defrosted: 45-50 minutes
From frozen: 60-65 minutes
Remove from oven and allow to rest for 10 minutes before serving.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Meatloaf
Cooking guidelines from frozen: remove outer packaging and place the meatloaf in its tray on a baking tray.
Cook in a preheated oven 180°C / fan 170°C / gas 4 for 60-65 minutes. Remove from the oven and allow to rest for 10 minutes. Drain off any excess liquid before slicing and serving.
Remember, it will carve much better if not piping hot.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Cook in a preheated oven 180°C / fan 170°C / gas 4 for 60-65 minutes. Remove from the oven and allow to rest for 10 minutes. Drain off any excess liquid before slicing and serving.
Remember, it will carve much better if not piping hot.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Butcher's Pork Sausages
Cooking guidelines from defrosted: 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, turning occasionally.
Grill: preheat grill to medium. Place sausages on a grill rack for 14-18 minutes, turning occasionally.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Pan fry: heat a little oil in a frying pan. Cook on a medium heat for 18-20 minutes, turning occasionally.
Grill: preheat grill to medium. Place sausages on a grill rack for 14-18 minutes, turning occasionally.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Diced Pork
Cooking guidelines from defrosted: 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. 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. 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. 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. 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 2-2½ hrs, or until tender.
Cooking appliances vary in performance, these are guidelines only.
Preheat the oven to 140°C-160°C / fan 120°C-140°C / gas 1-3. 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. 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. 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. 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 2-2½ hrs, or until tender.
Cooking appliances vary in performance, these are guidelines only.
Minced Steak
Cooking guidelines 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 product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
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.
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 product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
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.
Classic Seasoned Steak Burgers
Cooking guidelines from defrosted: about 20 minutes before cooking, remove the burgers from the packaging and allow to come to room temperature.
Preheat a heavy based frying pan, to a medium-high temperature. Brush each side of the burger with a little oil. Cook the burgers for 9-10 minutes, turning occasionally. Don't press down while cooking as this can dry them out.
Place the burgers on a rack, cover loosely with foil and leave to rest for 2-3 minutes before serving.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Preheat a heavy based frying pan, to a medium-high temperature. Brush each side of the burger with a little oil. Cook the burgers for 9-10 minutes, turning occasionally. Don't press down while cooking as this can dry them out.
Place the burgers on a rack, cover loosely with foil and leave to rest for 2-3 minutes before serving.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Venison & Mushroom Burgers
Cooking guidelines from defrosted: about 20 minutes before cooking, remove the burgers from the packaging and allow to come to room temperature.
Preheat a heavy frying pan, ridged griddle pan, grill or BBQ to a medium-high temperature. Brush each side of the burger with a little oil. Cook the burgers for 9-10 minutes, turning occasionally. Don't press down while cooking as this can dry them out.
Place the burgers on a rack, cover loosely with foil and leave to rest for 3-5 minutes before serving.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Preheat a heavy frying pan, ridged griddle pan, grill or BBQ to a medium-high temperature. Brush each side of the burger with a little oil. Cook the burgers for 9-10 minutes, turning occasionally. Don't press down while cooking as this can dry them out.
Place the burgers on a rack, cover loosely with foil and leave to rest for 3-5 minutes before serving.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Thick Cut Pork Chop
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 steak with oil all over. Place the steak into the pan and cook for 5½ - 6 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 for 10 minutes before serving.
Cooking appliances vary in performance, these are guidelines only.
Preheat a griddle or frying pan to the highest setting and brush the steak with oil all over. Place the steak into the pan and cook for 5½ - 6 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 for 10 minutes before serving.
Cooking appliances vary in performance, these are guidelines only.
Dry Cured Unsmoked British Back Bacon
Cooking guidelines from defrosted. Remove all packaging.
Pan fry: preheat a heavy based frying pan to medium. Add the bacon rashers and fry for 4-5 minutes, turning halfway.
Grill: preheat grill on high setting. Lay the bacon rashers out in a single layer on a baking sheet and cook on the top shelf for 5-6 minutes.
Ensure product is fully cooked & piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Pan fry: preheat a heavy based frying pan to medium. Add the bacon rashers and fry for 4-5 minutes, turning halfway.
Grill: preheat grill on high setting. Lay the bacon rashers out in a single layer on a baking sheet and cook on the top shelf for 5-6 minutes.
Ensure product is fully cooked & piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Pork Lorne Sausage Slices
Cooking guidelines from defrosted: about 20 minutes before you start cooking, remove the defrosted slices from the packaging. This will allow them to come to room temperature.
Brush each side of the slice with a little oil and follow your chosen cooking method below.
Pan fry: place into a preheated heavy frying pan over a medium heat. Lightly press the slices to ensure an even colour when searing. Cook for 5-6 minutes per side, turning only once.
Pan to oven: place into a preheated heavy frying pan over a medium heat. Lightly press the slices to ensure an even colour when searing. Cook for 2 minutes per side, then transfer to a preheated oven at 200°C / fan 180°C / gas 6. Cook for a further 5 minutes, turning the slices halfway through cooking time.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Brush each side of the slice with a little oil and follow your chosen cooking method below.
Pan fry: place into a preheated heavy frying pan over a medium heat. Lightly press the slices to ensure an even colour when searing. Cook for 5-6 minutes per side, turning only once.
Pan to oven: place into a preheated heavy frying pan over a medium heat. Lightly press the slices to ensure an even colour when searing. Cook for 2 minutes per side, then transfer to a preheated oven at 200°C / fan 180°C / gas 6. Cook for a further 5 minutes, turning the slices halfway through cooking time.
Ensure product is fully cooked & piping hot throughout.
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.
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.
Jumbo 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.
Pork SausagemeatPork (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).
Meatloaf
Beef (44%), pork (22%), carrots (8%), EGG (8%), gluten free breadcrumbs (6%) (rice flour, gram flour, maize starch, salt, dextrose), water, onions, salt, parsley, marjoram, black pepper.
Butcher's 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.
Classic Seasoned Steak Burgers
Beef (92%), water, gluten free breadcrumbs (rice flour, gram flour, maize starch, salt, dextrose), salt, pepper, antioxidant: sodium ascorbate.
Venison & Mushroom Burgers
Venison (48%), mushroom duxelle (15%) (mushrooms (94%), onions, salt, olive oil, parsley, black pepper, tarragon, chives.), pork (10%), EGG, gluten free breadcrumbs (rice flour, gram flour, maize starch, salt, dextrose), water, onion, salt, parsley, pepper, cumin, sage, cinnamon, nutmeg.
Dry Cured Unsmoked British Back Bacon
Pork (97%), salt, caster sugar, preservatives (sodium nitrite, potassium nitrate).
Pork Lorne Sausage Slices
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).
Pork Loin Roast
- Energy: 1119 kJ/270 kcal
- Fat: 21.7g, of which Saturates: 8g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 18.6g
- Salt: 0.13g
Jumbo 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
Pork Sausagemeat
- 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
Meatloaf
- Energy: 703kJ/168 kcal
- Fat: 8.8g, of which Saturates: 3.6g
- Carbohydrate: 7.1g, of which Sugars: 0.6g
- Fibre: 2g
- Protein: 15.1g
- Salt: 0.9g
Butcher's 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
Diced Pork
- Energy: 776 kJ/184 kcal
- Fat: 6.4g, of which Saturates: 1.9g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 31.7g
- Salt: 0.2g
Minced Steak
- Energy: 853 kJ/205 kcal
- Fat: 14.1g, of which Saturates: 6g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 19.3g
- Salt: 0.3g
Classic Seasoned Steak Burgers
- Energy: 904 kJ/218 kcal
- Fat: 15g, of which Saturates: 6.4g
- Carbohydrate: 1.9g, of which Sugars: 0.1g
- Fibre: 0.2g
- Protein: 18.5g
- Salt: 0.6g
Venison & Mushroom Burgers
- Energy: 521 kJ/124 kcal
- Fat: 3.2g, of which Saturates: 1.1g
- Carbohydrate: 7g, of which Sugars: 1.8g
- Fibre: 1.4g
- Protein: 16.4g
- Salt: 1.2g
Thick Cut Pork Chop
- Energy: 885 kJ/213 kcal
- Fat: 15.2g, of which Saturates: 5.1g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 19g
- Salt: 0.15g
Dry Cured Unsmoked British Back Bacon
- Energy: 987 kJ/237 kcal
- Fat: 17.3g, of which Saturates: 6.7g
- Carbohydrate: 0.2g, of which Sugars: 0.2g
- Fibre: 0g
- Protein: 19.6g
- Salt: 2.5g
Pork Lorne Sausage Slices
- Energy: 854 kJ/205 kcal
- Fat: 13.2g, of which Saturates: 4.3g
- Carbohydrate: 6.6g, of which Sugars: 0.4g
- Fibre: 0.3g
- Protein: 15.5g
- Salt: 1.9g
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
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
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