Butcher's Classic Steak Selection

The master butchers of Donald Russell are Royal Warrant holders and have been hand cutting steaks for the world's finest restaurants since 1974. Dry aged for up to 35 days you can now enjoy the rich flavour of our succulent UK grass- fed steaks at home.

  • 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
  • Code: D2643
  • Price per kg:
  • Item weight:
  • Servings: 10
Box Contains:
  • 2 Sirloin Steaks, 230g
  • 2 Ribeye Steaks, 230g
  • Classic Fillet Steaks, individually packed, 170g
  • 6 Mini Steak Burgers, in pack of 6 (270g pack)
  • 4 Pork Sausages, in pack of 4 (280g pack)

  • Bonus Gift: 1 Meat Perfection Cooking Guide
 
£75.00

5 stars

"Excellent quality. Great taste."

Geoffrey Luker

 
 

Cooking Instructions:
 
Fillet Steak
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: 4-5 minutes per side, rest for 6 minutes
Medium: 5 ½-6 minutes per side, rest for 4 minutes
Well Done: 7-7½ 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 Steak
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: 3 ½-4 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 Steak
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

Cooking guidelines from defrosted: About 20 minutes before cooking, remove the burgers from the packaging and allow them 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 3-3½ minutes per side, turning only once.
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.
The burgers must be cooked through before eating.
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 frozen: 20 minutes.
From defrosted: 10 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:
Preheat 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.
Ingredients:
 
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Nutritional Information
 
(Typical per 100g)

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

Ribeye Steaks
  • Energy:1052kJ/253 kcal
  • Fat: 19.8g, of which Saturates: 8.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.8g
  • Salt: 0.13g

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

Mini Steak Burgers
  • Energy:916kJ/219 kcal
  • Fat: 9.4g, of which Saturates: 3.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 31.4g
  • Salt: 0.16g

Pork Sausages
  • Energy:1336kJ/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-icon Frozen-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