Mark's Butcher Bundle

Classic selection of butchery favourites

  • Grass-fed British beef for rich flavour
  • Handmade Pork Sausages
  • Great for quick meals or grilled on the barbecue
  • Code: D5194
  • Price per kg:
  • Item weight:
  • Servings: 13
Box Contains:
  • Extra Trimmed Sirloin Sharing Steak, 320g
  • Extra Lean Braising Steak, 400g
  • 6 Butcher's Pork Sausages, pack of 6, 400g
  • Minced Steak, 440g
  • Aberdeen Angus Burger, 200g
  • Skirt Steak, 180g
  • 2 Pork Chops, (bone-in), 170g each
 
£44.05

Our Head Butcher, Mark, has hand-picked this selection of classic butchery favourites - great for quick and easy meals any night of the week or an impromptu family barbecue. From juicy Aberdeen Angus Burgers to grass-fed, British beef Sirloin Sharing Steak and Skirt Steak, there’s a full range of top quality flavours.

 

Cooking Instructions:
 
Extra Trimmed Sirloin Sharing Steak
Cooking guidelines from defrosted: remove the steak from its packaging, pat dry with kitchen paper and allow the meat to come to room temperature for 20 minutes.

Pan fry: preheat a heavy based frying pan to a medium-high heat. heat a little oil in the frying pan or brush the steak lightly with oil. Cook the steaks to your liking following the recommended times.

Rare: 3 -3« minutes per side, rest for 6 minutes
Medium: 4 -4« minutes per side, rest for 4 minutes
Well Done: 5 - 5½ 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.

Low temperature cooking method: preheat the oven to 80°C and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear in a hot pan with a little oil for 2-3 minutes, until nicely caramelised.

Season the meat well and set it on the preheated roasting tray. Insert the thermometer into the thickest part of the meat and set it to 60-65°C. Put the meat in the oven and keep the main part of the thermometer outside the door.

Cook for 45-60 minutes. Keep the oven door closed. When the thermometer bleeps, your steaks are ready - it's as simple as that. No need to rest - slice and serve straight away.

Cooking appliances vary in performance, these are guidelines only.
Extra Lean Braising Steak
1. 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 FOR 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.

3. 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.

4. 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.

5. 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.
Butcher's 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.
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 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!
Aberdeen Angus Burger
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 4Ŧ-5 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.

This product must be cooked thoroughly prior to consumption.

Cooking appliances vary in performances, these are guidelines only.
Skirt 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 minute per side
Medium Rare: 1½ - 2 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: this cut really benefits from a marinade. Marinade the steak with 5g honey, 5g Ginger finely chopped, 1 tbsp olive oil and 1 tsp lemon juice, 1 tsp Soy sauce, for 2 hours.

Cooking appliances vary in performance, these are guidelines only.
Pork Chop,(bone-in)
Preheat a large, heavy based frying pan over a medium heat and cook the chops for 4-5 minutes without touching, then turn and cook for the same length of time on the other side.

Remove the Chops and rest them in a warm place for 5 minutes.
Ingredients:
 
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

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.

Nutritional Information
 
(Typical per 100g)

Extra Trimmed Sirloin Sharing Steak
  • Energy: 566 kJ/135 kcal
  • Fat: 4.5g, of which Saturates: 2g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 23.5g
  • Salt: 0.18g

Extra Lean Braising Steak
  • Energy: 582 kJ/139 kcal
  • Fat: 5.7g, of which Saturates: 2.4g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 21.8g
  • Salt: 0.16g

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

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

Aberdeen Angus Burger
  • 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

Skirt Steak
  • Energy: 861 kJ/205 kcal
  • Fat: 10g, of which Saturates: 4g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 27g
  • Salt: 0.19g

Pork Chop,(bone-in)
  • 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

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