Mark's Summertime Selection

The Butcher's favourites

  • Grass-fed British beef and juicy, tender pork
  • Some classics you'll love already and some you might not have tried
  • All hand crafted here in our Inverurie butchery
  • Code: D3287
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
  • 2 Chuck Eye Steaks, 220g each
  • 2 Pavé Rump Steaks, 150g each
  • 4 Pork Shoulder Steaks, in packs of 2, 300g per pack
  • 2 Seasoned Beef Burgers, 300g pack
  • 6 Pork Sausages, 420g pack
  • 1 rack Sticky Pork Ribs, 500g
  • 6 Pork Loin Flash Fry Steaks, 2 per pack, 80g per pack
 
£58.00

We asked our Head Butcher, Mark, to put together a selection of all his favourite cuts. He came back with this box, it has a little bit of everything he loves!

 

Cooking Instructions:
 
Chuck Eye Steaks
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.
Pavé Rump Steaks
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.
Defrost in fridge overnight. Remove steaks from packaging and allow to come to room temperature.

Preheat a frying pan or griddle pan, add a little oil to the pan or brush oil directly onto the steaks to avoid using too much.

Season with salt and pepper. Place steaks into the pan and cook for 2-3 minutes without touching.

Turn your steaks and continue to cook for further 2-3 minutes. Remove steaks from the pan.

Place steaks on a rack, cover with foil and allow to rest for 5 minutes before serving.
Seasoned Beef 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 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.
Pork Sausages
Cooking guidelines: 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 10 minutes from defrosted or 20 minutes from frozen.

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 for 18-20 minutes from defrosted, turning occasionally.

BBQ: 18-20 minutes from defrosted, turn regularly to avoid charring.

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

This product must be cooked thoroughly prior to consumption.
Sticky Pork Ribs
Remove all packaging and place bone side down onto a baking tray lined with non-stick baking paper. Cook in a pre-heated oven at 190°C / fan 180°C / gas 4 for:

From Defrosted: 35-40 minutes
From Frozen: 50-55 minutes

Remove from oven and allow to rest for 5 minutes before serving.

Ensure the product is piping hot through out. Do not reheat once cooked.
Pork Loin Flash Fry Steaks
Remove the steaks from the packaging, allow the meat to come to room temperature for 10 minutes, patting dry with kitchen paper.

Brush a little oil onto each steak and fry in a large frying pan, over a high heat. Cook the steaks approx. 45 seconds per side. Remove from the pan and enjoy immediately.
Ingredients:
 
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Seasoned Beef Burgers

Beef (74%), EGG, rice flakes, water, diced onion, salt, parsley, ground black pepper.



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.



Sticky Pork Ribs

Pork, Seasoning (Salt, Sugar, Paprika, Demerara Sugar, Cumin, Garlic, White Pepper, Cayenne Pepper, Nutmeg, Cassia, Clove, Marjoram, Thyme, Rosemary, Black Pepper, Yeast Extract, Sunflower Oil, Paprika Extract), Marinade (Ketchup [Tomatoes, Spirit Vinegar, Sugar, Salt, Spice and Herb Extracts (contains CELERY), Spice], Onions, Honey, Worcester Sauce [Malt Vinegar (from BARLEY), Spirit Vinegar, Molasses, Sugar, Salt, Anchovies (FISH), Tamarind Extract, Onions, Garlic, Spice, Flavourings], White Wine Vinegar (SULPHITES), Sugar, Salt, Black Pepper).

Nutritional Information
 
(Typical per 100g)

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

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

Pork Shoulder Steaks
  • Energy: 944kJ / 226kcal
  • Fat: 13.5g, of which Saturates: 4.8g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 25.9g
  • Salt: 0.15g

Seasoned Beef Burgers
  • Energy: 952kJ / 228kcal
  • Fat: 15.0g, of which Saturates: 6.0g
  • Carbohydrate: 7.9g, of which Sugars: 1.5g
  • Fibre: 0.6g
  • Protein: 14.8g
  • Salt: 0.9g

Pork Sausages
  • Energy: 1336kJ / 322kcal
  • 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

Sticky Pork Ribs
  • Energy: 1248kJ / 300kcal
  • Fat: 20.6g, of which Saturates: 7.2g
  • Carbohydrate: 4.6g, of which Sugars: 3.3g
  • Fibre: 0.3g
  • Protein: 24.2g
  • Salt: 1.1g

Pork Loin Flash Fry Steaks
  • Energy: 1119kJ / 270kcal
  • Fat: 21.7g, of which Saturates: 8.0g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.6g
  • Salt: 0.13g