Only the Best Carnivores' Selection

For the hungriest carnivore

  • Our signature, grass-fed, fully matured British beef
  • Extra trimmed to another level of presentation by our butchers
  • Hand cut to satisfy the biggest appetite
  • Code: D2385
  • Price per kg:
  • Item weight:
  • Servings: 4-6
Box Contains:
  • 1 Carnivores' Rib Steak, 750g
  • 1 Carnivores' Sirloin Steak, 430g
  • 1 Carnivores' Centre Cut Fillet Steak, 320g
  • 1 Carnivores' Pavé Rump Steak, 320g
 
£87.50

Premium sirloin, ribeye, fillet and rump steaks, cut super-sized to suit the hungriest carnivore.

 

Cooking Instructions:
 
Carnivores' Rib Steak
Pan-to-Oven Cooking Method

1. Bring the meat to room temperature.
Remove defrosted meat from vacuum packaging and pat dry with kitchen paper.
Allow to Èbloom' and come to room temperature for 30 minutes before cooking.
This helps it cook more evenly, stay juicier and more tender.

2. Preheat your oven and sear
Preheat oven to 250°C / Fan 230°C/ Gas 9 and heat a frying pan on the hob till almost smoking.
Brush oil onto the meat and place in the pan - it should sizzle. Sear for 8 -10 minutes.

3. Cook to your liking
Once seared, place meat uncovered on a rack in a roasting tin.
Season with salt and pepper and roast in the oven and cook to your liking following the recommended times, or use a meat thermometer to check.

Rare: 22 - 24 minutes
Medium Rare: 26 - 28 minutes
Medium: 30-32 minutes
Well Done: 36-38 minutes

4. Resting
Remove meat from oven, cover with foil and leave to rest in a warm place for 10 minutes.
Resting ensures evenly juicy, tender meat. Use this time to warm plates, prepare veg or make a sauce.
Carnivores'Sirloin Steak
Pan-to-Oven Cooking Method

1. Bring the meat to room temperature. 
Remove defrosted meat from vacuum packaging and pat dry with kitchen paper.
Allow to Èbloom' and come to room temperature for 30 minutes before cooking.
This helps it cook more evenly, stay juicier and more tender.

2. Preheat your oven and sear
Preheat oven to 250°C / Fan 230°C/ Gas 9 and heat a frying pan on the hob till almost smoking.
Brush oil onto the meat and place in the pan - it should sizzle.
Sear for 4 -5 minutes.

3. Cook to your liking
Once seared, place meat uncovered on a rack in a roasting tin.
Season with salt and pepper and roast in the oven and cook to your liking following the recommended times, or use a meat thermometer to check.

Rare: 6-8 minutes
Medium Rare: 8-10 minutes
Medium: 12-14 minutes
Well Done: 16-18 minutes


4. Resting 
Remove meat from oven, cover with foil and leave to rest in a warm place for 10 minutes.
Resting ensures evenly juicy, tender meat.
Use this time to warm plates, prepare veg or make a sauce.
Carnivores' Centre Cut Fillet Steak
Pan-to-Oven Cooking Method

1. Bring the meat to room temperature. 
Remove defrosted meat from vacuum packaging and pat dry with kitchen paper.
Allow to Èbloom' and come to room temperature for 30 minutes before cooking.
This helps it cook more evenly, stay juicier and more tender.

2. Preheat your oven and sear
Preheat oven to 250°C / Fan 230°C/ Gas 9 and heat a frying pan on the hob till almost smoking.
Brush oil onto the meat and place in the pan - it should sizzle. Sear for 4 -5 minutes.

3. Cook to your liking
Once seared, place meat uncovered on a rack in a roasting tin.
Season with salt and pepper and roast in the oven and cook to your liking following the recommended times, or use a meat thermometer to check.

Rare: 6-8 minutes
Medium Rare: 8-10 minutes
Medium: 12-14 minutes
Well Done: 16-18 minutes

Once seared, place meat uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven and cook to your liking following the recommended times, or use a meat thermometer to check.

4. Resting
Remove meat from oven, cover with foil and leave to rest in a warm place for 10 minutes.
Resting ensures evenly juicy, tender meat. Use this time to warm plates, prepare veg or make a sauce.
Carnivores' Pavé Rump Steak
Pan-to-Oven Cooking Method

1. Bring the meat to room temperature. 
Remove defrosted meat from vacuum packaging and pat dry with kitchen paper.
Allow to Èbloom' and come to room temperature for 30 minutes before cooking.
This helps it cook more evenly, stay juicier and more tender.

2. Preheat your oven and sear
Preheat oven to 250°C / Fan 230°C/ Gas 9 and heat a frying pan on the hob till almost smoking.
Brush oil onto the meat and place in the pan - it should sizzle.
Sear for 4 -5 minutes.

3. Cook to your liking
Once seared, place meat uncovered on a rack in a roasting tin.
Season with salt and pepper and roast in the oven and cook to your liking following the recommended times, or use a meat thermometer to check.

Rare: 6-8 minutes
Medium Rare: 8-10 minutes
Medium: 12-14 minutes
Well Done: 16-18 minutes

4. Resting:
Remove meat from oven, cover with foil and leave to rest in a warm place for 10 minutes.
Resting ensures evenly juicy, tender meat.
Use this time to warm plates, prepare veg or make a sauce.
Nutritional Information
 
(Typical per 100g)

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

Carnivores' Sirloin Steak
  • Energy: 841 kJ/201 kcal
  • Fat: 10.1g, of which Saturates: 5g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g

Centre Cut Fillet Steak
  • Energy: 757 kJ/181 kcal
  • Fat: 8g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g

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

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