Platinum Selection

Customer 5 star Feefo favourites

  • Steaks, burgers, bacon and more
  • Free-range pork and jumbo sausages
  • Consistently voted favourites by our customers
  • Code: D3468
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
  • 2 Sirloin Steaks, 230g each
  • 2 Thick Cut Free-range Pork Chops, 280g each
  • 1 pack Diced Beef Steak, 440g
  • 1 pack Minced Steak, 440g
  • 1 pack Dry-cured Streaky Bacon, 200g
  • 2 Aberdeen Angus Burgers, 200g each
  • 2 Free-range Confit Duck Legs, 190g each
  • 4 Jumbo Pork Sausages, 480g pack
 
Special Price £49.90 Regular Price £86.20

With everything from Confit Duck Legs to Aberdeen Angus Burgers (not to mention some serious grass-fed Sirloin Steaks), you'll soon see why our customers have voted us as Feefo Platinum Trusted Service Award winners!

 

Cooking Instructions:
 
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: 1-2 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.
Free-range Thick Cut Pork Chops
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.
Diced Beef 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 1½ -2 hrs, or until tender.
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!
Dry-cured Smoked Streaky Bacon
Defrost in a refrigerator thoroughly before cooking.
Remove all packaging.
Pre-heat frying pan to medium.
Add bacon and fry for 4-5 minutes, turning halfway.
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 4½-5 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.
Free-range Confit Duck Legs
Defrost in original pack in the refrigerator for 12 hours.
Ensure thoroughly defrosted before cooking/reheating.

PAN FRY: Heat a frying pan over a low heat and sauté the legs, skin side down, with a little of the fat, until the skin is crisp, golden and heated through.
OVEN: Preheat oven to 200°C / Fan 180°C / Gas 6. Lift the duck legs out of the fat wipe off most of the excess with kitchen paper. Place skin-side up on a rack in a roasting tin and roast for 15-20 minutes, until the skin is crisp and golden and the meat has heated through.

Chef's Tip: Keep the remaining duck fat and use later, in small amounts, to make gorgeous sautéed food.
Jumbo 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.
Ingredients:
 
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Confit Duck Legs
Pork (94%), Water, Salt, Seasoning (Black Pepper, Coriander, MUSTARD, Ginger, Nutmeg, Caraway Seed, Leek, Onion, Garlic, Allspice, Clove, Bay Leaf, Glucon-Delta-Lactone, Sugar, Ascorbic Acid, Citric Acid). Filled in natural sheep casings.

Jumbo Pork Sausages
Pork (94%), Water, Salt, Seasoning (Black Pepper, Coriander, MUSTARD, Ginger, Nutmeg, Caraway Seed, Leek, Onion, Garlic, Allspice, Clove, Bay Leaf, Glucon-Delta-Lactone, Sugar, Ascorbic Acid, Citric Acid). Filled in natural sheep casings.

Nutritional Information
 
(Typical per 100g)

Thick Cut Pork Chop
  • Energy: 885kJ / 213 kcal
  • Fat: 15.2g, of which Saturates: 5.1g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 19g
  • Salt: 0.15g

Diced Beef Steak
  • 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

Minced Steak
  • Energy: 853kJ / 205kcal
  • Fat: 14.1g, of which Saturates: 6g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 19.3g
  • Salt: 0.3g

Streaky Bacon
  • Energy: 1114kJ / 268kcal
  • Fat: 20.1g, of which Saturates: 7.2g
  • Carbohydrate: 2.3g, of which Sugars: 0.1g
  • Fibre: 0.8g
  • Protein: 19.1g
  • Salt: 3.4g

Aberdeen Angus Burgers
  • 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

Confit Duck Legs
  • Energy: 1234 kJ/297 kcal
  • Fat: 23.7g, of which Saturates: 7.7g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.5g
  • Salt: 1.41g

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

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