Premium Steak Selection

Highest quality, naturally reared UK Beef

  • Grass-fed UK Beef
  • Fully matured for extra flavour and tenderness
  • Pork Sausages made with Freedom Food Pork shoulder
  • Code: D1771
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
  • 2 Fillet Steaks, 150g each
  • 2 Sirloin Steaks, 190g each
  • 1 Pavé Rump Steak, 150g
  • 4 Pavé Rump Medallions, in pack of 4, 240g pack
  • 6 Mini Steak Burgers, in packs of 6, 270g pack
  • 4 Pork Sausages, in pack of 4, 280g pack
  • How to 'Meat' Perfection Cooking Guide
 
£70.75

Enjoy the finest quality grass-fed, naturally reared beef. Our Fillet Steaks succulent and tender, whilst our Sirloin Steaks are special trimmed of excess fat. Our lean Pavé Rump Steaks are extra trimmed from a single muscle, whilst our delicious Pavé Rump Medallions are quick and easy to cook.

 

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
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--6« 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.

Chef's tip:
Try these steaks cooked ‘low and slow’ - find out how here.

Pavé Rump Medallions
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.

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, flavourings, antioxidant: sodium ascorbate). Filled into natural pork casings.

Nutritional Information
 
(Typical per 100g)


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

Sirloin Steak
  • Energy: 841 kJ/201 kcal
  • Fat: 13g, of which Saturates: 5g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g
Pavé Rump Steaks
  • Energy: 726 kJ/ 174 kcal
  • Fat: 10.1g, of which Saturates: 4.3g
  • Carbohydrate: 29g, of which Sugars: 0.9g
  • Fibre: 0g
  • Protein: 20.7g
  • Salt: 0.14g
Pavé Rump Medallions
  • 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
Mini Steak Burgers
  • Energy: 881 kJ/ 212 kcal
  • Fat: 12g, of which Saturates: 5.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.7g
  • Salt: 0.16g
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