Cooking guidelines from defrosted: remove the defrosted meat from the packaging and pat dry with kitchen paper.

Thread the diced fillet onto bamboo or metal skewers. Once ready to cook, place your grill pan over medium-high heat, drizzle in a touch of oil. Cook the fillet skewers on one side for 2-3 minutes turn and cook for a further 2-3 minutes without touching. Remove the skewers from the pan and leave to rest covered with foil in a warm place. Serve hot with Chimichurri sauce on the side, to drizzle over the kebabs.

Cooking appliances vary in performance, these are guidelines only.

Chefs tip: add a selection of vegetables to each kebab skewer (1 courgette - sliced into 1cm rounds, 1 large red onion - cut into large chunks, 18 cherry tomatoes).

Cooking guidelines from defrosted: 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. 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. 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. 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. 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.

Ensure product is piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.

Cooking guidelines from defrosted: 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. 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. 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. 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. 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 2 - 2½ hrs, or until tender.

Ensure product is piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.

Cooking guidelines from defrosted: 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. 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. 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. 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. 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.

Ensure product is piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.

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 product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.

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.

(Typical per 100g)