Summer Steak Selection

The best of summer steaks

  • Grass-fed British beef
  • Traditionally matured for award-winning flavour
  • Handmade Butcher's Pork Sausages
  • Code: D5202
  • Price per kg:
  • Item weight:
  • Servings: 11
Box Contains:
  • 2 Sirloin Steaks, 220g each
  • 2 Skirt Steaks, 180g each
  • 2 Extra Trimmed Rump Steaks, 150g each
  • 2 Ribeye Steak Burgers, 200g each
  • 12 Butcher's Pork Sausages, packs of 6, 400g

Treat yourself to the best of British steaks with this hand-picked selection. From our award-winning Sirloin Steaks to succulent Skirt Steaks, all cut from grass-fed British beef and traditionally matured for up to 35 days for the finest flavour and texture. You'll also get our juicy Ribeye Burgers and handmade Pork Sausages - delicious additions to your premium summer barbecue feast.

Cooking Instructions:
 
Sirloin Steak
Cooking guidelines from defrosted: 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.

Cooking appliances vary in performance, these are guidelines only.
Skirt Steak
Cooking guidelines from defrosted: 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 minute per side
Medium Rare: 1½ - 2 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: this cut really benefits from a marinade. Marinade the steak with 5g honey, 5g Ginger finely chopped, 1 tbsp olive oil and 1 tsp lemon juice, 1 tsp Soy sauce, for 2 hours.

Cooking appliances vary in performance, these are guidelines only.
Extra Trimmed Rump Steak
Cooking guidelines from defrosted: 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: 4-4« minutes per side, rest for 6 minutes
Medium: 5-5« 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.

Cooking appliances vary in performance, these are guidelines only.
Butcher's Pork Sausages
Cooking guidelines: remove all packaging. Separate the sausages using scissors. Do not prick sausages.

Pan fry: heat a little oil in a frying pan. Cook on a medium heat for 18-20 minutes from defrosted, turning occasionally.

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

This product must be cooked thoroughly prior to consumption.

Cooking appliances vary in performance, these are guidelines only.
Ribeye Steak 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.

Cooking appliances vary in performance, these are guidelines only.
Ingredients:
 
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Butcher's 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.

Nutritional Information
 
(Typical per 100g)

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

Skirt Steak
  • Energy: 861 kJ/205 kcal
  • Fat: 10g, of which Saturates: 4g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 27g
  • Salt: 0.19g

Extra Trimmed Rump Steak
  • 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

Butcher's 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

Ribeye Steak Burger
  • 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

Storage
 

Frozen-iconFrozen-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