The Best of British Beef Box

Enjoy the flavour of grass-fed British beef

  • Grass-fed British beef for the finest flavour
  • Great Taste award-winning Minced Steak
  • FREE Strawberry Cheesecakes
  • Code: D5221
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
  • 2 packs Diced Beef Shin, 440g per pack
  • 2 packs Minced Steak, 440g per pack
  • 2 packs Beef Steak & Lamb Kidney, 75% Beef Steak, 25% Lamb Kidney, 440g per pack
  • 2 packs Extra Lean Braising Steak, 400g per pack
  • 2 Skirt Steaks, 180g each
  • 2 Strawberry Cheesecakes, 170g each
 
£72.80

Savour the rich taste of grass-fed British beef in all its forms, from succulent steaks to award-winning mince. You can enjoy delicious casseroles and curries with our tender Diced Beef Shin or Extra Lean Braising Steak and make a classic steak & kidney pie.

You can also enjoy two of our delicious Strawberry Cheesecakes for FREE.

Cooking Instructions:
 
Diced Beef Shin
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 before serving.
Do not reheat once cooked.
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.
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!
Beef Steak,& Lamb Kidney
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.
Extra Lean Braising 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 giv
es you the weight of vegetables needed.

3. ADD THE LIQUIDAfter 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.

Strawberry Cheesecake
Defrost in the packaging in the fridge for 12 to 14 hours, or at room temperature for 2 hours.

Remove outer film and carefully place the cheesecake, still in its ring, onto a cold plate. Using a knife or small spatula loosen the cheesecake from the ring by sliding the knife inside the ring around the cheesecake.

Carefully open and remove the ring. Serve with your favourite accompaniment.

Please note: if you prefer, you can serve this when it is still slightly frozen, for a delicious 'semifreddo' effect.

Serving suggestions: serve cold with fresh berries, ice cream or sorbet, pouring cream & fresh mint leaves.
Ingredients:
 
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Beef Steak & Lamb Kidney
Beef Steak (75%), Lamb's Kidney (25%)

Strawberry Cheesecake
2% fat soft cheese 35% (MILK), strawberries 22%, sugar, biscuit crumb (plain & wholemeal WHEAT flour (fortified with ascorbic acid, calcium, iron, thiamin & niacin)), full fat soft cheese 4% (MILK), EGG, cream (MILK), modified tapioca starch, MILK, water, vegetable fat (RSPO certified palm & rapeseed), EGG, baking powder)), butter(MILK), modified starch from waxy maize, glucose, citric acid, guar gum, pectin.

Nutritional Information
 
(Typical per 100g)

Diced Beef Shin
  • Energy: 586 kJ/140 kcal
  • Fat: 6.4g, of which Saturates: 2.6g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 21.4g
  • Salt: 0.14g

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

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

Beef Steak & Lamb Kidney
  • Energy: 641 kJ/153 kcal
  • Fat: 8.2g, of which Saturates: 3.4g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 19.8g
  • Salt: 0.2g

Extra Lean Braising Steak
  • Energy: 582 kJ/139 kcal
  • Fat: 5.7g, of which Saturates: 2.4g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 21.8g
  • Salt: 0.16g

Strawberry Cheesecake
  • Energy: 977 kJ/233 kcal
  • Fat: 12g, of which Saturates: 6.4g
  • Carbohydrate: 26g, of which Sugars: 20g
  • Fibre: 1.3g
  • Protein: 6.1g
  • Salt: 0.5g

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