Prepare to embark on a culinary adventure like no other with our delicious Butcher's Fortnight Meat Pack. This carefully curated selection of premium cuts and flavourful favourites promises to delight your palate and elevate your dining experience.

Enjoy a quick midweek dinner with our award-winning, 28 day matured, British Ribeye Steaks or juicy and tender Pork Chops.

Looking to level up your Sunday dinner? Our Pork Shoulder Roast with Crackling is a delicious choice or try our Beef Rib Trim to make a delicious glossy casserole, we have a vast range of tasty treats for you to enjoy.

Pork Shoulder with Crackling
Cooking guidelines from defrosted: remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper.

Allow the meat to come to room temperature for up to 30 minutes before cooking. Preheat the oven to 250°C / fan 230°C / gas 9. Season joint with salt and pepper just before cooking. S

ear the meat for 15 minutes in the oven. Reduce temperature to 180°C / fan 160°C / gas 4 and cook for 25-30 minutes per 450g (lb). Once joint is cooked, rest it in the warm place for at least 20 minutes.

For crispy crackling, carefully cut the string, remove the layer of rind, return it to the oven and cook until crisp whilst the meat rests.

Cooking appliances vary in performance, these are guidelines only. Cooking guidelines from defrosted: remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper.

Allow the meat to come to room temperature for up to 30 minutes before cooking. Preheat the oven to 250°C / fan 230°C / gas 9. Season joint with salt and pepper just before cooking. Sear the meat for 15 minutes in the oven.

Reduce temperature to 180°C / fan 160°C / gas 4 and cook for 25-30 minutes per 450g (lb). Once joint is cooked, rest it in the warm place for at least 20 minutes.

For crispy crackling, carefully cut the string, remove the layer of rind, return it to the oven and cook until crisp whilst the meat rests.

Cooking appliances vary in performance, these are guidelines only.

Ribeye 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.

Meatloaf
Cooking guidelines from frozen: remove outer packaging and place the meatloaf in its tray on a baking tray.

Cook in a preheated oven 180°C / fan 170°C / gas 4 for 60-65 minutes. Remove from the oven and allow to rest for 10 minutes. Drain off any excess liquid before slicing and serving. Remember, it will carve much better if not piping hot.

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

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

Beef Rib Trim
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.

Butcher's Pork Sausages
Cooking guidelines from defrosted: remove all packaging. Separate the sausages using scissors. Do not prick sausages.

Pan fry: heat a little oil in a heavy based frying pan. Cook on a medium heat for 15-17 minutes, turning occasionally

Grill: preheat grill to medium. Place sausages on a grill rack, brush lightly with oil and cook on the middle shelf for 12-14 minutes, turning occasionally.

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

Free-range Chicken Breast Fillets
Cooking guidelines from defrosted: bring to room temperature prior to cooking and remove all packaging.

Pan fry: pan fry in a medium to hot pan for 1½ - 2 minutes per side.

Oven: place on a baking tray lined with baking paper and cook in a preheated oven at 200°C / fan 180°C / gas 6 for 10-12 minutes. Remove from the oven and allow to rest for up to 5 minutes before serving.

Always check that there is no pink meat and that the juices run clear before serving.

Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.

Pork & Apple Burgers
Cooking guidelines from defrosted: about 20 minutes before cooking, remove the burgers from the packaging and allow to come to room temperature.

Preheat a heavy based frying pan, to a medium-high temperature. Brush each side of the burger with a little oil and season lightly.

Cook the burgers for 9-10 minutes, turning occasionally. 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 2-3 minutes before serving.

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

Pork Chop
Cooking guidelines from defrosted: remove the chop 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 chops to your liking following the recommended times.

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.

British Fillet Steak Burger
Cooking guidelines from defrosted: remove the burgers from the packaging and allow to come to room temperature for at least 20 minutes before cooking, Preheat a heavy based frying pan to a medium-high temperature. Brush each side of the burger with a little oil.

Cook the burgers for 10-11 minutes, turning carefully, occasionally and searing all over. Don't press down whilst 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.

Ensure product is fully cooked & piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance; these are guidelines only.

Beef Meatballs
Cooking guidelines from defrosted: remove the meatballs from the packaging and allow to come to room temperature for 10 minutes before cooking.

Pan fry: preheat a heavy based frying pan on a medium heat, when hot add a little oil.

Add the meatballs and cook for 11-12 minutes, turning occasionally and searing all over.

Grill: preheat grill on medium setting. Place meatballs on grill rack.

Cook on the middle shelf for 11-12 minutes. Turn halfway through cooking time.

Ensure product is fully cooked & piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance; these are guidelines only.

Allergen advice: for allergens, including cereals containing gluten, see ingredients in CAPITALS.

Meatloaf
Beef (44%), pork (22%), carrots (8%), EGG (8%), gluten free breadcrumbs (6%) (rice flour, gram flour, maize starch, salt, dextrose), water, onions, salt, parsley, marjoram, black pepper.

Butcher's Pork Sausages
Pork (70%), 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 collagen casings.

Pork & Apple Burgers
Pork (90%), wholegrain MUSTARD (white wine vinegar, water, MUSTARD seed (27%), honey, salt, brown MUSTARD husk (2%), natural spice flavouring, tarragon), water, dried chopped apple (sodium metabiSULPHITE), gluten free breadcrumbs (rice flour, gram flour, maize starch, salt, dextrose), dried parsley.

British Fillet Steak Burger
Beef (95%), gluten free breadcrumbs (rice flour, gram flour, maize starch, salt, dextrose), water, salt, cracked black pepper.

Beef Meatballs
Beef (97%), gluten free breadcrumb (rice flour, gram flour, maize starch, salt, dextrose), salt, ground black pepper

Pork Shoulder with Crackling

Ribeye Steak

Meatloaf

Diced Beef Shin

Beef Rib Trim

Butcher's Pork Sausages

Free-range Chicken Breast Fillets

Pork & Apple Burgers

Pork Chops

British Fillet Steak Burgers

Beef Meatballs