Product description

The Big Four Steak Selection is our expertly curated collection that is sure to delight any steak enthusiast. The Big Four is perfect for creating a steakhouse experience at home, comprising our signature Ribeye Steaks, the supremely soft Fillet Steaks, our world-renowned Sirloin Steaks, and flavourful Rump Steaks, all meticulously hand cut by our skilled butchers.The Fillet Steaks are handpicked, prepared, and precisely cut by our seasoned butchers in Aberdeenshire. These prime pieces are derived from British beef and matured for a minimum of 28 days, resulting in a steak that is melt-in-the-mouth tender due to the fillet's lesser work muscle.Our Sirloin Steaks, nestled between the fillet and the rib, are served in hotels and restaurants across the world - and are a steak lover's dream. With a perfect balance of fat and tenderness, these steaks offer a robust meaty flavour while retaining a tenderness comparable to that of the fillet. These cuts are matured traditionally for at least 28 days, trimmed generously by hand, and are naturally lean, making them the ideal canvas for marinades, rubs, and sauces.For those who love strong beefy flavours our Ribeye Steaks are the go-to choice. With abundant marbling and a central 'eye' of fat that infuses flavour directly into the meat, these steaks remain exceptionally juicy and succulent. Our Ribeye Steaks are matured on the bone for up to 35 days, enhancing their taste and tenderness.Finally, our Rump Steaks, lean but brimming with taste, are carefully crafted by our butchers from a single muscle, yielding a steak with minimal sinew or fat. This steak delivers a powerful flavour punch, further enhanced by an extended maturation period of 35 days.

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.

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.

Centre Cut Fillet 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: 4-5 minutes per side, rest for 6 minutes
Medium: 5½-6 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.
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: 4-4½ minutes per side, rest for 6 minutes
Medium: 5-5½ minutes per side, rest for 4 minutes
Well Done: 6--6½ 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.