Product description
Our Chef's and Butchers' 'trade secret' steaks. Little-known cuts with big, bold flavour. From rich Picanha Steaks, beloved by barbecue enthusiasts across the world, to juicy Chuck Eye steaks, the traditional choice for fajitas and burritos. Find out why many Butchers used to keep these unknown cuts for themselves.
NUTRITIONAL INFORMATION
| Energy: 916 kJ/219 kcal |
| Fat: 9.4, of which Saturates: 3.9g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 31.4g |
| Salt: 0.16g |
| 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 |
| Energy: 757 kJ/181 kcal |
| Fat: 8g, of which Saturates: 3g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20g |
| Salt: 0.125g |
| Energy: 858 kJ/205 kcal |
| Fat: 10.1g, of which Saturates: 3.8g |
| Carbohydrate: 0g, of which Sugars: 0. |
| Fibre: 0.3g |
| Protein: 26.7g |
| Salt: 0.19g |
| Energy: 267 kJ/174 kcal |
| Fat: 10.1, of which Saturates:4.3g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20.7g |
| Salt: 0.14g |
| Energy: 861 kJ/205 kcal |
| Fat: 10g, of which Saturates:4g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 27g |
| Salt: 0.19g |
HOW TO STORE
- 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
Cooking Instructions:
Chuck Eye Steak & Picanha Steak
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 - 1½ minutes per side
Medium Rare: 2 - 2½ 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 for Chuck Eye Steak:
Marinade the steak with 1 tsp Honey, 1 tsp Soya Sauce and 1 chopped chili, for 2 hours. Flat Iron Steak 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 minutes 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:
Marinade the steak with 1 tsp sugar, 1 tsp soya sauce, 1 chili and ½ clove of garlic, finely chopped, for 2 hours. Onglet 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 - 1½ minutes per side
Medium Rare: 2 - 2½ 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:
Marinade the steak with 5g course black pepper, 5g brown sugar ½ a sprig rosemary finely chopped, 1 tbsp olive oil and 1 tsp white wine, for 2 hours. Flat Iron Steak 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 minutes 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:
Marinade the steak with 5g brown sugar, 1 sprig thyme finely chopped, 1 tbsp olive oil and 1 tsp orange juice, for 2 hours. Flat Iron Steak 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 minutes 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:
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
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 - 1½ minutes per side
Medium Rare: 2 - 2½ 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 for Chuck Eye Steak:
Marinade the steak with 1 tsp Honey, 1 tsp Soya Sauce and 1 chopped chili, for 2 hours. Flat Iron Steak 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 minutes 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:
Marinade the steak with 1 tsp sugar, 1 tsp soya sauce, 1 chili and ½ clove of garlic, finely chopped, for 2 hours. Onglet 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 - 1½ minutes per side
Medium Rare: 2 - 2½ 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:
Marinade the steak with 5g course black pepper, 5g brown sugar ½ a sprig rosemary finely chopped, 1 tbsp olive oil and 1 tsp white wine, for 2 hours. Flat Iron Steak 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 minutes 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:
Marinade the steak with 5g brown sugar, 1 sprig thyme finely chopped, 1 tbsp olive oil and 1 tsp orange juice, for 2 hours. Flat Iron Steak 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 minutes 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:
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
