Product description
Remind yourself just how good the very best steak can taste.
NUTRITIONAL INFORMATION
Energy: 841kJ/201 kcal |
Fat: 13g, of which Saturates: 5g |
Carbohydrate: 0g, of which Sugars: 0g |
Fibre: 0g |
Protein: 20g |
Salt: 0.13g |
Energy: 726KJ/147 kcal |
Fat: 10.1g, of which Saturates:4.3g |
Carbohydrate: 0g, of which Sugars: 0g |
Fibre: 0g |
Protein: 20.7g |
Salt: 0.14g |
Energy: 757KJ/181 kcal |
Fat: 8g, of which Saturates: 3g |
Carbohydrate: 0g, of which Sugars: 0g |
Fibre: 0g |
Protein: 20g |
Salt: 0.13g |
Energy: 776KJ/184 kcal |
Fat: 6.4g, of which Saturates: 1.9g |
Carbohydrate: 0g, of which Sugars: 0g |
Fibre: 0g |
Protein: 31.7g |
Salt: 0.2g |
Energy: 882KJ/221kcal |
Fat: 12.2g, of which Saturates:3.5g |
Carbohydrate: 5.9g, of which Sugars: 0.5g |
Fibre: 0.2g |
Protein: 19.4g |
Salt: 0.8g |
Energy: 1336KJ/322 kcal |
Fat: 27.34g, of which Saturates:10.1g |
Carbohydrate: 5.7g, of which Sugars: 0.3g |
Fibre: 0.3g |
Protein: 13.36g |
Salt: 1.75g |
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:
Sirloin Steak
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: 1-1 1/2 minutes per side, rest for 6 minutes
Medium: 2-3 minutes per side, rest for 4 minutes
Well Done: 3-4 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. Pave Rump Steak 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 1/2 minutes per side, rest for 6 minutes
Medium: 5-5 1/2 minutes per side, rest for 4 minutes
Well Done: 6-6 1/2 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. Diced Fillet Steak 1. PREPARE THE MEAT
Remove the defrosted meat from the packaging and pat dry with kitchen paper.
Thread the diced fillet onto bamboo or metal skewers.
2. SEAR THE MEAT
Once ready to cook, place your grill pan over medium-high heat, drizzle in a touch of oil.
Cook the fillet skewers on one side for 2-3 minutes turn and cook for a further 2-3 minutes without touching.
3. RESTING
Remove the skewers from the pan and leave to rest covered with foil in a warm place.
Serve hot with Chimichurri sauce on the side, to drizzle over the kebabs.
Chefs Tip: Add a selection of vegetables to each kebab skewer.
1 Courgette, sliced into 1cm rounds, 1 large red Onion, cut into large chunks, 18 Cherry Tomatoes. 1. Pork Stir-fry Strips 440g Pork Stir-fry Strips, 1/2Sweet Potato (peeled and finely sliced), 1/2 Red Onion (peeled and finely sliced), 4-5 Broccoli Florets, Splash of White Wine, Pinch of Caster Sugar, Salt and Freshly Ground Black Pepper, 1-2 tbsp. Honey, 1 Peach (stoned and sliced), Small handful of Flat Leaf Parsley (chopped)
Heat the olive oil in a large non-stick frying pan or wok and fry the Pork for 1 minute on each side.
Add the sweet potato, red onion and broccoli to the pan and stir fry for a few minutes, add the wine, sugar, seasoning and honey to the pan and continue to cook for 2 to 3 minutes, stirring frequently.
Add the peach to the pan, and heat for a further minute. Remove from the heat and stir in the fresh parsley, serving immediately.
Serve with noodles. Seasoned Beef Burgers 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 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. Pork Sausages Cooking guidelines:
Remove all packaging.
Separate the sausages using scissors.
Do not prick sausages.
Combination of par-boiling and frying, BBQ or grilling: Add the sausages to simmering water for 10 minutes from defrosted or 20 minutes from frozen.
Drain, pat dry, brush all over with oil and fry, BBQ or grill for 5-8 minutes.
Alternatively:
Pan fry:
Heat a little oil in a frying pan.
Cook on a medium heat for 18-20 minutes from defrosted, turning occasionally.
BBQ:
18-20 minutes from defrosted, turn regularly to avoid charring.
Grill:
Preheat grill to medium.
Grill for 14-18 minutes from defrosted, turning occasionally.
This product must be cooked thoroughly prior to consumption.
Heat the oil in a large frying pan, over a high heat.
Cook the steaks to your liking following the recommended times.
Rare: 1-1 1/2 minutes per side, rest for 6 minutes
Medium: 2-3 minutes per side, rest for 4 minutes
Well Done: 3-4 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. Pave Rump Steak 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 1/2 minutes per side, rest for 6 minutes
Medium: 5-5 1/2 minutes per side, rest for 4 minutes
Well Done: 6-6 1/2 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. Diced Fillet Steak 1. PREPARE THE MEAT
Remove the defrosted meat from the packaging and pat dry with kitchen paper.
Thread the diced fillet onto bamboo or metal skewers.
2. SEAR THE MEAT
Once ready to cook, place your grill pan over medium-high heat, drizzle in a touch of oil.
Cook the fillet skewers on one side for 2-3 minutes turn and cook for a further 2-3 minutes without touching.
3. RESTING
Remove the skewers from the pan and leave to rest covered with foil in a warm place.
Serve hot with Chimichurri sauce on the side, to drizzle over the kebabs.
Chefs Tip: Add a selection of vegetables to each kebab skewer.
1 Courgette, sliced into 1cm rounds, 1 large red Onion, cut into large chunks, 18 Cherry Tomatoes. 1. Pork Stir-fry Strips 440g Pork Stir-fry Strips, 1/2Sweet Potato (peeled and finely sliced), 1/2 Red Onion (peeled and finely sliced), 4-5 Broccoli Florets, Splash of White Wine, Pinch of Caster Sugar, Salt and Freshly Ground Black Pepper, 1-2 tbsp. Honey, 1 Peach (stoned and sliced), Small handful of Flat Leaf Parsley (chopped)
Heat the olive oil in a large non-stick frying pan or wok and fry the Pork for 1 minute on each side.
Add the sweet potato, red onion and broccoli to the pan and stir fry for a few minutes, add the wine, sugar, seasoning and honey to the pan and continue to cook for 2 to 3 minutes, stirring frequently.
Add the peach to the pan, and heat for a further minute. Remove from the heat and stir in the fresh parsley, serving immediately.
Serve with noodles. Seasoned Beef Burgers 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 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. Pork Sausages Cooking guidelines:
Remove all packaging.
Separate the sausages using scissors.
Do not prick sausages.
Combination of par-boiling and frying, BBQ or grilling: Add the sausages to simmering water for 10 minutes from defrosted or 20 minutes from frozen.
Drain, pat dry, brush all over with oil and fry, BBQ or grill for 5-8 minutes.
Alternatively:
Pan fry:
Heat a little oil in a frying pan.
Cook on a medium heat for 18-20 minutes from defrosted, turning occasionally.
BBQ:
18-20 minutes from defrosted, turn regularly to avoid charring.
Grill:
Preheat grill to medium.
Grill for 14-18 minutes from defrosted, turning occasionally.
This product must be cooked thoroughly prior to consumption.