Code: D4801

Weekly Essentials with 2 Free Sirloin Steaks

Enjoy great tasting food every night of the week with our NEW selection. From award-winning Mince...
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Grass-fed British beef|17-18 generous servings|Two FREE grass-fed, British beef Sirloin Steaks
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Great-tasting food with 2 FREE SIRLOIN STEAKS

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£69.85

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Weekly Essentials with 2 Free Sirloin Steaks

£69.85

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Product description

Enjoy great tasting food every night of the week with our NEW selection. From award-winning Minced Steak and juicy Beef Meatballs made from 100% grass-fed beef to succulent Pork Loin Steaks and delicious handmade sausages. Order now to get two FREE Sirloin Steaks.

NUTRITIONAL INFORMATION

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
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: 1119 kJ/270 kcal
Fat: 21.7g, of which Saturates: 8g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 18.6g
Salt: 0.13g
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
Energy: 445 kJ/105 kcal
Fat: 1g, of which Saturates: 0.3g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 23.9g
Salt: 0.1g
Energy: 1336 kJ/322 kcal
Fat: 27.4g, of which Saturates: 10.1g
Carbohydrate: 5.7g, of which Sugars: 0.3g
Fibre: 0.3g
Protein: 13.3g
Salt: 1.75g
Energy: 1080 kJ/261 kcal
Fat: 22g, of which Saturates: 8.2g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 14.5g
Salt: 3.4g
Energy: 634 kJ/152 kcal
Fat: 9.1g, of which Saturates: 3g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 17.2g
Salt: 2.9g
Energy: 841 kJ/201 kcal
Fat: 13g, of which Saturates: 5g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 20g
Salt: 0.13g

HOW TO STORE

  1. Storage: Keep frozen at -18°C or below
  2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
  3. Shelf life defrosted: Store in refrigerator and use within 24 hours

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

Pork Sausages
Pork (80%), 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 natural pork casings.

Traditional Butcher's Streaky Bacon
Bacon with added water: pork (86%), water, salt, preservative: sodium nitrite, potassium nitrate, antioxidant: sodium ascorbate.

Gammon Steaks
Pork (85%), Water, Salt, Stabilisers (Sodium Triphosphate, Sodium Diphosphate, Sodium Polyphosphate), Antioxidant (Sodium Ascorbate), Preservatives (Sodium Nitrite, Sodium Nitrate)

Nutritional Information
 

Cooking Instructions:   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! Diced Beef 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 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. Pork Loin Steak Allow the meat to come to room temperature then season with salt and pepper.

Preheat a large frying pan, add oil and sear the pork chops for 4-5 minutes without touching.

Turn the pork chops over and continue cooking for a further 4-5 minutes.

Remove from the pan and leave to rest, covered with foil for 5 minutes. Beef Meatballs Defrost in the fridge overnight. Remove all packaging. Separate the meat balls and allow to come to room temperature for 10 minutes.

Pan Fry: Heat a little oil in a frying pan. Cook on a medium heat 10-12 minutes. Turn occasionally.

Grill: Pre-heat grill to medium. Place meatballs on grill rack for 10-12 minutes. Turn occasionally.

Poach: Add to simmering stock or sauce and cook for 8-10 minutes.

BBQ: BBQ for 14-16 minutes. Turn regularly to avoid charring.

This product must be cooked thoroughly prior to consumption. 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 before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only. Pork Sausages Cooking guidelines: remove all packaging. Separate the sausages using scissors. Do not prick sausages.

Pan fry: heat a little oil in a frying pan. Cook on a medium heat for 18-20 minutes from defrosted, turning occasionally.

Grill: preheat grill to medium. Grill for 14-18 minutes from defrosted, turning occasionally.

This product must be cooked thoroughly prior to consumption.
Cooking appliances vary in performance, these are guidelines only. Traditional Butcher's Streaky Bacon Cooking guidelines from defrosted: defrost in a refrigerator thoroughly before cooking. Remove all packaging.

Preheat a lightly oiled frying pan to medium-high setting.

Add bacon and fry for 4-5 minutes, turning halfway.

Cook for longer if you prefer it crispy.
Cooking appliances vary in performance, these are guidelines only. Gammon Steaks Cooking guidelines from defrosted: remove a steak from the packaging. Pat dry with kitchen paper and allow to come to room temperature.

Preheat a heavy based frying pan on a medium to high setting. Add a little oil.

Place a steak into the pan and cook for 4-5 minutes turning once. Once cooked remove steak from the pan and serve immediately.

Cooking appliances vary in performance; these are guidelines only.
This product must be cooked thoroughly prior to consumption.

Chef's tip: to help keep the gammon steak flat whilst cooking us a pair of scissors or a small knife and make some shallow cuts around the edge of the rind.

Lightly press the steak flat placed into the pan and when you turn it to ensure an even cook. 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.

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