We invite you to enjoy the best of our premium, hand-selected meats. With 10 mouth-watering cuts ...
Box contains:
Traditional Rump Steaks, 2 x 227g each
Beef Meatballs, 2 packs of 12, 240g per pack
British Sirloin Steak Burgers, 2 x 170g each
Minced Steak, 400g
Pork Sausagemeat, 400g
Pork Loin Steak, 2 x 190g each
Butcher's Pork Sausages, 2 packs of 6, 400g per pack
Pork Shoulder with Crackling, 500g
Mini Smoked Bacon Artisan Sausage Rolls, pack of 8, 460g
Traditional Butcher's Unsmoked Back Bacon Slices, 300g
We invite you to enjoy the best of our premium, hand-selected meats. With 10 mouth-watering cuts crafted by our expert Butchers this collection caters for a variety of cuisines and cooking styles.
Traditional Rump Steaks
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: 5-6 minutes per side, rest for 4 minutes
Well done: 7-7 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.
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.
British Sirloin Steak Burgers
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.
Minced Steak
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 400g. Then use as per your favourite recipe.
Ensure the minced steak is piping hot throughout before serving.
Pork Sausagemeat
Cooking guidelines: for best results cook from frozen in the oven.
Preheat oven to180ºC / fan 170ºC / gas 4.
Cook the product in its original tray.
Remove film, place the tray on a baking tray and cook for:
From frozen: 60-65 minutes
From defrosted: 45-50 minutes
Remove from oven and allow to rest for 10 minutes before serving.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
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.
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.
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.
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.
Cooking appliances vary in performance, these are guidelines only.
Mini Smoked Bacon Artisan Sausage Rolls
Cooking guidelines: remove all packaging and place sausage rolls on a baking tray, lined with baking paper. Space out generously and brush pastry with beaten egg yolk or double cream. Cook in a preheated oven at 200°C / fan 190°C / gas 6 for:
From defrosted: 23-25 minutes
From frozen: 30-35 minutes
Remove from the oven and rest for 5 minutes before serving.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Chef's tip: Spread them out on a baking tray to allow the hot air to circulate and produce an allround bake. Cooking guidelines: remove all packaging and place sausage rolls on a baking tray, lined with baking paper. Space out generously and brush pastry with beaten egg yolk or double cream. Cook in a preheated oven at 200°C / fan 190°C / gas 6 for:
From defrosted: 23-25 minutes
From frozen: 30-35 minutes
Remove from the oven and rest for 5 minutes before serving.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Chef's tip: Spread them out on a baking tray to allow the hot air to circulate and produce an all round bake.
Traditional Butcher's Unsmoked Back Bacon Slices
Cooking guidelines from defrosted: defrost in a refrigerator thoroughly before cooking. Remove all packaging. Preheat a lightly oiled frying pan to medium. Add bacon and fry for 4-5 minutes, turning halfway. Cook for longer if you prefer it crispy.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Traditional Rump Steaks
| Typical per 100g |
| Energy: 962 kJ/231 kcal |
| Fat: 15.1g, of which Saturates: 5.4g |
| Carbohydrate: 9.2g, of which Sugars: 0.5g |
| Fibre: 0.4g |
| Protein: 15.3g |
| Salt: 0.2g |
Beef Meatballs
| Typical per 100g |
| Energy: 939 kJ/226 kcal |
| Fat: 15.8g, of which Saturates: 6.8g |
| Carbohydrate: 1.4g, of which Sugars: 0g |
| Fibre: 0.2g |
| Protein: 19.4g |
| Salt: 0.75g |
British Sirloin Steak Burgers
| Typical per 100g |
| Energy: 797 kJ/191 kcal |
| Fat: 11.1g, of which Saturates: 4.8g |
| Carbohydrate: 1.5g, of which Sugars: 0.1g |
| Fibre: 0.1g |
| Protein: 21.2g |
| Salt: 0.8g |
Minced Steak
| Typical per 100g |
| Energy: 934 kJ/225 kcal |
| Fat: 16.2g, of which Saturates: 6.9g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 19.7g |
| Salt: 0.2g |
Pork Sausagemeat
| Typical per 100g |
| Energy: 962 kJ/231 kcal |
| Fat: 15.1g, of which Saturates: 5.4g |
| Carbohydrate: 9.2g, of which Sugars: 0.5g |
| Fibre: 0.4g |
| Protein: 15.3g |
| Salt: 0.2g |
Pork Loin Steak
| Typical per 100g |
| 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 |
Butcher's Pork Sausages
| Typical per 100g |
| Energy: 962 kJ/231 kcal |
| Fat: 15.1g, of which Saturates: 5.4g |
| Carbohydrate: 9.2g, of which Sugars: 0.5g |
| Fibre: 0.4g |
| Protein: 15.3g |
| Salt: 0.2g |
Pork Shoulder with Crackling
| Typical per 100g |
| Energy: 944 kJ/ 226 kcal |
| Fat: 13.5g, of which Saturates: 4.8g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 25.9g |
| Salt: 0.15g |
Mini Smoked Bacon Artisan Sausage Rolls
| Typical per 100g |
| Energy: 1280 kJ/306 kcal |
| Fat: 18.9g, of which Saturates: 9.3g |
| Carbohydrate: 17g, of which Sugars: 0.7g |
| Fibre: 0.7g |
| Protein: 14.7g |
| Salt: 1.7g |
Traditional Butcher's Unsmoked Back Bacon Slices
| Typical per 100g |
| Energy: 1086 kJ/260 kcal |
| Fat: 15.4g, of which Saturates: 6.5g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 18g |
| Salt: 3.4g |
For allergens, including cereals containing gluten, see ingredients in CAPITALS.
Beef Meatballs
Beef (97%), gluten free breadcrumb (rice flour, gram flour, maize starch, salt, dextrose), salt, ground black pepper.
British Sirloin Steak Burgers
Beef (95%), gluten free breadcrumbs (rice flour, gram flour, maize starch, salt, dextrose), water, salt, cracked black pepper.
Pork Sausagemeat
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, spices (white pepper, nutmeg), spice extract, antioxidant: sodium ascorbate).
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.
Mini Smoked Bacon Artisan Sausage Rolls
Sausagemeat (60%): Pork (54%), smoked bacon (28%) [pork (86%), water, salt, preservative: sodium nitrate, potassium nitrate,antioxidant: sodium ascorbate], breadcrumbs (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt, yeast, spice extract, spice), beef fat, water, onions, seasoning [salt, black pepper, thyme, preservative: sodium SULPHITE, sodium ascorbate].
Puff pastry (40%): Fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), water, margarine (palm oil [RSPO], rapeseed oil, water, salt), butter (MILK), salt.
Traditional Butcher's Unsmoked Back Bacon Slices
Bacon with added water: pork (86%), water, salt, preservative: sodium nitrate, potassium nitrate, antioxidant: sodium ascorbate.
Supplied frozen
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
