Traditional Chateaubriand,500g
2 Sirloin Steaks, 237g
2 Extra Trimmed Rump Steaks, 150g each
2 British Ribeye Steak Burger, 170g each
Diced Beef Steak, 400g
Sirloin Steak Mince, 400g
12 Beef Meatballs, 240g
Meatloaf, 400g
A mix of our luxury, grass-fed British beef cuts, all prepared right here in our Aberdeenshire butchery.
Traditional Chateaubriand
Heat olive oil in a hot frying pan & brown chateaubriand all over for 5-6 minutes all over. Season with salt & pepper and place on a rack in a roasting tin and cook in a pre-heated oven at 230°C / fan 210°C / gas 8 for:
Rare: 6-8 Minutes
Medium Rare: 10-12 Minutes
Medium: 14-16 Minutes
Well Done: 18-20 Minutes
Remove the meat from the oven. Cover with foil and leave to rest for 10 minutes before cutting into slices.
Low Temperature Cooking:
remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, pat dry with kitchen paper.
Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 4-5 minutes.
Preheat the roasting tray in the oven (with the fan turned off) to 80ºC.
Transfer meat to the roasting tray. Season with salt and pepper.
Set the meat thermometer to the desired internal temperature and insert the probe horizontally into the centre of the meat.
Place the meat in the preheated oven with the thermometer cord through the door. Internal meat temperature: 60 - 65ºC.
Approximate cooking time at 80ºC: 60 - 90 minutes.
No need to rest meat, as it has rested during cooking process.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Sirloin Steaks
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.
Extra Trimmed Rump Steaks
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.
British Ribeye Steak Burger
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.
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.
Sirloin Steak Mince
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 400g. Then use as per your favourite recipe.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
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.
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.
Meatloaf
Cooking guidelines from frozen: preheated oven 180°C / fan 170°C / gas 4
Remove film seal and place the meatloaf in its tray on a baking tray.
Cook in the centre of the preheated oven for 60-65 minutes.
Remove from the oven and allow to rest for 10 minutes.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Traditional Chateaubriand
| Typical per 100g |
| Energy: 757 kJ/ 181 kcal |
| Fat: 8g, of which Saturates: 3g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20g |
| Salt: 0.13g |
Sirloin Steaks
| Typical per 100g |
| Energy: 841 kJ/201 kcal |
| Fat: 13g, of which Saturates: 5g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20g |
| Salt: 0.13g |
Extra Trimmed Rump Steaks
| Typical per 100g |
| 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 |
British Ribeye Steak Burger
| Typical per 100g |
| Energy: 937 kJ/225 kcal |
| Fat: 15.8g, of which Saturates: 7g |
| Carbohydrate: 1.5g, of which Sugars: 0.1g |
| Fibre: 0.1g |
| Protein: 19.4g |
| Salt: 0.78g |
Diced Beef Steak
| Typical per 100g |
| 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 |
Sirloin Steak Mince
| Typical per 100g |
| Energy: 873 kJ/209 kcal |
| Fat: 14.1g, of which Saturates: 5.7g |
| Carbohydrate: 0.5g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20.2g |
| Salt: 0.11g |
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 |
Meatloaf
| Typical per 100g |
| Energy: 697 kJ/167 kcal |
| Fat: 8.8g, of which Saturates: 2.8g |
| Carbohydrate: 6.1g, of which Sugars: 2.6g |
| Fibre: 1.2g |
| Protein: 14.9g |
| Salt: 0.91g |
For allergens see ingredients in CAPITALS.
British Ribeye Steak Burger
Beef (95%), gluten free breadcrumbs (rice flour, gram flour, maize starch, salt, dextrose), water, salt, cracked black pepper.
Beef Meatballs
Beef (97%), gluten free breadcrumb (rice flour, gram flour, maize starch, salt, dextrose), salt, ground black pepper.
Meatloaf
Beef (44%), pork (22%), carrots (8%), EGG (8%), gluten free breadcrumbs (6%) (rice flour, gram flour, maize starch, salt, dextrose), water, onions, salt, parsley, marjoram, black pepper.
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.
