Product description
Get ready to indulge in the finest cuts of pork and beef, handpicked by our expert Butchers just for you.
With a delicious mix of grass-fed beef, pork and lamb, elevate all your meals to new levels of flavour, from a hearty Sunday roast to quick dinners any night of the week. You’ll get our award-winning Sirloin Steaks and Artisan Sausage Rolls, along with our Butcher’s sausages, lovingly handmade with juicy pork.
Don't miss out on the chance to indulge in the ultimate meat lover's feast. Order your Butcher's Favourite Box today.
COOKING INSTRUCTIONS
Pork Loin Roast
Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Allow the meat to come to room temperature for up to 30 minutes before cooking.
Lightly oil the rind and season with salt and pepper. Preheat the oven to 250°C / fan 230°C / gas 9. 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. Once joint is cooked, rest it in the warm place for at least 20 minutes.
For crispy crackling, carefully cut the string, remove the layer of rind, return it to the oven and cook until crisp whilst the meat rests.
Ensure product is piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
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 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.
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: do spread them well on a baking tray, they grow!
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.
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.
Diced Beef Steak
Cooking guidelines from defrosted: 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
Cooking guidelines from defrosted: 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.
Cooking appliances vary in performance, these are guidelines only.
Beef Meatballs
Cooking guidelines from defrosted: remove all packaging. Separate the meatballs 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: preheat 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.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Sirloin 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.
Strawberry Cheesecake
Defrost & serve: defrost each dessert in its packaging in the fridge for 12-14 hours or 2 hours at room temperature on the kitchen counter. Remove film and, supporting the base of the cheesecake, carefully place, still in its ring, onto a cold plate. Loosen by sliding a knife or small spatula inside the ring around the cheesecake. Carefully open and remove the ring.
Ensure the product is defrosted throughout before serving.
INGREDIENTS
Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Artisan Sausage Rolls
Sausage meat (60%): pork (63%), cured ham (19%) [pork (86%), water, salt, preservative: potassium nitrate, sodium nitrate], 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.
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.
Sirloin Steak Burger
Beef (95%), gluten free breadcrumbs (rice flour, gram flour, maize starch, salt, dextrose), water, salt, cracked black pepper.
Strawberry Cheesecake2% fat soft cheese 35% (MILK), strawberries 22%, sugar, biscuit crumb (plain & wholemeal WHEAT flour (fortified with ascorbic acid, calcium, iron, thiamin & niacin)), full fat soft cheese 4% (MILK), EGG, cream (MILK), modified tapioca starch, MILK, water, vegetable fat (RSPO certified palm & rapeseed), EGG, baking powder)), butter(MILK), modified starch from waxy maize, glucose, citric acid, guar gum, pectin.
NUTRITIONAL INFORMATION
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 |
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 |
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 |
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 |
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 |
Pork Loin Roast
| Typical per 100g |
| Energy: 1119 kJ/270 kcal |
| Fat: 10.1g, of which Saturates: 8g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20.7g |
| Salt: 0.13g |
Artisan Sausage Rolls
| Typical per 100g |
| Energy: 1205 kJ/ 289 kcal |
| Fat: 18.8g, of which Saturates: 7.8g |
| Carbohydrate: 17.4g, of which Sugars: 2.8g |
| Fibre: 0.6g |
| Protein: 11.8g |
| Salt: 1.5g |
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 Loin Steaks
| 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 |
Strawberry Cheesecakes
Typical per 100g
|
| Energy: 977 kJ/233 kcal |
| Fat: 12g, of which Saturates: 6.4g |
| Carbohydrate: 26g, of which Sugars: 20g |
| Fibre: 1.3g |
| Protein: 6.1g |
| Salt: 0.5g |
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
Supplied frozen
