Box contains:
Sirloin Steak Mince, 400g
British Ribeye Steak Burgers, 2 x 170g each
Diced Fillet Steak, 400g,
Extra Trimmed Rump Steaks, 2 x 150g each
Pork Loin Steaks, 2 x 190g each
Lincolnshire Sausages, pack of 6, 400g
Butcher's Pork Sausages, pack of 6, 400g
Pork Loin Roast, 475g
Artisan Sausage Rolls, pack of 4, 460g
Traditional Butcher's Unsmoked Streaky Bacon Slices, 300g
Lamb Koftas, pack of 6, 300g
With over 10 cuts crafted by our expert Butchers, this collection caters for a variety of cuisines and cooking styles - use our luxurious Fillet Steak Mince for a warming dishes, our Pork Roast for a family Sunday dinner and our Butcher’s Pork Sausages and streaky bacon for brilliant weekend breakfasts and more.
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.
British Ribeye 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.
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.
Chef's 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.
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.
Pork Loin Steaks
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.
Lincolnshire 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 frying pan. Cook on a medium heat for 18-20 minutes, turning occasionally.
Grill: preheat grill to medium. Place sausages on grill rack, brush lightly with oil and cook for 14-18 minutes, turning occasionally.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
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.
Artisan Sausage Rolls
From Defrosted
Defrost in fridge overnight. Carefully 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 23-25 minutes until golden brown.
From Frozen
Carefully 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 / 190°C / Gas 6 for 30-35 minutes until golden brown.
Remove from the oven and rest for 5 minutes before serving.
This product must be cooked thoroughly prior to consumption.
Traditional Butcher's Unsmoked Streaky Bacon Slices
Pre-heat 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.
Cooking appliances vary in performance, these are guidelines only.
Lamb Koftas
Cooking guidelines from defrosted: about 10 minutes before cooking, remove the koftas from the packaging and allow to come to room temperature. Preheat a heavy frying pan, ridged griddle pan, grill or BBQ to a medium-high temperature. Add a little oil to the pan or brush directly onto the koftas. Cook the koftas for 7-8 minutes, turning occasionally. Place the koftas on a rack, cover loosely with foil and allow to rest for 3-5 minutes before serving.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
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 |
British Ribeye Steak Burgers
| 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 Fillet Steak
| 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 |
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 |
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 |
Lincolnshire 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: 2g |
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 |
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 |
Traditional Butcher's Unsmoked Streaky Bacon Slices
| Typical per 100g |
| Energy: 891 kJ/215 kcal |
| Fat: 16.5g, of which Saturates: 6.2g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 16.5g |
| Salt: 3.5g |
Lamb Koftas
| Typical per 100g |
| Energy: 739 kJ/ 177kcal |
| Fat: 10g, of which Saturates: 4.4g |
| Carbohydrate: 7.3g, of which Sugars: 2.6g |
| Fibre: 1.2g |
| Protein: 15g |
| Salt: 1.5g |
Allergen advice: for allergens, including cereals containing gluten, see ingredients in CAPITALS.
British Ribeye Steak Burgers
Beef (95%), gluten free breadcrumbs (rice flour, gram flour, maize starch, salt, dextrose), water, salt, cracked black pepper.
Lincolnshire Sausages
Pork (70%), water, WHEAT flour (contains calcium carbonate, iron, niacin, thiamin), salt, raising agent: ammonium carbonate, salt, fortified WHEAT flour (contains calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, spices (white pepper, nutmeg), spice extracts, antioxidant: sodium ascorbate, sage. Filled into collagen casings.
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.
Artisan Sausage Rolls
Please note: contains pork.
Sausage meat (60%): pork (63%), cured ham (19%) [pork (86%), water, salt, preservative: potassium nitrate, sodium nitrate], breadcrumbs (fortified WHEAT (GLUTEN) 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 (GLUTEN) flour (with added calcium carbonate, iron, niacin, thiamin), water, margarine (palm oil [RSPO], rapeseed oil, water, salt), butter (MILK), salt.
Traditional Butcher's Unsmoked Streaky Bacon Slices
Pork 91%, water, salt (SULPHITES), antioxidant (sodium ascorbate), preservative (sodium nitrite).
Lamb Koftas
Lamb (66%), water, EGG, gluten free bread crumbs (rice flour, gram flour, maize starch, salt, dextrose), onion, salt, cumin, coriander, mint, ginger, cayenne pepper.
Grass-fed
British beef
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.
