This selection is packed with premium cuts for every occasion so you can stock up on indulgent weekend treats, hearty family favourites and luxury lines for your favourite home cooking recipes. Serve up an award-winning steak night with our Filet Mignon, regarded as the crown jewel of beef cuts. Layer the ultimate burger with our juicy British Ribeye Steak Burgers and British Outdoor Bred Dry Cured Back Bacon, for a weekend treat. Pair classic Pork Chops with flavourful Roasted Parsnips with Honey & Mustard for an irresistible midweek meal. Indulge in a dish as convenient as it is delicious with our Chef's Prepared Macaroni Cheese with Vintage Cheddar.

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.


Filet Mignon

Cooking guidelines from defrosted: carefully remove the steak from its packaging, pat dry with kitchen paper then allow the meat to come to room temperature for at least 20 minutes.
Pan fry- preheat a large heavy based frying or griddle pan, over a high heat. Once hot add a little oil to the pan or brush directly onto the steak. Season as desired just before adding to the pan. Cook the steaks to your liking following the recommended times: searing all over and turning gently occasionally.
Once you have achieved a good level of caramelisation you may need to lower the heat so as not to overdo the outer surfaces especially when cooking to medium and beyond.

Rare - medium rare: 2-3 minutes in total, rest for 3-5. Internal temperature 45- 52°C
Medium: 4 - 5 minutes in total, rest for 3-5. Internal temperature 55- 60°C
Well done: 6-8 minutes in total, rest for 2-3. Internal temperature 65-70°C


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 Chops

Remove the chop 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 chops to your liking following the recommended times.

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.


Macaroni Cheese with Vintage Cheddar

Cooking guidelines: preheat oven at 200°C / fan 180°C / gas 6. Pierce film and place the tray onto a baking tray and cook in the centre of the oven for:

From frozen: 35 minutes
From defrosted: 25 minutes

Remove film and cook for a further 15-20 minutes until piping hot throughout.

Remove from oven and allow to stand for 1 minute before serving.

Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.


British Outdoor Bred Dry Cured Unsmoked Back Bacon

Cooking guidelines from defrosted: 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.
Ensure product is piping hot throughout before serving.
Cooking appliances vary in performance, these are guidelines only


Roasted Parsnips with Honey & Mustard

Cooking guidelines from frozen: Preheat oven 200°C / fan 180°C / gas 6.

Remove film lid and place the tray onto a baking tray.
Place in the centre of the pre-heated oven and cook for 35 - 45 minutes, stirring halfway through cooking time. Allow to stand for 1 minute before serving, stir through carefully prior to serving. Season to taste.
Cooking guidelines from defrosted: preheat oven 220°C / fan 200°C / gas 7
Remove film lid and place the tray onto a baking tray.
Place in the centre of the preheated oven and cook for 25-30 minutes, stirring halfway through cooking Allow to stand for 1 minute before serving, stir through carefully prior to serving. Season to taste
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.