February Butcher's Bundle

If you are looking to stock up with essentials this February, then we've got you covered. Save on our award-winning Minced Steak, Luxury French Trimmed Lamb Rack and our Crown Selection 97% Pork Sausages, there's so much flavour packed into this great value premium bundle.

NUTRITIONAL INFORMATION

6 Pork Fillet Medallions:

Diced Beef Steak:

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Minced Steak:

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French Trimmed, Lamb Rack:

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6 97% Pork Sausages:

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2 Pork & Apple Burgers:

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2 Red Deer Haunch Medallions:

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Beef Rib Trim:

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Wagyu Beef Burger:

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Pork Sausagemeat:

COOKING INSTRUCTIONS

6 Pork Fillet Medallions:

Remove the meat 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:

Medium: 2-3 minutes per side, rest for 3 minutes
Well Done: 3-4 minutes per side, rest for 2 minutes

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

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.

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.

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!

​French Trimmed Lamb Rack:

Remove packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Preheat oven to 250°C / Fan 230°C / Gas 9 and a frying or griddle pan. Once hot, add a little oil to the pan. Sear the meat for 4-5 minutes. Place your meat uncovered on a rack in a roasting tin, and put into the preheated oven. Cook to your liking following the recommended times:

Medium: 10-12 minutes
Well Done: 14-16 minutes

Remove from the pan, cover with foil and leave to rest in a warm place for 10 minutes.

6 97% 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. Add the sausages and cook on a medium heat for 15-18 minutes, turning occasionally.

​Grill: preheat grill to medium. Place sausages on grill rack, brush lightly with oil and cook on the middle shelf for 12-16 minutes, turning occasionally.

​Ensure product is fully cooked & piping hot throughout before serving.
​Cooking appliances vary in performance, these are guidelines only.​

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2 Pork & Apple Burgers:

Cooking guidelines from defrosted: remove the burgers from the packaging and allow to come to room temperature for 20 minutes before cooking.

Preheat a heavy based frying pan on a medium-high temperature. When the pan is hot brush each side of the burger with a little oil.

Cook the burgers for 9-10 minutes turning carefully, occasionally and searing all over. Don't press down whilst cooking as this can dry them out.

Remove from the pan when fully cooked, cover loosely with foil and leave to rest somewhere warm for 2-3 minutes before serving.

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

2 Red Deer Haunch Medallions:

​Cooking guidelines from defrosted: defrost the loin medallions before cooking. Remove from packaging and pat dry with kitchen paper. Allow to come to room temperature. Preheat pan to a high temperature and add a small quantity of oil or alternatively brush straight onto meat, cook on a medium temperature for 1« -2 minutes each side for medium, and 3-4 minutes for well done. Rest the meat in a warm place for 4-6 minutes before serving.
​Cooking appliances vary in performance, these are guidelines only.​

Beef Rib Trim:

​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 2 - 2½ hrs, or until tender.​

Wagyu Beef Burger:

​Cooking guidelines from defrosted: remove the burgers from the packaging and allow them to come to room temperature for 20 minutes before cooking. Preheat a heavy based frying pan on a medium high temperature once hot, add the burger then drop the temperature to medium. Cook the burgers for 10 -12 minutes, turning carefully occasionally and searing all over. Don't press down whilst cooking as this can dry them out. Remove from the pan when cooked cover loosely with foil and leave to rest for at least 3 minutes before serving.
​​Ensure product is fully cooked & piping hot throughout.
​​Cooking appliances vary in performance, these are guidelines only.​

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.

HOW TO STORE

1. Storage: Keep frozen at -18°C or below
2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours