Box contains:
Beef Steak Stir Fry Strips, 400g
2 Sirloin Steaks, 190g each
2 Extra Trimmed Rump Steaks, 150g each
Diced Fillet Steak, 400g
2 British Ribeye Steak Burgers, 170g each
Beef Rib Trim, 390g
Minced Steak, 400g
Plus FREE Scottish Breakfast Pack worth £10:
2 Beef Lorne Sausage Slices, 240g
Traditional Butcher's Back Bacon, 300g
2 Haggis Pudding Slices, 62g each
2 Black Pudding Slices, 120g pack
Stock up with our Butchers' favourites, grass-fed British beef bundle including award-winning steaks, delicious slow-cooking cuts, steak burgers and much more. Order today and save £26. Our Limited Edition Beef Box comes with a delicious FREE Scottish Breakfast pack. Handpicked by our Butchers, these products showcase our exceptional quality and taste.
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.
Beef Lorne Sausage Slices
Beef (61%), Water, Rusk (Fortified WHEAT Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Salt), Seasoning (Salt, Dextrose, Rusk (Prepared from fortified WHEAT Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Raising Agent: (Ammonium bicarbonate), Stabiliser: (Potassium phosphate, Preservative: (Sodium SULPHITE), Flavourings, Antioxidant: (Ascorbic acid), Colour: (Cochineal).
Traditional Butcher's Back Bacon
Bacon with added water: pork (86%), water, salt, preservative: sodium nitrate, potassium nitrate, antioxidant: sodium ascorbate.
Haggis Pudding Slices
Oatmeal, Beef Fat, Lamb Lites, Pork Lites, Dried Onion, Pork Liver, Pork Heart, Salt, Pepper, Colour (Caramel).
Black Pudding Slices
Onion, Beef Fat, OATmeal / Flakes, Dried Blood, Salt, WHEAT Flour (Fortified WHEATFlour, Calcium, Iron, Niacin, Thiamine), Spices
Beef Steak Stir Fry Strips
Best to do in a wok. Heat oil in pan then add beef until cooked thoroughly. Prepare veg of choice (e.g. carrots, baby corn, brocoli etc.) and stir fry for 2-3 mins. Can add sauce of choice e.g. soy sauce and also noodles if you like.
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 Steak
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.
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.
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.
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.
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!
Beef Lorne Sausage Slices
Cook from defrosted. About 20 minutes before you start cooking, remove the defrosted slices from the packaging. This will allow them to come to room temperature.
Brush each side of the slice with a little oil, and follow your chosen cooking method below.
Pan fry
Place into a preheated heavy frying pan over a medium heat. Lightly press the slices to ensure an even colour when searing.
Cook for 5- 6 minutes per side, turning only once.
Pan to oven
Place into a preheated heavy frying pan over a medium heat. Lightly press the slices to ensure an even colour when searing.
Cook for 2 minutes per side, then transfer to a preheated oven at 200°C / Fan 180°C / Gas 6. Cook for a further 5 minutes, turning the slices halfway through cooking time.
These times are a guide only; cooking appliances vary.
This product must be cooked thoroughly prior to consumption.
Traditional Butcher's Back Bacon
Cooking guidelines from defrosted: defrost in a refrigerator thoroughly before cooking. Remove all packaging. Preheat 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 fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Haggis Pudding Slices
Pan Fry: traditional method with oil
Preheat a non-stick frying pan, add a little oil and cook on each side for 2 to 3 minutes.
Drain on kitchen paper before serving.
Oven : no oil required method
Preheat oven to 200°C / 180°C fan / gas 6.
Line a baking tray with aluminium foil, place slices of pudding onto foil.
Cook for 15 - 20 minutes in the centre of the oven.
Note: Haggis is ready when crisp around the edges.
Haggis as main course method :
Place into a suitable microwave dish, cover with microwave film and pierce. Cook for 3 minutes.
Carefully break up the haggis using a fork once during cooking.
Remove from microwave and stir before serving.
Serve with mashed neeps and tatties.
Black Pudding Slices
Defrost in refrigerator overnight - then simply remove casing.
Pan Fry
Pre heat a non-stick frying pan, add a little oil and cook for 2-3 minutes on each side until cooked through and crispy around the edges.
Chef's tip: If you like your black pudding really well cooked & crispy, heat for a further 1 minute in a microwave on a plate covered with kitchen paper.
Oven Method
Pre heat oven to 200°C / 180°C Fan / 350 F / Gas 4.
Line a baking tray with aluminium foil, place slices of pudding onto foil. Cook for 15-20 minutes in the centre of the oven.
Beef Steak Stir Fry Strips
| 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 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 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 |
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 |
British Ribeye Steak Burger
| Typical per 100g |
| Energy: 935 kJ/225 kcal |
| Fat: 15.7g, of which Saturates: 6.9g |
| Carbohydrate: 1.6g, of which Sugars: 0g |
| Fibre: 0.1g |
| Protein: 19.3g |
| Salt: 0.73g |
Beef Rib Trim
| Typical per 100g |
| Energy: 1052 kJ/ 253 kcal |
| Fat: 19.8g, of which Saturates: 8.9g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 18.8g |
| 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 |
Beef Lorne Sausage Slices
| Typical per 100g |
| Energy: 816 kJ/ 196 kcal |
| Fat: 13g, of which Saturates: 5.3g |
| Carbohydrate: 7.9g, of which Sugars: 0.5g |
| Fibre: 0.4g |
| Protein: 13g |
| Salt: 1.7g |
Traditional Butcher's Back Bacon
| Typical per 100g |
| Energy: 1086 kJ/260 kcal |
| Fat: 15.4g, of which Saturates: 6.5g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 18g |
| Salt: 3.4g |
Haggis Pudding Slices
| Typical per 100g |
| Energy: 1029 kJ/ 245 kcal |
| Fat: 17g, of which Saturates: 8.5g |
| Carbohydrate: 15g, of which Sugars: 0.7g |
| Fibre: 1.6g |
| Protein: 7.9g |
| Salt: 1.9g |
Black Pudding Slices
| Typical per 100g |
| Energy: 1037 kJ/ 247 kcal |
| Fat: 17g, of which Saturates: 7g |
| Carbohydrate: 14.6g, of which Sugars: 2.6g |
| Fibre: 2g |
| Protein: 9g |
| Salt: 1.7g |
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.
