Discover the perfect balance of quality and flavour with our 5kg Butcher’s Favourites Box. Carefully selected for families, food lovers, and anyone who appreciates premium cuts, this box is packed with favourites ready to elevate every mealtime. From midweek staples including award winning Minced Steak, grass fed British Beef Steak Stir Fry Strips, a mouthwatering premium burger selection to weekend showstoppers like our Grass fed British Lamb Saddle Roast. Whether you’re stocking the freezer or planning a feast this box delivers everything you need including incredible flavour in every bite.

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.

Diced Beef Steak -

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.

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.

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.

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.

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.

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 piping hot throughout before serving.

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.

Bavette Steak - Cooking guidelines from defrosted: allow the defrosted meat to come to room temperature before cooking. Pat dry with kitchen paper.

Preheat a griddle or frying pan to the highest setting and brush the steaks with oil all over. Place the steaks into the pan and cook for:

Rare: 1 minute per side Medium Rare: 1½ - 2 minutes per side

Turning the steak only once.

Remove the steak from the pan and place on a rack. Cover loosely with foil and leave to rest in a warm place for 10 minutes before serving.

Slice thinly against the grain to enjoy.

Chefs tip: marinade the steak with 5g brown sugar, 1 sprig thyme finely chopped, 1 tbsp olive oil and 1 tsp orange juice, for 2 hours.

Cooking appliances vary in performance, these are guidelines only.

Beef Steak Stir Fry Strips - Cooking guidelines from defrosted: 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, broccoli etc.) and stir fry for 2-3 mins.

Can add sauce of choice e.g. soy sauce and also noodles if you like.

Cooking appliances vary in performance, these are guidelines only.

Pork Loin Steak - 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.

Beef Meatballs - Cooking guidelines from defrosted: remove the meatballs from the packaging and allow to come to room temperature for 10 minutes before cooking.

Pan fry: preheat a heavy based frying pan on a medium heat, when hot add a little oil. Add the meatballs and cook for 11-12 minutes, turning occasionally and searing all over.

Grill: preheat grill on medium setting. Place meatballs on grill rack. Cook on the middle shelf for 11-12 minutes. Turn halfway through cooking time.

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

Venison & Mushroom Burgers - Cooking guidelines from defrosted: about 20 minutes before cooking, remove the burgers 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. Brush each side of the burger with a little oil. Cook the burgers for 9-10 minutes, turning occasionally. Don't press down while 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. Cooking appliances vary in performance, these are guidelines only.

Traditional Butcher's Streaky Bacon Slices - Cooking guidelines from defrosted: defrost in a refrigerator thoroughly before cooking. Remove all packaging. Preheat a lightly oiled frying pan to medium-high setting. 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.

Red Deer Loin 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:

Medium: 1-2 minutes each side Well done: 3-4 minutes each side

Rest the breast in a warm place for 4-6 minutes before serving.

Cooking appliances vary in performance, these are guidelines only.

Lamb Saddle Roast - Cooking guidelines from defrosted:

Pan to Oven Roasting: Preheat oven to 230°C/Fan 210°C/Gas 8. Remove from packaging, pat dry with kitchen paper. Allow the meat to come to room temperature for 20 minutes. Brush the meat with a little oil, first sear in a hot pan on all sides for 6-8 minutes in total. Then place your meat uncovered on a rack in a roasting tin. Season with salt and pepper, place into the preheated oven and cook for:

Medium: 15 minutes Well Done: 18-20 minutes

Cover with foil and rest in a warm place for at least 10 minutes.

Low Temperature Cooking: Pre-heat oven and roasting tin to 80°C without the fan. Pat meat dry with kitchen paper. Heat a frying pan on high. Add a little oil to the pan, or brush directly onto the meat. Sear the meat all over for 6-8 minutes in total. Place on the pre-heated tin and season with salt & pepper.

Set the thermometer to 60-65°C and insert horizontally into the centre of the meat. Put into the oven until the thermometer alarm sounds (approx 75-90 minutes).

Pork, Sage & Onion Stuffing - Cooking guidelines: for best results cook from frozen in the oven, preheat oven to 180°C / fan 170°C / 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: 45-48 minutes. Remove from oven and allow to rest 5-10 minutes before serving. Ensure product is fully cooked and piping hot throughout. Cooking appliances vary in performance, these are guidelines only.

Sliced Black Pudding - Cooking guidelines from defrosted: defrost in fridge for at least 12 hours, remove from the packaging & remove the casing.

Pan fry: preheat a non-stick frying pan on a medium setting, 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.

Ensure product is fully cooked & piping hot throughout. Do not reheat once cooked.

Cooking appliances vary in performance, these are guidelines only.

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!