Enjoy March's selection of our wonderous products in this month's Butcher's Bundle. Feature award-winners such as versatile Minced Steak, along with our tender Diced Fillet Steak, in your home-cooking recipes. Stock up for steak night with our succulent Pork Loin Steaks and traditionally matured Extra Trimmed Rump Steaks. Serve up some customer-favourites like our juicy Pork Loin Roast, flaky Artisan Sausage Rolls and mouth-watering British Ribeye Steak Burgers. Plus, our Butcher’s Pork Sausages and British Outdoor Bred Dry Cured Unsmoked Cured Back Bacon make breakfast or brunch simply irresistible.

​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 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.

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.

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.

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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.​



Pork Loin Roast

Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Allow the meat to come to room temperature for up to 30 minutes before cooking. Lightly oil the rind and season with salt and pepper. Preheat the oven to 250°C / fan 230°C / gas 9. 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. Once joint is cooked, rest it in the warm place for at least 20 minutes.
For crispy crackling, carefully cut the string, remove the layer of rind, return it to the oven and cook until crisp whilst the meat rests.
Ensure product is piping hot throughout.
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.



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.



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 throughly prior to consumption.


British Outdoor Bred Dry Cured 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