2 8oz Fillet Steaks with 2 Steak Sauces
British 28 day matured fillet steak, prepared by our expert butchers cut off the bone from the rump end of the fillet. a must have for a special treat!
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2 Ribeye Steaks with 2 Steak Sauces
Our quality Ribeye steaks are full-flavoured, tender and succulent. Sourced locally from local farms. The chef’s favourite, the ribeye’s distinctive marbling is a sure guarantee of rich flavour.
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One of the best flavoured steaks around; this value for money Traditional Rump Steak is a great for steak lovers, perfect fried, grilled or even on the BBQ.
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2 Sirloin Steaks with 2 Steak Sauces
Sirloin steak is characterised by the layer of fat that runs along its length. This gives it a rich, deep taste making it more strongly flavoured than fillet, so it takes sauces very nicely. We bring out its full, rich flavour by dry ageing it in our dedicated drying room for at least 28 days, allowing it to mature and develop.
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This succulent, bone-in steak has a tasty sirloin on one side and tender fillet on the other. It’s a big, flavoursome cut for those who love their meat matured for 28 days
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100% British Steak. Our Beef Steak Mince is minced in house, we only use 100% British Beef Steak. Perfect for Chilli Con Carne, Cottage Pie, Lasagne, Meatballs and Bolognese.
Lean minced steak made using chuck steak taken from around the blade bone in the shoulder. Trimmed of tough membrane before being passed twice through the mincer. Economical this is a great value product for quick meals, and because it is under 5% fat it is suitable for anyone following a low-fat healthy eating plan.
COOKING TIPS
Once you add mince to a pan (with a little oil) for cooking, it needs to be broken down into small pieces using a wooden spoon or the back of a fork.
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Our diced beef steak is perfectly prepared, trimmed and diced by our butchers, bringing you maximum convenience as well as great taste. Our beef steak is fully matured which means it’s succulent and full of flavour. Ideal for stewing in a warming winter casserole or classic hot pot, its melt-in-the-mouth texture means you will really notice the difference when slow cooked.
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Suitable for classic slow cooking casseroles and stews - ideal for hearty winter meals.
Braising Steak can be used as roasting joint, but it is at its best when slowly cooked in a stew or pot roast. These Steaks make excellent, tasty Braising Steaks.
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A fantastic cut for braising and long, slow cooking, Beef Shin offers deep flavours and rich melting qualities as the beef breaks down and tenderises in the pot.
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