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Award-winning produce
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Freshly prepared for you
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Rated Great on Trustpilot
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Next day delivery available
award-icon
Award-winning produce
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Freshly prepared for you
trustpilot-icon
Rated Great on Trustpilot
delivery-icon
Next day delivery available

Cooking Your Beef

  • Steaks (Rump, Ribeye, Sirloin, Pave, Flat Iron & Picanha)

    1. Remove steaks from packaging and allow to rest for 10 minutes at room temperature before cooking.
    2. Rub or brush steak with a little oil and season to taste.
    3. Heat a frying pan over a high heat for 2-3 minutes.
    4. Place steak in the dry pan and cook over a high heat for 1 minute each side.
    5. Reduce heat to medium and continue to cook for a further 2 minutes each side (rare), 3 minutes each side (medium) or 4 minutes each side (well done).
    6. Allow steak to rest for 3 minutes before serving.
    7. These instructions are given as a guidelines only as steak thickness will vary slightly.

    Try our succulent steak fajita recipe.

  • Fillet Steak

    1. Remove steaks from packaging and allow to rest for 10 minutes at room temperature before cooking.
    2. Rub or brush steak with a little oil and season to taste.
    3. Heat a frying pan over a high heat for 2-3 minutes.
    4. Place steak in the dry pan and cook over a high heat for 1 minute each side.
    5. Reduce heat to medium and continue to cook for a further 3 minutes each side (rare), 4 minutes each side (medium) or 5 minutes each side (well done).
    6. Allow steak to rest for 3 minutes before serving.
    7. These instructions are given as a guidelines only as steak thickness will vary slightly.

    Serve with a rich peppercorn sauce and a salad of your own choosing

  • "Big Daddy" Steaks

    1. Remove steaks from packaging and allow to rest for 10 minutes at room temperature before cooking.
    2. Rub or brush steak with a little oil and season to taste.
    3. Heat a frying pan over a high heat for 2-3 minutes.
    4. Place steak in the dry pan and sear over a high heat for 5-6 minutes (rare), 6-7 minutes (medium) or 7-8 minutes (well done) each side.
    5. Allow steak to rest for 3 minutes before serving.
    6. These instructions are given as a guidelines only as steak thickness will vary slightly.

    Cooked just as you would your usual rump steak, it should be served the same too! We love it served with crispy Sweet Potato Fries.

  • Mince

    1. Remove steak mince from packaging.
    2. Minced beef steak can be shallow fried in the traditional way for the amount of time declared in your recipe.
    3. Or you can dry fry where only the fat from the mince is used - this is healthier however with our extra lean mince we recommend that you use a non stick frying pan to ensure it doesn't burn.
    4. Remove mince from packaging and add to pan.
    5. Brown the mince, stirring frequently, for 6-8 minutes.
    6. Lower heat to medium and continue until thoroughly cooked.

    You can use our beef and steak mince in a wide variety of popular dishes, including bolognese, chilli con carne, lasagne, cottage pie, burgers, meatballs or why not try our low carb mexican burrito recipe.

  • Burgers

    1. Place under a preheated grill for 15 minutes turning frequently until thoroughly cooked and the juices run clear.

    Grill or barbecue and serve with a protein bap, slice of low fat cheese, a selection of salad and a dollop of reduced sugar ketchup.

  • Diced

    1. Remove diced beef from packaging and allow to rest for 10 minutes at room temperature before cooking.
    2. Heat a little oil in a large pan and add the pieces of beef.
    3. Cook for 2-3 minutes or until browned all over, then transfer to a casserole dish and oven cook at 350°F, Gas 4, 180°C for a further 2 and a half hours. Or for the length of time declared in your recipe.

    Ideal for stews and casseroles our diced beef is best cooked slowly for a melt in the mouth texture. But because our diced beef is prepared from the trimmings of our award winning steaks, it can also be pan fried and will remain succulent. No old boots here!

  • Strips

    1. Remove steak strips from packaging.
    2. Heat a frying pan over a high heat for 2-3 minutes.
    3. Stir fry for 6-8 minutes turning frequently until thoroughly cooked.

    Our Steak Strips ideal for making quick and easy stir fry dishes. Simply tip the pack into a wok or deep frying pan along with some crispy Stir Fry Veg and cook until the meat is browned. Serve with some fluffy Wholegrain Rice.

  • Hache

    1. Cook as you would a Burger
  • Lite Beef

    1. Cook as you would other cuts of beef but be aware that because our Lite Beef is leaner and contains less fat than standard beef, ensure that you do not over cook.

    Serve each cut as you would regular beef.

  • Meatballs

    1. Remove meatballs from packaging.
    2. Preheat oven to Fan 170°C, Gas 5, 190°C.
    3. Place on a baking tray in the centre of the oven and cook for 20-22 minutes. Turn once halfway through cooking time.
    4. Ensure the meatballs are thoroughly cooked before consuming.
    5. If you are using our meatballs in a recipe and oven cooking - lightly brown the meatballs in a frying pan before adding to the recipe and continue cooking in the oven for the time declared in your recipe

    Meatballs work incredibly well with any sauce and side. Why not drench them with a luxurious Tomato and Basil sauce and add some zero carb spaghetti on the side?

  • Roasting Joints (Rump, Sirloin, Rib &Topside)

    1. To roast preheat the oven to 180°C, gas mark 4 and adjust the shelves so that the meat will sit in the centre of the oven.
    2. Weigh the joint in order to calculate the cooking time.
    3. To cook rare - roast the joint for 20 minutes per 450g plus 20 minutes
    4. To cook medium - roast the joint for 25 minutes per 450g plus 25 minutes
    5. To cook well done - roast the joint for 30 minutes per 450g plus 30 minutes.
    6. Baste the meat regularly during cooking.
    7. Once the joint is cooked, allow it to stand for 10 minutes - this will make it easier to carve.

    We all know a Beef roasting joint is the mouth-watering centrepiece of any Sunday roast! Drizzle with gravy, add some perfectly-crisp roasties and all the trimmings.

  • Cook In The Bag Beef Brisket with Maple Chilli Glaze

    1. All appliances vary, these are guidelines only. Adjust for fan assisted ovens.
    2. Pre-heat oven to 200°C/400°F/Gas Mark 6. Remove outer packaging and allow joint to reach room temperature.
    3. Place joint inside roasting bag provided and sprinkle with rub evenly over the joint and seal using tie provided.
    4. Place on a roasting dish and cook on the middle shelf of the oven for 60 minutes.
    5. Avoid the bag coming into contact with open flame or heating elements.
    6. Once removed from the oven, rest for 10 minutes in the bag before serving.
    7. Carefully open the bag, remove contents and serve. Steam will be very hot. Dispose of used bag in household waste

    Great served up with a side of rice for a wholesome autumn meal or for adding a different twist to your Sunday roast, this brisket is one to be snapped up!