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Featured Recipe
By Head Chef, Stefan Kölsch
Good morning  |  6th January 2009
Pure Beef Selection, £59.00, Primary Category, 2 Sirloin Steaks, in pack of 2 (minimum pack weight 420g)<br>    2 Rib Eye Steaks, in pack of 2 (minimum pack weight 420g)<br>    4 Fillet Medallions, in pack of 4 (minimum pack weight 280g)<br>    4 Rump Medallions, in pack of 4 (minimum pack weight 280g)<br>    2 Minute Rump Steaks, in pack of 2 (minimum pack weight 340g)<br>    1 pack Beef Kebab Cubes (minimum pack weight 440g)
D293 - Pure Beef Selection

Pure Beef Selection

Lots of variety with all the classic beef cuts

A fantastic selection to keep in your freezer, this box contains our most popular beef steaks, as well as chunky kebab cubes which are great for casseroles.

If you love beef, you'll love this selection
Grass-fed, fully matured beef cuts
A big box-full of tasty midweek meals

Box contains:
2 Sirloin Steaks, in pack of 2 (minimum pack weight 420g)
2 Rib Eye Steaks, in pack of 2 (minimum pack weight 420g)
4 Fillet Medallions, in pack of 4 (minimum pack weight 280g)
4 Rump Medallions, in pack of 4 (minimum pack weight 280g)
2 Minute Rump Steaks, in pack of 2 (minimum pack weight 340g)
1 pack Beef Kebab Cubes (minimum pack weight 440g)
Servings:  12
, £NaN, Primary Category,
D293 - Pure Beef Selection
Code: D293
In StockSupplied frozen only
Qty
open
Additional Product Information
open

Storage and Handling
Storage Conditions: Supplied frozen: - Store at <-18°C Recommended Shelf Life for opened pack : Frozen: - Once defrosted - Store between 0 - 5°C - Use within 24 hours

Preparation Advice
Suitable cooking methods: Pan-frying BBQ Slow cooking Low temperature cooking

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Scottish butchers Donald Russell: Butcher to H.M. The Queen and mail order meat supplier. Buy high quality beef & lamb, free range chicken & pork, game meat and fish from the online butchers in Scotland, UK. Plus find popular beef recipes & steak recipes like how to cook steak, roast beef, beef stroganoff, beef wellington and beef stir fry in our gourmet recipes section .
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