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Premier Butcher’s Box (1282)

Low Sugar Low Fat High Protein Contains Alcohol
2 x 200g Steak Mince
2 x packs of 4 Award Winning Pork Sausages
2 x 113g of 2 Steak Burgers
1 x 600g Topside of Beef Mini Joint
2 x 170g Fillet Steaks
2 x 200g Premium Diced Stewing Beef
2 x 200g Ribeye Steaks
1 x  150g Peppercorn Sauce Pouch (1292)
1 x 150g Red Wine Gravy Pouch (1293)
£49.00
2 x 200g Steak Mince
2 x packs of 4 Award Winning Pork Sausages
2 x 113g of 2 Steak Burgers
1 x 600g Topside of Beef Mini Joint
2 x 170g Fillet Steaks
2 x 200g Premium Diced Stewing Beef
2 x 200g Ribeye Steaks
1 x  150g Peppercorn Sauce Pouch (1292)
1 x 150g Red Wine Gravy Pouch (1293)

Ingredients

Beef Steak Mince: less than 20% fat.

Pork Sausages: Pork (65%), Water, Rusk (Fortified WHEAT Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Raising Agent: E503ii), Pork Fat, Seasoning: [Salt, Rusk: (WHEAT Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Salt, Raising Agent E503), Stabiliser: E451(i), WHEAT Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Flavourings, Herb (Sage), Preservative: Sodium SULPHITE, Spice (White Pepper), Dextrose, Sunflower Oil, Antioxidant: E300].

Steak Burgers: Beef (80%), Water, Seasoning: [Rusk (WHEAT Flour (Calcium Carbonate, Iron, Niacin, Thiamine) Salt), Salt, Maize Starch, WHEAT Protein, Dehydrated Onion, Spices (White Pepper, Ginger), Preservative: Sodium SULPHITE, WHEAT Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Antioxidant E301, Beef Fat.

Topside of Beef Mini Joint (boned and rolled).

Fillet Steak.

Premium Diced Stewing Beef.

Ribeye Steaks.

Peppercorn Sauce Pouch : Water, Single Cream (20%) (MILK), Double Cream (5%) (MILK), Onion, Modified Maize Starch, Beef Stock (Chicory Extract, Yeast Extracts, Salt, Natural Flavouring, Onion Powder, Beef Bone Stock, Tomato Powder, Sunflower Oil), Brandy, Black Pepper, Marc de Champagne.

Red Wine Gravy Pouch: Water, Beef Stock (7%) (Water, Yeast Extracts, Beef Fat, Beef Bones and Meat, Salt, Tomato Concentrate, Carrot Juice Concentrate, Tomato Paste, Onion, Carrot, Ground Black Pepper), Modified Maize Starch, Mushroom, Onion, Red Wine (2%), Minced Beef, Tomato Puree, Carrot, Salt, Thyme, Bay Leaf, Black Pepper.

Allergens: For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.

Per Serving (170g) Per 100g
Calories 264kcal 155kcal
Energy 1101kj 648kj
Fat 13.40g (of which saturates 6.46g) 7.90g (of which saturates 3.80g)
Carbohydrate 0.0g (of which sugars 0.0g) 0.0g (of which sugars 0.0g)
Fibre 0.0g 0.0g
Protein 35.5g 20.9g
Salt 0.19g 0.11g
Per Serving (150g) Per 100g
Calories 119kcal 79kcal
Energy 491kj 327kj
Fat 9.20g (of which saturates 5.70g) 6.10g (of which saturates 3.80g)
Carbohydrate 6.3g (of which sugars 1.7g) 4.2g (of which sugars 1.1g)
Fibre 0.3g 0.2g
Protein 1.7g 1.1g
Salt 0.62g 0.41g
Per Serving (57g) Per 100g
Calories 176kcal 309kcal
Energy 732kj 1284kj
Fat 14.20g (of which saturates 5.00g) 24.90g (of which saturates 8.80g)
Carbohydrate 5.5g (of which sugars 0.2g) 9.7g (of which sugars 0.4g)
Fibre 0.0g 0.0g
Protein 6.6g 11.6g
Salt 0.99g 1.74g
Per Serving (200g) Per 100g
Calories 244kcal 122kcal
Energy 1028kj 514kj
Fat 7.00g (of which saturates 2.80g) 3.50g (of which saturates 1.40g)
Carbohydrate 0.0g (of which sugars 0.0g) 0.0g (of which sugars 0.0g)
Fibre 0.0g 0.0g
Protein 45.2g 22.6g
Salt 0.34g 0.17g
Per Serving (150g) Per 100g
Calories 60kcal 40kcal
Energy 251kj 167kj
Fat 2.00g (of which saturates 0.90g) 1.30g (of which saturates 0.60g)
Carbohydrate 7.4g (of which sugars 1.1g) 4.9g (of which sugars 0.7g)
Fibre 0.5g 0.3g
Protein 2.4g 1.6g
Salt 1.10g 0.70g
Per Serving (200g) Per 100g
Calories 290kcal 145kcal
Energy 1212kj 606kj
Fat 13.00g (of which saturates 5.80g) 6.50g (of which saturates 2.90g)
Carbohydrate 0.0g (of which sugars 0.0g) 0.0g (of which sugars 0.0g)
Fibre 0.0g 0.0g
Protein 43.0g 21.5g
Salt 0.30g 0.15g
Per Serving (113g) Per 100g
Calories 240kcal 213kcal
Energy 1005kj 890kj
Fat 16.80g (of which saturates 7.60g) 14.90g (of which saturates 6.70g)
Carbohydrate 3.6g (of which sugars 0.1g) 3.2g (of which sugars 0.1g)
Fibre 0.0g 0.0g
Protein 18.9g 16.7g
Salt 1.40g 1.22g
Per Serving (200g) Per 100g
Calories 364kcal 182kcal
Energy 1514kj 757kj
Fat 21.60g (of which saturates 9.20g) 10.80g (of which saturates 4.60g)
Carbohydrate 0.0g (of which sugars 0.0g) 0.0g (of which sugars 0.0g)
Fibre 0.0g 0.0g
Protein 41.8g 20.9g
Salt 0.32g 0.16g
Per Serving (600g) Per 100g
Calories 696kcal 116kcal
Energy 2946kj 491kj
Fat 16.20g (of which saturates 6.60g) 2.70g (of which saturates 1.10g)
Carbohydrate 0.0g (of which sugars 0.0g) 0.0g (of which sugars 0.0g)
Fibre 0.0g 0.0g
Protein 138.0g 23.0g
Salt 0.96g 0.16g

All raw meat products should be cooked thoroughly through and juices run clear before serving.

Cooking suggestions;

Steak Mince: Use in a Spaghetti Bolognese or as the base for the traditional Scottish mince & tatties.

Pork Sausages: Grill the sausages, turning occasionally until golden brown on the outside and piping hot on the inside.

Steak Burgers: Barbecue over medium hot coals, turning occasionally until piping hot. Perfect served in a brioche bun with your favourite accompaniments. Can also be grilled or fried.

Topside of Beef Mini Joint: Take the joint out of the fridge and remove all packaging. Leave the joint for at least an hour to come up to room temperature. Preheat the oven to 220C/200C fan/gas 7. Place the meat in a roasting tray, rub a little vegetable oil over the meat and sprinkle with salt. Cook for 20 mins then lower the temperature to 190C/170C fan / gas 5 and cook for further 25 minutes. Ensure that the meat is cooked through. Take the roast out of the oven and allow to rest for at least 20 mins before serving.

Fillet Steaks: Take out of the fridge and remove the packaging at least an hour before cooking. Allow the steak to come up to room temperature. Dry the steak before spreading a light coat of veg oil and a sprinkling of salt and pepper on each side. Place the steak into a hot dry frying pan and cook until it reaches your desired cook level (Approx 3.5 mins on each side for medium rare). Finish the steak with a knob of butter. Remove from the pan and allow the steak to rest for 5 minutes before serving.

Premium Diced Stewing Beef: Fantastic in a slow cooked beef and ale pie or as the base for a long and slow Chilli con Carne.

Ribeye Steaks: Take out of the fridge and remove the packaging at least an hour before cooking. Allow the steak to come up to room temperature. Dry the steak before spreading a light coat of vegetable oil and a sprinkling of salt and pepper on each side. Place the steak into a hot dry frying pan and cook until it reaches your desired cook level (Approx 3 mins on each side for medium rare). Remove from the pan and allow the steak to rest for 5 minutes before serving.

Peppercorn Sauce and Red Wine Gravy Pouches: Cut off the top of the pouch and pour contents into a microwavable container. After heating allow to stand for 1 min and stir. Do not reheat.
Microwave ovens vary. The following is a guide only.
Cat D 750W: Heat on high (100%) for 1 minute.
Cat E 850W: Heat on high (100%) for 50 seconds.
Caution: Product will be hot following heating.

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