Beef Nose to Tail Box

£135.00

Selection of cuts of our Grass fed Mobberley Angus beef
Short ribs, roasting joints to steaks and much more…

11 in stock

Category: Product ID: 928

Description

Selection of cuts of our Grass fed Mobberley Angus beef

Short ribs, roasting joints to steaks and much more…

BEEF NOSE TO TAIL BOX – CONTENTS

Sirloin Steaks (2)

Circa 300g each
35 day aged thick cut sirloin steaks

Ribeye Steak (2)

Circa 300g each
35 day aged thick cut ribeye steaks

Rump steak (2)

Circa 300g each
35 day aged thick cut rump steaks

Shin (1 pack)

470g – 530g
Foreleg of the cow ideal for long slow braising

Bavette, flat iron or chuck steak (1pack of 2)

470g – 520g
Highly flavoured, tender, nicely marbled cuts from the shoulder
Cut allocated on a first come first served basis

Roasting joint – Topside or Silverside

1.2kg – 1.7kg
Topside – Inner thigh lean roasting joint
Silverside – cut from the back of the thigh
Cut allocated on a first come first served basis

Premium Mince (4 packs of 500g)

2kg total
Ground mixed cuts

Minute Steak (1 pack of 2)

260g – 300g total
Thinly cut, quick cook steaks

Diced Beef (2 packs)

Circa 500g each
Lean & cubed

Braising Steak (2)

500g total
Top of the leg, perfect for slow cooked stewing

Beef Short Rib

980g – 1.3kg
From the forequarter flank, cheffy delicacy at the moment simmered long and slowly

Angus Steak Burgers (1 pack of 6)

150g per burger
Premium cuts coarsely minced

COOKING TEMPERATURES FOR BEEF

Temperature guide when cooked for all beef cuts

  • Rare – 45°C
  • Medium – 60°C
  • Well-done – 70°C

Cook to temperature and then rest well. Meat will continue to cook while it rests.

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