Our Butcher's Best Cuts
SKU: PABUTC
GTIN: 5060220215382
Our best cuts for creating some of your most flavoursome meals. A selection of some of our most popular cuts using our best locally sourced beef, along with with our best locally sourced outdoor reared pork. The ideal way to stock your freezer with meat for any occasion.
BONELESS LOIN OF PORK 1KG
Ingredient Information
Pork (100%)
DRY CURED BACK BACON 250G
Ingredient Information
Pork (99%), Cure [Preservatives (E252, E250), Salt], Sugar
DRY CURED SMOKED BACK BACON 250G
Ingredient Information
Pork (99%), Cure [Preservatives (E252, E250), Salt], Sugar
EXTRA LEAN BEEF MINCE 500G
Ingredient Information
Beef (100%)
HAND DICED LEAN PRIME BEEF 500G
Ingredient Information
Beef (100%)
HOME CURED GAMMON STEAK 6OZ
Ingredient Information
Red Tractor Pork (83%), Water, Cure [Preservatives (E252, E250), Salt]
LINCOLNSHIRE SAUSAGE (390G)
Ingredient Information
RT Pork (74%), Rusk [
Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Yeast, Salt], Water, Seasoning [Salt,
Wheat Flour (Calcium, Iron, Niacin, Thiamin), Rusk (
Wheat), Herbs, Spices, Yeast Extract (
Sulphites), Stabilisers (E450), Sugar, Antioxidant (E300), Preservative (E221) (
Sulphites), Spice Extracts, Dried Onion], Sausage Skin [Protein (Beef Collagen), Cellulose (E460Ii), (E422)]
RUMP STEAK 8OZ
Ingredient Information
Beef Rump (100%)
Allergy Information
For allergens, including cereals containing gluten, see Ingredients in bold.
BONELESS LOIN OF PORK 1KG
Nutritional Information
| Typical Values | Per 100g |
| Energy | 1081 kJ |
| Energy | 261 kcal |
| Fat | 21.4 g |
| Of which Saturates | 9.1 g |
| Carbohydrate | 0 g |
| Of which Sugars | 0 g |
| Protein | 17 g |
| Salt | 0.3 g |
DRY CURED BACK BACON 250G
Nutritional Information
| Typical Values | Per 100g |
| Energy | 812 kJ |
| Energy | 195 kcal |
| Fat | 12.7 g |
| Of which Saturates | 4.8 g |
| Carbohydrate | 7.4 g |
| Of which Sugars | 7.4 g |
| Protein | 12.7 g |
| Salt | 7.3 g |
DRY CURED SMOKED BACK BACON 250G
Nutritional Information
| Typical Values | Per 100g |
| Energy | 812 kJ |
| Energy | 195 kcal |
| Fat | 12.7 g |
| Of which Saturates | 4.8 g |
| Carbohydrate | 7.4 g |
| Of which Sugars | 7.4 g |
| Protein | 12.7 g |
| Salt | 7.3 g |
EXTRA LEAN BEEF MINCE 500G
Nutritional Information
| Typical Values | Per 100g |
| Energy | 520 kJ |
| Energy | 124 kcal |
| Fat | 4.5 g |
| Of which Saturates | 2 g |
| Carbohydrate | 0 g |
| Of which Sugars | 0 g |
| Protein | 20.8 g |
| Salt | 0.3 g |
HAND DICED LEAN PRIME BEEF 500G
Nutritional Information
| Typical Values | Per 100g |
| Energy | 538 kJ |
| Energy | 128 kcal |
| Fat | 4.7 g |
| Of which Saturates | 2 g |
| Carbohydrate | 0 g |
| Of which Sugars | 0 g |
| Protein | 21.4 g |
| Salt | 0.2 g |
HOME CURED GAMMON STEAK 6OZ
Nutritional Information
| Typical Values | Per 100g |
| Energy | 661 kJ |
| Energy | 158 kcal |
| Fat | 6.3 g |
| Of which Saturates | 2.5 g |
| Carbohydrate | 1 g |
| Of which Sugars | 0 g |
| Protein | 23.9 g |
| Salt | 2.3 g |
LINCOLNSHIRE SAUSAGE (390G)
Nutritional Information
| Typical Values | Per 100g |
| Energy | 1318 kJ |
| Energy | 318 kcal |
| Fat | 27.8 g |
| Of which Saturates | 10.3 g |
| Carbohydrate | 5.8 g |
| Of which Sugars | 0.5 g |
| Protein | 11.8 g |
| Salt | 1.4 g |
RUMP STEAK 8OZ
Nutritional Information
| Typical Values | Per 100g |
| Energy | 600 kJ |
| Energy | 143 kcal |
| Fat | 4.8 g |
| Of which Saturates | 2 g |
| Carbohydrate | 1.6 g |
| Of which Sugars | 0.5 g |
| Protein | 23 g |
| Salt | 0.2 g |
HOME CURED GAMMON STEAK 6OZ
Storage Information
0 - 5C°
HAND DICED LEAN PRIME BEEF 500G
Storage Information
0 - 5C°
EXTRA LEAN BEEF MINCE 500G
Storage Information
0 - 5C°
DRY CURED SMOKED BACK BACON 250G
Storage Information
0 - 5C°
RUMP STEAK 8OZ
Storage Information
0 - 5C°
BONELESS LOIN OF PORK 1KG
Storage Information
0 - 5C°
LINCOLNSHIRE SAUSAGE (390G)
Storage Information
0 - 5C°
DRY CURED BACK BACON 250G
Storage Information
0 - 5C°
HOME CURED GAMMON STEAK 6OZ
Cooking Information
Microwave Instructions: Not suitable for microwave cooking. Grill Instructions: Place steaks under a pre-heated medium grill for 10-12 minutes, turning once. Remove from grill and rest on a warm plate for 5 minutes. Shallow Fry Instructions: For best results, pan fry. Heat a dry frying pan until hot and cook steaks for 1 minute each side, reduce to medium heat and cook for 3-4 minutes each side. Remove from pan and rest on a warm plate for 5 minutes.
HAND DICED LEAN PRIME BEEF 500G
Cooking Information
Oven Instructions: Temperature: 180, 160, 4 Time: 2 hours 30 mins Remove beef from packaging and season with salt and pepper. Heat oil in a large pan until hot, brown the cubes for 2-3 minutes, turning occasionally. Transfer to a casserole dish. Oven casserole Add your choice of vegetables and stock to casserole dish and cover. Place in centre of a pre-heated oven for 2 hours 30 minutes until tender. Microwave Instructions: Not suitable for microwave cooking.
EXTRA LEAN BEEF MINCE 500G
Cooking Information
Microwave Instructions: Not suitable for microwave cooking. Microwave from frozen Instructions: Not suitable for microwave cooking. Preparation and Usage Defrost thoroughly for a minimum of 12 hours in the refrigerator. Follow the preparation guidelines above. Once defrosted use on the same day and do not refreeze.
DRY CURED SMOKED BACK BACON 250G
Cooking Information
RUMP STEAK 8OZ
Cooking Information
Microwave Instructions: Not suitable for microwave cooking. Shallow Fry Instructions: Pan fry Rub or brush steak with a little oil and season with salt and pepper. Heat a frying pan over a high heat for 2-3 minutes until smoking. Place steak in the dry pan and cook over a high heat for 1 minute each side. Reduce heat to medium and continue to cook for further 2 minutes each side (rare), 3 minutes each side (medium) or 4 minutes each side (well done). Allow steak to rest for 5 minutes.
BONELESS LOIN OF PORK 1KG
Cooking Information
Oven cook from chilled. Preheat oven to 220°C / Fan 200°C / Gas 7. Remove all packaging and place the joint on a chopping board. Rub the rind dry with a kitchen roll and cover with 2 tablespoons of salt, working it into the cuts. Leave at room temperature for 30 minutes. Rub all the salt off the joint and from between the cuts. Pat dry and lightly cover the rind with 1 teaspoon of salt. During Cooking: Cook for 30 minutes per 500g plus 30 minutes. After 30 minutes, reduce the temperature to 180°C / Fan 160°C / Gas 4 for the remaining cooking time. If the crackling is still a bit soft, turn the temperature back up to 220°C / Fan 200°C / Gas 7 for the last 15 minutes. After Cooking: Allow the joint to rest for 15 mins before carving. Check food is piping hot throughout and no pink colour remains. Do not cook from frozen- Defrost in chilled conditions (0-5°C) prior cooking, please allow 24-48h for defrosting. Not Suitable fro microvave cooking.
LINCOLNSHIRE SAUSAGE (390G)
Cooking Information
Instructions: Oven 200°C/Fan 180°C/Gas 6 25-30 mins Place on a baking tray in the centre of a pre-heated oven for 25-30 minutes. Turn occasionally. Instructions: Grill Medium Chilled: 16-18 mins For best results, grill. Place under a pre-heated grill for 16 -18 minutes. Turn occasionally. Cooking Precautions: Remove all packaging. All appliances vary, these are guidelines only.
DRY CURED BACK BACON 250G
Cooking Information
Instructions: Grill Instructions: Place under a pre-heated grill for 4-6 minutes. Turn occasionally. For extra crispy bacon, grill for an additional 2 minutes. Shallow Fry Instructions: For best results, pan fry. Fry in a little oil for 3-5 minutes, turning occasionally. Drain well before serving. Not suitable for microwave cooking.
Country of Origin
United Kingdom
