Great rosted whole, grilled or fried. Cut from just below the Forerib a fab texture and very tasty too.
Pack(2) (500g) Turkey Thigh Steaks - Free Range
450ml Chilli Con Carne Medium
250g (0.6 lb) Rose Veal Escalopes - Free Range
350g Little Turban Lababdar Curry
Pack(6) (840g) Lamb Best-End Neck Chop - Free Range
Item (150g) Vampire Slayer Seriously Hot Sauce
Great Tasting Steak - Really Enjoyed These Wing Rib Steaks. Cooked On The Barbecue /really Lovely. Very Generous Portions And Extremely Tasty Tende...
Mrs Elliott - WREXHAM
Keep frozen at -18ļC or below
Freezer shelf life: 12 months from date of production or see label
Defrost in refrigerator and use within 48 hours - do not refreeze
Cooking Method: Grill/Fry
Rare: Seared outside, 2 1/2 minutes each side, 75% red center, internal temp: 30-51oC
Medium/Rare: Seared outside, 3-4 minutes each side, 50% red center, internal temp: 37-63oC
Medium: Seared outside, 4 minutes each side, 25% pink center, internal temp: 63-68oC
Medium/Well Done: Seared outside, 5 minutes each side, slight hint of pink, internal temp: 72-77oC
Well Done: Seared outside, 6 minutes each side, 100% brown throughout, internal temp: 77oC +
Always allow the meat to rest for 3minutes after cooking.
Timings are approximate - Based on a 1inch Sirloin Steak, Pan Fried.
*Cooking times may vary depending on cut and thickness. All information sourced from http://www.qmscotland.co.uk/
Know your cuts (Sirloin)
Prepared from hindquarter, after removing the Whole Rump and Top Piece. The Sirloin is a muscle attached to the ribs between the 11th rib and the Rump which includes the long fillet (tenderloin) that is situated on the inside of the sirloin
Other Cut's from this section
Located In: Scotland
Scotch Beef is considered one of the best in the world, because the meat is balanced, firm, fat, lean, and coupled with a delicate and prolonged, delectable taste too. All cattle are born and bred in Scotland and finished on natural products such as grass or root crops or a product derived therefrom. All GM Free Read More