cross cut chuck steak heritage breed non-organic farmison & co

Cross Cut Chuck Steak, High Welfare, Non-Organic, Farmison & Co (1kg)

£14.50
(£1.45 per 100g)

A sustainable cut perfect for casseroles and stews. Sourced from free-range herds raised on green pastures.

What makes me special?

- Feed the family sustainably by using more of the animal
- Cross-cut chuck steak comes from the neck of the cow and is packed with flavour
- Cook it low and slow in stews, casseroles and pot roasts
- For a mid-week meal - try slicing it up and using in a chilli con carne
- The smallholding farms that supply Farmison & Co safeguard the welfare of their animals through traditional farming practices

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Producer

Always free-range, expertly-reared and dry-aged. Farmison have been championing better meat since 2011. Working with sustainable and responsible farms in and around Yorkshire. They’re on a mission to return heritage breeds to the nation’s table. Farmison & Co’s focus on better meat stands for environmental protection and provides purpose to everything they do. From encouraging traditional farming methods, focusing on provenance, and working to reduce their carbon footprint.

Ingredients & allergens

Beef (100%). Made in a factory that handles gluten, egg, fish, soya, milk, celery, mustard, sesame & sulphites.

For allergens, including cereals containing gluten, see ingredients in bold.

While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items

Nutrition

Nutritional Information - typical values per 100g/ml
Energy (kJ): 1052
Energy (kcal): 253
Fat (g): 19.8
of which saturates (g): 8.9
Carbohydrate (g): 0
of which sugars (g): 0
Fibre (g):0
Protein (g):18.8
Salt (g): 0.13

Storage & prep

Store between 0c & 4c. Suitable for home freezing. Freeze on day of delivery. Fully defrost in a refrigerated environment over 24 hours. Once fully defrosted, use within 24 hours. Do not re-freeze

To cook:
1. Remove joint from packaging & bring to room temperature.
2. Preheat oven to 230°C (gas mark 8)/210°C fan
3. Season the meat with salt. Roughly chop onion, carrot and celery and add to a large, oven-safe casserole dish. Add a bay leaf, thyme and black peppercorns then place the joint fat side up onto the veg. Place in the centre of the oven and roast for 20 minutes until nicely browned.
4. Next add 200ml red wine, chicken or beef stock to the dish & cover with a tight fitting lid & cook for 4 to 5 hours on 160°C (gas mark 3)/140°C fan. The meat should pull away easily when pierced with a skewer.
5. Remove from oven, put onto a clean tray and cover with foil to keep warm.
6. Pass the roasting juices through a fine strainer into a saucepan & bring to a simmer, skimming away any fat that rises to the surface. Thicken with a corn flour mixed with cold water. Pour the finished gravy over the joint & serve.
Serve with mashed potatoes, carrots & english mustard.

Packaging

Food contact material: Plastic - Other (Not Currently Recyclable)
Lid/Cap: Paper/Card (Recyclable - Widely recyclable)
Contains BPA: No

Cross Cut Chuck Steak, High Welfare, Non-Organic, Farmison & Co (1kg)

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