Description
THE BEEF
The beef comes from native breed cattle raised on small farms across Norfolk and Suffolk and selected by HG Blake, a family-run East Anglian abattoir. Mince shows quality more honestly than almost any other cut: there’s no crust or sauce to hide behind, only the flavour of the beef itself. Fully traceable to farm of origin.
COOKING YOUR MINCE STEAK
Burgers:
Divide into four portions of around 200g and shape gently, with a shallow dimple in the centre to stop them puffing up. Season with flaked salt and black pepper just before cooking. Cook in a very hot pan or over direct barbecue heat for 4–5 minutes each side until cooked through, with an internal temperature of 75°C. Rest for 3 minutes before serving.
Meatballs:
Mix with finely chopped onion, a beaten egg, a handful of breadcrumbs, garlic and chopped herbs, then roll into balls the size of a walnut. Brown in a hot pan for 5–6 minutes, then simmer in a tomato sauce for 15–20 minutes until cooked through.
In a sauce:
Fry in a hot, wide pan without stirring too early. Let it take colour on the underside before breaking it up, because that browning is where the flavour comes from. Then add onion, garlic, tomatoes and stock for a bolognese, chilli, cottage pie or lasagne base.
WHAT TO MAKE WITH IT
Burgers on the barbecue with sharp cheese and our Grasmere Red Onion Marmalade. A big pot of bolognese for the freezer. Cottage pie with a buttery mash lid. Chilli with kidney beans and a square of dark chocolate stirred through at the end. Stuffed peppers or a quick keema curry for a midweek change.
STORAGE & DELIVERY
Delivered fresh in chilled packaging. Keep refrigerated and cook within the use by on pack. Suitable for freezing — freeze on day of delivery, and defrost in the fridge for 12–24 hours before cooking.
ALLERGENS
None. 100% beef with 5% fat.
