Angus Beef Frying Steak
Angus Beef Frying Steak
All prices shown per pack, pack size variable
Angus beef characteristically has a fine marbling of cream fat running through the meat, this results in succulent tender and richly flavoured beef. We have been working with a long established and dedicated group of Angus beef farmers selecting them for their high standards of animal husbandry, welfare and a commitment to sustainable farming. Made with Angus beef produced from cattle sired by registered pedigree Angus bulls.
Beef frying steak is a steak that's deservedly growing in popularity. It shares the depth of flavour associated with the prized beef fore-rib, its neighbouring cut. Well marbled for juicy eating, it's distinctive and inexpensive. A real steak-lovers steak.
Always sourced from grass fed, free range herds.
*Suitable for home freezing.
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Reared to the highest welfare standards, all our halal beef comes from free-range, grass-fed cattle. We believe in sustainable, ethical farming methods that work with nature to produce really amazing meat while taking care of the environment. You'll taste this in our halal beef mince – it isn't a bland vehicle for added flavours, it's hearty and tasty in its own right.
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Ireland
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Un-stunned, slaughtered by hand
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4 days, fresh
Keep Chilled, 1°C to 4°C
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Nutritional’s per 100g: Energy 144 Kcal/ 604 kJ | Fat 6.3g, of which saturates 2.6g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 21.8g| Salt 0.19g
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Antibiotic free
Growth hormone free
Grass fed
Free to roam
No additives or added ingredients whatsoever
Locally sourced and ethically farmed
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Box- Recyclable
Paper Tape- Recyclable
Food Grade Tray- Recyclable
Gel Packs- plastic recyclable
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https://www.youtube.com/watch?v=phLn93jNbe8
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Descripti
Lean cuts with internal marbling but no superficial fat like our organic topside 'everyday' steaks work best when cooked either quickly or slowly to maximise the depth of flavour and yielding texture. To flash fry, very lightly oil your topside steaks on both sides and toss them into a smoking-hot pan for just a minute or two each side for perfect rare or medium rare results. Allow the meat to rest for 5 to 10 minutes before serving – this will let the juices settle and the meat relax. Alternatively, braise slowly at a low temperature for a couple of hours in a rich beef stock for a hearty mid-week supper. on text goes here