2 X (180g)medium Popeseye Steak(2x180g) – 2 x180-200g

Popeseye the very scottish name for the Rump. This part connects the sirloin with the leg and as a working muscle it is dense and full of flavour. This is Nigel's, butcher/owner, favourite steak. Carefully matured on the bone for a minimum of 30 days, this steak while being dense is very tender and the flavour on another level. Brilliant Value!

Suitable for freezing.

Grill/Fry/BBQ. Every steak has different qualities and properties which have to be considered when cooking. To cook a steak: 1. Allow your steak to come to room temperature. If your steak has been vacuum packed, open to allow it to 'bloom' prior to cooking. 2. Preheat your pan or grill. When pan-frying place a little oil and sea-salt in the pan. Then place steak into the hot pan. Ensure the pan is hot, if not it can cause toughness. 3. Fry your steak for the required time so it is cooked to your liking. RARE: 2 minutes per side, 6 minutes rest. MEDIUM: 3 minutes per side, 4 minutes rest. WELL DONE: 4 minutes per side, 1-2 minutes resting.

100% Scotch Beef

Typical Values per 100g Energy 882kJ/213kcal Fats 14.8g of which saturates 6.5g Carbohydrates 0.0g of which sugars 0.0g Fibre 0.0g Protein 19.6g Salt 0.16g