2 Small Popeseye Steak(2x150g)
£7.50
GREAT FRYING STEAK
Probably the very best frying steak there is . The popeseye in the Scottish term for the best rump steak from the bit that joins the top of the leg and sirloin.
we matured our popeseye/rump on the bone for 30 days and this is key.
brush with a little oil and fry.
Its well known as the butchers favourite steak as the flavour is really strong and beefy. Its is firmer in texture but still very tender.
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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.
Freeze on day of receiving product.
Frozen shelf life – 3 months.
Fresh Shelf Life – same or next day.
Vacuum Pack Shelf – as per label.
When defrosting, allow 24 hours under refrigerated conditions. We recommend defrosting in original packaging.
Please wash hands after handling raw meat.
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
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