Beef Frying Steak
Beef Frying Steak
All prices shown per pack, pack size variable
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.
It's likely you'll be more familiar with Chucktender as a dicing joint but we think it makes excellent steaks too. Cut thin, medium or thick, our halal beef frying steaks are excellent 'everyday' steaks – not only are they delicious and versatile, they're great value for money, too.
*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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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.