Thick Cut Scotch Beef Ribeye Steak with Peppercorn Butters (420g)
Scotch Beef Ribeye Steak (90%), Peppercorn Butter (10%) (Unsalted Butter (67%) (Milk), Rapeseed Oil, Diced Onions, Roast Beef Stock (Water, Beef Bones, Tomato Puree, Seaweed, Shiitake Mushrooms, Onions, Carrots, White Wine Vinegar) Ground Black Pepper, Dried Red Peppers, Cornflour, Lemon Juice, Sugar, Dried Green Peppers, Parsley, Thyme, Sunflower Oil, Salt, Onion Powder, Porcini Mushroom Powder, Ground White Pepper, Black Peppercorn, Green peppercorn, Pink Peppercorns.
For allergens see ingredients in bold.
Typical values per 100g:
Energy: 1002kJ, 241kcal,
of which saturates: 8.5g,
of which sugars: <0.5g, fibre: <0.5g,
Storage & Freezing
STORAGE: Keep refrigerated below 5°C at the bottom of the fridge. Once opened use immediately.
FREEZING: For best result freeze on day of delivery or before use by date shown on the front of the pack.
Use within three months of freezing. Defrost thoroughly in a refrigerator before use.
IMPORTANT: This product is raw and must be cooked. Wash and dry hands thoroughly before and after handling raw meat, and after disposing of packaging. Use separate chopping boards/utensils for raw meat.
Always cover meat and store at bottom fridge.
United Kingdom - Scotch
Remove from packaging 10 min before cooking and pat dry with kitchen paper. Remove butters and set aside for later use. Preheat dry pan to high. Lightly oil, season and place into pan for 2 min each side. Transfer to roasting tray and place into a preheat oven. With 5 mins remaining, place butters on top of steaks.
Electric 200°C, Fan 180°C, Gas 6.
Remove from oven. Rest for 5 mins before serving.
Tray: Widely Recycled
Film: Not Yet Recycled