A great value for meat for cost-conscious cooks. Although cut from the shoulder, it is relatively lean but with some fat giving meals a fantastic flavour. A traditional favourite, either sliced or diced. Ideal for stews, steak pies, casseroles & braising.
Keep refrigerated and use by date advised on packaging.
Slow Cooker: One of the easiest ways to braise is with your slow cooker. You want to start by browning your meat in a pan. Then add to the slow cooker adding chopped vegetables and your choice of stock and seasoning, leave to cook on low for at least seven hours, adding
Cooker: Heat a little oil in a pan. Add steak fry for 5 minutes add vegetables and fry for further 5 minutes. Add stock and cover with a lid. Cook for approx. 45minutes. Ensure meat is cook thoroughly before serving.
If cooked rare there is a small risk that harmful bacteria may be present.
Ensure that all meat products are cooked thoroughly and piping hot.
Always wash hands, surfaces, and utensils thoroughly after contact with raw meat.
Keep refrigerated and consume by “use by” date on packaging.
Suitable for home freezing. Freeze on day of purchase. Defrost thoroughly before cooking. Once defrosted, cook and consume within 24 hours.
Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by ‘use by’ date shown.
Defrost thoroughly before cooking, for a minimum of 12 hours in the refrigerator. Once defrosted cook and consume within 24 hours and do not refreeze. Follow the preparation guidelines above. Not suitable for cooking from frozen.
At Cooper’s we work hard to ensure product information is correct and up to date, we also like to challenge ourselves to ensure we are providing you with the best products we possibly can thus we can regularly reformulate our products. This can mean ingredients, nutrition content, dietary and allergens may change. Please always read the product label and not rely solely on the information provided on the website or why not give us a call to discuss any specific questions direct.