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Serves 15
Collect on 22, 23, 24 December
£1.00
£1/Kg | 2.85Kg
Item code: 8270312
Description
Taste the Difference Discovery invites you to delve into our exclusive collection of innovative
products, all expertly curated and crafted to bring you truly distinctive, memorable taste
experiences.
For the ultimate flavour our Taste the Difference Discovery beef is reared on a grass &
forage diet and farmed responsibly for a reduced carbon footprint.
We salt dry age the steaks on the bone for 35 days using Halen Môn PDO Anglesey Sea
Salt for an intense locked in flavour.
Product legal title
35 Day salt dry aged British beef sirloin steak with bone marrow chubb and Halen Môn Oak smoked sea salt PDO. 35 Day salt dry aged British beef ribeye steak with bone marrow chubb and Halen Môn Oak smoked sea salt PDO. 35 Day salt dry aged British beef rump joint with a salt and black pepper rub and a tarragon and pepper cream sauce sachets British Aberdeen Angus beef sired by an Aberdeen Angus bull registered with the Aberdeen Angus Societ
Product legal title
35 Day salt dry aged British beef sirloin steak with bone marrow chubb and Halen Môn Oak smoked sea salt PDO. 35 Day salt dry aged British beef ribeye steak with bone marrow chubb and Halen Môn Oak smoked sea salt PDO. 35 Day salt dry aged British beef rump joint with a salt and black pepper rub and a tarragon and pepper cream sauce sachets British Aberdeen Angus beef sired by an Aberdeen Angus bull registered with the Aberdeen Angus Societ
Ingredients and Nutritional Information
Sirloin Steaks with Seasoned Bone Marrow Chubb and Halen Môn Oak Smoked Sea Salt Sachet
Salt and Pepper Rump Joint with Salt and Pepper Crust and a Tarragon Infused Peppercorn Sauce
Ribeye Steaks with Seasoned Bone Marrow Chubb and Halen Môn Oak Smoked Sea Salt Sachet
Preparation and Safety
Cooking instructions
Seasoned Rump Joint with Tarragon Infused Peppercorn Sauce
180°C/Fan 180°C/Gas 7. Rare 50 minutes. Medium 55 minutes. Well done 70 minutes.
Oven cooked from chilled. If freezing at home, defrost thoroughly before cooking
Before cooking: Preheat oven. Remove the outer packaging and return the sauce sachets to the fridge. Remove the joint from packaging and allow to rest at room temperature for 30 minutes. Place on a baking tray on the middle shelf of the oven.
During cooking: Cook to the specified times.
After cooking: Remove joint from the oven, cover loosely with foil and allow to rest for 20 minutes. While joint is resting empty the contents of the sachets into a saucepan. Heat on a moderate low setting for 2 minutes 30 seconds, stirring continuously. This product should be cooked until piping hot throughout. If cooking rare, check the surface is fully seared/browned.
All cooking appliances vary. This is a guide only.
Sirloin Steak with Bone Marrow Chubb and Oak Smoked Salt
On the hob moderate heat. Rare 2 mins 30s per side. Medium 3 mins per side. Well done 7 mins 30s per side.
Before cooking: Remove all packaging and leave at room temperature for 20 minutes. Pat your steak dry to help achieve a seared crust.
Preheat your frying pan on a high heat, add a splash of cooking oil. Once the pan starts to smoke, add the steak. If your steak has a fat edge, place the fat directly onto the pan for 1 minute, then sear all other edges for 1 minute.
During cooking: Fry the steak on high for 2 minutes per side, then drop the heat to a moderate heat. Cook the steak to the specified times.
After cooking: Remove the steak from the pan and allow to rest on a warm plate for 5 minutes to allow the juices to be drawn back into the steak. Add 25g of the bone marrow chubb to the pan and heat until sizzling. Pour over the resting steak. Slice the steak and season with up to half a sachet of smoked salt. This product should be cooked until piping hot throughout. If cooking rare, check the surface is fully seared/browned.
All cooking appliances vary. This is a guide only.
Ribeye Steak with Bone Marrow Chubb and Oak Smoked Salt
On the hob moderate heat. Rare 30s per side. Medium 2 mins per side. Well done 4 mins per side.
Before cooking: Remove all packaging and leave at room temperature for 20 minutes before cooking. Pat your steak dry to help achieve a seared crust. Preheat your frying pan on a high heat, add a splash of cooking oil. Once the pan starts to smoke, add the steak. If your steak has a fat edge, place the fat directly onto the pan for 1 minute, then sear all other edges for 1 minute.
During Cooking: Fry the steak on high for 2 minutes per side, then drop the heat to a moderate heat. Cook the steak to the specified times.
After cooking: Remove the steak from the pan and allow to rest on a warm plate for 5 minutes to allow the juices to be drawn back into the steak. Add 25g of the bone marrow chubb to the pan and heat until sizzling. Pour over the resting steak. Slice the steak and season with up to half a sachet of smoked salt. This product should be cooked until piping hot throughout. If cooking rare, check the surface is fully seared/browned.
All cooking appliances vary. This is a guide only.
180°C/Fan 180°C/Gas 7. Rare 50 minutes. Medium 55 minutes. Well done 70 minutes.
Oven cooked from chilled. If freezing at home, defrost thoroughly before cooking
Before cooking: Preheat oven. Remove the outer packaging and return the sauce sachets to the fridge. Remove the joint from packaging and allow to rest at room temperature for 30 minutes. Place on a baking tray on the middle shelf of the oven.
During cooking: Cook to the specified times.
After cooking: Remove joint from the oven, cover loosely with foil and allow to rest for 20 minutes. While joint is resting empty the contents of the sachets into a saucepan. Heat on a moderate low setting for 2 minutes 30 seconds, stirring continuously. This product should be cooked until piping hot throughout. If cooking rare, check the surface is fully seared/browned.
All cooking appliances vary. This is a guide only.
Sirloin Steak with Bone Marrow Chubb and Oak Smoked Salt
On the hob moderate heat. Rare 2 mins 30s per side. Medium 3 mins per side. Well done 7 mins 30s per side.
Before cooking: Remove all packaging and leave at room temperature for 20 minutes. Pat your steak dry to help achieve a seared crust.
Preheat your frying pan on a high heat, add a splash of cooking oil. Once the pan starts to smoke, add the steak. If your steak has a fat edge, place the fat directly onto the pan for 1 minute, then sear all other edges for 1 minute.
During cooking: Fry the steak on high for 2 minutes per side, then drop the heat to a moderate heat. Cook the steak to the specified times.
After cooking: Remove the steak from the pan and allow to rest on a warm plate for 5 minutes to allow the juices to be drawn back into the steak. Add 25g of the bone marrow chubb to the pan and heat until sizzling. Pour over the resting steak. Slice the steak and season with up to half a sachet of smoked salt. This product should be cooked until piping hot throughout. If cooking rare, check the surface is fully seared/browned.
All cooking appliances vary. This is a guide only.
Ribeye Steak with Bone Marrow Chubb and Oak Smoked Salt
On the hob moderate heat. Rare 30s per side. Medium 2 mins per side. Well done 4 mins per side.
Before cooking: Remove all packaging and leave at room temperature for 20 minutes before cooking. Pat your steak dry to help achieve a seared crust. Preheat your frying pan on a high heat, add a splash of cooking oil. Once the pan starts to smoke, add the steak. If your steak has a fat edge, place the fat directly onto the pan for 1 minute, then sear all other edges for 1 minute.
During Cooking: Fry the steak on high for 2 minutes per side, then drop the heat to a moderate heat. Cook the steak to the specified times.
After cooking: Remove the steak from the pan and allow to rest on a warm plate for 5 minutes to allow the juices to be drawn back into the steak. Add 25g of the bone marrow chubb to the pan and heat until sizzling. Pour over the resting steak. Slice the steak and season with up to half a sachet of smoked salt. This product should be cooked until piping hot throughout. If cooking rare, check the surface is fully seared/browned.
All cooking appliances vary. This is a guide only.
Warnings
Storage
For use by date: see front of pack.
Keep refrigerated. Once opened, use on the same day and do not exceed the use by date.
For best quality, freeze as soon as possible after purchase and always within the use by date. Once frozen use within 3 months. Once defrosted use the same day.
Keep refrigerated. Once opened, use on the same day and do not exceed the use by date.
For best quality, freeze as soon as possible after purchase and always within the use by date. Once frozen use within 3 months. Once defrosted use the same day.
Further information
Country of origin
Packed in United Kingdom for Sainsbury's Supermarkets Ltd, London, EC1M 6HA using beef from the UK. Not for EU.
Manufacturer
We are happy to replace this item if it is not satisfactory.
Sainsbury‘s Supermarkets Ltd.
33 Charterhouse Street, London, EC1M 6HA
33 Charterhouse Street, London, EC1M 6HA
Sainsbury’s Food to order helpline0330 123 1129
Important information
The above details have been prepared to help you select suitable products. Products and their ingredients are liable to change.
You should always read the label before consuming or using the product and never rely solely on the information presented here.