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Chef Made
Cut from beef rump, these brochettes are coated in a Korean BBQ-style glaze, combining sweetness, umami and a gentle chilli heat. Rump is a naturally flavourful cut that responds particularly well to high-heat cooking, making it ideal for grilling or the barbecue.
As they cook, the glaze caramelises around the beef, creating a sticky coating while helping the meat stay juicy.
Quick to cook, they’re ideal for an easy midweek dinner or relaxed barbecue, served with rice, noodles or fresh salads.
Each brochette is a minimum of 130g in weight.
We recommend that all meat products are cooked thoroughly.
Either pop the brochettes under the grill for 10 minutes or roast them in the oven for 12 to 15 minutes depending on how you like your beef cooked.
We have given you these cooking instructions as a guide only.
Our grass-fed beef is either Aberdeen Angus or Hereford from Ayrshire in Scotland, Wexford County, in Ireland, Norfolk and Suffolk. Sourced from small scale farmers who slowly rear their herds to the highest standard, on an hormone-free grass-fed diet.
We select our beef for its marbling and fat cover and dry age our prime cuts in our Himalayan salt chamber for a minimum of 28 days.
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Ingredients: Beef Rump Steak, white wine vinegar (Sulphites), garlic, ginger, soft dark brown sugar, gochujang (Soybean & Wheat), chilli flakes, chilli powder, tomato puree
Allergen Advice: For Allergens, including cereals containing gluten, see highlighted ingredients. May contain: Crustaceans, Fish, Egg, Peanut, Milk, Nuts, Mustard, Sesame, Celery, Lupin and Molluscs.
cerealscontaininggluten
sulphites
soybeans
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