Onglet

The perfect steak for flash frying and barbecues. Delicious thinly sliced against the grain of the meat and served with a chimichurri or salsa verde sauce and chips.

Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked.

Make sure you season just before you put the steak into the pan, otherwise you will start to draw out moisture, creating a wet surface and making it harder to get a decent crust.

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Average shelf life: 2-3 days.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.