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Quick frozen un-aged free range pork rib-eye steak

Regular price $7.00

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Here is a general guide  - based on average portions.

Turkey - allow approximately 1.5 lbs (675 g per person). For turkeys under 14 lb allow approximately 2 lb (900 g) per portion as the bone to meat ratio is higher for smaller birds.

Goose - allow 2 lbs (900 g) per portion. The biggest geese are only about 11-12 lbs (approx 5.5 kg) so if you need to feed more than 6 people you will need 2 geese.

Chicken (whole, on the bone) - allow 1 lb (450 g) per portion.

Duck - allow 1 lb (450 g) portion.

Pheasant - 1 pheasant feeds 2 people.

Guinea Fowl - 1 guinea fowl feeds 4 people.

Ham, raw. Order 8 oz (225 g) per portion. This will give you 4 oz (110 g) of cooked ham per portion. Ham loses approximately 1/3 to 1/2 its weight in the boiling process, so if you need 2 kg of cooked meat, you should order 4 kg of raw ham.

Meat on the bone (e.g. Rib Roast) - allow 1 lb (450 g) per portion.

Meat, boned (e.g. Rump roast/Topside Roast/Boned Pork Loin) - allow 8 ounces (225 g) per portion.

Meat boned for casserole (e.g. venison casserole pieces) allow 4 oz (110 g) for a casserole with equal vegetable ingredients e.g. mushrooms, onions, carrots. If the casserole meat is just poached in wine, allow 8 oz (225 g) per portion.

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Delicious free range Tamworth pork shoulder rib-eye mini steaks. These mini steaks cook quickly and are ideal for a quick lunch or supper. 

This product is butchered and frozen as soon as it arrives from the abattoir which makes it a more suitable pork product for histamine intolerance. The chops are packed and frozen in individual packs. To minimise histamine development It should be kept frozen, thawed quickly and cooked immediately after thawing.  It should be cooked quickly e.g. pan fried or roasted or best pressure cooked to minimise the time for histamine development during cooking. When cooked it should be eaten immediately, or refrozen immediately as portions of cooked meat. 

Cooking Method

Sear in a hot pan with olive oil or lard on both sides to brown for a minute or so. Put the pan into a hot oven (190 degrees) for 5-10 minutes. Check temperature with a temperature probe. When the pork reaches 75 degrees internally the steaks are ready. 

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