Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.
How to cook beef escalopes
Lean and very fast to cook. Season well and fry in a very hot, oiled pan for 1-2 mins a side, until cooked through. Alternatively, tap out into 3mm thick 'schnitzels', dredge in flour, egg and breadcrumbs (try mixing in some Parmesan) and shallow fry in oil or butter, until golden on both sides and completely cooked.
Organic beef farmer
The beef comes from our producer group of small-scale organic farmers, who rear their animals to some of the highest welfare standards around. They are grass fed and enjoy an outdoor existence, reaching maturity naturally.
We choose traditional beef breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.