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quick-prep package medium

quick-prep package medium
€52,50
Availability: In stock

Quick-prep package medium 3,5 kg
Quick-prep package medium consists of various grass-fed quick meals and is packed per 2. You save no less than €2.91!

Total weight 3,5 kg, 13 packs.
Price per kg €15,28.

Contents:
1 packet bratwurst, 250 g.
1 pack of beef strips à 300 grams.
1 pack of sausages, 2 pieces, 250 g.
1 pack of beef ribs, 2 pieces 250 grams.
1 pack of savage burgers, 2 pieces 250 grams.
1 pack of spicy burgers, 2 pieces 250 grams.
1 pack of tartare, 2 pieces, 200 grams.
1 pack of German beefsteak, 2 pieces, 250 grams.
5 packs of minced beef, each weighing approx. 300 grams, total weight 1.5 kg.

Preparing bratwurst:

  • Remove the meat from the freezer and leave to thaw in the fridge.
  • Rehydrate first: Fill a pan with hot water, put the sausages in and bring to the boil.
  • Remove the sausages from the pan and pat dry with a piece of kitchen roll.
  • Melt the butter in the pan.
  • Once the foam has disappeared, fry the sausages in the butter.
  • Fry the meat for about 2 minutes until brown on medium-high heat.
  • Deglaze the butter with half a cup of water and cook on a low heat for another 10 minutes.

Preparing the strips of steak:

  • Take the strips of steak from the freezer and leave to thaw in the fridge.
  • Leave the strips of steak in the fridge to cool down to room temperature.
  • Sprinkle the steak strips with some salt and pepper.
  • Heat the oil in a wok pan and fry the steak strips for 2 minutes until brown on all sides.

Preparation of the sausages:

  • Remove the meat from the freezer and leave to thaw in the fridge.
  • Rehydrate first: Fill a pan with hot water, put the sausages in and bring to the boil.
  • Remove the sausages from the pan and pat dry with a piece of kitchen roll.
  • Melt the butter in the pan.
  • Once the foam has disappeared, fry the sausages in the butter.
  • Fry the meat for about 2 minutes until brown on medium-high heat.
  • Deglaze the butter with half a cup of water and cook on a low heat for another 10 minutes.

Preparation of the beef fins:

  • Take the minced beef from the freezer and let it thaw in the fridge.
  • Leave the minced beef from the fridge to come to room temperature.
  • Melt the butter in the pan.
  • Once the foam has subsided, fry the minced beef in the butter. Fry the meat for about 2 minutes until brown on medium-high heat.
  • Deglaze the butter with half a cup of water and cook on a low heat for a further 10 minutes. 

Preparation for a wild and spicy burger:

  • Take the burger out of the freezer and let it thaw in the fridge.
  • Let the burger out of the fridge at room temperature.
  • Melt the butter in a pan.
  • Fry the burger in the butter when the foam has disappeared. Fry the meat for about 4-6 minutes on medium heat.
  • Make sure you do not fry it too long, so that it is still a bit red on the inside.

Preparing the tartare:

  • Take the tartare out of the freezer and let it thaw in the fridge.
  • Let the tartare come to room temperature from the fridge.
  • Melt the butter in the pan.
  • Once the foam has disappeared, fry the tartar in the butter. Fry the meat for about 2-6 minutes until brown on medium-high heat.
  • Make sure that you do not fry it too long, so that it is still a little red inside.

Preparing German steak:

  • Take the German beef from the freezer and let it thaw in the fridge.
  • Let the German beef come out of the fridge to room temperature.
  • Melt the butter in the pan.
  • Once the foam has disappeared, fry the German steak in the butter. Fry the meat for about 2-6 minutes until brown on medium-high heat.
  • Make sure that you do not fry it too long, so that it is still a little red inside.

Preparing the meatball:

  • Take the minced meat out of the freezer and let it thaw in the fridge.
  • Mix the minced meat with the egg yolk, breadcrumbs, meat herbs and salt.
  • Leave the mixture covered in the refrigerator for ± 30 minutes.
  • Form into balls. 
  • Melt the butter in the banana.
  • Fry the balls in the butter when the foam has disappeared. Fry the meat for about 2 minutes until brown on medium heat.
  • Add ± 0.25 litres of water to the meat and leave the balls to simmer in the pan for half an hour with the lid at an angle.

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