Big Green Egg has been championing quality artisan food producers and helping people to discover the true meaning of flavour for over 40 years. Eating grass-fed, dry-aged beef is one of the finest eating experiences a diner can have, which is why Big Green Egg has partnered with Yorkshire Dales master butchers Farmison & Co to launch an exclusive Heritage Breeds Steak Tasting Box.
Costing £100, including p&p, the limited-edition box contains three fabulous, but very different, cuts of heritage breed beef, dry-aged for prime flavour and texture. The meat comes exclusively from Heritage Breeds including Angus, Shorthorn and Hereford. For the ultimate steak experience at home, the box also includes bone marrow melt and Droitwich beech smoked salt.
Each box comes with an expert tutorial and recipe card from EGG’s head chef Luke Vandore-Mackay, who recommends different cooking techniques on the Big Green Egg, including reverse sear and cooking ‘dirty’, directly on the hot coals.
The Big Green Egg is the choice of top restaurant chefs and enables home cooks to achieve restaurant quality food at home. The charcoal-fuelled, ceramic Big Green Egg uses state-of-the-art patented technology that is ready to cook on in 12 minutes and provides 80+ hours of cooking in one bag of charcoal. The advanced ceramic insulation and airflow vent accurately control the temperature to maximise cooking time for unprecedented ease of use and complex depth of flavour. Walk away for hours in the confidence the EGG’s temperature will remain rock solid and food is cooked to perfection.
The Big Green Egg x Farmison & Co Heritage Breeds Steak Tasting Box includes:
SIRLOIN CHOP ON THE BONE, 60 day dry-aged Angus: This unique steak is BIG. Cut extra thick on the bone for big, beefy flavour, the sirloin chop is a Big Green Egg exclusive in collaboration with Farmison & Co.
PICANHA, 32 day-aged Angus: Also known as the Rump Cap Joint, the Picanha is the prime cut in Argentina and fast becoming the new must-try steak in the UK. The thick fat covering is left on, giving incredible succulence, flavour, and tenderness.
FLANK, 14-day-aged Shorthorn/Hereford/Angus: Long, flat, and prized for its incredible beefy flavour, this lean cut is seeing a revival. It features delicate marbling throughout, which gently melts away during your cook.
Two packs of Kettyle Bone Marrow Melt: Added to steak in the final 2 minutes of cooking, this bone marrow from Kettyle Irish Foods, takes an already impressive piece of meat to the next level.
One pack of Droitwich Beech Smoked Salt: Harvested by hand from some of the oldest and purest salt springs in the world and crystallised using renewable energy, this salt is hard to beat.