Steak Box
£ 150
Steak Box by Big Green Egg x HG Walter
HOW TO ORDER
· Order your box.
· Receive your personalised code by email.
· Book your delivery slot with HG Walter.
There are few things better than a steak cooked over the coals of a Big Green Egg. But steak isn’t a single dish, it’s an entire category – a world of possibilities waiting to be explored.
We’ve teamed up with our friends at HG Walter, an independent family-run butcher in London, to create a Steak Box filled with wide range of cuts, all of them of the very highest quality. Each one is perfect for cooking on the EGG, using modes as diverse as grilling, pan cooking, roasting and low & slow. The box will also contain the guides and recipes you need to get the most from your meat.
Sourced from small-scale farmers, the meat is taken from grass-fed Aberdeen Angus and Hereford cattle from East Anglia, Ayrshire in Scotland and County Wexford in Ireland. The steaks are aged for 28 days in the cool, salty air of HG Walter’s Himalayan salt chamber.
WHAT'S IN THE BOX?
1 x 1kg ribeye on the bone
1 x 1kg one-bone wing rib
1 x 500g chateaubriand
2 x 200g onglet steaks
1 x 1kg picanha
Code: AC-DISCOVER
1. Order your Box
Add the box to your basket and purchase your box from us.
2. Receive your personalised code
We will send you an email with a unique code and instructions on how to arrange delivery.
3. Book your delivery slot
By following the link in the email and using your code, you can pick a delivery slot on the HG Walter website.
WHAT’S IN THE BOX?
1 x 1kg ribeye on the bone Serves two or three people.
Known to the French as ‘côte de boeuf’, this is the king of steaks, blessed with a rich, buttery taste and a rugged texture. Cut thick with the bone in, it’s a perfect steak for two or three people.
1 x 1kg one-bone wing rib Serves two or three people.
Incorporating one of the first three rib bones of the sirloin, the wing rib is a highly flavoursome, gently marbled cut. Treat it either as a large sharing steak or a small roasting joint, serves two or three people.
1 x 500g chateaubriand Serves two people.
Melt-in-the-mouth tender and delicately flavoured, the chateaubriand is a large cylindrical cut taken from the thickest section of the fillet, perfect for two people.
2 x 200g onglet steaks Serves two people.
Also known as skirt or hanger steak, the onglet is cut from close to the diaphragm. This dark red strip of muscle has a deep, almost offal-y flavour. Best cooked quickly and served rare to medium rare.
1 x 1kg picanha Serves 4 people.
A staple of Brazilian barbecues, the picanha is a triangular piece of muscle cut from the rump cap. Its thick covering of fat gradually bastes the meat as it cooks – perfect for cooking over fire.
If you would like to stagger your cooking experiences, all of the meat can be frozen on arrival.
ABOUT HG WALTER
HG Walter was established in Baron’s Court, west London in 1972, two years before the Big Green Egg appeared on the stage. Still family-run, the business remains committed to the traditional arts of dry aging and butchery. The team have built close relationships with small-scale farmers who care deeply about the welfare of their animals and the quality of their meat, which is treated with respect and skill by HG Walter’s expert butchers.
50 Recipes with HG Walter’s in-house chef Lee Cadden
HG Walter’s highly talented in-house chef Lee Cadden has two MiniMax EGGs in his work kitchen, so knows all about elevating the flavours of high-quality meat on a Big Green Egg. He’s added two of his favourite recipes to our 50th birthday collection: a magnificent reverse-seared wing rib steak and a regal-looking pork pie.
