Christmas BBQ Box
13The Meatbox NZ
SKU:1131
Throw those chilly holiday dishes aside – we've cooked up this box just for you! Put on your bib and chow down on some delicious BBQ treats as you make merry in the summer heat. Set your sights on the sizzling treats that await – it's Christmas in a box!
The Christmas Meat Box is designed to feed a medium sized group of approximately 10 - 15 people, featuring a variety of high-quality meats for a festive feast.
Please note - This is an estimate and may defer depending on a variety of factors such as gender, portion sizes, etc
- 1 x 500g Moroccan Lamb Sausages
- 1 x 400g Lamb Leg Steaks
- 2 x 400g Beef Scotch Fillet Steaks
- 1 x 500g Cheese Kransky Sausages
- 1 x 600g Chicken Satay Kebabs
- 1 x 500g Lamb Mid Loin Chops
- 1 x 1kg Supersized Streaky Bacon
$192.99
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Add Address- Remove Scotch Fillet steaks from the fridge and let come up to room temperature
- From a height, season with a pinch of good quality salt
- Get your frying pan smoking hot! If you are cooking both 200g steaks, make sure your pan is large enough to fit the steaks in with plenty of room.
- Add the steak to the pan and cook on a medium-high heat for 2–3 minutes on each side, depending on yourdesired level of 'doneness' (our steaks are cut 2cm thick). As a very rough guide, our 1"" thick steak should be cooked medium-rare after 5 minutes. If you have a meat thermometer, the internal temperature should be 50°C for rare, 60°C for medium and 70°C for well-done
- After flipping the steak for the first time, add 1 tablespoon of butter with some thyme and garlic and baste for a minute. To do this, tilt the pan towards you so the butter pools at the bottom of the pan, then spoon the butter back over the steak repeatedly
- Remove the steak from the pan and leave to rest for 5 minutes. Don’t be tempted to skip this step, if you slice into it straight after cooking all the juices will flood out. Resting time allows the juices to reabsorb into the meat.
- Enjoy ;-)
Please look at the product pages for information on individual cuts.
Cooking Tips
- Remove Scotch Fillet steaks from the fridge and let come up to room temperature
- From a height, season with a pinch of good quality salt
- Get your frying pan smoking hot! If you are cooking both 200g steaks, make sure your pan is large enough to fit the steaks in with plenty of room.
- Add the steak to the pan and cook on a medium-high heat for 2–3 minutes on each side, depending on yourdesired level of 'doneness' (our steaks are cut 2cm thick). As a very rough guide, our 1"" thick steak should be cooked medium-rare after 5 minutes. If you have a meat thermometer, the internal temperature should be 50°C for rare, 60°C for medium and 70°C for well-done
- After flipping the steak for the first time, add 1 tablespoon of butter with some thyme and garlic and baste for a minute. To do this, tilt the pan towards you so the butter pools at the bottom of the pan, then spoon the butter back over the steak repeatedly
- Remove the steak from the pan and leave to rest for 5 minutes. Don’t be tempted to skip this step, if you slice into it straight after cooking all the juices will flood out. Resting time allows the juices to reabsorb into the meat.
- Enjoy ;-)
Product Info
Please look at the product pages for information on individual cuts.
Premium products at reasonable prices
Why are Meat Box customers reportedly 3 times happier than supermarket shoppers?
- You're getting better, fresher product that hasn't been sitting in the supply chain waiting to reach a store.
- We only prepare your order when it comes in, meaning it's cut fresh every time.
- Portion friendly sizing and packaging means theres no reason for any waste.
- Reviews
- Questions
New ZealandAmazing!
How is your meat so good? Tried a couple local butchers but I keep coming back! A customer for over 5 years now!
New Zealand
