Bavette Steak
From £5.40
From our Sandbach counter
Steak Mince
£4.20
- Individual portion (approx. 300g)One generous single serving
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 300gButcher-cut, so weights vary slightly
Allergens
Allergen details for this product aren't listed online yet. Please call Lee on 01270 691283 before ordering if you have an allergy.
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Steak mince is a versatile beef staple for everyday meals, from homemade burgers and meatballs to cottage pie, chilli and pasta sauces. Find steak mince at The Butcher’s Blade in Sandbach, Cheshire, for a useful ingredient in family cooking.How to cook: Brown the mince in a hot pan, breaking it up as it cooks, then continue cooking thoroughly according to your recipe. Add onions, garlic, herbs or spices to suit the dish.What to make: Prepare a classic cottage pie, a rich bolognese, homemade beef burgers or a warming chilli. It’s a flexible base for many family favourites.For beef mince from your local Sandbach butcher, steak mince is a practical choice for meal planning and home cooking. Follow the product’s storage and cooking guidance.
Steak Mince from The Butchers Blade in Sandbach. A flexible starting point for everyday cooking, from a sauce-based dinner to a recipe you can portion around the family. Choose your dish first, then match the selected pack to the number of people eating. The product information should guide the type of meat and preparation rather than assumptions about fat content or added ingredients.
Choosing for your meal
Think about whether you are making a sauce, shaping your own recipe or buying a prepared meatball product. Check the chosen weight or quantity and allow for the rest of the meal. Ask Lee about ingredients and preparation where needed. Minced meat must be cooked thoroughly throughout; advice for serving an intact steak pink does not apply.
Serving ideas
Pasta, rice, potatoes or vegetables can turn the chosen recipe into a complete plate. Prepare your ingredients before cooking, and brown in batches where your recipe calls for it so the pan is not overcrowded. Do not assume sauces, breadcrumbs or side dishes are included. Follow the product label for cooking, storage and safe use of leftovers.
Free local delivery within 5 miles of SandbachCollect at the Market Hall counter: Tuesday – Friday 8am – 4pm · Saturday 8am – 2pm. Closed Sunday and Monday.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Burgers fantastic, pre prepared meals amazing, steaks gorgeous, staff brilliant. Wouldn’t go anywhere else in Sandbach”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Steak Mince
Check the cut and weight with Lee and follow the product instructions. Use a clean thermometer rather than judging doneness by time alone. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to plan a Sunday roastLee’s tip
Brown it properly
Brown mince in batches in a hot pan rather than all at once — crowding it makes it steam and turn grey. That colour is where the flavour comes from.
What goes with it?
Spaghetti, cottage pie or chilli with rice. A Chianti, a Zinfandel or a fiery ginger beer.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.
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