Steak Box
Steak Box by Big Green Egg x HG Walter
£ 150
£ 150
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 perfect for cooking on an EGG. Sourced from small-scale farmers, the meat is taken from grass-fed Aberdeen Angus and Hereford cattle, then aged for 28 days in HG Walter’s Himalayan salt chamber. The box also contains the guides and recipes you need to get the most from your meat.
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 pay for it through our checkout.
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
Follow the link in the email to the HG Walter website, enter your unique code, then pick a delivery slot.
WHAT’S IN THE BOX?
1 x 1kg ribeye on the bone Serves 2-3
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 sharing.
1 x 1kg one-bone wing rib Serves 2-3
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.
1 x 500g chateaubriand Serves 2
Melt-in-the-mouth tender and delicately flavoured, the chateaubriand is a large cylindrical cut taken from the thickest section of the fillet.
2 x 200g onglet steaks Serves 2
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
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.
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. 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.
