Grill: Preheat grill to moderate heat. Remove the Lorne from the pack, place slices onto a suitable tray and place under the grill. (Do not place directly under heat source, allow approx. 10cm space). Grill for 8-10 minutes, turning occasionally.

Pan Fry: Heat a little cooking oil in a pan to medium heat. Remove the Lorne from the pack, place in the pan and cook for 7-9 minutes, turning frequently. Lower the heat if required while cooking. Always ensure that the centre of the food is piping hot and that no pink colour remains before serving. As all appliances may vary, these are guidelines only. Do not reheat.

Air Fryer: Place 4 slices of Lorne into the compartment. Set controls to 190 and 9 mins. Flip the slices halfway through cooking.

Beef (70%), Rice Flour, Water, Salt, Dextrose, Vegetable Fibre, Spices (White Pepper, Nutmeg, Coriander, Paprika, Pimento, Cayenne, Ginger), Preservative (Sodium Metabisulphite), Sugar, Antioxidants (Sodium Ascorbate, Ascorbic Acid, Citric Acid), Yeast Extract, Caramelised Sugar Syrup, Paprika Extract, Colour (Carmine), Niacin.

For allergens, see ingredients highlighted in Bold.

*Contains 30% less fat than Simon Howie Premium Steak Lorne.

Typical values per 100g (uncooked): Energy 779kJ/187kcal, Fat 7.3g – of which saturates 3.0g, Carbohydrates 11.9g – of which sugars 0.6g, Protein 18.0g, Salt 1.2g