Slow cooked tender peppery british beef
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 107 kcal | 5% |
| Fat | 2.9 g | 4% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 2.3 g | 1% |
| of which sugars | 1.1 g | 1% |
| Fibre | 0.10 g | — |
| Protein | 17.8 g | 36% |
| Salt | 0.48 g | 8% |
Open Food Facts, ODbL, record updated 21 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Beef (71%) Red Wine and Peppercorn Jus (21%) - Water - Rapeseed Oil Roast Beef Stock (Water Beef Bones Tomato Purée Shiitake Mushrooms Seaweed Onions Carrots White Wine Vinegar) - Cornflour Dried Pepper Mix (Cracked Mixed Peppercorns (Black Pepper Green Pepper Pink Pepper) - Coarse Black Pepper - Dried Green Peppers Dried Red Peppers Ground White Pepper) Salt Sugar. RED WINE AND PEPPERCORN JUS contains Water Red Wine (contains Sulphites) Roast Beef Stock (Water Beef Bones Tomato Purée Onions - Carrots) - Shallots Unsalted Butter (Milk) Cornflour Sugar Balsamic Vinegar Garlic Purée Salt Green Peppercorns - Ground Black Pepper Thyme Preservative: Acetic Acid.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E260Acetic acidPreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Roast beef”: 36.6 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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