From the chuck of the animal, this is a slow cooking meat, full of flavour. Ideal for pot roasts.
'Braising (from the french “braiser”) is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods based on whether additional liquid is added' ~ Wikipedia
All our beef is from carefully selected Cheshire farmers and hung on the bone for over 28 days
Available in at least 0.5 and 1kg packs