Slow Cook Beef

This is one of the cuts of beef which is enjoying a reassurance in popularity and we know why, it is definitely one of our family favourites. Brisket is the breast, boned and rolled (although some customers request it unrolled and flat). It has a distinctive, coarse grain, plenty of connective tissue and fat.

Cook as a whole joint, either braised or as a pot roast for a long time (the longer the better) on a really low temperature and then be prepared to be blown away by the flavour. Also use for corned or salt beef.

Pot roast slowly with carrots, parsnips, onions and red wine. Absolutely delicious served with creamy mashed potato. If there’s any left, it’s just as good, if not better, in sandwiches the next day!

As with Brisket this is one of the hardest working muscles and therefore one of the toughest cuts but boy oh boy when it's cooked long and slow it has to be the ultimate stewing meat

What's so amazing is the meat's structure. As it cooks, the collagen which holds the muscle together and keeps it attached to the bone, melts away as it cooks it leaves moist, tender meat and a delicious sauce.

Possibly the best cut in the world for casseroling!

As per Sliced Shin but still on the bone, so you have the benefit of the marrow as well.

If it were veal it would be used for Osso bucco. We can sell this as one whole piece (approx 5kg), or sliced.

Sold in approx. 500g packs

Price per kg:£9/kg

Ideal for casseroling or braising . You'll be disappointed if you attempt to fry or grill them.

Cooked for a nice long time the meat becomes 'melt in your mouth' tender

Create some good old wholesome ‘comfort’ food by adding onions, mushrooms, a carrot or two, seasoning and some red wine and cook slowly for a couple of hours.

Using carefully diced chunks of braising/casserole steak with what we believe is just the right ratio of beef to fat ratio

Diced Casserole Steak Creates a delicious, slow cooked, mouth watering casserole and serve with creamy mashed potatoes/parsnips. Add some mustard or grated cheese to your mash for something a bit different and then steam some carrots and peas to bring some colour to the plate!

Ideal for casseroles, tagines and if you're doing one properly, chilli.

Sold in packs of approx 500g

As per the Dinosaur bones but we cut these to between 12 and 14 cm

We cut these Short Ribs individually to approx. 15cm (6″) in length and once they’ve been slow cooked for a few hours we give them a final blast on the barbeque or under the grill to caramelise all the juices on the outside. Delicious!

Of course these are really,really, well aged! Children love them! Bear in mind that they ban be a whopping 30cm plus in length!

Also known as 'Oven Busters' because as they slowly cook the meat recedes along the bone to form a huge chunk of deliciously tender beef.

These are quite a topic of conversation! We simply cuts the Ribs long and individually to approx. 25 – 30cm (10 – 12 “)

Cook in the same way as the Short ribs (If you need a knife, you’ve not cooked them for long enough, the meat should just fall off the bone)

We first came across these in a restaurant in Spain being marinated in milk, then grilled. Whilst we normally cut these to a thickness of about 5cm we can cut them as thick as you like, whereby you end up with a flat square piece of meat. Slow pot roast with any combination of vegetables.

Jacobs Ladder Ribs are left whole with the meat in between and with the bones cut to approx. 5cm (2″) in length. Cook long and slow! The meat will just fall off the bone.

Also marvellous for beef stock and soups

Price per kg:£9/kg

Sold in approx. 300 - 400g packs

To coin a well known phrase, we reckon you really will be able to 'taste the difference' when you cook our mince

Finely double minced with a 15% fat ratio.

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To coin a well known phrase, we reckon you really will be able to 'taste the difference' when you cook our mince

Finely double minced with a 5% fat ratio, this provides an ideal base for bolognaise, cottage pie, lasagne and we used it recently for mousaka, which was delicious.

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A group of several lean muscles which give it a curiously pleated texture. 

Sold in packs approx. 300g

One of its classic uses is in Cornish Pasties

Sold in packs approx. 500g

Sold in packs approx. 500g

It is what it says on the tin! A round piece of muscle that is deliciously rich and gelatinous after long slow cooking.

Sold in packs approx. 500g

It's one of the cuts of beef which is enjoying a resurgence in popularity and we know why, but remember there are only two per animal!

Cut to manageable 10 - 14 cm lengths these bones will add a whole new dimension of flavour when you roast them alongside your Beef Joint.

Use these to add life to your cooking, giving you a great depth of flavour. Also marvellous for beef stock and soups.

Slow moist cooking transforms the oxtail into a delicious and distinctively flavoursome casserole or soup.

We supply it as a whole tail, separated into pieces or if you'd like smaller quantities please let us know.

Sold as approx. 800 - 900g