Braise - Beef Cuts - Beef - Our Meat

Braising and casseroling cuts for those times when only a stew will do. Patience is key, but the rewards are sweet. Hand cut to order, dry-aged for a minimum of 28 days.

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Bavette
Skirt steak with a strong flavour

From £18.00
Bone-in Shin
Generously rich meat for slow cooking on the bone

£16.00
Brisket Bone-in
Cut from the breast, a fantastic and flavourful braising cut

From £13.20
Brisket Flat
Left fat on and ready to smoke -

From £17.00
Brisket Point End
Left untrimmed, perfect for smoking

From £16.00
Chuck Roast
A fantastic pot roasting joint to share, consistently marbled

From £36.00
Diced Chuck
Cut from the shoulder with plenty of marbling

£7.00
Feather Blade
From the shoulder, a rich slow cooking joint

£30.00
Marrow
The rich, but perfect accompaniment to steak

From £3.85
Onglet
A strong, offally skirt steak with bags of flavour

From £12.00
Ox Cheeks
The most used muscle with the most flavour

£30.00
Ox Kidney
Staple ingredient for steak and kidney pie

£6.60
Oxtail
Full of flavour and perfect for braising

£19.80
Packer Cut Brisket
The whole, untrimmed packer cut ready for smoking

£60.00
Pickled Brisket
Brined brisket ready to make into salt beef.

From £42.00
Rolled Shin
Boneless and rolled shin, perfect for Winter casseroles

£20.00
Short Ribs
A popular US style cut for braising and smoking

From £15.40
Sliced Chuck
Cut from the shoulder with plenty of marbling

£6.60
Tri Tip
A versatile cut taken from the bottom sirloin

£11.00