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 £15.00
Bone-in Shin
Generously rich meat for slow cooking on the bone

£13.85
Brisket Bone-in
Cut from the breast, a fantastic and flavourful braising cut

£20.80
Brisket Flat
Left fat on and ready to smoke -

£24.70
Brisket Point End
Left untrimmed, perfect for smoking

£24.70
Chuck Roast
A fantastic pot roasting joint to share, consistently marbled

from £16.00
Diced Chuck
Cut from the shoulder with plenty of marbling

£5.50
Feather Blade
From the shoulder, a rich slow cooking joint

£22.40
Marrow
The rich, but perfect accompaniment to steak

from £2.30
Onglet
A strong, offally skirt steak with bags of flavour

from £9.00
Ox Cheeks
The most used muscle with the most flavour

£16.00
Ox Kidney
Staple ingredient for steak and kidney pie

£4.50
Oxtail
Full of flavour and perfect for braising

£16.00
Packer Cut Brisket
The whole, untrimmed packer cut ready for smoking

£49.40
Pickled Brisket
Brined brisket ready to make into salt beef.

from £16.65
Rolled Shin
Boneless and rolled shin, perfect for Winter casseroles

£11.80
Short Ribs
A popular US style cut for braising and smoking

from £11.55
Sliced Chuck
Cut from the shoulder with plenty of marbling

£5.50
Tri Tip
A versatile cut taken from the bottom sirloin

£10.00