Brisket steak
The chunk of meat from the cow's breast or lower chest is used to make brisket, a roasting joint of beef. Given that it serves as the animal's foundation, it contains a substantial amount of muscle. The flesh becomes less soft as a result, but it also becomes incredibly flavorful. It should be cooked gently, much like a pork shoulder. You will receive a rich, flavorful, flavorful meat with a delicate, melty texture as payment. This would make a lovely centrepiece for a special Sunday roast or dinner gathering.
Our Cattle
We find the breeds that are ideal for the season and most sustainable. Our grass-fed, pastured cows enjoy peaceful lives in the beautiful British countryside. We support and encourage an ethical and sustainable approach to meat consumption by collaborating with local farmers and producers. By doing this, animal stress is minimised and food miles are minimised.
Freezing Information
We vacuum pack our beef to keep the meat fresh for longer. This also means it is suitable for home freezing, just make sure you defrost it properly. The easiest way is to pop it in the fridge overnight.
Our Butchers
We work with master butchers who make sure our steak is precisely matured in the optimal conditions since even the best meat still needs expert preparation. We never cut corners, and our emphasis on using these techniques is essential to upholding the standard of quality you have come to expect.