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Braising Steak

Best cuts that suit long, slow cooking such as chuck, skirt, leg and flank – all hardworking muscles that need long, slow cooking to create stews and casseroles with mouth-wateringly rich meaty flavours and tender succulent meat.

All our beef cuts are aged to a minimum of 21 days but aimed to serve at 28. 

Supplied by Mick’s Beef based at North Newbald in the Yorkshire Wolds.


Storage & Preperation
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100% Yorkshire sourced beef.

Store in cool dry place, between 0 - 5°C.


Thank you, we will be in touch.

Orders & Enquiries: 01430 422263


Braising Steak
(13.00 per kg)
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