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.
100% Yorkshire sourced beef.
Store in cool dry place, between 0 - 5°C.
Thank you, we will be in touch.