This aged, hand tied Beef cut is the ultimate slow pot roasting joint. Pop it in the oven or slow cooker and leave on all day.

Butchers Tip

Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender. To get the maximum flavour and texture make sure you cook it slowly. Perfect for pulled beef sandwiches.