Description

Cut from the hindquarter, this is a great value for money roasting joint. Our beef is dry-aged for a minimum of 30 days, which intensifies the flavour even further.

Our grass-fed heritage Sussex breed, slow-reared beef comes directly from our own local farm to our small private abattoir. Provenance, sustainability and ethical farming/butchery doesn’t get better than that! If we do have to keep up with demand by buying extra beef cuts we source from ethical British farms, and as locally as possible.