Diced Braising Steak pork-joints Raised on the grasslands of

Raised on the grasslands of the Yorkshire Dales and naturally matured over two years

white wine and oregano and serve with a riz au pilaf

once the fat has been skimmed from the roasting tray juices

Not only whole chickens can be cooked over charcoal like this but large cuts such as legs of lamb

Diced Braising Steak pork-joints Raised on the grasslands ofDiced Braising Steak Heritage Breed, Grass Fed & Ideal for Slow Cooking Our hand diced braising steak is cut from the chuck, a flavour rich and well used section of the forequarter. Prepared from heritage breed cattle reared on small, sustainable farms across the Yorkshire Dales, this slow grown, grass fed beef delivers exceptional depth of flavour. Matured on the bone for over 28 days, the meat offers rich marbling, balanced fat content and a melt in