Cut From the shoulder, the chuck is the perfect choice for stewing and making pies and casseroles. With its abundance of flavour and relatively short cooking time we really would recommend this braising steak for your hearty cold-weather meals, especially if you don’t like your beef too lean.
Cut from the rib and packed full of flavour the ribeye has long been the ‘butchers’ choice of steak. The great full flavour that comes from the marbling running through the steak also ensures that the steak is tender and moist. Matured on the bone for 28 days these are not to be missed.