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Braising Beef Cut of the Week
Our Braising Cut of the Week makes the most of our incredible sides of beef, helping our butchers balance carcass and bring you the best grass-fed beef at better value than similar cuts on site. It's a brilliant way of getting a delicious cut for slow braising while working with the best of the carcass. All of these suit cooking, covered, for three to five hours until they are fork tender.
Serves 4-5
Subscription price
Regular price
Braising Beef Cut of the Week
Subscription price
Regular price
Order today and get it Friday 28th of March.
You can pick a later date at checkout.
Our Braising Cut of the Week makes the most of our incredible sides of beef, helping our butchers balance carcass and bring you the best grass-fed beef at better value than similar cuts on site. It's a brilliant way of getting a delicious cut for slow braising while working with the best of the carcass. All of these suit cooking, covered, for three to five hours until they are fork tender.
Each week, your cut will vary based on what our butchers have on hand, but will include one of the following to serve five to six people in a braised dish:
• Boned & Rolled Brisket (1.5kg)
• Beef Osso Bucco (1.5kg)
• Boned & Rolled Salt-Aged Rib Cap (1.2kg)
• Featherblade (1.2kg)
At Field & Flower, we strive to bring you the best of British beef. To us, this means sourcing heritage and native breeds, reared in traditional, extensive farming systems from a network of the best independent farmers in England. All of this takes time, and our beef is allowed to grow slower for longer, spending at least two seasons at grass and fed on a natural diet.
Beef (100%).
For allergens see ingredients in BOLD.