A hearty, tasty roasting joint which is beautifully tender when slow cooked. A hindquarter cut found to the inside of the top of the leg - the cut of the knife is what separates this joint from being rump steak, it sits close to the topside and rump and shares some characteristics with those joints. 

Our Master Butchers, Phillip and Alastair, are experts in sourcing and hand selecting the finest quality, locally reared meat. You'll see our own Ruby Red cattle grazing on the banks of the River Clyst - a native Devon breed producing the highest quality beef. The Reds are a slower growing breed & they take time to grow to their natural maturity - producing something a little bit special.