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. The vast majority of our beef comes from our own herd of Ruby Red cattle, who graze on the banks of the River Clyst. A native Devon breed, the Reds grow slowly and naturally, taking their time to reach full maturity - producing something a little bit special.