A well flavoured cut from the leg which is great for tasty stews and casseroles. This cut comes from working muscle, meaning it is a tough cut of meat; making it perfect for slow cooking where it becomes tender.

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.