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. 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.