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Beef Braising
Our beef is farmed in a way that respects the ancient forest environment in which the farm finds itself.
The Sussex cattle are raised traditionally and non-intensively on the permanent pastures within the which make them ideally suited to slow maturity. The cattle feed on grass when they are outside, and during the winter months they live off hay that the farm has produced on the farm. Aside from the farming practices the meat is also butchered on the farm meaning we have complete transparency over this process too.
We hang our beef longer than the supermarkets. Reducing moisture content which concentrates the flavours making our meat taste richer and more intense.
Our beef braising (also known as stewing or diced) is a rich hearty cut from the cow’s shoulder area that becomes meltingly tender when gently braised. It’s perfect for stews, casseroles and slow cooking.
Why frozen?
We work with whole carcasses, ensuring nothing goes to waste. Freezing allows us to preserve quality, and manage supply more carefully. Rather than operating on a model where fresh stock risks being left unsold, we freeze cuts and offer them later without compromising on quality. This helps us maintain a consistent range even when demand for certain cuts varies. We believe it’s a responsible and sustainable way of tackling unnecessary waste, preserving nutritional value, and providing high quality products.
| Frozen | Yes |
|---|---|
| Weight | 400g – 500g |
| Allergens | None |
