Our native breed beef is carefully hand selected at Market for us by our buyer who we work closely with. We look for size and for a good covering of fat for flavour. Our prime cuts are matured on the bone for at least three weeks; the result is a meat that will melt in your mouth with a kind of flavour you just don’t get from wet aged beef. Each cut is prepared by our specialist butchers, ensuring care and quality in every cut.
Gold Award winner at this year’s Q Guild of Butchers Smithfield Competition – Tender Chuck or Brisket from native breed British Beef in a BBQ rub with Jim Beam® Bourbon Sauce. Cooked nice and slow on a low heat, this tender joint will simply fall apart.
How to cook Pulled Beef
Cook from room temperature. Roast the Joint in a deep tray and cover with foil, adding a little water and make sure all juice and sauce is out of vacuum bag. Cook in centre of oven at 100°C for 8 hours or at 140°C, Gas Mark 1 for 4 hours. Half an hour before ending, remove foil and shred meat and mix well with juices and sauce. Recover and place back in the oven. Allow to rest before serving.