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finished over the hot coals and brushed with the cooking liquor
combining the talent and knowledge of the wonderful folk at som saa with the sausage-making expertise of our butchery team
Some of the top smoking restaurants we supply advocate wrapping the beef in greaseproof paper once an initial ‘bark’ has formed
slow smoking over a low temperature
this box is perfect for planning several midweek meals
Braising Steak coronation finished over the hot coalsBraising Steak from Heritage Breed Chuck Braising steak, as the name suggests, is ideal for long, slow cooking methods that coax out flavour and tenderness. Naturally lean and rich in connective tissue, it is cut from the chuck section of the forequarter, a hardworking muscle group that delivers deep, savoury character when cooked gently. Also known as casserole steak, this versatile cut forms the foundation of many comforting dishes: think slow
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