Description
Taken from the brisket, chuck, plat or rib areas of the cattle, this cut consists of a small portion of the rib bone to preserve its rich flavour. Prised for slow cooking, this cut is also perfect for braising, stewing or sous-vide and barbeques. It is also a perfect idea for a comforting winter meal. Braised and slowly cooked, it is guaranteed to maintain great tenderness and flavour.
