Diced Braising Steak pork-joints sporting two runny fried eggs

sporting two runny fried eggs and a punchy brown sauce

Raised on the grasslands of the Yorkshire Dales and naturally matured over two years

once the fat has been skimmed from the roasting tray juices

Not only whole chickens can be cooked over charcoal like this but large cuts such as legs of lamb

Diced Braising Steak pork-joints sporting two runny fried eggsDiced Braising Steak Heritage Breed, Grass Fed & Ideal for Slow Cooking Our hand diced braising steak is cut from the chuck, a flavour rich and well used section of the forequarter. Prepared from heritage breed cattle reared on small, sustainable farms across the Yorkshire Dales, this slow grown, grass fed beef delivers exceptional depth of flavour. Matured on the bone for over 28 days, the meat offers rich marbling, balanced fat content and a melt in