Braising steak is cut from the fore quarter and forms the staple of all manner of slow cook recipes – braised in stock with shallots this is a lovely hearty meal whatever the time of year.
We get our beef from organic beef Shorthorns or organic Hereford cattle raised at Gazegill Farm in Cliteroe, two breeds that convert beautiful wild grasses into stunning beef. The farm has a number of traditional and indigenous breeds which better suit their low input, low impact attitude to agriculture. Their organic beef is grass fed on the upland pastures of Pennine Lancashire and North Yorkshire, a fantastic mix of herbs gives the beef a unique flavour and being grass fed they naturally contain more omega 3 fatty acids and of course flavour. Slowly and naturally grown on grass rather than concentrate fed the flavour is worlds apart from the quick grown and protein raised alternative.