Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
Hi there,
Thanks for taking the time to leave a review. Jacob’s Ladder is cut from the brisket, an area of the carcass which naturally carries some fat, something we believe can be an advantage for many dishes.
If you would prefer a leaner option to slow cook, some cuts we would suggest considering are Diced Beef Shin, Braising Steak, Ox Cheek and Beef Ossobuco.
I hope this helps.
Best regards,
Jorge
