Braising Beef Cut of the Week

Our Braising Cut of the Week makes the most of our incredible sides of beef, helping our butchers balance carcass and bring you the best grass-fed beef at better value than similar cuts on site. It's a brilliant way of getting a delicious cut for slow braising while working with the best of the carcass. All of these suit cooking, covered, for three to five hours until they are fork tender.Each week, your cut will vary based on what our butchers have on hand, but will include one of the following to serve five to six people in a braised dish:• Boned & Rolled Chuck Roast (1.2kg)• Beef Osso Bucco (1.25kg)• Boned & Rolled Salt-Aged Rib Cap (1.2kg)• Featherblade (1.1kg)At Field & Flower, we strive to bring you the best of British beef. To us, this means sourcing heritage and native breeds, reared in traditional, extensive farming systems from a network of the best independent farmers in England. All of this takes time, and our beef is allowed to grow slower for longer, spending at least two