This aged, beef cut has a unique taste and is perfect for a slow cooking, ideal for a cold winters day. You can have it either diced or left whole. Please select your preference in the drop down.

Butchers Tip

Whatever you do, don’t just add raw meat to broth and expect it to make a stew. Also, when browning, don’t stop at lightly browning the cubes. Searing the meat is an essential step for making a great beef stew. This is where the stew really starts to build its deep, rich flavour.