Rolled Beef Chuck Joint

Bearing a striking resemblance to ribeye, you might not be surprised to learn the two cuts come from the same muscle. However, this end of Longissimus Dorsi extends into the shoulder giving it a lot more work to do in the lifespan of the animal. This makes it perfectly suited to a slower cook. 

Our Beef is sourced from small, regenerative British farms and hung to dry age for a minimum of 28 days.