Rolled Brisket

We source our Beef from local farmer William Purdon from Stravenhouse Farm in Law Village, ensuring only the best local produce is selected. We ensure our Beef cattle are strictly grass fed and reared on rich green fields to develop natural marbling and intense flavour.

As a matter of principle we keep food miles to a minimum between ‘Field and Fork’ to ensure optimum welfare.

We then hang our Beef for a minimum of 21 days in our Dry Chill alongside Himalayan Rock Salts which enables the muscles to relax, darken, and lose excess moisture.

The result is outstanding Beef, every time.

Best frying over medium heat, 2 minutes on each side to achieve fine searing.
Then place into an oven at 180/GAS 4.

Cooking times dependant on weight.

Cook for longer if Medium/Well is desired.

*All Raw Meat products should be cooked thoroughly until they are piping hot*