This beef comes from the herd of Sussex cows raised in harmony with their surrounding countryside at Park Farm in Kent, grazing on grass pastures during the summer months and on home-grown forage once winter sets in.
This inexpensive cut is a hard worked muscle so suits long, slow cooking. Be patient, in return you will be reward you with a rich, unctuous dish that's full of deep flavour.
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 5 days
Fry the steaks over a medium-high heat for a couple of minutes on each side or until nicely browned, then transfer to an oven proof dish depending on the recipe.
Andy Clarke believes in low-intensity farming, rearing his herd of Sussex cows and Romney sheep on traditional grasses – a slow