Braising steak carries extra intermuscular fat, whilst being slow cooked in stews or chillies etc will break down and leave you with an extra tender piece of beef and plenty of flavour.. 

All of our Beef is hung and dry aged for 28 days in our Himalayan Salt Chambers to intensify the flavour and all of our Steaks are hand cut according to classic british butchery standards, taking it above and beyond what you'd find at your average supermarket butcher.