Slow roasting beef, using the shoulder from the fore quarter this makes a beautiful joint of beef that when cooked for 4 to 5 hours on low will just melt in your mouth., All of our Beef is hung and dry aged for 28 days in our Himalayan Salt Chambers to intensify the flavor, taking it above and beyond what you'd find at your average supermarket butcher.
Slow roasting beef, using the shoulder from the fore quarter this makes a beautiful joint of beef that when cooked for 4 to 5 hours on low will just melt in your mouth., All of our Beef is hung and dry aged for 28 days in our Himalayan Salt Chambers to intensify the flavor, taking it above and beyond what you'd find at your average supermarket butcher.
