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Wagyu X Braising Steak


Taken from the chuck (or fore quarter) our grass-fed and dry aged braising steak is best for low and slow cooking. When braised, the meat becomes tender and will give casseroles, homemade pies and curries a wonderfully deep, beefy flavour.

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Our Wagyu X cattle are grass-fed and reared on our Bruton farm. For depth of flavour, our beef is dry-aged for a minimum of 28 days.

  • 500g
  • REARED in Britain
  • EXPERTLY PREPARED in our butchery.

Delivery information

We deliver nationwide. To guarantee Saturday delivery, orders should be placed by midnight on the preceding Thursday. Our chilled and frozen items are packed using ice packs and environmentally friendly Woolcool.

Cooking Tips

Remove from the fridge 1 hour before cooking. Sear the steaks in a hot pan for 1-2 minutes on each side. Add to slow cooker, or casserole dish in the oven, with stock, your preferred herbs and a little bit of wine. Cook on low-medium heat for 3-6 hours until the meat is tender.

Storage Instructions

Keep refrigerated once delivered and consume by the use-by date. If frozen before expiry, our meats can be frozen and used within three months. Defrost fully before use. Do not re-freeze.

from our farm

Our award-winning and 100% British beef and lamb are reared on our 1000 acre farm in Somerset, which backs directly onto the FARM SHOP Somerset, and other local, like-minded farms.

Our livestock is made up of Hereford, Aberdeen Angus and Wagyu cattle, and Mule and Exlana sheep.