Head & Neck.
Often overlooked, the head and neck are home to some of the most richly flavoured cuts on the animal.
From tender slow-cooked cheek and tongue to deeply flavoured neck cuts, these are ingredients that reward time, careful cooking and a willingness to enjoy more of the whole animal.
EATING NOSE TO TAIL
Better appreciation of exceptional beef.
For us, good beef is about valuing the whole animal — not just the familiar steaks and roasting joints. Every cut has its place, from richly flavoured slow-cooking cuts to offal, bones and everything in between.
Eating nose to tail means making the most of what each animal gives us, reducing unnecessary waste and rediscovering cuts that have been enjoyed for generations. Some need a little more time or a different way of cooking, but that’s often where some of the best flavour is found.