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.

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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.