Flank & Skirt.
Often overlooked in favour of the better-known steaks, flank and skirt are some of the most flavoursome cuts on the animal.
With their distinctive texture and deep beef flavour, they’re brilliant cooked hot and fast, rested well and sliced generously across the grain.
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.