A different view of these 100% grass fed Dexter Top bits (Topside/Silverside, Thick Flank and shin) after the long roasting (fore-rib, sirloin, fillet and rump) removed in a piece for dry ageing with @tandgwholesalemeats .
They are hung as sides on these chains and the Chuck and long roasting cut (and sawed) off.
Lots of flavourful cuts in these parts and in this time of the year start to come into their own. Shin discs with marrow bone for Osso bucco (from these here) will be coming on sale in 2 weeks when aged a bit more.
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