Autumn in the Butchery: Game & Braising Cuts

As the days grow cooler and the evenings draw in, it’s time for a slower style of cooking. 

Our butchery counter is home to several fantastic cuts that produce succulent, melt-in-your-mouth dishes when cooked low and slow.

Wild Venison

First up is wild venison from Sevenoaks - the most sustainable meat to eat, thanks to it having no natural predators and a growing population. Lean, rich, and full of character, it's spectacular whether roasted as a prime joint or slow-cooked in a hearty casserole. Try slow cooking it with wild mushrooms and apple in this fantastic stew recipe!

Braising Beef

For a classic, deeply savoury flavour, nothing beats our beef braising selection (including chuck roast, shin, diced beef and brisket). These cuts are perfect for slow cooking, creating the ultimate comfort food. Want some inspiration? You’ll love our slow-cooked beef chuck roll recipe here.

Braising Lamb

For those who prefer a slightly sweeter taste, we have braising cuts of lamb from local farmer Al Palmer - who farms only 4 miles away from us in Shottenden. Neck fillets, scrag and shanks are all incredibly tender when cooked low and slow, while still holding their unique flavour. 

& There's More

The game season is only just beginning too... Keep an eye on the counter for pheasant, pigeon and partridge - all coming soon!

Have some questions? Come and visit us in-store. Our butchery team love to chat about cooking and can help you find the perfect cut for your dish.