Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Our last order was for cote de beouf and it was worth every penny. Just salt and pepper, sear both sides and in the over for 20 to 40 minutes covered in foil soft succulent and juicy. One piece is more than enough for 2 people with some left over. We hope to make this a regular treat.”
“Delicious and so easy to cook well.
After patting dry, resting and seasoning I cooked in the oven until the internal temp was 45-50’C then left to rest for 10 mins before searing for 2 mins on each side and the fat. The result was a nice rare centre with a good crust. It made a tender, flavoursome roast that fed 3 of us comfortably. I can’t wait to order it again.”
“I have never cooked cote de boeuf before but I can honestly say my husband and I think it was one of the best cuts of melt in the mouth steaks ever. I reversed seared the meat after cooking in the simmering oven of my aga for 2 hours 30 mins
Seasoned with loads of salt then fried for 4 mins per side in frothy hot butter and a little oil
Wow wow wow even the fat was delicious and soft and buttery
It could have easily fed 4 people
We have plenty left for tomorrow
Being a very recent customer to this company I am working my way through trying different cuts of meats and sausages
Because of the impressive quality I have ordered a cockerel instead of the usual turkey as well as some other meats”
