Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“We really enjoyed the Steak - I put it in the oven for 3 hours at 55c then panfried it in butter, oil and thyme for 3 mins per side on a very hot heat.
Got to say one of the best steaks I have ever had and enough for 3 of us.
I honestly can't wait to buy another one.
Thanks v much
Craig Fantarrow”
“Our first Cote de Boeuf from Swaledale Butchers to replace turkey for Christmas day lunch
Slow-cooked to a Tom Kerridge recipe (3 hours at 55°C then 4 minutes each side in a smoking hot pan, core temperature via meat thermometer, to be 50°-60°C for medium-rare).
Exceptional result. Meat was so very tender and tasty.
Tip. Make sure the meat is at room temperature when cooking is started. Suggest at least two hours.
We would have liked to have known the farm that produced the beef, out of interest.”
