Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Probably the best ribeye nonwagyu that I've ever tasted.
More than enough for two people if you have some roasted vegetables or chips on the side.
The cut was amazingly marbled, with enough fat to render and give a charcoaled nutty flavour.
Cooked on a hot grill until Xseared all over and followed in the oven until medium rare. Perfect thickness for outer Maillard reaction while keeping the centre pink. It melts in your mouth.”
