Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“One of my favourite cuts from Swaledale. Lovely flavour but not as aged as my previous purchases. They had a golden, almost butter like edging of fat, this piece didn't. And whilst delicious, this piece didn't knock me out like the other.”
“Fabulous. Brushed with oil. [Medium rare] Cooked on a high heat in a hot, dry pan 3 minutes one side, 2 minutes the other with added butter, thyme and a crushed garlic clove. Rested for 5 minutes in a warm place. Melts in the mouth.”
“Absolutely delicious piece of meat, aged to perfection and so tender, used to think meat had to be on the bone to be this good but don’t see how it can be bettered.”
