Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Ribeyes ate beautifully; really beefy, rich flavour. Pan-fried in their own fat with rosemary, garlic and a knob of butter. Rested for 15 mins before thinly slicing and scoffing with wholegrain mustard...”
