Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“These two steaks were nowhere near the quality that we have previously had from Swaledale. There was quite a lot of inedible gristle in each steak. The other two are currently in the freezer, hopefully they’ll be of a better quality.”
“These rib eye steaks were smaller in diameter, but nice and thick - just the way I like them. Really well-marbled. Cooked on charcoal, with a perfect crust, melting fat and pink right through the middle - delicious!”
