Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Delicious, flavoursome meat, our favourite cut. We heat the BBQ to high, put a little oil on the steak, break up a beef OXO cube and give the steak a light dusting: the OXO caramelises and enhances the flavour of the steak. Sear 4 mins each side, rest for 8, slice, and enjoy!”
“We cooked in our sous vide then seared with herb butter - was super tender and delicious. This may have ruined restaurant steak for me as it’s better at home!”
“Cut down the middle and BBQd over wood, it was absolutely perfect, an outstanding cut of meat, deep deep red in colour, intensely 'meaty' with a hint minerality and liver on the finish.”
