Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“The onglet was outstanding – deep, savoury flavour with that signature richness you only get from proper beef. Cooked quickly in a hot pan and rested well, it was tender and full of character. A real butcher’s cut that delivers far more flavour than its price suggests.”
“I tried the onglet steak the other day , I must say they very good indeed , I sealed them in pan first with onions & mushrooms in beef tallow , then let them rest for 20 mins then cooked the steak in the air fryer with some beef fat coated chucky chips.
Then sliced the steak up & then put it a sandwich with the onions & mushrooms with squeeze of spicy vegan mayo.”
“A very nice steak. Surprisingly tender. I cooked it as suggested in the cooking advice on the web site and it was just right. Really goodvalue much cheaper than fillet steak.”
