Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Fabulously priced and incredibly tasty. My wife grilled it to medium rare on a caste iron skillet and served it simply with baked vegetables and an incredible tarragon sauce . Onglet is as described very slightly chewy but when cooked well it’s flavoursome and really tender. The quality shone out for us and we will now use this cut more often, we had previously stuck with bavette. Resting is imperative and we drank a good Aussie Shiraz which compliments it incredibly well”
