Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Never cooked this cut of steak before but will definitely do so again. I marinaded overnight (in whisky and olive oil) and then cooked it on the griddle. It cooked beautifully and was very tender, tasty and zero waste. Full marks.”
“The sun came out! So we defrosted a pack of 2 flat iron steaks, seasoned with salt, put them on a hot BBQ for 2 + 2 + 2 minutes. Let them rest. Served with grilled veg. Tender and tasty, outstanding meat.”
