Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Had never heard of this cut until a year ago or so when I happened across a video online on Cooking With Shotgun Red... it looked delicious. Now that I have tried it I must say - it is completely divine!! Cooks easily, once the final silver skin and sinew are removed. I've always had issues eating meat without cutting out the fat first but now I leave all the fat in as it melts away. I have stopped buying Fillet and Sirloin, they simply don't come close to this "cheap" cut.”
