Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“This is such a good cut of meat for slow cooking. The fat melts away and the meat is tasty and meltingly tender. I cut it in chunks and rolled it in flour the fried it briefly then slow cooked it in the oven with a can of Guinness and leeks, carrot and onions. Delicious!”
“Best steak I've eaten in my life! The lean part is soft and delicate, and some firmness and more chewy with the fatty part. I was amazed in my experience and grateful. Thank you!”
Hi Leonard,
Thank you so much for your feedback - we love this steak and think also. It is not very well known which is a shame as it has a lot of flavour and a great texture.
Best regards,
Jorge
“Tougher than expected. Cooked on Cast Iron Skillet for a few minutes either Side using dash of Olive Oil, served up with Mushrooms and Maris Piper Fries done in Air Fryer.”
Hi Daniel,
Thanks for taking the time to leave an honest review. I think with this steak and all the secondary or 'artisan' steaks, it's crucial to cook them medium rare - any less or more than this and the result can be tougher than desired. Our cooking advice on the product page should help in this regard.
Thanks again and best regards,
Jorge
