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 also a wonderful steak. Always best to follow the top notch chefs' advice and rest for a few minutes and the accompianments are then your own. Goes very well with dauphinois potatoes and a selection of seasonal veg. Delish as Rick Stein would say.”
“I am a retired Restaurateur having been classically trained chef des cuisines and worked as such in fifteen countries. This meat as supplied by Swaledale was well matured and nicely butchered. It was reasonable thickness - +- 2 centimetres. When pan fried(follow the advice within the explanation) with garlic and fresh Thyme with a mix of butter and arbequina olive oil it behaved itself in the pan and on the plate. If you like your steak well done this cut is not for you. It is best cooked no more than medium and it does NEED RESTING. * AN ODD NOTE: I was once told by a customer that he judged a restaurant by how hot the plates were when he was served his meat! And the food? I thought….
Damit ….. let it rest………”
