Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“The Bavette steaks are mouth-wateringly soft and delicious. I marinaded it in a lemon, basil and garlic marinade overnight, cooked on both sides in a pan on high heat for 4 minutes either side, then covered and let it rest for 10 minutes. Served with pommes dauphinoise and mixed salad. My French dinner guest was very impressed!”
