Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“We've used sooooo many producers now and these are hands down the best. Well marbled, predictable cooking and minimal intervention for impeccable taste. Cannot compliment these steaks enough,”
“A delicious, tender and full of flavour cut of meat.
I usually pan fry it in beef tallow high and quick, then leave to rest for a while before enjoying.”
“The bavette steaks were delicious, tender and full of flavour. I seared them in a very hot pan for about 4 or 5 minutes in total (using a cast iron steak press to ensure good contact and thus very good caramelisation) and then rested them a further 10 - 15 minutes. They were then sliced across the grain and served with chimichurri, plus chips (tossed with salt and finely chopped rosemary) and a green salad and much enjoyed by everyone. Yum!
I will definitely buy these again.”
