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 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.”
“Absolutely delicious - dried, seasoned, flashed in a very hot skillet for a few minutes each side and then wrapped in foil for twenty minutes, dinner was perfect steak frites.”
“Not had skirt steak before so it was a different texture to the usual rump or sirloin. It was very tender, had no gristle or fat and fried well in the pan. Only complaint was from the dog as there was nothing left on the plate for her.”
