Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“2 steaks in a sealed pouch, each solid and chunky. Some streaking of fat can be seen - which normally puts me off a bit - but I know that with slow and low cooking they will disappear and flavour the meat.
Surrounded by beef stock and onions with some carrots, 1.5 hours at about 160 C, the steaks are about the best and most tender beef I and my guests have ever eaten!”
