Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“did not have a clue how to cook this,so just roasted it ,meat lovely next time will render down fat a bit more its was lush does not need a lot of cooking”
“We've tried a lot of picanha (family is part Brazilian) over the years, mainly Irish or Argentine cattle. It is rare to find an English butcher doing this cut. Over last summer we tried picanha from 5 outlets mailorder.
This one was the best. The fat was thick and yellow, the meat heavily marbled and deep red, and neatly butchered with no lining to trim away.
After a small issue with the wrong cut being sent, Swaledale sent out the correct typical triangular cut (around 0.8kg) the next day as a replacement, so customer service was superb.
The fat was scored and the cut was covered in rock salt, put on charcoal BBQ at 150 for 20 mins indirect, then cranked up the heat for direct cooling until integral meat temp hit 135. It was well rested and the knife just fell through the meat.
We will be back for more.”
