Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Brisket has long been a favourite joint, and long ago when living in Cornwall, it was the meat of choice for the traditional pasty makers, so I was well aware of how tasty it can be. Slow cooked, it's hard to beat and whether sliced and served for Sunday Lunch or shredded and used in a traditional Ragu, you know it's going to be the outstanding part of any meal. Everybody wants to pinch a little when it's being sliced and served so be sure to order a decent size piece.”
“Ive never cooked brisket before but have had it at my mothers. So this was my first try!. Wow! very flavorful juicy meat. I slow cooked for 8 hours. Perfect!. Highly recommend!. Taste is beautiful. You can tell this is high quality beef.”
“Marinated overnight in a red wine (and lots of other things) cooked in the oven in a pot half full with chicken stock, onion, celery, carrots and turnip. Turned halfway through 5 hours in the oven. Perfect.”
