Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Proper brisket has a unique smell as it slowly cooks, and this did not disappoint. Also, it is so good to see it expertly tied with strong, old-fashioned string, as opposed to the elastic rings used in supermarkets which break if you try to achieve a maillard crust. Special thanks for this because I know how hard it is on the butcher's fingers.”
“Delicious slow-cooked in wine with star anise, woody herbs, garlic and lots of onions and carrots, your beef brisket graced our Boxing Day lunch table and was a huge hit with everybody. Thankfully there was enough left to make a few sarnies the next day!”
