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 meat arrived on time in an insulated box, well packaged with ice packs. As for the meat. A large piece of rolled rib of beef, with a generous layer of fat. After an initial blast of heat I cooked slow at 135 degrees until 61 degrees inside. A beautifully tender and tasty rare to medium joint, with a lovely flavour, reminiscent of days of old. Which everyone enjoyed.”
“I have not cooked the ribs yet but they look just a treat a nice covering of fat and marbling I am looking forward to having the ribs for a big family dinner”
