Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“I like the quality of the beef overall. However, I believe too much fat was trimmed which meant some parts of the beef was dry even after reaching internal temperature of 202 degrees Fahrenheit (94 Celsius) followed by over 4 hours of resting.”
“This was by far the best brisket I've cooked. It was very nicely prepared and only required minimal trimming. I dry brined it overnight, slathered it in a chilli sauce the next morning to help bind a lot of coarsely ground black pepper before cooking it on my Kamado for 7 hours at 135 degC adding chunks of apple wood every 20 mins or so. After resting for 2 hours, the flat was fall-apart melt in the mouth and the point was fall-apart with slightly more bite. Truly amazing and I'll definitely buy again.”
“Just wonderful - made Texas Style brisket (as per the Meat Church recipe) and smoked it low and slow on a big green egg for 12 hours, wrapped and back in for 4 more hours, then rested for 2 hours. The results were stunning and like nothing we’ve ever tasted before, and I used to live in Texas!”
“Had the 4kg smoking brisket. Smoked it for nearly 10 hours on my Webber Summit over charcoal and oak. Wrapped it with brown paper during smoking after 7 hours. It's the best brisket I've ever had. The taste obviously, the texture, the marbling, it was all perfect.”
