Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Was ok however had to remove over 1kg of fat I know this was always going to be a fattier cut but not over 25%. What meat was left we smoked for 9 hours and fair to say it was quite delicious”
“Cooked the 4KG brisket yesterday and I can honestly say it was the best I’ve had in a while. Marbling is high for a grass fed brisket and the results were really tender, juicy meat.”
