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 was excellent and well prepared. Cooked as recommended on a kamado for about six and a half hours, with very good results. I've docked a star because Swaledale wildly overestimated how many people each shin would feed - the site said each feeds 8-10 "hungry humans", but we had 10 people, cooked two, finished them both and would have made a decent dent in a third.”
“This was my first beef shin but definitely not the last. Cooked in a simple stew with carrots, mushrooms, red wine, and stock. Incredibly rich and full of flavour.”
