Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Smoked low and slow until stalled and wrapped until probe tender. It came out quite dry and stringy. Also the meat had quite a smell, so probably not the freshest this time.”
“Satisfied with quality of the ox chee tasted fantastic cooked slow for 6 hours, however disappointed with the description there is no way it would feed 6-8 hungry people it was barely enough 4 people.”
