Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Couldn’t get ox cheeks from my regular butcher which was why I placed the order. Amazing quality and big pieces of meat. Well worth the price. Used in a slow cook Italian Ragu - guests were blown away!”
“We marinaded a cheek in pale ale and coffee, with garlic and a few herbs. It was cooked sous vide for 20hrs at 80°C, then sliced and quickly seared in a hot frying pan. It was utterly delicious - tender and so succulent. Definitely restaurant quality!”
“Used to make goulash, cooked in a pressure cooker for an hour. Absolutely delicious and a really good option for a cheaper cut with excellent flavour.”
