Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Massive heart, so excellent value for money, in fact probably the best value meat per portion on the website! Also one of the most delicious, if you've never tried heart I can highly recommend it, as long as you can get past the fact you do need to do a bit of "dissection". It tastes nothing like other offal, very meaty.
One tip I'd highly recommend is to trim the fat then render it down over a gentle heat, you'll end up with some lovely beef dripping plus little crunchy nuggets similar to pork scratching to nibble on! And save other trimmings for making stock.
I'd also recommend cooking it quickly over a high heat like steak, it's incredibly easy and competes in flavour and texture with many much more expensive cuts of beef. Alternatively treat it as a stewing meat. Whatever you do, don't aim for something in between as that's when you get tough meat - it needs searing like a steak or low and slow cooking, there is no middle ground!”
