Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“I've cooked chunks of oxtail like this once before, in Spain, and I loved it then and I loved it again this time round. I would recommend that this meat has to be cooked very slowly for a long time. We started cooking at 10am on New Years Day and we ate at around 4pm. We made an occasion of the whole cooking experience and the day and ended up with a dish that was literally restaurant quality. The flavour of oxtail is both unique and superb. Mike”
