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 used this product twice: once in an Irish Stew (no, it's NOT meant to be lamb), and then in a casseerole. Both required, obviously, long, low temperature cooking. On both occasions, the resut was deeliious with deep flavour and tenderness.
A big shout out to the butchery team. Thank you for the sensibly sized dice. So often, a butcher's dice is far too small with meat disappearing into the gravy during the course of cooking. This dice survives very well.”
“This is so good, I got fed up with that lean bright red beef supermarkets sell. This cooks to a tasty casserole and with the ox kidney makes a great pie!”
