Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“This joint is perfect for making traditional corned beef plus having the bonus of ending up with around a litre of beef stock. The family loved this ‘oldie but goodie.’”
“The best Salt Beef Ive ever had. Some are extremely salty(which is slightly to be expected) but the majority of time this is quite reasonable. Cooks perfectly and is generally quite soft”
“ordered 3 joints which were swiftly despatched. Had to cook the salted beef first as we have been craving this meat which was common in Australia and it did not disappoint. cooked long and slow the meat was delicious and tender. if there was any criticism warranted maybe a little less vinegar in the brine would be better .”
“Absolutely beautiful. I would recommend soaking the meat prior to use. I cooked boiled beef and carrots. My husband loved it, which he was surprised at. He prefers it to a roast joint. Plenty of meat. Leftovers will be in sandwiches and a hash. The meat is very tender. Would highly recommend.”
