Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Simmered gently for just over an hour and a half and it was delicious. Eaten hot with seasonal veg on the first day, cold with a baked potato on the second, with pasta and homemade ragu on the third and enough left for a sandwich at lunchtime today. 8 portions and no waste...I would add a photo but we ate it it all.....”
“Beautiful joint, nice amount of fat with it. Cooked well and was tender and tasty, and exactly the right colour. Best I’ve had in decades - will definitely buy again. A real treat.”
“Fabulous salt beef, served warm with dill pickles, mustard lentils and butered savoy cabbage. So good there was none left over for sandwiches so will be buying more”
“Simmered, covered for 2½ hours in beef stock with quartered onion, a halved carrot, celery stick, bay leaves and whole black peppercorns. Fantastic flavour. Served with pickled gherkins, buttered cabbage and mustard. Leftovers in salt beef sandwiches. Just great.”
“The quality of the heritage breed and the ageing really shines through.
We pressure cooked one joint with Beer, veg and pickling spice and then cooled it. Thinly sliced in a bagel with mustard and gin pickled gherkins it was amazing. We have also made proper Reuben Sandwiches.
We bought 3 joints. My father had one and I've got one more to make some Irish style corned beef.”
