Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Much prefer to minced beef but it tends to be more fatty so I like to remove a lot of the fat by slow cooking in a covered pot (pressure cooking works too amazingly) in the oven first and then add to whatever I am cooking - favourite at the moment is a sauce with onions, carrots, celery, tomato, diced aubergines, chick peas and Berbere spice mix (and sometimes dried apricots).”
“The quality of this mince meat is extremely good, I picked up a pack from my local deli and made dry meat balls to have with a meze platter and it was delicious - I didn't need to use a lot of ingredients / seasoning in the meat balls - most of the flavour came from the meat! I don't eat meat very often but when I do I'm buying it from here ! :)”
