Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Very tasty. Can be fried with no fat for a long time to render any of the unwanted extra fat and bring out more of the complex flavour from the meat, and get an extra edge from the crispy, succulent coarse mince.”
“Mixed with the beef mince, finely chopped onion, toasted pine nuts and spices to make kebabs; just as I remember them in the middle east. left overs we had cold in a wrap!.”
“Very flavourful- it might be too fat-heavy for some tastes but this does add to the flavour. Stands up to spices well and makes great burgers. Good value given the quantity!”
