Our beef comes from Frank & family at Malham, reared on limestone moors, are a Native breed, grass fed and free range. No artificial fertiliser has been used on the land since the family arrived in 1929.

It’s hung on the bone for up to 14 days in our Himalayan salt chamber. We then butcher inhouse at the shop, so you can see the preparation methods. Our meat is trimmed to the highest standards, nobody trims as much and between us we have over 150 years of butchery expertise.

Cook in a lidded sealed casserole dish for 5 hours at 130c. No liquid, but some carrot onion on the bottom of the pan if nice if you want to make a gravy. Once cooked slice into thick slices & serve with potato, veg & rich gravy made from the beautiful clear stock out of the cooking dish.

Allergens: none

Awards: Twice winner of UK’s best beef and Best Free Range Beef Provider – Yorkshire