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.

Allow to reach room temperature. If a single rib pan fry all sides for around 8-10 minutes in total, then put in a preheated oven 200c until an internal temperature of 55-60 rare, 60-65 for medium, 70+ for well done (I wouldn’t recommend well done). For more than one rib, just sling the whole joint in the oven same temp to an internal temp of 55-60 rare, 60-65 for medium, 70+ for well done (I wouldn’t recommend well done).

Allergens: none

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