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.

Toss the diced beef in cornflour. Bring a bag of our beef bone broth to the boil in a pan, carefully add your beef and bring back to the boil, then put on a tight fitting lid & cook in a preheated oven at 150c for 90 minutes. Check the meat is tender by lifting out a piece, if its ready remove from the oven, if its not put back in for 15 minutes & check again. Season to taste, if you would like the gravy a little thicker carefully lift out the meat with a slotted spoon & thicken with a little Bisto. (no need to brown your meat first (I think this can lead to dry beef cubes). Serve with buttery mash or jacket potato, carrots & cabbage “beautiful”. This is going to be rich so don’t plan on moving far for a couple of hours.

Allergens: none

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