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Beef Burger 6oz (4pcs)
Our popular beef burger is derived from a combination of different parts of cows reared in selected high welfare farms in Yorkshire. These include the chuck, brisket and short ribs. These parts ensure that it has the right mix of lean meat and fat to maximize the taste. The meat primal cuts are first dry aged for 28 days to make them more tender and flavourful before being minced and subsequently used for the burgers. Our herd are allowed to graze freely and are always grass-fed. Our beef burger is full of flavour and seasoned to perfection for a happy grill.
£7.50£8.25Add to basket -
Whole Chicken (1.4 – 1.5kg)
Our Whole Chicken is reared in selected high welfare farms in Yorkshire. They are fed with natural grains and allowed to move freely in the barns which in turn helps to develop firm muscles. They are very firm, flavourful and moist as a result of the high standard practice of raising the birds. The meat tastes very delicious when grilled on the barbecue and is considered a classic for family roast meals.
£7.70£8.40Add to basket -
Pork Belly Joint Bone-In (1kg)
Our Pork Belly Joint are cut from the underside of pigs reared in selected high welfare farms in Yorkshire. This joint is the fattiest part of the pork. Our free ranging pigs are allowed to graze freely and are also straw-fed. When slow-cooked a high temperature, this cut delivers a very tender and delicious meat. Also, when some of the fat is removed from the surface, it can also be very good for stewing.
£8.10 Add to basket -
Back Bacon – Whole(1kg)
Our Whole Back Bacon comes from the loin of the same good quality pigs used for other muscle cuts, that are reared in selected high welfare farms in Yorkshire. They are brine-cured and air dried. Our whole back bacon is very tasty and full of flavour. They can be sliced and enjoyed for a tasty family dinner. They can also be cut to tiny pieces of lardons and used to add extra flavour to savoury dishes.
£8.10 Add to basket -
Lamb Henry-Bone-in (450g)
Our Lamb Henry is a chop from shoulder of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. The meat comes in a perfect size for individual serving, when you wouldn’t want all the big joint to yourself. This chop has generous amount of fat and tissues, which is released during a pan-fry, to give a very delicious meat. It undergoes 7 days of dry ageing to become more tender.
£8.10 Add to basket -
Lamb Rack (4-Bone)
Our Lamb Rack is cut from the area called the best end of neck of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. This cut is very succulent and is one of the most expensive, yet sought-after cut. We ship it in a half rack of 4 bones to ensure easy and safe packaging. Just as all our lamb meat, it undergoes 10 days of dry ageing to release more flavour. The meat is best roasted in a hot oven and cooks quite fast.
£8.78£9.25Add to basket -
Lamb Shank (450g)
Our Lamb Shank is cut from lower section of the leg of lamb reared in selected high welfare farms in the Dales of Yorkshire. This cut is lean and tough with lots of connective tissue, which makes this part to be one of the most delicious and valuable cuts. It undergoes 10 days of dry ageing to become more tender and flavourful. Our flocks are farmed in traditional methods of grazing. The meat is best cooked slowly for a long period of time till it falls off the bone to become juicy and velvety.
£9.10 Add to basket -
Lamb Rack -F/Trim (4-Bone)
Our Lamb Rack is cut from the area called the best end of neck of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. This cut is the most tender part of the lamb and is one of the most expensive, yet sought-after cut. We ship it in a half rack of 4 bones to ensure easy and safe packaging. The meat comes french-trimmed to reduce the fat content of the back. Just as all our lamb meat, it undergoes 10 days of dry ageing to release more flavour. The meat is ideal eaten medium rare, but can still be enjoyed well done.
£9.25 Add to basket -
Rump Steak (2x 227g)
Our Rump Steak is cut from the hind section of the legs of cows reared in selected high welfare farms in Yorkshire, and the steak boasts of its rich, dense and outstanding taste. The cut undergoes 28 days of dry ageing to become more tender and release even more flavour. Our herds are allowed to graze freely and are always grass-fed. With its lean and tougher texture, our rump steak benefits from slow cooking, which releases its succulent juices that makes it ideal for marinating.
£9.35 Add to basket -
Lamb Breast Boned (1kg)
Our Lamb Breast is cut from belly of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. The breast is a worked part of the lamb and consists of lots of connecting tissues thus, it is better slow cooked for long period. Also, as it is a fairly fatty portion, the slow cooking helps to remove a lot of the fat, leaving a flavourful and tender meat. This cut is mostly inexpensive and a good value for money. It undergoes 7 days of dry ageing to help release more flavour. The meat is ideally roasted slowly in the oven to soak up its own juice as it cooks
£9.35 Add to basket -
Diced Lamb Shoulder (500g)
Our Diced Lamb is cut from the shoulder or leg of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. Our diced lamb is tender and full of flavour. They are well suited for making stews and casseroles because the juicy flavour goes into the dish ensuring a very tasty dinner. They can also be put on skewers and grilled for that special barbecue party.
£9.50 Add to basket -
Horseshoe Gammon – Whole(1kg)
Our Whole Horseshoe Gammon comes from the hind legs of pigs that are reared in selected high welfare farms in Yorkshire. They are brine-cured and air dried. Our whole gammon is very tender and packed with flavour as a result of its brilliant curing and ageing techniques. They can be cut to steaks and fried for a very satisfying family breakfast. They can also be cooked whole by boiling in a pan with some herbs and then after finished in the oven.
£9.70 Add to basket -
Pork Tenderloin (450-500g)
Our Pork Tenderloin joint is cut from the full loin by the inner side of the ribcage of pigs reared in selected high welfare farms in Yorkshire. Our free ranging pigs are allowed to graze freely and are also straw-fed. Just as the name goes, the joint is very lean and tender, and also comes boneless. This is the healthiest cut of the pork and when cooked with care for a short period of time at high temperature, it renders a very juicy result. This portion of pork is popularly known as the fillet, similar to the beef fillet.
£9.88 Add to basket -
Spatchcock Chicken (1.1 – 1.3kg)
Our Spatchcock Chicken is reared in selected high welfare farms in Yorkshire. They are fed with natural grains and allowed to move freely in the barns which in turn helps to develop firm muscles. This meat is firm and full of flavour as a result of the high standard practice of raising the birds. It is one of the most sort after chicken cuts for outdoor feasting on the grill, mostly because of its even and fast cooking.
£10.10 Add to basket -
Barnsley Chops (2x 280g)
Our Lamb Barnsley chops are double loin cuts of the saddle, gotten from the loin of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. This meat comes with the bone in the middle, that keeps it moist during cooking and also coated with some fat which adds to the flavour of this already tender cut. It is a unique cut similar to the T-Bone cut of beef, with the sirloin at the top and fillet at the bottom part. It undergoes 10 days of dry ageing to release more flavour. The meat is ideally prepared using dry heat and eaten medium rare when pan-fried, but can still be enjoyed well done, even when grilled.
£10.80£11.60Add to basket -
Beef Brisket Joint (1kg)
Our Brisket Joint is cut from the breast of cows reared in selected high welfare farms in Yorkshire. Our herds are allowed to graze freely and are always grass-fed. The joint is tough because this part is used for movement therefore is a full-flavoured meat. It undergoes 28 days of dry ageing to become more tender and flavourful. The meat is ideal for cooking low and slow, either in the oven as a roast, braising in slow cooker or slow grill on the barbecue.
£11.00£12.20Add to basket -
Lamb Leg Steaks (2x 227g)
This steak is cut from the leg of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. This steak is a lean cut that yields an impressive taste. When cooked, the cut produces tender and juicy meat. Just as all our lamb meat, it undergoes 10 days of dry ageing to become more tender. The meat can be enjoyed grilled as a steak or cubed to make stews.
£11.20 Add to basket -
Chicken Breast Fillet SkinOff 5x 200g
Our Breast fillet is cut from chicken reared in selected high welfare farms in Yorkshire. They are fed with natural grains and allowed to move freely in the barns. They are lean, tender and packed with lots of flavour as a result of the high standard practice of raising the birds. This cut is sold boned and without skin, and can be used for a variety of tasty dishes ranging from sauces, soup and also burgers.
£12.95 Add to basket -
Beef Silverside Joint (1kg)
Our Silverside Joint is cut from the hindquarter section just above the leg of cows reared in selected high welfare farms in Yorkshire. Our herds are allowed to graze freely and are always grass-fed. The joint is quite lean with rich flavour and undergoes a further 28 days of dry ageing to become more tender and release even more flavour. Being a tough meat, it benefits from slow and low cooking, which aims at gradually extracting all the juices and flavour of the meat. It is regarded as one of the inexpensive cuts that deliver exceptional flavour.
£13.99 Add to basket -
Beef Topside Joint (1kg)
Our Topside Joint is cut from the hindquarter section just above the leg of cows reared in selected high welfare farms in Yorkshire. Our herds are allowed to graze freely and are always grass-fed. The joint is lean but tender, with marbles of fat that enriches its flavour. It undergoes 28 days of dry ageing to become more tender and flavourful. Just as the silverside joint, it benefits from slow and low cooking for tenderizing and greater flavour. It is also regarded as one of the rich yet inexpensive cuts and has been a staple for British families.
£13.99 Add to basket -
Sirloin Steak (2x 227g)
Our Sirloin Steak is cut from the back of cows reared in selected high welfare farms in Yorkshire. Our herds are allowed to graze freely and are always grass-fed. The steak boasts of its tender texture and luscious taste. The cut undergoes 28 days of dry ageing to achieve even more flavour and tenderness. This is a lean meat yet with good marbles which will definitely enhance your dining experience.
£14.00£15.50Add to basket -
Flat Iron Steak (2x 280g)
Our Flat Iron Steak is cut from shoulder area of cows reared in selected high welfare farms in Yorkshire. Our herds are allowed to graze freely and are always grass-fed. This is one of the unique chuck primal cuts of beef. It undergoes 28 days of dry ageing to achieve even more flavour and tenderness. This is an extremely tender meat that is well marbled and full of flavour.
£14.55 Add to basket -
Beef Rump Joint (1kg)
Our Rump Joint is cut from the D-Cap of the rump, around the inside of the rear leg of cows reared in selected high welfare farms in Yorkshire. Our herds are allowed to graze freely and are always grass-fed. The joint is lean and tough because the muscles are used for movement. It undergoes a long 45 days of dry ageing for improved flavour. The meat is ideal for oven roasting and makes a perfect inexpensive choice for a family grill.
£15.50 Add to basket -
Lamb Leg -Bone in (1kg)
Our Lamb Leg is cut from the upper section of the leg of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. This joint is shipped with its bone, which gives an admirable presentation on the table during special occasions. It is a lean cut due to the work done by the muscles. When cooked, the cut produces tender and juicy meat. Just as all our lamb meat, it undergoes 10 days of dry ageing to become more tender. The meat is ideal for a roast.
£15.99 Add to basket -
Chicken Supreme Skin-on (x5pcs)
Our Supreme is cut from chicken reared in selected high welfare farms in Yorkshire which are fed with natural grains and allowed to move freely in the barns. The meat is succulent and tender, consisting of the breast with the wing bone attached to it. The attached bone helps to increase the flavour when cooked and also makes for a good presentation. This cut is sold with its skin which releases some more juice when cooked to enhance the taste.
£16.80 Add to basket -
Chicken Supreme F/Trim (x5pcs)
Our Supreme is cut from chicken reared in selected high welfare farms in Yorkshire which are fed with natural grains and allowed to move freely in the barns. The meat is lean and tender, consisting of the breast with the wing bone attached to it. The attached bone helps to increase the flavour when cooked and also makes for a good presentation. This cut is sold without skin.
£17.50 Add to basket -
Ribeye Steak (2x 227g)
Our Ribeye Steak is cut from the front section of the backbone of cows reared in selected high welfare farms in Yorkshire. Our herds are allowed to graze freely and are always grass-fed. The steak boasts of its rich, juicy and full-flavoured taste. The cut undergoes 28 days of dry ageing to achieve even more flavour and tenderness. With its generous marbling throughout, ribeye steak always delivers exceptionally tasty and juicy dining experience.
£17.55 Add to basket -
Lamb Shoulder -Boned (1kg)
Our Lamb Shoulder is cut from shoulder blades of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. The blade is removed and the joint rolled up into an easy to carve portion. This cut is thick with generous amount of fat, which makes this part to be one of the most delicious cuts with good value for money. It undergoes 7 days of dry ageing to become juicier and even more flavourful. The meat can be cut to cubes or steaks and cooked slowly as a stew or roasted whole in the oven.
£18.25 Add to basket -
Lamb Leg -Boneless (1kg)
Our Lamb Leg is cut from the upper section of the leg of lamb reared in selected high welfare farms in the Dales of Yorkshire. Our flocks are farmed in traditional methods of grazing. This joint already has its bone removed and rolled for easy cooking and carving. It is a lean cut due to the work done by the muscles. When cooked, the cut produces tender and juicy meat. Just as all our lamb meat, it undergoes 10 days of dry ageing to become more tender. The meat is ideal for a roast.
£20.35£21.45Add to basket -
Fillet Steak (2x 170g)
Our Fillet Steak is cut from below the backbone of cows reared in selected high welfare farms in Yorkshire. Our herds are allowed to graze freely and are always grass-fed. This is one of the most tender and at the same time, lean cuts. It undergoes 28 days of dry ageing to achieve even more flavour and tenderness. Although it is a lean meat, its yet very succulent with a buttery texture and is regarded as a premium cut for any dining experience.
£25.80 Add to basket
