The Butchery

WE produce the majority of the beef, pork and lamb that we sell on our own farm, however often the demand outweighs supply. In these instances we buy live from other local quality beef and lamb herds, who adopt the same high standards and principles.

We also believe that it is important to put the same care into the butchering and preparation of our meat. The beef has taken two years to produce and to fully enjoy their flavours and succulence we aim to provide meat cuts for all occasions and cooking methods. Our prime beef cuts are traditionally matured on the bone for a minimum of 21 days, naturally enhancing their flavour and palatability. With all this effort, it is important that these products are cooked, carved and served in the appropriate manner, and we aim to make this as easy as possible for our customers.

In an elegant presentation, the slow cooking cuts, and traditional roasts share territory with marinated products, joints stuffed with fruits and spices, specialist cuts such as rumpette steaks and dinner party favourites like rosemary lamb racks. Recipes and cooking instructions are available to inspire and encourage our customers to try new flavours and techniques.

We were delighted when asked to supply our award-winning roast beef for the President’s luncheon at the 2004 Great Yorkshire show.

(Tim Bennett, president National Farmers Union)
“It is great to see Yorkshire farmers producing some of the best beef in the country.

British beef is a product we should be proud of and it is vital that consumers continue to demand it as that’s the only way we can be sure it will remain in the shops for years to come.”
Yorkshire Post Wednesday 14th July 2004