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MEAT & CHARCUTERIE FROM NATIVE BREEDS FARMED IN NORTH YORKSHIRE Native Breed Beef AGED TO PERFECTION IN OUR BUTCHERY SHOP NOW Native Breed Pork AGED TO PERFECTION IN OUR BUTCHERY SHOP NOW Top Dogs GLOUCESTER OLD SPOT PORK FRANKFURTERS SHOP NOW Lamb & Mutton FREE TO GRAIZE ON YORKSHIRE MOORLAND & PASTURES SHOP NOW Charcuterie Products MADE BY EXPERTS FROM OUR OWN NATIVE BREEDS SHOP NOW

Covid-19 Update

Coronavirus impact: We’re still open for business & here to support you.

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Corona Virus Update

Our website is open and fully trading. We will update you here to keep you informed of any changes.

Our best point of contact is email as we are not always available for live chat or telephone.

YOU CAN BOOK YOUR DELIVERY DATE AT THE CHECKOUT.

Our national deliveries are being altered and this is changing daily as our partners at APC are also feeling the impact of Covid-19. The date of your delivery may change from the one you select at the checkout. We are trying to ship orders as early as possible in the week to give the couriers the best chance for delivery. Please note where possible our carriers are practising social distancing.

We are also offering a local delivery service in all BD postcodes along with most addresses in York, Harrogate, Otley, Ilkley & Leeds.

Although we are experiencing stock issues with a small number of items, mostly directly related to products seeing a spike in demand in response to the virus, we are well stocked across the majority of our range, with products available to help you through these changing times.

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Specially selected cuts of native breed meats

Buy Meat Online

All our meat is native breed, free range, fed on a natural diet and allowed to mature naturally on North Yorkshire farms.

FREEZER SELECTION Includes a selection of cuts that you can add to for more of your favourites. OUR COLLECTION OF A VARIETY OF GOODIES WITH SOMETHING FOR EVERYONE! 10% OFF ORDER NOW

Our SteakHolder selection features specific primal cuts that we have selected for a particular quality and set aside to age before offering to the group

To join our SteakHolder Group and have updates on our latest selection, please fill in the form below.

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Salt aged to perfection

We age our beef and pork for extra flavour and texture. We have our own maturation room in our butchery, where we use Himalayan rock salt to help draw out moisture.

Salt Aged Beef

THE FABULOUS BREAKFAST BOX THREE TYPES OF BACON, SAUSAGE, BLACK PUDDING & COFFEE £24.95 - ORDER NOW

Yorkshire Bacon Old Fashioned Yorkshire Bacon READ MORE We wanted to make proper Yorkshire bacon like the bacon I remember growing up in a Yorkshire Dales butcher's shop. Latest Feature Order Online for Christmas Perfect Roast Turkey READ MORE The thing we’re all seeking, for the perfect roast turkey, is crispy, golden brown, skin and succulent, melt in the mouth, meat in the breast as well as the thighs. Latest Feature how to cook pork chops How to Cook Pork Chops - Sous Vide READ MORE WHEN YOU’RE BUYING GOOD QUALITY, SLOW GROWN, NATIVE BREED PORK IT MAKES SENSE TO DO IT JUSTICE BY COOKING IT IN A WAY THAT WILL KEEP IT JUICY AND TENDER. A GREAT WAY TO DO THIS WITHOUT WORRYING ABOUT OVERCOOKING IS TO COOK IT SOUS VIDE. Latest Feature Wrapping a brisket Why Wrap a Brisket? READ MORE I was first introduced to the best way to deal with cooking a whole brisket by the “Franklin BBQ” book. Along with masses of other great advice the book describes wrapping a brisket during the cooking process. For a while I wrapped my briskets in foil until I was warned about the health risks, but... Latest Feature Whole smoked brisket How to Cook a Whole Brisket Low 'n' Slow with Smoke. READ MORE We're offering more whole briskets to customers than ever before and getting results is not as daunting as you think. Here are some tips on achieving the perfect result every time. Latest Feature Boston Butt Boston Butt - Pork Shoulder READ MORE If you want to make the best pulled pork ever then this is the cut for you. Cook it low 'n' slow and you won't be disappointed. Latest Feature Rare breed Picanha roasts Cooking Picanha or Rump Cap READ MORE Picanha or rump cap is a highly prized steak in Brazil and Argentina, but often overlooked in the UK. Cut from the best part of the rump and with a good layer of fat, this steak is tasty and tender when treated well. Latest Feature Whole Pork Belly Preparing a Whole Pork Belly READ MORE Pork is great value for money and buying a whole pork belly will give you a number of options for different cuts and the satisfaction of preparing it yourself. Latest Feature Dry Aged Meat Dry Aged Meat READ MORE Dry ageing uses the natural process of decay to enhance the flavour and texture of the meat. We take a look at the science behind the process. Latest Feature Grass Fed Beef Grass Fed Beef - Is it Better for You? READ MORE Grass fed beef has risen in popularity and definitely produces a different flavour to the grain fed alternative, but it is it better for you? Latest Feature buy native breed beef Why Buy Native Breed Beef? READ MORE British Native Breed meat is a huge gamble for the farmers that rear it. Latest Feature How to cook the perfect steak Steak - Perfect Results Every Time READ MORE A few basic principles to use when cooking the perfect steak. Latest Feature buy ethical meat Is it Ethical to Eat Meat? READ MORE Should we eat less meat and consider the origin more of the meat that we do eat? Latest Feature

Gridiron Gourmet Selection

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Grid Iron Charcuterie

A range of the finest British charcuterie prepared traditionally using native breeds

Charcuterie Selection

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Pot au Feu READ MORE

Tie the parsley, thyme, rosemary and bay leaf into a bouquet. Tie the leeks into a bundle. Put the meat and marrow bones into a large pan. Cover with water and bring to a boil. Skim the surface of the liquid in the pan and add the bouquet garni, leeks, carrots, garlic, onion, pepper, and enough...

Latest Recipe
Peanut Butter & Jam Pork Ribs READ MORE

This recipes uses a hot and fast method for cooking pork spare ribs, rather than the usual lo' 'n' slow approach!

Latest Recipe
Sticky Pork Spare Ribs Sticky Pork Spare Ribs READ MORE

This is a great dish to do either as a side for a BBQ party or just as a treat on its own. The ribs are boiled first to reduce the cooking time and then finished in a hot oven or on the BBQ

Latest Recipe
Beef and Yorkshire Pudding Beef Shin, Brisket & Cheek in a Yorkshire Pudding Bowl READ MORE

A warming beefy, unctuous concoction served in a crispy Yorkshire Pudding... what's not to like!

Latest Recipe
Briased Goosnargh Duck Leg Braised Goosnargh Duck Legs with Cabbage, Shallot and Asparagus READ MORE

Goosnargh duck legs are slowly braised in stock then served with shredded savoy cabbage & shallots.

Latest Recipe
Goosnargh Duck Breast with Mushroom Risotto Goosnargh Duck Breast with Mushroom Risotto READ MORE

Pan fried Goosnargh duck breasts with a side of cheesy, rich and creamy mushroom risotto

Latest Recipe
Goosnargh Duck Liver Parfait READ MORE

We love to make the most of every bird and animal with the minimum of waste. This is a great use of some fantastic duck livers and really easy to make!

Latest Recipe
Chicken & Spinach Karahi Mumrez Kahn's Chicken & Spinach Karahi READ MORE

Being from the north of England, and not that far from the town itself, I appreciate a good Bradford curry. It's still a good cheap meal, if you know the right places to go. The Karachi, in the centre of Bradford has been serving the same dishes since the 1960's.

Latest Recipe
Confit Pork Belly Recipe Jim Drohman's Pork Belly Confit READ MORE

Confit is a great way to preserve food, keep it in the fridge and have it ready to eat in moments. The process of preparing a confit involves salting the meat, slowly cooking it in fat and then covering it in fat to prevent the growth of harmful bacteria.

Latest Recipe
How to cook beef short ribs Beef Short Ribs READ MORE

Beef short ribs are a fantastic cut to cook on a BBQ or smoker, but they work equally well when slow cooked in the oven. Here's my method for combining the two and getting the best of both worlds.

Latest Recipe
Cook Rib Eye Steak RIBEYE STEAK READ MORE

Ribeyes are best when cooked for a little longer than other steaks to make the most of breaking down the fat and infusing the flavour into the meat.

Latest Recipe
How to cook flat iron steak Flat Iron Steak READ MORE

The flat iron steak is cut from a relatively tender muscle at the top of the shoulder, known as the chuck. The best way to cook it is either rare or medium as it has a tendency to become tough if overcooked.

Latest Recipe
Devilled Pork Kidneys Devilled Kidneys READ MORE

Fergus Henderson, says of devilled kidneys that they are “the perfect breakfast on your birthday, with a glass of black velvet”. Some folk are put off by the smell of kidneys and the slight taint that they sometimes have to the taste. If you get fresh kidneys, this will not be the case. Cut the...

Latest Recipe
Roast Lamb Rump ROASTED LAMB RUMP WITH POTATOES, ASPARAGUS & MINT SAUCE READ MORE

Lamb rump is simple and quick to cook and gives you all the flavour of a roast. This dish can be made in less than half an hour for a tasty midweek supper. Preheat the oven to Gas mark 6, 200°C, 400°F. Put the potatoes in a shallow baking tray and coat in the oil, shake...

Latest Recipe
Leg of lamb recipe with rosemary and orange Leg of Lamb with Orange & Rosemary READ MORE

Preheat the oven to 180-190°C. Mix together the orange zest, garlic, the leaves from the rosemary sprigs, removed from the stalk and the oil and season with salt and pepper. Make some incisions into the skin of the lamb with a sharp knife, giving it a twist to open the skin a little. Stuff the orange, garlic...

Latest Recipe
Lamb shanks with rosemary and horseradish Lamb Shanks with Rosemary & Horseradish READ MORE

Lamb shanks are an economical and healthy alternative for a midweek one pot dish. This slow cooked dish uses some classic flavour pairings to produce a tasty, melt in the mouth treat. Preheat your oven to 150ºC. Heat the oil in a casserole or oven proof saucepan and brown the lamb shanks on all sides. Remove...

Latest Recipe
Making your own lard PRAISE THE LARD READ MORE

It’s very rewarding to make every part of a recipe and it’s not very difficult to make your own lard for use in pastries and cooking. It’s also a great way of using the whole animal and reducing waste.

Latest Recipe