Farming of native and heritage breed meat in North Yorkshire is important for preserving the region’s cultural heritage and supporting small-scale farmers.
The rearing of native breeds helps to maintain the genetic diversity of the livestock population and provides products with unique qualities & characteristics.
This traditional way of farming helps to preserve the local environment and contribute to the biodiversity of the region.
Additionally, farming native breeds uses sustainable methods of farming that help to reduce the environmental impact of agriculture, such as using traditional grazing patterns, and not relying on artificial inputs.
Explore beef, pork, lamb, mutton and poultry chosen for flavour, provenance and proper eating. Every order is prepared fresh in the butchery the day before delivery and sent out chilled, never frozen.
Shop by category to find everyday staples, roasting joints, slow-cooking cuts and something special for the weekend.
From sliced salami and coppa to black pudding, smoked products and flavour-led charcuterie for cooking, our British charcuterie range brings together Yorkshire-made favourites with real depth and character.
Fire up the grill with our BBQ Smoking & Grilling collection — native breed beef, rare breed pork, lamb, poultry and barbecue favourites selected for proper outdoor cooking. Thick-cut steaks, low & slow smoking joints, ribs, burgers and sausages, all prepared fresh in our North Yorkshire butchery.
Built for charcoal, wood-fired and Kamado cooking, with cuts chosen for flavour, texture and proper cooking over fire.
Every SteakHolder selection starts with beef chosen for its provenance and quality, with a focus on how it will eat on the plate as much as how it looks. From there, the selection is shaped by suitability for dry ageing, depth of flavour, and the character of the finished steak.
The result is a limited line-up of selected cuts, offered in small quantities and released with the detail that matters: breed, farm, ageing, and why they are worth your attention.
With Wimbledon underway and the British Grand Prix coming up this weekend, it’s a good week for easy, generous cooking. Nothing too fussy, just proper meat for the pan, grill, oven or barbecue depending on what the weather decides to do.
This week’s offers are built around that early-July mix: quick steaks and cutlets, burgers for simple weekend eating, chicken thighs for everyday cooking and a pork joint for a slower Sunday meal.
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Bavette, also known as flank steak, is a deeply flavoured, open-grained cut that rewards simple, confident cooking. It is best treated as a steak rather than a roasting joint: cook it hot, rest it properly, then slice thinly across the grain.
The flavour is rich and beefy, with a slightly looser texture than sirloin or ribeye. That texture is part of its appeal, but it also means the cooking and carving technique matters.
The Grid Iron Gourmet is our home for cooking inspiration, bringing together recipes, techniques and ideas that help you get the very best from native breed meat. It celebrates confident, enjoyable cooking with influences from around the world, always rooted in quality British produce and a relaxed, welcoming approach to the kitchen.
Our recipe collections bring together carefully chosen dishes that make the most of well-reared meat throughout the seasons. Each collection is designed to offer inspiration that feels both practical and rewarding, from relaxed midweek suppers to more leisurely weekend cooking. With a focus on simple techniques, thoughtful pairings and natural ingredients, they provide an easy way to explore new ideas in the kitchen while enjoying honest, satisfying food.
