Buy Meat Online – Grid Iron Meat & Charcuterie – Online Butchers

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.

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.

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

Gridiron SteakHolder Selection

Some of the cuts we have available in our SteakHolder selection currently. To see the whole selection click here

50 Day Aged – British Shorthorn Sirloin Steak – 20 oz

From Mount Grace Farm in North Yorkshire, Dry Salt Aged for 50 days. These steaks have been cut on the bone to be around 1 inch thick. The beef was …

£16.25

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Perfect Roast Turkey
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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 - Sous Vide
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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.
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Why Wrap a Brisket?
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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
How to Cook a Whole Brisket Low 'n' Slow with Smoke.
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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.
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Boston Butt - Pork Shoulder
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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.
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Cooking Picanha or Rump Cap
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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.
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Preparing a Whole Pork Belly
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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.
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Dry Aged Meat
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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.
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Grass Fed Beef - Is it Better for You?
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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?
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Why Buy Native Breed Beef?
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British Native Breed meat is a huge gamble for the farmers that rear it.
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Steak - Perfect Results Every Time
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A few basic principles to use when cooking the perfect steak.
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Is it Ethical to Eat Meat?
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Should we eat less meat and consider the origin more of the meat that we do eat?
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Gridiron Gourmet Selection

Whole Pork Collar Joint (2.2kg)

Native Breed Pork Collar This is a wonderfully versatile cut from the shoulder. Perfect for roasting, cutting into steaks or making into charcuterie such as coppa. The meat is marbled …

£21.20

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Native Breed Pork – Boston Butt (3kg)

The upper part of the shoulder, bone in, from North Yorkshire native breed pork. This is the perfect cut for making pulled pork, or just for cooking low ‘n’ slow. …

£21.25

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Native Breed Beef – Porterhouse Steak

A chunky bone in dry aged steak. Our Porterhouse steaks are cut from the thick end of the rib and loin. They are from British native breed beef from North …

£19.25 – £30.00

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

Charcuterie Selection

Gluten Free Black Pudding

Fresh blood black pudding made with Gluten Free oats, fresh blood, buckwheat, onions, spices and pork fat. We believe at least 95% of the black pudding produced in the UK …

£7.49 – £14.98

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Yorkshire Frankfurters (Top Dogs)

SLOW GROWN FAST FOOD Everyone loves a Hot Dog, the problem is we always get that nagging feeling of wondering what’s actually in it. The Grid Iron Company have solved …

~~£7.50~~ £5.50

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Fresh Blood Black Pudding

As seen on Friday Night Feast, few people produce traditional, fresh blood black pudding. This pudding made by Fruit Pig is a sumptuous mix of fresh blood, oats, pearl barley, …

£7.49 – £14.98

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Mumrez Kahn's Chicken & Spinach Karahi
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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
Jim Drohman's Pork Belly Confit
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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
Beef Short Ribs
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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.
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RIBEYE STEAK
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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.
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Flat Iron Steak
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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 Kidneys
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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
ROASTED LAMB RUMP WITH POTATOES, ASPARAGUS & MINT SAUCE
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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 with Orange & Rosemary
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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 & Horseradish
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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
PRAISE THE LARD
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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