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 the end of June looking warm, this week’s offers are built around relaxed summer cooking: cuts for the grill, the barbecue, a hot pan, or an easy weekend meal.
There’s a good mix here, from generous pork steaks and full-flavoured beef picanha to burger mince, chicken thighs, spare rib chops and quick-cooking lamb. Useful food for the week ahead, whether you’re cooking outside or keeping things simple in the kitchen.
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.
As the days grow longer and the kitchen begins to feel lighter again, our Spring Recipe Collection brings together dishes that suit the season’s easy rhythm. Think tender roasts, quick-seared steaks, fresh herbs and simple sides that make the most of good meat without fuss. These recipes are designed for relaxed midweek cooking and unhurried weekend meals alike — honest food that reflects the shift from winter comfort towards brighter, more open-hearted eating.
