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.
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.
This week’s offers are chosen for the cooking window ahead: lamb for the oven or bbq, native breed rump steaks for a quick pan or grill, and a few practical cuts for easy meals through the week.
There are a couple of size choices this week. The bone-in lamb leg is available in two weights, depending on how many you’re feeding, and the rump steaks come in two portion sizes too.
Lishman’s Smoked Guanciale is made from mature outdoor bred Yorkshire pork jowl and cured for 4 months to develop its rich, savoury character. Sliced in handy 150g packs, it has a deep pork flavour with a gentle smokiness and plenty of natural fat that turns beautifully silky when cooked.
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.
