Native and heritage breed meat from North Yorkshire, chosen for flavour and cut with care. Shop the butcher’s counter, learn the cuts and find practical ways to cook them well.
Three useful ways into Grid Iron. Shop, cook, or go behind the butcher’s block.
Browse the full range of fresh meat, charcuterie, pantry products and seasonal cuts.
Recipes, techniques and practical guidance designed around the cuts we actually sell.
Understand breeds, butchery, ageing, provenance and why different cuts behave the way they do.
Choose a counter and explore cuts selected for flavour, provenance and good cooking.
Dry-aged beef, from steaks and ribs to roasts, mince and slow-cooking cuts.
Characterful pork for roasting, grilling and slow cooking, including lesser-known cuts.
Yorkshire free-range chicken and poultry for everyday cooking and the Sunday table.
British cured meats, bacon, salumi, black pudding and smoked products.
We focus on meat with a clear story: traditional breeds, careful sourcing, skilled butchery and practical guidance that helps you get more from every cut.
Native and heritage breeds chosen for eating quality, character and a slower approach to farming.
Our native-breed beef is grass-fed and dry-aged on the bone to build depth, tenderness and flavour.
We champion lesser-known cuts, whole-carcass thinking and cooking knowledge that helps good meat go further.
Good meat deserves useful information. Explore recipes, cooking methods and our BBQ, smoking and grilling guides.
Get new cuts, recipes, seasonal ideas and occasional offers by email.
