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Specially selected cuts of native breed meats
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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.
Gridiron Gourmet Selection
A range of the finest British charcuterie prepared traditionally using native breeds
Tie the parsley, thyme, rosemary and bay leaf into a bouquet. Tie the leeks into a bundle. Put the meat and marrow bones into a large pan. Cover with water and bring to a boil. Skim the surface of the liquid in the pan and add the bouquet garni, leeks, carrots, garlic, onion, pepper, and enough...
This recipes uses a hot and fast method for cooking pork spare ribs, rather than the usual lo' 'n' slow approach!
This is a great dish to do either as a side for a BBQ party or just as a treat on its own. The ribs are boiled first to reduce the cooking time and then finished in a hot oven or on the BBQ
A warming beefy, unctuous concoction served in a crispy Yorkshire Pudding... what's not to like!
Goosnargh duck legs are slowly braised in stock then served with shredded savoy cabbage & shallots.
Pan fried Goosnargh duck breasts with a side of cheesy, rich and creamy mushroom risotto
We love to make the most of every bird and animal with the minimum of waste. This is a great use of some fantastic duck livers and really easy to make!
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.
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.
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.
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.
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.
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...
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...
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...
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...
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.