Beef
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The English are famed across the world for our roast beef. Across the Channel, the French even nickname us (albeit usually rudely) ‘Rosbif’ but we are unashamedly proud of it. Cooked well, a joint of beef is the king of the traditional Sunday roast, especially with Yorkshire Puddings alongside.
And of course, it’s not all about the roast. From the versatile minced steak for Shepherd’s Pie, spag bol, meatballs and other popular favourites, through braising steak for stew and dumplings and Strognaoff to fabulous fillet and rib eye for succulent steak and chips, you’re spoilt for choice with the cuts available below.
All our beef is from cattle which are mainly grass fed and raised by John and Alison Spensley in Thorlby, near the Skipton shop. They finish and select heifers to our specifications from a mix of breeds from Herefords, Angus and Limousin.
We hang all our beef in our purpose-built unit for a minimum of two weeks before cutting and then hanging selected cuts such as steaks and ribs for a further two weeks for the perfect flavour and texture every time.
Red meat is rich in protein which is part of a healthy balanced diet. It also provides us with iron, zinc and B vitamins and is one of the main sources of vitamin B12 which is important in helping the body make red blood cells and keep the nervous system healthy!
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