| This cross generates maximum flavour from the marbling produced in the meat and also provides larger joints and 'eyes' in the steak.
Our cattle are traditionally reared on the ouse valley washes through the summer months and in the winter time fed on a diet of hay (taken from the washes) and cereal protein pellets made from the left overs of the brewing industry.
Our beef is typically slaughtered between 24-30 months old at a local abbatoir and then matured on the bone for a minimum of 21 days to produce maximum tenderness and flavour.
Cattle are on view at the farm whilst in winter quarters. | |
| Our Beef Selection |
| • Braising Steak |
• Silverside |
| • Fillet Steak |
• Sirloin Joint |
| • Minced Steak |
• Sirloin Steak |
| • Rib Eye Steak |
• Skirt |
| • Rib of Beef |
• Stewing Beef |
| • Rolled Brisket |
• T Bone Steak |
| • Rump Steak |
• Topside |
| • Shin |
• Top Rump |
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