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Getting a chop or steak just right can be tricky. These tips below are designed to help you get the perfect finish and texture for your steak, to preserve the intrinsic flavours of the native breeds, and ensure you don't over cook anything! ...

Sausages are a real specialty of most cuisines throughout the world but ours here in Britain are unique. That's because we tend...

This Autumn we're delighted to be offering mutton for the first time. A choice cut of rich, flavoursome meat; mutton sadly is almost a lost delicacy in the British Isles, though it used to once be a staple of our diets. Now with the help of Prince...

The Angus must carry the title as most popular beef breed in the world. Maybe not the most populous, but certainly the most cited as a provider of well-marbled quality beef. Nowadays vast herds of Angus roam the prairies of America, as well...

It's always nice to be able to offer a breed consistently, and due to the popularity of our Swaledale lamb, for the foreseeable future we'll be able to offer it on a weekly basis. That's not always the case, due to our fondness of rare...

With the Autumn chill setting in, slow cooks are back on the menu. Cuts like minced and diced beef, pork, or lamb, are perfect for producing warming dishes, will deep flavour and character. Here are my tips for getting the very best out of your slow...

The leaves already in the Dales are beginning to blow down, and as the game season unfolds as it has for centuries in our neck of the woods, seasonal slow cooks and casseroles are beginning to feature more on the menu, to banish the chill. ...

The harvest is already under way in the Fells and Dales, with our new farmer Mr David Harrison of Nook Farm getting his own fodder ready for the winter already. That saves him having to use industrial style feeds. David farms the land near...

It's been quite a month for all of us at Farmison & Co, from our Yorkshire farmers manning campsites, to our staff who packed dozens of packs of commemorative sausages, to our sheep that were painted yellow. We're talking of course about the...

It's almost here: The whistle of the wind as cyclists zip down the Buttertubs, the roar of the crowd at the Harrogate finish line, the pain of Kidstones Pass. Stage One of the Tour de France is passing us right on our doorstep, bringing...