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better meat

for butchers' week

The 8th - 14th March is National Butchers' Week, a celebration of the great skill required for this ancient profession. In our butchery, years of knowledge and experience is on show and goes into the preparation of every order. We want you to appreciate better meat for butcher's week.

In 2020 we welcomed our first butcher's apprentice to F&Co - the first of many. We are ensuring these skills will not be lost, and that our better meat will be treated with the respect and skill it deserves in the future. There is no better place to learn, with the wealth of grass fed heritage breeds on our doorsteps at our Ripon base, all coming into our dedicated dry-aging store.

A big part of what we do is encourage people to try new cuts of meat. Often referred to as 'butcher's cuts,' these were often traditionally reserved for the butcher's own table. See below our Master Butcher's own picks for trying something new and alternative, and appreciating the skill of our butchers this National Butcher's Week.

competition time

win a year's supply of steak

Win a year's supply of grass-fed steak for both you AND a friend with our National Butchers' Week competition. That's right, monthly care packages of delicious flat iron steaks worth over £500 delivered to the door of both you and a friend.

It couldn't be easier to enter:

1. Follow @farmisonuk on Instagram.

2. Tag someone you would like to share the prize with!

It's that simple. Competition ends midnight 16/03/21 and winners will be selected at random and contacted on 17/03/21. This competition is in no way associated with Instagram and winners will be contacted from our account farmisonuk. We will never ask for your personal details. Find the full Ts and Cs below.

enter on instagram

competition ts & cs

UK entrants must be following farmisonuk on Instagram and have tagged an individual on the competition post by midnight 16/03/2021. Winner must be over the age of 18 and live in the UK and winners in highlands and islands will be subject to delivery charges. Winners will be contacted on 17/03/21. The prize is non-transferable, non-refundable and non-negotiable. There is no cash alternative. The Promoter reserves the right to substitute the prize (or any part thereof) for one of its choosing which has a value the same of the original prize in the event of circumstances outside of its control. Unless otherwise stated in the Promotion Rules, the prize must be claimed within 7 days of the winner being notified. If the winner fails to claim their prize within this time period then the Promoter reserves the right to award the prize to an alternative winner. In no circumstances is a Promotion in any way sponsored, endorsed, administered by or associated with Twitter, Facebook, Instagram, Pinterest or any other social media channel. The Promoter reserves the right to (i) cancel this Promotion, (ii) cancel or refuse any individual's entry, and (iii) amend these terms and conditions (and will use reasonable endeavours to notify changes to entrants and potential entrants). These terms and conditions shall be governed by English law and the English courts shall have exclusive jurisdiction in the event of a dispute.

ask the butcher

with Andrew Carrington

We know some people can find it daunting to ask a butcher for advice, so we sent out a message on our social media last week calling for questions you've always wanted to ask! Following your questions, we sat down with our Master Butcher Andrew Carrington to get his thoughts.

nose to tail what is your favourite cut?

Beef cheeks! They're so tender when slow cooked and take on great flavours - whether you're cooking a classic Daube, or adding flavours from the East.

your favourite steak?

The hanger (or onglet). With offal like flavour that's long on the palette, and when served nice and pink, this is the ultimate steak frites!

Add some to your next order here and let us know what you think.

a cut that is often overlooked by the public?

There's a few hidden gems to discuss here. Ox Tongue is so diverse once cooked. It's great sliced thin and served cold with mustard in an old English sandwich, or sliced, charred and served on top of a bowl of savoury lentils spiked with aged sherry vinegar and freshly cut parsley!

A couple of other honourable mentions are lamb sweetbreads when in season and pork collar (aka rib eye steaks). Sweetbreads are so soft and tender, and the perfume of lamb really shines through. I shallow fry them and pair with wild garlic mayo.

what's the secret to a good sausage mix?

A ratio of good quality pork shoulder and back fat, with the optimum salt level. This, paired with high quality spices and herbs, is the perfect combination and the premium pork flavour should really shine through.

You can browse our sausage range here.

the holy grail method to cook a steak medium rare?

Preheat a very hot cast iron skillet. Rub the steak with duck or goose fat and season with the best quality sea salt. For a classic 8oz rib eye, sear 2 minutes each side then lower the heat, add a good dollop of butter and baste for an additional minute or two. Always remember to leave the steak to rest for a good 5 minutes before serving.

behind every good butcher

there's a brilliant supplier

We wouldn't have become the multi award-winning online butcher we are today without a brilliant local supply chain.

It's true, behind every good butcher is a good supplier. Based in North Yorkshire, we're lucky enough to be surrounded by the very best, producing the finest quality beef, lamb, pork and chicken this country has to offer.

We're big believers of farmers as partners. We know them well, and work very closely with them and have done for years. They continue to impress our Master Butchers with the quality of their produce.

learn more about our farmers