It's really not long now until we'll be seeing lambs bouncing about and daffodils sprouting up left, right, and centre across the Dales, but in many ways it still seems a long way off. We've only just had our first proper cold snap in our neck of...

Happy New Year! Here's hoping for a good 2016. It hasn't exactly been the best start: Spare a thought for the bits of the North which are currently under water. York and Tadcaster have always been liable to flooding as the...

With Christmas looming, we're gearing up to our busiest time of year. Across the Fells, Dales, & Wolds our farmers are finishing their flocks of geese, turkeys, ducks, and chickens ready, while with it being less than a month to, we've already...

In the coming weeks we will be unveiling our new website design, with a number of new features. By and large it's the same with some key changes. Our main aim is to make everything simpler, so filling up your shopping basket couldn't be...

It's here again, the glorious twelfth. Across the country tweed will be donned, guns polished, and the dogs readied. From our base in the Dales, we're surrounded by some of the most extensive Moorlands and heathlands in England. These are...

Barbecue season is when our meat comes into its own. With our herds and flocks having roamed and matured on lush pastures in the Dales and Fells, the meat boasts natural flavour, while the dry aging techniques used by our Master Butcher, ensure...

Switch it up this Easter by discovering our selection of alternative meats for Easter Sunday dinner. While lamb is the most popular meat choice in the UK for Easter, we believe there are many other great cuts to get your fork into this Spring. Discover our top alternative meat cuts which you can…

This Spring we're delighted to be making available milk fed British veal. A delicacy, it's prized by chefs for its delicate taste, close texture, and pale, pink colour. We're stocking a great variety of cuts - more so than we have before -...

It can be tricky to get that perfect finish for your roasting joint, here are my tips for the best results in the kitchen. For roasting your celebration joint, I would suggest buying a meat thermometer; a really useful tool to get your...

We're pleased to announce the launch of our Private Selection of 45 Day Dry Matured Beef It isn't the first thing that springs to mind when shopping for beef, that is, how long it's been matured for. Yet this detail is what defines...

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...

If you're watching the tour on telly, (hopefully munching on our Grand Depart sausages!) keep your eyes peeled for the local landmarks below, and our farms. Many of our herds and flocks are reared along the Tour route, so you'll be able to see the...

With the lambing season beginning to draw to an end, it's been a marvelous month for sheep at Farmison & Co with our Herdwick lamb being royally recognized! Having recently gained Protected Designation of Origin, the Herdwick lamb can now...

There's been some terrific news this morning about one of our favourite breeds here at Farmison & Co, the lovely Herdwick, has been paid a visit by his HRH Prince Charles. The Prince of Wales is in our neck of the woods visiting the state...

At Farmison & Co we often get asked why eat rare (and native) breeds, if they're so rare. It might sound a little strange, but it is precisely because they're so rare we should eat their meat. That's because if there is shown to be a...

Decent chicken can be an difficult to find at times despite the fact we as a nation are eating so much of it these days, 25kg each on average. In contrast, in 1950 British people only ate on average a kilo a year of chicken. You can be sure...

One of our favourite breeds we sell here at Farmison & Co has got to be the Dexter. Firstly it tastes absolutely fantastic, often with buttery and nutty notes, and boasting the kind of marbling in its small neat cuts which makes rare and native...

Beef, as a meat, offers great variety though it's very important to understand your cuts and how to cook them in your kitchen. A carcass is divided into three main areas: Fore end The fore end of the animal is the hard working...