Literally translating as 'Japanese beef', Wagyu denotes meat from four highly prized cattle breeds and is thought to originate from native cattle from the British Isles. Meticulous breeding and animal husbandry are what give the beef its...

Farming and livestock writer Chris Berry, explores the fall and rise of the profession. Trust isn't given lightly. Respect has to be earned, and that's...

The History of the Sausage We can trace the sausage all the way back to the Bronze age; originating from the middle East and a meat also popular with Ancient Greeks & Romans. The word sausage in Latin is salsisium, simply...

History of the steak Choosing the right steak for you Pan sear versus Grilling over coals Cooking Methods - A...

History of the Roast Choosing the right Joint for you Jeff's preferred Roasting Joints How to make Perfect...

I remember sliders coming into my consciousness around a decade ago, when "small plates" and grazing were all the rage and everyone was trying to outdo everyone else with winning new restaurant concepts. Don't remember one called "Sliders",...

Whether it's the Big Green Egg or the disposable barbecue picked up last minute from the supermarket on a promising summer's evening, everyone loves a barbecue. For debates on briquettes vs lumpwood (we favour the...

8 Tips For The Perfect Steak This Valentine's Day

This month the food of love is high on the agenda, in our opinion you can't beat the king of meat. Whether you're a hopeless romantic or just revel in any excuse to eat steak, we'll be sharing...

A Meat-Lover's Guide to Sharing Steaks for Valentine's Day Treat your special someone to the perfect Valentine's Day with a sharing steak at home. Choosing the best steak all comes down to personal preference, so here's our quick...

As we welcome autumn and its culinary delights we also celebrate the offerings of the land and award the very best in animal husbandry with county fairs and shows. These events are close to our hearts with the best in class of heritage breeds...

Chris Berry finds out how marrying traditional breeds and traditional cutting techniques create the perfect taste experience Sourcing only the best traditional native grass fed breeds of beef, lamb and pork...

As the days grow warmer, the evenings get brighter and the fields fill with blooming buds and newborn lambs, we welcome Spring and all the beauty it brings. Chris Berry reports on the newest farm arrivals, heralding...

Chris Berry talks about the increasingly popular beef from Dexter cattle Great things come from small packages. We've all heard it...

Chris Berry tells of how it's not a festive closed shop on the big day. While turkey takes much of the limelight on the festive dinner table up and down the country on...

The weather's certainly turned in the Dales, it's getting very blustery and chilly at times, and the leaves are changing colour. There is a silver lining though, warm indulgent slow cooks, and

With August here, Summer is winding down in the Dales, though the weather has been fantastic, and the long evenings in the valleys are always extraordinarily peaceful. Many of the farmers are busy in their meadows making hay bales for the long...

June is here, and with it is Summer at last. It's this time of year that we like to do farm visits, as its less likely to be bucketing down with rain. Visiting Birchfield Farm in Nidderdale is always a treat, especially because they make...

May is just around the corner, though up in the Dales the wind is still biting cold at times. The buds are on the leaves though with the young leaves coming through, and before long the valleys will be a deep green as we roll into Summer. A...

The lambs are finding their feet now, and April is here at last. March has been by all accounts a long month for our farmers, but the lambing is over, and Spring in the Dales is always special. In Ripon, our home on the Eastern edge of the Yorkshire...

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...

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...

Enjoy, it's what made Britain great!

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…