June 28, 2023

The Art and Science of Ageing and Curing

Patience is a virtue, and never more so than when ageing or curing meat. Here at R & J Yorkshire’s Finest, where quality, consistency and no compromise are the promises we live by, we don’t take any short cuts. Our meat is aged and cured using expert techniques in various closely monitored environments to achieve […]


April 21, 2023

Yorkshire’s Finest Guide to Steak

In our humble opinion, there are not many things more delicious than a perfectly cooked steak. However, in order to get it right every time, a little knowledge goes a long way. The more we know and understand about the various different cuts of steak, where they come from on the animal, their characteristics and […]


May 30, 2022

How to Barbecue

How to Barbecue


May 6, 2022

Waterford Farm

R&J Yorkshire’s Finest proudly graze a selection of cattle here at Waterford Farm. Waterford Farm uses a mob grazing system, managed by Rob Atkinson, who pays intricate attention to the quality of the grass, clover and soil quality on each of his fields. Currently our fields are full of white clover and various grasses which […]


April 27, 2022

70 Day Salt Aged Longhorn

We have some very special beef for this year’s ‘Great British Beef Week’.


March 7, 2022

New Steak & Ale Pie

As a proud Yorkshire Butcher, having a strong pie offering is a must. We have enjoyed eating pies across this country since the Roman times and there is no sign of this simple enjoyment ceasing any time soon. In fact there is a whole week dedicated to this humble food and it is a week we are […]


March 3, 2022

Liz Cottam Poulard Recipe

For The Cooks, is a series of Chef inspired recipes using R & J Yorkshire’s Finest produce. Our Fourth Project is with the wonderful Leeds Based, Great British Menu Contestant Liz Cottam of Home, The Owl and Cora. We have proudly supplied Liz for over 5 years. Providing each restaurant with exceptional seasonal produce that […]


February 17, 2022

Skosh Slow Roast Cull Yow

Recipe list 1.5kg piece of boneless cull yow shoulder or leg 2 White / Brown onions 6 medium sized red onions 9 dried red chillies 400g Full fat Greek plain yogurt 1 pomegranate 1 lemon Handful of fresh coriander leaves Small handful of chervil Store Cupboard Essentials lamb or chicken stock 600g tinned, chopped tomatoes […]


February 14, 2022

Beef Wellington by Lawrence Yates

We are delighted to introduce our new and delicious Salt Aged Beef Wellington made by acclaimed Chef, Lawrence Yates. Made from specially reserved 50 day Salt Aged Chateaubriands are taken off grass fed cattle. Each Wellington is marinated in Garlic and Thyme for 24 hours before getting sealed on a barbecue to give its unique, smokey […]


January 21, 2022

Hot Smoked Cull Yow Sausage

‘For many hundreds of years, mutton was the main form of sheep meat eaten in the United Kingdom. Yet over the past 40 years it has virtually disappeared from our shops and menus’. What made this happen? In short, the invention of refrigeration on boats meant we could ship over cheaper lamb from New Zealand […]