From the Dales, the Moors & the Vales, straight to your door.
We are #Yorkshiresfinest
We are a family farm and butcher that farms in Nidderdale, with an informal co-op of farmers supplying us from across the Yorkshire Dales, Moors and Vales.
Our family has farmed in Yorkshire since the 1850’s. All of our farming is based on a Low and Slow process; Grass fed or free range, and using traditional and contemporary hanging and curing techniques, that help set us apart from your ordinary butcher!
We supply some of the best restaurants, pubs and hotels across the country whilst also now offering our amazing product to the home cooks amongst you.
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For the Cooks
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£24.00 Add to cartOur Third For the Cooks Project is Skosh Slow Roast Cull Yow.
Produced by the Award Winning Neil Bentinck of Skosh, York. The recipe uses Neils’s approach to Himalayan Salt Aged Cull Yow.
R & J have worked closely with Neil, supplying him in esteemed restaurants such as Northcote, Pipe & Glass and The Star Inn at Harome & Van Zeller’s. Subsequently, Neil opened Skosh in 2016. The restaurant has gone on to win many awards, helping place York firmly on the culinary map.
Approx 1.5kg piece of boneless Cull Yow shoulder or leg
Our Recommended Cooking Instructions:
Neil Bentinck’s Slow Roast Cull Yow with ‘Pepper fry’ sauce, Pickled onion & Pomegranate
‘This rich and peppery curry recipe sure livens up the old taste buds! With fresh, colourful accompaniments, it’s a great alternative to your traditional Roast Meats!
‘Pepper fry’ is a south Indian curry from The Keralan region, traditionally using beef but works fantastically with other strong rich meats such as Cull Yow. The curry would always be served as a one pot dish, meat and sauce together, but at the restaurant, we separate the 2 to allow the full flavour of the fantastic meat and fat to shine through but still allowing the flavours to complement each other. This recipe is great served with some traditional Indian breads too – I prefer parathas or chapattis.
The Skosh Slow Roast Cull Yow recipe serves 4 – 6 people, to receive the full recipe card please order and we will post it with the joint.
Click here for the ingredient list
Try Next …Our delicious Smoked Cull Yow Sausages
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£25.50 Add to cartIf you are looking for a delicious spring led Easter meal why not try this amazing Roast Chicken recipe from Liz Cottam.
The recipe uses a specially selected Salt Aged Cornish Red Chicken (Poulard), pancetta and delicious seasonal pickled and roasted vegetables. Our hand-selected chickens have to contain the right fat covering, enabling us to age them in our Himalayan salt chamber. This process enhances the flavour of this already delicious chicken.
The free-range chicken comes with 500g of Italian pancetta alongside a unique recipe card. The ingredients you will need are listed here.
We have proudly supplied Liz over the past 5 years across all of her restaurants, and we are always in awe of her recipes and cooking style. Liz has played a key role in helping develop the exciting Leeds food scene
Her most recent venture of Cora gained inclusion into this year’s Michelin guide within its first year. Liz is also behind the restaurant Home & The Owl both in Leeds, and even though super busy running these restaurants Liz has kindly found the time, to share one of her favourite recipes that use Yorkshires Finest ingredients.
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£45.00 Add to cartBeef Wellington by Lawrence Yates are ideal for two people to share. Certainly, when served with some homemade chips and greens.
50-day Salt Aged Chateaubriand’s get marinated in Garlic and Thyme for 24 hours. A unique smokey flavour comes from an initial sear on the barbecue. Freshly prepared Mushroom Duxelles and Parfait follow, in addition to being wrapped in all-butter French Puff Pastry.
Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. Here at Waterford Farm, we farm our own special Grass-fed, slow-grown cattle. We farm and age native and continental breeds. As a result, we can meet the various demands of our chefs. Secondly, we have a fantastic network of farmers who all supply us with incredible grass-fed beef.
Beef Wellingtons are sent frozen. Remove them out of the box, and put them into your fridge to continue to thaw out before cooking.
About Chef Lawrence Yates
R&J has supplied Lawrence for over a decade at various Michelin starred restaurants including the 2* Midsummer House and The Box Tree Restaurant, Ilkley. His impressive CV means a focus on quality and refined processes, that many other ready to cook Beef Wellington’s lack.
Lawrence provides Wellingtons for larger parties, if you would like to enjoy a larger cook at home Wellington please order through his website here.
Allergens: Celery, Mustard, Egg, Gluten, Sulphites & Milk
This product doesn’t contain nuts but there are nuts on the premises.Beef Wellington by Lawrence Yates Ave weight 520g to 570g
Try next… Delicious TrueFoods Gravy
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Seasonal Specials
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Barnsley Chops are a great example of Yorkshire’s fantastic food heritage & provenance.
“A big chop, a real chop. You know, a Barnsley chop”
The Barnsley chop is a cut that offers flavour, texture and heritage all in one chop. The chop contains two pieces of lamb fillet and two pieces of loin, delicately nestled on the bone with a section of the belly for good measure.
The origins of the Barnsley chop stretch back to the mid-1800s when it is suggested a group of Yorkshire Farmers requested a larger/proper Yorkshire Lambchop during market days. From this, the Barnsley chop was born, becoming a celebration of Yorkshire Lamb and food provenance.
We only select the finest Yorkshire Lambs from across this fine historic county.
Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. We age our lamb on the bone for 7-14 days to create a wonderful texture.
Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.
Recommended cooking instructions:
- Allow the Barnsley Chops to come to room temperature and pat dry
- Pan fry in a hot pan for 2 minutes per side and one minute on the fat side
- After that place in the oven at 180C for about 8-10mins
- Rest and enjoy
For the Cooks :
Try James Mackenzie of the Pipe and Glass famous Barnsley Chop Reciepe
Try next… Another show-stopping piece of lamb, is our lamb rumps.
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£16.00£12.95 Add to cart -
2 rib racks of Lamb come Porterhouse cut.
Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.
Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home
Sold in packs of 4 with an average pack weight of 600g
Our Recommended Cooking Instructions:
- Bring your 2 Rib Racks of Lamb to room temperature
- Get a heavy-based pan smoking hot
- Meanwhile, season the lamb with salt and pepper
- Sear fat side down, moving in the pan to stop burning. Add some butter and garlic and rosemary and baste the lamb.
- Turn over and subsequently place into a preheated oven for 10 minutes at 160c
- Rest and enjoy
Try next… Our delicious Salt Aged Two Rib of Beef!
Join our community on Instagram! Give us a follow @randjyorkshiresfinest.
£20.00£15.25 Add to cart -
Grass-Fed Lamb Cutlets are French-trimmed and chunky cut.
These are quick cooking, and are made from top-quality, grass-fed lamb.
Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.
Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.
Pack of 6.
Weight ranges between 520 – 570g.
Our recommended cooking instructions:
- Firstly, bring the Grass-Fed Lamb Cutlets to room temperature
- Meanwhile, preheat your oven to around 185c
- Cook the cutlets for around 2 minutes in a very hot pan creating a nice crust and colour on both sides and on the fat.
- Place into the oven for around 10 minutes turning over halfway through
- Leave to rest for 5 minutes
Try next… Another cut of lamb to try are our wonderful lamb shanks.
To learn more about how we farm follow us on Instagram! @randjyorkshiresfinest.
£14.00£13.50 Add to cart
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Waterford Farm Pies
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£19.75 Add to cartThis Box Contains 5 Delicious Pies
Waterford Farm Steak, Black Pudding and Guinness pies are award-winning & made exclusively for us. These pies pack plenty of flavours and go extremely well with chips and gravy.
Our handmade Steak, Black Pudding and Guinness pies use only the finest grass-fed beef and award-winning black pudding.
Contains: 30% Beef, 13% Black Pudding
Allergens: Gluten, Egg, Celery, Mustard, Fish (anchovies) Oatmeal, Soya
Our Recommended Cooking Instructions:
Preheat your oven to 180’c, Gas Mark 4. Remove pies from the freezer, brush the top with egg wash or milk. Bake on a baking tray for 40-45 minutes. Make sure the filling is piping hot all the way through before eating.
Try Next… Our Award-winning Black Pudding Doreen’s Black Pudding.
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£19.75 Add to cartThis box contains 5 delicious pies
We have produced a delicious new steak & ale pie, using Yorkshire’s finest chuck steak taken off grass-fed cattle from Waterford Farm. The Chuck steak has been expertly combined with a delicious gravy using local Black Sheep Brewery Ale.
Allergens: Gluten, Egg, Sulphites, Soya, Milk
Our Recommended Cooking Instructions:
Preheat your oven to 180’c, Gas Mark 4. Place pies on a baking tray in their foil casing, for 40-45 minutes from frozen and 20-25 minutes from chilled. Make sure the filling is piping hot all the way through before eating.
Try Next our Chicken Pie
Join our community on Instagram. Give us a follow @randjyorkshiresfinest
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£19.75 Add to cartThis box contains 5 delicious pies.
Waterford Farm Chicken, Ham & Leek Pies are award-winning pies made exclusively for us.
Our handmade Chicken, Ham & Leek pies, use only the finest ingredients. All combined inside some excellent pastry to make this ultimate classic flavour combination pie.
Contains 13% Chicken, 12% Ham, 9% Leek
Allergens: Gluten, Egg, Mustard, Milk, Soya
Our Recommended Cooking Instructions:
Preheat your oven to 180’c, Gas Mark 4. Remove pies from the freezer, brush the top with egg wash or milk. Bake on a baking tray for 40-45 minutes. Make sure the filling is piping hot all the way through before eating.
Try Next …Free Range Chicken should try our 90 days + old Red Cornish Chicken called the Poulard.
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Sunday Roasts
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£19.50 Add to cart*** Exclusive to R & J *** Yorkshire’s Finest Signature Range Poulard, giving a fresh perspective on quality Yorkshire Chicken. You truly are in for a treat!
These chickens are slow grown over 90 days plus. Reared in a high welfare, free roaming environment on Yorkshire grass pastures complemented by a natural cereal based diet grown on the Pollard family farm. This all contributes to an incredible depth of flavour and succulent texture that is second to none. This really is the ultimate choice of poultry. Perfect for a special family Roast and start the week with a chicken salad and curry for dinner to make the easy Monday.
Typical weight range 2.5kg -3kg
Our Recommended Cooking Instructions:
Cut the string and open the main cavity.
1hr 50 – 2hrs10 at 175C in an open roasting tin.
Please ensure that the juices run clear. -
£45.00 Add to cartLeg of Yorkshire Lamb is a fantastic bone-In and carvery cut joint.
We dry-age these for 7-10 days developing wonderful flavour and texture.
Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.
Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.
Pack Weight ranges from 2.4-3kg to feed 6 – 8 people.
George Howards Recommended Cooking Instructions:
- Allow Leg of Yorkshire Lamb to come up to room temperature.
- Add some knife scores and rub over some olive oil. Next rub in some salt.
- Preheat your oven to 240c
- Place fat side up in an open roasting tin
- Place in the oven for 10 minutes and give it a hot blast.
- Turn down the oven to 170c, add 1/2 pint of lamb/chicken stock and some garlic cloves & some Rosemary on the top and cover in foil.
- Cook for 30 mins per 500g
- Allow to rest under foil for 30mins.
- Carve and serve with sides of your liking.
Try next… Super Seasonal Nidd Sausage
Join our community on Instagram! Give us a follow @randjyorkshiresfinest
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£80.00 Add to cartYorkshire’s Finest Signature Sirloin Joint comes from the loin of the animal.
The Sirloin joint is great if divided and cooked like a steak but equally as good if roasted whole. In the chef world, this is called a striploin as it has had the bone removed. In doing so this table pleaser, is a joy to carve and serve when roasted whole.
Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. Here at Waterford Farm, we farm our own special Grass-fed, slow grown cattle. We farm and age native and continental breeds. As a result, we can meet the various demands of our chefs.
Pack weight to range between 2.5-2.8kg
Our recommended cooking instructions:
- Remove and pat down the joint from the fridge 60 minutes pre-cooking to get to room temperature.
- Warm up your Oven to 200
- Generously season the joint with salt and black pepper.
- Add some beef dripping to a heavy-based oven tray/pan and get smoking hot.
- Sear the joint fat side first and then turn and do the other side. Once browned place into your oven
- Carve & enjoy.
Try next… Like roasting joints then try our Rolled Rudding Rib of Beef
Join our community on Instagram! Give us a follow @randjyorkshiresfinest.
⭐⭐⭐⭐⭐- Annette E
Always fantastic quality
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Butchers Shop
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£18.20 Add to cart
Yorkshire’s Finest 8oz Salt Aged Sirloin Steak, as the name suggests, is taken from the loin of the animal.
‘Loin, we dub thee knight; henceforward be Sir Loin!”
The Sirloin Steak was potentially named by King Charles II or Henry VIII, who was served it and enjoyed it so much he knighted the steak Sir Loin. This is however more than likely a myth but still a fun one.
Our 8oz Salt Aged Sirloin Steak consists of a top layer of beautiful flavoursome fat and quite often marbling running throughout the soft, tasty meat. We age these steaks on the bone, this process develops incredible flavour and a great texture.
Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. Here at Waterford Farm, we farm our own special Grass-fed, slow grown cattle. We farm and age native and continental breeds. As a result, we can meet the various demands of our chefs.
Pack weight to range between 430-470g
Our recommended cooking instructions:
- Heat the BBQ or pan till very hot
- Remove the Steaks from the fridge for 30-60 minutes pre-cooking to get to room temperature.
- Season with oil, salt and black pepper.
- Cook the Sirloin for approx 3 minutes on either side over direct heat for medium-rare.
- You are looking for a golden crust to form.
- Remove from heat and allow to rest for 10 minutes lightly under foil.
Try next… Our Salt Aged Strip Loin
Join our community on Instagram! Give us a follow @randjyorkshiresfinest.
⭐⭐⭐⭐⭐- Josephine
Sent as a gift to a friend who appreciates great food! amazed at the quality and taste.
He is an ex Restauranteur -
£14.00 Add to cart“This cut of pork is an absolute treat!! “
The Pork Tomahawk Steak is a pork loin chop with some of the rich and succulent belly left on.
Sold with the rind on to retain the juiciness during cooking.
A stunning pork cut.
Pack weight ranges between 830- 970g.
Our Recommended Cooking Instructions:
Our Pork Tomahawk can be grilled or pan fried on a medium heat for 20-25mins. Leave the rind on during cooking will keep the cut juicy and moist.Allow to rest for 5mins before serving.
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£18.00 Add to cartThe Rack of Lamb is one of the most prestigious cuts of lamb.
Our Butchers find the racks in the upper section of the saddle, directly behind the shoulders. It contains some beautiful soft creamy fat, and is incredibly tender.
We only select the finest Yorkshire Lambs from across this fine historic county.
Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. We age our lamb on the bone for 7-14 days to create a wonderful texture.
Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.
(Pack weight to range between 700-780g)
Recommended cooking instructions:
- Bring the Rack of Lamb to room temperature
- Get a heavy-based ovenproof pan hot
- Season with salt and pepper
- Seal the fat side first in a very hot pan. After that seal the other side
- Place in the oven at 180C for 20mins for Medium rare.
- Finish by basting some garlic and rosemary over the lamb
- Rest and Enjoy
Try next… Our Lamb Shoulder Bone & Rolled
Join our community on Instagram! Give us a follow @randjyorkshiresfinest.
⭐⭐⭐⭐⭐ – Lesly A
Extremely tasty
‘For the Cooks’
‘For the Cooks’ focuses on; R&J chef-inspired produce & recipes, rare and native breed cuts, one-off, and on offer items. The produce will always be seasonal, grass-fed or free-range, sometimes experimental, sometimes traditional, and all about incredible flavours.
