WELCOME
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; 100% 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.
‘For the Cooks’
‘For the Cooks’ focuses on; R&J chef-inspired produce, 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.
We will also focus on produce that is not currently featuring on the menus of the many great chefs who we supply. As nose to tail butchers, this means we are able to offer you the cooks; some incredible, yet currently not on trend cuts and joints at great prices for you to enjoy at home.
We will be updating ‘For the Cooks’ bi-monthly, so sign up to our newsletter for great offers and exciting new products.
featured products
For the Cooks
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Lamb Mergeuz – This small but oh so mighty sausage packs a real punch.
We have been busy working on a new and improved flavouring for this famous North African/ French Sausage. Since the late twentieth century, the Lamb Merguez has been popular in France and England due to the large Algerian Populations.
Our Lamb Merguez contain Rose Harrisa, Paprika, and many other delicious spices. Perfect on the barbecue served with flat breads and maybe a bit of yoghurt for those who like a little less heat. You can also add it to stews or with warm summer day salads.
500-550g per packet
Allergen Information – Contains No Allergens
Try next…Our incredible our incredible Lamb Arrosticini
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£7.00£6.50 Add to cart -
This delicious kebab is made from new season Yorkshire Lamb fillets, suitable for quick cooking over flames and perfect to share as a mid-week dinner.
Arrosticini originate from the food consumed by shepherds and other inhabitants of the mountainous areas in Abruzzo within the villages of Castilenti, Civitella Casanova, Carpineto and Villa Celiera.
Yorkshire’s Finest Arrosticini come unseasoned with a good sprig of Rosemary. Whilst cooking the Arrosticini, dip the Rosemary in Olive Oil and then flamboyantly dress the cooking lamb. Finish with a final flourish and sprinkle with Sea Salt. The focus is on the quality of our New Season Yorkshire Lamb, not on an over powering spice or seasoning!
Come in a pack of 6 skewers, the traditional beverage accompaniment is a Montepulciano d’Abruzzo wine.
Try next…Our incredible our incredible Lamb Merguez
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£15.25£14.25 Add to cart -
A butterflied leg of lamb on the barbecue is probably one of the nicest, easiest and generous cuts to barbecue. The lamb legs have been aged in our Salt chamber aiding the texture of this lamb. We have not marinated these cuts, instead we have intrusted you the home cooks to do so as you please!
To cook this leg of lamb on a barbecue, do so by placing it directly over the hot coals and leave for a few minutes to get some colour. Flip the lamb over to colour the other side. Once browned, move it to the side of the barbecue with no coals and cook for 18-20 minutes, turning often and adding any marinade.
1.3- 1.5 kg
Try next… If you still fancy some of Yorkshire’s Finest Lamb why not try our fantastic Yorkshire’s Finest 21 Day Himalayan Salt Aged Carvery Cut Leg of Lamb
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£30.00£25.00 Add to cart
featured products
Butchers Shop
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£14.00 Add to cart
Sirloin, as the name suggests, is taken from the loin of the animal. Sirloin consists of a top layer of beautiful flavoursome fat and quite often marbling running throughout the soft, tasty meat.Pack weight to range between 430-470g
Our recommended cooking instructions:
Allow to come to room temperature. Heat the pan to red hot. Place the steak carefully into the pan and cook for 1.5mins on each side for medium rare. Remove and rest for about 10 minutes then enjoy. -
“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.
£14.00£11.50 Add to cart -
£13.00 Add to cartOur skilled butchers take the Lamb Pencil Fillets from the lamb loin.
They are lean, succulent and possibly the most tender cut of lamb.
Pan fry and serve pink.
Pack contains 6 fillets.
featured products
BBQ Season
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These stunning burgers are made from the very finest steak trim and pure steak fat, using our family recipe passed down through the generations. They are then aged in our Himalayan Salt Chamber which gives them the most amazing flavour and texture. These are the very best Yorkshire’s Finest steak burgers.
Allergen information – contains gluten, sulphites and soya.
Pack weight to range between 860-940g.
Our Recommended Cooking Instructions:
Our burgers can be pan fried or grilled.
Pan fry on a medium heat for 20-25mins turning regularly, grill on a medium heat for 20-25mins turning regularly.
Please ensure the burger is cooked right through and the juices run clear.£12.00£10.50 Add to cart -
£20.00 Add to cartEveryone loves chicken, but more often than not; the wings, or legs you buy for the barbecue are not the best quality. As such we recommend you try and cook a whole chicken on the barbecue guaranteeing the providence and as such the welfare of the bird.
These large chickens are perfect for 6 of you to share. Our free range slow grown chickens come from fine Yorkshire grass pastures, raised to the best possible standard over 90 plus days.
We have spatchcocked these chickens for you; enabling you to simply, or extravagantly marinate these pre-cooking on the barbecue.
- To cook on a barbecue: cook for 5 mins each side in the centre, then draw aside to the edges to cook on a gentler heat. Turn regularly. Baste in between with beer or water. To check that it’s cooked through, pierce with a knife between the thighs and breast bone: the flesh should be white and firm.
Remove from the heat and leave to rest, covered with foil, for 10-15 mins. Cut into portions and enjoy!
Any left overs make great salads
Typical weight range 2.5-3kg
Try next… If you have opted against the BBQ why not Roast Yorkshire’s Finest Poulard
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Ok this is a real treat, but who doesn’t love a good native breed barbecued steak. On sale for a limited time only.
This cut is inspired by the Italian cut from Florence aka Bistecca alla Fiorentina. The steak cut became popular in the Medici era and were sought after by the British in the 19th century. We have decided to introduce this amazing steak, offering you a chance to escape on holiday via the miracle of food, wine and good company.
The beef used comes from one of our Longhorn cattle raised here at Waterford Farm. These native breed produce an amazing Florentine steak, thanks to their fat content and T-bone structure.
These prime cuts are suited to fast, direct methods of cooking such as, barbecuing, and are best served rare to medium rare, with each steak feeding 2 very hungry folk or 3 less hungry soles.
Preheat a barbecue or grill to high.
Place onto the hot grill and cook for 3-5 minutes before turning and cooking for a further 3-5 minutes. You can stand these steaks on the bone for a further 2-3 minutes to cook.
For a perfect medium rare the steak should be 40°C in the centre. If you prefer your steak a little more cooked, simply move to a cooler part of the grill and cook for a further few minutes.
Pack weight approximately 1.5kg
Try next… Our beautiful Salt Aged Two Rib of Beef!
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£42.00£37.00 Add to cart
