WELCOME
We are a family farm and butcher that farms across Nidderdale and the Yorkshire dales.
Our family has farmed here 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’
To celebrate restaurants re-opening and chefs returning back to work, we wanted to freshen up our online shop, providing an evolving and chef-linked product section for you the home cooks.
‘For the Cooks’ will focus 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 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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Pack of 4 lamb cannons.
A Cannon of Lamb is one half of the loin side of a lamb, boned, yet with the fat scored and left on. It is considered one of the best cuts of lamb for roasting and the remaining fat will aid in producing some incredible flavours and a delicious moist piece of Lamb.
Your Farm Need-To-Know:
Quality, British lamb is renowned for its succulence.
We really care about our animals. Our lambs enjoy happy, healthy lives grazing on fresh grass and we buy them live from farmers in our cooperative. All our lamb is hung for a minimum of ten days so our customers receive the perfectly tender meat they rightly expect and deserve.
Try next… Another show-stopping piece of lamb is our lamb rumps.
£23.00£16.00 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
Join our community on Instagram! Give us a follow @randjyorkshiresfinest.
£30.00£25.00 Add to cart -
These delicious 2 rib rack of Lamb are on special offer. A Porterhouse cut that adds a great depth of flavour thanks to the 10 days of salt ageing on the bone.
Sold in packs of 4.
Average weight of pack: 600g
Your Farm Need-To-Know:
Quality, British lamb is renowned for its succulence.
We really care about our animals. Our lambs enjoy happy, healthy lives grazing on fresh grass and we buy them live from farmers in our cooperative. All our lamb is hung for a minimum of ten days so our customers receive the perfectly tender meat they rightly expect and deserve.
Try next… Another show-stopping piece of lamb is our https://www.randjyorkshiresfinest.co.uk/product/yorkshires-finest-160g-lamb-chops-pack-of-4/
£20.00£16.00 Add to cart
featured products
VISIT OUR 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. -
£28.00 Add to cartThis is the latest in-trend steak which is perfect as a sharing steak or as a single serving for the true meat lover. The steak talks for itself; bone in, heavily marbled and truly delicious!Pack weight to range between 850- 900g
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£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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£12.00 Add to cartThese 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. -
£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
Join our community on Instagram! Give us a follow @randjyorkshiresfinest
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£42.00 Add to cartOk 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!
Join our community on Instagram! Give us a follow @randjyorkshiresfinest.
Our Bespoke Ranges
Signature Range
R & J were the pioneers when it came to the Dry Aging of Beef under our branding of Yorkshire’s Finest Signature Range produced to a standard that we have evolved over the last 40 years since the company was founded. No government-defined standard comes close.
Signature Salt Aged Range
The Signature Salt Aged Range is as unique as R&J itself using Himalayan Salt, the purest salt in the world, and under strictly controlled conditions we have taken the dry ageing of meat to another level. We believe we offer the ONLY two storey Himalayan Salt Chamber in the world.