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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£34.00 Add to cartWing Rib Steak is currently taken from some Hereford Beef aged for 55 days in our Himalayan Salt Chamber.
This is a sharing steak taken from the Wing Rib section of the Sirloin. Each whole WIng rib has 3 thick wing rib steaks subsequently there are always limited numbers avaiable.
You get the lovely flavour from the Sirloin which is heightened thanks to coming on the bone. The steak is a firm favourite of the Ox club in Leeds.
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.
Each steak is approx 850-950g
Our recommended cooking instructions:
- Heat the BBQ till the charcoal is white
- Meanwhile, remove the Wing Rib Steak from the fridge for 30-60 minutes pre-cooking to get to room temperature.
- Season with oil, salt and black pepper.
- Cook the steak for approx 6 minutes on either side over direct heat for medium rare.
- You are looking for a golden crust to form.
- To conclude, remove from heat and allow to rest for 10 minutes lightly under foil.
Try next… Our delicious beef wellington
Join our community on Instagram! Give us a follow @randjyorkshiresfinest.
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£38.00 Add to cartUS-Style Porterhouse Steak is a large T-bone with both the fillet and sirloin.
Our US-style Porterhouse is from the higher end of the sirloin, compared to our normal T-bone. As a result, you have a decent-sized section of the fillet.
Hereford Beef has been aged for 55 days for this version of For the Cooks, Beef Specials.
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.
The steaks will come in between 950 – 1050g
Our recommended cooking instructions:
- Heat the BBQ till the charcoal is white
- Meanwhile, remove the US-Style Porterhouse Steak from the fridge for 30-60 minutes pre-cooking to get to room temperature.
- Season with oil, salt, and black pepper.
- Cook the steak for approx 6 minutes on either side over direct heat for medium-rare. Have the fillet side facing away from the most intense heat.
- You are looking for a golden crust to form.
- To conclude, remove from heat and allow to rest for 10 minutes lightly under foil.
Try Next: Our Jacob’s Ladder
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£30.00 Add to cartThis impressive Large Cote De Boeuf is from Hereford cattle aged for 55 days in our Himalayan Salt Chamber.
This steak comes from the Fore Rib. Meaning it is a giant Rib Eye Steak with wonderful marbling & delicious flavour! Each Forerib contains around 4 of these steaks. Subsequently, there are always limited numbers avaiable.
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.
The steaks will come in between 750 – 850g
Our recommended cooking instructions:
- Heat the BBQ till the charcoal is white
- Meanwhile, remove the Large Cote De Boeuf from the fridge for 30-60 minutes pre-cooking to get to room temperature.
- Season with oil, salt and black pepper.
- Cook the steak for approx 3 minutes on either side over direct heat for medium rare.
- Then cook for a further 5 minutes as side on indirect heat
- You are looking for a golden crust to form.
- To conclude, remove from heat and allow to rest for 10 minutes lightly under foil.
Try Next: Our Fore Rib of Beef
Join our community on Instagram. Give us a follow @randjyorkshiresfines
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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 Steak, Black Pudding & Guinness Pies
Waterford Farm Pies are award-winning pies made exclusively for us.
Our handmade Steak, Black Pudding and Guinness pies use only the finest grass-fed beef, and award-winning black pudding.
Our Pies contain Yorkshire’s finest chuck steak taken off grass-fed cattle from Waterford Farm. Chuck steak is a cut of beef that is part of the chuck primal, which is a large section of meat from the shoulder area of the cow. This part of the animal gets a lot of exercise, making the muscles somewhat tough. Our butchers seam out the chuck and remove any gristle.
Waterford Farm Pies are named after our farm in Yorkshire. They are handmade in small batches by an expert team of pie makers. The pies use a shortcrust pastry, packed full of Yorkshire’s finest ingredients.
We enjoy having ours with some Truefood gravy, some chips or mashed potatoes and some greens. Keep an eye open for some seasonal specials.
Contains: 30% Beef, 13% Black Pudding
Like Black Pudding why not try the Award Winning Doreen’s Black Pudding.
Allergens: Gluten, Egg, Celery, Mustard, Fish (anchovies) Oatmeal, Soya
Our Recommended Cooking Instructions:
- Firstly, preheat your oven to 180’c,
- Secondly, place your Steak, Black Pudding & Guinness Pies on a baking tray in their foil casing, bake 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.
- Serve and enjoy
Try Next …Like Black Pudding why not try the Award Winning Doreen’s Black Pudding.
Join our community on Instagram. Give us a follow @randjyorkshiresfinest
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£19.75 Add to cartThis box contains 5 delicious Steak & Ale Pies
Our Steak & Ale Pies contain Yorkshire’s finest chuck steak taken off grass-fed cattle from Waterford Farm. Chuck steak is a cut of beef that is part of the chuck primal, which is a large section of meat from the shoulder area of the cow. This part of the animal gets a lot of exercise, making the muscles somewhat tough. Our butchers seam out the chuck and remove any gristle.
The Chuck steak has been expertly combined with a delicious gravy using local Black Sheep Brewery Ale.
Waterford Farm Pies are named after our farm in Yorkshire. They are handmade in small batches by an expert team of pie makers. The pies use a shortcrust pastry, packed full of Yorkshire’s finest ingredients.
We enjoy having ours with some Truefood gravy, some chips or mashed potatoes and some greens. Keep an eye open for some seasonal specials.
Pies contain Allergens: Gluten, Egg, Sulphites, Soya, Milk
Our Recommended Cooking Instructions:
- Firstly, preheat your oven to 180’c,
- Secondly, place your Steak & Ale Pies on a baking tray in their foil casing, bake 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.
- Serve and enjoy
Try Next …So you love pies, try our box of mixed pies
Join our community on Instagram. Give us a follow @randjyorkshiresfinest
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£19.75 Add to cartThis Box Contains 5 Delicious Chicken, Ham & Leek Pies
Waterford Farm Pies are award-winning pies made exclusively for us.
Our handmade Chicken pies, use only the finest ingredients. All combined inside some excellent pastry to make this ultimate classic flavour combination pie.
Our butchers fillet each and every chicken making sure they all pass the Yorkshire’s finest quality test. All of our chicken is sourced from the very finest local poultry farms across Yorkshire. We only select high welfare farm assured, grade A chickens.
Waterford Farm Pies are named after our farm in Yorkshire. They are handmade in small batches by an expert team of pie makers. The pies use a shortcrust pastry, packed full of Yorkshire’s finest ingredients.
We enjoy our pies with some Truefood gravy, some chips or mashed potatoes and some greens. Keep an eye open for some seasonal specials.Contains 13% Chicken, 12% Ham, 9% Leek
Allergens: Gluten, Egg, Mustard, Milk, Soya
Our Recommended Cooking Instructions:
- Firstly, preheat your oven to 180’c,
- Secondly, place your Chicken, Ham & Leek Pies on a baking tray in their foil casing,
- Bake 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.
- Serve and enjoy
Try Next …Fans of Free Range Chicken should try our 90 days + old Red Cornish Chicken called the Poulard.
Join our community on Instagram. Give us a follow @randjyorkshiresfinest
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Sunday Roasts
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£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
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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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£36.00 Add to cartThe shoulder of Yorkshire Lamb is a wonderful joint to slowly roast and savour.
Lambs are farmed on hillsides across Yorkshire. 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 2.2-2.8kg to feed 6 – 8 people.
Our Recommended Cooking Instructions:
- Allow shoulder of Yorkshire Lamb to come up to room temperature.
- Add some knife scores and rub over some olive oil. Next rub in some salt.
- Pre Heat oven to 220c
- Place fat side up in an open roasting tin and place in the middle of the oven for 10 minutes.
- Turn down the temperature in the oven to 165c
- Take the shoulder out and pour in some chicken or lamb stock, add some garlic, now cover with foil
- Cook for 4 hours or until the meat pulls away from the bone easily.
- Allow to rest under foil for 20mins.
- Pull away the meat from the bones and add some of the cooking juices.
- Serve with sides of your choosing.
Try next… Super Seasonal Nidd Sausage
Join our community on Instagram! Give us a follow @randjyorkshiresfinest
featured products
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 cartThe Pork Tomahawk Steaks are 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 and to produce some amazing crackling.
The Pork come from our woodland pork. The pigs are native breeds including Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We only select the very best gilts and when ready we dry age our pork for around 7 days in a special pork dry ageing fridge. This process helps intensify the flavour whilst developing an incredible crackling.
Pack weight ranges between 830- 970g.
Our Recommended Cooking Instructions:
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Our Recommended Cooking Instructions:
- Firstly bring the Pork Tomahawk Steaks to room temperature
- Heat up a heavy-based pan
- Using tongs place the fat side onto the pan to begin rendering down the fat. Do this for 5 minutes but don’t let it burn.
- Subsequently, sear each side of the Tomahawk for 2-3 minutes till browned
- Put into a very hot oven for 5 minutes to get some crackling.
- Rest for 2 minutes
Try next… Our delicious Pork Belly Squares
Join our community on Instagram! Give us a follow @randjyorkshiresfinest.
⭐⭐⭐⭐⭐ – Carol
My husband said these are the best chops he has ever had!
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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.
