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  • Bistecca alla Fiorentina

    Bistecca alla Fiorentina

    Bistecca alla Fiorentina is a real treat, but who doesn’t love a good native breed barbecued steak.

    This cut is inspired by the Italian cut from Florence aka Bistecca alla Fiorentina. The steak cut became popular in the Medici era and was 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.

    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.

    Pack weight of approximately 1.5kg

    Our Recommended Cooking Instructions:
    • 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 3-4 less hungry soles.
    • Preheat a barbecue or grill to high. Season with sea salt.
    • 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.
    • Rest for 10 minutes before carving off the bone and then slicing into 1cm thick strips. Add some more salt if needed.

    Try next… Our beautiful Salt Aged Two Rib of Beef!

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest. 

    £42.99 Add to cart
  • Butterflied Leg of Lamb

    Butterflied Leg of Lamb

    A butterflied Leg of lamb on the barbecue is probably one of the nicest, easiest and generous cuts to barbecue.

    We have not marinated these cuts, instead, we have entrusted you the home cooks to do so as you please!

    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.

    This is not a whole leg of lamb. Average weight 1.3-1.5 kg

    Our Recommended Cooking Instructions:
    • Bring the leg to room temperature and cut shallow slashes across the lamb’s outer fat.
    • Meanwhile finely crush some Garlic, Rosemary and mix with Salt, Black Pepper, Lemon Juice and Dijon Mustard
    • Rub the mix over the lamb
    • Cook directly over the hot coals and leave for a few minutes to get some colour. Flip the lamb over to colour the other side.
    • Subsequently, now place on the indirect side of the barbecue for around 20 minutes turning occasionally.
    • Rest for 15 minutes

    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 Add to cart
  • Spatchcocked Poulard

    Spatchcocked Poulard

    Spatchcocked Poulard offers a great barbecue option.

    Everyone 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.

    Our Recommended Cooking Instructions:
    • Uncover your Spatchcocked Poulard and leave in fridge for 2 hours to dry out the skin.
    • Marinade to your desire.
    • To cook on a barbecue: cook for 10 mins each side in the centre
    • 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

    £20.00 Add to cart
  • 8oz Salt Aged Rump Steak (Pack of 2)

    These prime 8oz Salt Aged Rump Steak are packed full of flavour.

    The 8oz Salt Aged Rump Steak comes off the backside of the cow, so is an active muscle which makes it less tender than sirloin but with more flavour and savouriness and at a more favourable price. We age our rumps in the Himalayan salt chamber. this process helps create a finer texture resulting in a better eating rump steak. Once aged our butchers turn the whole rump into delicious 8oz steaks.

    These steaks are fantastic when cooked on a barbecue and served with a chimichurri sauce. The steak’s natural big flavours can withstand lots of flavour competition.

    Pack weight to range between 430-470g

    Our recommended cooking instructions:
    • Heat the BBQ till the charcoal is white
    • 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 Rump 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 45 Day Aged Picanha Rump!

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐ – David

    The best rump steak ever!

    £14.00 Add to cart
  • 880g Salt Aged Tomahawk (Pack of 1)

    This large 880g Salt Aged Tomahawk is a perfect sharing steak or as a single serving for a hungry soul.

    The steak talks for itself; bone-in, heavily marbled and truly delicious! It comes from the fore rib area, but with the rib bone still attached. This makes it perfect to cook over the fire as you have a handle to turn the steak as you cook it.

    Pack weight to range between 850- 900g

    Our recommended cooking instructions:
    • Remove and pat down the Steaks from the fridge 60 minutes pre-cooking to get to room temperature.
    • Warm-up your barbecue
    • Generously season the steak with salt and black pepper.
    • Cook the steak for approx 5-7 minutes on either side for medium-rare over indirect heat.
    • Finish off over direct heat (or if using top quality, lump wood charcoal and no paraffin starters, place the steak in the ambers for a minute aside to develop an incredible crust)
    • Remove the steak from heat and allow to rest for 8-10 minutes lightly under foil.
    • Carve the steak off the bone and then slice it before serving with a delicious sauce.

    Try next… Like big steaks, then try our famed Bistecca Alla Fiorentina

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐- Steve L

    R&J’s salt aged beef is the best and this cut is the best of the best!

    £32.00 Add to cart
  • Porter House Steaks

    Himalayan Salt Aged Porter House (Pack of 2)

    Porter House Steaks are melt-in-the-mouth steaks!!

    These are magnificent, tender bone in Sirloin Steaks taken from the loin of the animal. Some of you might be expecting a T-bone style steak but that is an American Porthouse.

    Each Porter House has a section of rib bone present meaning you get all the incredible flavour during the cooking. A great outer layer of soft beef fat which will render down during cooking giving incredible beefiness, succulence and pleasure.

    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.

    Pack weight ranges between 950 – 1050g.

    Our recommended cooking instructions:
    • Firstly, bring your steaks to room temperature
    • Warm-up your barbecue and split the charcoal so you have direct and indirect heat.
    • Season liberally with salt and pepper and cook on the direct heat for 2 minutes aside
    • Move onto the indirect heat for a further 3-4 minutes aside.
    • Rest for at least 10 mins and enjoy.
    • Most importantly, enjoy

    Try next… Want a US-style Porterhouse steak try these!

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐ – David S

    Your Beef products are always of the highest quality. I always treat my Lads, when they visit.t’s a long way to travel for salt though!!! (It is, unfortunately, click here to learn why we have to use salt bricks from the Himalayans)

    £30.00 Add to cart
  • Cote de Boeuf

    680g Salt Aged Cote de Boeuf (Pack of 1)

    Cote de Boeuf is the French terminology for Rib of Beef.  We use this terminology to create our 680g Salt Aged Cote de Boeuf steaks on the bone.

    This is a perfect sharing steak for two people. We age our steaks for a minimum of 50 days in our Himalayan Salt Chamber. The steak comes on the bone enabling even more flavours to develop whilst ageing but also whilst cooking.

    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.

    The steak is approximately 650 – 700g, packed in ones.

    Our recommended cooking instructions:
    • Remove and pat down the Steaks from the fridge 60 minutes pre-cooking to get to room temperature.
    • Heat a heavy-based pan till very hot, and add some beef dripping.
    • Generously season the steak with salt and black pepper.
    • Cook the steak for approx 1-2 minutes on either side for medium-rare.
    • Place in a preheated oven at 200, for 10 minutes – turning after 5 minutes.
    • Remove the steak from heat and allow to rest for 8-10 minutes lightly under foil.
    • Carve the steak off the bone and then slice it before serving with a delicious sauce.

    For the Cooks – Try Tom Kerridge Cote De Boeuf’s recipe

    Try next… Fore Rib of Beef!

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐ – Elizabeth

    Really Excellent

    £23.00 Add to cart
  • Salt Aged T-bone Steak

    480g Salt Aged T-bone (Pack of 1)

    Yorkshire’s Finest Salt Aged T-bone Steak steak gives you the best of both worlds. It is a great steak to share or enjoy by yourself!

    The T-bone contains both the sirloin and a section of the fillet, providing amazing flavour and texture in one steak. We age the T-bone steaks in our Himalayan salt chamber for around 50 days. They are aged on the bone in the whole and then expertly portioned by our master butchers.

    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.

    These are 450-500g packed in ones.

    Our recommended cooking instructions:
    • Remove the Salt Aged T-bone Steak from the fridge 60 minutes pre-cooking to get to room temperature.
    • Heat half of your bbq, creating an area that has direct heat and an area with non-direct heat.
    • Season the steak with oil, salt and black pepper.
    • Cook the T-bone for approx 3-4 minutes on either side for medium-rare. Place the fillet side of the steak on the less direct heat side of the barbecue as this will need less cooking.
    • Remove the steak from heat and allow to rest for 10 minutes lightly under foil.

    Try next… If you like steaks on the bone, try our (bone-in sirloin) porterhouse!

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐ – Charles D

    We used to dream of having steaks like this when I was a lad.

    £15.00 Add to cart
  • 45 Day Aged Dairy Porterhouse Steak

    Aged Dairy Porterhouse Steak

    We have some delicious Aged Dairy Porterhouse Steak available only when we have the stock.

    Delicious depth of flavour thanks to many years of grazing fine pastures. We have aged these steaks in our Himalayan salt chamber for 45 days adding to the texture and flavour.

    The yellow in the fat on the 45 Day Aged Dairy Porterhouse Steak is due to Beta-carotene which is a naturally-occurring plant pigment. It is what gives many fruits and vegetables their orange or yellow color (like carrots, squash, pumpkins, and grapefruit).

    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 Dairy X cattle come from one of our local dairy farms.

    Pack weight to range between 600-650 grams.

    Our recommended cooking instructions:
    • Heat the BBQ till the charcoal is white
    • Remove the Aged Dairy 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 steaks for approx 5-6 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 Rump Steak 

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £24.00 Add to cart
  • Sale! lamb cutlets

    Grass-Fed Lamb Cutlets

    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
  • Sale!

    Barnsley Chops (Pack of 2)

    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.

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £16.00 £12.95 Add to cart
  • Aged Dairy T-Bone Steaks

    Aged Dairy T-Bone Steaks

    We also have some Salt Aged Dairy T-Bone Steaks available for a limited amount of time.

    Delicious depth of flavour thanks to many years of grazing fine pastures. Alongside the long life of the cattle, we have aged these steaks in our Himalayan salt chamber for 45 days adding to the texture and flavour.

    The yellow in the fat on the Dairy T-Bone Steaks is due to Beta-carotene which is a naturally-occurring plant pigment. It is what gives many fruits and vegetables their orange or yellow color (like carrots, squash, pumpkins, and grapefruit).

    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 Dairy X cattle come from one of our local dairy farms.

    Pack weight to range between 600-650 grams.

    Our recommended cooking instructions:
    • Heat the BBQ till the charcoal is white
    • Remove the Aged Dairy T-Bone Steaks from the fridge for 30-60 minutes pre-cooking to get to room temperature.
    • Season with oil, salt, and black pepper.
    • Cook the steaks for approx 5-6 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 beautiful Salt Aged Two Rib of Beef!

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest. 

    £25.00 Add to cart

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