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Beef

All our beef comes from our own herd right here on our family farm, or from our incredible network of co-operative farmers and suppliers

 

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Beef

All our beef comes from our own herd right here on our family farm, or from our incredible network of co-operative farmers and suppliers

 

All our beef comes from our own herd right here on our family farm, or from our incredible network of co-operative farmers and suppliers

 

Showing 1–12 of 42 results

  • Large Cote De Boeuf

    This 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

     

    £30.00 Add to cart
  • US-Style Porterhouse Steak

    US-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

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

    £38.00 Add to cart
  • Wing Rib Steak

    Wing 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

    £34.00 Add to cart
  • Large Beef Wellington

    Large Beef Wellington by Lawrence Yates

    Large Beef Wellington by Lawrence Yates are ideal for up to Four people (or 2-3 hungry souls) 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 1kg to 1.1kg

    Try next… Delicious TrueFoods Gravy

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

     

    £80.00 Add to cart
  • 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
  • Beef Wellington

    Beef Wellington by Lawrence Yates

    Beef 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

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

    £45.00 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
  • Salt Aged Two Rib of Beef

    Salt Aged Two Rib of Beef

    A Show-Stopping Salt Aged Two Rib of Beef.

    From Sunday lunch to hosting a Dinner Party this will make a truly magnificent center piece. This beautiful piece of Grass Fed, Yorkshire reared Beef has been Himalayan Salt Aged for 5-6 weeks. This Beef will therefore have unbeatable taste and tenderness with a super depth of flavour and incredibly ‘buttery’ fat.

    This Rib has been very carefully removed from the chine and plate bone. It has then been tied back in place for roasting. For ease of carving, simply snip the strings and lift the entire piece away without having to contend with the bone.

    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.

    Feeds approx. 4 – 6 people

    Pack Weight to range between 3-4kg.

    Our recommended cooking instructions:
    • Firstly, bring your Rib to room temperature
    • Meanwhile, pre heat your oven to 220c
    • Seal the rib in a red hot pan on all sides.
    • Place in the oven for 15mins per 500g for medium rare. Turn down the oven to 180C after the first 15mins
    • Rest for at least 20mins and enjoy.
    • Most importantly, enjoy

    Try next… a large sharing steak inspired by the famous Bistecca alla Fiorentina

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

    ⭐⭐⭐⭐⭐ – Elizabeth

    Flavoursome & melt in the mouth tender. Even the broth we made from the bones was excellent

    £60.00 Add to cart

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