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Easter

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Easter

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  • Fore Rib of Beef

    Salt Aged Full Fore Rib of Beef

    Salt Aged Full Fore Rib of Beef is a Show-Stopping Roasting Joint. From Sunday lunch to hosting a Dinner Party this will make a truly magnificent centerpiece. 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. 10-12 people

    Pack Weight to range between 6.5-7.5kg.

    Our Recommended Cooking Instructions:

    • Firstly, bring your Salt Aged Full Fore Rib of Beef 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 30mins and enjoy.
    • Most importantly, enjoy

    Try next… Enjoy large roasting joints, try our woodland porchetta.

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

    £120.00 Add to cart
  • Salt Aged Large Cornish Red Chicken & Pancetta

    If you are looking for a delicious spring led Easter meal why not try this amazing Roast Chicken recipe from Liz Cottam.

    The recipe uses a specially selected Salt Aged Cornish Red Chicken (Poulard), pancetta and delicious seasonal pickled and roasted vegetables. Our hand-selected chickens have to contain the right fat covering, enabling us to age them in our Himalayan salt chamber. This process enhances the flavour of this already delicious chicken.

    The free-range chicken comes with 500g of Italian pancetta alongside a unique recipe card. The ingredients you will need are listed here.

     

    We have proudly supplied Liz over the past 5 years across all of her restaurants, and we are always in awe of her recipes and cooking style. Liz has played a key role in helping develop the exciting Leeds food scene

    Her most recent venture of Cora gained inclusion into this year’s Michelin guide within its first year. Liz is also behind the restaurant Home & The Owl both in Leeds, and even though super busy running these restaurants Liz has kindly found the time, to share one of her favourite recipes that use Yorkshires Finest ingredients.

    £25.50 Add to cart
  • Woodland Porchetta 3kg

    We now have two fantastic suppliers of Woodland pork available. Farmed here in Yorkshire in both the Vale and the Dales, our suppliers take advantage of the variable terrain of this fine county. The pork is some of the tastiest free range pork available and is perfect when rolled and made into a Woodland Porchetta.

    Porchetta is famed across Italy, with different regions favouring different flavourings. It is so cherished it has its own festival with chefs competing to make the best Porchetta.

    At R&J we have gone with a traditional flavouring as picked by our head Butcher. It is closer to the Abruzzo region flavourings as we have added fennel, rosemary and garlic.

    Our Recommended Cooking Instructions:

    This amazing joint can be barbecued or cooked in the oven. It is great for large gatherings, as all you need to provide is some good bread rolls to pack the Porchetta into. It is also great as a Sunday Roast, just make sure you save some for those essential Woodland Porchetta sandwiches the next day!

    The weight range is 2.8 – 3.4 kg

    Try Next …Beef Wellington for Two.

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

     

    £50.00 Add to cart
  • Rolled Rib Eye Joint

    Rolled Rudding Rib of Beef

    Rolled Rudding Rib of Beef is a historic Yorkshire term for a Rolled Rib Eye Joint.

    This is the prized prime rib-eye muscle taken from the fore rib of beef, carefully seamed out and then rolled and tied back in its original fat. When roasted the natural outer fat continuously self-bastes during cooking to give the most mouth-watering roasting joint.

    Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. We use both native and continental breeds that enable us to meet the demands of our chefs for both high-fat content beef and leaner options. We also farm our own cattle here at Waterford Farm. Grass-fed, slow grown is the only way we know.

    Pack weight to range between 2.5kg-2.8kg – Perfect for around 6-8 people.

    Our Recommended Cooking Instructions:
    • Bring your Rolled Rib Eye Joint to room temperature
    • Preheat your oven to 200c
    • Roughly chop some onion, carrot and celery to make a trivet
    • Place your vegetable trivet into a large, heavy-based roasting tray
    • Season the joint with good quality fine sea salt
    • Place the beef fat side up onto the trivet which should line the base of the tray
    • Place in the centre of the oven and roast for 20 minutes, reducing the temperature to 170C. Roast for 30 minutes per 1kg. If you have a meat probe, make sure the internal temperature is 55c for a medium-rare roast – this will rise to 58c
    • Rest for around 30 minutes before carving
    • In the meantime make the gravy using the vegetables and cooking juices left in the roasting tray

    Try next… If you enjoy rib eye try our impressive Tomahawk steak 

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

     

    • Bring your Rolled Rudding joint to room temperature
    • Preheat your oven to 200c
    • Roughly chop some onion, carrot and celery to make a trivet
    • Place your vegetable trivet into a large, heavy-based roasting tray
    • Season the joint with good quality fine sea salt
    • Place the beef fat side up onto the trivet which should line the base of the tray
    • Place in the centre of the oven and roast for 20 minutes, reducing the temperature to 170C. Roast for 30 minutes per 1kg. If you have a meat probe, make sure the internal temperature is 55c for a medium-rare roast – this will rise to 58c
    • Rest for around 30 minutes before carving
    • In the meantime make the gravy using the vegetables and cooking juices left in the roasting tray

    Try next… If you enjoy rib eye try our impressive Tomahawk steak 

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

    £75.00 Add to cart
  • Topside Beef Joint

    2.25kg Topside Beef Joint

    Topside Beef Joint is a delicious roasting joint taken from the hind quarter of the animal.

    Ideal for a longer, slower-style roast to give super cylindrical slices of hearty roast beef. Our butchers use seam butchery to reveal the topside of beef. We then create individual joints out of the primal cut. Once portioned to household sizes our butchers tie some beef fat to help base this lean cut.

    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 to range between 2-2.5kg (Pack of 1)

    Our recommended cooking instructions:
    • Firstly, bring your Topside Beef Joint to room temperature
    • Season liberally with salt and pepper
    • Meanwhile, pre heat your oven to 200c
    • Place in the oven for 15mins per 500g for medium rare. Turn down the oven to 160C after the first 15mins
    • Rest for at least 30mins and enjoy.
    • Most importantly, enjoy

    Try next… Feeding less? We have a smaller option available.

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

    ⭐⭐⭐⭐⭐ – John J

    The best beef ever!

    £31.50 Add to cart
  • Yorkshire’s Finest Poulard

    *** Exclusive to  R & J *** Yorkshire’s Finest Signature Range Poulard, giving a fresh perspective on quality Yorkshire Chicken. You truly are in for a treat!

    These chickens are slow grown over 90 days plus. Reared in a high welfare, free roaming environment on Yorkshire grass pastures complemented by a natural cereal based diet grown on the Pollard family farm. This all contributes to an incredible depth of flavour and succulent texture that is second to none. This really is the ultimate choice of poultry. Perfect for a special family Roast and start the week with a chicken salad and curry for dinner to make the easy Monday.

    Typical weight range 2.5kg -3kg

    Our Recommended Cooking Instructions:
    Cut the string and open the main cavity.
    1hr 50 – 2hrs10 at 175C in an open roasting tin.
    Please ensure that the juices run clear.

     

    £19.50 Add to cart

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