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For the Cooks

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For the Cooks

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  • Large Cote De Boeuf

    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
  • US-Style Porterhouse Steak

    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
  • Wing Rib Steak

    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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • Sale! Smoked Cull Yow Sausage

    Hot Smoked Cull Yow Sausage

    Hot Smoked Cull Yow Sausage is a sausage that doesn’t conform to the normals rules of saying ‘No’ to all things enjoyable and delicious.

    It is instead very much a sausage that says all things Yes! Yes, to Salt Aged Cull Yow! Yes, to Salt Aged Yorkshire’s Finest Beef! Yes, to Italian Pork Lardo! Yes to 4 hours of hot smoking by The Holy Smokery! Yes, to being Sustainable, and most importantly Yes, to being delicious!

    Each pack contains 8 sausages

    This is all part of our new project called ‘Wow Cull Yow’ that aims to get more people enjoying and eating Cull Yow/Mutton. The Wow Cull Yow project will also be documenting the benefits of working with what many farmers see as a farming by-product. We will be monitoring the regenerative benefits of farming Yows on our soil here and at other like-minded farmers who are working with us on this project.

    Our Recommended Cooking Instructions:
    • Put the Hot Smoked Cull Yow Sausage into a pot of boiling water for 2 minutes
    • Take out and then fry in a little bit of oil for a further 5-7 minutes, turning regularly
    • Use the remaining water to make a gravy
    • Enjoy

    Try Next …Our delicious  Woodland Pork Shoulder

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

    £8.50 £7.95
  • Tournedos Rossini

    Tournedos Rossini

    Tournedos Rossini have been a staple of Café Anglais in Paris, making them symbolic of French Haute Cuisine.

    Mini beef fillet chateaubriand barrels are wrapped in a thin layer of pig fat Lardo. This fat helps keep the chateaubriand barrel wonderfully tender whilst giving flavour. The lardo melts away during the cooking, leaving a thin crisp crackling that you can either enjoy or discard.

    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.

    Our Recommended Cooking Instructions:

    Tournedos Rossini are best fried and served on a crouton. Topping with pan-fried foie gras, a madeira sauce, and black truffles is optional.

    • Firstly, bring the Rossini to room temperature
    • Meanwhile, preheat your oven to around 175
    • Cook your Rossini for around 4 minutes in a very hot pan creating a nice crust and colour on the pig fat
    • Place into the oven for around 12-15 minutes turning over halfway through
    • Leave to rest for 10 minutes
    • To conclude; serve on a slice of bread, potatoes, or whatever you fancy with a sauce of your choice.

    Try Next …Our delicious Beef Wellington

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

    £21.95
  • Skosh Slow Roast Cull Yow

    Skosh Slow Roast Cull Yow Joint

    Our Third For the Cooks Project is Skosh Slow Roast Cull Yow.

    Produced by the Award Winning Neil Bentinck of Skosh, York. The recipe uses Neils’s approach to Himalayan Salt Aged Cull Yow.

    R & J have worked closely with Neil, supplying him in esteemed restaurants such as Northcote, Pipe & Glass and The Star Inn at Harome & Van Zeller’s. Subsequently, Neil opened Skosh in 2016. The restaurant has gone on to win many awards, helping place York firmly on the culinary map.

    Approx 1.5kg piece of boneless Cull Yow shoulder or leg

    Our Recommended Cooking Instructions:

    Neil Bentinck’s Slow Roast Cull Yow with ‘Pepper fry’ sauce, Pickled onion & Pomegranate

    ‘This rich and peppery curry recipe sure livens up the old taste buds! With fresh, colourful accompaniments, it’s a great alternative to your traditional Roast Meats!

    ‘Pepper fry’ is a south Indian curry from The Keralan region, traditionally using beef but works fantastically with other strong rich meats such as Cull Yow. The curry would always be served as a one pot dish, meat and sauce together, but at the restaurant, we separate the 2 to allow the full flavour of the fantastic meat and fat to shine through but still allowing the flavours to complement each other. This recipe is great served with some traditional Indian breads too – I prefer parathas or chapattis.

    The Skosh Slow Roast Cull Yow recipe serves 4 – 6 people, to receive the full recipe card please order and we will post it with the joint.

    Click here for the ingredient list

    Try Next …Our delicious Smoked Cull Yow Sausages

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

    £24.00

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‘For the Cooks’ newsletter focuses on; R&J chef-inspired produce, rare and native breed cuts, limited edition & on offer items.  Our mailing list is also the first to know about our special items and any seasonal discount codes.