Right, we need your help, we’re putting two types of rump to the test. We have a 10-year-old Dexter and a prime 3 year old Hereford rump. Question is, which would you choose for your rump roast? To aid your decision, here is our master butcher Trevor demonstrating excellent seam butchery on both rumps. The Hereford boasts a great composition and lovely fat coverage—ideal for flavour and texture. The older Dexter, on the other hand, offers more fat and a deeper flavour, though the texture might be more challenging if not cooked with care. What’s your preference? More flavour or better texture? Less fat or more? Drop your thoughts in the comments! Oh and if you’re looking for some delicious rumps for your menu! Get in touch with Joe or George! #butcher #rump #rumproast #dryagedbeef

Autumn brings some of the best culinary moments of the year, with a bounty of British game at its peak. There’s a special joy in cooking with wild game, whose deep, robust flavours pair beautifully with seasonal fruits and vegetables. Understanding that game can be daunting due to its strong, wild flavours and the idea of preparation, we’ve created an approachable twist on a classic. Our unique burger features venison belly and shoulder, coarsely minced with a bit of pork belly, and enhanced by our house-cured smoked lardo. This lardo adds a perfect balance of smokiness and sweetness, complementing the rich, earthy flavour of the venison and providing a welcome layer of fat to this otherwise lean meat. For the ultimate serving suggestion, keep it simple with a high-quality bun, a robustly flavoured cheese, and a green chilli relish for a final burst of brightness. Delicious! #SeasonalCuisine #GameBurger #venison #autumnfood

We may be in the grip of anticyclonic gloom, but there’s a remedy for this. It’s called low and slow cooking. Braising, stewing, slow roasting, one-pot wonders—different names for the simple act of taking your time, focusing your mind, and creating a long-awaited, comforting supper. If this sounds like the answer to November’s endless grey, here are two fine options: osso buco (beef shin on the bone) and short rib. Both cuts are best treated with patience, slow heat, and the understanding that good things come to those who wait. #cooking #lowandslowcooking #ossobuco

Autumn in Yorkshire—it’s a pretty epic time of year. And honestly, is there anything more striking than the sight of native breed Highland cattle charging through the countryside? A beautiful sight, a beautiful season, and one of those moments that captures Yorkshire at its finest.

Hands-down, our Lamb Merguez Sausages are one of the favourites we make. Heritage breed lamb shoulder, fresh spices, a kick of chilli—it all comes together in a recipe that’s been honed over the years and is now loved by chefs & cooks across the country. We make them for flavour, for versatility, for all the ways they can be enjoyed: sizzling on the barbecue, in a shakshuka, or wrapped in a baguette with garlic mayo— @henryharris favourite. These sausages bring that perfect balance of spice and juiciness, making every bite memorable. How do you like your Merguez? We’ve shared a few cracking recipe options on our journal for anyone wanting to give them a go. #LambMerguez #YorkshireLamb #ChefApproved #merguez

For every aged sirloin or forerib, there’s the equally special aged chuck, rib cap, flank, and short rib. These cuts find their way into our award-winning beef mince, a favourite among some rather impressive burger makers across the country. Quite simply, it’s one of the finest minces around—rich in flavour, native breed beef, grass-fed, and right now, at its very peak. A lot of our mince being made is from Belted Galloways. These cattle thrive on tough terrain, transforming it into wonderfully flavourful beef. At this time of year, much of it heads into our ager, preparing for—you all know what!—or it goes straight into our mince, perfect for those top-notch burgers. Any fans of our mince out there? #beefmince #burgers #agedbeef

This week we’ve been producing a delicious, seasonal Luganega sausage in collaboration with our good friends at @bocca_di_lupo. It is a perfect representation of this most glorious moment of the year; that point where the Autumn sun sits perfectly in the sky and the trees begin to turn out shades of red, orange and yellow that seem, at times, otherworldly. The Luganega sausage utilises one of the seasons great ingredients, the Cep (or porcini) mushroom. Here, dried, powdered and then blended with a considered and balanced combination of spices, these sausages have the earthy, umami notes that only this glorious mushroom can deliver. It is a triumph of a recipe, and we are hugely grateful to Jacob and his team for trusting us to produce this sausage and offer it to our home delivery customers. Bravo @bocca_di_lupo #collaboration #italianfood #sausage

We’d like to wish @andylambertfarmer the very best of luck tonight at the @britishfarmingawards, where he’s a finalist in the Farm Worker of the Year category. We recently visited Andy, who supplies us with fantastic native breed beef, and he showed us some of his incredible Highland cattle, which he farms high up on the tops near Hellifield. These hardy cattle truly thrive on the rough terrain, turning this challenging landscape into superb, slow-grown beef. We wish Andy all the best, and hope he returns to Yorkshire with a well-deserved award! #awards #highlandcattle #farming #farmlife