It’s National Rump Week! Okay, we might have made that up, but trust us, it’s the perfect time to celebrate rump steak! Some of the finest beef of our fair land is currently making its way through the ageing chamber, all set for the festive season. Yet, amidst the festive rush, the superbly flavourful rump often gets overlooked. This week, we and many other whole carcass butchers are singing the high praises of rump, reminding everyone that the season’s delights aren’t just about the fancy sirloin or rib. Flavourtown is right here in the forgotten, yet utterly delicious, rumpy tump tump! Oh and to make it even more delicious; we’ve gone and made a special Bordelaise butter to go with our rumps! Head to our website to order! #rump #wholecarcassbutchery #nosetotail

Whilst we are in the midst of the first deep freeze of the season, we can take a moment to reflect on the spell binding colours of the Autumn months. And there is no better place to witness this than the @estateharewood. Sprawling across 4000 acres of varied terrain, sandwiched between Leeds and the spa town of Harrogate, the land serves a variety of purposes and is managed with care and respect by Ellen and her team. Here at Swaledale, our long-standing relationship with the estate means that we are able to reap some of the rewards of this farming and land management project. Whether it is the Highland or Black Angus cattle, Hebridean mutton or the red and fallow deer, they all come with the guarantee of first rate, conscientious farming practices that always have the best interests of both the land and the livestock front and centre. We are so proud of this relationship and can’t wait to see what it yields as we move forward. Right now, our focus is firmly fixed on venison, for now is the time, we are in the peak season and these glorious beasts are at their very best. Thriving on a foraged diet, from totally natural land, these animals take on a fantastic, distinctive flavour and - particularly with the fallows – a lovely little cover of fat. Once they come to us and spend a week hanging, the flesh is both rich in flavour and tender in texture. Naturally suited to the root vegetables and brassicas that this time of year presents, having it on your menus is a no brainer. So, get on the phone to Joe and bag yourself a true seasonal treat! #yorkshire #venison #reddeer #harewoodestate #provenance

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