It’s a family affair up at Heber Farm in Buckden. Garry, Gill and their son Rob have sent in the first of these magnificent Swaledale hoggets. Having just had their second season on the lush, nutrient rich summer grass, they have developed naturally and, whilst they aren’t as fat as some of the more commercial breeds, their flavour is truly remarkable. Perhaps more subtle than you might initially expect but brimming with interesting, almost floral notes - the meat is a pure reflection of this landscape and the natural diet of the sheep. #farming #hoggets #swaledale #butcher

Inis our Lowline Angus bull! A fine sight for this fine Sunday morning! Photographed at Andy Lamberts farm. #cattle #farming #lowlineangus

Thanks for your feedback and questions about steak tartare. Chef George Ryle @grylos shares insights on how you can use aged beef for a tartare and explores other unique options beyond the rump. #Cheftips #SteakTartareTips

For those after a beef tartare recipe or keen to broaden their BBQ horizons with marrow bone, you’re in the right spot. Here, @grylos highlight an excellent use for marrow bone canoes, perfect for starting a barbecue. Marrow bone, when handled right, brings a touch of magic. Barbecued until bubbling and catching the smoky whispers of charcoal, it’s spread on fresh grilled bread, then topped with a dry aged rump beef tartare. The richness of subtly smoked bone marrow pairs seamlessly with raw, chopped beef, sparked with Dijon mustard and all other kinds of delicious things! Recipe is on our journal. #bbq #steaktartare #rumpsteak #tartare

Well, it’s supposed to be summer, and of course, lamb is a fantastic choice for the season. We’ve got some excellent lamb from Will Liddle, one of our farmers at Swaledale, based near Harrogate. Trevor has been expertly butchering down some of Will’s lamb legs for our chefs. It’s a superb way for chefs to introduce more leg of lamb dishes on their menus, moving beyond the often scarce (yet highly used rump cuts 🤔) when dealing with whole carcasses. For any chefs looking to diversify their lamb offerings, our team can expertly seam out these cuts for you, effortlessly. Big thanks to Will and his family for the farming, to Trevor for his skilled butchering, and to Brent for spreading the word. @liddlelambs #lamb #butchery #chefs

We’ve teamed up with food writer Melissa Thompson, author of “Motherland: A Jamaican Cookbook,” to bring you the ultimate Jerk Chicken experience 🍗 Marinated for 24-hours in a blend of pimento, thyme, Scotch bonnet chillies, garlic, ginger, and black pepper, our Jerk Chicken is ready for this weekend’s BBQ 🔥 Jerk isn’t just a cooking style - it’s a taste of Jamaican history and culture. Dive into these rich, smoky flavours and enjoy a true legacy dish 🇯🇲 #jerkchicken #jamaicancuisine #bbqchicken

Anyone else think this forequarter of beef is going to taste as good as it looks? This is a 12-year-old Dexter from Jim Mallander, complete with a guide from Brent on where all the cuts from the forequarter come from. #AgedDexterBeef #dexter #beef

You’ve got to love native breed, grass-fed, dry-aged beef! #greatbeef #dryagedbeef #grassfed #nativebreed