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How-To Guides

How-To Guides

How to Cook Fillet Steak

With each of our heritage breed cattle delivering approximately 2kg of fillet steak, the fillet steak is a premium cut you want to make sure you’re cooking right. Do this, and you’ll be tucking into one of the softest, most tender steaks there is.

How-To Guides

How to Cook Cumberland Sausage Ring

Instantly recognisable with its classic Cumberland coil, the Cumberland Sausage Ring is quick and easy to cook for a hearty breakfast or supper. While paying homage to the traditional peppery blend, Swaledale’s bold take also throws hints of cayenne, nutmeg, ginger, and mace into the mix.

How-To Guides

How to Cook Yorkshire Breakfast Chipolatas

Rise and shine. There’s no better way to start your day than cooking and tucking into our award-winning Yorkshire Breakfast Chipolatas, which combine our delicious, outdoor-reared heritage breeds with divine pork flavours of nutmeg, mace, and black pepper.

How-To Guides

How to Cook Denver Steak

Beautifully marbled, this cut of meat originates from the chuck portion of the animal. A perfectly cooked Denver Steak is super tender and loaded with rich, beefy flavour. Discover the best way to cook your Denver steak here.

How-To Guides

How to Cook Rolled Sirloin of Beef

What is rolled sirloin? Rolled sirloin of beef is often crowned ‘The King’ of roasting joints, and for good reason. This classic Sunday dinner fare is cut from the rear, in front of the rump, and makes for a show-stopping centrepiece. Compared to ribeye, sirloin is a much leaner cut […]

How-To Guides

How to Cook Lamb Merguez Sausage

Hailing from North Africa, this powerhouse of a sausage packs a punch thanks to Swaledale’s award-winning recipe, which includes freshly ground spices, fresh chillies, and fresh coriander. Delicious pan-fried, and even better grilled on the barbeque.

How-To Guides

How to Cook a Rib of Beef

What is rib of beef? Cherished by meat connoisseurs and chefs alike, a bone-in rib of beef is the Rolls-Royce cut from the primal rib. It’s a prime roasting joint with an unusual depth-of-flavour, thanks to the main lean muscle that has an abundance of fat marbled through it. This […]