Artisan Whole Carcass Steak

Not all beef is created equal; ours is heritage breed, grass-fed and dry-aged on the bone for at least 28 days. This makes a huge difference to the quality, and as our chefs will attest, these same artisan cuts taken from commercial cattle are coarser in texture and lacking in flavour. Each of these artisan cuts has its own origin story, from the bistro classic Bavette, a steak steeped in French gastronomic folklore, to the modern Denver, the result of a 1990s university experiment in North America, or the Outside Skirt with its probable Mexican heritage, a cuisine to which it partners well. There is no denying that this category of lesser known cuts has huge gastronomic potential at an affordable price point. For those who’ve had the privilege of a perfectly medium-rare Bavette, or a meltingly tender red wine braised Featherblade, you’ve already been enlightened. To those who’ve yet to taste from this collection, welcome, you’re in the right place; prepare to have your mind blown! All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale's artisan steaks are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.