Grass-fed Beef from Yorkshire

Native breeds such as Dexter, Highland and Belted Galloway thrive on The Dales, where survival requires foraging a much wider range of grasses than commercial cattle have a taste for. This diverse diet not only boosts the nutritional value and flavour of the native breed beef, but also enables less dominant native grasses and wildflowers to flourish, benefiting the entire ecosystem, from insects and birds to invertebrates and mammals. This union of breed, age, feed and low-stress slaughter (we use two family-run local abattoirs that are best-in-class) produces outstanding beef.

At butchery we enhance this naturally occurring quality further still; all Swaledale beef is dry-aged on the bone for a minimum of 28 days in our Himalayan salt chamber to tenderise the meat for heightened succulence and depth of flavour. Our expert team then seam-butcher the carcasses in the time-honoured fashion, the resulting beef is the best that's farmed in The Dales.