Sirloin steak from native breed, grass fed beef, dry aged with Himalayan rock salt for a minimum of 28 days2 X 284g
Boned sirloin cut into steaks with an outer fat layer and marbling in the meat.
Nourished Communitiesare extremely fortunate to be working with a farming collective who who specialise in rearing and butchering native breeds of Pork, Beef, Lamb and Chicken (See info on breeds below in italics)
Theyare nestled near the top of Sutton Bank in the North York Moors National Park, the Ashbridge family has farmed in Cold Kirby for three generations. The traditional methods of breeding, rearing and finishing livestock used in our grandfathers days are still evident intheir farming protocols. The breeds chosen are well suited to outdoor rearing and quite simply, taste incredible ‰ÛÏthe proof of the pudding is in the eating‰Û ;)
They place enormous value on animal welfare, traditional farming method and quality of meat. Supplying some of the country's best known chefs andrestaurantersincluding a large number of TV celebs.
Longhorn, Shorthorn, Aberdeen Angus, Red Poll, Dexter, Hereford, Galloway, Belted Galloway, Welsh, Irish Moiled cattle. Saddleback, Gloucester Old Spot and Welsh pigs and Texel and Suffolk sheep round out the occupants.
What about the beef?
The rare/native breeds thatthey produce have the most fantastic flavoured beef. This is due totheirtraditional farming methods, compassionate animal husbandry and the ageing process carried out in our butchery.
Alltheircattle are rare or traditional breeds, with the majority being Longhorn, Shorthorn, Belted Galloway, Dexter, Aberdeen Angus, Hereford or Red Poll.
These breeds take longer to mature, and require extensive farming. However, the marbling this produces in the meat and the flavours on the palate are well worth the effort!
They have a grass-based diet, which is what cattle have traditionally consumed for centuries. This diet leads to a magnificent creamy-soft yellow coloured fat, which is high in Omega 3 oils. One of the lesser known health benefits of grass-fed, traditional breed meat is this high level of Omega 3 oils.
When the time comes, these cattle are taken to a local abattoir, avoiding the stress of a long journey. Theyhave full traceability from the farm, through this slaughterhouse to delivery to the customer.
The bodies of these cattle are then hung in our maturation chiller, on the bone, for the specified amount of time required by individual customers. The carcases will then be cut into a multitude of products including steaks, roasting joints, burgers and primal cuts such as whole sirloins, fillets and rump and loins.