Old Breeds, Slow Grown

Fast-growing commercial breeds were designed for sheds and feedlots. Native breeds were shaped by the land itself: hardy animals that do well outdoors, on grass, in the kind of weather the Dales throws at them.

They grow more slowly, and that's the point. Time on grass builds the fat, the marbling and the deep, complex flavour you simply cannot rush. An animal that's lived a genuinely natural life tastes like it, and an animal pushed to slaughter weight in a fraction of the time tastes like that too.

Choosing native breeds is also how we keep them alive. Every order helps make these traditional animals commercially viable again, so the breeds that built the British countryside have a future in it.

“They grow slowly, and that's exactly the point. You can't rush flavour.”Butcher Ben