BEEF & LAMB

Our Rare/Native Breeds of beef are mainly Aberdeen Angus, Longhorn, Shorthorn and Hereford. But it's not just the breed that helps improve the taste and texture of beef. The cattle are primarily grass fed over 2 summers and then finished using home-grown produce. They are normally around 26 months old when slaughtered, and hung for 24 days. Please note, Taste Tradition produces no bull beef.

If you haven't yet tried Aberdeen Angus or Hereford beef, you're missing out. These Native Breeds produce incredibly tasty meat because of the marbling within it. Marbling is the subtle striations of fat in the meat which is precisely what makes beef taste so good. Beef and lamb are very versatile meats, and our Deluxe Beef and Deluxe Lamb Boxes include a selection of choice cuts.

North Yorkshire is a region renowned for being an excellent sheep producing area because of its free-draining limestone soils and topography. The native Swaledale sheep thrive in this Moorland environment and being finished on heather gives the meat a very distinctive flavour. We hang our lamb for 10 days, enhancing its tenderness.

Our breeding flock lamb naturally once per year. We can supply it to you year-round, depending on when the lamb is at its best. Spring lamb is available from the end of March through to May, and the Swaledale lambs are at their best from November through March. Other native breeds, such as the Suffolk, are available throughout.