Steadman's Butchers - Beef
A premium quality product from a special and unique area mainly produced by two local farmers, Harold Birkbeck of Soulby and Andrew Pratt of Buckbank Farm Sedbergh. This guarantees quality, traceability and animal welfare.
The calves are brought up suckling their mothers and grazing the sweet grasses and herbs of the upland 'Dales' which allows them to mature naturally and slowly.This produces a tender, succulent meat full of flavour and of the highest eating quality.
Both farmers are experts at finishing cattle, mainly Limousin Heifers, to our specification. We slaughter at McIntyre Meats at Bainbridge ensuring low food miles. We 'hang' all our beef to mature for a minimum of 21 days ensuring a tenderness and flavour only found at traditional butchers. Then our, Q Guild butchers,expertly prepare the meat into the cuts that you know. The difference, expert cutting methods can make to any portion of meat is huge.
At the 2009 Christmas Fatstock Show at Kirkby Stephen Auction Mart held on December 1st we bought the Second prize Heifer which was judged by Garth be better than the first prize winner.It was home bred and reared by by Ian Sowerby of Ormside and was awarded the Reserve Champions Trophy.We always try to make sure our customers got the very best 'Local Beef' for their Christmas table.
No-one quite knows what makes Dales meat so special. It could be the limestone on which the herb-rich local pastures grow. Perhaps it's the famous mountain-like air! 
Maybe it's the traditional farming methods and the lack of chemical supplements! Either way, it's real beef, leaner, tighter texture, and a darker colour, and a flavour all of it's own. A flavour so delicious it will take you back in time.
