Celebrating Butchers Week with R&J ButchersMarch 18, 2017
On the 28th February I took a small group from The Tannin Level and The Tiger Inn to visit our butchers, R and J Yorkshire’s Finest, at Kirkby Malzeard.
They are called Yorkshire’s Finest for good reason. What an incredible set-up in such a beautiful location.
When you are as passionate as we are about what we do it is imperative to find suppliers that share your enthusiasm and Ryan, his family and employees certainly do.
They are one of the few catering butchers that have their own cattle which are reared to extremely high standards under the watchful eye of his father Robert, who started the business over 30 years ago.
There is absolutely no room for mediocre. R and J are at the top of their game through very high quality standards, traceability and a hunger for innovation. Constantly looking at not only just new cuts of meat but the way they are aged. Particularly impressive is their salt aging chamber. It has taken the family over 5 years to perfect this form of aging meat, beginning with the very genetics of their ‘clean’ beef cattle. This chamber is lined with pure salt bricks from the Himalayas which control the humidity of the air in the temperature controlled environment. There are a few more factors involved but these are a closely kept secret!
It is possible through their strict measures of traceability to follow a cut of meat right back to the ear tag in the exact animal it came from, which is in itself impressive.
Where other catering butchers from Yorkshire have chosen to tap into the London market or supply supermarkets R and J just look after people like us. This allows their full concentration on the quality of their product which they, and I, are rightly proud of. If you want to see more about R and J have a look on their website: http://www.randjyorkshiresfinest.co.uk/This entry was posted in News and tagged Butchersweek, food, Harrogate, Meat, Restaurant, Weekend. Bookmark the permalink.