Belted galloway Sirloin steak from Gary Schofield in Buckden. He has farmed his 1100 acre farm situated on the Yorkshire moorlands for 21 years. Gary is testament to the importance of less intensive farming allowing nature to do its thing without the need for human interference. The most important aspect of a good meat comes from the pastures and diet of the animals and the lifestyle in which they reared in. The aging process which takes a minimum of 40 days is the icing on the cake when it comes to good meat.
