Nose-to-Tail: Other Beef Cuts

About

Swaledale’s heritage breed beef comes from grass-fed cattle reared on small farms across the Yorkshire Dales. Every cut is dry-aged on the bone for over 28 days in our Himalayan salt chamber, giving unrivalled flavour and tenderness you won’t find in supermarket beef. Look beyond the usual suspects - like ribeye, mince, and burgers - and discover a world of richly flavoured, often overlooked cuts. Think Short Ribs and Cheeks for slow-cooked comfort, or marinated Steak Strips for a stir-fry that outshines any takeaway. We also offer nutrient-dense offal such as Beef Heart and Liver - perfect for nose-to-tail cooking. Whether you're after value, nutrition, or something different, our other cuts of beef bring real variety to the table.

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