Our energy saving tips are here to help you cut down your usage whilst still eating well this season. This advice comes directly from the kitchen of our Executive Chef Jeff Baker. Jeff is Michelin...

Pressure cookers Vs slow cookers is a debate with passionate supporters on both sides. Both types of cooker are celebrated for being energy efficient and convenient. They also can both be used to create superb meals. But what is the difference, how...

Meat provenance is a concept which is encroaching on more and more peoples' radars. Too often overlooked in the past, an increasing number of consumers are growing to appreciate the benefits of knowing exactly what type of meat they are eating and...

Before Japanese wagyu beef is awarded its grade, a number of measurements and observations are made to determine the quality of the wagyu beef. Yield is measured and the quality is determined after the...

Meat traceability is a concept which is becoming increasingly discussed. While it has long been a consideration for those at Farmison & Co, meat traceability has only recently emerged on most consumers' radars. In this quick guide, we'll help...

Greetings from the Yorkshire Dales. At the top of Nidderdale, close to our base in Ripon, the grass is lime green and crisscrossed by dry stone walls. The troubles of the world seem very far away. The sturdy walls and barns as well as the abundant...

Greetings from the Yorkshire Dales, where we're a few frosty weeks away from the Dales bursting into life once more. The drops in temperature will be followed by snowdrops, crocuses, and the long nights of the lambing season. We can hardly wait for...

It is never too early to start thinking about what meat to have for Christmas dinner. Whilst crispy potatoes and hearty vegetables are delicious, the meat is undeniably the star of the show. There are plenty of options out there and each one offers...

As autumn rolls around again there's a sense of comfort in our kitchen as we re-introduce warming, hearty dishes to fuel us through the colder months. And after a summer of barbecues, summer salads, and alfresco dining there's nothing we look...

Hanged meat can be a topical conversation for the festive period. As a chef, I'm often asked my advice on having a whole turkey or goose at Christmas. I always recommend buying a game hung bird. That's because the bird will have reached its full...

We are excited to announce we have Galloway in stock, which has come to us from The Spours family farm in the Northeast and the Galloway Cattle Society. The...

We are proud to launch our very own concept shop, Cut by Farmison & Co, making it easier than ever to buy better meat, marrying the best of the old with the new...

Last week I spoke 'In Defence of Red Meat' for the All Party Parliamentary Group on UK farming. I was there to speak up for doing things properly in the food supply chain to the panel of cross bench MPs. In...

We are delighted to announce the launch of our eco-packaging. The need for sustainable, greener, product packaging has never been greater, and we are confident this is the best available option...

Recently, I was strolling along the tops of Wensleydale with farmer Stuart Raw. Stuart, who keeps his short legged red Dexters above Castle Bolton, was showing me the herd. As we picked our way over the rough ground, he gestured at a few auburn...

Why freeze meat? What is freezer burn? Does freezing kill bacteria/germs? The 'Danger Zone' The best...

Christmas Has Come Early 'Tis the season for giving and spreading Christmas cheer, so we're giving one lucky person and two friends the chance to win a £250 Farmison & Co gift voucher each! It's simple to enter: 1. Follow...

Go green for Black Friday. Together with our friends at Yorkshire Dales Millennium Trust, we're inviting our customers to pay to...

Christmas is a time of celebration and excess, but last Christmas alone it was estimated the UK wasted £485 million on food. It is in some ways understandable. We all stock up for a Christmas cooking and want to make sure there is plenty to go...

The 5 key points on how to cook and serve a Christmas Goose If defrosting a free range goose for Christmas, do this in the fridge, not near a radiator or in contact with direct heat. This may take up to 3 days for a large goose so...

Yorkshire Post It began as a low rumble at midday on 12 August. Customers were desperate for grouse, and we'd never experienced anything like it. The heather beetle, nemesis of the game keeper, has meant...

ANDY CAVANNA - COMMERCIAL DIRECTOR OF FARMISON & CO The history of the turkey in this country is a curious one. The bird is supposedly named for the country, as merchants first traded turkeys from the Middle East to England. Considering...

Andy Cavanna - Commercial Director of Farmison & Co I've now been with online butchers Farmison & Co for 3 years. We specialise in rare and heritage breeds, and my job as Commercial Director means I have a complete view of...

Cooking outdoors has not always come naturally to the British. We have our temperamental weather to thank for this. But with the development of a uniquely...