Paganum Yorkshire Dales Beef

Browse By Category

Best Sellers

Paganum Rib Eye steaks

£39.50

10 Paganum Rib Eye steaks,
"the Butchers favourite steak"
(roughly 8oz / 250g* per steak)
find out more

½ Paganum Lamb

£70.00

½ Paganum Yorkshire Dales Lamb, includes Lamb Leg Joints, Shoulder Joints, Lamb Chops, Lamb Steaks. Approx 10-12 kilos*.
find out more

Family Favourites Mixed Box

£66.00

All your Family Favourites and the perfect starter box.
1 kilo Topside Roasting Joint, 1 kilo Stewing Steak, 1 kilo Best Mince, 4 x 4oz/125g Beef Burgers, 1 kilo Homecured Rindless Back Bacon, 1 kilo Pork Sausages (approx 12 per kilo) and a Yorkshire Dales Lamb Joint (leg) approx 1.4 kilos. Total 7 kilos of taste!

find out more

Bolton Abbey Mutton Box

£55.00

Due to the rise in popularity of this once familiar meat, we have added a mixed box of our best mutton to our product list.
The box is comprised of a mixture of mutton cuts available and weighs a minimum of 8.5kg
Please NOTE can be a lead-time of upto 3 weeks for mutton.
find out more

Family Favourites Mixed Box

£66.00

Barbecue Party Box

£74.00

Plenty of BBQ meat to keep everyone happy, suitable for parties of 10 to 20 people depending on how hungry you are !!
BBQ box includes;
20 x 4oz/125g beef burgers
6 x rump steaks 8oz/250g
6 x sirloin steaks 8oz/250g
Pork Sausages 2 kilos approx 24 pcs
Total 7.5kgs, all weights and conversions are approx*
find out more

Yorkshire Dales Beef

Paganum Yorkshire Dales beef is sourced from breeds that give superior eating qualities, such as Short Horn, Welsh Black, Highland and Belted Galloway.

Paganum’s ethos of rural tradition leading to gastronomic excellence means that all beef production is farmed using traditional methods by farmers who are committed to animal welfare, sustainable agriculture and conservation.

" For our suppliers, the well-being of cattle through the production process is of paramount importance. The cattle are grazed on quality pasture, with clean air and are free to roam. The beef is then hung for a minimum of 21 days, to ensure maximum taste and tenderness. "