About R&J Yorkshire’s Finest Butchers
R&J is based in Kirkby Malzeard, only 15 miles from Harrogate, and was founded in 1978 by Robert and Jo Atkinson, both from farming families and both very much still involved in the everyday running of the business today. Their son Ryan, who now manages the business, is the fifth generation of the family to be involved in farming.
R&J is one of the very few catering butchers in the country to maintain their own herd, and an informal cooperative of suppliers who have all been chosen for their focus on taste, free grazing and animal welfare.
Weetons is really proud to work with R&J, knowing that we are guaranteeing our customers the best quality local meat available. Our Head Butcher Colin, has worked closely with MD Ryan Atkinson to agree a specification and quality that is second to none for Weetons customers, and we thought it would be interesting to hear Ryan’s top tips on how best to enjoy it.
What is your favourite cut of meat?
“That’s a really difficult one to answer but if I had to choose then it would be rump steak. It’s got a bit of a bad name but really it is one of the most impressive cuts of meat. Made up of 3 different muscles, all with fibres working in different directions, one part is actually tenderer than fillet steak! From a butcher’s point of view we can get 8 different products out of the rump, and from a customer’s point of view it is equally great roasted, grilled or pan fried. It’s the industry’s dark hidden secret!”
What would be your favourite meal?
“It has to be roast beef every time, and with my Mum’s Yorkshire puddings! I’d also choose a salmon cut as my preferred joint. A 1/3 of the price of some other cuts, it’s really tasty and very tender. The secret is not to overcook it as it can dry out and become crumbly. Leave it a little pink inside and you have yourself a delicious Sunday roast!”