STEAKS, CHOPS, CHUMPS AND CUTLETS

No need to mess with these- the meat speaks for itself. 
Glaze with good olive oil, season, sprinkle with rosemary. Sear on a hot plate, frying a pan, or grill with care.
Allow to rest for a moment in a warm place.
Ideal served with cumberland sauce, mint sauce or redcurrant jelly. Just don't overcook, please.

Barnsley Chops
Barnsley Chops

press to zoom
Chops
Chops

press to zoom
Barnsley Chops
Barnsley Chops

press to zoom