Our Meat Philosophy
The Yan way: flavour first, fuss last
Here in Grasmere, tucked up on our old sheep farm, we don’t mess about with food fads. We cook with honesty, patience, and a healthy respect for the land around us. That means using Cumbrian meat, seasonal milk, and what some call “lesser cuts” and turning them into plates you’ll be dreaming about long after you’ve licked them clean.
Why we love “lesser” cuts (and why you should too)
We’ve a soft spot for the humble cuts of brisket, tail, cheek, and shin. They might not sound as flashy as a fillet, but here’s the secret: when cooked right, they’re richer in flavour, juicier, and more satisfying than their posh cousins.
Choosing these cuts means we don’t have to compromise on sourcing. We can buy the best-quality Cumbrian beef from local families and farmers, then give it the time and love it deserves. Lesser cut? Not in our book, it’s just character with extra flavour built in... like us!
Brisket: the real deal
Every Sunday, we serve our slow-cooked brisket. Not the tidy little anaemic slab you’ll find shrink-wrapped in the supermarket, that’s a shadow of what brisket’s meant to be.
True brisket is a big, hefty joint with a fat cap and connective tissue galore. Cooked low and slow, that fat melts and bastes the meat, while the collagen breaks down into buttery softness. The result? A roast with layers of flavour you simply can’t fake.
So when you tuck into brisket at The Yan, you’re tasting it the way it was intended...generous, slow, and downright delicious.
Fat = flavour (and why it changes with the seasons)
We’ll let you in on a little secret, fat isn’t the enemy, it is the flavour carrier. The fattier the cut, the more richness and depth you’ll get.
And because our meat and milk are Cumbrian and seasonal, the fat changes through the year. In spring and summer, when cows graze on lush grasses and clover, their fat is creamy, supple, and full of character. Come winter, it’s firmer and leaner, with a different bite. The same goes for milk: some months it’s richer in protein and fat, which makes it trickier in the kitchen but even more rewarding when it sings.
We don’t fight these changes. We lean into them. It’s all part of eating honestly, sustainably, with the seasons.
Slow cooking is a love letter to flavour
You’ll notice we take our time. That’s because good food shouldn’t be rushed.
Slow cooking allows tough fibres to soften, connective tissue to transform into silky gelatin, and flavours to sink deep into every bite. It’s why our roasts fall apart at the touch of a fork and why our gravies are worth mopping up with every last scrap of bread.
It’s not about showing off. It’s about cooking with patience and care and letting the food speak for itself.
Support your local butcher
We’ll say this loud and proud: if you’re not coming to us for tea, please go see your local butcher. It is more cost-effective, they’ll give you cuts you won’t find in a supermarket, share seasonal knowledge, and keep your money in the local community.
Supermarkets might sell a version of brisket, but it’s not the real deal. Your butcher knows the difference, and so will you once you taste it.
Honest food, done right
So when you eat with us, you’re tasting more than meat. You’re tasting:
The land of Cumbria, in all its seasonal glory.
The skill and graft of local farmers and butchers.
The love, time and care we put into cooking it.
And most importantly, a proper plate of food!
No shortcuts, no scrimping. Just food that tells a story, from field to fork, with a little Yan sass along the way.
