Our Beef

Our Aberdeen Angus and Hereford beef is dry Aged for 25 days.

This process changes  the meat in two ways: 

It concentrates the flavour as the meat gently dries and increases the concentration of natural flavour.

The natural enzymes break down the connective sinus in the muscles, creating more tender beef.

This creates a more tender, juicy, darker coloured and flavorsome meat than the faster growing, leaner continental breeds typically sold in the supermarkets today.