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dry aged means better, tastier meat

We have generations' worth of experience rearing cattle with full traceability. We specialise in the meat of British heritage breeds like Dexter, Longhorn, and Highland, which are strictly grass-fed and reared on lush pastures to develop characteristic marbling and deep flavour. To craft our signature dry-aged beef, we keep food miles to a minimum en route to slaughter, to reduce animal stress. We hang (naturally dry-age) our beef which enables the grain to relax into tenderness, the meat to darken, and to lose excess moisture. The result is superb meat, and a butchery range unmatched in terms of choice.

learn more about dry aging here