Easter Beef

Easter beef should be succulent and rich in flavour. That's why we use the traditional technique of dry ageing our meat for natural and slow maturation. Although the process requires more time, it means our dry-aged beef is unmatched on tenderness and flavour. Within our range of Easter beef, you can choose cuts which have been dry aged for 32, 45 or 60 days. Trusted by Michelin chefs, enjoy restaurant quality dry aged meat in the comfort of your own home this springtime.

Our range of grass-fed Easter beef is locally sourced from our reliable farmers in North Yorkshire. We work closely with some of the best farmers in the world who just happen to be right on our doorstep. This ensures we are supplying high quality cuts in every customer delivery. Having the passion to provide the finest quality, means we have chosen to source all of our grass-fed beef from heritage breeds. These cattle are slow grown on lush pasture, which provides the tender quality you can enjoy time and time again. Taste the difference when ordering from our selection of meat boxes for your Easter Sunday roast dinner.

We are proud to be industry leaders when it comes to meat traceability and food provenance. These concepts are in place to help the customer have full transparency when it comes to the product's journey from field to fork. Having this practice in place for our selection of Easter beef, allows for full clarity in the supply chain, to ensure you know that you are receiving the highest quality possible from trusted farmers.