All our beef is dry aged in our chiller for 28 days which allows the meat to mature naturally to its’ peak of flavour and texture.
Only when the meat is perfect do we cut the carcasses into cuts and joints
All our beef is dry aged in our chiller for 28 days which allows the meat to mature naturally to its’ peak of flavour and texture.
Only when the meat is perfect do we cut the carcasses into cuts and joints
