Dry aging is a process where large cuts of beef are aged for weeks and sometimes months before being trimmed into steaks. Moisture is pulled out of the natural enzymes in the beef and breaks the muscles down over time resulting in a more tender steak. It also enhances the flavour of the beef as the moisture lost through the dry aging process concentrates the flavour

Our 28 day+ dry aging process produces an incredible and deep beefy flavour whilst producing melt in the mouth tenderness. All the cattle are traditional UK breeds, from the well known Aberdeen Angus to the more exclusive breeds such as Dexter, Longhorn or Shorthorn. All our UK beef is 100% grass-fed whilst still producing a high level of marbling.