Dry Ageing Beef Has Been Shown To Produce A Significantly Higher Quality Taste When Compared To Other Ageing Methods. The Process Involves Hanging The Beef Carcass In A Controlled Environment Allowing The Beef To Mature Optimally.

We Specialise In Hanging And Dry Ageing Beef By Utilising Our State Of The Art Dry Ageing Equipment Which Creates The Perfect Steak Or Beef Joint.

Dry Ageing Beef For 30 Days Has Been Found To Be The Perfect Ageing Time, Which Is Why We Do Not Hang Our Beef For Any Less!

Come And Visit! We Are Proud To Showcase Our Ageing And Traceability Processes, Call 01773 59 212 To Organise A Tour.

30 Day Dry Aged Fillet Tornados (Centre Cut) Steak Wrapped In Cling Film

30 Day Dry Aged Cote De Boeuf

30 Day Dry Aged T-Bone Steak