Dry aging is a meticulous process where beef is stored in a controlled environment. This process allows natural enzymes to break down the muscle tissue, resulting in improved texture and intensified flavour.
All our steaks are aged for a minimum of 28 days in our on-site dry ager, guaranteeing the best possible taste and quality. Our beef is sourced from the finest wholesalers and carefully selected from reputable farms across the UK and Ireland. Fore more details, please refer to our beef section.
All our production items are made in-house with a range of homemade marinades, fresh herbs and seasonings. Ask in store or call ahead for any allergen information.
Passionate about quality, we ensure all our meat carries either a ‘Free Range, Organic, Higher Welfare or Pasture for Life’ certification, guaranteeing that it comes from animals raised to the highest standards and conditions.