Dry-Ageing Our beef is expertly dry-aged for around 28 days. We believe any longer is not necessary as our beef has a deep enough flavour already and doesn't need additional support in the form of a mildly cheesy flavour brought about by over-hanging beef.
Denver Steaks This is a muscle cut from the centre of the chuck muscle. It's tender, juicy, highly marbled, and being from a working muscle, packs serious flavour.
Salmon Cut So named because the meat has a slight shine to it, similar to that of a salmon. A very lean joint, perfect for roasting. It's a single muscle, removed from the silverside, and therefore has no sinew or gristle to contend with. A tasty, lean joint, which we wrap in a layer codfat for extra flavour and to keep it moist during cooking.
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We strongly encourage using the refrigerated delivery service. For available postcodes, check out the Delivery Options page.
Please let us know where to leave the package if you are not at home when it’s delivered; ideally you would leave a note for the postman.
We deliver via ParcelForce on the second and last Thursday of every month.