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 the support of the mildly cheesy flavour of over-aged beef.
Additional Roasting Joint We divide a whole carcass into the box types below. We also add a 'roasting' (ribs, rump, fillet and loin) from another pedigree rare or traditional native breed, in order to provide more premium cuts. As ever, we are highly selective with our beef.
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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.