32 Day Dry Aged Beef Selection
The rare/native breeds that we farm produce the most fantastic flavoured beef. This is down to our traditional farming methods, compassionate animal husbandry and the ageing process carried out in our butchery. Beef is dry aged for 32 days in a sealed room using Himalayan rock salt to stabalise the moisture content in the air, therefore producing a consistent dry ageing process for the beef, alongside amazing flavours.
All our cattle are rare and traditional breeds, with the majority being Longhorn, Shorthorn, Belted Galloway, Dexter, Aberdeen Angus, Hereford or Red Poll.
These breeds take longer to mature, and require extensive farming. However, the marbling this produces in the meat and the flavours on the palate are well worth the effort!
They have a grass-based diet, which is what cattle have traditionally consumed for centuries. This diet leads to a magnificent creamy-soft yellow coloured fat, which is high in Omega 3 oils. One of the lesser known health benefits of grass-fed, traditional breed meat is this high level of Omega 3 oils.