Our Beef

We pride ourselves on our grass–fed, naturally reared, native beef. It is carefully dry–aged and matured to develop the flavour and succulence for a minimum of four weeks. Hand–picked and sourced from the best Scottish and English pastures, we predominantly source the traditional Aberdeen Angus breed but we also regularly stock and experimenting with other traditional and native rare breeds. Some you will have heard of, the Shorthorn, Longhorn, Hereford, Dexter and Wagyu. Others you may not have, we've recently offered White Park, South Devon, Red Pole and Piedmontese. Availability of these rotates so if you fancy something in particular let us know and we'll see what we can do.


Our steaks are possibly what we do best. Whether you prefer sirloin, ribeye, rump or fillet, we aim for them to be perfect for you every time. Some information on how we do this and our dry-ageing methods are set out at the b0ttom of this page.

If it's a roasting joint you're after, we offer the lean and succulent prime topside rolls, the traditional cut. For something a bit fancier, it has to be the rib of beef. you can either have it rolled, traditional or french-trimmed. It really benefits from the higher fat content, and that richer beef flavour shines through. If you prefer a leaner premium joint, you can try the rolled sirloin or a piece of fillet, both exquisitely soft and succulent.

We also always have the usual braising, diced, shin as well as the more uncommon brisket, short ribs, skirt or bavette steak, ox cheeks and onglet or hanger steak. 

The Dry Ageing Process

We age our meat on the bone and we hand-pick carcasses with a good even fat distribution or covering, which helps protect the meat during aging. The process known as dry-aging affects the meat in two ways. First, moisture is drawn out of the meat, concentrating the flavour of the meat, in the same way you would reduce a stock or gravy. Secondly, natural enzymes within the meat start to break down the muscle fibres, tenderising and making it softer. This all has to be done at a controlled temperature, in a well ventilated environment, too warm and the meat will spoil, too cold and it will freeze, halting the process. We also use de-humidifiers to draw moisture out of the air, controlling the level of bacteria and contributing to the name of the dry-aging process. You may have noticed the black crust which forms on the surface of the meat during aging. This is not spoilage but in fact a mould which complements the natural enzymes in breaking down the meat fibres. When the meat is ready, we simply trim the crust away and discard. Dry-aging can typically take between 3-4 weeks to produce optimum results, but we occasionally like to hang meat for longer, producing even more tender and  flavoursome cuts. Those who have tried our 70-Day Rump Steak might agree! We can see that some of you out there are as intrepid as we are too so we are happy to 'age to order'. we do love a challenge!

Possibly the most important factor is the experience required to balance these variables and produce the finished product. This is where we feel we have the definitive advantage over supermarkets who simply cannot produce the same effect due to size and cost. We feel the results speak for themselves, tender and succulent full-flavoured meat, and we encourage you to see for yourself.