Our native breed beef
Alongside the supply off our own farm we work with other similar minded local farmers and suppliers to source well-raised, well-marbled beef to dry age on site. We raise and select from native breeds and their crosses to ensure good carcase confirmation and good fat levels.
All our beef is then dry aged on site until it is ready for butchery and then, finally, eating. In addition to our standard 35-day aged steak cuts we run a rotation of other breeds such as Highland, Longhorn and Belted Galloway which are aged for 50 days and more.