In September 2010 we completed the building of a dedicated dry ageing chill in our Carlisle meat plant, which we believe takes the beef eating experience to a new level.

In the chill, beef on the bone sits on special racks for 21 days, while circulating air and a controlled temperature and humidity produces dry aged beef which is superb in taste, texture and tenderness.

Dry aged sirloins, ribs, striploins, fillets and rib eyes, as well as […]