Our 21-day dry aged beef

We have been selling quality fresh meat for generations and today butchery remains at the heart of what we do.

Every week we purchase live cattle from trusted local farmers to our agreed specifications of fat cover and conformation.

About the dry aged process

We mature whole sirloins and whole ribs of beef on the bone in our dry aging room. The beef is placed on custom-designed racking in the chiller where temperature, air flow and humidity are all closely monitored and maintained. These factors all help create an environment which enhances the texture and flavour of the meat.

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Bistro Romano: A culinary gem with a legacy of excellence

In the heart of the village of Cleadon in the north east of England, lies Bistro Romano.

This family-owned restaurant has been delighting customers for decades with its dedication to authentic Italian flavours, warm hospitality, and an unwavering commitment to quality.

Since its beginnings in the 1980s, Bistro Romano has evolved into a culinary landmark. Central to this success is their long-standing partnership with Pioneer, ensuring that only the freshest and finest ingredients find their way onto the plates of their customers.

The bistro’s story

The story of Bistro Romano begins over 40 years ago when the family […]