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.

Good things take time!

Our preference is to leave the beef on the bone for 21 days before being boned out by our skilled butchers. 

Dry aged beef is recognised the world over for its tender texture and depth of flavour.