Produced from the very finest cattle that are free from growth hormones and additives, reared in a non-intensive way.

They’ve been grass fed and reared in the traditional style and we have full traceability of the farm they were from.

Hung on the bone for 14 days, which produces a much more tender meat and then after being further matured for 3 to 4 weeks the meat has a superb flavour and guaranteed tenderness whatever the cut.