We mature a select few cuts of beef beyond our usual 30/35 days in our purpose built Himalayan Salt dry age chamber. The result is an incredible depth of flavour and softness. Dry ageing breaks down the muscle and connective tissue, the longer we age it the richer the flavour becomes. The beef develops a hard crust on the outside while getting softer and more tender on the inside. when this crust is trimmed off you are left with a beautiful soft tender piece of meat.
We can of course cut as a roasting joint. Please contact us directly.