Our Heritage British Beef
Why is our beef special?
They say good things come to those who wait. The same can be applied to beef. We only use traditional British breeds (Angus, Dexter, Hereford, Highland etc). They are bred to withstand outdoor conditions and they take longer to mature than the more commercial breeds.
Over the generations, our family has developed great relationships with local farmers in Yorkshire and we can be assured their farms maintain the highest welfare standards.
It’s not only the rearing process that requires time to produce great results, like a fine wine, beef needs to be matured. We dry age our beef at our family abattoir for a minimum of 21 days. Dry ageing means exposing the meat to the air at a set, constant temperature. This process changes the beef in 2 ways. Firstly moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
To produce great beef takes time and we make sure we control every step from field to fork.