The Highland beef has been supplied by Keith Gascoigne who farms at Holly Beck Farm, Flockton, Near Wakefield.  The Highland breed is a traditional Scottish breed with thick coats to withstand the cold Scottish weather.   The meat they produce are regarded as the highest quality due to containing less quantity of cholesterol than other varieties of beef.  The Highlanders provided by Keith were originally farmed on the Balmoral Estate.   We have dry-aged the beef of the hind quarter and ribs from this fantastic breed for over 28 days on the bone at our family abattoir and is now ready to be butchered.

The Jersey Beef has been supplied by John Naylor who farms at Hobson Farm near Bakewell.  The Jersey breed is a smaller breed than the Highland and has more of a yellow colour with a creamy, buttery taste.  We have dry aged the beef on the bone for over 35 days and created a set box and made a variety of the best steaks available.