Dry-Aged Beef Roasting Joints Available for Delivery

All our free-range beef used for our beef roasting joints is hand-selected by John from trusted local farms. The cattle are slow-grown on a natural grass-fed diet and finished on barley, creating rich flavour and a perfect layer of fat for exceptional taste.

We dry-age all our beef on the carcass at our own farm for a minimum of 28 days. This traditional process enhances tenderness and develops deep, complex flavour; resulting in beautifully marbled, consistently high-quality, dry-aged beef roasting joints you can rely on.