Dry Hung, Grass Fed Beef Steak for Slow Cooking to Order

All our free-range beef steak designed for slow cooking is sourced from trusted local farms, choosing cattle raised naturally on grass and finished on barley. The result is richly flavoured beef with a good layer of natural fat, selected for its quality and taste.

We dry-age all our beef on the carcass at our own farm for a minimum of 28 days. Traditional dry-ageing allows the beef to develop greater depth of flavour and tenderness, while enhancing its natural marbling. This ensures your slow-cooked beef steak is rich, delicious and consistently high quality.