THE CRAFT OF DRY AGEING

For over fifty years we have been masters of the traditional dry ageing process. For centuries dry ageing was the common way for butchers to preserve and tenderise beef. Today the most common comment we hear from our customers is “this beef tastes like beef used to taste.”

Perfected over many years, the process we carry out is complicated and thorough. Our carefully selected meat is allowed to rest and breathe whilst stored in meticulously controlled conditions. Ultimately, allowing the meat to dehydrate intensifies the flavour further as well as creating a superior texture.

With our experience and craftmanship of this respected tradition we know how to generate the depth of flavour and beautifully tenderised meat which no other cooking method can achieve.

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