We dry-age all of our beef in-house to a minimum of 28 days. A selection of primals with a good coverage of fat are chosen to be aged for longer, producing steaks and roasting joints to cater for every palate.
All our sausages and burgers are made by hand by our skilled butchery team, who manage everything from mincing and mixing to curing and cold-smoking. Our sausages are filled into natural casings and made using the same highest quality meat that we sell over the counter and online. Our bacon and gammons are cured either by hand-salting or using a traditional brine.