As specialities go, our Aberdeen Angus cross beef is certainly special. Reared on a small number of farmers along the Ayrshire coast in Scotland, these grass-fed cows have fat that melts on your tongue. All animals aren’t created equal and these are a cut above the rest.
When it comes to beef, we know age matters. We dry age our prime cuts of beef on the bone in specially designed cool rooms for a minimum of 30 days. This allows enzymes and other chemical processes to break down the muscle fibres.