All our Grass-Fed Beef Steaks and other hindquarter cuts are cut from beef which is hung for a minimum of 3 weeks (21 days), anywhere up to 6 weeks (42 days) to allow its full flavour to develop and mature.

Our forequarter cuts used for mince, diced and braising and round cuts for roasting are a minimum of 14 days dry-aged.

Learn more about where the different cuts of beef come from here.

When available our wild venison is hung for a minimum of 2 weeks.

Our lamb, pork and chicken are not aged.

Lamb and Pork usually arrive fresh from the abattoir on Monday mornings for dispatch the same week.

Chickens are killed on Tuesday morning for dispatch Wednesday and Thursday.