30/08/2026
OUR STEAKS HAVE BEEN FLYING OUT RECENTLY—THANK YOU TO EVERYONE WHO’S BEEN ENJOYING THEM!
We thought this would be a good opportunity to explain what makes our steaks so special and why we dry-age all our beef.
It begins with choosing the right product. We source our beef through two local, family-run abattoirs, which allows us to select exactly what we need before the ageing process begins.
We usually choose Hereford, Aberdeen Angus cross and Belted Galloway beef. We find these breeds offer an ideal balance of fat and muscle conformation, while producing well-proportioned steaks that aren’t excessively large.
The beef is then stored in our specialist dry-ageing room, where temperature, humidity and airflow are carefully managed. We also use specialist UV lighting to help control bacteria within the room.
We aim to age our beef for around 35 days. During that time, two important things happen:
-Natural enzymes gently break down the muscle fibres, helping the beef become more tender.
-Moisture gradually leaves the meat, creating a deeper, richer and more concentrated beef flavour.
The beef loses approximately 5% of its weight for every week it spends ageing. Its exterior also develops a dark, dry layer. This is a completely normal part of the process and is carefully trimmed away before the beef is prepared for sale.
Dry ageing takes time, requires close attention and means accepting a significant loss in weight—but we believe the improvement in tenderness and flavour makes it well worth the effort.
It isn’t about disguising the beef or adding anything to it. It’s about selecting the right beef, creating the right environment and giving it enough time to develop its full character.
That’s what makes our steaks so good… BUT WHAT IS YOUR FAVOURITE?
