30 day Himalayan Salt dry aged Rump Steak

All our beef is British and pasture raised with full traceability right back to the farmer. We only select beef from farms and abattoirs that meet our standards of welfare and animal husbandry. We stock a wide range of breeds of cattle that meet out specification of marbling and fat coverage.

We dry age our beef for a minimum of 30-40 days in our carcass dry ageing room, which features a Himalayan salt wall which aides in the texture and flavour development of the beef.