Our grass-fed beef is either Aberdeen Angus or Hereford from Ayrshire, Scotland and Wexford County, Ireland. We select our beef for it's marbling and fat cover and dry age our prime cuts in our Himalayan salt chamber for a minimum of 30 days.
Sourced from small farms rearing free-range native breeds. These native breeds, such as Hereford and Aberdeen Angus cattle, are known for yielding the best meat in the world, their natural diets and slow growth producing excellent marbling and fat content, allowing a superior depth of flavour. Sustainability is also a priority among our farmers – livestock on these farms contribute to a biodiverse landscape contrary to the destructive nature associated with much larger scale farms.