British Beef has been a symbol and source of national pride for centuries. The breeding cattle for meat appears to have been invented in Britain, with breeds singled out for eating from the 15th century onwards.
Britain has a celebrated collection of native breeds: Hereford, Galloway, South Devon and Aberdeen Angus; and our abundance of green grazing pastures ensure we effortlessly pick up the trophy for the world’s best tasting beef flecked with unsaturated fat – marbling.
Consumers are looking for better eating quality with attributes such as tenderness, flavour and juiciness being the most important factors. To ensure these requirements we hand select and ‘hang ‘our beef for a minimum of three weeks.
Hanging Meat /Maturing and or Dry Aging Meat is a culinary process to improve flavour. Once a carcass is hung, progressive changes start to affect the meat and the enzymes naturally present in the meat break down the muscle tissue, resulting in improved texture and a more concentrated flavour.
Customers can be confident that our beef has been ethically reared, assuring food safety, animal welfare, hygiene and environmental protection through every part of the food chain.
Our beef is traceable – ‘gate to plate.’
