Where possible we source our beef from Scotland but will reach out to the rest of the UK and sometimes Ireland to ensure we get the right specification for our customers. With over 30 years experience we only work with farmers that share our high standards. Our Himalayan Salt Chamber dry ages specially selected ribs and sirloin (on the bone) for up to 21 days for fuller flavoured steaks.
Know your beef cuts:
Click on the different cuts on the right to view more information and cooking methods