Dry Aged Steaks
What makes our Steaks so good?
The Source: We've established close partnerships with the finest suppliers in the country, who personally select for us the very best Native Breed Scottish Cattle to use for our Steaks.
We especially look for Beef with rich colour, high marbling and good fat coverage.
Dry Aging: All of our Steaks are Dry Aged for a minimum of 28 days. Dry Aging involves hanging the Beef in a humidity and temperature controlled environment.
You'll notice our Steaks have a deep red, almost burgundy colour and have a velvety feel to the touch. This is a sure sign your Steaks have been Dry Aged.
The Taste: Dry Aging helps to draw out excess moisture - concentrating the flavour of the Beef - resulting in a stronger, more satisfying taste.
The Tenderness: Dry Aging also allows time for natural enzymes to begin breaking connective tissues in the Beef, resulting in a much more tender, melt-in-the-mouth steak.
Our Guarantee - you won't find Steaks like these in the Supermarket!
