£100
£100
All our dry age beef is matured in our state of the art dry age fridges using Himalayan salt slabs for a minimum of 21 days, the salt draws the moisture from the meat tenderising and intensifying the natural flavour, with some cuts we allow even longer up to 42 days. This gives our beef the fullest flavour possible.
The pleasure when eating dry-aged meat is like nothing you've ever tasted before. The texture cannot be compared to an "ordinary piece of meat". So no wonder dry-aged beef is recognised by foodies as the "king of meats" on the steak menu.
We use a state of the art dry age fridges, the meat ages on the bone at a constant humidity of around 85% and a temperature of 1.5°C. The precise electronic control system of our fridges ensures the accurate regulation of temperature, which can be set in precise 0.1°C increments.
The humidity is also controlled accurately through the integrated HumiControl system, which can be set between 60% and 90%. This guarantees, together with the DX Air® system, a perfect micro-climate, an ideal air-flow and continuous sterilisation inside the dry age cabinet even when the outside temperature fluctuates.
5.0 / 5.0
4 Reviews
16oz Dry Aged Welsh Rib Eye SteakTrue Rib-eye fans will consider nothing less than a nice big thick cut steak and hear it is!!The Rib-eye steak has...
View full details5.0 / 5.0
16 Reviews
Cote De Boeuf is one of the finest steak dishes and a meaty treat for beef lovers. Popular across France and Europe a single côte de bœuf is usuall...
View full details4.9 / 5.0
10 Reviews
32 Day Dry Aged Welsh Rib Eye SteakA thick cut steak with just the right amount of marbling of fat to create a delicious melt in the mouth texture....
View full details5.0 / 5.0
6 Reviews
6 x Dry Aged Thick Sirloin Steaks Approx 10oz per steak Individually vaccum sealed for freshness
5.0 / 5.0
17 Reviews
6 x Dry Aged Welsh Thick Cut Rib Eye Steaks Approx 10oz per steak Individually vaccum sealed for freshness
5.0 / 5.0
5 Reviews
A thick cut steak with just the right amount of marbling of fat to create a delicious melt in the mouth texture. Cook medium or medium rare. A per...
View full details5.0 / 5.0
4 Reviews
If your looking to impress then this is the joint for you. A visually stunning beef centrepiece with prime rib meat, French trimmed, and left ...
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2 Reviews
2 x Aged on the bone Rib Eye Steaks with garlic butter florets Melt the garlic butter in a hot pan before adding the steak seal both sides then j...
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16 Reviews
One of the most luxurious cuts of beef for roasting. Dry aged on the bone for 28 days, our rolled sirloin is de-boned & ready to roast and eas...
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5 Reviews
Dry-aged for a minimum of 21 days, our grass-fed beef rump cap or picanha as it can also be known, is tender and full of flavour . A perfect cut ...
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5 Reviews
One of the most luxurious cuts of beef for roasting. Dry aged on the bone for 28 days, our rolled Rib-Eye Joint is de-boned & ready to roast a...
View full details5.0 / 5.0
3 Reviews
Chateaubriand is a lovely thick-cut tenderloin fillet of beef. It goes through a maturation process of at least 28 days to intensify the flavo...
View full detailsNamed for its resemblance to the axe of the same name, the tomahawk steak is an on-the-bone rib steak, cut from the fore rib with the rib bone left...
View full details5.0 / 5.0
3 Reviews
A selection of the finest welsh steaks Dry aged for a minimum of 21 days – steak lovers heaven! WHAT’S IN THE PACK? Rump – 1kg (4 x 250g) Sirloi...
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6 Reviews
28 DAY DRY AGED MEAT BOX A one-off luxury meat box. Description Each Box will contain: 1 x Silverside Roasting Joint approx 1.5 kg 4 x...
View full details4.75 / 5.0
4 Reviews
JAPANESE A5 WAGYU RIBEYE STEAK - BMS - 8-12 (EXCEPTIONAL) In Japan, some of the most prized, and expensive beef in the country is Wagyu, or what i...
View full detailsCote De Boeuf in a Premium Black Garlic & Pepper Marinaded Cote De Boeuf is one of the finest steak dishes and a meaty treat for beef lovers. P...
View full detailsBone marrow melt is the perfect treat for the home cook who loves nose to tail eating. Made by simply blending bone marrow with seasonings to give...
View full details5.0 / 5.0
1 Review
JAPANESE A5 WAGYU SIRLOIN STEAK - BMS - 8-12 (EXCEPTIONAL) In Japan, some of the most prized, and expensive beef in the country is Wagyu, or what ...
View full detailsJAPANESE A5 WAGYU FILLET STEAK - BMS - 8-12 (EXCEPTIONAL) In Japan, some of the most prized, and expensive beef in the country is Wagyu, or what i...
View full detailsJAPANESE A5 WAGYU RIBEYE STEAK BURGERS Made using Wagyu steak trim and our own salt and pepper seasoning In Japan, some of the most prized, and e...
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The ribeye steaks were perfect in size and taste.
Delicious, we cooked with garlic and rosemary and it was so tasty! Highly recommended!
So much flavour, just placed another order they’re so good!!