We separate our rump into individual muscles, each with their own qualities. These steaks speak for a flavour that is what high quality beef is all about.
Our cattle eat nothing but grass, never tainted with chemicals, antibiotics or hormones. This produces a deep, rich flavoured beef, speckled with the uniquely yellow fat of a truly grass fed animal.
Dry-aged for 14 to 21 days in our on-farm butchery.