What makes our meat products different to supermarket meat product?Updated 2 years ago

There are two distinct differences between what we offer and what the supermarkets offer – Aged Beef and Beef from more mature cattle. Supermarkets will opt for younger beef (sometimes referred to as ‘Yearling Beef’). Beef that is slaughtered at a young age is paler in colour  (pink to red) and lacks Marbling (fine flecks of fat within the meat which contributes to flavour and juiciness).  

More mature beef will be darker in colour (deep red to burgundy) and contains Marbling. Beef that is slaughtered when mature, offers an unparalleled depth and intensity in flavour. We also age our beef for a minimum of 30 days and up to 3 months. Supermarkets will avoid aged beef as it deepens the colour of beef. The perception that bright red coloured Beef is better tasting Beef, is false.