Dry Aging

The finest, carefully selected prime cuts of Welsh Beef from our own farm, matured on the bone in our state-of-the-art dry age fridges for between 14-50 days.

The Himalayan salt slabs draw the moisture from the meat, tenderising and intensifying its natural flavour.

Through the drying process the fat concentrates down, producing beef that is incredibly tender when cooked, with a super intense flavour that melts in your mouth.

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”.