If you would like a very special dry-aged rib of beef, T-bone or aged steak for Christmas or New Year’s Eve, then now is the time to order. We can select your cut and age it to your requirements in our dry-ageing fridge. We age all our beef for 3 weeks, but if you want to develop the flavour and increase the tenderness, then you just let us know the cut, quantities and how long to age it before you come and pick it up.
We will select your beef and can age it for up to 8 weeks, but I would recommend 4 – 6 weeks.
This can be for individual steaks, roasting joints and whole ribs on the bone. We age the beef in whole joints, but can cut the beef into separate steaks once it has been aged, or leave it whole and just trim it ready for the oven.
We have an order form at the butchery counter, or you can email us directly and we’ll prepare everything ready for your pick up date for Christmas or New Year’s Eve.