All our beef comes from our farm in Killbeggen and is Dry Aged with salt bricks from the Himalayas in our specically constructed Dry Age Unit for up to 30 days. The salt bricks absorb the moisture from the beef thus creating a more consentrated flavour and tenderness that’s hard to beat!

All of our meat is hand cut and prepared in store daily by our master butchers ensuring you get the highest quality meat.