35 day dry-aged, grass-fed beef sourced directly from the farm to give us full provenance/traceability.

Farm is N Hawkins, Anchor Farm at Swinstead near Grantham . Grimsthorpe.

Our beef is never vacuum packed. The beef is hung, exclusively for us, for 10 days – 2 weeks on the carcass and then for a further two weeks on-the-bone before arriving with us where we hang it for around a week more.

Our beef has been dry-aged for up to 35 days.

Sirloin-Joint

Rib-of-Beef

After the animal is slaughtered and cleaned, it is hung exclusively for us on the carcass for between 10 days and two weeks. Primal cuts (large distinct sections) are then hung for a further two weeks before being hung by us for around another week. This is an expensive process but done right it produces melt-in-the-mouth tender and tasty beef.

The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture. The process changes beef by two means. Firstly, moisture is evaporated from the muscle concentrating the savoury beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which tenderises the beef.