Our meat is incredibly important to us and is treated with the utmost respect. our quality control starts at source, as we work with only the finest quality grade.
Our butcher, has been with us since day one, having
come back to his first love of butchery after attaining his Masters degree.
All our meat is matured for 28 days
Meat on the bone is dry aged, meaning it has been hung for several weeks. Meat off the bone has been wet aged, meaning it has been vacuum-sealed for several weeks.
All our steaks are available in any size to suit your requirements and are basted with olive pepper oil, olive herb oil or barbeque and sprinkled with coarse sea salt
