Blonde d’Aquitaine X Angus - Purpose Bred for Lean Beef
The benefit of crossing Blonde and Angus cattle means you get a high beef to fat yield. Blondes are renowned for their muscle and high beef to bone ratio, while the Angus provide just enough fat cover to allow the perfect amount of dry ageing. Many other breeds either have high bone density (less meat) or thick coverings of fat. Lean beef, less fat combined with better ageing processes and cooking guides allows us to provide you with the ultimate beef experience.
Dry Ageing - A process rarely used by commercial operations
Dry ageing occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 14 to 28 days after harvest and prior to processing. When beef is dry aged two things happen. First, moisture evaporates from the muscle creating a greater concentration of beefy flavour and taste. Secondly, the beef’s natural enzymes break down the fibrous, connective tissue in the muscle, tenderizing it.
Cryovac’d - Fresh ready to go
All of our meat is cryovac’d and ready to go. It can be stored in your fridge for further wet ageing which provides increased tenderness and flavour. This process known as wet ageing means the cuts will only get better with age whilst being stored in your fridge. Cuts however should be consumed within 3-4 weeks or placed in the freezer to enjoy at a later time. In a perfectly controlled environment its possible to get up to 6 weeks for Cryovac'd packaging.
Know where your beef comes from - The old fashioned way
Direct from the farm, you will always have the added advantage of knowing where your goods are coming from; this is a rewarding experience in itself.
Knowledge - Tenderness and Flavour!
We will aim to provide you with the latest cooking secrets for all cuts of beef. This will be a combination of easy to access Apps’, Websites and recipes direct from Restaurant Chefs.