28 Day Aged Beef Mince Steak
Simon & Rebecca (our Founder’s) still provide the butchery with Shorthorn cattle and their friend Nigel Parfitt from Malmesbury sends us a selection of Welsh Blacks and Irish Moiled to proper old fashioned Scottish Aberdeen Angus.
Belted Galloways (farmed by the National Trust in Stroud) tough it out in all conditions and graze on grasses many animals won’t touch. They are a slow maturing traditional breed which makes for well marbled meat with an amazing depth of flavour and as with Simon’s are all certified ‘Pasture Fed’ to produce the best taste. We hang our beef for 28 days to give it time to ‘dry age’, which means to gain tenderness to guarantee a succulent meat without vac packing and adding water as some do.