We dry-age beef on the bone for up to six weeks. The beef that is dry-aged is all grass-fed and pasture-raised.
We source old english heritage breeds on a rotating basis directly from farmers within New South Wales. The breeds sourced are black angus, hereford, belted galloway, welsh black and scottish highland.
As the dry-age stock is limited it's best to call a store direct to see what is available.