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Dry Age Native Breed Scotch Beef

The Master's Selection

A delicious range of traditional native breed Scotch Beef aged in our maturation chill for a minimum of 25 days.

 

It takes decades of experience and real dedication to master the craft of specialist breeds. No-one knows this better than Gerry, our Head Butcher with over 30 years of experience. A few times a year, he personally hand-picks some of the finest native breeds and dry ages the meat for around 28 days using only traditional methods. For Gerry it’s more than just a process. It’s a passion project, which he’s delighted to share with our customers, bringing you some of Scotland’s finest, most prized cuts – from his counter to your kitchen.

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Dry Age Native Breed Scotch Beef

The Master's Selection

A delicious range of traditional native breed Scotch Beef aged in our maturation chill for a minimum of 25 days.

 

It takes decades of experience and real dedication to master the craft of specialist breeds. No-one knows this better than Gerry, our Head Butcher with over 30 years of experience. A few times a year, he personally hand-picks some of the finest native breeds and dry ages the meat for around 28 days using only traditional methods. For Gerry it’s more than just a process. It’s a passion project, which he’s delighted to share with our customers, bringing you some of Scotland’s finest, most prized cuts – from his counter to your kitchen.

Read More