Our signature range of PGI Welsh Beef
Himalayan Salt Dry-Aged on the bone for a minimum of 40 days.
Due to selection and the ageing process, our Black Label range is very limited supply and strictly subject to availability. We advise to pre-order by telephone or message us from our home page.
PGI Rib of Welsh Beef
Beef forerib with the cap and backbone removed. French trimmed and dry-aged for a minimum of 40 days to make the most of this spectacular piece of beef.
Very limited supply.
HIMALAYAN SALT-AGED BEEF
Individually selected cuts of meat are dry-aged alongside a wall of pure Himalayan Salt blocks. Monitoring temperature, air circulation and humidity causes migration of moisture from the meat giving a specific patina and profound flavour.