We source all of our rare breed or Ex-Dairy meat from UK farmers who focus on giving the best life possible to their animals and farming in an ethical and sustainable way. We dry age our meat for between 70-100+ days. We then temper our steaks over coals on our ox grill at a gentle heat until the meat hits between 45-48 degrees. To finish off, the meat rests to tenderise and get a perfectly uniform pink throughout.
