Our Scotch Beef is sourced from Aberdeenshire farms and slaughtered at Inverurie.

When the beef arrives at our shop it is butchered to very high standard, the meat is then aged for no less than three weeks in order to not only Intensify the Flavour, but also to make the meat really Tender.

This happens as enzymes start to break down the muscle fibres, making the meat softer. The longer it ages the more tender the meat becomes. Most of the meat sold in supermarkets only matures for the time it’s on the shelves from five to ten days. People tend to mistake that bright supermarket red colour for ‘Quality’, when the colour to be looking for is a dark red wine colour.

Moisture is lost when the meat is maturing, because of this the beef wont shrink from cooking. Cooking meat on the bone helps to bring out the flavour and maturing meat on the bone has a similar effect, this is helped by the marrow form the bone adding to the flavour.

Mature Scottish Beef what else is there to say….