Our beef is specially reared for us by two local farmers – Ken Tinker and Mick Wynn. We have enjoyed a great relationship with Ken since the shop first opened. Once our sales started to increase, we added Mick Wynn’s excellent stock to our store.
The cattle are predominately bred from an Angus cow and Limousine bull. The Limousine provides excellent conformation, and the Angus provides the supreme marbling and fat cover that is required for tasty and succulent beef. We always dry age our beef for 21 days before making it available for sale, adding greater texture and flavour. You can find out more about the dry ageing process on our website.