Our grass-fed beef is from native-breed cattle reared in harmony with nature on small, family farms in Dorset and Wiltshire. Our Red Rubys, Aberdeen Angus and Dexter breeds have been allowed to reach maturity at 30 to 36 months naturally, to produce beef that has outstanding depth of taste and texture with wonderful marbling. To lock in the great flavours you expect from grass-fed beef, our meat is dry-aged for at least four weeks and then prepared using the finest traditions of British craft butchery.