Dry aged beef

Vintage Reserve is no ordinary beef.

It’s a premium, dry aged product matured over time for exceptional quality, intense flavour and superior texture – ideal for diners looking for an extra special taste experience.

With Vintage Reserve we have paid homage to the craftsmanship and traditions of our master butchers. You won’t find any Himalayan rock salt or salt moss in our chillers just plenty of space for the natural elements to do their job. This is a process we have been perfecting for many years and the end result is exceptional.

Only the very highest grades of beef can be dry aged, so before our experts even start the dry aging process, they hand select the perfect bone in beef loins. These are taken from prime cattle chosen for their naturally higher levels of marbling – this marbling creates the intense flavour and texture synonymous with our dry aged beef.

We have a range of cuts within our Vintage Reserve Dry Aged range, why not give it a try.

*We do not recommend Dry Aged product for freezing.

Intense Flavour & Incredibly Tender 

Our Vintage Reserve Beef is hung in our bespoke dry ageing chambers with critically controlled humidity and airflow. During the optimum 21 days maturation, the flavour and texture of the beef is transformed.

During maturation, moisture evaporates from the meat, concentrating the colour and flavours. The meats natural enzymes slowly break down the muscle fibres, resulting in beef that is incredibly tender with greater depth of flavour.