Black Label Dry Aged Steaks

All our Black Label steaks are selected from grass fed cattle sourced from Farm Assured Farms in the South West of England that adhere to the highest standards of animal welfare. We select heritage breeds that from experience provide the finest texture beef, breeds such as Aberdeen Angus, Hereford and Red Ruby Devon. The beef is then dry aged on the bone for up to 5 weeks in our bespoke maturation room that controls temperature, humidity, air quality and circulation. During the dry aging process the steak loses moisture which intensifies the flavour whilst the meat tenderizes. For the culinary aficionado we believe the intense beefy and nutty flavours of dry aged beef are at the pinnacle of a steak eating experience.