The Background Of
We work closely with Swaledale Foods, who select native breed cattle reared on local farms up in the Yorkshire Dales. The cattle are reared in a totally free-range environment, feeding on grass, hay and silage – resulting in meat that’s succulent, marbled and flavour-packed. Native breeds take longer to mature than commercial breeds of cattle as they don’t grow as quickly, which is what gives the meat its superior flavour.
All of our beef is hung for between 28 and 45 days. We also use Himalayan Salt walls in our drying fridges to create the perfect environment for the dry ageing process. It concentrates the flavour of the meat whilst hanging and purifies the air in the room – allowing ageing for a prolonged length of time without spoilage. This results in a uniquely dry, sweet and flavoursome product.