Local Black Mountain Welsh Beef
Our Beef the Old Fashioned Way - Welsh Born - Welsh Bred - Welsh Fed - Free Range - Grass Fed - Well Hung
Traditionally hung on the bone….
This isn’t a new discovery this is something we have done for over 35 years.
Our beef is hung on the bone in quarters (2 hinds and 2 Fore’s) for the 21 days in dry conditions.
Using our expert and traditional butchery skill we break down the beef in joints and vac packs.
This means the beef can be up to 28 days old before we table trim and prepare the beef for our customers.