Are you hosting or catering a special occasion this Spring or Summer? What better culinary centre piece, than a dry aged whole Joint or Loin. We can dry age between 45 and 90 days. There is nothing better than 100% certified Grass Fed & Organic – dry aged primal cuts.
Reserve your custom dry aged Primal Cuts for Spring 2020 ASAP: Please contact Graham:
firstname.lastname@example.org / 07802 206 271
- Whole Chuck on Bone
- Whole Rump on Bone
- 7 Bone Rib Eye Whole with Long Bones
- Whole Sirloin on Bone
- Whole Jacobs Ladder