Book of Beef

It's our belief that top quality beef should be selected only from butchers in countries famous for producing world class beef. The book of beef began its life as a training manual for our chefs, and now we're giving it to you.

Our cuts range from classics, found in most good steakhouses, to a premium range which has been specially selected by our butcher. These premium cuts deliver an amazing range of flavours and tastes.

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• The Ageing Process •

The steak ageing process is designed to allow the natural enzymes to break down the connective tissues and encourage water loss, which in turn improves the texture, and intensifies the flavour of the meat.
All of our cuts are minimum 28 day aged, predominantly through a dry-ageing process, but also with some wet ageing too.

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• Dry or Wet Ageing? •

Dry ageing works by exposing the naked beef to a carefully controlled environment with precise temperature and humidity levels. During this time, not only are the enzymes working on the muscle tissues, but the meat is also slowly dehydrating. This concentrates the meat and changes the texture and flavour, in turn producing a very tender cut with an incredible, intense flavour.

Wet ageing is a relatively recent innovation, as it allows fresh meat to be aged during the 28 days it takes to be shipped from long-distance countries. In this process, cuts of beef are vacuum-sealed and allowed to mature during travel, while retaining freshness.

Finally, before being delivered to plate, all cuts are also left to breathe, uncovered, in our maturation chamber - for at least 24 hours before cooking, to improve quality. This further draws the moisture out of the beef and increases flavour.

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• Feeding •

The skill of the farmer is to manage the diet of a cow to ensure that premium steaks have the correct balance of fat, marbling, and muscle.

This may involve grass feeding, grain feeding or a mixture of both, dependent on the needs of the cow.

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