Is your beef dry-aged?

What really sets us apart from the other online butchers, is that we are actually butchers. We’ve been butchering for three generations, and are really proud of our meaty heritage.

We age our prime cuts of beef (Rib, Loin, Fillet and Rump) for a minimum of 21 days in our ageing room, looked after by the GBMC butchery team.

Still need help? Contact Us Contact Us