ALL OUR BEEF IS PGI APPROVED WELSH BEEF AND MATURED FOR A MINIMUM OF 28 DAYS. WE USE NATIVE BREEDS, MAINLY WELSH BLACK WHICH IS SOURCED FROM LOCAL FARMER, JOHN JENKINS OF TALYBONT FARM.

WE SPECIALISE IN DRY AGED BEEF. DRY AGING IS A TRADITIONAL METHOD OF AGING BEEF, EXPOSING NAKED BEEF TO A CAREFULLY CONTROLLED ENVIRONMENT OF OPTIMUM TEMPERATURE AND HUMIDITY. DRY AGING USES BOTH TRADITIONAL METHODS WITH MODERN TECHNOLOGY USING HIMALAYAN ROCK SALT TO DRAW MOISTURE DURING THE AGING PROCESS TO PRODUCE 

extraordinarily tender beef 

             WITH

 intense flavour