A message from our butcher, Aubrey Allen...
Our beef is bred in a clean, green and ethical way on pastures for flavour
and are selected from native suckler beef breeds. In a world where farmers
are paid for yield not flavour and 80% of all steaks sold in this country are
imported, we’ve always believed in sourcing from the areas of outstanding
natural beauty that the pastures of the British Isles affords, with much of our
beef coming from Cornwall. We use Angus, Hereford and Devon Reds
carefully selected to a specific classification and purchased whole to retain
consistency. This helps to place our product in the top 1% of beef in the world.
The dry ageing process takes place in beef maturation chambers controlling
Temperature, humidity and airflow to improve the flavour, tenderness and
Succulence. Access to these chambers is limited to produce the optimum
enviroment for the beef to mature on the bone.
“Aubrey Allen is the holy grail of beef”
Richard McComb, food jounalist
“the best example of dry-ageing in the world”
Prof. Chris Caulkin, meat scientist, Nebraska
flat-iron steak founder