Local Welsh Beef

Our beef is sourced from local farms, is produced by experienced stockmen who are renowned for the quality of their livestock and their farming systems and is personally hand-selected by Rob himself. Cattle are slaughtered locally and butchered at the purpose-built Butchery Unit on our own farm. Hind quarters are hung on the bone, in a temperature controlled environment for at least 21 days to mature; during this process the enzymes break down the muscle fibre, which concentrates the flavour and makes the meat increasingly tender. Our beef has a good cover of fat, which is essential to prevent the meat from drying out during the hanging and to maintain succulency during cooking.