Our beef is sourced from local farms and produced by experienced stockmen who are renowned for the quality of their livestock and their farming systems. Cattle are slaughtered locally and butchered at the purpose-built meat Unit on our own farm. Hind quarters are hung on the bone, in a temperature controlled environment for 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.