Twenty-eight days, at the very least
Great beef is made by breed, then by time. We hang our beef on the bone for a minimum of twenty-eight days, and the native breeds we farm are what make that possible.
The fat is the whole point
Dry ageing draws moisture out and concentrates flavour, while natural enzymes tenderise the meat. It only works if the animal carries enough fat to protect it through the process.
Native breeds carry more fat than commercial cattle. That is exactly why supermarkets reject them, and exactly why they age so beautifully. Breed and craft, working together.
How we age
On the bone
Sides hang whole on the bone, not vacuum packed. The bone and fat protect and flavour the meat.
Cold and still
Kept at a steady low temperature with moving air, for weeks, in our own ageing rooms.
Twenty-eight days up
Twenty-eight days is our minimum. Many cuts hang for fifty, seventy, on rare occasions a hundred.
Cut to order
Only when you order is the aged beef cut, trimmed and weighed. Never before.
Five years to learn the knife. Twenty-eight days, at least, to age the beef.
A craft passed by hand
A traditional butchery apprenticeship at Philip Warren runs five years, one of the longest training programmes left in the trade. There is no shortcut to a trained eye.
It is how we keep standards where they are, and how the next generation learns to judge an animal, hang it, and break it down properly.
Order beef aged properly.
Ribeye, sirloin, fillet and rib, all aged a minimum of twenty-eight days and cut to order.