Dry aged beef

Dry Ageing

All John Stone beef is matured using traditional dry ageing. Three decades of experience has taught us that this produces the best results and those most prized by our customers.

This method adds exceptional tenderness, depths of flavour and texture to the meat. Our unrivalled experience and understanding of our customers’ high expectations mean our butchers can hand select every cut of meat at its peak. Storing our beef in this way is an expensive process, with up to 20%  lost in weight and trim loss. This loss of weight concentrates flavour in the meat and natural fats, to give our beef its rich and distinctive taste. This process has earned John Stone the reputation as the brand standard in dry aged beef.