Beef selection


Only carcasses of optimum weight, even marbling and fat covering are selected for the best possible quality and taste.

Our trained butchers have years of experience in selecting the best loins for our customers. Using the ‘EUROP’ classification scale they individually assess the overall conformation and fat content of each carcasse. Once selected by our experts the loins are matured, de-boned and trimmed to perfection. Only then are the very best cuts hand selected to meet our exacting and uncompromising quality standards.