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We try and work closely with local farmers and abattoirs. We pick from herds that have Aberdeen Angus and Hereford crosses. We select the heifers only as their smaller size and consistency of quality is better than the males. Each piece is hung to reach its optimum level of maturity, treated individually, and checked daily. Our beef has enough fat between the muscles, and is marbled within, to give both great succulence and flavour.
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