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 The term 'Scotch beef' means that the beef supplied to you by Aubrey Allen was born in Scotland, raised in Scotland and slaughtered in Scotland. Bearing this in mind, diners just wouldn't accept a wine list with 'red' or 'white' wine; they expect to know the grape variety, the vintage and a description of what to expect. We believe the same can be said about Scotch beef; there are many different qualities of Scotch beef available, and to be sure of the best, we use a co-operative of farmers who breed cattle for us, and through whom we have full traceability of their livestock, right back to the day it was born. We then further enhance the taste, tenderness and quality by traditionally hanging the carcasses for a minimum of 21 days. Preparation is then taken to provide carefully and skillfully boned traditional and speciality cuts. Further preparation is then taken to provide our pre-cuisine range. Imagine the menu: "Dry-aged sirloin of Scotch beef from Mr George Rich, Findgesk Farm, Aberdeenshire." Our butchers will be pleased to prepare any beef products to your specific size and specification. > Traditional cuts > Speciality cuts > Pre-cuisine |
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