Dry Aged Beef

Farm 2 Table real taste for beef comes from our standard dry aging process whereby the meat is matured on the bone for a minimum of 21 days.

The natural enzymes within the meat break down the connective tissues, thus leading to a far more tender and juicy cut.

By dry aging and maturing, beef produces an outer covering crust which works with the natural enzymes within the meat, this greatly increases the tenderness and quality of our beef. We utilize all our knowledge and experience to produce the perfect steak for our valued customers.Try our 30, 40. 50 and 60 day extra matured beef for even more flavour