Our beef comes entirely from our own farm, 
just outside Dunlavin village. We specialise in Aberdeen Angus and Hereford cattle and we slaughter, hang and butcher all our beef on our own premises in Dunlavin. As a result, we have complete control and traceability over our product.
In the traditional method, we like to dry age our beef on the bone for 21 days to ensure the best flavour and texture.
