Exclusive: Brickhill Black Bacon

Dry Aged Steaks


All of our steaks are dry aged in specialist temperature, humidity and climate controlled cabinets for a minimum of 28 days. We carefully monitor and age the primal cuts of meat before our team of traditional butchers slices them to order into individual steaks.

We source the majority of our meat from right here in the Buckinghamshire countryside.

28 day dry aged steak