The dry-aging process allows the meat's natural enzymes to break down the connective tissue, resulting in a more tender rib eye steak.

Your beef has been packed to stay cool in a ‘chilltainer’ for up to 24 hours. Please ensure you refrigerate as soon as possible.

For your preservative-free mince & burger patties and low preservative sausages, please note the shorter use by dates. If you don’t plan on using them within the first few days, we recommend freezing them immediately.