“The bitterness of poor quality remains long after the sweetness of low price is forgotten”– Benjamin Franklin.
When people see a steak sold at such a cheap price in a supermarket, they can’t help but to question why our steak costs more.
Really the question should be – what am I getting if it’s that cheap?
In this country we assume that the more expensive one isn’t worth it, rather than realising that there is a mass produced, industrial market for cheap food; only about 1 percent allows nature and time to be the hidden ingredients.
The difference between our steak and many others in terms of flavour and health benefits is a world apart.
- Our beef is grown for TWICE as long as supermarket beef
- The cattle are beef cattle (in contrast to dairy beef) bred for flavour and taken to full maturity
- They are grazed on pastures that can, and should, only be grazed to improve the top soil and carbon sequestration
- Our beef is dry-aged for at least 28 days in special fridges fit for this purpose. Only then is it ready to go out on the counter for you to take home and cook.
To be the best, invest in the best.
If you cut corners, you just keep going in circles!
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