Heritage Breeds
We select only the top 1% of the very best beef in the country and when we find an exceptional breed, we welcome that into our Heritage Breeds.
Our aim is to always source the best available meat in the British Isles and this philosophy dates back to the 1930’s when Aubrey Allen – Russell Allen and Lucianne Allen’s grandfather – opened his back street butchers shop to feed the people of Coventry.
We select only the top 1% of the very best beef in the country and when we find an exceptional breed, we welcome that into our Heritage Breeds.
Matured in one of our five scientifically structured, dry ageing chambers for a minimum of 35 days which further enhances the texture and flavour.
Matured in one of our five scientifically structured, dry ageing chambers for over 21 days further enhances the texture and flavour.
We work with the following Heritage Breeds which are available as a whole Rib, Rump, Fillet or Striploin.
Availability differs on a weekly basis but can include;
- Longhorn
- Hereford
- Redpoll
- Highland
- Lincoln Red
- Sussex
- Shorthorn
- Welsh Black
