Christmas, New Year and the whole holiday season is a wonderful time of get-togethers of family and friends, good food and wine, and goodwill to all mankind. Well that is the theory …! As butchers, we have to try to anticipate during the hot months of the summer what will be the Christmas fashion in meat terms that year. We usually get most of it right!
Years of explaining dry-aging of meat to our lovely clients mean that most of our customers understand that we cannot produce a beautiful dry aged cote de boeuf out of thin air. From late October through to mid-December large quantities of our home-bred cattle, plus beautiful finished animals from other local famers arrive weekly to hang on the bone in our dry aging fridges. We are butchering seven days a week to ensure that you have enough Foreribs, Rump Roasts, Sirloins and Topsides and whole Filets for your beefy feasts, whether roasts or Wellingtons.