It is a wonderful fact that all across Britain we produce some of the finest beef in the world. From the gorse laden moors of Scotland, to the hilly farms of Wales, and the lush, grass filled fields of England and Ireland, the farmers of Britain produce cattle to an incredibly high standard.
At Meat London, we don’t get too hung up on breeds. Almost by default, much of our beef will be Black Angus from Aberdeen, but we might also have some great Shorthorn, Dexter or Highlands. We are more concerned with the quality of the meat than the breed. We want to know that the animals have lived on the land, feeding naturally on lush grass. We expect our animals to be finished on the land (not in barns) and slaughtered as close to the farms as possible.
On arriving in our shops, we hang the beef for between 20 and 30 days, depending on the cut. We want the beef to age slowly so that the muscles soften and become tender, and dry in order to intensify the flavours, so as to be perfect on the plate.