This August we bring you our cut of the month, highlighting our fabulous beef supplier! This month we put a spotlight on our Porterhouse 42 day dry aged Black Angus!
About our beef cut of the month
The cut that our Head Chef has chosen this month is our Porterhouse 42 day dry aged Black Angus (£8.00 / 100g). All of our Scotch beef is from Millers of Speyside who source their beef from a collective of farms in and Grantown on Spey, which is located within the Cairngorm National Park, in the Heart of the Scottish Highlands, in the North East of Scotland. The Cairngorms was made a National Park in 2003 because of its great natural beauty.
The Angus cows are grass fed on the pastures and finished off with grain. They are brought to us after being hung for a minimum of 21 days, after which we dry aged them for a further 21-28 days and then cut to order.