Our topsides are matured in Scotland by our supplier for 14 days before we finished the process in house. We add a small amount of basting fat to aid the cooking process and ensuring you have a tender roasting joint every time.
A real centre piece for the table.
Our Scotch dry-aged ribs of beef are packed full of flavour with fantastic marbling and fat covering, giving off a great depth of flavour with the most tender meat. Our butchers take these cracking joints one step further by chining and French trimming the bones to make a show piece for your festive table.