Prepared from our bone in aged Scotch loins of beef. We dry age all of our beef for a minimum of 21 days.
Our butchers remove the fat cap and all silver skin before rubbing the meat with bone marrow. We then tie the fat back to the loin for an incredible roasting joint.
Our premium Cumberland sausages are made using a fantastic herb blend and are packed full of flavour. All of our sausages have a minimum of 85% meat content meaning you're getting the best money can buy!