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Our choice of Teifi Valley 'Gold Standard' Dry-aged Beef cuts. Taken from our dry-aging vault here in Cardigan. We pick the finest cuts of Sirloin and fore-ribs from our best produced Beef, to be dry-aged for a variety of days. The process will dry out the primal cut of meat, which has the effect of making the meat last longer, but more importantly multiplies the flavour content. The use of Himalayan salt blocks, kills off the decaying bacteria and promotes the growth of good enzymes which break down the meat to ensure the great taste and an untouchable level of tenderness! 

Save these steaks for that special occasion where they will be a great treat for anyone who has them.


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