Collection: British Beef 28-Day Dry-Aged

North Yorkshire has farmed cattle for as long as anyone has kept records. Limestone dales to the west, heather moor to the east, and grazing ground between them that has always suited livestock better than crops.

It is also where the native breeds survived. Longhorn, Belted Galloway, Dexter, Red Poll: slow-maturing cattle that most of the industry replaced with faster commercial crosses, kept here on family farms and taken to a local abattoir rather than hauled the length of the country.

Slow growth and a grass diet lay fat inside the muscle rather than around it. Twenty-eight days hung on the bone then draws off the water and concentrates what is left. A firmer texture, and an older, deeper flavour than beef aged in a bag.