Why Aubrey’s Dry-Aged Beef?
Our beef isn’t just good – it’s seriously good – which is why we’ve launched the new Aubrey’s Dry-Aged Beef brand for our range of steaks and cuts.
Giving our beef the distinction of a dedicated brand name marks the seal of quality, creates a new industry benchmark, and gives you a name to ask for when you want the best.
Consistently creating that distinguished in-depth flavour takes time, know-how, only the very best beef and our unique and specially perfected dry-ageing process.
With Aubrey’s Dry-Aged Beef brand you can be sure that:
All our beef comes only from traditional beef herds, including breeds such as Aberdeen Angus, Hereford, Devon Red, sometimes crossed with continental cattle (but never dairy derivative) to enhance the finish.
The cattle are from low-populated areas of rolling hills with clean, fresh air and water.
They’re naturally reared for over 24 months to full maturity to ensure a fuller flavour.
To guarantee consistency, we source only a very narrow specification from producers.
Our beef is dry-aged for at least 21 days to ensure natural tenderisation and intensified flavour.
Aubrey’s Dry-Aged Beef brand promises unsurpassed quality and real provenance – every time.
In the coming months we’ll be letting you know the restaurants in your area that are serving Aubrey’s Dry-Aged Beef or running special events featuring our products – and our new branding will make it much easier for you to find, and ask for, the best when dining out.