Exclusive dry-aged veal

Our extra special dry-aged veal is matured for 21 days on the bone, in the whole pistola of veal. This pistola-shaped primal cut runs from the haunch to the ribs and keeps all the prime steaks and roasts together to hand and age as nature intended.

No one else dry matures veal like this, anywhere in the world! It has been a passionate pet project of our Head Butcher Mark Farquhar. In fact, each and every one of these dry-aged veal products is personally hand cut from the whole pistola by Mark himself, and no one else.

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