We are masters of maturation
Our maturation chill controls temperature, air flow and humidity to the tiniest fraction of a degree. As the beef matures, natural enzymes get to work, tenderising the meat. The flavour gets even richer and deeper.
Maturation is an expensive process; water evaporates, leading to weight loss, and we need to discard the outer portion of the carcass but the end result is a texture and flavour that just can’t be beaten.