We have our beef in weekly by the carcass and butcher it in-house. We maintain regular contact with the Madresfield Estate Farm manager and the trusted butcher, John, who supplies our beef. The cows graze less than five miles from our shop, ensuring we offer only the finest, locally-sourced produce.

 

All our meat is hung dried to our specification. We use single carcass mince beef (not multi sourced minced beef) and all our mince is hung aged for the same time.

The meat to fat ratio of our meat is a high standard.

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We use the entire forequarter (front half) of beef within our menu, utilising every part.  80% of the meat goes into our burgers, 15% of this is pure steak meat such as the rib eye which we use for menu items and specials. 

5% we can't use for the above so we slow braise with local ale to make beef shin nuggets!