Hello I am interested in buying the least aged meats that you have. Please could you advise? I see some are wet aged can you explain this please? Thank you so much

You can distinguish between two main types of meat ageing: wet ageing and dry ageing.

All of our meat is aged for a certain period of time to achieve optimal tenderness and quality. We do not sell freshly slaughtered, unaged meat.

Wet aged means that the meat is aged under refrigerated conditions in vacuum-sealed packaging. Dry aged means that the meat is aged unpackaged under controlled temperature and humidity conditions.