Selected native beef bred locally and matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour. A real treat for a special occasion! Fantastic, flavoursome roast which looks impressive when presented to the table. The roast is French trimmed and tied by our skilled butchers, ready for you to season and cook. Steve selects the best Native Bred Beef Cattle locally which means that his beef is at least 50% Aberdeen Angus plus Beef Short Horn or Hereford. These traditional breeds are renowned for marbling running through the meat, giving the beef a succulence and hearty beef flavour. This is a direct result of the cattle being Grass Fed and slowly matured through The Scotch Beef Assurance Scheme for their entire lives.