Fine Meat & BBQ Packs
Carefully selected British meats by Chef Adam McLaren
Dry-aging beef is all about removing moisture in the meat, which helps to concentrate the flavour. This process can take up to 60 days depending on the cut, and during that time we closely monitor the humidity and temperature of our maturation fridge to ensure we dry age our beef perfectly. Our beef comes from just a few farms in the West Country – farms where cattle are pastured and grass fed for their entire lives.
McLaren Fine Foods
78 Church Street