Dark Red Bone-In Loin Steak
A notifier of this longer maturation process is a yellowing of the fat. Carotenoid pigments within grass trigger this natural yellowing. Therefore the longer a cow grazes on grass, the more distinctive the yellow colour will be. This is why beef from a purely grass fed Fresian reared for four years looks like this!
Carotenoid pigments (especially b-carotene) are metabolised to vitamin A. This is a vitamin essential to many body processes.
Finally, it is dry-aged to enrich the incredible flavour profile even further.
Some of the finest beef we have seen and tasted this year!
Steaks cut from whole bone-in loin you see in image.
All orders are shipped in our reinforced chilled packaging to keep the produce safe during transit.
Free delivery for orders over £100. Orders under £100 are subject to a £9.95 delivery fee. Further info on delivery times can be found here.
We supply quality produce to some of London's finest restaurants. For wholesale queries, please contact our team on 020 7248 3569 or email firstname.lastname@example.org.
Considered to be the finest cut of the Iberian Pig. Carved from the shoulder, it is very tender and well marbled. The flavour owes a lot to the animal's natural acorn diet. Iberico Pork cut - tender, flavoursome and juicy. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.