Steaks

Our steaks are made from high-welfare, locally sourced beef. Selected cuts are dry-aged to enhance their natural flavour and tenderness, resulting in a richer, more complex taste and a succulent texture when cooked. They are hung for a minimum of 35 days, while Scotch dry-aged steaks are hung for at least 45 days. We supply some of the finest steak restaurants in Glasgow and the surrounding areas, including Tiffney’s Steak House, which is consistently voted among the top restaurants in the city.