Four generations of the Quail family have been traditionally farming and butchering for over 120 years. We select our beef from our own farm and quality farmers in our area. We only use Limousin heifers as this ensures leaner more tender beef.
All of our hindquarter beef is dry aged in our Himalayan Salt Chamber for a minimum of 28 days to ensure extra tenderness and flavour. This attention to detail has helped us win 27 Great Taste Awards.