Before mass production and vacuum packaging dominated meat supply all butchers bought in hind and forequarters of beef several weeks ahead of when it would be sold to the customer. This was considered essential for the preperation of quality meat
Beef is very different to chicken and pork which both have a very short shelf life. It is, in some ways, similar to a good cheese or wine and benefits from controlled aging..
Nowadays many restaurants advertise 'aged steaks' on their menus. At The Two Bulls you can see for yourself our aged local beef joints in our glass display fridges.
We hope that you will enjoy the subtle difference from what you might be used to..