We are one of the few butchers that rear their own Scottish beef using traditional native breeds. Our herd is made up of Highland, Shorthorn and Aberdeen Angus Beef cattle that are largely reared outdoors and are completely Grass Fed. When the cattle have reached maturity naturally they are taken to a local abattoir before being dry aged for a minimum of 21 days. Do look out for our very special 6 Week Hung Beef when it is available.