Wholesale Beef Supplier

Our wholesale dry-aged beef is graded on receipt and aged to a minimum of 28 days. The meat can be further enhanced using our maturing process in our dry age chamber to further absorb moisture and add to the flavour of the meat. Our Angus breeds have been allowed to reach maturity at 30 to 36 months naturally, to produce beef that has outstanding depth of taste and texture with wonderful marbling. It would also increase the turnover of cattle on on beef units, helping farmers increase production and potentially add significant sums to their bottom lines.
A joint for special occasions, the beef sirloin is one to enjoy with friends and family. Sourced from our grass fed Aberdeen Angus herd, the joint has nice marbling, a good layer of fat and has been aged angus beef for tenderness. Be sure to get the meat to around room temperature before cooking, this allows the steak to cook more evenly. Heat a pan to a high temperature, and meanwhile season your steak to taste.

Produced from hand selected animals that have been born, raised and finished in one of the six counties making up the West Country (Cornwall, Devon, Dorset, Gloucestershire, Somerset & Wiltshire). Certified Aberdeen Angus cattle from registered pedigree sires are hand-selected from designated Farm Assured farms. Hanging the meat carefully on the bone, our suppliers cut and trim to our exact specifications to ensure only the highest-class cuts are included. Our butchers use both traditional and alternative cutting methods to produce a wide range of consistent quality beef cuts.
The UK registers both in the same herd book, but in the United States, they are regarded as two separate breeds – Red Angus and Black Angus. Black Angus is the most common breed of beef cattle in the United States, with 332,421 animals registered in 2017. In 2014, the British Cattle Movement Service named Angus the UK's most popular native beef breed and the second most popular beef breed overall. Larry Nugent welcomed the farmers to his farm and explained that it comprises 80 ha of disadvantaged land, carries a herd of 40 suckler cows, a sheep flock and a beef finishing enterprise. Through the project Larry aims to improve the production and utilisation of grass on the farm and as a result achieve increased livestock performance. The farmers were welcomed by Dr Robert Prendiville, Teagasc Beef Researcher, who explained the research work which is ongoing at Johnstown Castle in conjunction with several industry partners.
This sees each box branded with its own QR code, which customers can scan to find out information including the cow’s carbon “hoof” print. The farm uses the GoodBeef Index for verifying every single cut of beef. All beef is currently sold through a beef box business – Warson Beef – with two cattle a month killed privately. Mr Andrews says the farm has, in fact, seen a 50% productivity increase in its stocking density (livestock units/ha) since switching to paddock grazing, despite challenging conditions.

This is not to say that these products are not made with Angus beef; it is just a reminder that if the label says Angus, it doesn't necessarily mean quality. All beef in the United States is inspected by the U.S. Department of Agriculture; this is mandatory and is performed for the reason of food safety.
Brown colouring indicates the meat has been open to the air for too long. Most of the meat sold in supermarkets will be vacuum-packed and is seldom dry-aged for any length of time. Aberdeen Angus is a well-known good-quality breed of beef, but there are dozens of other breeds native to Britain or established for centuries. Native breeds include the Welsh Black, Highland, Lincoln Red, South Devon, Sussex and Hereford. Rare British breeds cover the Irish Moiled, Beef Shorthorn, Belted and Black Galloways, Red Poll, White Park, British White, Longhorn, Gloucester and Dexter.

Meanwhile, the development of the Sire Verified Aberdeen Angus programme has been further designed to help provide a level of quality assurance and authenticity to the product. The Aberdeen Angus breed is set to become the country’s most popular breed by the end of 2020, new projections show. Provide sheltered areas where possible using bales, calf creeps, trailers etc. Preventing a disease outbreak is paramount, so maintain high levels of hygiene.
Sirloin steaks with more marble are likely to be tasty succulent. The Sirloin steak can also be enjoyed as a larger T-Bone steak. The Sirloin is attached to one side of the thoracic vertebrae “T-Bone”, while the Fillet/Tenderloin is on the other. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
The  key to treating affected cattle is prompt treatment. Missing the first signs in the morning can leave you with a very sick animal by evening so take extra time to observe all groups at feeding time especially calves. The first monitor meeting was held recently at Declan Rafferty’s and Aidan Quinn’s farm near Pomeroy. The farm has over 75 continental suckler cows and is 200m above sea level. With each missed oestrus cycle costing approximately £60 per cow, poor cow fertility is something which sucker cow farmers must address. Robin Wells, Magheralin, a participating farmer on the course, hosted the group for the third session.

Whereas a lowland suckler herd may only have the Single Farm Payment to cover fixed costs, therefore overall profitability will almost solely be dependent on the efficiency of the cattle enterprise. A large proportion of fixed costs on a farm will be incurred almost irrespective of stock numbers. If the farm is currently over-mechanised, some impact may be made on the remaining fixed costs if stock numbers are reduced. However, if a business only has one tractor it will cost just the same to feed 30 cows each winter, as it will be to feed 10 cows. The farm supports 100 suckler cows and has the capacity to carry 1100 ewes.
Like all the cuts we add a little fat on the top to keep your roast juicy and prevent the top drying out. Topside is a perfect roast and has a lovely texture, goof beefy flavour and can be roasted rare to well done. Brisket, thick flank, topside and silverside are all good cuts for braising or pot-roasting. The meat is usually dusted with flour and fried first to brown it, then placed on vegetables and herbs; stock is poured in to cover the meat. It's then cooked on a gentle heat in the oven with the lid on.