Yorkes of Dundee strive to get the best from their locally sourced beef which is purchased on the hoof from farms in Angus and Tayside. Their beef is matured on the bone for a minimum of 35 days in their Himalayan Salt Chamber. This assists the dry ageing process helping to extract moisture from the air, allowing the meat to tenderise and the flavour to develop. This process does not add a salty flavour to the meat.
Orders including steaks will be dispatched on
Mondays, Tuesdays or Wednesdays only