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.
Sausage, steaks, polony and pies will be available to order from
Wednesday 28th October for dispatch on Tuesday 3rd November.
Please place your order by Sunday 1st November.