British Beef Week

Discover our selection of naturally-fed beef steaks cuts, to celebrate British Beef Week. Enjoy heritage breeds and special reserved dry aged beef known for their unique and exceptional flavour. Our cattle are raised slowly on lush pastures, ensuring a tender quality that delights with every bite. Experience the difference firsthand by indulging in our range of beef roasting joints, perfect for elevating your Sunday roast dinner to new heights.

At Farmison & Co, we value quality and flavour over haste and mass production. That's why we use the traditional technique of dry ageing our meat for natural and slow maturation. This process may take time but it means that our dry-aged beef is unmatched on tenderness and flavour. In our beef steak and chops range you can choose between produce which has been dry aged for 7, 32, 60 or 90 days. Trusted by Michelin chefs, enjoy restaurant quality dry aged meat in the comfort of your own home.

When buying high quality meat, you may want to know where and how the cut was reared. With our traceability practices, this is made possible. Farmison & Co are proud to be industry leading in meat traceability and food provenance. Meaning you can access the full journey from field to fork. Having this practice in place for our selection of grass-fed beef steaks and chops, allows full transparency in the supply chain, to ensure you know that you are receiving the highest quality possible from trusted farmers.