We try not to be biased, but we are very passionate about our beef. We source it from a range of suppliers and whether the beef is from an Aberdeen Angus raised on native Scottish fields, an American hormone-free U.S.D.A. prime, or a richly marbled steak from the southern Australian states, we place quality and provenance at the heart of our decisions when choosing which beef to import.
We will always harbour a special place at Les Maîtres des Viandes for rare and native British cattle. Historically more influential than any others worldwide, British breeds differ from their continental cousins by the fact they have been traditionally bred purely for taste (in France, cattle were selected for their power; something that has led to the development of significantly larger animals).
The Aberdeen Angus is one beast that has won acclaim internationally and is now by far the most famous breed. Taste, tenderness, succulence - there's a reason the Black Aberdeen Angus is so well-known and when it comes to beef, we think it has it all.
White Charolais cattle are highly regarded for their tender and succulent meat - a meat full of flavour.
Scotch Angus 30-day aged, Scotland
The dry aging process we use in the ageing of our Scotch Angus beef improves the texture and flavour of bone-in beef. Hung for 30 days, the finest Scotch beef from the best traditional Aberdeen Angus farms in northern Scotland becomes some of the most incredible, deeply flavoured meat.
Angus 30-day aged, Ireland
This fantastic Irish Angus beef benefits for the same gentle ageing as our Scotch Aberdeen Angus and is bursting with the same succulent flavours. It is certainly worth a try even if you are a die-hard lover of our Scotch beef.
U.S.D.A. Prime Beef
Creekstone Farms is the only slaughterhouse that harvests only and exclusively Black Angus beef, providing U.S.D.A. certified prime and choice hormone-free meat
Premium Marble Reserve, Australia
Highly marbled, quality certified Aberdeen Angus beef that live on the rich soils of the southern and New England regions of Australia, designed to satisfy the luxury tastes of Japanesestyle meat.