British Beef 28-Day Dry-Aged

Grass-fed British beef from native and rare breeds, reared in North Yorkshire and dry-aged for 28 days. The collection includes individual steaks and larger sharing cuts, supplied frozen as stated on each product page.

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British Beef 28-Day Dry-Aged for Steak Night

Shop British beef dry-aged for 28 days when you want a classic steakhouse-style cut for a hot pan, grill or barbecue. This collection brings together ribeye, striploin, fillet, bone-in ribeye, picanha, T-bone and porterhouse in clearly stated pack sizes.

Choose the dry-aged cut

Choose ribeye for a rich steak, striploin for a firmer slice and fillet for a particularly tender centre-cut. Bone-in ribeye, T-bone and porterhouse create a more substantial serving for a special meal. Check the product page for the exact weight, storage state, current price and availability.

For sharing, grilling and carving

Picanha steaks suit high-heat cooking and sharing. A larger bone-in ribeye, T-bone or porterhouse makes a strong centrepiece for the table. Plan the cut around the number of guests and your preferred cooking method.

Compare dry-aged British beef with British Wagyu

For a wider range of steaks, whole cuts, burgers, mince and quick-cooking formats, browse British Wagyu Beef. Return to the complete Wagyu beef collection to compare Japanese A5, British Wagyu and other current selections.

UK delivery

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