Our Scotch steaks come from grass-fed cattle reared locally in the Angus area. They are Dry-aged for a minimum of 28 days in a Himalayan salt chamber, before being grilled over charcoal in our Josper oven to your preference.

All our beef is supplied by Yorkes of Dundee, they source only the finest grass-fed Scotch beef from local farms.  This quality beef is dry-aged in Yorkes Himalayan Salt Chamber for a minimum of 35 days before being expertly butchered. Our steaks are then cooked over charcoal in the Josper oven – this creates a beautiful crust & unmatched flavour to the steaks exterior – we really hope you enjoy them as much as we do.

(Chris Beattie)

A word from Frank Yorke:

‘At Yorkes of Dundee Ltd we take great pride in souring our meat locally. We strongly believe you should be able to trust your butcher knowing where your meat comes from and be safe in the knowledge that it is reared and treated with care. At Yorkes we source our beef from naturally grass feed livestock from Thainstone and Forfar Mart, renowned for producing quality Scotch Beef.

In our search for good quality beef we receive beasts from various Farms sustainably reared throughout Angus and Aberdeenshire all produced under the world-leading quality assurance standards QMS.

When selecting our beasts at the market it is important to identify the muscle, finish (fat), balance, structure, rib shape and depth of the beast. Ideally you do not want anything that is too lean or too fat and with good conformation, therefore you want to select a beast with a well-developed round and shoulder and a thick back. Our preferred breed is Angus cross with a Limousin.

There is huge difference in flavour between Imported Meat and Scotch Meat, Scotch meat is so high in quality and flavour – by allowing these animals to graze and roam freely you get a far more tender steak.

This also has environmental benefits that do not contribute to global warning.

In our quest to aid in the quality of our Scotch Beef we mature our Beef on the bone for a minimum of 35 days in our Himalayan salt chamber. This aids in reducing the humidity levels of the cold room condensing and thus improving the flavour of the meat being dry aged. This dry ageing process sweetens the meat slightly while improving the rich and deep matured beef flavour.

Perfect for a healthy balanced diet it’s naturally produced, naturally good for you – and great for Scotland’s farmers.’

(Frank Yorke)