“Matured for at least 21 days”
“Matured traditionally on the bone for 21 days”
“Matured traditionally on the bone for 14 days”
“15 Day Matured” – 2 – 5 days on the bone, 10 – 13 days in Vac pack.
“North Highland Beef” – All livestock must have Scotch Farm Assured status. All livestock must be born, reared and finished in the North Highland area. The North Highland region for the purpose of North Highland Beef and Lamb is defined as approximately 150 miles from the Castle of Mey – postcodes commencing KW, IV, AB, SH, DD9, DD10 and PH18 to PH50 and are resident on farm for a minimum of 30 days prior to slaughter direct from that farm.
“Mey Selections” – Cattle to be born, reared, finished and procured within 150 miles of the Castle of Mey. Cattle to be on the final farm for a minimum period of 30 days prior to slaughter.
“Vacuum packed for freshness” – Extra tender.
“Aberdeen Angus Procured from Aberdeen Angus Cross” – beef from select animals that have passports showing the sire to be of Aberdeen Angus breed.
“Aberdeen Angus Beef” – beef sired by a Registered Pedigree Aberdeen Angus bull.
“Wagyu” – Wagyu beef produced from cattle sired by a registered pedigree Wagyu bull.