Where the meat comes from

No mystery, no middleman spin. Here's exactly where your box comes from and how we keep it honest.

The herd

Until our own herd is established, every box is water buffalo from [Supplier herd name], an established Scottish herd at [Supplier location]. Grass-fed, free-ranging, raised the slow way on Scottish grass and rain. We chose them because [Why this herd (one line)].

The butcher

Cutting, ageing and vacuum-packing is done by [Butcher name], a licensed, approved butcher in [Butcher location]. Every carcass is broken down by hand — no factory line.

What "dry-aged 21 days" means

After slaughter the carcass hangs in a temperature-controlled room for around three weeks. Enzymes gently break down the muscle, water evaporates, and the flavour concentrates and deepens. It's the difference between good beef and the steak you remember. It costs us yield and time — which is exactly why most supermarkets don't do it.

Traceability — every box has a batch id

Each carcass gets a batch code (like DROP1-C1). Your box carries that code on its label, and we keep a record linking it to you. If we ever needed to reach the exact people who received meat from one animal — a recall, a query — we can, in seconds. Most food you buy can't say that.

Building our own herd

We're honest about where we are: sourcing from a trusted herd today, building our own tomorrow. Every box sold moves us closer — you can watch the progress below. When you buy a box, you're not just buying dinner. You're one of the people who started a farm.