Traditional Scotch Beef
Mey Selections Beef comes from the North Highlands of Scotland which has a long tradition of producing the highest quality meat, taken from beef breeds as opposed to dairy breeds. These breeds may include Limousin’s, Charolais, Simmental, Short and Long Horn Crosses with other beef breeds making up the volumes.
All cattle are traceable to family farms and crofts, ensuring the highest standards of animal welfare where farmers have daily contact with their livestock. The cattle are predominately grass fed in unspoilt, sparsely populated locations with the stunning backdrop of crystal clear lochs, highland glens and rugged mountains.
Our BRC approved dedicated hanging, chill and cutting facility ensures Mey Selections beef is given extra flavour through the skilful processing techniques of dry-ageing and slow chilling during early maturation.
The Sirloin, Rump and Rib eye are all dry aged /matured on the bone for fourteen days before being prepared and vacuum packed.
The Fillet is not dry aged on the bone as it gets taken out after 2-5 days and then vacuum packed. As the Fillet is such a tender cut already it does not require the maturation and, if you do mature the fillet, the surface can get quite dry without the fat cover of the sirloin/ribeye and rump.
- Striploin -Centre Cut
- Fillet -chain off
- D cut Rump
- Rib eye