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Aberdeen Angus cattle are already acknowledged for producing tender, flavoursome, juicy beef. Ours are grass-fed in the fertile Scottish borders for maximum flavour and high levels of Omega-3 Essential Fatty Acids. High welfare standards help our meat retain its vitamins, minerals and amino acids.
Remember what beef used to taste like - when quality was more important than supermarket schedules? Well Hung & Tender produce prime Scottish beef - award-winning steak, topside, silverside and other cuts with exceptional flavour - using a unique blend of traditional and modern methods. |
Matured on the bone
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"Well Hung & Tender beef is the best steak I've ever tasted. Tender, succulent and packed with flavour. This is superb!"
Tom Parker Bowles
Food Critic.
Mail on Sunday. |
All our beef is hung on the bone to mature for at least four weeks, five to ten days is typical in the UK.
The hanging process allows enzymes longer to tenderise the meat and reduces moisture content, concentrating the flavour and preventing shrinkage during cooking. Best beef in Britain!
How does it taste? Like the best beef in Britain! Well Hung & Tender won the nationwide 'Battle of the Beef Challenge', beating Sainsbury's and Jamie Oliver along the way.
 So if you're looking for totally unique tasting Scottish beef that's Well Hung & Tender, please support us - buy online today!
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