We are proud to produce beef from the traditional Red Ruby breed native to Exmoor in Devon. Our Red Rubies are purely grass-fed and slow-grown until they naturally reach maturity. We slaughter them at 30-36 months because we believe that's how we can achieve the best taste and texture with excellent marbling. All of our Red Ruby Beef is hung on the bone for four weeks, to develop a wonderfully rich depth of flavour - the taste is simply sensational. Our Red Ruby beef has collected many awards and accolades over the years, so it's a must try for food lovers. Enjoy it for any occasion - family roasts, succulent steaks, slow cooking casseroles, or quick and easy meals.