Our cattle are hand-selected by an expert procurement team, ensuring the tenderness and flavour that premium British beef has built a global reputation for. In keeping with that heritage, our cattle are reared in a traditional environment that meets the highest standards of animal welfare.

The cattle are uniquely selected on strict confirmation criteria, to ensure that the maturation process is as effective as possible; this locks in flavour and moisture to give a distinct taste and and preserve freshness.



Castle Estates offers the food industry premium British dry aged beef in a variety of cuts. Our process comprises of three key elements: our cattle, our treatment of the beef and our butchery.



Our dry aged beef is cut by an expert team of highly trained butchers using traditional methods; blending age-old practices with cutting edge training to deliver a premium product. Our butchers frequently undergo rigorous testing to ensure the final cut is perfect every time.

Learn More



What distinguishes our beef from the rest?

As well as our meticulous approach to selection and breeding, we’re pioneering Ultra-Tender®, a patented maturation process at the hanging stage that creates a final product with distinctive flavour and peerless quality. The approach has been scientifically proven to improve tenderness and consistency.

As well as the Ultra-Tender® process we use a method of sympathetically chilling post-slaughter to guarantee the ultimate tenderness of our beef products.