Our in-house dry aged Highland beef is now ready to tuck into at Anderson’s! It’s available to order from our Market Menu for a limited time only.
Highland (sometimes called Scottish Highland), is a distinct breed of cattle that is generally smaller than Angus and unique in their looks because of their long hair and horns. With good finishing from dry ageing, this is one of the very finest flavoured beef anywhere in the world. The beef that comes from Highland cattle is superior in flavour, tenderness and cooking. It’s also lower in cholesterol than other varieties of beef.
As with all the beef we offer on our Market Menu, it has been dry aged by our butcher for a minimum of four weeks and then finished in our in-house dry ager here at Anderson’s Bar & Grill with the added enhancement of Himalayan salt blocks. Our Highland beef was sourced from Dunwood Farm who specialise in rare and native breed, high welfare meat.
As with all our beef on the Market Menu, it’ll be sold out pretty soon so make sure you get hold of some sooner rather than later!