Our dry aged beef has been a Chiswick favourite for years. Different beef goes into the ager every week, and we age cuts to our customers' demand, alongside some fun specials we put in just because we want to.

The range varies week to week, but you'll typically find Côte de Boeuf for roasts, prime ribs for the BBQ, T bones, and Tomahawks. All grass fed, all from farmers we know personally. Most of the beef comes from UK producers raising Angus, Hereford and Dexter cattle, alongside some genuine rare breeds.

We also work with ex dairy beef. For years, dairy cattle were considered too tough for the table, so once they'd finished their working lives they didn't make it into the food chain at all. That's now changing. The cattle spend a year out at pasture, slowing down, putting on condition, and the meat that comes from them is older, more developed, and properly full of flavour. Ageing it on top of that turns it into something really special. It's a small but meaningful shift, from wasteful to resourceful, and the eating is genuinely brilliant.

Pop in to see what's in the ager this week, or ask Rey or the team what's coming up next. We're seeing growing demand for niche cuts, rare breeds and extra long ageing. If that's your kind of thing, join our newsletter and we'll let you know first when something special is going in or coming out.