The Best Scotch Beef from Morley Butchers

Beef from Morley Butchers is a truly premium product. To achieve this we first take great care to select the best suppliers and producers. We look for beef that has come from slow growing animals that have enjoyed a natural lifestyle and wholesome diet. This delivers real taste and well marbled joints. Secondly we matured on the bone for between 21 and 28 days (or longer) for extra flavour. This produces a succulent, full flavoured product for our customers. The final aspect is the preparation using traditional butchers skills to provide our customers with a perfect looking joint for their table.

Scotch Beef from Morley Butchers

Our supplier is MacDuff Beef  who are a family owned fourth generation meat wholesale company run by Rory Duff who is the grandson of the founder Peter Duff. They specialise in only the most distinctive Scottish beef which ensures the taste and succulence.

The beef is sourced from a family of Scottish farms who have joined together to set themselves a uniquely high standard of beef production. The cattle are reared naturally and fed only on grass, root crops and grass-based products. This natural diet ensures the full, rich flavour of beef as it used to taste before the introduction of intensive farming techniques.

You can find their website here >>

Traditional Method

MacDuff Beef gains further richness and succulence from being matured the traditional way, on the bone.

  • All sides are matured on the bone – ‘the natural way’ – prior to boning.
  • Only cuts with rich marbling and even fat cover are selected as MacDuff Beef and double stamped for clear identification.
  • All roasting cuts are matured on the bone.
  • All cuts fully traceable to farm of origin. See below to meet the farmers.
  • All primal cuts produced from MacDuff Beef are matured on the bone, before boning & packing, to ensure tenderness.

Traditional Presentations

Best Scotch Beef

We know that it is not just the quality of the ingredients and the aging, beef that also looks good will always be that little bit better and add something to the eating experience.

With many years of butchering experience and skills we can offer our customers a full range of cuts trims and presentations to ensure that your choice for dinner party, Sunday Roast or indulgent steak for supper looks and tastes perfect.

Its not just good looks, having a joint of meat prepared well will also make the carving easier.

Beef Ageing In The Chiller

beef aging

Dry Aged Scotch Beef

Traditional butchers skills are important for the ageing and storing of meat before it is sold. The Dry Ageing process is used to improve the texture and flavour of specific cuts of beef. In particular those on the bone. The aging is done by hanging in a cool dry environment.

Generally those cuts that are aged are the Loins. Ribs and Rump. These cuts are hung in a dry, cool environment for between 21 and 28 days. During this time, the muscle tissue loses water through evaporation which has the effect of intensifying the flavour of the meat and reduces shrinkage during cooking.

The temperature and humidity levels for aging and maturing the beef also provides the ideal conditions for enzymatic breakdown of the tougher tissues within muscle fibres. This enhances the texture and produces a very tender finished product.

Come in and talk to us in the shop if you want to find out more about our truly premium Scottish Beef.

We use from MacDuff Beef in all cuts whether it is for stews or braising, burgers or Biltong.

If you would like to know more about the different Cuts of Beef and ways to cook them have a look at our “Cuts of Beef” guide >>

Meet the farmers who produce our beef

  • Premium Beef From - Airdrie Farm

Where Our Premium Beef Comes From – Airdrie Farm

September 1st, 2016|Comments Off on Where Our Premium Beef Comes From – Airdrie Farm

We like to supply our customers with truly premium beef. To achieve this we first take great care to select the best suppliers and producers. We are always looking for beef that has come from [...]

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