What is dry aged beef and why does it taste different?

Dry ageing involves hanging beef in a controlled environment for an extended period — typically several weeks. Natural enzymes break down muscle fibre, concentrating the beef flavour as moisture evaporates. The result is deeper, more complex flavour with nutty, savoury notes, a darker colour, and improved tenderness. It's the single biggest difference between a premium steak and a supermarket one. Our Sashi and Discarlux cuts are dry aged as standard.

What is the difference between Australian Wagyu and Japanese Wagyu?

Same breed origins — Japanese Wagyu genetics were exported to Australia — but different farming, different feed, and crucially a different grading system. Japan uses the JMGA scale (A1–A5, BMS 1–12) which captures very fine distinctions at the top end. Australia uses AUS-MEAT (marbling 0–9+), which is less granular, meaning a wider range of quality sits within the top scores. Australian Wagyu is excellent beef with more marbling than standard Angus, but it's a different product from Japanese A5. For Japanese A5 Wagyu and Kobe, see our Japanese Kobe & Wagyu collection.

Sashi is a Finnish beef programme using Ayrshire cattle — a Scottish dairy breed not traditionally associated with beef production. The Finnish climate and Sashi's proprietary finishing programme produce exceptional intramuscular marbling more commonly associated with Wagyu, but with a distinctly European character. The flavour is clean and mineral with rich fat distribution. We carry Sashi as dry aged côte de boeuf, wing rib, and rib roast.

What is Galician beef?

Galician beef comes from northwest Spain, typically from older cattle — often retired dairy cows of the Rubia Gallega breed — raised slowly on natural pasture. The extended lifespan and traditional farming produce meat with deep, intense flavour, darker colour, and distinctive golden fat. It's become one of the most sought-after beef traditions in European fine dining. We carry Discarlux dry aged prime rib and Miguel Vergara Angus bone-in sirloin.

What are the best Ibérico pork cuts for cooking?

Presa (shoulder muscle) and secreto (the marbled flap between shoulder and belly) are the standout cuts — both are best served pink, cooked more like beef than conventional pork. Presa is leaner with a concentrated flavour; secreto is richer and more marbled. Cheeks are exceptional for slow braising. The rack and loin steaks work well with fast, high-heat cooking. All Ibérico pork benefits from simple seasoning — the quality of the fat and breed does the work.

What is Kurobuta pork?

Kurobuta is the Japanese name for Berkshire pork — a heritage breed prized for dark, richly flavoured meat and generous fat cover. Often called the Wagyu of pork. It has a depth of flavour and juiciness that modern lean breeds have lost. We carry Kurobuta as thick-cut, bone-in chops.

Lumina is a premium New Zealand lamb programme bred specifically for eating quality. The lambs are a cross of selected breeds producing meat that is milder, sweeter, and more refined than standard lamb, with consistent tenderness and fat cover. Grass-fed year round on New Zealand pasture. We carry rack, loins, and roasting joints.

How should I cook a premium steak?

Bring the steak to room temperature for 30 minutes before cooking. Season with salt — nothing else needed with this quality of beef. Get a cast-iron or heavy-based pan very hot. For well-marbled cuts like Wagyu and Sashi, no additional fat is necessary — the steak renders its own. Turn frequently for even cooking and baste with the rendered fat. Use a probe or the skewer test to check doneness. Rest for at least five minutes before serving. Premium steaks are best at medium-rare to medium — cooking too rare doesn't allow the intramuscular fat to melt and release its flavour.

Why is your meat delivered frozen?

All cuts in this collection are IQF (individually quick frozen). Rapid freezing at extremely low temperatures prevents large ice crystals from forming in the muscle fibre — which is what causes texture damage and moisture loss in poorly frozen meat. IQF-frozen meat defrosts to the same standard as fresh product, with full texture, moisture, and flavour retained. It also eliminates food waste — premium meat stored in the freezer can be used exactly when you need it, with nothing thrown away. Defrost overnight in the fridge and bring steaks to room temperature for 30 minutes before cooking.

How is butchery delivered?

All cuts are shipped frozen in insulated packaging with ice packs via express courier service. Orders placed before 2pm are dispatched the same day — select your preferred delivery date at checkout. On arrival, transfer straight to the freezer, or place in the fridge if you plan to cook within 24–48 hours. For orders over £225, weekday delivery is complimentary.

Sashi Dry Aged Côte de Boeuf

£59.00

Sashi Dry Aged Wing Rib

£52.50

Sashi Dry Aged Rib Roast

£98.00

Discarlux Prime Rib dry-aged Galician beef cut, showcasing rich marbling and bone-in structure. Premium raw meat for gourmet cooking.

Grilled Discarlux Prime Rib dry-aged Galician beef, seared to perfection with visible char marks. Ideal for premium steak lovers.

Discarlux Dry Aged Prime Rib

£35.00

Miguel Vergara Angus Bone-in Sirloin

From £50.00

Kurobuta Pork

From £18.75

Ibaïama Pork Belly

From £33.50

Ibérico Pork Cheeks

From £18.00

Ibérico Pork Presa

From £20.00

Ibérico Pork Rack

From £15.00

Legado Ibérico pork loin with two sliced steaks, showcasing marbled texture and premium cut from acorn-fed Spanish pigs. Ideal for gourmet pork dishes.

Ibérico Loin Steaks

£14.50

Raw Legado Ibérico Secreto pork cut showing rich marbling and premium quality, ideal for grilling or pan-searing. Premium Spanish pork from FINE & WILD UK.

Cooked Legado Ibérico Secreto pork served with heirloom tomato salad on a white plate, showcasing tender texture and gourmet presentation.

Ibérico Pork Secreto

From £14.00

Raw Lumina lamb roasting joint from New Zealand, showcasing premium cut ideal for roasting. Available at FINE & WILD UK.

Cooked Lumina lamb roasting joint on sliced potatoes in a roasting tray, highlighting tender texture and rich flavor. Buy at FINE & WILD UK.

Lumina Lamb Bone-in Shoulder

From £50.00

Tied Lumina lamb roasting joint prepared for oven roasting, premium New Zealand lamb sold by FINE & WILD UK.

Lumina Lamb Boneless Leg

From £40.00

Lumina Lamb Rack

£44.00

Lumina Lamb Loin raw cuts showcasing premium grass-fed tenderness and marbled texture, ideal for gourmet lamb dishes.

Sliced cooked Lumina Lamb Loin on wooden board highlighting exceptional flavour, juicy interior, and seared crust.

Lumina Lamb Loins

£38.00

Lumina Lamb Neck Fillets

£40.00

Butchery

Our butchery range brings together some of the world's most respected meat producers in one collection — Sashi dry-aged beef from Finland, Discarlux and Miguel Vergara from Spain, Kurobuta and Ibaïama pork, the full Ibérico cuts, and Lumina lamb from New Zealand. The full butchery offer is broken into focused sub-collections; this page is the overview.

Every cut is sourced direct from the producer where possible, butchered in-house, and delivered frozen via IQF to lock in quality at peak freshness.

Dry-Aged Beef

A small, focused range of dry-aged cuts from two of the most respected names in Europe. Sashi from Finland is grass-fed, slow-grown beef from the unique conditions of the Nordic north, then dry-aged for depth and concentration of flavour. Discarlux from Spain works with mature heritage cattle, producing dry-aged beef with the deep, savoury character that comes only from older animals.

Spanish Angus

Miguel Vergara

Miguel Vergara are one of Spain's most respected meat producers, raising Angus and crossbred cattle on their own farms in Salamanca. The Bone-in Sirloin is the signature cut — well-marbled, deeply flavoured, and a step up from anything mass-produced.

Premium Pork

Two distinct traditions, both producing pork that bears no resemblance to commodity supermarket product.

Kurobuta — the Japanese Berkshire — is the Wagyu of pork: deeply marbled, sweet, with a rich, almost buttery character that comes from slow-grown heritage genetics.

Ibaïama is a French heritage pork programme producing exceptional belly and other primal cuts, with the kind of fat quality and flavour that defines properly-raised pig.

Ibérico Pork

The full set of Ibérico cuts from Spain: Pluma, Presa, Secreto, Loin Steaks, Pork Cheeks, Pork Rack. Each comes from a different part of the pig, each with its own flavour profile and cooking method. The marbling in true Ibérico — from acorn-fed bellota pigs roaming the dehesa — is unique in the pork world, closer in eating quality to good beef than to standard pork.

Lumina Lamb

Lumina is a premium New Zealand lamb programme — chicory-finished, traceable to the farm, and consistently among the highest-quality lamb available anywhere. The clean grass-and-herb flavour, even fat cover and tender texture set it apart from standard lamb. The full range covers shoulder, leg, rack, loin and neck fillets — every primal cut at the same standard.

How To Cook Premium Meat

Different cuts demand different approaches, but a few principles run through the whole range. Bring meat to room temperature before cooking. Salt well in advance. Cook in a very hot pan or oven to get the crust before the inside overcooks. Rest properly — at least half the cooking time for steaks and chops, longer for roasts. Cut against the grain.

For specific cooking guidance on each cut, see the relevant sub-collection.

Delivery

All butchery is delivered frozen via insulated packaging. UK next-working-day delivery on orders placed before 2pm. Complimentary weekday delivery on orders over £225.

Frequently asked questions

What is dry aged beef and why does it taste different?

Dry ageing involves hanging beef in a controlled environment for an extended period — typically several weeks. Natural enzymes break down muscle fibre, concentrating the beef flavour as moisture evaporates. The result is deeper, more complex flavour with nutty, savoury notes, a darker colour, and improved tenderness. It's the single biggest difference between a premium steak and a supermarket one. Our Sashi and Discarlux cuts are dry aged as standard.
What is the difference between Australian Wagyu and Japanese Wagyu?

Same breed origins — Japanese Wagyu genetics were exported to Australia — but different farming, different feed, and crucially a different grading system. Japan uses the JMGA scale (A1–A5, BMS 1–12) which captures very fine distinctions at the top end. Australia uses AUS-MEAT (marbling 0–9+), which is less granular, meaning a wider range of quality sits within the top scores. Australian Wagyu is excellent beef with more marbling than standard Angus, but it's a different product from Japanese A5. For Japanese A5 Wagyu and Kobe, see our Japanese Kobe & Wagyu collection.
What is Sashi beef?

Sashi is a Finnish beef programme using Ayrshire cattle — a Scottish dairy breed not traditionally associated with beef production. The Finnish climate and Sashi's proprietary finishing programme produce exceptional intramuscular marbling more commonly associated with Wagyu, but with a distinctly European character. The flavour is clean and mineral with rich fat distribution. We carry Sashi as dry aged côte de boeuf, wing rib, and rib roast.
What is Galician beef?

Galician beef comes from northwest Spain, typically from older cattle — often retired dairy cows of the Rubia Gallega breed — raised slowly on natural pasture. The extended lifespan and traditional farming produce meat with deep, intense flavour, darker colour, and distinctive golden fat. It's become one of the most sought-after beef traditions in European fine dining. We carry Discarlux dry aged prime rib and Miguel Vergara Angus bone-in sirloin.
What are the best Ibérico pork cuts for cooking?

Presa (shoulder muscle) and secreto (the marbled flap between shoulder and belly) are the standout cuts — both are best served pink, cooked more like beef than conventional pork. Presa is leaner with a concentrated flavour; secreto is richer and more marbled. Cheeks are exceptional for slow braising. The rack and loin steaks work well with fast, high-heat cooking. All Ibérico pork benefits from simple seasoning — the quality of the fat and breed does the work.
What is Kurobuta pork?

Kurobuta is the Japanese name for Berkshire pork — a heritage breed prized for dark, richly flavoured meat and generous fat cover. Often called the Wagyu of pork. It has a depth of flavour and juiciness that modern lean breeds have lost. We carry Kurobuta as thick-cut, bone-in chops.
What is Lumina lamb?

Lumina is a premium New Zealand lamb programme bred specifically for eating quality. The lambs are a cross of selected breeds producing meat that is milder, sweeter, and more refined than standard lamb, with consistent tenderness and fat cover. Grass-fed year round on New Zealand pasture. We carry rack, loins, and roasting joints.
How should I cook a premium steak?

Bring the steak to room temperature for 30 minutes before cooking. Season with salt — nothing else needed with this quality of beef. Get a cast-iron or heavy-based pan very hot. For well-marbled cuts like Wagyu and Sashi, no additional fat is necessary — the steak renders its own. Turn frequently for even cooking and baste with the rendered fat. Use a probe or the skewer test to check doneness. Rest for at least five minutes before serving. Premium steaks are best at medium-rare to medium — cooking too rare doesn't allow the intramuscular fat to melt and release its flavour.
Why is your meat delivered frozen?

All cuts in this collection are IQF (individually quick frozen). Rapid freezing at extremely low temperatures prevents large ice crystals from forming in the muscle fibre — which is what causes texture damage and moisture loss in poorly frozen meat. IQF-frozen meat defrosts to the same standard as fresh product, with full texture, moisture, and flavour retained. It also eliminates food waste — premium meat stored in the freezer can be used exactly when you need it, with nothing thrown away. Defrost overnight in the fridge and bring steaks to room temperature for 30 minutes before cooking.
How is butchery delivered?

All cuts are shipped frozen in insulated packaging with ice packs via express courier service. Orders placed before 2pm are dispatched the same day — select your preferred delivery date at checkout. On arrival, transfer straight to the freezer, or place in the fridge if you plan to cook within 24–48 hours. For orders over £225, weekday delivery is complimentary.