Our butchery methods follow tradition, in that most of our meat is supplied in carcase form, enabling us to visibly inspect against time honoured standards, that ensure excellent eating quality, things such as fat cover and marbling that are critical. Most modern meat suppliers do not allow their meat to mature, so it is often tough and flavourless when cooked. At The Meat Room, we dry age our Beef for a minimum of  21 days (depending on the cut),  allowing time for the flavours to develop and the meat to become incredibly tender. Even the lamb is hung at certain times of the year as we move towards more mature animals in the mid-winter.