Buccleuch Beef is different from what you may have experienced in the past. The first thing you will notice is the rich colour – a result of the maturing process and a sign of superior flavour.
The beef is traditionally matured for a minimum 21 days to your specific requirements giving it the unique Buccleuch attributes of flavour, tenderness and undeniable quality. The prime cuts boast a little more fat, helping infuse them with natural juices during cooking, giving an intense succulence synonymous with Buccleuch meats.
In January 2011 Buccleuch Foods and Campbell Brothers, two of Scotland’s leading suppliers of fresh Scottish meat and game merged. The combined business now operates from Bonnyrigg in Midlothian and continues to provide some of the UK’s top restaurants with quality produce.