BREED MATTERS
We choose our cattle carefully, the Little Black Angus were chosen for flavour and texture. It's just the start of what makes us different.

EXPERIENCE MATTERS
Although a relative newcomer to beef, we have the backing of lots of experience, including Prof Jeff Wood at Bristol University, Robert Munt our Q Guild butcher, his replacement Mark Rogers and Graham Eva our agriculture expert, and of course Derek, who has adapted his ethos from turkeys to beef.

WELFARE MATTERS
Our cows live as nature intended, on pastures and meadows, and visited daily by Derek and the team for a quick hello.

AGE MATTERS
Our cattle are grown to maturity, free to roam in pastures and meadows this allows them to develop a layer of natural fat that increases the flavour and succulence.

TIME MATTERS
Because we dry hang our beef for 28 days, you can rest assured that Derek Kelly Beef is not only aged to perfection but tastes great and is tender too.

FLAVOUR MATTERS
From the cattle being grass fed, growing to maturity and the beef being aged for 4 weeks here at the farm, Derek Kelly Beef is a joy to cook, and flavour is guaranteed.