Our black angus beef is grass (& spent whisky barley) fed and raised on a small 40 hectare property owned & operated by the distiller’s family just out of town. In true paddock to plate form, the beef are processed at Brenden Bouchier’s butchery in Mortlake and are hung for a minimum of 28 days before being packed and delivered to the distillery. Available in take home packs fresh or frozen.