Beef that has waited thirty-five days

Thirty-five days in the cold room

Whole rumps and sirloins hang on the bone in our own cold room at one degree, fan running, nothing wrapped around them. Thirty-five days later the outside is a hard dry crust that we cut away and throw out, and what is left underneath is darker, drier and worth every gram we lost. That is the whole reason a rump from here costs what it does and tastes nothing like the one in the fridge aisle.