Meat will be fresh rather than frozen in nearly all cases  - click here 


"All Be Locals beef is dry aged, hung on the bone for 28 days to intensify the flavour and tenderness. As it hangs, it loses water and the flavour gets stronger. All supermarkets ‘wet age’ their beef which means it’s cut off the carcass and packaged in plastic and left for a specified number of days. All the water is left in the meat making it heavier and the flavour weaker"