At Boisdale we serve the finest dry aged Scottish beef traditionally and naturally reared on mineral rich Aberdeenshire pastures, except when otherwise stated.  Our Scottish beef is arguably the very best beef in the world and is, depending upon the cut, aged for up to 40 days on the bone.

Sourcing the greatest grass-fed Aberdeenshire beef is crucial to Boisdale but equally so is the attention to detail involved in the rearing, slaughter, dry ageing and ultimately the actual cutting of the beef.

Great beef has discernible texture and a wonderful flavour that resonates for several minutes.   All our beef comes from certified Aberdeenshire suckler herds. This means the mother suckles the calf for the first six months. The vast majority of beef in the UK is either a by-product of the milk industry or at the lower end is taken from the ex-dairy herds.    

Most beef in the UK is slaughtered at 10-12 months. The beef cattle from which Boisdale source their beef in Aberdeenshire is slaughtered at 20-22 months.  The only purpose in not allowing the beef cattle to mature for another 10-12 months is cost saving.

Much “quality” beef in the UK is fed corn in the 2-3 months prior to slaughter to unnaturally improve the marbling of the meat. The beef cattle from which Boisdale source their beef in Aberdeenshire is only grass fed and the marbling is all natural with tremendous flavour as a result.

99% of beef in the UK including nearly all Argentine and “premium” imported beef is cut warm off the bone at the abattoir and vacuum-packed. One of the biggest spins in marketing history is that this beef is now referred to, by some in the trade, as “wet aged”, inferring a quality result like “dry aged”. The beef ages in its blood, takes on a metallic taste, has no finish on the palate and often suffers from a “cotton wool” effect prior to swallowing.

The only reason to wet age beef is because it creates dramatic cost savings. The beef takes up a quarter of the space when being transported and stored prior to sale. It also matures far faster but the maturation process is very different - the meat softens but develops none of the true beef flavours and in contrast has a rather metallic not all together pleasant taste.

It is very understandable in this day and age why so much of beef production in the UK and worldwide takes all the shortcuts available to ensure better margins on a lower price consumer product.

We at Boisdale are very proud to serve, in our opinion, the very best beef in the world. It is only through businesses such as Boisdale and traditional quality butchers that the time honoured methods of beef husbandry and butchery still survive. The British public discern quality by marbling and tenderness, both of which can be artificially created, and not by flavour.   

There are six cuts of beef on the Boisdale menu, seven including the guest steak of the day. 

USDA premium corn fed Black Angus 8oz rump (£16.50);

30 day dry aged Aberdeenshire 10oz rib-eye  (£22.50)

40 day dry aged Aberdeenshire 18-20oz untrimmed rib on the bone (£23.50); the resonant and deep in flavour

40 day dry aged Aberdeenshire 14oz sirloin on the bone (£25.00)

21 day dry aged Aberdeenshire 7oz Tournedo fillet (£29.00) taken from the chateaux end; and last but not least the

28 day dry aged Aberdeenshire 10-12oz fillet on the bone (£36.00) has remarkable richness and texture. 

All Boisdale steaks are accompanied by devilishly indulgent sauces including classic béarnaise, green peppercorn sauce and for lovers of all things luxurious, a slice of seared foie gras and fresh black truffles.