21 DAY MATURED – WE AIM TO PRODUCE MICHELIN STANDARD PRODUCE CONSISTENTLY, THAT’S WHY THE MATURATION PROCESS IS EXTREMELY IMPORTANT TO US. ALL OUR BEEF IS STORED IN CHILLER ROOMS FOR 21 DAYS ENSURING OUR CUTS ARE DELICIOUS, FLAVORSOME AND TENDER EVERY TIME!
Just as soon as each case of Surrey Farm beef is packed, our brand supervisor applies a maturation label to the outside of each case. This label is an easy reference to ensure that each piece of beef has been carefully matured in our atmosphere-controlled chillers for the full 21 days. The maturation process happens in a set of external atmosphere-controlled chill rooms, exclusively used for the maturation of Surrey Farm. The beef goes in and stays locked in for the full 21 days during which time no external air is allowed in at any stage. This cold chain integrity is the key to optimum maturation.