Our Homegrown Farm Fresh Scotch Fillet Beef is hung on the bone in our beautiful dry ager for 21 days. At 21 days it has lost up to 17% of it’s moisture creating beef at its most tender point. Looking into the dry ager in the store, it really is like looking at a piece of art on the wall. At day 21 it is cut off the bone into portions and vac packed as we don’t want it to lose any more moisture. You will be able to cut this dry aged beauty with a spoon!