To be considered ‘Vintage’ the criteria is so refined that only the top 5% of all scotch beef can wear the badge. To get this good requires ‘perfection’ from start to finish. From breeding and confirmation, to natural feeding conditions and husbandry, everything needs to be right. And only once the scotch beef has matured for up to 28 days in our own climate controlled, state of the art facilities does it have the right to be called a ‘Fredericks Vintage’.

What the experts say...
"The aroma is meatier than other beef, with a whiff of game and earth. The taste is nutty and buttery, even fatty, but in the best possible way. The texture is equally buttery."

"Walk into a meat-aging room and inhale deeply. The intense, beefy aroma will make you feel like you just ate a 2-pound rib steak - smells good, doesn't it"