After a couple of days in the refrigerator, a cut of beef is completely surrounded by sunshine-bright unsalted butter. Encased in the dairy shell, it matures for four weeks in the cool darkness.

This technique uses alcohol as a way of amplifying the dry aging process, increasing the meat's flavour and tenderizing it along the way

Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks greatly increasing the flavour and the value of the product.

We offer competitive rates on cold storage. We can collect your meat, store it safely and securely for as long as required. Fully HACCP approved and controlled meat handling system including transportation.

We offer both smoking and cold smoking services. Have your meat delivered back to you whole for the catering industry or packaged and branded as a finished product ready for supply to the grocery sector.

Streamlining product development, VM works closely with off site abattoirs. All regulated and compliant with all government policies. This gives VM a unique opportunity to supply meats in a bespoke way for all, our clients. Whether it be a farm shop, butcher domestic client customer or ourselves. Interacting with each stage of the food chain means we can bring your food closer to you