Welcome to Well Hung & Tender, the award winning family business that provides succulent tasty beef to the UK's top restaurants and our famed Angus burgers to hungry crowds at events and festivals worldwide.
Remember what beef used to taste like – when quality was more important than supermarket schedules?
Well Hung and Tender produce prime Scottish beef – award winning steak, topside, silverside and other cuts with exceptional flavour - using a unique blend of traditional and modern methods.
Aberdeen Angus cattle are already acknowledged for producing tender, flavoursome, juicy beef. Ours are grass-fed on the sloped banks of the River Tweed for maximum flavour and high levels of Omega 3 Essential Fatty Acids. High welfare standards help our meat retain its vitamins, minerals and amino acids.
Matured on the bone
All our beef is hung on the bone to mature for at least 3 weeks (5-10 days is typical in the U.K.) The hanging process allows ezymes to tenderise the meat and reduces moisture content, concentrating the flavour and preventing shrinkage during cooking.
So how does it taste?
Like the best beef in Britain!
Well Hung and Tender won the nationwide “Battle of the Beef Challenge”, beating Sainsbury’s and Jamie Oliver along the way.
At Well Hung & Tender we think we've taken the best and made it better, having been developing our product and hanging process for ten years - and this is why Well Hung beef is the first choice for many of our satisfied customers.
I'd be delighted to help you discover the true taste of quality beef and I hope this website and the recipes on it will go some way towards this.
Looking forward to seeing you at one of our many events, markets and festivals we'll be catering!
* We're the winners of the coveted Farmers Weekly 'British Battle of Beef Challenge' - Where independent producers and retailers from across the UK submit their wares to a panel of distinguished judges. Well Hung & Tender were awarded first prize, beating Sainsbury's and even Jamie Oliver to the top spot!