We are dry ageing specialists producing luxury beef for the discerning customer. Over the last 45 years our quest for the perfect steak for our ‘A Hereford Beefstouw’ steakhouse restaurants in Australia and Denmark has led us to now owning a beef cattle farm and an export accredited butchery.
Headed by Dry Ageing Specialist and Beef Cattle Farmer Tim Burvill, Kings+Queens uses the traditional method of dry ageing to further enhance the flavour and tenderness of our beef to produce restaurant quality steaks.
Since it was first introduced onto our restaurant menu in 2011, patrons of ‘A Hereford Beefstouw’ have been drawn to the intense flavour and incredible tenderness of our dry aged beef. After building a state-of-the art dry ageing facility in the Adelaide Hills, our expanded capacity now enables you the opportunity to experience the exceptional flavour of our dry aged beef at home.
Kings+Queens Dry Aged Beef offers elite quality beef for the steak lover. Our beef is sourced from British bred cattle, raised on the lush pastures of South Australia and Victoria, grain finished for 70+ days, and then dry aged for a minimum of 30 days to enhance the natural flavour, intensity and tenderness of the beef.