Tempus Dry Aged
The name Tempus has become synonymous with the some of the finest charcuterie in the UK since it’s inception in 2017. Industry leaders in the utilisation of working animals and intrinsically linked to the commitment to ‘Old’, the Tempus team now brings their expertise and knowledge to dry-aged dairy cattle.
“Since starting Tempus in 2017, we quickly learned that older animals are unsurpassed in what they can offer those with patience. Physiology, life span, intermuscular fat; all of these key factors, coupled with long on-the-bone dry aging, can deliver something truly special.
Tempus Dry Aged is the natural extension of the ethos that we brought to the charcuterie industry in the UK. We are immensely proud to be the vanguard of amazing British sows and now we are equally proud to showcase the very best of British dairy cattle.”
Dhruv and Tom, Founders.
Our range of Tempus pork charcuterie comes exclusively from high welfare British ex-breeding sows, our Bresaola from British ex-dairy cattle and now Tempus Dry Aged brings world class, dry-aged beef to our customers.
Our bone-in whole loins are hand-selected from suckler and dairy cattle which are often in excess of 12 years of age. The natural development of flavour in these animals coupled with long ageing times (between 75-100 days), delivers unparalleled flavour and intensity.
We believe it’s the some of the best beef you’ll ever eat - good things indeed come to those who wait.
Conor Laker (Snr Sous Chef – Garrick Club)
“This is beef like no other”
Cameron Emerali (Owner 10 Greek Street, The Wapping Project, Braybrooke Beer)
“This beef is stunning”
Author's nameTim Fordham Head of Sales, Liberty Wines.
‘Their beef is the purest expression I have experienced with a concentrated and rich flavour like no other. It is beef that you should save for special occasions, share with the right people, and eat with the best bottles from your cellar.’