All cattle are born and bred in Scotland and finished on natural products such as grass or root crops or a product derived therefrom. In addition the following is confirmed for extra assurance:

• All sides are hung for one week before cutting.
• Only cuts with rich marbling and even fat cover are selected as MACDUFF and double stamped for clear identification.
• All roasting cuts are matured on the bone.
• All cuts fully traceable to farm of origin.
• All boneless primal cuts produced from MACDUFF Beef are hung for 10 days before packing to ensure tenderness.
• P.R.DUFF Ltd [MACDUFF] has satisfied the requirments of Beef Labelling Scheme for its 'Method of Maturation'.
• Regular seasonal promotions.