Our beef is then aged for 30 days, using both wet and dry techniques to provide the optimum succulence. Our expert butchers then hand cut every steak ready for our specially trained chefs to season and grill them to perfection.
Next stop is our master butcher at Fairfax Meadow, who hand-cuts the beef to exacting standards. "We believe the traditional methods are the best," says Fairfax's Gerry Wensley. "Good meat takes selective breeding, proper maturing and expert preparation. If you're going to do something well you can't compromise on anything."
The journey culminates in the kitchen, where our chefs learn how to get the best from our outstanding beef – and really sharpen up those grilling skills.
Want to know how to cook steak like a Miller & Carter chef? See our cooking tips and get grilling...