WHAT’S YOUR BEEF?
One of the highlights of The Whippet Inn is their new dry aging cabinet of culinary marvels (AKA: Phil!), whose proud display of beef cut selections would make any carnivore’s heart skip a beat. Showcasing a vast array of prime beef, each selection promises a unique flavour and tenderness that can only be achieved through the delicate dry aging process.
While York boasts a number of fantastic establishments, The Whippet Inn’s traditional dry aging technique, and commitment to ensuring meticulously aged beef, really sets it apart from other restaurants.
A Symphony of Cuts and Breeds:
The Whippet Inn takes great pride in sourcing the best beef to ensure the ultimate experience in flavour and quality. The cabinet currently houses exquisite cuts including- Rib of Beef, T-Bones, Sirloins and of course the much beloved Whisky Ribeye. The Whippet Inn plans to branch out into rarer delicacies, as they expand their ever-changing menu of speciality meats.
Ethically sourced meat has become increasingly important to The Whippet Inn. As a result, they’ve become champions of the practice of using ex-dairy cattle, whereby cows retire following a four-year dairy cycle, and are left to naturally grow fat.
Another benefit of using ex-dairy cattle when possible is enhanced land efficiency, through taking advantage of pre-existing dairy infrastructure and farms. Reusing these structures avoids the need for additional land conversion, maintaining existing ecosystems and sustaining their natural biodiversity.