Quality is the main focus for branded beef

By Ruth Caskey
Updated July 19 2016 - 7:27am, first published July 18 2016 - 4:45am
Mountain View Black Angus, sold through Fords Butchery, Tamworth, is dry-aged for four to 12 weeks, depending on the cut.
Mountain View Black Angus, sold through Fords Butchery, Tamworth, is dry-aged for four to 12 weeks, depending on the cut.

HAVING a high quality, consistent supply of beef keeps customers coming back, according to Mountain View Black Angus and Fords Butchery owner Paul Avery.

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