Our dry-aged steaks are for true steak aficionados who are after a thicker cut. The steaks are dry-aged for 35 days in our temperature and humidity-controlled, purpose-built dry-ageing cabinet. Keeping the meat in an environment like this (dry and very cold) causes chemical and biological changes to happen. One of the most notable is dehydration, by exposing the meat to air the moisture is pulled out and breaks the muscles down slowly making it more tender and concentrating the flavour.
Dry-aged steaks are notably heavier and a thicker cut than our usual steaks (we offer 7oz fillet, 9oz and 12oz rib-eye, sirloin and rump) plus the taste is richer, beefier and more tender. You really get a melt-in-the-mouth moment with every bite.
Read More About Our Organic Beef Cattle