Beef
Dry-Aged Beef
Whole primals aged in our own cabinet for a deeper, nuttier flavour and a more tender steak. Cut to order from the aged piece.
Cut and portioned to order. Ask at the counter for thickness, weight or a custom trim.
Ingredients
Subject to availability. Our range changes with the season and what our producers have on the day — call or visit for today’s selection.
Cooking instructions
Dry-aged steak has less moisture, so it cooks a touch faster than fresh — pull it off the heat a few degrees earlier than you normally would.
Keep the seasoning simple: salt, a hot pan, butter at the end. Let the ageing do the talking.
Ask at the counter what is in the cabinet this week and how long it has been hanging.
