Our dry aged steaks are hung for a minimum of 14-21 days. The bone in prime cuts are maintained at an average temperature of 0-3 degrees .Dry ageing help to tenderise the meat. It also increases the flavour profile, which you don't get from wet ageing.
We offer Dry aged rump, sirloin, fillet, T bone and bone in ribeye by request only. Each portion is approx 270g-300g.
