Dry Aged Beef Program

Free Dry Ageing Service: Chilled Wagyu M9+ Ribeye and Striploin

Once you ordered your M9+ Ribeye or Striploin, we will tag it with your name and place it inside our custom-made dry-aging cabinets, where it will transform into the most flavoursome, juicy, and tender piece of beef you will ever have tried.

This is how it works:

Order your cut online
Select how you want your cut portioned and pay for your beef
Select how long you want us to age it for
We will tag your primal with your name and contact number and place it in our dry aging cabinet where our butcher will check on it and turn it every day
Once ready we will trim the beef and cut it to your specification
Come to our office to collect your cut or we will deliver to one address

What Is Dry-Aged Beef?

A dry-aged steak is, as you surely guessed, aged before eating. You can find steaks that have been dry-aged from 21 to even up to 120 days. The most common timeframe for a steak to be dry-aged is 30 days. The meat doesn’t spoil during this time, because we age it in conditions that tightly control the levels of moisture and bacteria.

During the dry-aging process, moisture is drawn out of the meat. This causes the beef flavor to become even beefier and more flavorful, taking on notes of; nuts, truffles, and blue cheese. What’s more, the aging process causes the beef’s natural enzymes to break down the connective tissue in the meat, making it more tender. A crust that forms on the outside of the meat while it ages further this tenderization process, we remove this crust by carefully trimming it away before butchering the primal.

Dry-aging is basically a controlled decomposition of the meat, which sounds kind of gross, but results in a meat that is more flavourful and more tender.

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