Patience comes with great reward, and there's no better example of this than our six-week dry-aged beef. Sourcing the best quality pasture-raised Gippsland beef, we select a few cuts every week to age in our custom-built dry-aging room and rotate our cabinet selection based on which cuts are at optimal eating. The process of dry-ageing produces an incredibly tender texture and enhances the natural flavour of the beef, ensuring a special celebration at the dinner table.

Three reasons why we love dry-aged beef:

1) The ageing process develops a brilliant texture in the beef, producing the most tender and melt-in-your-mouth steak.

2) Dry-ageing creates a deliciously savoury steak that is concentrated in rich, umami-packed flavour.

3) It is so easy to cook, so don't be intimidated! Simply grill the room-temperature steak over charcoal, rest, dress with sea salt and add a big squeeze of lemon to finish.