The Art of Dry-Ageing: 21 to 40 Days

Great steak starts long before the grill. Our meat hangs in carcass for three days, then our rump, sirloin, fillet, ribeye, T-bone and prime rib are aged for 21–40 days. The result is concentrated flavour and remarkable tenderness.

Stand at the counter, look at the meat, and make your choice — on or off the bone, grass or grain-fed, cut to your preferred size.