Dry-Aged Chateaubriand
35 day aged, 1 x 550g
WHAT IS DRY-AGING
We’re proud to tell you we have some brand new tools that mean we can offer bespoke dry-aging! It’s a fascinating process with incredible benefits to both flavour and texture.
DRY-AGING
Dry-aging is the process in which any excess moisture is drawn from meat to reduce bacterial growth, thus allowing the meat to age for longer and the connective tissues to break down, making the meat tender and concentrating the flavour.
HOW WE DO IT
Our new dry-aging chambers help control that process by providing a cool, dry atmosphere with very stringent levels of temperature and relative humidity, along with Himalayan salt blocks, which help ensure most moisture is removed. Typically, this period can be anything from 14 to 60 days, with the average sitting at 28-30, but it can be decided by you, according to your taste… but remember the longer the period, the more intense the flavour will be… so it’s not for the faint hearted.
DRY-aged cuts
Dry-Aged Fillet Steaks
35 day aged, 2 x 230g
Dry-Aged Straight Cut Rumps
35 day aged, 2 x 330g
Dry-Aged Sirloin Steaks
35 day aged, 2 x 300g
Dry-Aged Rib Eyes
35 day aged, 2 x 300g
Dry-Aged Porterhouse
35 day aged, 1.5kg
Dry-Aged Tomahawk
35 day aged, 1.2kg or 1.5kg
Dry-Aged T-bones
35 day aged, 2 x 400g
Dry-Aged Sirloin Chops
35 day aged, 2 x 400g
Dry-Aged Côte de Boeuf
35 day aged, 2 x 400g
We have much more on our app for the PERFECT MEAL
For pricing and to order
download our App or Shop online
BESPOKE DRY-AGING
We can help you choose a cut to your taste, weight for your needs, discuss & agree you’re ideal timing then store it in the dry-aging cabinets ready for you to collect and savour.
It can be a gift for a friend or loved one to celebrate a special occasion or just to show off to your friends at your weekend BBQ. Once you have chosen your cut of meat, we’ll tag it with your name, the date it entered the chamber and date it should be taken out.
Spaces in our cabinets are limited so are booked on a first come first served basis. Email us or call 020 7538 1288 to check availability and book your space.
HOW IT WORKS
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