Dry aging is the process by which large cuts of beef are aged complimented by our Himalayan Pink Salt Slabs for anywhere from several weeks to several months before being trimmed and cut into steaks. It’s a process that not only helps the steak develop flavour, but also makes it far more tender than it would be completely fresh.

Ordering Guidelines :
When ordering boneless joints of meat, please allow at least 250g per person.
If bone-in 350g per person