Dry Aged


We also have dry aged beef. Aging enhances the flavour of the meat and makes the meat even more tender, as the enzymes naturally present in the meat break down the muscle tissue. The dry aging process intensifies the meat’s flavour.

Rib eye, T-bone, Porterhouse and Rump are all available whole or you may just like one steak to try. We have a special dry aging fridge so that customers can see meat they have selected dry age for a memorable meal.

Marcus is experienced at dry aging meat and even featured with Matt Evans on Gourmet Farmer on SBS (episode 8 of season 3).

To place an order please phone the Butcher shop on 62236378.