Why dry age?
Dry-aged beef delivers a depth of flavour that no cooking method can achieve – its taste is incomparable! The dry-ageing process naturally breaks down the fibres in the beef to create an exceptionally tender texture. The rich and bold umami flavour is concentrated through the dry-ageing process when the water is slowly drawn out of the meat. The result is a premium steakhouse quality cut for you to enjoy at home.
How it works
We take Sterling Silver Premium Beef, cut from Canada AAA beef and placed in our Dry Aging case. This case is designed to precisely control the temperature and humidity. Once the meat is aged, our butchers hand-trim it into steaks - ready for you to cook and serve.
Steak Cooking Made Simple
- Give the meat time to reach room temperature, depending on the size of the cut; this usually takes around 30 minutes. This step helps the meat will cook more evenly.
- For best results, we recommend searing the steak in a preheated cast-iron pan. If you have a thicker cut, your steak can be finished in a preheated oven. Alternatively, you can also grill it on the barbecue.
- Dry-aged beef is naturally flavourful, and that means all you need is a little bit of salt and pepper to bring out its best. For an even richer flavour, you can baste in butter with your favourite fresh herbs.
- Use a meat thermometer to achieve your preferred doneness. And don’t forget, the meat will keep cooking for a few minutes after it’s removed from heat.
- Let the beef rest for 3 to 5 minutes before slicing. Allowing time to rest helps keep the meat moist and juicy when serving. Enjoy!