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DRY-AGED GOODNESS

Using a technique developed by our primal ancestors, we dry-age our steaks to give it an extra “OOMPH” of flavour to ensure what you are having is worthy of a special occasion.

The process of dry aging ranges anywhere between 30, and up to a 100 days, which mean flavours can get from “DAMN THAT’S GOOD”(Subtle nutty and buttery notes) to a little more primal like “MMM.. MEAT! TASTY!”(It gets reeeeal funky)