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Butter AGED Rib-Eye

(Grass-fed) 189/kg
Encased in beef dripping butter infused with black winter truffle. The latest AGED flavour fusion, where the rich earthiness of truffle meets its subtle, nutty aroma for a perfectly balanced taste.

Dry-AGED Rib-Eye

(Grass-fed) 179/kg
Grilled to perfection with our signature basting.

Exclusive dry-aged and specialty cuts are available upon request. Ask your server today.
Dry-aged weight varies.

Perfectly paired with

  • 2016 Finca Vadipiedra Reserva 85

    Tempranillo - Rioja, Spain
    An elegant and complex wine with ripe blackberry, dark cherry and plum, layered with vanilla, cocoa and sweet spice. Silky and well-structured, with fine-grained tannins, vibrant acidity and a long finish of dark chocolate and roasted coffee.

  • 2012 Grangehurst Nikela 75

    Cab Sauv, Pinotage, Shiraz, Roobernet - Stellenbosch, South Africa
    Full body and well-structured wine with notes of red berries, cedar and mocha. Well integrated tannins and a long lasting finish with well-balanced freshness.

  • 2022 Yalumba 'The Signature' Cab Sauv, Shiraz 125

    Cab Sauv, Shiraz - Barossa Valley, Australia
    Yalumba takes its name from the Aboriginal word for “all the land around.” Full-bodied with a very dark maroon colour, it features notes of mocha, chocolate, black cherries and blackberries. It is silky on the palate, with good oak integration, balance, bright acidity and impressive length.

AGED by The Meat & Wine Co.

Our newest dining experience welcomes diners to savour the premium tenderness and taste of expertly dry aged meat.

The perfect steak is a rare and exceptional thing, yet culinary artists are proving that even a perfect steak can be taken to the next level. Through the expert process of dry ageing, chefs further enhance the flavours and tenderness of premium steaks for an unparalleled dining experience.

Make a booking at The Meat & Wine Co to discover what it means to go beyond premium.

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AGED Truffle

The dry ageing process

What is Dry Ageing?

steak restaurants london

Dry ageing is the process of preparing and drying meats to amplify the flavours and texture in every mouthful.

Modern dry ageing is an expensive, painstaking, and comprehensive process that is not easy to replicate at home, which is both why it is largely unknown, and why it is such a phenomenal, exclusive dining experience. 

This process uses larger pieces of meat that are cleaned, prepared, then moved into a specialised refrigerator for a minimum of four weeks in order to draw out moisture and intensify flavour. This process creates a strong unique taste profile that further enhances the beef.

Dry Ageing Steps

Step 1 - Pre-aging
Before coating the meat, it is placed into a dry ager fridge for 1-3 weeks. It's important to start with this step, as this creates a crust that will protect the meat inside and allow for the aging process to start, this has to be done before the meat is coated or it will not age properly.
Step 2 - Dip in infused butter
Coating the meat with the fat encases the meat and stops the drying process, however, it allows for the meat to continue to age, without oxygen most of the bacteria will stop breaking down the meat, this process is taken over by the proteins and enzymes within the butter, allowing the meat to continue to age, without imparting an overwhelming dry-age flavor, so for those who are not so keen on a strong dry-age flavor this is perfect.
Step 3 - Refrigerate in a dry ager
A specialised dry ager controls the humidity levels, temperature, and airflow inside the fridge. After one month, the meat loses roughly 20% of its weight. It becomes extremely tender, and takes on new flavour properties that are often compared to buttered popcorn, potent beef, and even prosciutto.
Step 4 - Prepare the meat
After 4-6 weeks, the dry-aged steak is removed from the dry ager - giving the beef enough time to become tender and flavourful. Our chefs remove the hard outer coating of butter from the steak, once cleaned & trimmed, the steak is cut into portioned steak ready to serve.
Step 5 - Present to the table
Before coating the meat, it is placed into a dry ager fridge for 1-3 weeks. It's important to start with this step, as this creates a crust that will protect the meat inside and allow for the aging process to start, this has to be done before the meat is coated or it will not age properly.
Step 6 - Cook the steak
Finally, our professional chef will cook the steak. This typically involves just a few minutes of very high searing on each side for the optimum level of crispiness on the outside, and a flawless tenderness on the inside.

Tempted?

What's Next

A La Carte Menu

Brimming with sumptuous world-class steak dishes which are complemented by an array of starters, sides, vegetarian options, seafood, ribs, and more.
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The Drinks List

At The Meat & Wine Co, the drinks list is far from an afterthought. The drinks menu covers beers, cocktails, and non-alcoholic beverages to quench any thirst.
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The Wine List

Our hand-selected wine list has been painstakingly curated for exceptional pairings for any of our meals, with a full range of international and local wines.
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Discover premium dry aged steak at The Meat & Wine Co

Dry aged steak, expertly prepared and cooked at The Meat & Wine Co, is so much more than a meal. It’s an experience, a discovery, and an introduction. It is our newest steakhouse experience, and one that will permanently alter your understanding and appreciation for world-class dining.

Make your booking at The Meat & Wine Co to redefine steak forever.

Book now
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