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Butter AGED Rib-Eye

(Grass-fed) 169/kg
Encased in beef dripping butter infused with Hot Harissa Honey

The latest AGED flavour fusion evokes a balance of robust umami spice and delicate floral undertones

Traditional Dry-AGED Rib-Eye

(Grass-fed) 159/kg

Grilled to perfection with our signature basting and served with crunchy chips or gem salad

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

Perfectly paired with

Head Sommelier, Robin Aneomanti has expertly selected these premium wines for you to exclusively enjoy by the glass, served under coravin or the whole bottle.

  • 2021 Chateau Moulin-a-Vent 15 / 85

    Gamay
    Origin: Beaujolais, France
    Ruby red in colour, the Moulin-à-Vent has a vibrant aromatic nose, with notes of cherries and blueberries. The palate is round and balanced with firm yet ripe tannins and good structure. There is a refreshing minerality on the lengthy finish.

  • 2020 Torres Los Inquietos 20 / 120

    Malbec
    Origin: Maule Valley, Chile
    Deep purple colour, on the nose is intense and complex with notes of herbs, fresh red fruits, spices and some menthol that evolve in the glass. On the palate it has a great and elegant structure, high fresh acidity with a long lasting finish.

  • 2017 Masi Costasera Amarone della Valpolicella 30 / 175

    Amarone
    Origin: Veneto, Italy
    Masi is a benchmark for Amarone in Italy, dark and concentrated ruby colour, on the nose opens to aromas of baked fruit, plums, cherries on layers of cocoa and coffee. With outstanding intensity this wine is the perfect example of what a full body wine taste like. very long finish and beautiful balance.

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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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.
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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.

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