Aging Room

Inside the aging room

Four weeks of doing very little

Dry aging is mostly patience and airflow. Primals go on the rack whole, uncovered, and stay there until the crust forms and the flavour concentrates. Then we trim back to clean meat and cut what you ask for.

1. 1

   Whole primals go up

   Bone-in ribeye and striploin, racked with space on every side.

2. 2

   Air keeps moving

   Fans run constantly so the surface dries evenly instead of sweating.

3. 3

   Crust does the work

   The outer layer hardens and seals, while the inside changes texture.

4. 4

   Trimmed and cut

   We take the crust back to clean meat and cut steaks to your thickness.