Beef is aged in the cabinet at a low temperature for a number of weeks creating a very tender and tasty product.

Beef is aged in the cabinet at a low temperature for a number of weeks creating a very tender and tasty product.

As part of our recent renovations and in a first for the Sunshine Coast, we had our own custom-built Himalayan Salt Dry-Aged Beef cabinet installed.

Beef is aged in the cabinet at a low temperature for a number of weeks creating a very tender and tasty product.

When the dry-aged beef comes out of the cabinet we cut off the outside of the beef and slice into steaks or as per customer orders.

Dry-aged beef should be cooked the same way you would any other steak.

A few tips:

  • Always make sure your pan (cooking surface) is hot (near smoking).
  • Leave your meat out before you cook it so it reaches room temperature.
  • Always leave your meat to rest after cooking.

Spoil your Dad this Fathers Day with a lovely local dry-aged beef steak!