The business selects premium breed cattle before they’re slaughtered and cleaned.
The business typically waits 15 to 28 days after slaughtering the cattle before serving the steaks, allowing up to a third or more of the weight to be lost as moisture.
The enzymes in the dry-aging process contribute to the intensely meaty and nutty flavor of the dry-aged meat.
The grass-fed beef used by the business is sourced from small-scale farmers who rear their herds to the highest standard on a hormone-free grass-fed diet.
Customers can expect a variety of special hand-crafted cocktails alongside a premium wine selection on the drinks menu at the business.
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