Choose your cuts to be Dry Aged

We dry age our Matangi Angus Beef for up to 100 days. Dry aged beef is available as individual cuts through our online store. Type of cut and duration of aging will vary depending on what our butcher has in the cabinet at the time. Should you wish to use our bespoke dry aging service to age a piece of beef to your own specifications, please contact us to discuss your requirements.

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Whole Primals on the bone or with a generous fat cap tend to age best in the Dry Ager Cabinet

For dry aging we recommend

Bone in Ribeye - Half/Whole Rack - Cap On Bone in Ribeye - Half/Whole Rack - Cap On
Bone in Ribeye Whole/Half Rack - Cap On
Also known as “Côte de Boeuf”, this cut has the perfect balance of flavour and tenderness.

From $81.99 per kg

Roasting Reverse Sear BBQ Pan Frying Grilling
Shop Cuts
Picanha
Picanha
A Brazilian Steakhouse favourite cut!

From $42.99 per kg

BBQ Roasting
Shop Cuts
Sirloin - Half/Whole
Sirloin (Fillet)
Also known as New York Strip Steak, or Porterhouse, the Sirloin is well marbled, balanced by glorious beef flavours.

From $58.99 per kg

Roasting BBQ Grilling Pan Frying
Shop Cuts
T-Bone Steaks
T-Bone Steak
A delicious combination of flavour and tenderness from the Sirloin and Eye Fillet.

From $58.99 per kg

BBQ Grilling
Shop Cuts
The 100-day dry aged Bone in Ribeye posesses intense umami of blue cheese and charcuterie." - Alfie Ingham, Chef, Hugo's Bistro, Auckland