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.

Current Offers

Aged Monte RibEye

(Grass-fed) 160/kg
Infused with the essence of 14 day slow-cooked black garlic

traditional Dry Aged Monte RibEye

(Grass-fed) 160/kg

Dry aged weight varies.
Please ask your waiter for today’s availability.
LIMITED TIME ONLY

The dry ageing process

What is Dry Ageing?

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.

Know your cuts

The Meat Library

Monte Grain Fed Rib-Eye 1 of 7 Monte Grass Fed Rump Eye 2 of 7 Monte Grain Fed Fillet 3 of 7 Wagyu Rump 4 of 7 Wagyu Rib-Eye 5 of 7 Shorthorn Fillet 6 of 7 Shorthorn Rib-Eye 7 of 7

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.

Monte - Grain Fed (120 days) - Ribeye

Monte - Grain Fed (120 days) - Ribeye

Our line of exclusive grain-fed Monte beef is a highly marbled steak, which makes it some of the most flavourful in the country. The ribeye is a very tender cut of steak, and carries with it a prime meaty flavour profile.

Monte - Grass Fed (120 days) - Rump eye

Monte - Grass Fed - Rump eye

Our Monte range has been grass fed, which means fewer calories and more omega-3s per cut. As for the cut, the rump is typically leaner, with a slightly firmer texture than a fillet, and the eye is the most tender cut of the rump.

Monte - Grain Fed (120 days) - Fillet

Monte - Grain Fed (120 days) - Fillet

Monte beef is our exclusive line, so we can ensure the quality from gate to plate. Being grain fed means that each cut offers premium marbling throughout the beef, and as a fillet cut, this promises the most tender beef imaginable.

Wagyu (450 days) - Rump

Wagyu (450 days) - Rump

Japanese wagyu forms thick webs of fat throughout the beef. These lines of fat are the marbling, and are responsible for immense flavour, tenderness, and juiciness. As a rump cut, it is slightly leaner with a full meaty flavour.

Wagyu (450 days) - Ribeye

Wagyu (450 days) - Ribeye

Wagyu is a type of beef prized for its exceptional marbling. With webs of marbling throughout every steak, each piece is exceptionally flavourful and tender, and the ribeye cut only serves to augment that experience.

Shorthorn (150 days) - Fillet

Shorthorn (150 days) - Fillet

Shorthorn cattle is known for its consistent quality and its high level of marbling throughout the beef, which plays a major role in a cut’s tenderness and flavour. The fillet cut in particular is famously tender.

Shorthorn (150 days) - Ribeye

Shorthorn (150 days) - Ribeye

Shorthorn is especially slow to grow, which means more marbling throughout the steak, which results in more flavour, juiciness, and tenderness. As a ribeye cut, this choice promises a potent meaty punch, and added tenderness.