The difference between dry aged & wet aged meats
When you hear the term “wet-aged” or “dry-aged meat” do you know what that means? We are here to help!
February 9, 2026
Lucky Ncube
Lucky is the MEAT MASTER of Seagrass Boutique Hospitality Group and has been fine tuning his remarkable grilling skills since commencing his journey 2004 and champions the development of all grillers across all brands and locations.
About Lucky, Our Meat Master
Lucky was born in Zimbabwe and migrated to Australia in 2004, joining Seagrass Boutique Hospitality Group at the original The Meat & Wine Co location in Darling Harbour, initially as a kitchen hand and progressed through multiple roles before becoming ‘Griller 2’ and then ‘Griller 1’ in 2006. He subsequently took over the training of all new grillers, teaching everyone the required skills that enable a griller to cook the perfect steak by sight and feel. This dedication to training has become the Grill Mater programme where in individuals graduate as ‘Grill Masters’.
In a high-volume steakhouse kitchen where multiple cuts and weights are being cooked simultaneously and across all temperature ranges, the art of being able to deliver every guest the perfect steak solely by look and touch is a unique skill! No meat probes are used. Further to this all steaks and even the large cuts such as Tomahawks are cooked exclusively on the grill and never finished in an oven.
Lucky will tell us that the natural differences between a flatter cut rib-eye and a thicker eye fillet across the range of temperatures guests want requires years of practice and refined understanding of the product and grilling at high temperatures. This skill set is under pressure in a high-volume restaurant environment where 30+ steaks can be on the grill at any one time!
Lucky has been part of opening many new steakhouse restaurants across The Meat & Wine Co, 6 Head, Hunter & Barrel and across Australia, the UK, South Africa and the USA.
Lucky now also runs the Seagrass GRILL SCHOOL on a fortnightly basis where grillers from multiple venues come together for a training bootcamp. This covers both those new to steakhouse hospitality industry and the more
experienced.
He also reviews the quality of the product as received from select providores, providing feedback on quality, specifications and when necessary challenging the supplier to improve consistency, all from the point of view of ensuring the guest experience is never compromised.
To run multiple premium steakhouse locations where brand reputation and guest reviews rest on the quality, consistency and taste the steak programme is incredibly challenging. Having Lucky champion the training of the griller team, always pushing for excellence and all the while taking pride in the quality of the guest experience makes Lucky NCUBE the MEAT MASTER!
How to Cook the Perfect Steak - The Lucky Way
Luckson Ncube, our Meat Master shows Yahoo Australia the secrets to cooking up the perfect piece of meat.
Posts by Chef Lucky