Dry Ageing Beef – Rockpool Style

Beef dry ageing in Melbourne this is really what it is all about, the only way to truly age beef. The enzymes have done their bit, now the meat dehydrates and intensifies in flavour and tenderness. We are taking them out to minimum 50 days maximum 80 and they really are extraordinary.

This is what makes a great steak house, we are defined by the quality and difference in our beef and no one can touch us currently. The 36 month grass fed is clean and long with a great taste of beef, the Rangers creamy from the grain feeding and the Blackmore Wagyu is out of this world with cameral popcorn flavours and an amazing texture, we are the only restaurant in the world dry aging this product.

All our beef is from older animals and as such has great flavour. So if you want to try the best beef in the country, come on down Rockpool Bar & Grill – Sydney or Melbourne - or both!

Tags: Beef, Neil Perry, rangers valley, Rockpool Bar & Grill Melbourne, Rockpool Bar & Grill Sydney, Wagyu

This entry was posted on Monday, September 21st, 2009 at 4:07 pm and is filed under Bar & Grill Melbourne, Bar & Grill Sydney. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.