The dry-aged cuts

Days in the chamber, minutes on the grill

Rib eye, picanha and striploin spend 45 days in the ageing chamber before they see the grill. Here is what that does, how to pick your cut and how far to cook it. The filet mignon skips the chamber on purpose.

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In the chamber

What 45 days does

Scroll through the milestones. The cross-section on the left shows the crust forming and the cut shrinking as water leaves.

Day 00of 45

Day 0Day 45

Day 0

Into the chamber

Whole cuts of rib eye, striploin and picanha go into a cold, dry chamber with constant airflow. The surface is still bright red and wet.

Day 7

A crust forms

The outside dries and firms into a dark crust. It protects the meat under it and is trimmed away before cooking.

Day 14

Enzymes go to work

The beef's own enzymes break down connective tissue and long proteins. The muscle relaxes and the texture softens.

Day 30

Flavour concentrates

A good share of the water has left. What remains tastes more of beef: deeper, nuttier, with a rounded, almost sweet finish.

Day 45

Trimmed, portioned, grilled

The crust comes off, the steak is portioned and seasoned, then seared hard over high heat and rested before it goes in the box.

Three dry-aged cuts

Pick your cut

All three dry-aged for 45 days and grilled to order. Prices per portion, as on the online menu.

Rib eye steak on a wooden board with sauce and salad

Lot 01 · 45-day dry-aged

Rib eye €34.90

Where it comes from: The rib section, behind the shoulder.
On the plate: Heavy marbling that renders as it cooks. The richest and juiciest of the three dry-aged cuts.
On the grill: Likes a hard sear and a proper rest. Medium rare to medium lets the fat render into the meat.

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Picanha steak on a wooden board with sauce and salad

Lot 02 · 45-day dry-aged

Picanha €26.90

Where it comes from: The rump cap, on top of the sirloin.
On the plate: Lean meat under a cap of fat that turns crisp and golden on the grill. Best sliced against the grain.
On the grill: Fat cap to the heat first, so it crisps. Medium rare, then sliced against the grain.

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Striploin steak on a wooden board with sauce and salad

Lot 03 · 45-day dry-aged

Striploin €26.90

Where it comes from: The short loin, along the top of the back.
On the plate: A firm, even bite and clean beef flavour, with a strip of fat along one edge that crisps on the grill.
On the grill: Seared hard on both sides and rested well. Medium rare keeps it juicy.

Order this

Choose it in the steaks section of the online menu, for pickup or delivery, or call +371 20 000 000.

House signature

Filet mignon. Not aged, on purpose.

Filet is prized for tenderness, not marbling, so it goes to the grill fresh rather than through the chamber. Served in red wine sauce with fondant potatoes, mushrooms and pepper sauce.

€27.50

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Filet mignon in red wine sauce with fondant potatoes and mushrooms

Doneness

How far should it go?

Slide from rare to well done. Write your choice in the order notes when you order.

Medium rare55–57 °C core, after resting

Warm red centre, juicy and tender. The sweet spot for rib eye, picanha and striploin: the fat starts to render.

Doneness

Core temperatures are general steak guidance, not a food-safety statement. A steak keeps cooking a little in the box, so order one step less than you want to eat.

Forty-five days of waiting, done for you.

Order online for pickup or delivery, or call the kitchen.

Order online +371 20 000 000