In Australia today, most meat sold is from young animals.Those who want full flavoured old fashioned beef have to look a little harder. At Kitchen and Butcher, we source meat suitable for ageing from local suppliers and quality producers from further afield.
Depending on the cut, we age our meat for a minimum of 3 weeks through to 5 weeks for the more appropriate cuts. Only a small portion of our meat is on display as the rest is kept in correct controlled conditions. Please feel free to discuss your requirements with our friendly staff.
We use a combination of wet-aged and dry aged meat. As you would expect this results in a darker colouration of the flesh. Why do we age meat? Although there is a degree of moisture loss when ageing meat, the increased flavour that is gained from the breakdown in enzymes rocks!
Aged on then bone, this is it in the flavours stakes! Just season, sautee and serve. Alright - garlicky potatoes will finish this off perfectly.
One of the most tender, also known as tenderloin. This is perfect for carpaccio or can be roasted in a whole piece and served rare with horseradish cream.
With a cap of fat to protect when roasted whole, this is also a fantastic steak for your barbecue all it needs is to be served with our veal jus.
Lovely sweet shoulder meat, this steak is perfect for a quick panfry and served with a mushroom ragu or some seeded mustard.
258 Maroondah Highway, Healesville VIC Australia 3777