Our dry aged steaks are one of our favourite specialties. Cooked just right, we think they’ll be yours too! We don’t recommend freezing our dry aged steaks but if you do, thaw them in the fridge 2-3 days before cooking. Wait until just before cooking to season generously with salt and cracked pepper. Applying salt too soon will pull the moisture out of the meat. Once you’ve salted, quickly sear both sides of the steak on high heat, either with the grill or a very hot pan. Searing caramelises the meat surface and seals in the juices. After searing transfer the steak to a low indirect heat. Our dry-aged steaks don’t need long to cook, so keep a very close eye or have a meat thermometer on hand so you can gauge the level of cooked you like. We recommend medium rare to medium (we wouldn’t want to ruin a dry-aged steak by cooking well-done would we?). Allow the steak to rest on an almost ‘too hot to touch’ plate for the same amount of time it was cooked. Then serve and enjoy!

Our all beef sausages are best cooked in a frying pan or on the grill over medium heat while intermittently turning to cook all sides evenly. We do not recommend that you blanche or poke holes in the sausages in order to maintain the fullest flavour.