Here at Feather & Bone we offer special dry-ageing services, allowing gourmands to take their love of meat to a whole new level. A complimentary dry-ageing service for shoppers that purchase large pieces of premium beef. Guests can hand-select their slab then visit the butcher as often as they like to have individual steaks cut off for consumption at home, or opt to have them grilled in-house for dine-in.

We recommend opting for grain-fed cuts of meat because they offer up a cleaner taste when dry aged. We're a huge fan of rib-eye when it comes to dry-ageing; the fat cap assists in keeping moisture in the meat. Those new to dry-ageing can expect entirely new levels of flavour in their home-cooked steaks. We typically age steaks for up to 45 days, with a minimum of 21 days to guarantee remarkable flavour. The beef develops a nutty earthiness as it ages; after thirty days you’ll even experience notes of blue cheese and woody, fragrant aromas such as star anise.

With limited spaces available in each state-of-the-art Italian refrigerators at all locations, demand is high for this treasured service. As per our neighbourhood values and commitment to personalised service, knowledgeable butchers are on hand at each store to make recommendations on wine and food pairings, as well as offer up cooking tips to ensure an exquisite home cooked meal!