At The Merchant Steakhouse, we believe that the art of steak preparation goes beyond mere cooking; it begins with the ageing process. Our dry-aged steaks are a testament to this belief, offering an unparalleled depth of flavour and tenderness that truly sets them apart.

Dry ageing is a meticulous process that enhances the natural flavours of the beef. Our steaks are aged in a controlled environment for a period ranging from 28 to 45 days. During this time, the meat undergoes enzymatic changes that break down muscle fibres, resulting in extraordinary tenderness. Additionally, the controlled drying process intensifies the beef’s natural flavours, creating a rich, nutty profile that steak lovers crave.