This is a T-bone cut from the short loin primal of a Robbins Island Wagyu cow.
That incredible animal spent its life munching on grass and kelp extract on the north-western tip of Tasmania, whipped by salt air.
And this T-bone has been dry-ageing for around 30 days in our custom-built meat cabinet.
Why do we dry-age select cuts at Meatmaiden?
It’s definitely not for looks or to make more $$. There’s a thing called shrinkage (not that one). It’s estimated during the dry-ageing process, you lose 5% of meat weight after 19 days. The longer the dry-ageing, the greater the shrinkage.
But that shrinkage - caused by moisture loss from the meat during the dry-ageing process - also has a pretty wonderful result. There’s a concentration of flavour like no other. A rich, heady beef hit deep inside the muscle and the fat.
So, why do we dry-age? Because the end part of the process. You, eating it. Is a pretty damn special experience.