THE DRY AGING DIARIES
At Porters Steakhouse, our dry-aging process begins with exceptional beef. We source premium UK-reared cattle, including ex-dairy and Hereford breeds, alongside carefully selected Irish beef and world-renowned Japanese and Australian Wagyu.
Each cut is aged in a controlled environment where temperature, humidity, and airflow are precisely managed. Over several weeks, natural enzymes tenderise the meat while moisture loss intensifies its flavour. A protective outer crust forms and is expertly trimmed, revealing perfectly aged beef beneath.
The result is a refined selection of dry-aged steaks, each with distinctive depth, character, and tenderness - showcasing both the quality of the beef and the precision of the aging process.
Irish Rosendale Wagyu Tomahawk
A dramatic, bone-in Wagyu cut sourced from Ireland’s Rosendale farms, on its 35 days dry-aging journey, to intensify its rich flavour. Exceptional marbling delivers a buttery texture, while the extended aging process adds deep, complex notes for a truly indulgent steak experience.
Australian Stone Axe Wagyu Sirloin
Premium Wagyu sirloin from Australia’s renowned Stone Axe producer, prised for its exceptional marbling and depth of flavour. Smooth, buttery in texture with a refined, luxurious finish.
A5 Japanese Wagyu Sirloin
Authentic A5-grade Wagyu from Japan, dry-aged for up to 35 days to enhance its depth of flavour. Exceptional marbling creates an intensely rich, buttery texture with a smooth, luxurious finish.
Hereford Ribs
Traditional UK-reared Hereford ribs, dry-aged for 35 days, known for their rich, robust flavour and natural marbling. Generous and full of character, delivering a deep, hearty texture and a classic steakhouse experience.
