6HEAD Dry Aged Meat

Dry Ageing Meat: The Process

6HEAD provides the ultimate dining experience for guests who enjoy premium steak.

Our leading culinary techniques mean we only cook with great produce and ingredients that brings out great flavours. We do this through the transformation of meat through dry ageing.

Dry aged meat is unlike any steak that you have ever tasted before, due to its tenderness and unbelievable rich flavour. Once you experience dry aged meat, it will be hard to return to traditional steaks, and you will be back for more in no time.

What is Involved in the Dry Ageing Process?

The dry ageing process is a fine art that brings out the best in the cut. 

It involves placing specially sourced meat inside a specialised open-air environment where the temperature, humidity and ventilation are all carefully controlled. The exposure of the meat to the air draws out the moisture with natural enzymes slowly breaking down tough muscle fibres. This results in the meat becoming soft and phenomenally tender. 

You can definitely notice the tenderness of our dry aged steaks from the very first bite. In fact, the meat is so tender that you could practically cut it with a spoon. 

Over time, the dry ageing process causes a hard crust to form on the exterior of the meat, which prevents the meat from drying out completely. The inside remains red and moist, and shrinks in size. Bacteria, moulds and yeasts form during the dry ageing process, which can be likened to the veins found in blue cheese that add more intensity to the flavour.

Dry ageing steak takes time, ranging from a few weeks up to a few months depending on how strong of a flavour the chef is seeking. Like wine that has been oak barrel aged, the flavours are more powerful and intense the longer a steak is dry aged. 

Steaks aged for as long as 90 days, or even 120 days, are rare due to the time, upkeep and preparation required. That said, you can find well dry aged steaks at 6HEAD, so be sure to ask your waiter for the daily selection.

The Taste of Dry Aged Steak

Dry ageing brings the beefy flavour steak to a whole new level. Any steak lover can taste the difference. There is a heightened richness in flavour with dry aged steak. The meat tastes beefier and you may also come across a nutty flavour or subtle hints of buttered popcorn.

It can be hard to describe the exact taste of dry aged steak, much like it’s hard to clearly explain any unique smell or flavour. Some people compare it to a rare roast beef flavour, whereas others will pick up subtler notes, such as hints of cheese flavours. 

Dry aged steak is not standard steak that you can make at home. And it’s safe to say, that it’s the kind of dish best experienced for yourself to best understand why it has become such a sensation in steak restaurants across the world. 

6HEAD has the dry aged process refined to an artform, so join us and have the ultimate experience of a perfectly cooked dry aged steak at our Sydney waterfront restaurant.

6HEAD Dry Aged Steak Program

At 6HEAD, our meat is dry aged in our in-house specialty Dry-Ager cabinets. 

Early on in the ageing process, we coat the meat with whipped Wagyu butter to slow down the dry ageing process even further. We use flavoured fats and rubs such as truffle, porcini, Manuka honey and even chocolate to create the perfect ageing environment, and to add subtle additional flavour profiles to the dish. This process, and these flavours, make our dry ageing program truly unique. 

Our beef is dry aged from six to 14 weeks, and the longer it is left in our cabinets, the more pronounced the flavour in the final dish. 

While our dry ageing process is exception, so is the meat itself before it is even aged a day. Our special selection of steaks us sourced from premium quality Australian farmers. This ensures the perfect environment for the production of superb grass-fed, hormone-free, naturally marbled Angus beef. Ethical and sustainable, grass-fed Angus is low in cholesterol and trans fats, whilst also being naturally rich in nutrients.

Dry aged steak promises an incredible dining experience that will make it difficult to go back to standard steaks. The entire dry ageing process dramatically enhances the flavours and textures of meat, which can be compared to red wine that is barrel aged and matured. 

Dry aged meat makes it one of the ultimate steak experiences and is an exclusive menu item you can only get in a premium dining steakhouse such as 6HEAD.

6HEAD offers the perfect menu for lovers of steak with our exceptional selection of dry aged steaks. Our premium cuts include the Rib-Eye on the Bone, T-Bone and Tomahawk. Taste the transformation of meat through drying ageing at our 6HEAD restaurant. 

Book a table at 6HEAD today and enjoy the mouth-watering flavours of our dry aged steak program.

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