pioneering. rich. tender.
The dry ageing process at Vic’s Premium Quality Meat occurs over a minimum of 4 weeks. We take great pride in providing the absolute best quality dry aged meat in the country.
Dry ageing is a technique almost as old as the craft of butchery itself, however in the mid-1900s it became a lost art-form as wet ageing rose to be the norm. Vic's Meat was solely responsible for bringing it back from the brink of extinction in Australia and, as a supplier, we are the country's strongest in managing the fine line between science and alchemy.
Our state-of-the-art dry ageing rooms in both Sydney and Melbourne are consistently monitored for optimum temperature, humidity, ultraviolet exposure and airflow to ensure the perfect conditions for dry ageing.