pioneering. rich. the best.

Dry Ageing

Imitation is the sincerest form of flattery, and as the pioneer and undisputed market leader in dry ageing in Australia, we are indeed humbled that not only our competitors, but our customers look to Vic’s Meat as best practice.

Skilfully balancing science and alchemy, our highly skilled butchers and Quality Assurance experts consistently produce the most incredible and fastidiously preserved dry-aged products, across multiple species (beef, lamb, pork and ducks) and durations (10 to 265 days). 

Our state-of-the-art dry ageing rooms in Sydney and Melbourne are monitored around the clock, ensuring optimum temperature, humidity, ultraviolet exposure, airflow and product quality.