Home' Scoop : Scoop 59 Autumn 2012 Contents Boatshed Quality Meats, Boatshed Market, 40 Jarrad Street,
Cottesloe (08) 9385 3185 Cape Grim Black Angus rib eye, aged
for a minimum 45 days, is sold by the steak, or buy a larger piece
(minimum 4kg) and have it aged for you in the shop’s dry-ageing room
for a maximum 75 days, cutting off chops as you go.
Classic Meats, 7/2 Powell Street, Osborne Park (08) 9242
2623 This wholesale company’s factory outlet sells dry-aged Butterfield
Beef – whole sirloins and end cuts when available.
Finesse Butchery, Garden City, Booragoon (08) 9315 3150 Butcher
Simon Lawes maintains a dry-aged section in his display cabinet. Black
Angus beef is aged for up to 90 days. Will age whole cuts to order.
Meat Lovers Paradise, 102 Wanneroo Road, Tuart Hill (08) 9349
6205 Dry ages its Harvey Beef for six to ten days but you need to ask for it.
Will dry age whole beef cuts to order.
Mondo Butchers, 824 Beaufort Street, Inglewood (08) 9371 6350
Organic minimum 30-day dry-aged beef. Will age whole cuts to order.
Bunkers Beach Cafe, Farm Break Lane, Bunker Bay, Naturaliste
(08) 9756 8284 Chef Hamish McLeay sources his dry-aged organic
beef and dry-aged beef prosciutto from Blackwood Valley Organic Beef.
Coco’s South Perth, 85 The South Perth Esplanade, South
Perth (08) 9474 3030 The restaurant’s Cape Grim Black Angus rib eye
has been aged for 30 days.
Rockpool Bar and Grill, Burswood Complex, Burswood
(08) 6252 1900 Dry ages its Rangers Valley rib eye for 65 days.
Guests can view the dry-ageing room on their way in.
The Old Brewery, 173 Mounts Bay Road, Perth (08) 9211
8999 Chef Greg Farnan dry ages his beef for 28 days.
Rockpool’s dry-aged rib eye
and the ageing room at the
Old Brewery (inset).
Café Classic Omelettes available all day
at the below locations in Western Australia
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