THE AGEING ROOM...
where we dry age the beef for a minimum of 21days.
Ageing is a traditional method that can’t be hurried and respecting the traditions of five generations of the Buckley family farming the Adelaide Hills the Ageing Room is a nod to the traditions started in 1842.
The dry ageing process is one of the most natural ways of producing steak and at the same time developing a fantastic beef flavour and eating quality of tenderness. The natural enzymes break down the connective tissue giving an almost divine eating experience.
We invite you to try The Ageing Room Dry Aged Beef and judge for yourself.
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