Dry Age Steak Lovers Meat Pack

Name: Dry Age Steak Lovers Meat Pack | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 607
Price: 135.00 AUD
Availability: InStock

$135.00/each

The Dry Age Steak Lovers Meat Pack is a curated selection of premium grass-fed Australian beef cuts designed for those who appreciate the difference that dry ageing makes. It includes New York steak, dry-aged Scotch fillets, dry-aged New York steaks, a large rump steak, and a premium Wagyu steak — a thoughtful lineup that spans the familiar and the extraordinary.

The dry-aged cuts deliver a concentrated, nutty depth and exceptional tenderness that comes from the natural ageing process, while the Wagyu brings its signature buttery richness. Every cut is selected for quality, flavour, and the way it cooks — making this pack equally suited to a steak night with friends, a weekend BBQ, or stocking the freezer for the weeks ahead.

A generous, well-rounded pack that offers variety, value, and a genuinely premium steak experience.

Pack Contents: 1 kg New York Steak (~250 g portions), 2 dry-aged Scotch Fillets (~230 g each), 2 dry-aged New York Steaks (~230 g each), 1 large Rump Steak (~500 g), 1 Wagyu Steak (~250 g).

Description

The Dry Age Steak Lovers Meat Pack is built for those who genuinely appreciate the difference that dry ageing makes. It brings together a hand-selected range of premium grass-fed beef cuts, each chosen for its character and enhanced by the concentrated, nutty depth that only dry ageing can produce. This is not a generic mixed box — it is a thoughtfully assembled steak experience designed to showcase what happens when quality beef is given time to develop.

Inside the pack you will find 1 kg of New York Steak cut into generous portions, two dry-aged Scotch Fillets, two dry-aged New York steaks, a large Rump Steak, and a premium Wagyu Steak — a lineup that spans the familiar and the extraordinary, the everyday favourite and the special-occasion centrepiece. The dry-aged cuts carry that unmistakable intensity: a deeper, more savoury beef character with a slight nuttiness and a tenderness that comes from the natural enzymatic breakdown of the muscle over time.

Sourced from grass-fed Australian beef, every cut in this pack is selected for quality, flavour, and the way it cooks. Whether you are hosting a steak night, stocking the freezer for the weeks ahead, or simply treating yourself to a proper range of steaks, this pack delivers variety, value, and a genuinely premium experience.

The Dry Age Steak Lovers Meat Pack includes:

1 kg New York Steak (cut to approx 250g each, or specify your preferred cut size in the order instructions)
2 Dry-Aged Scotch Fillets (~230 g each)
2 Dry-Aged New York Steaks (~230 g each)
1 large Rump Steak (~500 g)
1 Wagyu Steak (~250 g)

Note: the dry ageing process reduces moisture content, so dry-aged steaks will weigh less than fresh-equivalent steaks — but deliver a significantly more intense and concentrated flavour.

Quick Facts

Beef type: Grass-fed Australian beef, dry-aged cuts plus Wagyu
Type/Cut: Curated meat pack — New York steak, Scotch fillet, rump steak, Wagyu steak
Key features: Dry-aged for depth and tenderness, grass-fed Australian beef, premium Wagyu included
Best for: Steak nights, entertaining, freezer stocking, sampling a range of premium cuts
Flavour/texture: Concentrated, nutty depth from dry ageing across multiple cuts, plus the buttery richness of a Wagyu steak
Prep notes: One pack serves 4–6 people. Each pack is approximately $135. Specify cut preferences in order instructions.

Why You'll Love It

A curated selection that lets you compare and enjoy the distinct character of different premium steak cuts.
Dry-aged Scotch Fillets and New York steaks deliver the concentrated, nutty depth that only time can produce.
Includes a Wagyu steak for the buttery richness that makes this breed legendary.
Generous portions across the pack — ideal for hosting, sharing, or freezing for later.
All beef sourced from grass-fed Australian cattle for clean, honest flavour across every cut.

Cooking Tips

Bring all steaks to room temperature before cooking and pat completely dry for the best sear.
Dry-aged steaks cook slightly faster than fresh steaks due to lower moisture content — keep a close eye on your timing.
Season simply with flaky sea salt just before cooking — the dry-aged character brings all the flavour you need.
Cook on high heat for a deep golden crust and aim for medium-rare (52–55°C internal).
Rest all steaks for at least 5 minutes after cooking — this is especially important for dry-aged cuts, which benefit from the extra settling time.
If freezing any cuts from the pack, remove from original packaging and wrap individually before freezing to protect the quality.

Serving Ideas

Host a steak tasting night — cook each cut simply and serve sliced on a shared board so everyone can compare the flavours.
Grill the New York steaks and rump steak for a casual weekend BBQ, saving the Wagyu and dry-aged Scotch fillets for a special dinner.
Pair with a bold Coonawarra cabernet, roasted new potatoes, and a sharp green salad for a complete steakhouse experience at home.

Add Dry Age Steak Lovers Meat Pack to your next order and discover what happens when quality beef is given the time it deserves.

Butcher's Tip: Dry-aged steaks have less moisture content than fresh steaks, which means they sear faster and can overcook more quickly. Reduce your usual cooking time by about 10–15% and rely on a meat thermometer rather than the clock. The reward for getting it right is a deeper, more concentrated beef flavour that fresh steaks simply cannot deliver.

Bonus Tip: If you are cooking for a group, work in reverse order: cook the Wagyu steak first and hold it in a warm spot to rest, then the dry-aged Scotch fillets, then the New Yorks, and finish with the rump. This way the most marbled cuts get the longest rest and the leanest cuts go to the table freshest from the pan.