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  • The dry aged beef here is second to none. I've eaten steaks in some of the very best steak houses in North America and the steaks we had New Years Day was some of the finest steaks I've had anywhere. The dry aging not only tenderizes the meat it intensifies the beef flavour. Cold as it was, I still fired up my charcoal kettle to give these perfectly aged and marbled beauties the the treatment they deserved. Needless to say the results were well worth the effort. Matched with the big red we chose for the occasion it was the perfect meal to celebrate the first day of the year. I wholeheartedly recommend Maunders to the serious meat lover!
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