Ownself Make Chef Dry Aged Meats

So some of you know that I now have this gorgeous HUNK (of metal) in my life and will be dry ageing meats (lots of meat!) in Gertrude (yes, that is her name because she is German and very comely AND efficient). Once you’ve savoured the complex rich flavours of Dry Aged meats, you’ll never look back

Email ownselfmakechef@gmail.com to CHOPE your CHOP now!

Why do we dry age meats?
1. Flavour enhancement – concentrates the flavour of the meats, resulting in a deep, richly savoury, nutty sweetness.
2. Juicy and tender meat – especially with grass fed beef!

DRY AGED BEEF (click here)


DRY AGED PORK  (click here)

DRY AGED LAMB



What our satisfied customers say :“Super happy to cook up a Sunday feast of dry aged steak and pork from Chef Shen. I followed her simple instructions to cook the meats in the oven followed by searing the meats over the stove and basking them with lots of butter. It was quite exciting waiting in anticipation for the steak to sizzle up and the excitement of that first slice into the steak.”

“Yumz….btw Chef, the beef was amazing. My Wife loved the beef sauce…and I told her I added only salt and pepper!!! Was heavenly!”

Don’t want to cook the meats but want to taste them? Click here for more information on Deluxe Dry Aged Meats Delights Dinner at Ownself Make Chef.