Dry-Aged Beef

At Fibber McGee's we specialise in dry aged beef, allowing us to serve you the best steak in Australia.

All our meat is hung for a minimum of 31 days in our specially designed coolroom, which includes large blocks of salt that serve a dual purpose: they remove moisture from the air while seasoning the meat.

Dry-aging beef in this way concentrates the flavours, much in the same way as semi-drying tomatoes does. It also gives natural enzymes in the meat the time they need to break down connective tissues, resulting in a more tender steak.

We employ  our own butcher, who expertly prepares all of our meat for our chefs to char grill.

Visit our restaurant today to find out why the Sunday Times recently declared Fibber McGee's to serve the best dry-aged steak in Perth.