WHY DRY-AGING?

No matter what the cut, the dryaging process ensures the steaks are always tender and have maximum natural flavour due to the natural breakdown of tissue. All Wolfgang's steaks are butchered and aged for at least four weeks on site.

WHY CHAR-BROIL?

The grill's high cooking temperature ensures the maximum amount of flavour is sealed in.

The result is a tender and juicy steak with added texture and taste imparted by the process.