Mise en Place Culinary Boutique introduces dry-aged and fresh beef to our list of products.

Dry-aging is a process by which under controlled conditions the natural enzymes in the meat break down the fibers (natural tenderizing). Through this process meat can lose up to 20-25% of its weight through moisture loss, depending on the size of the cut and how long it is aged. In unison with other processes in the meat, this allows for the taste to be concentrated thereby enhancing the flavour.

In truth, eating dry-aged beef is as sensual and satisfying as drinking well-aged wine. We offer individual pieces of dry-aged beef for purchase or we can dry-age a whole piece just for you.

If dry-aged meat is not for you, we have plenty of other choices. For your eating pleasure, we offer fresh select Angus striploin, AAA striploin, rib eye, rib steaks, T-bone and Portehouse. In addition, we have fresh-frozen lamb, venison, bison and kangaroo.

We aim to provide a choice for every barbecue. Want to have a great barbecue, but not do the work? Allow us to help you. We provide a wide range of catering services.