Ageing can be a beautiful thing, especially when it comes to a big, juicy piece of steak. Now meat lovers can get their personalised dry-ageing concierge at butcher and delicatessen Feather & Bone, complimentary at their Happy Valley, Central and Clearwater Bay locations. Perfect for space-strapped Hong Kongers, the butchery allows customers to purchase large pieces of premium beef the likes of rib-eye and short loin and dry-age the meat in store. Customers can visit the shop whenever they fancy to take home individual cuts. At the Happy Valley shop, there‘s even the option to have the steaks grilled in house on the spot by Executive Chef Eric Taluy.
Read more: Happy Valley, Meet Feather & Bone
And which beef gives off the cleanest taste after dry ageing? General manager Mark Chan suggests grain-fed varieties, especially cuts of rib-eye. A typical steak is aged for up to 45 days, but achieving a full-bodied flavour takes just 21 days. There are only nine coveted spots in the dry-ageing refrigerator at each of the three locations, so reserve your space ASAP to get that restaurant-quality steak experience.
Central: 18 Gage Street, 2325 8570
Clearwater Bay: Shop 1–4, 1/F, Retail Block of Mount Pavilia, 663 Clearwater Bay Road, 2791 1680
Happy Valley: Winner Building, 11 Wong Nai Chung Road, 2836 3789