Butter-Aged Steak

Our everyday hero: well-marbled USDA Angus, sealed in a jacket of fat and butter-aged 28 days for a deeper, beefier flavour and a more tender bite than supermarket steak. It's the grade to learn on and the one customers reorder — available as ribeye, porterhouse and T-bone.

Butter-aging encases each cut in fat while natural enzymes tenderise the muscle, so the beef arrives rounder and more savoury without the sharp funk or heavy trimming waste of dry-aging. A hot pan, a little salt and a short rest are all it needs to eat like a steak the restaurant ordered.

Every pack lists its grade, cut and exact weight before you pay — no vague “premium” label — and travels cold in an insulated bag from our Silang, Cavite base. There's no minimum order, so a single T-bone for a weeknight is a perfectly normal order.