Ageing room: dry-aged steaks, live
No other butcher in Dubrovnik shows this: the exact piece hanging in the room, its weight and how many days it has aged. Reserve that piece and we keep it for you.
In the ageing room right now
Côte de boeuf
ReadyBone-in beef rib steak. Check the weight, ageing details and price per kilogram of the available piece.
35 / 35 days62 €/kg≈ 69.44 €T-bone
ReadyA steak with its distinctive T-shaped bone. Specify your preferred thickness and check available cuts.
28 / 28 days56 €/kg≈ 51.52 €Striploin
ReadyA striploin steak cut to an agreed thickness. Plan quantities around your guests and side dishes.
21 / 21 days49 €/kg≈ 23.52 €Tomahawk
Ready in 6 dA steak with a long rib bone. Check its size and whether it suits your cooking equipment.
39 / 45 days68 €/kg≈ 91.12 €Porterhouse
Ready in 4 dA bone-in cut combining fillet and striploin. Confirm the specification of the available steak with the butcher.
24 / 28 days58 €/kg≈ 59.16 €Rib-eye
ReadyA steak for pan cooking or grilling. Check thickness, weight and whether the available cut is bone-in or boneless.
30 / 30 days59 €/kg≈ 21.24 €
How to read a card
Days aged
The first number is how many days the piece has been in the room; the second is how long we plan to age it. The bar shows how far along it is.
Ready or Ready in X d
“Ready” means it has aged as planned and can be cut. “Ready in 6 d” means you can still reserve it and collect it once it is done.
Weight and estimated amount
The weight is the piece's current weight. The estimate is the price per kilogram times that weight. The final amount depends on the weight after trimming and cutting.
Piece number
Every piece has its own number (#01, #02…), so you know exactly which one is yours when you visit.
What is dry ageing?
Dry ageing means a whole piece of beef, usually on the bone, hangs for weeks in a dedicated room with controlled temperature just above freezing, humidity and airflow.
During that time the meat loses some water, so the flavour becomes more concentrated, while natural enzymes slowly tenderise the fibres. The result is a more tender steak with a deeper, slightly nutty flavour that fresh beef does not have.
The outer layer dries out and is trimmed off before cutting. That is why aged beef costs more per kilogram: some weight is lost and the process takes weeks.
How many days of ageing?
Milder flavour, very juicy. A good first choice if you are new to aged beef.
Fuller, more pronounced flavour and noticeably more tender. The most popular choice for a steak dinner.
Intense, distinctive flavour. For those who already love aged steak.
These descriptions are a guide. Flavour also depends on the cut, the fat and the individual piece, so ask the butcher what suits your meal.
How to reserve a piece
- 1Choose a piece
Click “Reserve this piece” on the card. It goes into your enquiry.
- 2Send your enquiry
Open “Your enquiry”, choose your preferred collection day and time, and tell us how to cut it.
- 3Wait for confirmation
Mecara confirms the piece, exact weight and collection time by message.
- 4Collect at DOC
Visit Mecara at Kralja Tomislava 7. The first hour at the DOC and Tommy car park is free.
How to cook a dry-aged steak
- Take the steak out of the fridge 30 to 60 minutes before cooking so it reaches room temperature.
- Salt it just before cooking or at least 40 minutes ahead. Add pepper at the end.
- Sear it in a very hot pan or on a hot grill until a crust forms, then finish at a lower heat if needed.
- Let it rest for 5 to 10 minutes, then slice across the grain.
- For thick bone-in cuts, ask the butcher about cooking times and doneness.
Not sure which piece to choose?
Tell us how many people you are cooking for, whether you have a pan or a grill and what flavour you like. The butcher will suggest a piece from the room.
Questions and answers
Do you offer dry-aged steaks?
Check the dry-aged steak page or ask the butcher about the current selection. Confirm the cut, ageing details and weight before visiting for a specific piece.
Can I request a particular steak thickness?
Include your preferred thickness or cutting instructions in the enquiry. We will check whether this is possible for the cut you have chosen.
Why is the total an estimate?
For products sold by weight, the final amount depends on the actual quantity weighed and the confirmed price per kilogram. Let us know if you have a budget limit.