The Ageing Room | Dry-Aged Steak at Bazaar Middlesbrough

Fig. 01

Bazaar

The Ageing Room01 / 05

Day 0

Chosen by hand.

Our butcher selects each cut on the bone for generous marbling and an even fat cover. Only the finest reach the ager.

Day 1

Hung in glass.

Each cut hangs on the bone in our own ageing cabinet, where temperature, humidity and airflow are held steady, day and night.

Days 1 to 45

Patience, rewarded.

Moisture slowly leaves and natural enzymes soften the muscle. Drag through time.

28Days

0142845

To order

Finished over flame.

The dry outer layer is trimmed away, then the steak is seasoned and seared hard. A deep crust, a blushing centre, and a rest before it leaves the pass.

Served

Served with intent.

Brought to your table with sauces from the Bazaar kitchen, where classical French technique meets the spice of the Middle East.

Time is our secret ingredient

Taste the difference time makes.

Every dry-aged steak at Bazaar is chosen by hand, hung in our own ageing cabinet and finished over fire on the Josper. Come and taste what patience does to great beef.

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