Argyle Smokehouse and Butchery has opened in Rosebery, bringing artisanal butchery, smoking and dry aging to The Cannery.
The Argyle Smokehouse and Butchery comprises of a wholesale butcher’s shop with online store, stocked with beef and lamb from their own farms at wholesale prices, a traditional smokehouse with Texas Style BBQ items on the menu, and a chef’s table in the butchers shop where groups of private diners can immerse themselves in an interactive dinner where a slab of custom dry aged beef is the star of the show.
The dry aged prime Black Angus beef is the hero, with dry age rooms housing premium cuts of ribeye and shortloin aged for up to 45 days. Customers can invest in a primal, a 9 to 12kg piece of beef, and hand it over into the team for a month to 45 days before being ready to eat. The venue has dedicated dry aging specialists Jonathan Glover & Ryan Crawford, both tasked with tagging and turning, monitoring temperature and humidity, and alerting the customer to the prime eating time for their piece of rib eye or sirloin.
The dry age process dates far back to times when vacuum sealing technology didn’t exist, and butchers hung meat to get the best flavour as a matter of course. A primal is hung at a low temperature and humidity, and during the 30-45 days the outside of the primal will harden, allowing the natural enzymes inside the meat break down the connective tissue, increasing the tenderness and flavour of the meat. Once achieved, the primal will be trimmed and delivered to customers where it can be cut into steaks or cooked as is.
The Private Kitchen’s chef’s table is an opportunity to impress friends with your very own dry aged beef joint, which will be presented, trimmed, carved and cooked in The Butchery. The complete experience is a five-course meal of a seafood platter, smoked butchers board, steak served with chips thrice fried in duck fat, salad, house baked bread, and a cheese board to finish. The Private Kitchen’s chef’s table also invites guest chefs from around the world on a monthly basis for a different dining experience.
Weekly butchery classes will be on offer such as the Sausage Making Class where guests can learn the traditional art of making sausages. Beer and Wine are included, and the class is finished off with a dinner of sausage and mash made from the guests’ own work. Other Classes include Introduction to Sous Vide Cooker, How to Cook The Perfect Steak and Nose to Tail Butchery.
Argyle Smokehouse & Butchery
Unit 10, GF, The Cannery
81 Mentmore Avenue Rosebery
https://www.argylebutchers.com.au
