The Dry-Aged
Collection
More than 300 experiments in Fullblood Wagyu, aged and coated by hand. The living archive behind our steaks.
Meatguy Steakhouse is one of Jakarta's most serious dry-aged steak programs and a World's 101 Best Steak Restaurant, No. 90 in 2025. The Dry-Aged Collection is a working archive of more than 300 experiments in Fullblood Wagyu, each aged and coated by hand inside Southeast Asia's first DRY AGER room, led by Dims the Meatguy. Available to order today is the 45 Day Dry-Aged ribeye, crusted in Medjool date and rendered tallow. Beyond it sits a library of signature coatings, from Aceh Gayo coffee and roasted cacao to truffle butter and aged gouda, alongside long-aged cuts past 270 days and a One Year Dry-Aged loaf maturing for January 2027. You can taste it at our SCBD and Bintaro outlets in Jakarta.
Sold OutKurma Dry-Aged
Sold OutCoffee Gayo
Sold OutTruffle Butter
Sold OutGouda Cheese
Sold OutMix Nuts
Sold OutMix Herb and Pistachio
Sold OutFine Gold
Sold OutRed Wine
Sold OutBeetroot and Dragon Fruit
Sold OutChocolate Nibs
Sold OutHoney Almond
Sold OutRibeye Original
Sold OutButtender
Sold OutWasabi Tallow
Sold OutMerah Putih
Sold OutOx Tongue Dry-Aged
Sold OutRendang Dry-Aged
Sold OutOrange Dry-Aged
Sold OutThree Master Dry-Aged
Sold OutMix Herb Pistachio Dry-Aged
Sold OutAlmond Dry-Aged
Sold OutButter Dry-Aged
What you see here is a selection. The full archive runs past three hundred experiments, each a different coating, cut, or aging window.
See where it ages →What is dry-aged Wagyu?
Dry-aging rests beef in cold, humidity-controlled air for weeks or months. Enzymes tenderize the meat while moisture evaporates, concentrating the flavor into something nutty and deep. At Meatguy, every dry-aged cut is Fullblood Wagyu, aged by hand.
How long is Meatguy's beef dry-aged?
The menu cut is dry-aged 45 days. Our archive runs through experimental windows from 60 to 290 days, a One Year loaf maturing for January 2027, and research reaching toward 400 and 500 days.
Where can I try dry-aged steak in Jakarta?
Meatguy Steakhouse serves dry-aged Fullblood Wagyu at two Jakarta outlets, SCBD and Bintaro. The 45 Day Dry-Aged ribeye is available to order. Reserve a table to try it.
What makes Meatguy's dry-aging different?
Meatguy runs Southeast Asia's first DRY AGER room and has tested more than 300 coating experiments, from coffee and cacao to date and tallow. It is led by Dims the Meatguy, DRY AGER's first Brand Ambassador in Asia.
Is Meatguy a recognized steakhouse?
Yes. Meatguy Steakhouse is a World's 101 Best Steak Restaurant, No. 90 in 2025, and a two-time Exquisite Awards honoree in 2023 and 2024.
Where the collection ages
Southeast Asia's first DRY AGER room, led by Dims the Meatguy. Behind the glass, Fullblood Wagyu matures for weeks, months, and beyond.
Enter the Dry Ager Room