The Dry
Ager Room
Southeast Asia's first DRY AGER room, led by Dims the Meatguy, DRY AGER's first Brand Ambassador in Asia.
A room built for patience
Most steaks are sold in days. Ours are given weeks, months, sometimes a year. Behind the glass at Meatguy SCBD, Fullblood Wagyu hangs in controlled cold and airflow while the slow work happens on its own time.
Selection
Only Fullblood Wagyu goes in, chosen for marbling and fat that can hold up to a long age.
Aging & Coating
Each loaf is aged and finished with a signature coating, from coffee and cacao to date and tallow. Three hundred experiments and counting.
The Cut
When a loaf is ready, the hard crust comes off and the cut is revealed, concentrated and unmistakably aged.
What is a dry ager room?
A dry ager room is a dedicated space that holds beef at controlled cold temperature and humidity so it can age for weeks or months. Meatguy runs Southeast Asia's first DRY AGER room at its SCBD outlet in Jakarta.
Who runs Meatguy's dry ager room?
It is led by Dims the Meatguy, DRY AGER's first Brand Ambassador in Asia and a World Steak Challenge judge in 2024 and 2025.
How does Meatguy dry-age its beef?
Each Fullblood Wagyu loaf is selected for marbling, aged in the room, and finished with a signature coating such as coffee, cacao, or date and tallow. Meatguy has run more than 300 of these experiments.
See what ages here
Explore the full dry-aged archive, or reserve a table and taste the 45 Day at SCBD or Bintaro.