Meat

The Art of

Dry-Aged

Meatguy Steakhouse proudly introduces the first dry ager room in Southeast Asia, leading the way in the art of dry aging.

Dry aging transforms great steaks into extraordinary ones. It’s a precise process where natural enzymes tenderize the beef, creating unmatched tenderness and deep, complex flavors.

We are also the first in Indonesia to introduce coating for dry-aged beef, innovating tirelessly to perfect this unique technique.Every steak at Meatguy is a masterpiece, offering a rich, savory experience with every bite.

"From 2022, we've proudly curated over 150 unique types of dry-aged steak, each crafted to perfection."

Using Only Grand Champion Cuts

At Meatguy Steakhouse, we proudly serve Grand Champion Cuts from Stone Axe, Australia’s 5-time Gold Medal winner for best Full-Blood Wagyu In The World. As the only restaurant in Indonesia trusted by this prestigious brand, we offer beef of unparalleled marbling, tenderness, and flavor delivering a world-class steak experience.