Why "The OX"
The OX is where premium butchery meets elevated dining. We don't simply serve steak — we present a philosophy built on patience, craftsmanship, and an uncompromising respect for the animal and the art of the table. Every cut you see on our table has gone through a rigorous selection process, designed to bring out the best in the meat, not to mask what's mediocre.
We chose intimacy over volume. This decision lets us give every portion — and every guest — the attention it deserves, instead of compromising quality to serve more covers per evening.
What Dry-Aging Means
How dry-ageing works
Dry-ageing is a process in which beef is stored in a carefully controlled environment — precise temperature, humidity and air circulation — over several weeks. During that time the natural enzymes in the meat gradually break down the muscle fibres, leaving a considerably more tender texture, while excess moisture evaporates and concentrates the natural flavour of the beef.
Dry-ageing or wet-ageing
Wet-ageing takes place in vacuum packaging: the beef keeps its moisture, gains tenderness and loses no weight. Dry-ageing lets the air circulate — some of the moisture evaporates, the outer crust dries and is trimmed away before cooking, and the flavour that remains becomes denser, with nutty and buttery notes. The two methods do not replace one another: they lead to different results, suited to different preferences.
Ageing at The OX
At The OX, our signature cuts — like the Ribeye — are aged in-house, and the length of ageing is chosen according to the cut and the result we are aiming for. It is not a fast process and it cannot be rushed — which is why a properly aged steak is priced differently from a fresh, unaged one.
The aged cuts will be cooked over charcoal and open fire — a combination that brings out the flavour concentrated during ageing.
Choosing the right cut
Not every cut responds to ageing in the same way. Cuts with richer marbling carry a longer ageing well, while leaner cuts stay balanced with a shorter one — that is where the difference in texture and intensity between two aged steaks comes from. The cuts that go into our ageing programme can be seen in the steaks section of the menu.
How We Choose Every Cut
Our team of butchers and chefs evaluates every cut based on marbling, provenance, and aging potential — not just a standard grading number. This manual, cut-by-cut selection is what separates a gourmet butcher from an ordinary meat supplier. It's work that takes time and experience, but the result is felt in every bite.
Our doors are planned to open in late October 2026. We look forward to welcoming you to discover the difference for yourself.
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