Wetherby steakhouse becomes first in the region to offer ‘75 day hung’ steak selection

For the first time in the region, a West Yorkshire restaurant is offering a selection of ‘75 day hung’ steaks.

To add this delicacy to the menu, Wetherby steakhouse and cocktail bar Sir Dukes, which only opened last July, has to keep the meat at a constant temperature and care for it hand on a daily basis during the prolonged ageing period.

The meat, which Sir Dukes is offering in two cuts, porterhouse and bone-in sirloin, will be delivered in vacuum packs and packed in peach paper to ensure the freshness of the steak is maintained.

The restaurant, which currently employs over 30 staff and already has over 25,000 Facebook ‘likes’, usually purchases produce from local suppliers, including a greengrocer based in the town.

However, a Southern based pioneering farmer, which boasts a Michelin starred restaurant amongst its clients, has been appointed to supply these specialist steaks.

Sir Dukes continues to carefully select suppliers and experiment with unlikely food combinations in order to provide its customers with both choice and quality.

Marcus Emadi, owner of the Wetherby steakhouse and cocktail bar, said: “Usually meat is hung for around 30 days, we feel privileged to be able to offer steaks this unique to our customers.

“The extra hanging time gives the meat more time to dry out, providing it with a combination of an unrivalled flavour which is almost comparable to that of a deep gorgonzola.”

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