Dry-aged beef at the InterContinental's Steakhouse Winebar + Grill. Photo: Oliver Tsang

Butcher introduces bespoke dry-aged beef

Hong Kong food fanatics are familiar with choosing rib-eye or sirloin, medium-well or rare. But what about wet- or dry-aged? The soon-to open Butcher's Club, a butcher's shop combined with a private kitchen and catering company, will be offering in-house, dry-aged prime black Angus beef.