The Beato Aged Steakhouse, incorporated in Malaysia since 5th of November 2012, introduced the first Dry-Aged Steak in Malaysia. The Beato Steakhouse brings you the warmest & friendliest service team, and specialists in Dry-Aged Steak prepared by Mr. Danny Choi & Master Chef J.K; with years of training & restaurant experience in their native land to serve you – we focus on quality at reasonable prices.

The Beato Aged Steakhouse presents you Dry-Aged Steak. The Dry Aged steak since the years of 1950s up to early 1960s had been discovered as more tender and flavourful. The beef would be hung or placed on a rack to dry for several weeks, & must be stored around 0 ℃ to 3 ℃ to chill the beef. Moreover, only the highest grades of meat can be dry-aged. The key effect of aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture.

Wet-aged beef is beef that has typically been aged in a vacuum-sealed bag to retain its moisture in several days