At Aged+Butchered Jakarta, time is an essential ingredient.
Sure, a steak might be cooked and served in minutes, but what happens before it’s put to the grill is what really determines its flavour. At least, this is the philosophy that’s followed at Aged+Butchered, where quality meats are afforded much attention before they are ever brought to the table.
Serious steak lovers in Jakarta will be keenly familiar with this particular dining destination, which brings together two distinct cultures: the seriousness of an American steakhouse and the flair of an Asian yakiniku joint. In a city where loyalties are hard-earned, Aged+Butchered has stood the test of time since it opened in 2020, and speaking of time…
This is perhaps Chef Andri Dionysius’ most important ingredient. “A proper steak starts with an understanding of everything that happens before it is cooked,” explains the Chef Patron of MDA Restaurant, who has amassed one of the most impressive ‘meat libraries’ in the city at Aged+Butchered.
Whilst the restaurant places strong emphasis on sourcing some of the world’s most premium meats – Pure-bred Japanese Black Wagyu MS 9+ among them – it’s how the restaurant suitably ages and prepares them that makes all the difference. One could say it’s the steakhouse equivalent of ‘money doesn’t buy class.’
This is most visible in the ageing room, where selected cuts are left to gain depth, texture and character under carefully managed conditions. Some meats are dry-aged, enhancing the intensity of the meat’s characters, where natural nutty and umami flavours develop; whilst others are wet- aged, improving juiciness, tenderness and natural sweetness. These are aged anywhere between 30 to 180 days.
But the Chef and his team take things a little further, introducing their ‘Signature-Aged’ steaks, where more experimental processes develop unique flavours: like the 45-day Camembert-aged Ribeye, or others aged in whisky and port. The 365- day Wagyu Ribeye (Bone-in, MS7) is the longest aged selection in the restaurant, for those curious to know what Father Time can do.
The diverse menu has a meat for everyone’s fancy, with the ageing process coming to completion through tableside grilling, where diners can watch (and smell!) as their steaks sizzle, fat slowly and gorgeously rendering, to their preference of doneness. Pink Himalayan salt is the seasoning of choice, allowing each cut – and its age – to speak for its self.
Aged+Butchered remains a favourite amongst Jakarta’s steak connoisseurs, likely due to the restaurant’s dedication to its craft, promising a consistently high-quality meat experience. In 2024, the brand expanded to Canggu, Bali, where its continued philosophy has also built up a strong following among island diners. As restaurants come and go in Jakarta, this enduring steakhouse proves that, like its meats, things do indeed get better with age.
Mezzanine Level of MD Place,
Jl. Setia Budi Selatan No. 7, Kuningan,
Setiabudi, South Jakarta
+62 877 2278 3257
@agedandbutcheredjakarta
