Check out our dry ageing process.
We start by selecting premium breed cattle before they’re slaughtered and cleaned, then it is hung as a full or half carcass.
Then we wait 15 to 28 days, which typically helps up to a third or more of the weight is lost as moisture.
Primal or sub-primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also called "hot box".
The enzymes in thıs process contribute to the intensely meaty, nutty flavour of dry-aged meat.
HOW WE STARTED
MACELLO OPEN ITS DOORS
First Celebrity Guest
Mane's First Visit
BBQ AT FABINHO'S
A long journey
Our grass-fed beef is sourced from small-scale farmers who slowly rear their herds to the highest standard, on a hormone-free grass-fed diet. We select our beef for its marbling and fat cover and dry age our prime cuts for a minimum of 28 days.
RIBEYE ON THE BONE
We don't just do great steaks here. Our drinks menu includes many special hand-crafted cocktails alongside our premium wine selection.
what our customers say
Absolutely amazing food, the best steak I have ever had, service is amazing definitely recommend, thoroughly enjoyed the meal, such a lovely atmosphere, great variety of starters, mains and desserts,
Came here for a birthday meal with some family, and honestly would never go anywhere else. Best steaks I’ve had in Liverpool! Been here a few times now and the food is always amazing and the food is always amazing! Always lovely service!! Already can’t wait to go back!
The whole experience was amazing. Starting with the boss team who provides the highest service each and every time. The food was lovely, the best steaks in the northwest. Would definitely recommend it to everyone who’s interested. Also, the specials are just on another level; anyone who loves steaks or is up for the challenge should have a go at the T-Bone or Tomahawks.